Nutritional Education

Study Course Description

Course Description Statuss:Approved

Course Description Version:8.00

Study Course Accepted:26.08.2024 15:45:31

Study Course Information
Course Code:		SUUK_102		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine		Target Audience:		Medical Services
Study Course Supervisor
Course Supervisor:		Liene Sondore
Study Course Implementer
Structural Unit:		Department of Rehabilitation
The Head of Structural Unit:
Contacts:		Riga, 3 Cigorinu Street, suukrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		6	Class Length (academic hours)		4	Total Contact Hours of Classes		24
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		6	Class Length (academic hours)		4	Total Contact Hours of Classes		24
Total Contact Hours								32
Study course description
Preliminary Knowledge:
Anatomy, normal and pathological physiology and biochemistry knowledge.
Objective:
To systematise and classify developed and scientifically based knowledge in nutrional science, taking into account the latest and most current research in nutrition. Understand the human nutrition possibilities in different physiological states, disease prevention and treatment. To give precise knowledge about nutrition of children, adults, pregnant women, elderly people. To give knowledge about the various groups of diseases and disease pathogenesis and their relation to food and drink, as well as the necessary dietary treatment of these diseases. Formulate knowledge of obesity treatment, from a dietician's practical point of view and experience, to give an understanding of weight-reducing diets from a historical perspective and contemporary points of view, to give an opinion and criticism of the most popular diets, highlighting the importance of evidence-based medicine. To be able to assess the necessary nutritional transformations over time, the recommended dietary rules for different age groups in Latvia and in the world.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Energy, nutrition norms.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
2	Nutrients (carbohydrates, proteins, fats).			Lectures		1.00	auditorium
				Classes		3.00	auditorium
3	Salt, sugar, food additives, food labels.			Lectures		1.00	auditorium
4	Body composition analysis. 3 day meal plan.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
5	Exam.			Classes		1.00	auditorium
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Energy, nutrition norms.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
2	Nutrients (carbohydrates, proteins, fats).			Lectures		1.00	auditorium
				Classes		3.00	auditorium
3	Salt, sugar, food additives, food labels.			Lectures		1.00	auditorium
4	Body composition analysis. 3 day meal plan.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
5	Exam.			Classes		1.00	auditorium
Assessment
Unaided Work:
The student must independently study the recommended literature, analyse their own menu. Regularly prepare separate topics that are discussed collectively during the planned class.
Assessment Criteria:
Define and recognise prevention and treatment, knowing the chemical structure of the nutrients and their impact on human health. Make a menu based on healthy eating recommendations for a healthy and sick person; to understand the states of various nutrient deficits and the possibility to eliminate them. 50% exam; 30% independent work; 20% attendance.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		Student will gain basic knowledge of nutritional management and nutrition history, development and latest achievements, knowledge of nutrients, their characteristics, nutritional therapy recommendations of healthy and sick individuals in different physiological states, and disease prevention and treatment, will be familiar with the nutritional information, and its relation to different physiological states and the age spans, the diet in case of different diseases and will be able to individually analyse menus that will be assessed through an exam.
Skills:		Define and identify prevention and treatment, nutritional knowledge of chemical structure and its effects on human health. To draw up the menu, given the healthy eating recommendations for healthy and sick individuals; understand the different nutritional deficits and the possibility to avoid them.
Competencies:		Strong knowledge about healthy eating and its usage for healthy and sick individuals.
Bibliography
No.	Reference
Required Reading
1	Katz, David L. Nutrition in clinical practice : a comprehensive, evidence-based manual for the practitioner. 2015
2	Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. Boca Raton : CRC Press, Taylor & Francis Group, 2014. xxi, 1113 pages
3	Medical nutrition and disease : a case-based approach / editor-in-chief, Lisa Hark, Darwin Deen ; senior editor, Gail Morrison. 5th edition. 2014, 1411 xiv, 584 lpp.
4	Clinical nutrition / edited on behalf of the Nutrition Society by Marinos Elia ... [et al.] ; foreword by Dame Sally C. Davies. 2nd ed. Chichester, West Sussex : Wiley-Blackwell, 2013. xiv, 526 lpp. Nutrition Society textbook s
5	Krause and Mahan's Food and the Nutrition Care Process. 16th edition / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. St. Louis, Mo. : Elsevier/Saunders, 2022. xix, 1227 lpp.
6	Uztura mācība / Zigurds Zariņš, Lolita Neimane, Edgars Bodnieks. Rīga : LU Akadēmiskais apgāds, 2021
7	Oxford handbook of nutrition and dietetics / [edited by] Joan Gandy, Angela Madden, Michelle Holdsworth. Oxford ;New York : Oxford University Press, USA, 2020, xxi, 818 lpp. Oxford handbooks.
8	Using price policies to promote healthier diets / World Health Organization. Regional Office for Europe. Copenhagen : WHO Regional Office for Europe, 2015. vi, 42 lpp.
9	E – grāmata Physical Activity, Fitness, Nutrition and Obesity During Growth Bentham Science Publishers 2015 ISBN: ISBN number:9781608059478
10	Early Years Nutrition and Healthy Weight Stewart, Laura; Thompson, Joyce John Wiley & Sons, Incorporated 2015 ISBN: ISBN number:9781118792445
11	Nutrition and Diet Research: Appetite and Weight Loss Shartava, Tsisana Nova Science Publishers, Inc. 2011 ISBN: ISBN number:9781612091310, SERIES: Nutrition and Diet Research Progress, (akceptējams izdevums)
12	Food, Nutrition and Eating Behavior By: Israeli, Sigal; Merrick, Joav. New York : Nova Science Publishers, Inc. 2014. eBook.
13	http://www.pennutrition.com.db.rsu.lv/Home.aspx
14	http://www.ldusa.lv/
15	http://www.espen.org/
16	http://www.rsu.lv/biblioteka/resursi/brivpieejas-e-resursi/…
Additional Reading
1	Lejnieks, Aivars, Viss par sāli : pārmēra sāls lietošanas kaitējumi veselībai / Aivars Lejnieks, Andrejs Kalvelis. [Rīga] : Latvijas Hipertensijas biedrība, 2011. 33 lpp.
2	Advancing dietetics and clinical nutrition / edited by Anne Payne, Helen Barker. Edinburgh ;New York : Churchill Livingstone/Elsevier, 2010. xiii, 382 lpp. .
3	Sirds un virtuve / [Andreja Ērgļa un Ivetas Mintāles redakcijā]. Rīga : Latvijas Inovatīvās medicīnas fonds, 2010. 141 lpp.
4	The challenge of obesity in the WHO European Region and the strategies for response. Проблема ожирения в Европейском регионе ВОЗ и стратегии ее решения / Всемирная организация здравоохранения. Европейское региональное бюро ; под редакцией: Francesco
Other Information Sources
1	www.vm.gov.lv
2	http://www.who.int/en/