Clinical Practice II (SUUK_249)
About Study Course
Objective
To supplement theoretical knowledge and acquire practical skills on how to organize research, perform instrumental analysis of food products, quality analysis and sensory evaluation; microbiological and parasitological analyzes.
To supplement theoretical knowledge and acquire practical skills on how disease prevention and health promotion programs are developed and methodological management of their implementation is performed.
Prerequisites
Public Health and Epidemiology, Food Chemistry, Biochemistry, Microbiology, Introduction in Basics of Nutrition.
Learning outcomes
Understands quality standards, organization of consumption research, organization of laboratory work. To advance the understanding of the basics of public health, determinants of health, methods of health promotion at the level of the individual and society, the principles of using the mass media to promote public health.
Understands nutrition policy development, identifies public health indicators and makes suggestions for health policy making. Understands the planning of research related to food consumption risks and cooperation in the production of scientific publications. Students are able to educate the public about the possibilities of disease prevention, using information technology for professional activities.
Understands the work of a state institution whose tasks include developing disease prevention and health promotion programs. Able to identify nutrition-related public health problems and realize health promotion and prevention measures through the practical development of educational materials. Able to analyze the nature of the event and develop proposals to increase and improve operational efficiency. Students are able to perform nutritional, physico-chemical and microbiological testing of food products under the guidance of laboratory assistants. Can understand food quality, safety, production technology and risk assessment, communicable diseases and their risks, public health and environmental assessment. Able to purposefully obtain consumption data using food portion catalogs, perform data analysis using food composition databases, perform evaluation and analysis of nutrition and health claims in foods.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition, RFUN | 4 | Bachelor’s | Required | ||
| Nutrition, RFU | 4 | Bachelor’s | Required |
