Nutritional Care (6 op)

Osaamistavoitteet (Opintojakso)

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.

Sisältö (Opintojakso)

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

Arviointikriteerit, tyydyttävä (1-2) (Opintojakso)

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.

Arviointikriteerit, hyvä (3-4) (Opintojakso)

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.

Arviointikriteerit, kiitettävä (5) (Opintojakso)

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.

Arviointikriteerit, hyväksytty/hylätty (Opintojakso)

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.

Tenttien ja uusintatenttien ajankohdat

There is no examination.

Arviointimenetelmät ja arvioinnin perusteet

The share of the presentations (including reports) are 40%
The share of the other exercises is 60%

Opiskelumuodot ja opetusmenetelmät

presentations
excercises
discussions
virtual working

Opiskelijan ajankäyttö ja kuormitus

Use of time (162 hours)
- Becoming acquainted with the literature 40 hours
- Tasks 116
- Presentations, lessons 6 hours

Lisätietoja opiskelijoille

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

Arviointikriteerit - tyydyttävä (1-2) (Ei käytössä, kts Opintojakson Arviointikriteerit ylempänä)

The student identifies the nutritional special characteristics of the different age groups. He identifies the special characteristics of the special diets. The student performs the given tasks. The student examines matters from his own point of view and takes the responsibility for its own operation.

Arviointikriteerit - hyvä (3-4) (Ei käytössä, kts Opintojakson Arviointikriteerit ylempänä)

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 can choose a more suitable procedure justifiably from different alternatives. The student can work responsibly in cooperation with other students and actors.

Arviointikriteerit - kiitettävä (5) (Ei käytössä, kts Opintojakson Arviointikriteerit ylempänä)

The student understands the special characteristics of the special diets widely and can utilise this information professionally. The student understands the special characteristics of the nutrition of different population groups widely. The student can look for the different ways of action justifiably. The student can work responsibly, flexibly and constructively in cooperation with other students and actors.