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Nutrition
Study Course Description
Course Description Statuss:Approved
Course Description Version:1.00
Study Course Accepted:03.07.2024 13:16:02
| Study Course Information | |||||||||
| Course Code: | LSPA_339 | LQF level: | Level 5 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Sports Science | Target Audience: | Pedagogy; Sports Trainer | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Jekaterina Neteča | ||||||||
| 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) | 10 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 20 | ||||
| Classes (count) | 8 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 36 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | State general secondary education. | ||||||||
| 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 | Nutrition of a healthy adult. Nutrition of children and young people. Basic principles of the use of nutritional products by a healthy person. Healthy diet recommendations. Recommended energy and nutrient intakes for the population of Latvia. Food pyramid and healthy eating plate. The belonging of food products to a certain level of the food pyramid/food plate group. The possible deficiency of some nutrients in the diet of the population of Latvia. Health promotion programs. Practical work. | Lectures | 3.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 2 | Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 3 | Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | 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 | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 5 | Sports nutrition. Sport and fitness nutrition goals, guidelines. Nutrients for athletes. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods. Fluid during loads, before and after. Specifics of creating a menu for an athlete in a variety of physical activities. Changing body mass. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 6 | Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | 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 | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 8 | Critical thinking in nutrition studies. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | auditorium | |||||||
| 9 | Presentation of a prepared report 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. Sports 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. Presentation of a prepared report 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 report presentation on a selected topic of nutrition studies (to make practical recommendations for nutrition and nutritional supplements according to the athletic discipline, etc. by interpreting and comparing scientific literature sources written by different authors), for which points are obtained. Those who have passed the study course will have acquired the skills and competences to determine the energy consumption of an athlete and to assess the body mass and composition of an athlete; are able to create and justify menu samples for representatives of different sports; are able to assess the need for the use of nutritional supplements and, if necessary, to choose an appropriate supplement, has an insight into the peculiarities of nutrition of children, adolescents and women in sport. Listening to the study course will give students the knowledge, understanding and skills to professionally supervise their students’ nutrition and recommend the necessary corrections. After the study course, students: will know the peculiarities of nutrition in different sports; will able to find and use information to solve problems related to the nutrition of athletes; will be able to assess nutrition and eating habits, recommend nutrition and additional nutrition appropriate to the individual peculiarities and sport of an athlete. 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%). If a student has received a successful final assessment, but wishes to receive a higher assessment, he/she may, within two weeks after the end of the study course, take a final examination for the entire study course. If a student has not done so within two weeks after the end of the study course, then he/she may take the final examination twice during the semester only with the permission issued by the LASE Study Department. The assessment of the last repeated test remains valid. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1. About the history, development and latest achievements of nutritional science, knowledge about energy and basic metabolism, nutrients, their characteristics. 2. Understands 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 sport 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. 3rd edition. Boca Raton: CRC Press, Taylor & F209rancis Group, c2014.xxi, 1113p. | ||||||||
| 4 | 4. Mahan, L., K., Escott-Stump, S., & Raymond, J., L. (2012). Krause’s food & the nutrition care process/ [edited by] 13th edition. St.Louis, Mo.: Elsevier/ Saunders, c2012.xix. 1227 | ||||||||
| 5 | 5. Gandy, J., Madden, A., Holdsworth, M. (2012). Oxford handbook of nutrition and dietetics. 2nd edition. 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 number: 9781118792445 | ||||||||
| 3 | 8. Clark, N. (2014). Sports Nutrition. Guidebook, 5th edition. 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, 385 p. | ||||||||
| Other Information Sources | |||||||||
| 1 | PEN | ||||||||
| 2 | LDUSA | ||||||||
| 3 | obesity | ||||||||
| 4 | ESPEN | ||||||||
| 5 | Brīvpieejas e-resursi RSU | ||||||||
| 6 | VM | ||||||||
| 7 | Slimību profilakses un kontroles centrs | ||||||||
| 8 | American College of Sports Medicine | ||||||||
| 9 | American Council on Exercise | ||||||||
| 10 | International Journal of Sport Nutrition and Exercise Metabolism | ||||||||
| 11 | Journal of the International Society of Sports Nutrition | ||||||||
| 12 | The Australian Institute of Sport | ||||||||
