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Healthy and Sustainable Diet
Study Course Description
Course Description Statuss:Approved
Course Description Version:1.00
Study Course Accepted:17.07.2023 17:08:03
| Study Course Information | |||||||||
| Course Code: | SUUK_295 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Health Care | Target Audience: | Law; Medical Services; Pharmacy; Medicine; Clinical Pharmacy; Social Welfare and Social Work; Communication Science; Political Science; Public Health; Rehabilitation; Life Science; Sports Trainer; Management Science; Medical Technologies; Civil and Military Defense; Person and Property Defence; Sociology; Juridical Science; Midwifery; Social Anthropology; Psychology; Biology; Information and Communication Science; Pedagogy; Business Management; Marketing and Advertising; Dentistry; Nursing Science; Health Management | ||||||
| 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, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 12 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 32 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 12 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, physiology and the basics of internal diseases, the basics of nutrition, English language. | ||||||||
| Objective: | The aim of the course is to acquire basic knowledge about the criteria of a sustainable diet, to develop the ability to critically evaluate diets and food products from the aspect of sustainability, as well as to develop the ability to integrate aspects of sustainability into nutrition-related recommendations, taking into account the state of human health at different stages of life. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Criteria for a sustainable diet (health, ecological, social, economic, and political criteria) | Lectures | 2.00 | other | |||||
| 2 | Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.) | Lectures | 2.00 | other | |||||
| 3 | Types of sustainable food products | Classes | 2.00 | auditorium | |||||
| 4 | Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.) | Classes | 2.00 | auditorium | |||||
| 5 | Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.) | Classes | 2.00 | auditorium | |||||
| 6 | Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.) | Classes | 2.00 | auditorium | |||||
| 7 | Sustainable diet possibilities in Latvian conditions in all seasons | Classes | 4.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Criteria for a sustainable diet (health, ecological, social, economic, and political criteria) | Lectures | 2.00 | other | |||||
| 2 | Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.) | Lectures | 2.00 | other | |||||
| 3 | Types of sustainable food products | Classes | 2.00 | auditorium | |||||
| 4 | Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.) | Classes | 2.00 | auditorium | |||||
| 5 | Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.) | Classes | 2.00 | auditorium | |||||
| 6 | Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.) | Classes | 2.00 | auditorium | |||||
| 7 | Sustainable diet possibilities in Latvian conditions in all seasons | Classes | 4.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | The students' independent work is organized individually and/or in working groups, with the task of preparing a presentation on the possibilities of a sustainable diet in Latvian conditions in all seasons, taking into account the person's state of health and stage of life. 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: | The student's evaluation is made up of an intermediate test: 1) presentation (50%); 2) active participation in seminars (20%) and final exam: 3) written exam (test) (30%) | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | After successful completion of the course, students will be able to: 1. Understand the criteria of a sustainable diet. 2. Understand the impact of a sustainable diet on health. 3. Understand the disadvantages and restrictions of use of a sustainable diet. | ||||||||
| Skills: | Students will be able to: 1. To assess diets according to sustainability criteria. 2. To make a comparison of food products according to sustainability criteria. 3. To create recommendations on sustainable nutrition for Latvian conditions, taking into account a person's state of health and stage of life. | ||||||||
| Competencies: | The student is able to evaluate diets according to sustainability criteria and give recommendations on sustainable nutrition, taking into account the state of human health at different stages of life. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Riccardo Valentini, John L. Sievenpiper, Marta Antonelli, Katarzyna Dembska. “Achieving the Sustainable Development Goals Through Sustainable Food Systems”. 2019, Springer Cham | ||||||||
| 2 | Walter Leal Filho, Anabela Marisa Azul, Luciana Brandli, et.al. “Responsible Consumption and Production”. 2020, Springer Cham | ||||||||
| 3 | Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hag Ali Hassan. “Science and Innovations for Food Systems Transformation”. 2023, Springer Cham | ||||||||
| 4 | Aakriti Grover, Anju Singh, R. B. Singh. “Sustainable Health Through Food, Nutrition, and Lifestyle”. 2023, Springer Singapore | ||||||||
| 5 | Qaisar Mahmood. “Sustainable Plant Nutrition under Contaminated Environments”. 2022, Springer Cham | ||||||||
| 6 | Jessica Fanzo, Claire Davis. “Global Food Systems, Diets, and Nutrition”. 2021, Palgrave Macmillan Cham | ||||||||
| 7 | Luca Serventi. “Sustainable Food Innovation”. 2023, Springer Cham | ||||||||
