Veidlapa Nr. M-3 (8)

Course Description Status: Approved

Course Description Version: 25/26.R.1.00

Description Period: 2025./26 academic year rudens semestris

Study Course Accepted: -

Study Course Description

Obesity and its Prevention

Main Study Course Information

Course Code
SUUK_139
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Medicine
LQF
Level 6
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, suuk@rsu.lv, +371 67611559

About Study Course

Objective

Acquire knowledge about the obesity-related diseases, to raise awareness of weight-reducing diets from a historical perspective and contemporary point of view, to give an opinion and criticism of the most popular diets, highlighting the importance of evidence-based medicine meaning.

Preliminary Knowledge

Anatomy, normal physiology.

Learning Outcomes

Knowledge

1.After successful completion of the course students will be able to: • Successively organize and systematize information about obesity as a risk factor in the development of a large number of diseases; • Assess the direct and indirect links between obesity as a disease and nutrition; • Define and recognize the prevention, nutritional knowledge of chemical structure and the effects on human health; • Assess the diet as a risk factor or health-promoting factor; • Give interpretation of the energy needs, nutrient combinations and the importance of physical activity in overweight and obesity development and also it`s reduction; • Explain the metabolic syndrome formation mechanisms.

Skills

1.Draw up the menu, given the healthy eating recommendations for healthy individuals and individuals with excess weight, taking into account age, gender and physical activity coefficient. Strong knowledge of healthy eating and the use of food for healthy and sick individuals.

Competences

1.Students will know the composition of foods and their energy value, the most recommended range of products for weight loss diets, will gain an understanding of how to prescribe a low-calorie diet for patients with various co-morbidities, learn to evaluate body fat detection methods, know different obesity treatments.

Assessment

Individual work

Title
% from total grade
Grade
1.

Individual work
-
-
Individual work: analysis of own menu and analysis of overweight / obese people; analysis and presentation of meta-analysis on the topics of the study course; a final presentation giving an analysis and discussion of the results.

Examination

Title
% from total grade
Grade
1.

Examination
-
-
Analysis of meta-analyzes and presentation on the topics of the study course.
2.

Examination
-
-
Lectures, seminars and tests are planned during the semester. In order to obtain credit points, it is necessary to participate in 4 seminars and a final examination, in which students present the results of the experiment, in which body weight corrections have been made, as well as the presentation of independent work - meta-analyzes. The final mark of the study course - the mark of the exam consists of the participation in seminars, the results of tests (60%) and the result of the test presentation (40%).

Study Course Theme Plan

FULL-TIME
Part 1

  1. Lecture

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Obesity, it`s etiology and epidemiology

  1. Lecture

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Obesity and related health risks

  1. Lecture

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Metabolic syndrome

  1. Lecture

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Obesity classification. Android obesity and type. Fat determination methods

  1. Class/Seminar

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Brief introduction to the treatment of obesity. Obesity drug and surgical therapy

  1. Class/Seminar

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Child and adolescent obesity

  1. Class/Seminar

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Dietary recommendations for weight reduction reinforcement

  1. Class/Seminar

Modality
Location
Contact hours
On site
Auditorium
3

Topics

Individual menu development the basic principles of the patient/client, who must reduce the weight
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. 8, E.Bodnieks., pārstrād. un papild. izd. Rīga : LU Akadēmiskais apgāds, c2020 464 lpp.

2.

Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. [2013], 2014. xxi, 1113 pages

3.

Kasper, Heinrich Ernährungsmedizin und Diätetik / Heinrich Kasper ; unter Mitarbeit von Walter Burghardt. 12., überarb. Aufl. München : Elsevier/Urban & Fischer, 2014. XVI, 652 lpp.

4.

Krause's food & the nutrition care process / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. 13th ed. St. Louis, Mo. : Elsevier/Saunders, 2012. xix, 1227 lpp.

Additional Reading

1.

Lejnieks, Aivars, Viss par sāli : pārmēra sāls lietošanas kaitējumi veselībai / Aivars Lejnieks, Andrejs Kalvelis. [Rīga] : Latvijas Hipertensijas biedrība, 2011. 33 lpp. :

2.

The challenge of obesity in the WHO European Region and the strategies for response. Проблема ожирения в Европейском регионе ВОЗ и стратегии ее решения / Всемирная организация здравоохранения. Европейское региональное бюро ; под редакцией: Francesco Branca, Haik Nikogosian и Tim Lobstein. Копенгаген.

Other Information Sources

1.

www.ldusa.lv

2.

http://www.who.int/en

3.

www.vm.gov.lv

4.

ESPEN

5.

PEN Nutrition