Nutrition Policy and Food Legislation

Study Course Description

Course Description Statuss:Approved

Course Description Version:7.00

Study Course Accepted:26.08.2024 15:46:21

Study Course Information
Course Code:		SUUK_104		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Public Health		Target Audience:		Medical Services
Study Course Supervisor
Course Supervisor:		Zane Timpare
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)		10	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		20
Classes (count)		5	Class Length (academic hours)		2	Total Contact Hours of Classes		10
Total Contact Hours								30
Part-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		16
Classes (count)		4	Class Length (academic hours)		2	Total Contact Hours of Classes		8
Total Contact Hours								24
Study course description
Preliminary Knowledge:
Knowledge of public administration and legislation as part of general secondary education.
Objective:
To provide knowledge of Latvian national and European Union legislation regulating food and nutrition, as well as the development of food legislation and nutrition policy in Latvia. To become familiar with food legislation (laws, Cabinet regulations and decrees) and their applicability in practice. To deepen knowledge of the development of nutrition policy, the main directions of development of nutrition policy, including in the European Union. To identify the main stages in the development of nutrition policy in Latvia, including major nutrition research, institutions and individuals involved.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Food legislation - a brief history of its development, European Union and national regulatory enactments and their application, general principles governing food at Community and national level, and food safety in particular. Procedures in relation to matters with a direct or indirect impact on food safety, alerts on food safety, quality and public health risks (RASFF) and the EU Food Fraud Network.			Lectures		2.00	E-Studies platform
2	Field-to-table strategy, general hygiene requirements in the food chain. Overview of regulatory enactments laying down requirements for foodstuffs, the safety and security thereof. The role of the Codex Alimentarius Commission and professional food associations in ensuring food safety and quality.			Lectures		1.00	E-Studies platform
3	Obligations and responsibilities of food business operators, food safety management system, quality policy. Overview of certification, standards and quality schemes for agricultural and other food products at EU and national level, protection and control of certified products, registers.			Lectures		1.00	E-Studies platform
				Classes		1.00	E-Studies platform
4	General principles governing food information and, in particular, food labelling. Overview of the regulatory enactments laying down general and specific requirements for the provision of information to consumers, Food Labelling Information System (FLIS).			Lectures		1.00	E-Studies platform
				Classes		1.00	E-Studies platform
5	The biggest challenges of nutrition policy in the world. A look at the latest developments in the UN Food System and the World Health Organisation (WHO). The world’s major nutrition challenges and possible solutions.			Lectures		2.00	E-Studies platform
6	Environmental and food sustainability in the global, European and Latvian context. An insight into the current affairs of the WHO European Office in the field of nutrition. An overview of the European Commission’s current nutrition-related programmes. The role of the nutritionist in the implementation of EU nutrition policy. Food product reformulation, labelling policy, HFSS food in the context of nutritionist activity.			Lectures		2.00	E-Studies platform
7	Nutrition policy in Latvia. Overview of the objectives and delivery mechanisms of the new Public Health Guidelines 2021-2027. Experiences and mechanisms used in other European countries to promote and encourage consumption of healthy food.			Lectures		1.00	E-Studies platform
				Classes		1.00	E-Studies platform
8	Analysis of the most up-to-date research on global and European nutrition policy.			Classes		2.00	E-Studies platform
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Food legislation - a brief history of its development, European Union and national regulatory enactments and their application, general principles governing food at Community and national level, and food safety in particular. Procedures in relation to matters with a direct or indirect impact on food safety, alerts on food safety, quality and public health risks (RASFF) and the EU Food Fraud Network.			Lectures		1.00	E-Studies platform
2	Field-to-table strategy, general hygiene requirements in the food chain. Overview of regulatory enactments laying down requirements for foodstuffs, the safety and security thereof. The role of the Codex Alimentarius Commission and professional food associations in ensuring food safety and quality.			Lectures		1.00	E-Studies platform
3	Obligations and responsibilities of food business operators, food safety management system, quality policy. Overview of certification, standards and quality schemes for agricultural and other food products at EU and national level, protection and control of certified products, registers.			Lectures		1.00	E-Studies platform
				Classes		1.00	E-Studies platform
4	General principles governing food information and, in particular, food labelling. Overview of the regulatory enactments laying down general and specific requirements for the provision of information to consumers, Food Labelling Information System (FLIS).			Lectures		1.00	E-Studies platform
				Classes		1.00	E-Studies platform
5	The biggest challenges of nutrition policy in the world. A look at the latest developments in the UN Food System and the World Health Organisation (WHO). The world’s major nutrition challenges and possible solutions.			Lectures		2.00	E-Studies platform
6	Environmental and food sustainability in the global, European and Latvian context. An insight into the current affairs of the WHO European Office in the field of nutrition. An overview of the European Commission’s current nutrition-related programmes. The role of the nutritionist in the implementation of EU nutrition policy. Food product reformulation, labelling policy, HFSS food in the context of nutritionist activity.			Lectures		1.00	E-Studies platform
7	Nutrition policy in Latvia. Overview of the objectives and delivery mechanisms of the new Public Health Guidelines 2021-2027. Experiences and mechanisms used in other European countries to promote and encourage consumption of healthy food.			Lectures		1.00	E-Studies platform
8	Analysis of the most up-to-date research on global and European nutrition policy.			Classes		2.00	E-Studies platform
Assessment
Unaided Work:
Independently study the literature sources provided, and revise lecture materials. Independently prepare selected topics related to the preparation of policy planning documents in the field of public health and nutrition.
Assessment Criteria:
The overall assessment of the results achieved by students in the study course consists of: 1) 1 presentation on Food Legislation and Regulatory Enactments, Labelling after lectures (50%); 2) written examination in the form of an online test and open questions in the section Nutrition Policy in the World, Europe and Latvia (50%). The overall mark for completing the course is the arithmetic mean of the presentations and the exam/test assessment.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		Knowledge of the application of regulatory enactments in the areas of food safety and nutrition. In-depth knowledge of policy planning processes in Latvia, the role of local governments and non-governmental organisations in the planning process. Theoretical knowledge of regulatory enactments governing food and application thereof, as well as the latest legislation in the EU and Latvia. In-depth knowledge of the history, role and future development of nutrition policy in various physiological conditions, disease prevention and treatment.
Skills:		Students are able to assess the compliance of a food product with the requirements of regulatory enactments and recommendations for a healthy diet. Students are able to advise food manufacturers on the necessary requirements for food production, including products for specific consumer groups. Students are able to use online regulatory enactment databases, find the necessary information on food and food ingredient databases. Students are able to evaluate research projects submitted in the field of nutrition policy and are familiar with the history and development of nutrition policy.
Competencies:		Students are familiar with nutrition policy development planning documents and regulatory enactments of the Republic of Latvia and the European Union and are able to apply them in practice.
Bibliography
No.	Reference
Required Reading
1	Eiropas Savienības tiesību ieviešanas rokasgrāmata. LR Tieslietu ministrija, 2008. (akceptējams izdevums)
2	Ieskats Eiropas Savienības politikā. Nodarbinātība, sociālās lietas un iekļautība, Eiropas Komisija, 2014.
3	Konsolidēts Eiropas Kopienas dibināšanas līgums un Nicas līgums. Rīga: Tulkošanas un terminoloģijas centrs, 2001. (akceptējams izdevums)
4	Apine I., u.c. Ievads politikā, Zvaigzne ABC, Rīga, 1998. (akceptējams izdevums)
5	Health 2020: a European policy framework supporting action across government and society for health and well-being, WHO, 2013.
6	Cipeliuss R. Vispārējā mācība par valsti, Izdevniecība AGB, Rīga, 1998. (akceptējams izdevums)
7	Eiropas Parlamenta un Padomes regula (EK) Nr.178/2002, ar ko paredz pārtikas aprites tiesību aktu vispārīgus principus un prasības, izveido Eiropas Pārtikas nekaitīguma iestādi un paredz procedūras saistībā ar pārtikas nekaitīgumu. Eiropas Kopienu oficiālais vēstnesis, L31/1, 1.2.2002.
8	Eiropas Parlamenta un Padomes regula (EK) Nr.178/2002, ar ko izveido Eiropas Slimību profilakses un kontroles centru, Eiropas Savienības oficiālais vēstnesis, L142/1, 30.4.2004. (akceptējams izdevums)
Additional Reading
1	Aulika B.,u.c. Vides veselība, Rīgas Stradiņa universitāte, Rīga, 2008.
2	Eglīte M., Darba medicīna, Rīgas Stradiņa universitāte, Rīga, 2012.
3	Vīksna L., u.c. Infekcijas slimības, Medicīnas apgāds, Rīga, 2011.
4	Reire, Gunda, Rokasgrāmata par ANO / Gunda Ignatāne, Aija Lulle ; [literārā redaktore Guna Pence ; ievads: Inita Pauloviča]. Rīga : UNDP Latvija, 2005 208 lpp.
5	Ašmanis M. Politikas terminu vārdnīca, Rīga, Zvaigzne, 1999.
6	Buzeti T. Investment for health and development in Slovenia: programme MURA, Murska Sobota: Centre for health and development, 2008.
7	Catlaks G., Ikstens J. Politika un tiesības. Zvaigzne ABC, Rīga, 2003.
8	Guide to producing national health accounts : with special applications for low-income and middle-income countries, World Health Organization, Geneva, 2003.
9	International health regulations, World Health Organization, Geneva, 2006.
Other Information Sources
1	http://ecdc.europa.eu/en/aboutus/Key%20Documents/0404_KD_Re…
2	http://www.euro.who.int/__data/assets/pdf_file/0009/169803/…
3	http://europa.eu/pol/pdf/flipbook/lv/employment_lv.pdf