Veidlapa Nr. M-3 (8)
Study Course Description
Nutrition
Course Code
LSPA_209
Branch of Science
Health sciences
ECTS
4.00
Target Audience
Pedagogy; Sports Trainer
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Maija Dzintare
Structure Unit Manager
Uģis Ciematnieks
Structural Unit
Department of Sports Theory
Contacts
LSPA, Brīvības gatve 333, Riga, LV-1006
About Study Course
Objective
To systematise and classify expanded and evidence-based knowledge in nutrition studies, taking into account the latest and most up-to-date research in nutrition studies. To understand a person’s dietary options in different physiological conditions, different ages and physical loads. To provide knowledge about nutrition in disease prevention. To be able to assess the necessary nutrition transformation over time, recommended nutritional norms in different age groups in Latvia and the world.
Preliminary Knowledge
Study courses mastered: Educational Psychology for Teachers, Teacher’s Professional Skills, Social-Emotional Learning, Legal Aspects of Pedagogical Process, Theory of Sport, Innovative Information Communication Technologies and Methods in Sport Pedagogy, General and Physical Activity Biochemistry, General and Age-Specific Physiology, Physiology of Physical Activities, Human Anatomy and Dynamic Anatomy, Environmental Health, Health Promoting Physical Activities, Foundations and Methodology of Basketball, Foundations and Methodology of Volleyball, Foundations and Methodology of Football, Foundations and Methodology of Floorball, Foundations and Methodology of Handball, Foundations and Methodology of Track and Field Exercises, Foundations and Methodology of Swimming, Outdoor and Adventure Activities I, II, III, Foundations and Methodology of Gymnastics, Rhythmics and Rhythmic Combinations, History of Sport, Philosophy of Sport, Sport Medicine, Professional Communication and Terminology I (English, German, Russian), Professional Communication and Terminology II (English, German, Russian), Teacher’s Placement I, II.
Learning Outcomes
Knowledge
1.1. History, development and latest achievements of nutrition science. Energy and basic metabolism, nutrients, their characteristics. 2. Deficit states of different nutrients and the possibility of eliminating them.
Skills
1.3. To make a menu based on healthy nutrition recommendations for a healthy individual. 4. To make a menu for different physical activity loads. 5. To balance a menu with energy consumed in daily activities.
Competences
1.6. To formulate and analyse information, problems and solutions in the field of nutrition, and discuss in a reasoned manner.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Preparation for seminars on topics:
1. Nutrition of children, young people and healthy adults.
2. Biologically active substances in nutrition.
3. Dietary fibres. Gut bacteria.
4. Characteristics of products and their composition.
5. Nutrition, its peculiarities in various physical activities and ages.
6. Description of eating disorders.
7. Nutrition in disease prevention.
8. Critical thinking in nutrition studies.
Practical works:
1. Assessment of nutrition, food diary analysis.
2. To make a menu based on healthy nutrition recommendations for a healthy child, young person in physical activities.
3. Prepared presentation on a chosen topic of nutritional studies.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Knowledge, skills and competences of students are assessed in test works on eight blocks of topics and two laboratory works for which points are obtained. After preparing a presentation on a selected topic of nutrition studies (to make practical recommendations for nutrition and nutritional supplements according to physical activity by interpreting and comparing scientific literature sources written by different authors), for which points are obtained. Summative assessment of knowledge and competences in test works. All nine written test works must be passed. If a student is absent or does not pass a test work, the test work must be retaken and passed. For a student to be able to write the examination and get a passing final assessment, he/she must have successfully written all nine of the intended test works. The final assessment of the study course is determined by the average assessment of the test work during the semester (65%), presentation (15%) and answers during the examination (20%).
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
Total ECTS (Creditpoints):
2.00
Contact hours:
20 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
Total ECTS (Creditpoints):
2.00
Contact hours:
20 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
Total ECTS (Creditpoints):
2.00
Contact hours:
16 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
Total ECTS (Creditpoints):
2.00
Contact hours:
16 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš Z., Neimane, L., & Bodnieks, E. (2018). Uztura mācība Rīga : LU Aka.
2.
Rubana, I., M. (2009). Uzturs fiziskā slodzē. Rīga: Raka, 204lpp.
3.
Berdanier, D., C., Dwyer, J., H., & Heber, D. (2013). Handbook of nutrition and food.Third edition. Boca Raton: CRC Press, Taylor & F209rancis Group, c2014.xxi, 1113p. ISBN 9781466505711Suitable for English stream
4.
Mahan, L., K., Escott-Stump, S., & Raymond, J., L. (2012). Krause’s food & the nutrition care process/ [edited by] 13th ed. St.Louis, Mo.: Elsevier/ Saunders, c2012.xix. 1227 p.Suitable for English stream
5.
Gandy, J., Madden, A., Holdsworth, M. (2012). Oxford handbook of nutrition and dietetics. 2nd ed. Oxford; New York: Oxford University Press, USA, 2012.xxi, 818 p. Oxford handbooks. Oxford medical press.Suitable for English stream
Additional Reading
1.
Using price policies to promote healthier diets. World Health Organization. Regional Office for Europe. Copenhagen: WHO Regional Office for Europe, 2015. 42 p.Suitable for English stream
2.
Stewart, W., Thompson, L., Wiley, J., & Sons, W. (2015). Early Years Nutrition and Healthy. ISBN number: 9781118792445Suitable for English stream
3.
Clark, N. (2014). Sports Nutrition. Guidebook, 5th ed. Human Kinetics.Suitable for English stream
4.
Lenham-New, S., Shirreffs, S., & Stear, S., Nutrition Society Textbook : Sport and Exercise Nutrition. Wiley-Blackwell.Suitable for English stream
5.
Maughan, R., J. (2013). Encyclopaedia of Sports Medicine : IOC Medical Commission Publication, Sports Nutrition; John Wiley & Sons.Suitable for English stream
6.
Rosenbloom, C., A., & Coleman, E., J. (2012). Sports Nutrition. A Practice Manual for Professionals, 5th ed. Academy of Nutrition and Dietetics, Energy- yielding macronutrients and energy metabolism in sports nutrition/ eds. J.A Driskell, I.Wolinsky. CRC Press, Boca Raton, 1999. pp. 211-236.Suitable for English stream
7.
Bean, A. (2003). The complete guide to sports nutrition. London: A & C Black, (6th edition), 195p.Suitable for English stream
8.
Litt, A. (2004). Fuel for young athletes. Essential foods and fluids for future champions. Human kinetics, 188p.Suitable for English stream
9.
Eberle, G., S. (2000). Endurance sports nutrition. Human Kinetics, 288p.Suitable for English stream
10.
Benardot, D. (2012). Advanced sports nutrition. Human Kinetics, 410p.Suitable for English stream
11.
Fitzerald, M. (2009). Racing weight. Boulder, Colorado, 287p.Suitable for English stream
12.
Williams, M., H. (1983). Ergogenic aids in sport. Champaign IL: Human KineticsSuitable for English stream
Other Information Sources
1.
PennutritionSuitable for English stream
2.
The Obesity SocietySuitable for English stream
3.
ESPENSuitable for English stream
4.
Brīvpieejas e-resursi
5.
Latvijas Veselības Ministrija
6.
Slimību profilakses un kontroles centrs
7.
American College of Sports MedicineSuitable for English stream
8.
American Council on ExerciseSuitable for English stream
9.
International Journal of Sport Nutrition and Exercise MetabolismSuitable for English stream
10.
Journal of the International Society of Sports NutritionSuitable for English stream
11.
The Australian Institute of SportSuitable for English stream