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Healthy Food Preparation
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:26.08.2024 15:55:26
| Study Course Information | |||||||||
| Course Code: | SUUK_275 | LQF level: | All Levels | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Liene Sondore | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| 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) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 8 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal and pathological physiology and biochemistry. | ||||||||
| Objective: | To promote the knowledge acquisition about food preparation technology, product selection, product composition, product processing. To acquire the basic knowledge of healthy food cooking, seasonal and balanced menu creation. To learn creation of new recipes, searching information about necessary recipes for a particular food group, to cook healthy food. To understand the physical/ chemical processes in food storage, processing and product preparation time, minimising the loss of nutrients. Practical lessons are aimed to learn the basic principles of healthy cooking. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. Cooking technology. | Lectures | 1.00 | auditorium | |||||
| 2 | Technological processes of cooking, their characteristics, terms, concepts. | Lectures | 1.00 | auditorium | |||||
| 3 | Preparation of a balanced menu according to the legislation of the Republic of Latvia. | Lectures | 1.00 | auditorium | |||||
| 4 | Technological process of meat/ fish dishes. | Lectures | 1.00 | auditorium | |||||
| 5 | Vegetable and vegetarian dishes. Technological process of cooking vegetarian and vegetable dishes. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | METC | |||||||
| 6 | Technological process of grains. Technological process of egg/ milk dishes. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | METC | |||||||
| 7 | Technological process of medical nutrition preparation. Basic principles of nutrition preparation for various diseases. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | METC | |||||||
| 8 | Children nutrition. Basic principles of food preparation for children, young people. Cooking for seniors. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | METC | |||||||
| 9 | Grain products for daily food – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 10 | Meat/ fish dishes for daily meals – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 11 | Children's menu preparation, cooking technology. | Classes | 1.00 | METC | |||||
| 12 | Preparation of medical nutrition. | Classes | 1.00 | METC | |||||
| Assessment | |||||||||
| Unaided Work: | Healthy recipe search in media; recipes website analysis, presentations; homework – food technology; different diet recipes' analysis. | ||||||||
| Assessment Criteria: | Written exam with which students' acquired knowledge is assessed. 50% exam, 20% attendance and 30% independent work. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Upon successful acquisition of the study course, the students will be able to: • evaluate food group selecton for the particular menu; • assess the applicability of a specific product and preparation technology; • as quickly as possible replace the existing formulations with new, healthier ones, offering patients, caterers, modern solution in the preparation of meals; • create a menu on a basis of modern, licensed programmes in menu formation. | ||||||||
| Skills: | Upon successful completion of the course, students will understand the role of healthy cooking, will be able to suggest healthier meals for different age groups and patients. Students also will understand how to change the way of preparation in food companies, by choosing healthier cooking methods of the dishes and be able to justify their choices. | ||||||||
| Competencies: | Upon completion of the study course students will be able to independently evaluate patients', catering businesses' food preparation technologies, menus, will be able, if necessary, to independently make changes in the menus. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | L. Kathleen Mahan, Janice L Raymond. Krause and Mahan's Food and the Nutrition Care Process. 16th edition, 2022 | ||||||||
| 2 | https://www-pennutrition-com.db.rsu.lv/international_guidel… | ||||||||
| 3 | Krause, Mahan, & Mahan, L. Kathleen. Krause and Mahan's Food and the Nutrition Care Process / [edited by] Janice L. Raymond, Kelly Morrow. 16th ed. 2023 | ||||||||
| Additional Reading | |||||||||
| 1 | https://www.unlockfood.ca/en/menuplanner.aspx | ||||||||
