Veidlapa Nr. M-3 (8)
Study Course Description
Diet in Disease Prevention
Course Code
SUUK_110
Branch of Science
Food Processing and Technology; Other engineering and technologies
ECTS
3.00
Target Audience
Medical Services; Public Health
LQF
Level 7
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Lolita Vija Neimane
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, spk@rsu.lv, +371 67611559
About Study Course
Objective
Understand and learn healthy eating recommendations and recommended nutrient intakes, designed on the basis of WHO; understand and evaluate the important role of nutrition in disease prevention. To give knowledge about the non-communicable diseases, mostly chronic in nature, which today is a major cause of morbidity and mortality. To give an understanding of nutrition therapy or diets from a historical perspective and contemporary point of view. Give an assessment popular diets and dietary recommendations.
Preliminary Knowledge
Chemistry, physiology.
Learning Outcomes
Knowledge
1.Students will gain in-depth understanding and knowledge of a variety of diseases prevention and treatments about the food science, will know how to assess the diet as a risk factor or health-promoting factors. Academic knowledges: 1) acquire and strengthen knowledge of 13 different disease groups and disease pathogenesis and their relationship to the food; 2) acquire and strengthen knowledge on a specific diet development. Professional competence: 1) students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar); 2) students will have an understanding of how to appoint a diet for patients suffering from various diseases.
Skills
1.Students will be able to assess the diet as a risk factor or health-promoting factors.
Competences
1.Acquired and reinforced competences of the main disease groups and disease pathogenesis. Students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar).
Assessment
Individual work
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Title
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% from total grade
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Grade
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|---|---|---|
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1.
Individual work |
-
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-
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Students independently need to find in the lectures and seminars acquired topic firming research, they should be able to compile and create the presentation.
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Examination
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Title
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% from total grade
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Grade
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|---|---|---|
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1.
Examination |
-
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-
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When evaluating and displaying the exam mark, the regularity of student visits, active participation in seminars (60%) and final presentation (40%) are taken into account.
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Study Course Theme Plan
FULL-TIME
Part 1
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Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Strengthening of practical skills in the analysis of a particular illness diet.
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Strengthening of practical skills in the analysis of a particular illness diet.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Health Ministry developed recommendations for a healthy diet and the nutrients and energy dose of Latvia population, the relationship between diet, applicable to specific diseases. Nutrition as a preventive factor.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
|
Auditorium
|
2
|
Topics
|
Health Ministry developed recommendations for a healthy diet and the nutrients and energy dose of Latvia population, the relationship between diet, applicable to specific diseases. Nutrition as a preventive factor.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
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To create a balanced diet for a healthy adult, on the basis of their one-day menu.
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
|
Auditorium
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2
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Topics
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To create a balanced diet for a healthy adult, on the basis of their one-day menu.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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A diet that may contribute to or hinder the development of oncologic diseases.
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Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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A diet that may contribute to or hinder the development of oncologic diseases.
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Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Nutrition for the cardiovascular diseases.
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Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Nutrition for the cardiovascular diseases.
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Test lesson.
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Auditorium
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2
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Topics
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Test lesson.
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Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš, Zigurds. Uztura mācība / Zigurds Zariņš, Lolita Neimane. Rīga : LU Akadēmiskais apgāds, 2021, 464 lpp.
2.
Nutritional Health: Strategies for Disease Prevention (4. izdevums, 2023) — Temple, Wilson, Jacobs, Bray u.c.
3.
Nutrition in the Prevention and Treatment of Disease (4. izdevums) — Coulston / Boushey / Ferruzzi / Delahanty u.c.
4.
Nutrition in Clinical Practice (4. izdevums) — Wolters Kluwer / Lippincott
5.
Nutrition and Growth in Chronic Diseases (2024) — Karger Publishers
6.
Diet and Nutrition: Metabolic Diseases (2025) — MDPI Books
7.
A systematic literature review of nutrition interventions implemented to address food insecurity as a social determinant of health (2023) — Norris, Jilcott Pitts, Reis, Haynes-Maslow.
8.
Examining the efficacy of post‑primary nutritional education interventions as a preventative measure for diet‑related diseases: A scoping review (2025)
10.
Temple, N. J., Wilson, T., Jacobs, D. R. Jr., Bray, G. A. (eds.) Nutritional Health: Strategies for Disease Prevention — 4th ed. (Springer, 2023).
11.
WHO — Guideline: Sodium intake for adults and children (World Health Organization, 2012; pieejams tiešsaistē).
12.
Dietary Guidelines for Americans, 2020–2025 (USDA/HHS)
13.
ADA — Standards of Care in Diabetes (gadskārtējais papildinājums; 2024/2025)
14.
Global Burden of Disease (GBD) / Lancet analyses — GBD dati par uztura riskiem un hroniskajām slimībām (bāzes resursi kursa epidemioloģijai).
15.
Onni, A. T. et al. Umbrella review of systematic reviews and meta-analyses on food groups and all-cause mortality — Advances in Nutrition (2025).
16.
Kristoffersen, E. et al. Umbrella review: diets and overweight/obesity — 2025 — Nutrients (2025).
17.
Laffond, A. et al. Mediterranean Diet for Primary and Secondary Prevention of CVD — updated systematic review (2023/2024).
18.
Norris, S. L., Jilcott Pitts, S. et al. Systematic review: nutrition interventions addressing food insecurity as social determinant (2023).
19.
Zeraatkar, D. et al. Users’ guides to evaluating nutrition systematic reviews/meta-analyses — BMJ Nutrition, Prevention & Health (2024).
20.
Kristoffersen, E. et al. Umbrella review (Nutrients) — diets rich in whole grains, legumes, nuts and fruits vs obesity risk (2025).
21.
Martínez-González, M. A. et al. The Mediterranean diet and cardiovascular outcomes: PREDIMED and subsequent evidence (pārskats/analīze, 2019–2024).
22.
WHO / Harvard-T. H. Chan updates on healthy diet definitions and recommendations (WHO 2023 update discussions).
23.
Salt / sodium and blood pressure meta-analyses — WHO guideline un aktualizācijas.
24.
Dietary fibre and colorectal cancer: recent systematic reviews (2020–2023).
25.
Public-health interventions and policy reviews: “food environment”, labeling, fiscal measures — pārskati 2020–2025 (piem., WHO, Lancet komponentei, Pārskatu raksti).
26.
Slimību profilakses un kontroles centrs — “Uzturs slimību profilaksē un ārstēšanā”.
27.
Pārtikas un veterinārais dienests / FAO — Latvijas uztura vadlīnijas “Food-based dietary guidelines – Latvia”.
28.
Organisation for Economic Co‑operation and Development (OECD) — “OECD Reviews of Public Health: Latvia”.
29.
Latvijas nacionālā uztura aptauja: European Food Safety Authority (EFSA) – “Latvian National Dietary Survey on the general population”.