Veidlapa Nr. M-3 (8)
Study Course Description
Obesity and its Treatment
Course Code
SUUK_174
Branch of Science
Clinical medicine
ECTS
3.00
Target Audience
Medical Services; Public Health; Rehabilitation; Social Welfare and Social Work
LQF
Level 7
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Lolita Vija Neimane
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigoriņu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
Students gain in-depth understanding and knowledge of obesity and it`s treatment. The importance of the course is determined by the rapid increase in obesity in Latvia in recent years. One of the main goals of the course is to provide knowledge on the etiology of obesity, the classification of obesity, metabolic syndrome, the effects of obesity on health and survival. Particular emphasis is placed on the very significant obesity of children and adolescents in Latvia today. Obesity treatment methods (nutrition therapy, alternative diets, medical and surgical treatment) as well as recommendations of the Latvian Association of Dietetic Doctors for the treatment of obesity are presented.
Preliminary Knowledge
Anatomy, normal physiology, biochemistry.
Learning Outcomes
Knowledge
1.During the course students will be able to formulate and explain the risk factors of obesity, to give examples where the development of diseases is obesity and overweight. Make clear presentations about weight loss diets. • assess nutrition as a risk or health determinant; • interpret the importance of the necessary energy, nutrient combination and physical activity in the development and reduction of overweight and obesity. It will also provide an understanding of the importance of energy, nutrient combinations and physical activity in the development and reduction of overweight and obesity. The mechanisms underlying the metabolic syndrome will also be understood and explained.
Skills
1.As part of the course, students develop a menu that takes into account healthy eating recommendations for the healthy individual and overweight individual, taking into account age, gender, and physical activity coefficient. Students will also gain a solid knowledge of healthy eating and its application to a healthy and sick individual.
Competences
1.Students will be familiar with the composition of foods and their energetic value, the recommended range of products for weight loss diets, will understand how to give a low-calorie diet to patients with various comorbidities, will be able to evaluate body fat detection methods.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Organization of independent work: Individual work – analysis of own menu and analysis of overweight / obese persons. Objectives of the course: 1) To give knowledge about the treatment of obesity disease from the perspective of a practicing diet physician, 2) To understand weight loss diets both historically and modernly, 3) To evaluate and criticize the most popular diets, highlighting evidence-based medicine meaning.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
10 points
|
|
Lectures, seminars and tests are planned during the semester. To earn credit, you must attend 4 workshops and a final test, where students present the results of an experiment that has included body weight adjustments. The final mark of the study course consists of participation in seminars, test results (60%) and test presentation result (40%). |
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Obesity, its etiology and epidemiology, health risks associated with it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Obesity, its etiology and epidemiology, health risks associated with it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Treatment of obesity. Comparison of weight loss diets based on evidence.
Drug and surgical therapy of obesity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Strengthening of weight reduction, yo - yo dieting effect prevention measures Basic principles for developing an individual menu for a patient / client who needs to lose weight.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš, Z., Neimane, L., Bodnieks, E. Uztura mācība. / redaktore Anna Šmite. Rīga, 2021
2.
World Health Organization. Obesity and overweight: Key facts. WHO, 2024.
3.
European Association for the Study of Obesity (EASO). Clinical Practice Guidelines on the Management of Obesity in Adults, 2023–2024.
4.
American Diabetes Association. Obesity and weight management for the prevention and treatment of type 2 diabetes. Standards of Care in Diabetes 2024.
5.
The Obesity Society. Guidelines for the pharmacological management of obesity, 2022–2023 updates.
6.
Bray G., Kim K., Wilding J. Handbook of Obesity: Epidemiology, Etiology, and Physiopathology. 4th ed. CRC Press, 2023.
7.
Mechanick J., Kushner R. Lifestyle Medicine: Nutrition and Obesity Management. Springer, 2022.
8.
Jastreboff A. et al. Tirzepatide once weekly for the treatment of obesity. New England Journal of Medicine, 2022.
9.
Wadden T. et al. Behavioral treatment of obesity: recent advances and future directions. Obesity Reviews, 2023.
10.
Heymsfield S., Shen W. Obesity: advances in pathophysiology and treatment. Nature Medicine, 2024.
11.
Astrup A., Hjorth M. Personalized nutrition and obesity: current evidence and future potential. Annual Review of Nutrition, 2023.
12.
Hall K. Ultra-processed foods and obesity: mechanisms and evidence. Annual Review of Nutrition, 2024.
13.
Martínez J. et al. Mediterranean diet and weight management: updated evidence. Obesity Reviews, 2023.
Other Information Sources
1.
Veselības ministrija
2.
WHO
3.
Latvijas Diētas un uztura speciālistu asociācija
4.
The Obesity Society
5.
ESPEN
6.
Brīvpieejas e-resursi
7.
PEN nutrition
8.
ScopusAI