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Nutrition
Study Course Description
Course Description Statuss:Approved
Course Description Version:1.00
Study Course Accepted:18.06.2024 11:01:19
| Study Course Information | |||||||||
| Course Code: | LSPA_209 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.67 | ECTS: | 4.00 | ||||||
| Branch of Science: | Sports Science | Target Audience: | Pedagogy; Sports Trainer | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Aleksandra Ķeizāne | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Latvian Academy of Sport Education (LASE) | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | LSPA, Brīvības gatve 333, Riga, LV-1006 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 7 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 14 | ||||
| Classes (count) | 3 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 6 | ||||
| Total Contact Hours | 20 | ||||||||
| Full-Time - Semester No.2 | |||||||||
| Lectures (count) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 2 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 4 | ||||
| Total Contact Hours | 20 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 7 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 14 | ||||
| Classes (count) | 3 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 6 | ||||
| Total Contact Hours | 20 | ||||||||
| Part-Time - Semester No.2 | |||||||||
| Lectures (count) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 2 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 4 | ||||
| Total Contact Hours | 20 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Study courses mastered: Educational Psychology for Teachers, Teacher’s Professional Skills, Social-Emotional Learning, Legal Aspects of Pedagogical Process, Theory of Sport, Innovative Information Communication Technologies and Methods in Sport Pedagogy, General and Physical Activity Biochemistry, General and Age-Specific Physiology, Physiology of Physical Activities, Human Anatomy and Dynamic Anatomy, Environmental Health, Health Promoting Physical Activities, Foundations and Methodology of Basketball, Foundations and Methodology of Volleyball, Foundations and Methodology of Football, Foundations and Methodology of Floorball, Foundations and Methodology of Handball, Foundations and Methodology of Track and Field Exercises, Foundations and Methodology of Swimming, Outdoor and Adventure Activities I, II, III, Foundations and Methodology of Gymnastics, Rhythmics and Rhythmic Combinations, History of Sport, Philosophy of Sport, Sport Medicine, Professional Communication and Terminology I (English, German, Russian), Professional Communication and Terminology II (English, German, Russian), Teacher’s Placement I, II. | ||||||||
| Objective: | To systematise and classify expanded and evidence-based knowledge in nutrition studies, taking into account the latest and most up-to-date research in nutrition studies. To understand a person’s dietary options in different physiological conditions, different ages and physical loads. To provide knowledge about nutrition in disease prevention. To be able to assess the necessary nutrition transformation over time, recommended nutritional norms in different age groups in Latvia and the world. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia. Health promotion programmes. Practical work. | Lectures | 2.00 | auditorium | |||||
| Classes | 1.00 | auditorium | |||||||
| 2 | Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients. | Lectures | 2.00 | auditorium | |||||
| 3 | Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 4 | Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof. Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages | Lectures | 2.00 | auditorium | |||||
| 5 | Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines. Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods. Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass. | Lectures | 2.00 | auditorium | |||||
| 6 | Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting. | Lectures | 2.00 | auditorium | |||||
| 7 | Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it. | Lectures | 2.00 | auditorium | |||||
| 8 | Critical thinking in nutrition studies. | Lectures | 2.00 | auditorium | |||||
| 9 | Prepared presentation on a chosen topic of nutritional studies. | Classes | 2.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia. Health promotion programmes. Practical work. | Lectures | 2.00 | auditorium | |||||
| Classes | 1.00 | auditorium | |||||||
| 2 | Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients. | Lectures | 2.00 | auditorium | |||||
| 3 | Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 4 | Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof. Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages | Lectures | 2.00 | auditorium | |||||
| 5 | Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines. Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods. Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass. | Lectures | 2.00 | auditorium | |||||
| 6 | Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting. | Lectures | 2.00 | auditorium | |||||
| 7 | Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it. | Lectures | 2.00 | auditorium | |||||
| 8 | Critical thinking in nutrition studies. | Lectures | 2.00 | auditorium | |||||
| 9 | Prepared presentation on a chosen topic of nutritional studies. | Classes | 2.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Preparation for seminars on topics: 1. Nutrition of children, young people and healthy adults. 2. Biologically active substances in nutrition. 3. Dietary fibres. Gut bacteria. 4. Characteristics of products and their composition. 5. Nutrition, its peculiarities in various physical activities and ages. 6. Description of eating disorders. 7. Nutrition in disease prevention. 8. Critical thinking in nutrition studies. Practical works: 1. Assessment of nutrition, food diary analysis. 2. To make a menu based on healthy nutrition recommendations for a healthy child, young person in physical activities. 3. Prepared presentation on a chosen topic of nutritional studies. | ||||||||
| Assessment Criteria: | Knowledge, skills and competences of students are assessed in test works on eight blocks of topics and two laboratory works for which points are obtained. After preparing a presentation on a selected topic of nutrition studies (to make practical recommendations for nutrition and nutritional supplements according to physical activity by interpreting and comparing scientific literature sources written by different authors), for which points are obtained. Summative assessment of knowledge and competences in test works. All nine written test works must be passed. If a student is absent or does not pass a test work, the test work must be retaken and passed. For a student to be able to write the examination and get a passing final assessment, he/she must have successfully written all nine of the intended test works. The final assessment of the study course is determined by the average assessment of the test work during the semester (65%), presentation (15%) and answers during the examination (20%). | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1. History, development and latest achievements of nutrition science. Energy and basic metabolism, nutrients, their characteristics. 2. Deficit states of different nutrients and the possibility of eliminating them. | ||||||||
| Skills: | 3. To make a menu based on healthy nutrition recommendations for a healthy individual. 4. To make a menu for different physical activity loads. 5. To balance a menu with energy consumed in daily activities. | ||||||||
| Competencies: | 6. To formulate and analyse information, problems and solutions in the field of nutrition, and discuss in a reasoned manner. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | 1. Zariņš Z., Neimane, L., & Bodnieks, E. (2018). Uztura mācība Rīga : LU Aka. | ||||||||
| 2 | 2. Rubana, I., M. (2009). Uzturs fiziskā slodzē. Rīga: Raka, 204lpp. | ||||||||
| 3 | 3. Berdanier, D., C., Dwyer, J., H., & Heber, D. (2013). Handbook of nutrition and food.Third edition. Boca Raton: CRC Press, Taylor & F209rancis Group, c2014.xxi, 1113p. ISBN 9781466505711 | ||||||||
| 4 | 4. Mahan, L., K., Escott-Stump, S., & Raymond, J., L. (2012). Krause’s food & the nutrition care process/ [edited by] 13th ed. St.Louis, Mo.: Elsevier/ Saunders, c2012.xix. 1227 p.ISBN 9781437722338 (hbk.). | ||||||||
| 5 | 5. Gandy, J., Madden, A., Holdsworth, M. (2012). Oxford handbook of nutrition and dietetics. 2nd ed. Oxford; New York: Oxford University Press, USA, 2012.xxi, 818 p. Oxford handbooks. Oxford medical press. | ||||||||
| Additional Reading | |||||||||
| 1 | 6. Using price policies to promote healthier diets. World Health Organization. Regional Office for Europe. Copenhagen: WHO Regional Office for Europe, ©2015. 42 p. | ||||||||
| 2 | 7. Stewart, W., Thompson, L., Wiley, J., & Sons, W. (2015). Early Years Nutrition and Healthy, ISBN: ISBN number: 9781118792445 | ||||||||
| 3 | 8. Clark, N. (2014). Sports Nutrition. Guidebook, 5th ed. Human Kinetics. | ||||||||
| 4 | 9. Lenham-New, S., Shirreffs, S., & Stear, S., Nutrition Society Textbook : Sport and Exercise Nutrition. Wiley-Blackwell. | ||||||||
| 5 | 10. Maughan, R., J. (2013). Encyclopaedia of Sports Medicine : IOC Medical Commission Publication, Sports Nutrition; John Wiley & Sons. | ||||||||
| 6 | 11. Rosenbloom, C., A., & Coleman, E., J. (2012). Sports Nutrition. A Practice Manual for Professionals, 5th ed. Academy of Nutrition and Dietetics, Energy- yielding macronutrients and energy metabolism in sports nutrition/ eds. J.A Driskell, I.Wolinsky. CRC Press, Boca Raton, 1999. pp. 211-236. | ||||||||
| 7 | 12. Bean, A. (2003). The complete guide to sports nutrition. London: A & C Black, (6th edition), 195p. | ||||||||
| 8 | 13. Litt, A. (2004). Fuel for young athletes. Essential foods and fluids for future champions. Human kinetics, 188p. | ||||||||
| 9 | 14. Eberle, G., S. (2000). Endurance sports nutrition. Human Kinetics, 288p. | ||||||||
| 10 | 15. Benardot, D. (2012). Advanced sports nutrition. Human Kinetics, 410p. | ||||||||
| 11 | 16. Fitzerald, M. (2009). Racing weight. Boulder, Colorado, 287p. | ||||||||
| 12 | 17. Williams, M., H. (1983). Ergogenic aids in sport. Champaign IL: Human Kinetics | ||||||||
| Other Information Sources | |||||||||
| 1 | pennutrition | ||||||||
| 2 | The Obesity Society | ||||||||
| 3 | ESPEN | ||||||||
| 4 | Brīvpieejas e-resursi | ||||||||
| 5 | Latvijas Veselības Ministrija | ||||||||
| 6 | Slimību profilakses un kontroles centrs | ||||||||
| 7 | American College of Sports Medicine | ||||||||
| 8 | American Council on Exercise | ||||||||
| 9 | International Journal of Sport Nutrition and Exercise Metabolism | ||||||||
| 10 | Journal of the International Society of Sports Nutrition | ||||||||
| 11 | The Australian Institute of Sport | ||||||||
