Nutritional Care (6 cr)

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.

Evaluation methods and criteria

The share of the presentations (including reports) are 30%
The share of the other exercises is 70%

Assessment scale

0-5

Teaching methods

presentations
excercises
discussions
virtual working

Student workload

Use of time (162 hours)
- Becoming acquainted with the literature 40 hours
- Tasks 118
- Presentations, lessons 4 hours

Further information

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

Assessment criteria - satisfactory (1-2) (Not in use, Look at the Assessment criteria above)

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.

Assessment criteria - good (3-4) (Not in use, Look at the Assessment criteria above)

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.

Assessment criteria - excellent (5) (Not in use, Look at the Assessment criteria above)

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.