.
Obesity and its Treatment
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:26.08.2024 15:51:24
| Study Course Information | |||||||||
| Course Code: | SUUK_174 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine | Target Audience: | Public Health; Medical Services; Social Welfare and Social Work; Rehabilitation | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigoriņu Street, suuk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 2 | Lecture Length (academic hours) | 4 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 24 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 2 | Lecture Length (academic hours) | 4 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal physiology, biochemistry. | ||||||||
| Objective: | Students gain in-depth understanding and knowledge of obesity and it`s treatment. The importance of the course is determined by the rapid increase in obesity in Latvia in recent years. One of the main goals of the course is to provide knowledge on the etiology of obesity, the classification of obesity, metabolic syndrome, the effects of obesity on health and survival. Particular emphasis is placed on the very significant obesity of children and adolescents in Latvia today. Obesity treatment methods (nutrition therapy, alternative diets, medical and surgical treatment) as well as recommendations of the Latvian Association of Dietetic Doctors for the treatment of obesity are presented. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Obesity, its etiology and epidemiology, health risks associated with it. | Lectures | 1.00 | auditorium | |||||
| 2 | Treatment of obesity. Comparison of weight loss diets based on evidence. Drug and surgical therapy of obesity. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 3 | Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight. | Lectures | 0.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Obesity, its etiology and epidemiology, health risks associated with it. | Lectures | 1.00 | auditorium | |||||
| 2 | Treatment of obesity. Comparison of weight loss diets based on evidence. Drug and surgical therapy of obesity. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 3 | Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight. | Lectures | 0.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| Assessment | |||||||||
| Unaided Work: | Organization of independent work: Individual work – analysis of own menu and analysis of overweight / obese persons. Objectives of the course: 1) To give knowledge about the treatment of obesity disease from the perspective of a practicing diet physician, 2) To understand weight loss diets both historically and modernly, 3) To evaluate and criticize the most popular diets, highlighting evidence-based medicine meaning. | ||||||||
| Assessment Criteria: | Lectures, seminars and tests are planned during the semester. To earn credit, you must attend 4 workshops and a final test, where students present the results of an experiment that has included body weight adjustments. The final mark of the study course consists of participation in seminars, test results (60%) and test presentation result (40%). | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | During the course students will be able to formulate and explain the risk factors of obesity, to give examples where the development of diseases is obesity and overweight. Make clear presentations about weight loss diets. • assess nutrition as a risk or health determinant; • interpret the importance of the necessary energy, nutrient combination and physical activity in the development and reduction of overweight and obesity. It will also provide an understanding of the importance of energy, nutrient combinations and physical activity in the development and reduction of overweight and obesity. The mechanisms underlying the metabolic syndrome will also be understood and explained. | ||||||||
| Skills: | As part of the course, students develop a menu that takes into account healthy eating recommendations for the healthy individual and overweight individual, taking into account age, gender, and physical activity coefficient. Students will also gain a solid knowledge of healthy eating and its application to a healthy and sick individual. | ||||||||
| Competencies: | Students will be familiar with the composition of foods and their energetic value, the recommended range of products for weight loss diets, will understand how to give a low-calorie diet to patients with various comorbidities, will be able to evaluate body fat detection methods. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Katz, David L. Nutrition in clinical practice: a comprehensive, evidence-based manual for the practitioner. / David L. Katz (ed). Prevention Research Center, Yale University School of Public Health, Griffin Hospital. 2015 | ||||||||
| 2 | Handbook of nutrition and food. / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. Boca Raton: CRC Press, Taylor & Francis Group, 2014. xxi, 1113 p. | ||||||||
| 3 | Medical nutrition and disease: a case-based approach. / edited by Lisa Hark, Darwin Deen; Gail Morrison. 5th edition. 1411 xiv, 584 p. 2014 | ||||||||
| 4 | Clinical nutrition. / edited by Marinos Elia, et.al. 2nd ed. Chichester, West Sussex: Wiley-Blackwell, 2013. xiv, 526 p. Nutrition Society textbook. | ||||||||
| 5 | Krause's food & the nutrition care process. / edited by L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012. xix, 1227 p. (akceptējams izdevums) | ||||||||
| 6 | Zariņš, Z., Neimane, L., Bodnieks, E. Uztura mācība. / redaktore Anna Šmite. Rīga, 2021 | ||||||||
| 7 | Oxford handbook of nutrition and dietetics. / edited by Joan Gandy, Angela Madden, Michelle Holdsworth. 2nd ed. New York: Oxford University Press, USA, 2012 xxi, 818 p. Oxford handbooks (akceptējams izdevums) | ||||||||
| 8 | Using price policies to promote healthier diets. / World Health Organization. Regional Office for Europe. Copenhagen: WHO Regional Office for Europe, 2015. vi, 42 p. | ||||||||
| 9 | Physical Activity, Fitness, Nutrition and Obesity. During Growth Bentham Science Publishers, 2015 | ||||||||
| 10 | Stewart, L., Thompson, J. Early Years Nutrition and Healthy Weight. John Wiley & Sons, Incorporated, 2015. ISBN: 9781118792445 | ||||||||
| 11 | Nutrition and Diet Research: Appetite and Weight Loss (Nutrition and Diet Research Progress). Shartava, Tsisana. Nova Science Publishers, Inc. 2011 ISBN: 9781612091310. (akceptējams izdevums) | ||||||||
| 12 | Israeli, S., Merrick, J. Food, Nutrition and Eating Behavior. New York: Nova Science Publishers, 2014. | ||||||||
| Additional Reading | |||||||||
| 1 | Lejnieks, Aivars. Viss par sāli: pārmēra sāls lietošanas kaitējumi veselībai. Rīga: Latvijas Hipertensijas biedrība, 2011. 33 lpp. | ||||||||
| 2 | Advancing dietetics and clinical nutrition. / edited by Anne Payne, Helen Barker. New York: Churchill Livingstone/Elsevier, 2010. xiii, 382 p. | ||||||||
| 3 | Sirds un virtuve. / Andreja Ērgļa un Ivetas Mintāles redakcijā. Rīga: Latvijas Inovatīvās medicīnas fonds, 2010. 141 lpp. | ||||||||
| 4 | The challenge of obesity in the WHO European Region and the strategies for response. Проблема ожирения в Европейском регионе ВОЗ и стратегии ее решения / Всемирная организация здравоохранения. Европейское региональное бюро; под редакцией: Francesco Branca, Haik Nikogosian и Tim Lobstein. Копенгаген : Европейское региональное бюро ВОЗ, 2009. xiii, 392 lpp. | ||||||||
| Other Information Sources | |||||||||
| 1 | www.vm.gov.lv | ||||||||
| 2 | http://www.who.int/en/ | ||||||||
| 3 | www.ldusa.lv | ||||||||
| 4 | http://www.ldusa.lv/ | ||||||||
| 5 | http://www.obesity.org/obesity/resources/facts-about-obesit… | ||||||||
| 6 | http://www.espen.org/ | ||||||||
| 7 | http://www.rsu.lv/biblioteka/resursi/brivpieejas-e-resursi/… | ||||||||
| 8 | http://www.pennutrition.com.db.rsu.lv/Home.aspx | ||||||||
