Fundamentals of Nutrition
Course code
KUT6102.LT
old course code
KUT6102
Course title in Estonian
Toitumise alused
Course title in English
Fundamentals of Nutrition
ECTS credits
4.0
approximate amount of contact lessons
42
Teaching semester
spring
Assessment form
Examination
lecturer of 2019/2020  Autumn semester
õppejõud on määramata
lecturer of 2019/2020  Spring semester
lecturer not assigned
Course aims
To develop skills for appropriate food selection. Acquisition of basic knowledge to estimate the nutritional value of food and to create menus according to nutritional recommendations.
Brief description of the course
Factors influencing the nutritional and behavioural integration of school and home in this field. Contemporary nutritional recommendations. Nutritional value of food and the factors determining this. Sources of nutrients in food and the criteria of choice. Composition and analysis of menus. General characterisation of food products. Quality of food and the factors influencing this. Production, properties and consumption of fundamental food products, the nutritional composition and comparison of food.
Independent work
1. Composing two reports (A: about one vitamin, mineral, contaminant or food additive; B: about one novel food from chosen food group) and presenting them according to the thematic timetable. The suggested list of topics presented during the lecture.

2. Submitting menu analysis task and explaining the analsysis in the seminar.
Learning outcomes in the course
Knows basic rules in nutrition, can evaluate nutritional value of food and make balanced menue, knows general characterisation of food products, the nutritional composition and nutritional terminology in forgein languages.
Assessment methods
Examination.
Teacher
Saima Kuu, PhD; Kristi Paas, MA
Study literature
Eesti toitumis- ja liikumissoovitused. (2015)/ T.Pitsi, M.Zilmer, S.Vaask jt. Tallinn: Tervise Arengu Instituut
Loengukonspektid.

Replacement literature
Smolin, L.A., Grosvenor, M.B. (2013). Nutrition: Science & Applications, 4th ed. Philadelphia: Saunders College Publishing. (valitud ptk-d)
Maailma toiduainete entsüklopeedia. (2006). Tallinn: TEA. (valitud ptk-d).
Sizen, F., Whitney, E. (2006). Nutrition. Concepts and contro-versies.10th.ed. London: Thomson Wadsworth. (valitud ptk-d)
Wardlaw, G.M., Smith, A.M. (2009). Contemporary Nutrition. 7th ed. N.-Y.: McGraw-Hill. (valitud ptk-d)
William, M.H. (2010) Nutrition for healt, finess and sport. Boston: McGrow-Hill Higher Education
Zilmer, M. jt. (2012) Normaalse söömise kursuste käsiraamat. Teejuht ja abimees eluks nüüdisaja globaalsel infoprügimäel. Tallinn: Avita
Mustajoki, P. (2008) Ülekaal. Teavet paksusest ja kaaluhoidmisest. Medicina
Teesalu, S. (2006) Toitumine tõhusalt ja individuaalselt igas eas. Tartu: Greif