Veidlapa Nr. M-3 (8)
Study Course Description
Basics of Nutrition Education
Course Code
SUUK_299
Branch of Science
Clinical medicine; Nutrition
ECTS
9.00
Target Audience
Medical Services; Rehabilitation
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Māra Kampara
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
1. To acquaint students with scientifically grounded conclusions in the field of nutrition science.
2. To develop understanding of methods of information acquisition and processing and their analytical evaluation.
Preliminary Knowledge
Biology, anatomy, physiology, chemistry, biochemistry.
Learning Outcomes
Knowledge
1.Students will be able to demonstrate the basic knowledge of the field of nutrition science and the profession of a nutritionist, as well as an understanding of key concepts and regularities.
Skills
1.Students will be able to formulate and analytically describe information, problems and solutions in the field of nutrition and have a reasoned discussion.
Competences
1.Students will be able to independently acquire, analyse and use information, to solve and solve problems in the respective field.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent study and analysis of scientific literature; practical tasks and presentation.
In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Presentation of the developed menu and technological maps
|
||
|
2.
Examination |
-
|
-
|
|
Knowledge test on children's nutrition issues
|
||
|
3.
Examination |
-
|
-
|
|
Knowledge test on dietary recommendations and nutrients
|
||
|
4.
Examination |
-
|
-
|
|
Food diary presentation
|
||
|
5.
Examination |
-
|
-
|
|
Paper - freely chosen topic of student's interest related to nutrition
|
||
|
6.
Examination |
-
|
-
|
|
Food diary - 15%.
Knowledge test on dietary recommendations and nutrients – 15%.
Paper – 15%.
Presentation of menus and technological maps – 15%.
Knowledge test on children's nutrition issues - 15%.
Participation in seminars, timely and high-quality performance of independent work, demonstration of acquired knowledge and own opinion - 15%.
Attendance of lectures/classes – 10%.
The exam score includes all of the above items.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Principles of nutrition of physically active people.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Current nutrition information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Genetically modified organisms, genetically modified food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Proteins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Water. Electrolytes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Fats.
|
Total ECTS (Creditpoints):
6.00
Contact hours:
54 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Practical work – planning the patient's menu.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
4
|
Topics
|
Food preparation technology.
Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Medical nutrition in case of various diseases
Dietary foods.
Allergens in food products and their control. Providing information to consumers.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Manifestations of systemic diseases in the oral cavity.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
“Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Presentations of students' independent works.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Organizational structure of the catering company.
Organization of catering services in the hospital.
Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Caries. Bottle caries. Tooth erosions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Basic principles of menu design and healthy food preparation.
Nutrition in disease prevention.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Organization of catering services and basic principles of complex menu planning in educational institutions.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
54 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Principles of nutrition of physically active people.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Proteins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Fats.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Genetically modified organisms, genetically modified food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Current nutrition information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Water. Electrolytes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
54 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
“Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Presentations of students' independent works.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Organization of catering services and basic principles of complex menu planning in educational institutions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Caries. Bottle caries. Tooth erosions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Manifestations of systemic diseases in the oral cavity.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
4
|
Topics
|
Food preparation technology.
Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Basic principles of menu design and healthy food preparation.
Nutrition in disease prevention.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Organizational structure of the catering company.
Organization of catering services in the hospital.
Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Practical work – planning the patient's menu.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Medical nutrition in case of various diseases
Dietary foods.
Allergens in food products and their control. Providing information to consumers.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
Total ECTS (Creditpoints):
6.00
Contact hours:
54 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021.
2.
Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem 2012.gada 13.marta MK noteikumi Nr.172
Additional Reading
1.
Mann J., Truswell A.S. Essentials of Human Nutrition, 4th ed. Oxford University Press, 2012
2.
Mahan L. K., Escott – Stump S., Raymond J. L. Krause's Food & the Nutrition Care Process, 14th ed., Elsevier, 2012
3.
Caballero B. (ed.) Encyclopedia of Human Nutrition, 4th ed., Elsevier, 2023
4.
Thomas B. and Bishop J., eds. Manual of Dietetic Practice. 6th ed. Somerset, NJ, USA: John Wiley & Sons, 2019.
5.
Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed.. Philadelphia, PA, USA: F. A. Davis, 2014
6.
Souci S.W., Fachmann W., Kraut H. Food Composition and Nutrition Tables, 7th ed., MedPharm Scientific Publishers, 2008
7.
Gandy, J.(ed.), Manual of Dietetic Practice, 6th ed.,Wiley, 2019.
8.
Jeukendrup A., Gleeson M. Sport Nutrition, 3rd ed. Human Kinetics, 2019
9.
Goday P.S., Walia C. (eds.) Pediatric Nutrition for Dietitians, 1th ed. CRC Press, 2022
10.
Shaw V. (ed.) Clinical Paediatric Dietetics, 5th ed. Wiley, 2020
11.
Kozule V. Uzturs 1.,2.,3.,4. daļas (1999 - 2002) Mācību palīglīdzeklis LLU