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Dietary Strategies of Social Groups
Study Course Description
Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:26.08.2024 15:55:49
| Study Course Information | |||||||||
| Course Code: | SUUK_294 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medical Services; Rehabilitation | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Māra Kampara | ||||||||
| 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) | 5 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 32 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 5 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | In anatomy, physiology, biology, biochemistry, food chemistry, public health, fundamentals of nutrition, English level B2. Participation in the course - competition according to the department's rules. | ||||||||
| Objective: | 1. To provide cross-cultural, international and inter-professional learning and collaboration experiences. 2. To improve nutrition-specific and also foreign language, critical thinking, teamwork, information technology knowledge and skills. 3. To create an international cooperation network in the field of nutrition. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. | Lectures | 2.00 | auditorium | |||||
| 2 | Social group N1 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 3 | Social group N2 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 4 | Social group N3 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 5 | Creating effective teams. | Lectures | 1.00 | auditorium | |||||
| 6 | Creating interdisciplinary and international teams and discussions on the selection of the project topic. | Classes | 1.00 | auditorium | |||||
| 7 | Presentation of project idea/target group choice. | Classes | 1.00 | auditorium | |||||
| 8 | Project idea /target group choice clarification and analysis of scientific literature. | Classes | 1.00 | auditorium | |||||
| 9 | Summarizing accomplishments and discussion on the further independent tasks. | Classes | 1.00 | auditorium | |||||
| 10 | Presentation of the final work of the project. | Classes | 1.00 | other | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. | Lectures | 2.00 | auditorium | |||||
| 2 | Social group N1 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 3 | Social group N2 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 4 | Social group N3 and its health-related aspects. | Lectures | 1.00 | auditorium | |||||
| 5 | Creating effective teams. | Lectures | 1.00 | auditorium | |||||
| 6 | Creating interdisciplinary and international teams and discussions on the selection of the project topic. | Classes | 1.00 | auditorium | |||||
| 7 | Presentation of project idea/target group choice. | Classes | 1.00 | auditorium | |||||
| 8 | Project idea /target group choice clarification and analysis of scientific literature. | Classes | 1.00 | auditorium | |||||
| 9 | Summarizing accomplishments and discussion on the further independent tasks. | Classes | 1.00 | auditorium | |||||
| 10 | Presentation of the final work of the project. | Classes | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent study and analysis of scientific literature, cooperation with teammates in the preparation of a joint final work. In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal. | ||||||||
| Assessment Criteria: | Participation in presence and remote teamwork, regular progress in the creation of the final work and the quality of its presentation and presenting. | ||||||||
| Final Examination (Full-Time): | Test | ||||||||
| Final Examination (Part-Time): | Test | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students will be familiar with the nutritional needs of the selected social group and nutrition-related issues in the context of the health care system and policy. | ||||||||
| Skills: | Students will be able to identify nutrition-related problems, find solutions and collaborate in an international and interdisciplinary team. | ||||||||
| Competencies: | Students will be able to independently obtain, critically evaluate and use information when solving problems in the field of nutrition. International cooperation experience will be gained. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | World Health Organization | ||||||||
| 2 | Slimību profilakses un kontroles centrs | ||||||||
| 3 | Webster-Gandy, J., Madden, A., & Holdsworth, M. (Eds.). (2020). Oxford handbook of nutrition and dietetics (3rd ed.). Oxford University Press. https://doi.org/10.1093/med/9780198800132.001.0001 | ||||||||
| Additional Reading | |||||||||
| 1 | Hogeling, L., Lammers, C., Vaandrager, L., & Koelen, M. (2022). What works for vulnerable families? Interpretations of effective health promotion. Health Promotion International, 37(1), daab108 | ||||||||
| 2 | Devine, A., & Lawliss, T., (Eds). Nutrition and vulnerable groups. (2019). MDPI - Multidisciplinary Digital Publishing Institute. | ||||||||
