Foundations of Human Immunity, Nutrition and Microbiology (4 cr)
Code: 7031484-3024
General information
- Enrollment
- 02.12.2019 - 29.01.2020
- Registration for the implementation has ended.
- Timing
- 01.01.2020 - 31.05.2020
- Implementation has ended.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 4 cr
- Mode of delivery
- Contact learning
- Unit
- Health and Well-being
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Emergency Care
- Teachers
- Heli Aarnio
- Johanna Kurtti
- Course
- 7031484
Evaluation scale
H-5
Content scheduling
Ravitsemuksen perusteet 2 op:
- Ravintoaineiden tarve ja tehtävät elimistössä
- Asiakkaiden ravitsemustilan arviointi ja sen merkitys
- Ravitsemussuosituksen mukainen ruokavalio terveyden edistämisessä ja kansansairauksien ehkäisyssä
- Eri ikäisen väestön terveyshaasteet
Objective
Foundations of Human Immunity and Nutrition, Microbiology 4 CR IMRA
Objectives
- Students will know the meaning of immunity and the defence system.
- Students will be familiar with the knowledge base of vaccination.
- Students will know the meaning of care-related infection and the management of infection risk.
- Students will know the significance of aseptic techniques.
- Students will be familiar with nutrients and will understand the nutritional needs of and the importance of nutrients to people.
- Students will be able to assess the nutritional needs of people.
- Students will know how to apply the Finnish nutrition recommendations in the prevention and treatment of national diseases
Content
Contents
Basics of Human Immunity and Microbiology, 2 cr IMMI
- Key terminology
- Immunity and immunisation
- Management of infection risks and hygiene recommendations
- Hand hygiene, use of protective devices, safe care environment
- The most common care-related infections and the microbes causing them
Basics of Nutrition 2 crRAV1
- Nutritional needs and the roles of nutrients in the human organism
- Evaluation of the nutritional status of customers and the importance of evaluation
- The use of diets compliant with the Finnish nutrition requirements in health promotion and the prevention of national diseases
- Health challenges of different age groups
Materials
Ravitsemuksen perusteet:
Voutilainen E, Fogelholm M & Mutanen M. 2015. Ravitsemustaito. Sanoma Pro.
Suomalaiset ravitsemussuositukset 2014. Valtion ravitsemusneuvottelukunta. Helsinki 2014. (www.vrn.fi)
Tarkemmin oppimateriaali annetaan ensimmäisellä lähiopetustunnilla.
Teaching methods
Ravitsemuksen perusteet: Toteutetaan keskustelevana lähiopetuksena, pienryhmätyöskentelynä ja oppimistehtävinä. Optima-tentti.
Student workload
Ravitsemuksen perusteet 2 op, 54 tuntia opiskelijan työtä, joista lähitunteja 12, ryhmätyöskentely 4 t ja opiskelijan itsenäistä opiskelua 38 tuntia (sis.tehtävät, tenttiin valmistautumisen ja Optima-tentin).
Evaluation methods and criteria
Ravitsemuksen perusteet: Numeerinen arviointi (HYL – K5)