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Nutritive Value of Food Products
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:13.03.2024 14:31:30
| Study Course Information | |||||||||
| Course Code: | LU_003 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Target Audience: | ||||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 10 | Lecture Length (academic hours) | 1 | Total Contact Hours of Lectures | 10 | ||||
| Classes (count) | 7 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 14 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Foodstuffs and their characteristics. | Lectures | 1.00 | other | |||||
| 2 | Content of water, ash, crude fibre in foodstuffs. | Lectures | 2.00 | other | |||||
| 3 | Content of fats in foodstuffs and characteristics of fats. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 4 | Content of proteins in foodstuffs. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 5 | Content of carbohydrates in foodstuffs. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 6 | Content of minerals and vitamins in foodstuffs. | Lectures | 3.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 7 | Phenol compounds in plants and foodstuffs from plant origin. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 8 | Calculation of general characteristics and energy value of foodstuffs. | Classes | 2.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars and to prepare presentations about energetic value of analyzed foodstuff; to study and analyze literature on topics related to respective course;. | ||||||||
| Assessment Criteria: | Requirements for Awarding Credits Participation in the seminars and in the practical laboratory works is compulsory. The final rating of the study course will be resulted from: 1. the results of the practical laboratory works and explanation of the results (50%), 2. presentation about energetical value of the analysed foodstuff (25%), 3. written examination (25%). | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Understands the methods for determining the total nutritional and energy value of the foodstuff and about methods of determining the content of components. | ||||||||
| Skills: | 1) To choose appropriate methods for separation and purification of the food components determining nutritional and energetic value of foodstuff. 2) Using handbooks and reference literature to choose appropriate analytical methods for quantifying composition of food components. 3) Individually or co-operating in the working group calculate,explain, analyze and evaluate the results of analyses and create common presentation about energetic value of food products. | ||||||||
| Competencies: | Capable individually or co-operating in the working group to determine for given product of interest energetic value, evaluating data of scientific literature, using the knowledge and practical skills acquired in the study course, using appropriate analytical methods and taking into account the work safety and protection of the environment. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Jākobsone, I. Pārtikas produktu uzturvērtības noteikšana. Mācību metodiskais materiāls starpaugstskolu “Uzturzinātnes” programmai. LU Akadēmiskais apgāds, 2008. 151. lpp. | ||||||||
| 2 | Matissek, R. Lebensmittelanalytik. Berlin, Springer – Verlag. 1992. 440 p. | ||||||||
| 3 | Matiseks, R., Šnēpels, F.M., Šteinerte, G. Pārtikas analītiskā ķīmija. Latvijas Universitāte, Rīga, 1998. 456 lpp. | ||||||||
| 4 | Skoog, D., A. Fundamentals of analytical chemistry. Belmont, CA : Thomson-Brooks/Cole. 2004. 1051 p. | ||||||||
| 5 | Ötleş S. Methods of analysis of food components and additives. Taylor & Francis. 2005. 437 p. | ||||||||
| Additional Reading | |||||||||
| 1 | Jakobsone Ida ( Editor-in-Chief) 1st and 2nd International Conferences “Nutrition and Health” conference program and book of Abstracts, 2012, 2016,. | ||||||||
| 2 | Kārkliņa D., Muižnieks I., Rostoks N. Jaunā pārtika un ģenētiski modificētie organismi: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga : LU Akadēmiskais apgāds, 2014. 170 lpp. | ||||||||
| 3 | Rashal Isaak ( Editor-in-Chief) proceednigs of the Latvian Academy of sciences.Section B: Natural, Exact and Applied sciences. V66,2012, Nr.3; V67, 2013, Nr. 4/5; V69,2015, Nr.4; V 71, 2017, Nr.6; V 72, 2018, Nr.2 | ||||||||
| 4 | Straumīte E. (g.red.) Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija. Jelgava : LLU, 2012. 280 lpp. | ||||||||
| 5 | Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Akadēmiskais apgāds, 2015. 422 lpp. | ||||||||
| 6 | http://llufb.llu.lv LLU Pārtikas tehnoloģijas fakultātes doktorantu disertācijas par augiem un to pārstrādes produktiem 2000. līdz 2019.gads | ||||||||
| 7 | Piens. Slāpekļa satura noteikšana. 2.daļa: Metode, lietojot dedzināšanas bloku (makro metode). LVS EN ISO 8968-2:2002. | ||||||||
| 8 | Labība. Analīžu metodes. Kopproteīna noteikšana graudos un graudu produktos (Kjeldāla metode). LVL 277:2000 | ||||||||
| 9 | Slāpekļa daudzuma noteikšana gaļā un gaļas izstrādājumos (references metode). ISO 937-1978 (E) | ||||||||
| 10 | Labība. Analīžu metodes. Pelnvielu noteikšana graudos un graudu produktos. LVS 276:2000. | ||||||||
| 11 | ISO 1443:1973. Totālā tauku satura noteikšana | ||||||||
| 12 | Mitruma satura noteikšana gaļā un gaļas izstrādājumos. References metode. ISO 1442:1997 (E) | ||||||||
| 13 | Saharozes noteikšana biezpiena izstrādājumos, krēmos, skābpiena produktos, saldējumā, šokolādes sviestā. GOST3628-78. 14.Pelnu satura noteikšana sausajā pienā. AOAC oficiālā metode 930.30 | ||||||||
| Other Information Sources | |||||||||
| 1 | Jakobsone Ida ( Editor-in-Chief) 1st and 2nd International Conferences “Nutrition and Health” conference program and book of Abstracts, 2012, 2016,. | ||||||||
| 2 | Kārkliņa D., Muižnieks I., Rostoks N. Jaunā pārtika un ģenētiski modificētie organismi: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga : LU Akadēmiskais apgāds, 2014. 170 lpp. | ||||||||
| 3 | Rashal Isaak ( Editor-in-Chief) proceednigs of the Latvian Academy of sciences.Section B: Natural, Exact and Applied sciences. V66,2012, Nr.3; V67, 2013, Nr. 4/5; V69,2015, Nr.4; V 71, 2017, Nr.6; V 72, 2018, Nr.2 | ||||||||
| 4 | Straumīte E. (g.red.) Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija. Jelgava : LLU, 2012. 280 lpp. | ||||||||
| 5 | Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Akadēmiskais apgāds, 2015. 422 lpp. | ||||||||
| 6 | http://llufb.llu.lv LLU Pārtikas tehnoloģijas fakultātes doktorantu disertācijas par augiem un to pārstrādes produktiem 2000. līdz 2019.gads | ||||||||
| 7 | Piens. Slāpekļa satura noteikšana. 2.daļa: Metode, lietojot dedzināšanas bloku (makro metode). LVS EN ISO 8968-2:2002. | ||||||||
| 8 | Labība. Analīžu metodes. Kopproteīna noteikšana graudos un graudu produktos (Kjeldāla metode). LVL 277:2000 | ||||||||
| 9 | Slāpekļa daudzuma noteikšana gaļā un gaļas izstrādājumos (references metode). ISO 937-1978 (E) | ||||||||
| 10 | Labība. Analīžu metodes. Pelnvielu noteikšana graudos un graudu produktos. LVS 276:2000. | ||||||||
| 11 | ISO 1443:1973. Totālā tauku satura noteikšana | ||||||||
| 12 | Mitruma satura noteikšana gaļā un gaļas izstrādājumos. References metode. ISO 1442:1997 (E) | ||||||||
| 13 | Saharozes noteikšana biezpiena izstrādājumos, krēmos, skābpiena produktos, saldējumā, šokolādes sviestā. GOST3628-78. 14.Pelnu satura noteikšana sausajā pienā. AOAC oficiālā metode 930.30 | ||||||||
