Course code

HKT5053.HK

old course code

HKT5053

Course title in Estonian

Toitumisõpetus

Course title in English

Basic Nutrition

ECTS credits

7.0

Assessment form

Examination

lecturer of 2023/2024 Spring semester

Tagli Pitsi (language of instruction:Estonian)

lecturer of 2024/2025 Autumn semester

Not opened for teaching. Click the study programme link below to see the nominal division schedule.

Course aims

To teach to independently choose and use methods and tools
to collect food information critically and
interpret creatively. Teach practical use of nutrition
calculation methods for solving a specific nutritional problem. Teach
formatting, summarizing and submitting a nutrition thesis
protection.

Brief description of the course

Contact hours (36 contact hours - incl. Lectures, seminars)
Nutrition research and nutrition research method. Organisms
physiology: circulatory system, respiratory system, endocrine
system, general description of the digestive process, etc. Substance and
energy exchange. The importance of different nutrients in nutrition: energy rich
nutrients, water, minerals, vitamins (presentation of vitamin or
students make the mineral themselves). Estonian nutrition and
food recommendations, recommendations for different groups. Eating disorders,
nutritional features, food safety. Analysis of food menus
and compilation using the online nutrition program NutriData.
Internship (6 contact hours)
1-2 works on the following topics: Physiological indicators
determination. Blood test. Determination of salivary amylase activity.
Determination of vitamin content of foods. The quality of edible fats
determination. Honey quality analysis.
Independent work: 10 days of menu analysis and 3 days
preparation of a sample menu according to predetermined requirements
(approximately 50-70 hours)

Learning outcomes in the course

Upon completing the course the student:
- is able to independently collect and interpret food information using appropriate nutrition research methods and tools and interpret it critically and creatively;
- has knowledge of human physiology and knowledge of nutrition and nutrition recommendations for nutrition counseling;
- is able to perform menu analysis and create sample menus.

Teacher

Tagli Pitsi

The course is a prerequisite

Study programmes containing that course

Health Promotion Specialist (HKTJR/24.HK)
Health Promotion Specialist (HKTJR/23.HK)
Health Promotion Specialist (HKTJR/22.HK)
Health Promotion Specialist (HKTJR/21.HK)
Health Promotion Specialist (HKTJR/20.HK)
Health Promotion Specialist (HKTJR/19.HK)
Health Promotion Specialist (HKTJR/18.HK)
Health Promotion Specialist (HKTJR/17.HK)
Health Promotion Specialist (HKTJR/16.HK)
Health Promotion Specialist (HKTJR/15.HK)
Health Promotion Specialist (HKTJR/14.HK)