Veidlapa Nr. M-3 (8)
Study Course Description
Nutrition for Health during Various Stages of Life, Functional Food
Course Code
SUUK_134
Branch of Science
Anatomy; Clinical medicine
ECTS
3.00
Target Audience
Medicine
LQF
Level 7
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Laila Meija
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
The aim of the study course is to introduce students to basic knowledge about diet at different stages of life, dietary and functional food, to be able to apply this knowledge in professional work by providing evidence-based dietary recommendations, including suggestions for healthy food choices for patients and society of different age groups.
Preliminary Knowledge
Anatomy, physiology and pathological physiology.
Learning Outcomes
Knowledge
1.After successful completion of the course students obtain knowledge: • to assess the nutrition of children in different age groups, adults and seniors; • to analyze the information on the package; • to evaluate different types of food preparation, evaluating cooking technology on nutritional and chemical transformations of cooking time.
Skills
1.• To provide nutritional recommendations for children of different age groups, adults and seniors in the light of the eating habits (vegetarianism, raw food-ism etc.); • To teach patients to choose healthy food outlets, taking into account the information on the package; • Recommend a healthy diet preparation for patients.
Competences
1.Students will have developed the process of competence and be able to assess the specific human dietary habits and provide basic dietary recommendations according to age group and eating habits, as well as to choose healthy food trade in public catering places.
Assessment
Individual work
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Title
|
% from total grade
|
Grade
|
|---|---|---|
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1.
Individual work |
-
|
-
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|
Specifically defined practical exercises which can analyze the diet for people in different age groups:
• Evaluation of dietary habits;
• Food qualitative and quantitative evaluation of the different food groups;
• Evaluation of food outlets;
• Nutritional assessment in catering places;
• Preparation of overall dietary recommendations for people of different age groups.
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Examination
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Title
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% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Independent work - analysis of the clinical case, topic: "Nutrition in different life stages"
4 points: nutritional assessment; 6 points : nutritional recommendations
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2.
Examination |
-
|
-
|
|
Independent work - analysis of the clinical case, topic: "Different diets"
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|
3.
Examination |
-
|
-
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|
Mandatory attendance of seminars, preparing, and discussion of presentations -50% Exam: 3 theoretical questions, written answers, and discussion afterward -50% The rating is given in a 10-point system.
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Basic nutrients and trace elements. Food product groups
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Basic nutrients and trace elements. Food product groups
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Children's nutrition at different ages: infant, toddler, preschool and school
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Children's nutrition at different ages: infant, toddler, preschool and school
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Women nutrition at different stages of life: pregnancy, lactation and perimenopause
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Women nutrition at different stages of life: pregnancy, lactation and perimenopause
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutritional issues in the elderly
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutritional problems in the elderly
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Functional food in Latvia and worldwide
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Functional food in Latvia and worldwide
|
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Food labeling, smart food choice
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Food labeling, smart food choice
|
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Health effects of food proceeding and storage
|
-
Class/Seminar
|
Modality
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Location
|
Contact hours
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|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Health effects of food proceeding and storage
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Different types of diet – a problem or part of a harmonic life
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Different dietary habits– a problem or part of a harmonic life
|
Total ECTS (Creditpoints):
1.50
Contact hours:
16 Academic Hours
Final Examination:
Test (Semester)
Part 2
Total ECTS (Creditpoints):
1.50
Contact hours:
16 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Soldavini, Jessica. "Krause's food & the nutrition care process." Journal of Nutrition Education and Behavior 51.10. 2019: 1225.
2.
Webster-Gandy, Joan, Angela Madden, and Michelle Holdsworth, eds. Oxford Handbook of Nutrition and Dietetics. 3rd ed. Oxford University Press, 2020.
3.
Datu bāze /Database PEN
Additional Reading
Other Information Sources
1.
ESPEN guidelines
2.
ESPEN LLL courses