Veidlapa Nr. M-3 (8)
Study Course Description
Nutrition Science
Course Code
SUUK_172
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Rehabilitation
LQF
Level 7
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Māra Kampara
Structure Unit Manager
Una Veseta
Structural Unit
Department of Sports and Nutrition
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
To acquaint students with scientifically based knowledge and current events in the field of nutrition science related to health promotion. To develop an understanding of the methods of obtaining and processing nutrition-related information and their analytical evaluation.
Preliminary Knowledge
Knowledge of anatomy, physiology, biochemistry.
Learning Outcomes
Knowledge
1.Students will be able to demonstrate knowledge specific to the field of nutrition, as well as an understanding of the most important concepts and regularities.
Skills
1.Students will be able to formulate and analytically describe information, problems and solutions in the field of nutrition and argue.
Competences
1.Students will be able to independently obtain, analyze and apply information.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent study and analysis of scientific literature; performance and presentation of practical tasks.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Presentation of the analysis of the chosen product.
|
||
|
2.
Examination |
-
|
-
|
|
Attendance at lectures / classes - 40%, participation in seminars, timely and high-quality completion of independent work, demonstration of acquired knowledge and opinion - 20%, knowledge test - 40%.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
2
|
Topics
|
Introduction. Healthy Eating Tips
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
2
|
Topics
|
Energy and nutrition
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
2
|
Topics
|
The main nutrients, their role in the body and recommendations for intake
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
4
|
Topics
|
The main nutrients, their role in the body and recommendations for intake
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
4
|
Topics
|
The main nutrients, their role in the body and recommendations for intake
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
2
|
Topics
|
Recommendations for fluid intake and their validity
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
4
|
Topics
|
Product labeling - salt, sugar, fat, fiber
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
Off site
|
E-Studies platform
|
4
|
Topics
|
Reliable nutrition information
|
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. 7. izd.; LU Akadēmiskais apgāds, Rīga, 2018 (6. izd. 2015)
Additional Reading
1.
Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy. 6th edition. Philadelphia, PA, USA: F. A. Davis, 2014
2.
Mahan L. K., Escott – Stump S., Raymond J. L. Krause's Food & the Nutrition Care Process. 14th edition, Elsevier, 2017
3.
Caballero B., Allen L., Prentice A. (ed.) Encyclopedia of Human Nutrition. 3rd edition, Elsevier, 2013
4.
Thompson J.J., Manore M., Vaughan L. The Science of Nutrition. 4th edition, Pearson, 2017
5.
Sizer F, Whitney E. Nutrition Concepts and Controversies. 14th edition, Cengage Learning, 2017
Other Information Sources
1.
www.vm.gov.lv
2.
https://www-pennutrition-com/index.aspx