Food Supplements (ZFTK_021)
About Study Course
Objective
Promote the basic knowledge about food supplements:
• conduce the comprehension of the main differences between the food supplements and food, between the food supplements and drugs;
• conduce the comprehension of health and nutrition claims shown on foods;
• create notion about natural substances used in food supplements, their effect on an organism.
Learning outcomes
1.Upon completion of the course the students will be able to:
• explain the difference between food supplements and daily food, functional food, homeopatic and allopathic drugs;
• explain the difference between food supplements, ethnomedicine, traditional, scientific medicine and homeopathy;
• term EU and LR regulations on food supplements;
• explain the essence of health claims made on foods;
• name and classify the main groups and sources of the substances that are used in food supplements;
• characterise the main active substance groups of food supplements and explain their role in providing normal function of human organism;
• name official (non-commercial) evidence-based information sources about natural products that are used in the food supplements;
• explain safe purchase rules of the food supplements.
1.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;
• explain the role of food supplements in providing normal function of the human 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;
• prepare food supplement – tea for daily consumption.
1.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 supplements depending on the distribution form and information about the product;
• independently improve their knowledge about food supplements and use that knowledge in their professional work.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition | 7 | Bachelor | Required | Inga Sīle |
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition | 8 | Bachelor | Required | Inga Sīle |
