{"id":null,"code":"FOOD1030","name":{"valueFi":"Food and Health","valueEn":"Food and Health","valueSv":"Food and Health"},"credits":4.0,"minCredits":4,"maxCredits":4,"tags":[{"code":"KEKE","title":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}}],"createdAt":1790534320875,"contentList":[{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Learning outcomes","valueSv":""},"content":{"valueFi":"After completing the course, the student is able to:\r\n-\tUnderstand how human nutritional biochemistry influences prevention and treatment of diseases.\r\n-\tEvaluate the research methods used in nutrition research.\r\n-\tUnderstand the role of gut microbiota in human metabolism and health. \r\n-\tEvaluate food ingredients and products from the perspective of their properties related to health. \r\n-\tInterpret and communicate research of their expertise area to general public \r\n\r\nDuring the course the students develop their information and communication technology skills as well as presentation and communication skills.","valueEn":"After completing the course, the student is able to:\r\n-\tUnderstand how human nutritional biochemistry influences prevention and treatment of diseases.\r\n-\tEvaluate the research methods used in nutrition research.\r\n-\tUnderstand the role of gut microbiota in human metabolism and health. \r\n-\tEvaluate food ingredients and products from the perspective of their properties related to health. \r\n-\tInterpret and communicate research of their expertise area to general public \r\n\r\nDuring the course the students develop their information and communication technology skills as well as presentation and communication skills.","valueSv":"After completing the course, the student is able to:\r\n-\tUnderstand how human nutritional biochemistry influences prevention and treatment of diseases.\r\n-\tEvaluate the research methods used in nutrition research.\r\n-\tUnderstand the role of gut microbiota in human metabolism and health. \r\n-\tEvaluate food ingredients and products from the perspective of their properties related to health. \r\n-\tInterpret and communicate research of their expertise area to general public \r\n\r\nDuring the course the students develop their information and communication technology skills as well as presentation and communication skills."}},{"title":{"valueFi":"Sisältö","valueEn":"Content","valueSv":""},"content":{"valueFi":"Nutrition recommendations. \r\nDiet and nutrition in prevention of disease. \r\nMethods in nutritional research: especially experimental design as well as dietary assessment.\r\nApproved health claims in foods in the EU market including product and ingredient examples. \r\nRole of gut microbiota in human metabolism and health, and impact of food and lifestyle on it.  \r\nAssessment of health implications as part of a balanced diet, including interpretation of the research for scientific publications and media.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3)","valueEn":"Nutrition recommendations. \r\nDiet and nutrition in prevention of disease. \r\nMethods in nutritional research: especially experimental design as well as dietary assessment.\r\nApproved health claims in foods in the EU market including product and ingredient examples. \r\nRole of gut microbiota in human metabolism and health, and impact of food and lifestyle on it.  \r\nAssessment of health implications as part of a balanced diet, including interpretation of the research for scientific publications and media.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3)","valueSv":"Nutrition recommendations. \r\nDiet and nutrition in prevention of disease. \r\nMethods in nutritional research: especially experimental design as well as dietary assessment.\r\nApproved health claims in foods in the EU market including product and ingredient examples. \r\nRole of gut microbiota in human metabolism and health, and impact of food and lifestyle on it.  \r\nAssessment of health implications as part of a balanced diet, including interpretation of the research for scientific publications and media.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3)"}},{"title":{"valueFi":"Suoritustavat","valueEn":"Study methods","valueSv":""},"content":{"valueFi":"Assignments, group works, learning diary","valueEn":"Assignments, group works, learning diary","valueSv":""}},{"title":{"valueFi":"Toteutustavat","valueEn":"Course unit methods","valueSv":""},"content":{"valueFi":"Lectures, group works, oral and written assignments","valueEn":"Lectures, group works, oral and written assingments","valueSv":""}},{"title":{"valueFi":"Oppimateriaalit","valueEn":"Learning material","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kurssikirjallisuus","valueEn":"Literature","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Esitietovaatimukset","valueEn":"Qualifications","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointiasteikko","valueEn":"Assessment scale","valueSv":""},"content":{"valueFi":"0-5","valueEn":"0-5","valueSv":"0-5"}},{"title":{"valueFi":"Arviointikriteerit","valueEn":"Assessment criteria","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 2","valueEn":"Assessment criteria 2","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 3","valueEn":"Assessment criteria 3","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 4","valueEn":"Assessment criteria 4","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kielet","valueEn":"Languages","valueSv":""},"content":{"valueFi":"englanti","valueEn":"English","valueSv":"engelska"}},{"title":{"valueFi":"Taso","valueEn":"Level","valueSv":""},"content":{"valueFi":"Syventävät opinnot","valueEn":"Advanced Studies","valueSv":""}},{"title":{"valueFi":"Oppiaine","valueEn":"Subject","valueSv":""},"content":{"valueFi":"Elintarviketekniikka","valueEn":"Food Technology","valueSv":"Food Technology"}},{"title":{"valueFi":"Vastuuhenkilöt","valueEn":"Person in charge","valueSv":""},"content":{"valueFi":"Jukka-Pekka Suomela, Kaisa Linderborg","valueEn":"Jukka-Pekka Suomela, Kaisa Linderborg","valueSv":"Jukka-Pekka Suomela, Kaisa Linderborg"}},{"title":{"valueFi":"Luokittelu","valueEn":"Classification","valueSv":""},"content":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}},{"title":{"valueFi":"Linkit","valueEn":"Links","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}}]}