Veidlapa Nr. M-3 (8)
Study Course Description
Dietary Policy and Nutrition Science
Course Code
SUUK_105
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Medical Services
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, suuk@rsu.lv, +371 67611559
About Study Course
Objective
To systemise and classify developed and scientifically based knowledge in nutritional science, taking into account the latest and most current research in nutrition. Understand the human nutrition possibilities in different physiological states, in disease prevention and treatment. To give precise knowledge about nutrition of adults, athletes, pregnant women, elderly people, to give an understanding 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.
Preliminary Knowledge
Anatomy, normal and pathological physiology and biochemistry knowledge.
Learning Outcomes
Knowledge
1.Students will gain basic knowledge of nutrional science and nutrition history, development and latest achievements, knowledge of nutrients and their characteristics, nutritional therapy recommendations of healthy and sick individuals in different physiological states, and disease prevention and treatment, will be familiar with the nutrition information, and their relationship with different physiological state and the age span, the diet in case of different diseases and will be able to individually analyse menus in the final assessment.
Skills
1.Define and identify prevention and treatment, nutritional knowledge of chemical structure and effects on human health. To draw up the menu, given the healthy eating recommendations for healthy and sick individuals; understand the different nutritional deficits and the possibility to avoid them.
Competences
1.Strong knowledge of healthy eating and the use of healthy and sick individuals.
Assessment
Individual work
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Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
The student must study independently the literature, analyse own menu. Constantly prepare separate topics that are discussed collectively.
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Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Mandatory seminar attendance, successfully passed tests, one-week menu with its in-depth analysis presented in the practical class. Tests after all the course lectures and practical classes attendance. Test questions (40–90), grade in 10–point rating system.
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Recommended energy and nutrient intakes. The main components of nutrition and energy change
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Recommended energy and nutrient intakes. The main components of nutrition and energy change
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Carbohydrates, ballast, lipids, proteins. Vitamins. The role of nutrients in disease prevention
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Carbohydrates, ballast, lipids, proteins. Vitamins. The role of nutrients in disease prevention
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš, Zigurds, Neimane, Lolita. Uztura mācība. 7., pārstrād. un papild. izd. Rīga: 2021, 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.
Latvijas ilgtspējīgas attīstības stratēģija „Latvija 2030”
4.
Latvijas Nacionālo attīstības plāns 2014.–2020. gadam
5.
Sabiedrības veselības pamatnostādnes 2014.–2020. gadam
6.
Pārtikas aprites uzraudzības likums
7.
Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem
8.
Ministru kabineta 2015.gada 20.oktobra noteikumi Nr.595 „Prasības informācijas sniegšanai par nefasētu pārtiku”
9.
Ministru kabineta 2015.gada 3.marta noteikumi Nr.115 “Prasības fasētas pārtikas marķējumam”
10.
Eiropas Parlamenta un Padomes regula Nr.1169/2011 par pārtikas produktu informācijas sniegšanu patērētājiem
11.
Eiropas Parlamenta un Padomes 2006.gada 20.decembra Regula (EK) Nr.1924/2006 par uzturvērtības un veselīguma norādēm.
Additional Reading
1.
ES stratēģija „Eiropa 2020”
2.
PVO stratēģija “Veselība 2020”
3.
Eiropas Komisijas rīcības plāns bērnu aptaukošanās mazināšanai 2014.–2020.
4.
PVO Globālais rīcības plāns 2013.-2020.gadam neinfekciju slimību profilaksei un kontrolei
5.
PVO pamatnostādnes Eiropas reģionam „Veselība visiem 21.gadsimtā”
Other Information Sources
1.
www.db.rsu.lv