Sustainable DietsLaajuus (5 cr)
Code: 8T00FV63
Credits
5 op
Objectives
Student:
- understand the importance of nutrition as part of a comprehensive well-being
- can apply nutrition recommendations and implement special diets in the production of food services
- understand how food builds an individual's identity
- understand the importance of sustainable and planetary diet in reducing the carbon footprint and in preserving biodiversity
- anticipate the development of developing technologies for future personalized diets
Content
WHAThealth-promoting diet and food choices mean?
HOW do food choices build an individual's identity and are important to take into account in the industry?
HOW does a durable and healthy welfare diet be implemented as part of climate stations and in preserving biodiversity?
Assessment criteria, satisfactory (1-2)
The student recognizes and is able to designate nutrition recommendations, various diets and related concepts.
The student recognizes the importance of food as part of an individual's identity.
The student is able to describe the effects of sustainable development and prosperity of food choices.
The student is able to search and use information on nutrition and sustainable food choices.
Assessment criteria, good (3-4)
The student is able to parse and justify the importance of a sustainable and healthy diet in the customer's nutrition and well-being.
The student is able to apply nutrition recommendations and implement dietary choices in customer-oriented.
The student is able to describe and evaluate the sustainable development and prosperity of food choices.
The student is able to acquire, evaluate and use information on nutrition and sustainable food choices.
Assessment criteria, excellent (5)
The student understands the meaning of a healthy and unique diet. He can design and produce them as part of customer-driven food service.
The student understands the diversity of nutrition, diet and prosperity and is able to anticipate future prospects for the topics.
The student understands the impact of food choices on the perspective of sustainable development and well-being and is able to work them.
The student is able to acquire, evaluate and use information about nutrition and sustainable dietary choices versatile and critically.
Enrolment period
18.09.2024 - 19.10.2024
Timing
21.10.2024 - 10.12.2024
Credits
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 20
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
Person in charge
Sanna Luoto
Groups
-
23RESTO
Objectives (course unit)
Student:
- understand the importance of nutrition as part of a comprehensive well-being
- can apply nutrition recommendations and implement special diets in the production of food services
- understand how food builds an individual's identity
- understand the importance of sustainable and planetary diet in reducing the carbon footprint and in preserving biodiversity
- anticipate the development of developing technologies for future personalized diets
Content (course unit)
WHAThealth-promoting diet and food choices mean?
HOW do food choices build an individual's identity and are important to take into account in the industry?
HOW does a durable and healthy welfare diet be implemented as part of climate stations and in preserving biodiversity?
Assessment criteria, satisfactory (1-2) (course unit)
The student recognizes and is able to designate nutrition recommendations, various diets and related concepts.
The student recognizes the importance of food as part of an individual's identity.
The student is able to describe the effects of sustainable development and prosperity of food choices.
The student is able to search and use information on nutrition and sustainable food choices.
Assessment criteria, good (3-4) (course unit)
The student is able to parse and justify the importance of a sustainable and healthy diet in the customer's nutrition and well-being.
The student is able to apply nutrition recommendations and implement dietary choices in customer-oriented.
The student is able to describe and evaluate the sustainable development and prosperity of food choices.
The student is able to acquire, evaluate and use information on nutrition and sustainable food choices.
Assessment criteria, excellent (5) (course unit)
The student understands the meaning of a healthy and unique diet. He can design and produce them as part of customer-driven food service.
The student understands the diversity of nutrition, diet and prosperity and is able to anticipate future prospects for the topics.
The student understands the impact of food choices on the perspective of sustainable development and well-being and is able to work them.
The student is able to acquire, evaluate and use information about nutrition and sustainable dietary choices versatile and critically.
Assessment scale
0-5
Enrolment period
07.06.2023 - 18.08.2023
Timing
22.08.2023 - 12.12.2023
Credits
5 op
Virtual portion
2 op
RDI portion
5 op
Mode of delivery
60 % Contact teaching, 40 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 30
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Sanna Luoto
Person in charge
Jaana Sahlsten
Groups
-
22RESTO
Objectives (course unit)
Student:
- understand the importance of nutrition as part of a comprehensive well-being
- can apply nutrition recommendations and implement special diets in the production of food services
- understand how food builds an individual's identity
- understand the importance of sustainable and planetary diet in reducing the carbon footprint and in preserving biodiversity
- anticipate the development of developing technologies for future personalized diets
Content (course unit)
WHAThealth-promoting diet and food choices mean?
HOW do food choices build an individual's identity and are important to take into account in the industry?
HOW does a durable and healthy welfare diet be implemented as part of climate stations and in preserving biodiversity?
Assessment criteria, satisfactory (1-2) (course unit)
The student recognizes and is able to designate nutrition recommendations, various diets and related concepts.
The student recognizes the importance of food as part of an individual's identity.
The student is able to describe the effects of sustainable development and prosperity of food choices.
The student is able to search and use information on nutrition and sustainable food choices.
Assessment criteria, good (3-4) (course unit)
The student is able to parse and justify the importance of a sustainable and healthy diet in the customer's nutrition and well-being.
The student is able to apply nutrition recommendations and implement dietary choices in customer-oriented.
The student is able to describe and evaluate the sustainable development and prosperity of food choices.
The student is able to acquire, evaluate and use information on nutrition and sustainable food choices.
Assessment criteria, excellent (5) (course unit)
The student understands the meaning of a healthy and unique diet. He can design and produce them as part of customer-driven food service.
The student understands the diversity of nutrition, diet and prosperity and is able to anticipate future prospects for the topics.
The student understands the impact of food choices on the perspective of sustainable development and well-being and is able to work them.
The student is able to acquire, evaluate and use information about nutrition and sustainable dietary choices versatile and critically.
Assessment scale
0-5