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Basics of Nutrition Education
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:16.04.2024 13:58:53
| Study Course Information | |||||||||
| Course Code: | SUUK_299 | LQF level: | Level 6 | ||||||
| Credit Points: | 6.00 | ECTS: | 9.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Rehabilitation; Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Māra Kampara | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Sports and Nutrition | ||||||||
| 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) | 15 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 30 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 54 | ||||||||
| Full-Time - Semester No.2 | |||||||||
| Lectures (count) | 13 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 26 | ||||
| Classes (count) | 7 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 28 | ||||
| Total Contact Hours | 54 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 15 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 30 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 54 | ||||||||
| Part-Time - Semester No.2 | |||||||||
| Lectures (count) | 13 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 26 | ||||
| Classes (count) | 7 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 28 | ||||
| Total Contact Hours | 54 | ||||||||
| 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 "The basics of nutrition education". Healthy lifestyle. Nutrition guidelines. Nutrition product groups. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | auditorium | |||||||
| 2 | Nutrition information resources. Reliable information. | Lectures | 0.50 | auditorium | |||||
| Classes | 1.00 | computer room | |||||||
| 3 | Energy. Calculation of the amount of energy required by an individual. | Lectures | 1.00 | auditorium | |||||
| 4 | Carbohydrates. Sweeteners. Ballast. | Lectures | 1.50 | auditorium | |||||
| 5 | Proteins. | Lectures | 1.00 | auditorium | |||||
| 6 | Fats. | Lectures | 1.50 | auditorium | |||||
| 7 | Water. Electrolytes. | Lectures | 1.00 | auditorium | |||||
| 8 | Nutrition claims on foods. Analysis of labelling. | Lectures | 0.50 | auditorium | |||||
| Classes | 1.00 | computer room | |||||||
| 9 | Nutrition evaluation. Nutrition diary. | Classes | 1.00 | auditorium | |||||
| 10 | Vitamins. | Lectures | 2.00 | auditorium | |||||
| 11 | Minerals. | Lectures | 1.50 | auditorium | |||||
| 12 | Nutrition knowledge repetition and test. | Classes | 2.00 | auditorium | |||||
| 13 | Principles of nutrition of physically active people. | Lectures | 1.50 | auditorium | |||||
| 14 | Current nutrition information. | Lectures | 1.00 | auditorium | |||||
| 15 | Genetically modified organisms, genetically modified food. | Lectures | 1.00 | auditorium | |||||
| 16 | Nutrition for older adults. | Lectures | 2.00 | auditorium | |||||
| 17 | A paper on a topical/interesting topic of nutrition. | Classes | 2.00 | auditorium | |||||
| 18 | Vegetarianism. Veganism. Rawism. | Lectures | 1.00 | auditorium | |||||
| 19 | Basic principles of menu design and healthy food preparation. Nutrition in disease prevention. | Lectures | 1.00 | auditorium | |||||
| 20 | Organization of catering services and basic principles of complex menu planning in educational institutions. | Lectures | 1.00 | auditorium | |||||
| 21 | “Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products. | Lectures | 1.00 | auditorium | |||||
| 22 | Medical nutrition in case of various diseases Dietary foods. Allergens in food products and their control. Providing information to consumers. | Lectures | 1.00 | auditorium | |||||
| 23 | Classification of the diets in Latvia’s hospitals. Technical specification. Basic principles of the preparation of the basic medical menu. Basic principles of calculating the nutritional value of the patient's menu. | Lectures | 0.50 | computer room | |||||
| 24 | Practical work – planning the patient's menu. | Classes | 1.00 | computer room | |||||
| 25 | Food preparation technology. Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting. | Classes | 1.00 | other | |||||
| 26 | Organizational structure of the catering company. Organization of catering services in the hospital. Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions. | Classes | 1.00 | auditorium | |||||
| 27 | Presentations of students' independent works. | Classes | 1.00 | auditorium | |||||
| 28 | Cuisine of different nations. | Lectures | 0.50 | auditorium | |||||
| 29 | Caries. Bottle caries. Tooth erosions. | Lectures | 1.00 | auditorium | |||||
| 30 | Manifestations of systemic diseases in the oral cavity. | Lectures | 1.00 | auditorium | |||||
| 31 | Nutrition for children: - in the first year of life, - at the age of 1-7 years, - at school age. | Lectures | 3.00 | auditorium | |||||
| 32 | Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age. | Classes | 1.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction to the course "The basics of nutrition education". Healthy lifestyle. Nutrition guidelines. Nutrition product groups. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | auditorium | |||||||
| 2 | Nutrition information resources. Reliable information. | Lectures | 0.50 | auditorium | |||||
| Classes | 1.00 | computer room | |||||||
| 3 | Energy. Calculation of the amount of energy required by an individual. | Lectures | 1.00 | auditorium | |||||
| 4 | Carbohydrates. Sweeteners. Ballast. | Lectures | 1.50 | auditorium | |||||
| 5 | Proteins. | Lectures | 1.00 | auditorium | |||||
| 6 | Fats. | Lectures | 1.50 | auditorium | |||||
| 7 | Water. Electrolytes. | Lectures | 1.00 | auditorium | |||||
| 8 | Nutrition claims on foods. Analysis of labelling. | Lectures | 0.50 | auditorium | |||||
| Classes | 1.00 | computer room | |||||||
| 9 | Nutrition evaluation. Nutrition diary. | Classes | 1.00 | auditorium | |||||
| 10 | Vitamins. | Lectures | 2.00 | auditorium | |||||
| 11 | Minerals. | Lectures | 1.50 | auditorium | |||||
| 12 | Nutrition knowledge repetition and test. | Classes | 2.00 | auditorium | |||||
| 13 | Principles of nutrition of physically active people. | Lectures | 1.50 | auditorium | |||||
| 14 | Current nutrition information. | Lectures | 1.00 | auditorium | |||||
| 15 | Genetically modified organisms, genetically modified food. | Lectures | 1.00 | auditorium | |||||
| 16 | Nutrition for older adults. | Lectures | 2.00 | auditorium | |||||
| 17 | A paper on a topical/interesting topic of nutrition. | Classes | 2.00 | auditorium | |||||
| 18 | Vegetarianism. Veganism. Rawism. | Lectures | 1.00 | auditorium | |||||
| 19 | Basic principles of menu design and healthy food preparation. Nutrition in disease prevention. | Lectures | 1.00 | auditorium | |||||
| 20 | Organization of catering services and basic principles of complex menu planning in educational institutions. | Lectures | 1.00 | auditorium | |||||
| 21 | “Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products. | Lectures | 1.00 | auditorium | |||||
| 22 | Medical nutrition in case of various diseases Dietary foods. Allergens in food products and their control. Providing information to consumers. | Lectures | 1.00 | auditorium | |||||
| 23 | Classification of the diets in Latvia’s hospitals. Technical specification. Basic principles of the preparation of the basic medical menu. Basic principles of calculating the nutritional value of the patient's menu. | Lectures | 0.50 | computer room | |||||
| 24 | Practical work – planning the patient's menu. | Classes | 1.00 | computer room | |||||
| 25 | Food preparation technology. Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting. | Classes | 1.00 | other | |||||
| 26 | Organizational structure of the catering company. Organization of catering services in the hospital. Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions. | Classes | 1.00 | auditorium | |||||
| 27 | Presentations of students' independent works. | Classes | 1.00 | auditorium | |||||
| 28 | Cuisine of different nations. | Lectures | 0.50 | auditorium | |||||
| 29 | Caries. Bottle caries. Tooth erosions. | Lectures | 1.00 | auditorium | |||||
| 30 | Manifestations of systemic diseases in the oral cavity. | Lectures | 1.00 | auditorium | |||||
| 31 | Nutrition for children: - in the first year of life, - at the age of 1-7 years, - at school age. | Lectures | 3.00 | auditorium | |||||
| 32 | Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Independent study and analysis of scientific literature; practical tasks and presentation. 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: | Food diary - 15%. Knowledge test on dietary recommendations and nutrients – 15%. Paper – 15%. Presentation of menus and technological maps – 15%. Knowledge test on children's nutrition issues - 15%. Participation in seminars, timely and high-quality performance of independent work, demonstration of acquired knowledge and own opinion - 15%. Attendance of lectures/classes – 10%. The exam score includes all of the above items. | ||||||||
| 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 the profession of a nutritionist, as well as 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. LU Akadēmiskais apgāds, Rīga, 2021. | ||||||||
| 2 | Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem 2012.gada 13.marta MK noteikumi Nr.172 | ||||||||
| 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, 2012 | ||||||||
| 3 | Caballero B. (ed.) Encyclopedia of Human Nutrition, 4th ed., Elsevier, 2023 | ||||||||
| 4 | Thomas B. and Bishop J., eds. Manual of Dietetic Practice. 6th ed. Somerset, NJ, USA: John Wiley & Sons, 2019. | ||||||||
| 5 | Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed.. Philadelphia, PA, USA: F. A. Davis, 2014 | ||||||||
| 6 | Souci S.W., Fachmann W., Kraut H. Food Composition and Nutrition Tables, 7th ed., MedPharm Scientific Publishers, 2008 | ||||||||
| 7 | Gandy, J.(ed.), Manual of Dietetic Practice, 6th ed.,Wiley, 2019. | ||||||||
| 8 | Jeukendrup A., Gleeson M. Sport Nutrition, 3rd ed. Human Kinetics, 2019 | ||||||||
| 9 | Goday P.S., Walia C. (eds.) Pediatric Nutrition for Dietitians, 1th ed. CRC Press, 2022 | ||||||||
| 10 | Shaw V. (ed.) Clinical Paediatric Dietetics, 5th ed. Wiley, 2020 | ||||||||
| 11 | Kozule V. Uzturs 1.,2.,3.,4. daļas (1999 - 2002) Mācību palīglīdzeklis LLU | ||||||||
| Other Information Sources | |||||||||
| 1 | http://www.pennutrition.com/index.aspx | ||||||||
| 2 | https://www.bda.uk.com/ | ||||||||
| 3 | https://www.efsa.europa.eu/ | ||||||||
| 4 | http://www.eatrightpro.org/ | ||||||||
| 5 | https://www.who.int/ | ||||||||
| 6 | https://www.espghan.org/ | ||||||||
