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Diet in Disease Prevention
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:26.08.2024 15:47:30
| Study Course Information | |||||||||
| Course Code: | SUUK_110 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Food Science; Food Processing and Technology | Target Audience: | Medical Services; Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Chemistry, physiology. | ||||||||
| Objective: | Understand and learn healthy eating recommendations and recommended nutrient intakes, designed on the basis of WHO; understand and evaluate the important role of nutrition in disease prevention. To give knowledge about the non-communicable diseases, mostly chronic in nature, which today is a major cause of morbidity and mortality. To give an understanding of nutrition therapy or diets from a historical perspective and contemporary point of view. Give an assessment popular diets and dietary recommendations. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Strengthening of practical skills in the analysis of a particular illness diet. | Classes | 2.00 | auditorium | |||||
| 2 | Health Ministry developed recommendations for a healthy diet and the nutrients and energy dose of Latvia population, the relationship between diet, applicable to specific diseases. Nutrition as a preventive factor. | Lectures | 2.00 | auditorium | |||||
| 3 | To create a balanced diet for a healthy adult, on the basis of their one-day menu. | Classes | 2.00 | auditorium | |||||
| 4 | A diet that may contribute to or hinder the development of oncologic diseases. | Lectures | 2.00 | auditorium | |||||
| 5 | Nutrition for the cardiovascular diseases. | Lectures | 2.00 | auditorium | |||||
| 6 | Test lesson. | Classes | 2.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Students independently need to find in the lectures and seminars acquired topic firming research, they should be able to compile and create the presentation. | ||||||||
| Assessment Criteria: | When evaluating and displaying the exam mark, the regularity of student visits, active participation in seminars (60%) and final presentation (40%) are taken into account. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students will gain in-depth understanding and knowledge of a variety of diseases prevention and treatments about the food science, will know how to assess the diet as a risk factor or health-promoting factors. Academic knowledges: 1) acquire and strengthen knowledge of 13 different disease groups and disease pathogenesis and their relationship to the food; 2) acquire and strengthen knowledge on a specific diet development. Professional competence: 1) students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar); 2) students will have an understanding of how to appoint a diet for patients suffering from various diseases. | ||||||||
| Skills: | Students will be able to assess the diet as a risk factor or health-promoting factors. | ||||||||
| Competencies: | Acquired and reinforced competences of the main disease groups and disease pathogenesis. Students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar). | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Zariņš, Zigurds. Uztura mācība / Zigurds Zariņš, Lolita Neimane. Rīga : LU Akadēmiskais apgāds, 2021, 464 lpp. | ||||||||
| 2 | Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. Third edition. [2013], 2014. xxi, 1113 pages | ||||||||
| 3 | Kasper, Heinrich Ernährungsmedizin und Diätetik / Heinrich Kasper ; unter Mitarbeit von Walter Burghardt. 12., überarb. Aufl. München : Elsevier/Urban & Fischer, 2014. XVI, 652 lpp. | ||||||||
| 4 | Krause's food & the nutrition care process / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. 13th ed. St. Louis, Mo. : Elsevier/Saunders, 2012. xix, 1227 lpp. (akceptējams izdevums) | ||||||||
| Additional Reading | |||||||||
| 1 | Cardiovascular diseases : nutritional and therapeutic interventions / edited by Nilanjana Maulik. Boca Raton, FL : CRC Press/Taylor & Francis, 2013. xxviii, 586 lpp. | ||||||||
| 2 | Handbook of clinical nutrition and stroke / Mandy L. Corrigan, Arlene A. Escuro, Donalds F. Kirby, editors. New York : Humana Press, 2013. xxix, 310 lpp. : il., tab. Nutrition and Health . | ||||||||
| 3 | Skutelis, Antons. Zāļu un uztura mijiedarbība un blaknes / Antons Skutelis, Ilze Bārene. Rīga : Medicīnas apgāds, 2013 54 lpp. | ||||||||
| 4 | Lejnieks, Aivars. Viss par sāli : pārmēra sāls lietošanas kaitējumi veselībai / Aivars Lejnieks, Andrejs Kalvelis. [Rīga] : Latvijas Hipertensijas biedrība, 2011. 33 lpp. | ||||||||
| 5 | Advancing dietetics and clinical nutrition / edited by Anne Payne, Helen Barker. Edinburgh ;New York : Churchill Livingstone/Elsevier, 2010. xiii, 382 lpp. | ||||||||
| 6 | Rubana, Inta Māra. Uzturs fiziskā slodzē / Inta Māra Rubana. [Rīga] : RaKa, [2010]. 200 lpp. | ||||||||
| 7 | Sirds un virtuve / [Andreja Ērgļa un Ivetas Mintāles redakcijā]. Rīga : Latvijas Inovatīvās medicīnas fonds, 2010. 141 lpp. | ||||||||
| 8 | Selga, Guntars. Enterālā ēdināšana / Guntars Selga. [Jūrmala : GSE], 2009 320 lpp. | ||||||||
| 9 | 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 Branca, Haik Nikogosian и Tim Lobstein. Копенгаген | ||||||||
| 10 | Европейское региональное бюро ВОЗ, 2009. xiii, 392 lpp. : diagr. | ||||||||
| 11 | Wills, Judith. Bērnu uzturs / Judīte Vilsa ; no angļu valodas tulkojusi Ilona Brīvmane. Rīga : Jāņa Rozes apgāds, c2009 286 lpp. | ||||||||
| 12 | Aivars, Juris Imants. Fizioloģisko funkciju regulācija cilvēka organismā : starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne" : mācību materiāls / Juris Imants Aivars, Līga Ozoliņa-Moll. Rīga : LU Akadēmiskais apgāds, c2008. 147 lpp. | ||||||||
| 13 | Oxford handbook of gastrointestinal nursing / edited by Christine Norton ... [et al.]. Oxford; New York : Oxford University Press, 2008. xvii, 734 lpp. : il., tab. Oxford handbooks in nursing . | ||||||||
| 14 | The essential handbook of eating disorders / edited by Janet Treasure, Ulrike Schmidt, Eric van Furth. Southern Gate, Chichester ;Hoboken, NJ : Wiley, c2005. xxi, 238 lpp. | ||||||||
