Diet in Sports and Fitness

Study Course Description

Course Description Statuss:Approved

Course Description Version:3.00

Study Course Accepted:26.08.2024 15:29:38

Study Course Information
Course Code:		SUUK_263		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Sports Science		Target Audience:		Sports Trainer
Study Course Supervisor
Course Supervisor:		Māra Kampara
Study Course Implementer
Structural Unit:		Department of Health Psychology and Paedagogy
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)		6	Class Length (academic hours)		2	Total Contact Hours of Classes		12
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		10	Lecture Length (academic hours)		1	Total Contact Hours of Lectures		10
Classes (count)		6	Class Length (academic hours)		1	Total Contact Hours of Classes		6
Total Contact Hours								16
Study course description
Preliminary Knowledge:
Basics of physiology and biochemistry.
Objective:
To acquaint students with scientifically based knowledge in the field of nutrition science related to health-promoting physical activity and sports.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the course. Diet in the healthy lifestyle. Nutrition guidelines			Lectures		1.00	auditorium
2	Enerģija			Lectures		1.00	auditorium
3	Carbohydrates			Lectures		1.00	auditorium
4	Proteins			Lectures		1.00	auditorium
5	Fats			Lectures		1.00	auditorium
6	Information on food labels. Analysis of the chosen food			Classes		2.00	auditorium
7	Vitamins			Lectures		1.00	auditorium
8	Minerals			Lectures		1.00	auditorium
9	Water			Lectures		1.00	auditorium
10	Nutrition for physicalyl active people			Lectures		1.00	auditorium
11	Dietary assessment. Food diary analysis			Classes		2.00	auditorium
12	Nutrition during pregnancy and lactation			Lectures		1.00	auditorium
13	Repetition of the acquired study material			Classes		1.00	auditorium
14	Knowledge test			Classes		1.00	auditorium
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the course. Diet in the healthy lifestyle. Nutrition guidelines			Lectures		1.00	auditorium
2	Enerģija			Lectures		1.00	auditorium
3	Carbohydrates			Lectures		1.00	auditorium
4	Proteins			Lectures		1.00	auditorium
5	Fats			Lectures		1.00	auditorium
6	Information on food labels. Analysis of the chosen food			Classes		2.00	auditorium
7	Vitamins			Lectures		1.00	auditorium
8	Minerals			Lectures		1.00	auditorium
9	Water			Lectures		1.00	auditorium
10	Nutrition for physicalyl active people			Lectures		1.00	auditorium
11	Dietary assessment. Food diary analysis			Classes		2.00	auditorium
12	Nutrition during pregnancy and lactation			Lectures		1.00	auditorium
13	Repetition of the acquired study material			Classes		1.00	auditorium
14	Knowledge test			Classes		1.00	auditorium
Assessment
Unaided Work:
Independent study and analysis of specialised literature; practical tasks and presentation.
Assessment Criteria:
Cumulative evalutation: Participation in lectures – 10%, participation in classes, high-quality performance of independent work within the deadlines, demonstration of the acquired knowledge and opinion – 30%; Seminar I (presentation) – 30%; Seminar II (test) – 30%.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		Students are able to demonstrate basic knowledge of the science of nutrition and sports nutrition, as well as an understanding of key concepts and regularities.
Skills:		Students are able to use knowledge to carry out practical tasks, to formulate and analyse information, problems and solutions in the field of nutrition, and to reasonably discuss them.
Competencies:		Students are able to describe and analyse practical problems in the field of nutrition, select the necessary information and use it to solve general problems.
Bibliography
No.	Reference
Required Reading
1	Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. 8. izd.; LU Akadēmiskais apgāds, Rīga, 2021
Additional Reading
1	Bean A. The Complete Guide to Sports Nutrition. 9th ed., Bloomsbury, 2022 (8th ed., 2017)
2	Daries H. Nutrition for Sport and Exercise. Somerset, NJ, USA: John Wiley & Sons, 2012. Ebook Central (ProQuest)
3	Jeukendrup A.E., Gleeson M. Sport Nutrition. 3rd ed. Champaign, IL: Human Kinetics; 2019
4	Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy. 6th ed. Philadelphia, PA, USA: F. A. Davis, 2014. Ebook Central (ProQuest)
5	Rosenbloom C.A., Coleman E.J. Sports Nutrition. A Practice Manual for Professionals. 5th ed. Academy of Nutrition and Dietetics, 2012. EBSCOhost
Other Information Sources
1	Pen: Practice-based Evidence in Nutrition
2	The British Dietetic Association
3	European Food Safety Authority
4	Academy of Nutrition and Dietetics
5	American College of Sports Medicine
6	American Council on Exercise
7	International Journal of Sport Nutrition and Exercise Metabolism
8	Journal of the International Society of Sports Nutrition
9	The Australian Institute of Sport