General outline v.e.t

1. GENERAL OUTLINE OF THE UNIT
UNIT TITLE:
BASIC CONCEPTS IN NUTRITION
COURSE:
Process and Quality in Food Industry
LEVEL
Higher Level Vocational
Education and Training
Programs
PRIOR KNOWLEDGE
The skills/abilities, knowledge and attitudes necessary to carry out the
vocational profile have been determined.
Students have identified basic concepts in nutrition.
NUMBER OF SESSIONS
9
TEACHING AIMS
1. To recognize basic concepts in nutrition for a healthy diet.
2. Describe macronutrients and micronutrients in foods.
3. To relate nutrition with physical activity and health.
4. To think critically.
LEARNING OUTCOMES
At the end of the lesson students will:
KNOW:
- Recognize basic concepts in nutrition for a healthy diet.
- Describe macronutrients and micronutrients in foods.
BE ABLE TO:
- Relate nutrition with physical activity and health.
- Think critically
TOPIC: NUTRITION AND FOOD SAFETY
GENERAL PROFESSIONAL COMPETENCES (What way they are going to be used)
Linguistic Communication
Listening, speaking, reading and writing.
Learning to Learn
Lifelong learning.
Describing personal competences
and skills.
Equality
Defining equal rights and duties.
Respecting different beliefs.
Being respectful and tolerant.
ICT and Digital Processing
Applying information and
communication technologies
in core professional sectors.

2. Resources:
Dictionary:
- Medical dictionary: https://medlineplus.gov/mplusdictionary.htm
- Cambridge dictionary: http://dictionary.cambridge.org/es/index.html
Podcast and videos:
- BBC Radio 4 Food Programme. http://www.bbc.co.uk/programmes/b006qnx3
- http://kidshealth.org/ (movies and quizzes).
- https://www.ted.com/topics/food .
Apps and web tools:
- www.padlet.com
- www.kahoot.com
- www.prezi.com
OER (open educative resources):

3. - http://www.efsa.europa.eu/
- http://www.wur.nl/en/Education-Programmes/Online-Education.htm
- http://www.mcgill.ca/oss/
- https://www.edx.org/course
- http://www.nutrition.org/
- https://www.nutrition.gov/
- https://www.choosemyplate.gov/MyPlate
- http://www.mcgill.ca/oss/