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About Study Course

Credit points / ECTS:4 / 6
Course supervisor:Viesturs Kreicbergs
Study type:Part time, Full time
Course level:Bachelor
Target audience:Medical Services
Language:Latvian
Branch of science:Chemistry

Objective

To introduce students to the structure and chemical variability of the main components of foods.

Prerequisites

Inorganic and organic chemistry.

Learning outcomes

Knowledge

As a result of completing the study course, the student acquires knowledge that gives a general understanding of food ingredients – compounds with energy value, compounds with biological value and compounds with sensory properties.

Skills

In the course of their professional activity, the student will be able to critically evaluate the suitability of foods in terms of their energetic and biological nutritional value, both in public catering and in helping to select diets for people with health problems.

Competence

Using their knowledge and skills, the student will be able to recommend nutritious diets in public catering and help to select diets for people with health problems.

Study course planning

Planning period:Year 2024, Autumn semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nutrition, RFU3Bachelor’sRequiredViesturs Kreicbergs
Nutrition, RFUN3Bachelor’sRequiredViesturs Kreicbergs
Planning period:Year 2025, Spring semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nutrition, RFUN4Bachelor’sRequiredViesturs Kreicbergs
Nutrition, RFU4Bachelor’sRequiredViesturs Kreicbergs