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Nutritional Education
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:26.08.2024 15:52:39
| Study Course Information | |||||||||
| Course Code: | SUUK_236 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Public Health | ||||||
| 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, suuk 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) | 6 | Class Length (academic hours) | 4 | 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) | 6 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Biology, anatomy, physiology, chemistry, biochemistry. | ||||||||
| Objective: | 1. To acquaint students with scientifically grounded conclusions in the field of nutrition science. 2. To develop understanding of methods of information acquisition and processing and their analytical evaluation. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction to the course "Nutrition Education". Healthy lifestyle. Dietary guidelines. Energy. | Lectures | 2.00 | auditorium | |||||
| 2 | Carbohydrates. Fibres. Proteins. | Lectures | 2.00 | auditorium | |||||
| 3 | Fats. Questions about energy, carbohydrates and proteins. | Classes | 1.00 | auditorium | |||||
| 4 | Product labelling – salt, sugar, fat, fibre. Analysis of the selected product. Water. | Classes | 1.00 | auditorium | |||||
| 5 | Vitamins and minerals | Classes | 1.00 | E-Studies platform | |||||
| 6 | Reliable information about nutrition. Questions about vitamins and minerals. | Classes | 1.00 | auditorium | |||||
| 7 | Nutrition during pregnancy and lactation. | Classes | 1.00 | auditorium | |||||
| 8 | Repetition of the acquired material. | Classes | 1.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction to the course "Nutrition Education". Healthy lifestyle. Dietary guidelines. Energy. | Lectures | 2.00 | auditorium | |||||
| 2 | Carbohydrates. Fibres. Proteins. | Lectures | 2.00 | auditorium | |||||
| 3 | Fats. Questions about energy, carbohydrates and proteins. | Classes | 1.00 | auditorium | |||||
| 4 | Product labelling – salt, sugar, fat, fibre. Analysis of the selected product. Water. | Classes | 1.00 | auditorium | |||||
| 5 | Vitamins and minerals | Classes | 1.00 | auditorium | |||||
| 6 | Reliable information about nutrition. Questions about vitamins and minerals. | Classes | 1.00 | auditorium | |||||
| 7 | Nutrition during pregnancy and lactation. | Classes | 1.00 | auditorium | |||||
| 8 | Repetition of the acquired material. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Independent study and analysis of scientific literature; practical tasks and presentation. | ||||||||
| Assessment Criteria: | Attendance of lectures/classes – 10%. Participation in seminars, high-quality performance of independent work within the deadlines, demonstration of the acquired knowledge and opinion – 10%. Exam grade – 80%. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students will be able to demonstrate the basic knowledge of the field of nutrition science and an understanding of key concepts and regularities. | ||||||||
| Skills: | Students will be able to formulate and analytically describe information, problems and solutions in the field of nutrition and have a reasoned discussion. | ||||||||
| Competencies: | Students will be able to independently acquire, analyse and use information, to solve and solve problems in the respective field. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. 7. izd.; LU Akadēmiskais apgāds, Rīga, 2018 (2015) | ||||||||
| Additional Reading | |||||||||
| 1 | Mann J., Truswell A.S. Essentials of Human Nutrition, 4th ed. Oxford University Press, 2012 | ||||||||
| 2 | Mahan L. K., Escott – Stump S., Raymond J. L. Krause's Food & the Nutrition Care Process, 14th ed., Elsevier, 2017 | ||||||||
| 3 | Caballero B., Allen L., Prentice A. (ed.) Encyclopedia of Human Nutrition, 3th ed., Elsevier, 2013 | ||||||||
| 4 | Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed. Philadelphia, PA, USA: F. A. Davis, 2014 | ||||||||
| Other Information Sources | |||||||||
| 1 | www.vm.gov.lv | ||||||||
| 2 | http://www.pennutrition.com/index.aspx | ||||||||
| 3 | https://www.bda.uk.com/ | ||||||||
| 4 | https://www.efsa.europa.eu/ | ||||||||
| 5 | http://www.eatrightpro.org/ | ||||||||
