Study Guide

Learning outcomes

The student is able to
- name the key nutrients and describe their absorption, physiological roles, and requirements
- describe the dietary intake of key nutrients from different food groups and among various population groups in Finland
- describe the basic principles of the Finnish national nutrition recommendations (2024).
- search for the nutritional values of foods from the Fineli database and food labeling, and based on this information and the recommendations, assess the nutritional quality of individual foods and diets
- describe the most common diets (including special diets) and food trends, and evaluate the relationship between dietary choices, nutrition, and health (including disease risk)
- evaluate their own diet in relation to the nutrition recommendations

Implementation and methods of teaching

Contact teaching 1 x 3 hours per week throughout the autumn semester. In addition to attending contact sessions, completing the course requires independent study (studying learning materials and other relevant sources) and participation in group work. In the group work, students explore the functions, requirements, and intake (sources and consumption) of a selected nutrient group (e.g., proteins, carbohydrates, fats, water-soluble vitamins, fat-soluble vitamins, or trace elements). In the individual assignment, students analyse their own diet and nutrient intake in comparison to dietary recommendations.

Timing and attendance

Contact teaching (lectures and workshop activities) takes place throughout the autumn semester (weeks 36–50/2025).

Learning material and recommended literature

Lectures, materials available on Moodle, and other resources referenced during the course.

Supplementary material: VRN and THL, 2024. Sustainable Health from Food – National Nutrition Recommendations 2024 (available online: https://urn.fi/URN:ISBN:978-952-343-932-0).

Exam retakes

Assignments (individual and group work) can be revised or supplemented to a passing level until the deadline announced during the course.

Learning environment

Contact teaching takes place in the classroom facilities of LAB University of Applied Sciences, Lahti campus.

Student time use and work load

The course is delivered on an evenly paced schedule throughout the autumn semester. In addition to contact teaching (1 x 3 hours per week), students are expected to participate in group work and engage in independent study (studying learning materials and working on group and individual assignments), averaging 5–6 hours per week.

Contents

The course covers the following topics:
- Key nutrients and their absorption, functions, and requirements
- Intake of essential nutrients from different food groups and among various population groups in Finland
- Fundamentals of the National Nutrition Recommendations (2024)
- How to find nutritional values of foods using the Fineli database and food packaging labels
- Nutritional quality of foods and diets
- Common diets (including special diets) and food trends, and their connection to nutrition and health (risk of disease)
- Assessing one’s own diet in relation to dietary recommendations

Additional information for students: previous knowledge etc.

There are no prerequisites for this course, but it is recommended to take it concurrently with Basics of Chemistry (AT00DD02), unless the student already has equivalent prior knowledge of chemistry.

Assessment criteria

Oral presentation and written report of the group work (40%) and written report of the individual assignment (60%).

Assessment scale

1-5

Failed (0)

The learning outcomes of the course are not met at all or only to a very limited extent. There are significant gaps in the expected competence.

Assessment criteria: level 1 (assessment scale 1–5)

The student has achieved the learning outcomes of the course at a minimally acceptable level.

Assessment criteria: level 3 (assessment scale 1–5)

The student’s competence meets the average learning outcomes of the course.

Assessment criteria: level 5 (assessment scale 1–5)

The student’s competence meets the learning outcomes of the course at an excellent level.