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Food Supplements in Pharmacy

Study Course Description

Course Description Statuss:Approved
Course Description Version:6.00
Study Course Accepted:01.07.2024 09:54:49
Study Course Information
Course Code:ZFTK_041LQF level:Level 7
Credit Points:2.00ECTS:3.00
Branch of Science:Basic Sciences of Medicine, including Pharmacy; PharmacognosyTarget Audience:Pharmacy
Study Course Supervisor
Course Supervisor:Inga Sīle
Study Course Implementer
Structural Unit:Department of Applied Pharmacy
The Head of Structural Unit:
Contacts:Riga, 16 Dzirciema Street, zftkatrsu[pnkts]lv, +371 67061547
Study Course Planning
Full-Time - Semester No.1
Lectures (count)8Lecture Length (academic hours)2Total Contact Hours of Lectures16
Classes (count)8Class Length (academic hours)2Total Contact Hours of Classes16
Total Contact Hours32
Part-Time - Semester No.1
Lectures (count)4Lecture Length (academic hours)4Total Contact Hours of Lectures16
Classes (count)4Class Length (academic hours)4Total Contact Hours of Classes16
Total Contact Hours32
Study course description
Preliminary Knowledge:
Pharmacognosy, inorganic and organic chemistry, biochemistry, normal and pathological physiology, pharmacology, Latin, English.
Objective:
Promote the basic knowledge about food supplements: contribute to understanding the differences between food supplements and food, between food supplements and drugs; contribute to comprehension of health and nutrition claims; create notion about substances used in food supplements.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1General description of food supplementsLectures1.00E-Studies platform
Classes1.00E-Studies platform
2Nutrition and health claims made on foodsLectures1.00E-Studies platform
Classes1.00E-Studies platform
3The main rules of food supplement purchase, food supplement falsificationLectures1.00auditorium
Classes1.00auditorium
4Overview of the active substances that are frequently used in food supplementsLectures1.00auditorium
Classes1.00auditorium
5Cholesterol-lowering food supplementsLectures1.00auditorium
Classes1.00auditorium
6Food supplement production unitLectures2.00other
Classes2.00E-Studies platform
7Presentation of individual independent workLectures1.00auditorium
Classes1.00auditorium
Topic Layout (Part-Time)
No.TopicType of ImplementationNumberVenue
1General description of food supplementsLectures1.00E-Studies platform
Classes1.00E-Studies platform
2Nutrition and health claims made on foodsLectures1.00E-Studies platform
Classes1.00E-Studies platform
3The main rules of food supplement purchase, food supplement falsificationLectures1.00E-Studies platform
Classes1.00E-Studies platform
4Overview of the active substances that are frequently used in food supplementsLectures1.00E-Studies platform
Classes1.00E-Studies platform
Assessment
Unaided Work:
Analysis of food supplement advertising and substances, EU Register on nutrition and health claims made on foods, EFSA register, herbal monographs, 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:
Regular attendance of lectures and classes, good results of tests, homework, presentation.
Final Examination (Full-Time):Exam (Written)
Final Examination (Part-Time):Exam
Learning Outcomes
Knowledge:Upon completion of the course the students will be able to explain the difference between food supplements and daily food; term EU and LR regulations on food supplements; explain essence of nutrition and health claims made on foods; characterise the main active substance groups that are used in the food supplements; name official (non-commercial) evidence-based information sources about natural products that are used in the food supplements; explain rules for safe purchase rules of the food supplements.
Skills:Upon completion of the course the students will be able to see the difference between the food supplements and drugs and explain their effect on the physiological functions of the organism; critically evaluate the utility of food supplements depending on the biologically active substances that they contain; critically evaluate food supplement purchase and using safety; find and properly use non-commercial evidence-based information on natural products of food supplements.
Competencies:As a result of successfully acquired course the students will be able to evaluate the role and utility of food supplements in providing normal function of human organism; evaluate the safety of food supplement use.
Bibliography
No.Reference
Required Reading
101.04.1999. Patērētāju tiesību aizsardzības likums: Latvijas Republikas likums. Latvijas Vēstnesis. 104/105. (akceptējams izdevums)
206.03.1998. Pārtikas aprites uzraudzības likums. Latvijas Vēstnesis. 60/61. (akceptējams izdevums)
305.03.2015. Prasības fasētas pārtikas marķējumam: LR Ministru kabineta noteikumi Nr. 115. Latvijas Vēstnesis. 46.
410.12.2015. Prasības uztura bagātinātājiem: LR Ministru kabineta noteikumi Nr. 685. Latvijas Vēstnesis. 242.
522.06.2006. Zāļu reģistrēšanas kārtība: LR Ministru kabineta noteikumi Nr. 376. Latvijas Vēstnesis. 97. (akceptējams izdevums)
630.12.2006. Eiropas Parlamenta un Padomes Regula Nr. 1924/2006 (20.12.2006.) par uzturvērtības un veselīguma norādēm uz pārtikas produktiem. Eiropas Savienības Oficiālais Vēstnesis. 404. (akceptējams izdevums)
7EFSA’s Register of Questions. European Food Safety Authority.
8EU Register of nutrition and health claims made on foods. European Commission.
9Latvijas Uztura bagātinātāju reģistrs. No: Pārtikas un veterinārais dienests.
10Latvijas Republikas Zāļu reģistrs. No: Zāļu valsts aģentūra.
11Ārvalstu studentiem/For international students
12EFSA’s Register of Questions. European Food Safety Authority.
13EU Register of nutrition and health claims made on foods. European Commission.
Additional Reading
1World Health Organization. WHO monographs on selected medicinal plants.
2ESCOP Monographs: Scientific Foundation for Herbal Medicinal Products. – 2nd ed. – 2003.
3European Medicines Agency. Herbal Medicinal products.