Food and nutrition (7 cr)

Evaluation scale

1-5

Objective

Upon completion of the course, student - Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain. - Is familiar with importance of chemical safetyness of raw material. - Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context. - Has basic knowledge of digestion. - Tells importance of nutrition recommendations for food services and public health. - Can define Finn’s food use. - Know how to calculate and analyze different meals’ nutritional value in Fineli. - Can evaluate foods and meals based on their nutritional content. - Will be able to familiarize and use professional literature. - Solve applied problems.

Content

Circulation of nutrients in food chain Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain Chemistry of the most significant minerals and micronutrients in food chain The basic concepts of water chemistry pH, acidity and basicity , significance in food chain Anatomy of digestion_ basics Nutrition recommendations Food use and nutrient intake in Finland Fineli – nutrient calculation Food and diet as a source of nutrients Applied problems: chemistry in kitchen

Materials

Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.

Student workload

Opintojaksolla on lukujärjestykseen merkattavaa etäopetusta sekä itsenäisesti opiskeltavaa ja harjoitustehtäviä.