Veidlapa Nr. M-3 (8)
Study Course Description
Nutritive Value of Food Products
Course Code
LU_003
Target Audience
-
ECTS
3.00
Study Type And Form
Full-Time
LQF
Level 7
RSU Unit
Course Supervisor
Lolita Vija Neimane
Structural Unit
Faculty of Health and Sport Sciences
Structure Unit Manager
Inga Millere
Study Course Implementer
Partner Organisation
Latvijas Universitāte
Partner Course Implementer
Ida Jākobsone
Partnership Liaison Person
Ida Jākobsone
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.Understands the methods for determining the total nutritional and energy value of the foodstuff and about methods of determining the content of components.
Skills
1.1) To choose appropriate methods for separation and purification of the food components determining nutritional and energetic value of foodstuff. 2) Using handbooks and reference literature to choose appropriate analytical methods for quantifying composition of food components. 3) Individually or co-operating in the working group calculate,explain, analyze and evaluate the results of analyses and create common presentation about energetic value of food products.
Competences
1.Capable individually or co-operating in the working group to determine for given product of interest energetic value, evaluating data of scientific literature, using the knowledge and practical skills acquired in the study course, using appropriate analytical methods and taking into account the work safety and protection of the environment.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars and to prepare presentations about energetic value of analyzed foodstuff; to study and analyze literature on topics related to respective course;.
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Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Requirements for Awarding Credits
Participation in the seminars and in the practical laboratory works is compulsory.
The final rating of the study course will be resulted from:
1. the results of the practical laboratory works and explanation of the results (50%),
2. presentation about energetical value of the analysed foodstuff (25%),
3. written examination (25%).
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Foodstuffs and their characteristics.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of water, ash, crude fibre in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of water, ash, crude fibre in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of fats in foodstuffs and characteristics of fats.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Content of fats in foodstuffs and characteristics of fats.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of proteins in foodstuffs.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Content of proteins in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of carbohydrates in foodstuffs.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Content of carbohydrates in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of minerals and vitamins in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of minerals and vitamins in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Content of minerals and vitamins in foodstuffs.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Content of minerals and vitamins in foodstuffs.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
1
|
Topics
|
Phenol compounds in plants and foodstuffs from plant origin.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Phenol compounds in plants and foodstuffs from plant origin.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Calculation of general characteristics and energy value of foodstuffs.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Calculation of general characteristics and energy value of foodstuffs.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam (Written)
Bibliography
Required Reading
1.
Jākobsone, I. Pārtikas produktu uzturvērtības noteikšana. Mācību metodiskais materiāls starpaugstskolu “Uzturzinātnes” programmai. LU Akadēmiskais apgāds, 2008. 151. lpp.
2.
Matissek, R. Lebensmittelanalytik. Berlin, Springer – Verlag. 1992. 440 p.
3.
Matiseks, R., Šnēpels, F.M., Šteinerte, G. Pārtikas analītiskā ķīmija. Latvijas Universitāte, Rīga, 1998. 456 lpp.
4.
Skoog, D., A. Fundamentals of analytical chemistry. Belmont, CA : Thomson-Brooks/Cole. 2004. 1051 p.
5.
Ötleş S. Methods of analysis of food components and additives. Taylor & Francis. 2005. 437 p.
Additional Reading
1.
Jakobsone Ida ( Editor-in-Chief) 1st and 2nd International Conferences “Nutrition and Health” conference program and book of Abstracts, 2012, 2016,.
2.
Kārkliņa D., Muižnieks I., Rostoks N. Jaunā pārtika un ģenētiski modificētie organismi: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga : LU Akadēmiskais apgāds, 2014. 170 lpp.
3.
Rashal Isaak ( Editor-in-Chief) proceednigs of the Latvian Academy of sciences.Section B: Natural, Exact and Applied sciences. V66,2012, Nr.3; V67, 2013, Nr. 4/5; V69,2015, Nr.4; V 71, 2017, Nr.6; V 72, 2018, Nr.2
4.
Straumīte E. (g.red.) Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija. Jelgava : LLU, 2012. 280 lpp.
5.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Akadēmiskais apgāds, 2015. 422 lpp.
6.
http://llufb.llu.lv LLU Pārtikas tehnoloģijas fakultātes doktorantu disertācijas par augiem un to pārstrādes produktiem 2000. līdz 2019.gads
7.
Piens. Slāpekļa satura noteikšana. 2.daļa: Metode, lietojot dedzināšanas bloku (makro metode). LVS EN ISO 8968-2:2002.
8.
Labība. Analīžu metodes. Kopproteīna noteikšana graudos un graudu produktos (Kjeldāla metode). LVL 277:2000
9.
Slāpekļa daudzuma noteikšana gaļā un gaļas izstrādājumos (references metode). ISO 937-1978 (E)
10.
Labība. Analīžu metodes. Pelnvielu noteikšana graudos un graudu produktos. LVS 276:2000.
11.
ISO 1443:1973. Totālā tauku satura noteikšana
12.
Mitruma satura noteikšana gaļā un gaļas izstrādājumos. References metode. ISO 1442:1997 (E)
13.
Saharozes noteikšana biezpiena izstrādājumos, krēmos, skābpiena produktos, saldējumā, šokolādes sviestā. GOST3628-78. 14.Pelnu satura noteikšana sausajā pienā. AOAC oficiālā metode 930.30
Other Information Sources
1.
Jakobsone Ida ( Editor-in-Chief) 1st and 2nd International Conferences “Nutrition and Health” conference program and book of Abstracts, 2012, 2016,.
2.
Kārkliņa D., Muižnieks I., Rostoks N. Jaunā pārtika un ģenētiski modificētie organismi: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga : LU Akadēmiskais apgāds, 2014. 170 lpp.
3.
Rashal Isaak ( Editor-in-Chief) proceednigs of the Latvian Academy of sciences.Section B: Natural, Exact and Applied sciences. V66,2012, Nr.3; V67, 2013, Nr. 4/5; V69,2015, Nr.4; V 71, 2017, Nr.6; V 72, 2018, Nr.2
4.
Straumīte E. (g.red.) Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija. Jelgava : LLU, 2012. 280 lpp.
5.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Akadēmiskais apgāds, 2015. 422 lpp.
6.
http://llufb.llu.lv LLU Pārtikas tehnoloģijas fakultātes doktorantu disertācijas par augiem un to pārstrādes produktiem 2000. līdz 2019.gads
7.
Piens. Slāpekļa satura noteikšana. 2.daļa: Metode, lietojot dedzināšanas bloku (makro metode). LVS EN ISO 8968-2:2002.
8.
Labība. Analīžu metodes. Kopproteīna noteikšana graudos un graudu produktos (Kjeldāla metode). LVL 277:2000
9.
Slāpekļa daudzuma noteikšana gaļā un gaļas izstrādājumos (references metode). ISO 937-1978 (E)
10.
Labība. Analīžu metodes. Pelnvielu noteikšana graudos un graudu produktos. LVS 276:2000.
11.
ISO 1443:1973. Totālā tauku satura noteikšana
12.
Mitruma satura noteikšana gaļā un gaļas izstrādājumos. References metode. ISO 1442:1997 (E)
13.
Saharozes noteikšana biezpiena izstrādājumos, krēmos, skābpiena produktos, saldējumā, šokolādes sviestā. GOST3628-78. 14.Pelnu satura noteikšana sausajā pienā. AOAC oficiālā metode 930.30