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Obesity and its Prevention
Study Course Description
Course Description Statuss:Approved
Course Description Version:4.00
Study Course Accepted:28.03.2022 13:08:40
| Study Course Information | |||||||||
| Course Code: | SUUK_139 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medicine | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Sports and Nutrition | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, suuk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 3 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 3 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal physiology. | ||||||||
| Objective: | Acquire knowledge about the obesity-related diseases, to raise awareness of weight-reducing diets from a historical perspective and contemporary point of view, to give an opinion and criticism of the most popular diets, highlighting the importance of evidence-based medicine meaning. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Obesity, it`s etiology and epidemiology | Lectures | 1.00 | auditorium | |||||
| 2 | Obesity and related health risks | Lectures | 1.00 | auditorium | |||||
| 3 | Metabolic syndrome | Lectures | 1.00 | auditorium | |||||
| 4 | Obesity classification. Android obesity and type. Fat determination methods | Lectures | 1.00 | auditorium | |||||
| 5 | Brief introduction to the treatment of obesity. Obesity drug and surgical therapy | Classes | 1.00 | auditorium | |||||
| 6 | Child and adolescent obesity | Classes | 1.00 | auditorium | |||||
| 7 | Dietary recommendations for weight reduction reinforcement | Classes | 1.00 | auditorium | |||||
| 8 | Individual menu development the basic principles of the patient/client, who must reduce the weight | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Individual work: analysis of own menu and analysis of overweight / obese people; analysis and presentation of meta-analysis on the topics of the study course; a final presentation giving an analysis and discussion of the results. | ||||||||
| Assessment Criteria: | Lectures, seminars and tests are planned during the semester. In order to obtain credit points, it is necessary to participate in 4 seminars and a final examination, in which students present the results of the experiment, in which body weight corrections have been made, as well as the presentation of independent work - meta-analyzes. The final mark of the study course - the mark of the exam consists of the participation in seminars, the results of tests (60%) and the result of the test presentation (40%). | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | After successful completion of the course students will be able to: • Successively organize and systematize information about obesity as a risk factor in the development of a large number of diseases; • Assess the direct and indirect links between obesity as a disease and nutrition; • Define and recognize the prevention, nutritional knowledge of chemical structure and the effects on human health; • Assess the diet as a risk factor or health-promoting factor; • Give interpretation of the energy needs, nutrient combinations and the importance of physical activity in overweight and obesity development and also it`s reduction; • Explain the metabolic syndrome formation mechanisms. | ||||||||
| Skills: | Draw up the menu, given the healthy eating recommendations for healthy individuals and individuals with excess weight, taking into account age, gender and physical activity coefficient. Strong knowledge of healthy eating and the use of food for healthy and sick individuals. | ||||||||
| Competencies: | Students will know the composition of foods and their energy value, the most recommended range of products for weight loss diets, will gain an understanding of how to prescribe a low-calorie diet for patients with various co-morbidities, learn to evaluate body fat detection methods, know different obesity treatments. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Zariņš, Zigurds. Uztura mācība / Zigurds Zariņš, Lolita Neimane. 8, E.Bodnieks., pārstrād. un papild. izd. Rīga : LU Akadēmiskais apgāds, c2020 464 lpp. | ||||||||
| 2 | Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd 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. | ||||||||
| 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 | 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. | ||||||||
| Other Information Sources | |||||||||
| 1 | www.ldusa.lv | ||||||||
| 2 | http://www.who.int/en | ||||||||
| 3 | www.vm.gov.lv | ||||||||
| 4 | ESPEN | ||||||||
| 5 | PEN Nutrition | ||||||||
