Food Services Promoting Wellness

6.3.2026 - 10.5.2026

5 cr

Registration period closed

Online

Regional and municipal nutritional health promotion
The principles of a food service that promotes well-being by customer target groups
Nutrition care and malnutrition
Communicating the quality of nutrition in a restaurant per menu and per meal
Minimum quality requirements for nutritional and dietary recommendations for different parts of a meal, a menu and a Heart symbol product
Nutrition quality criteria in municipal and state public food procurement

Contains

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No active implementations at present.

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Additional information:

Scope

5 cr

Code

CA00DC05

The student recognizes and is able to structure public food services as actors in promoting the helth and well-being of the population and the individual. He / she is able to describe the principles of a food service that promotes nutritional health. The student is familiar with the minimum nutritional quality criteria for meal portions, menu planning, and public food procurement, and is able to give examples of these. The student identifies criteria in the design of food services for different customer target groups. He knows the Heart symbol and is able to use it in nutrition communication and food service planning.

Organiser

Seinäjoki University of Applied Sciences

Belongs to themes:

Health and well-being

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