Veidlapa Nr. M-3 (8)
Study Course Description
Nutrition
Course Code
LSPA_209
Branch of Science
Health sciences
ECTS
4.00
Target Audience
Pedagogy; Sports Trainer
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Maija Dzintare
Structure Unit Manager
Uģis Ciematnieks
Structural Unit
Department of Sports Theory
Contacts
LSPA, Brīvības gatve 333, Riga, LV-1006
About Study Course
Objective
To systematise and classify expanded and evidence-based knowledge in nutrition studies, taking into account the latest and most up-to-date research in nutrition studies. To understand a person’s dietary options in different physiological conditions, different ages and physical loads. To provide knowledge about nutrition in disease prevention. To be able to assess the necessary nutrition transformation over time, recommended nutritional norms in different age groups in Latvia and the world.
Preliminary Knowledge
Course completion shall have indispensable basic knowledge in human anatomy, physiology and biochemistry, in particular on energy metabolism and metabolism of macronutrients: carbohydrates, fats and proteins; understanding of the structure and functioning of the human body during exercise; basic knowledge of health training and biology.
Learning Outcomes
Knowledge
1.After completion of the study course, the student shall: 1. Describes the basic principles of healthy eating and nutrition recommendations for different populations. 2. Explains the role of macronutrients (carbohydrates, fats and proteins) and micronutrients (vitamins and mineral wool), as well as water in the human body and exercise. 3. Describes the principles of energy change and the role of nutrition in ensuring physical health, health and body recovery.
Skills
1.After completion of the study course, the student shall: 4. The necessity of energy and nutrients shall be calculated according to age, sex, physical activity and type of sport. 5. Analyse the composition of the diet and assess its compliance with the recommendations of healthy eating and sports nutrition. 6. Plan a balanced menu or nutrition plan, taking into account physical load and the body’s needs. 7. Scientific-based sources of information shall be used in the analysis of nutritional issues.
Competences
1.After completion of the study course, the student shall: 8. The effects of nutrition on health, physical health and athletic performance shall be evaluated. 9. Justify dietary recommendations for different groups of physical activity and athletes using evidence-based information. 10. Make informed decisions regarding the choice of nutrition and are able to critically evaluate the information available in the public space regarding nutrition and food supplements.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Preparation of seminars on topics: 1. Diets for children, young people and adult healthy people. 2. Biologically active substances in nutrition. 3. Dietary roughage. Gut bacteria. 4. Characteristics of the products and their composition. 5. Nutrition, its characteristics in various physical activities and ages. 6. Characterisation of eating disorders. 7. Nutrition for disease prevention. 8. Critical thinking in nutrition science. |
||
|
2.
Presentation |
15.00% from total grade
|
10 points
|
|
10 min presentation on a topical topic in nutrition, interpreting and comparing scientific literature sources written by different authors. |
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Quiz |
65.00% from total grade
|
10 points
|
|
Students’ knowledge, skills and competences are assessed in the quiz on eight blocks of topics. All 8 controls must be successfully written. If the student does not attend or successfully passes the examination work, it is mandatory to re-pass the control plate successfully. The aggregative evaluation of knowledge and competences in controls. |
||
|
2.
Final quiz |
20.00% from total grade
|
10 points
|
|
Final quiz on all course topics. To admit a student to this quiz and post a successful final score, they must have successfully written all 8 quiz jobs, as well as have presented a presentation. |
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
Total ECTS (Creditpoints):
2.00
Contact hours:
20 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
Total ECTS (Creditpoints):
2.00
Contact hours:
20 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Healthy adult’s nutrition. Nutrition of children and young people. Basic principles of consumption of nutritional product by a healthy person. Healthy nutrition recommendations. Recommended energy and nutrient intake for the inhabitants of Latvia. Food pyramid and healthy eating plate. Belonging of foods to a certain level of food pyramid/eating plate group. Possible deficiency of certain nutrients in the diet of the inhabitants of Latvia.
Health promotion programmes. Practical work.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Biologically active substances. Vitamins, minerals. Macro – and micro – minerals. Antioxidants in nutritional products. Functional nutrients.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Dietary fibres. Probiotic gut bacteria and dietary prebiotics. Probiotic bacteria. Prebiotic substances.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Products. Harmful substances in nutritional products. Nutritional products, groups and characteristics thereof.
Spices and herbs. Information on the composition of the food, analysis of labelling. Alcoholic beverages
|
Total ECTS (Creditpoints):
2.00
Contact hours:
16 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for physical activity (sports lessons). Physical activity and fitness nutrition goals, guidelines.
Nutrients for physically active people. Dietary supplements for physical activity. Determining metabolism, body composition characteristics, determination methods.
Fluid during loads, before and after. Specifics of creating a menu for a physically active person in a variety of physical activities. Changing body mass.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Eating disorders. Anorexia, bulimia, compulsive overeating. Fasting.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for disease prevention: risk factors for main non-infectious diseases and their prevention. Overweight and obesity, their prevalence in Latvia and the world, solutions to prevent it.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Critical thinking in nutrition studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Prepared presentation on a chosen topic of nutritional studies.
|
Total ECTS (Creditpoints):
2.00
Contact hours:
16 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Rubana, I.M. Uzturs fiziskā slodzē. Rīga: RaKa; 2010. 200 lpp. (akceptējams izdevums).
2.
Zariņš, Z., Neimane, L., & Bodnieks, E. 2021. Uztura mācība. 8., pārstrādātais un papildinātais izdevums. Rīga: LU Akadēmiskais apgāds. 430 lpp.
3.
Jeukendrup, A. E., & Gleeson, M. 2024. Sport Nutrition (4th ed.). Champaign, IL: Human Kinetics. 704 p.Suitable for English stream
4.
Burke, L. M., Deakin, V., & Minehan, M. (Eds.). 2024. Clinical Sports Nutrition (6th ed.). North Ryde, NSW: McGraw Hill Australia. 1056 p.
5.
Forsyth, A., Mantzioris, E., & Belski, R. (Eds.). 2024. Nutrition for Sport, Exercise, and Performance: Science and Application (2nd ed.). London: Routledge. 522 p.Suitable for English stream
6.
Berdanier, C.D., Dwyer, J.T., Heber, D., editors. 2014. Handbook of Nutrition and Food. 3rd ed. Boca Raton, FL: CRC Press, Taylor & Francis Group; xxi1136 p.Suitable for English stream
7.
Raymond, J.L., Morrow, K., editors. Krause and Mahan's Food and the Nutrition Care Process. 16th ed. St. Louis, MO: Elsevier; 2022. xxii, 1232 p.Suitable for English stream
8.
Webster-Gandy, J., Madden, A., Holdsworth, M., editors. Oxford Handbook of Nutrition and Dietetics. 3rd ed. Oxford: Oxford University Press; 2020. 960 p.Suitable for English stream
Additional Reading
1.
Clark, N. 2023. Nancy Clark's Sports Nutrition Guidebook (7th ed.). Champaign, IL: Human Kinetics. 544 p.Suitable for English stream
2.
Lenham-New, S. A., Stear, S. J., Shirreffs, S. M., & Collins, A. L. (Eds.). 2024. Sport and Exercise Nutrition (2nd ed.). Hoboken, NJ: Wiley-Blackwell.Suitable for English stream
3.
Karpinski, C., and Rosenbloom, C. A. (Eds.). 2019. Sports Nutrition: A Handbook for Professionals (6th ed.). Chicago, IL: Academy of Nutrition and Dietetics. xv, 596 p.Suitable for English stream
4.
Bean, A. 2023. The Complete Guide to Sports Nutrition (9th ed.). London: Bloomsbury Sport. 416 p.Suitable for English stream
5.
Eberle, S. G. 2014. Endurance Sports Nutrition (3rd ed.). Champaign, IL: Human Kinetics. 320 p.Suitable for English stream
6.
Benardot, D. 2022. Advanced Sports Nutrition (3rd ed.). Champaign, IL: Human Kinetics. 560 p.Suitable for English stream
Other Information Sources
1.
PennutritionSuitable for English stream
2.
The Obesity SocietySuitable for English stream
3.
ESPENSuitable for English stream
4.
Brīvpieejas e-resursi
5.
Latvijas Veselības Ministrija
6.
Slimību profilakses un kontroles centrs
7.
American College of Sports MedicineSuitable for English stream
8.
American Council on ExerciseSuitable for English stream
9.
International Journal of Sport Nutrition and Exercise MetabolismSuitable for English stream
10.
Journal of the International Society of Sports NutritionSuitable for English stream
11.
The Australian Institute of SportSuitable for English stream