Study Guide

Objectives (course unit)

Objective of course
Students deepen their knowledge on special diets and their practical implementation. They are familiar with the products available, capable of selecting the correct foodstuffs for the diet. They know the nutritional recommendations. Students learn to asses their own and their clients diet.

Content (course unit)

Course contents
- Epidemiological background of special diets
- Special diets in practice
- Nutritional recommendations
- Assessment of eating habits by various methods
- Assessment of diet

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory (1-2)

The student recognizes the nutritional special characteristics of the different age groups. The student recognizes the special characteristics of the special diets. The student is able to select the correct foodstuffs for the special diets. The student performs the given tasks. The student examines matters from his own point of view and takes the responsibility for his own operation.

Assessment criteria, good (3-4) (course unit)

Good (3-4)

The student knows the special characteristics of the special diets and can apply this knowledge professionally. Likewise he knows and special characteristics of the nutrition of different population groups. The student performs the given tasks well. The student can work responsibly in cooperation with other students.

Assessment criteria, excellent (5) (course unit)

Excellent (5)

The student understands the special characteristics of the special diets widely and can utilize this information professionally. The student understands the special characteristics of the nutrition of different population groups widely. The student performs the given tasks excellently. The student can work responsibly, flexibly and constructively in cooperation with other students.

Assessment criteria, pass/fail (course unit)

Failed

The student doesn´t recognize the nutritional special characteristics of the different age groups. The student doesn´t recognize the special characteristics of the special diets. The student is not able to select correct foodstuffs for the special diets. The student performs the given tasks poorly. The student examines matters from his own point of view and takes the responsibility for his own operation poorly.

Location and time

Virtual course.

Exam schedules

There is no examination.

Assessment methods and criteria

The exercises and the tasks are estimated on scale 1-5 or pass/fail.

Assessment scale

0-5

Teaching methods

excercises
discussions
virtual working

There's a lot of optionality in the tasks. This allows the student to progress in the course in accordance with their own goals.

Learning materials

This information is in the Moodle

Completion alternatives

There is no alternative method of implementation.

Further information

Finnish degree students can answer in Finnish if they wish. The instructions for assignments are in English.

Registration for the course is as usual in Pakki.

There's a lot of optionality in the tasks. This allows the student to progress in the course in accordance with their own goals.

The virtual course in Moodle will be open from December 18 to December 11 2023. It is hoped that those who started in the spring semester will complete the course during the spring semester and those who started in the autumn semester will complete the course during the fall.

Objectives (course unit)

Objective of course
Students deepen their knowledge on special diets and their practical implementation. They are familiar with the products available, capable of selecting the correct foodstuffs for the diet. They know the nutritional recommendations. Students learn to asses their own and their clients diet.

Content (course unit)

Course contents
- Epidemiological background of special diets
- Special diets in practice
- Nutritional recommendations
- Assessment of eating habits by various methods
- Assessment of diet

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory (1-2)

The student recognizes the nutritional special characteristics of the different age groups. The student recognizes the special characteristics of the special diets. The student is able to select the correct foodstuffs for the special diets. The student performs the given tasks. The student examines matters from his own point of view and takes the responsibility for his own operation.

Assessment criteria, good (3-4) (course unit)

Good (3-4)

The student knows the special characteristics of the special diets and can apply this knowledge professionally. Likewise he knows and special characteristics of the nutrition of different population groups. The student performs the given tasks well. The student can work responsibly in cooperation with other students.

Assessment criteria, excellent (5) (course unit)

Excellent (5)

The student understands the special characteristics of the special diets widely and can utilize this information professionally. The student understands the special characteristics of the nutrition of different population groups widely. The student performs the given tasks excellently. The student can work responsibly, flexibly and constructively in cooperation with other students.

Assessment criteria, pass/fail (course unit)

Failed

The student doesn´t recognize the nutritional special characteristics of the different age groups. The student doesn´t recognize the special characteristics of the special diets. The student is not able to select correct foodstuffs for the special diets. The student performs the given tasks poorly. The student examines matters from his own point of view and takes the responsibility for his own operation poorly.

Exam schedules

There is no examination.

Assessment methods and criteria

The exercises and the tasks are estimated on scale 1-5 or pass/fail

Assessment scale

0-5

Teaching methods

presentations
excercises
discussions
virtual working

Learning materials

This information is in the Moodle.

Completion alternatives

There is no alternative method of implementation.

Further information

The course is mainly a virtual course.
The course will start: Week 5
and Week 36