.
Clinical Practice II
Study Course Description
Course Description Statuss:Approved
Course Description Version:7.00
Study Course Accepted:26.08.2024 15:54:14
| Study Course Information | |||||||||
| Course Code: | SUUK_249 | LQF level: | Level 6 | ||||||
| Credit Points: | 4.00 | ECTS: | 6.00 | ||||||
| Branch of Science: | Clinical Medicine; Public Health | Target Audience: | Medical Services; Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Nelda Karpenska-Allaža | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, Cigoriņu Street 3, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 2 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 4 | ||||
| Classes (count) | 0 | Class Length (academic hours) | 0 | Total Contact Hours of Classes | 0 | ||||
| Total Contact Hours | 4 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 2 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 4 | ||||
| Classes (count) | 0 | Class Length (academic hours) | 0 | Total Contact Hours of Classes | 0 | ||||
| Total Contact Hours | 4 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Public Health and Epidemiology, Food Chemistry, Biochemistry, Microbiology, Introduction in Basics of Nutrition. | ||||||||
| Objective: | To supplement theoretical knowledge and acquire practical skills on how to organize research, perform instrumental analysis of food products, quality analysis and sensory evaluation; microbiological and parasitological analyzes. To supplement theoretical knowledge and acquire practical skills on how disease prevention and health promotion programs are developed and methodological management of their implementation is performed. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction to clinical practice | Lectures | 2.00 | E-Studies platform | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction to clinical practice | Lectures | 2.00 | E-Studies platform | |||||
| Assessment | |||||||||
| Unaided Work: | During the Clinical Practice II students identify a relevant public health problem. The relevant topic is explored in all stages of Clinical practice II - by obtaining information, understanding how to organize research, evaluate it, how to choose the type of activities, adjust the content of studies, develop handouts to use for solving the identified problem. Students must prepare a portfolio of Clinical Practice II and present the developed health promotion program. | ||||||||
| Assessment Criteria: | Compulsory visit of Clinical Practice II, successfully passed the practise exam. The portfolio should include: a) tracking of practice hours, b) summary of daily work procedures and activities, c) reflections about the gained experience, conclusions and self-assessment, d) supervisor's assessment of the individual effort during clinical practice. Cumulative assessment is based on Clinical Practice II grade and portfolio, which is equal to 60% of the total grade, and health promotion prgoram development and presentation, which is equal to 40% of the total grade. | ||||||||
| Final Examination (Full-Time): | Defence (Placement) | ||||||||
| Final Examination (Part-Time): | Defence (Placement) | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Understands quality standards, organization of consumption research, organization of laboratory work. To advance the understanding of the basics of public health, determinants of health, methods of health promotion at the level of the individual and society, the principles of using the mass media to promote public health. | ||||||||
| Skills: | Understands nutrition policy development, identifies public health indicators and makes suggestions for health policy making. Understands the planning of research related to food consumption risks and cooperation in the production of scientific publications. Students are able to educate the public about the possibilities of disease prevention, using information technology for professional activities. | ||||||||
| Competencies: | Understands the work of a state institution whose tasks include developing disease prevention and health promotion programs. Able to identify nutrition-related public health problems and realize health promotion and prevention measures through the practical development of educational materials. Able to analyze the nature of the event and develop proposals to increase and improve operational efficiency. Students are able to perform nutritional, physico-chemical and microbiological testing of food products under the guidance of laboratory assistants. Can understand food quality, safety, production technology and risk assessment, communicable diseases and their risks, public health and environmental assessment. Able to purposefully obtain consumption data using food portion catalogs, perform data analysis using food composition databases, perform evaluation and analysis of nutrition and health claims in foods. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Uztura mācība / Zigurds Zariņš, Lolita Neimane, Edgars Bodnieks. 7., pārstrād. un papild. izd. Rīga: LU Akadēmiskais apgāds, c2018, 432 lpp. | ||||||||
| 2 | Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. 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 | Raymond, J. L., In Raymond, J. L., In Morrow, K., & Mahan, L. K. Krause's and Mahan's food & the nutrition care process. 2021 | ||||||||
| 5 | Krause’s food & nutrition therapy / edited by L. Kathleen Mahan and Sylvia Escott-Stump. 12th edition. St.Louis: Elsevier Saunders, 2008. xxiv, 1352 lpp. | ||||||||
| Additional Reading | |||||||||
| 1 | Nicolette Wierdsma, Hinke Kruizenga, Rebecca Stratton. Dietetic Pocket. Guide adults. 2017 | ||||||||
| 2 | World Health Organization. Waist circumference and waist-hip ratio: report of a WHO expert consultation. Geneva, 8-11 December 2008. World Health Organization, 2011 | ||||||||
| 3 | European Society for Clinical Nutrition and Metabolism | ||||||||
| 4 | Latvijas Republikas Veselības ministrija | ||||||||
| Other Information Sources | |||||||||
| 1 | Datu bāze PEN | ||||||||
| 2 | RSU Bibliotekā pieejamie resursi | ||||||||
