Veidlapa Nr. M-3 (8)
Study Course Description
Healthy and Sustainable Diet
Course Code
SUUK_295
Branch of Science
Clinical medicine; Health care sciences and services
ECTS
3.00
Target Audience
Biology; Business Management; Civil and Military Defense; Clinical Pharmacy; Communication Science; Dentistry; Health Management; Information and Communication Science; Juridical Science; Law; Life Science; Management Science; Marketing and Advertising; Medical Services; Medical Technologies; Medicine; Midwifery; Nursing Science; Pedagogy; Person and Property Defence; Pharmacy; Political Science; Psychology; Public Health; Rehabilitation; Social Anthropology; Social Welfare and Social Work; Sociology; Sports Trainer
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Lolita Vija Neimane
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, spk@rsu.lv, +371 67611559
About Study Course
Objective
The aim of the course is to acquire basic knowledge about the criteria of a sustainable diet, to develop the ability to critically evaluate diets and food products from the aspect of sustainability, as well as to develop the ability to integrate aspects of sustainability into nutrition-related recommendations, taking into account the state of human health at different stages of life.
Preliminary Knowledge
Anatomy, physiology and the basics of internal diseases, the basics of nutrition, English language.
Learning Outcomes
Knowledge
1.After successful completion of the course, students will be able to: 1. Understand the criteria of a sustainable diet. 2. Understand the impact of a sustainable diet on health. 3. Understand the disadvantages and restrictions of use of a sustainable diet.
Skills
1.Students will be able to: 1. To assess diets according to sustainability criteria. 2. To make a comparison of food products according to sustainability criteria. 3. To create recommendations on sustainable nutrition for Latvian conditions, taking into account a person's state of health and stage of life.
Competences
1.The student is able to evaluate diets according to sustainability criteria and give recommendations on sustainable nutrition, taking into account the state of human health at different stages of life.
Assessment
Individual work
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Title
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% from total grade
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Grade
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|---|---|---|
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1.
Individual work |
-
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-
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The students' independent work is organized individually and/or in working groups, with the task of preparing a presentation on the possibilities of a sustainable diet in Latvian conditions in all seasons, taking into account the person's state of health and stage of life.
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.
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Examination
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Title
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% from total grade
|
Grade
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|---|---|---|
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1.
Examination |
-
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-
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Individually or in groups, prepare a presentation on the possibilities of a sustainable diet for a hypothetical patient.
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2.
Examination |
-
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-
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The student's evaluation is made up of an intermediate test: 1) presentation (50%); 2) active participation in seminars (20%) and final exam: 3) written exam (test) (30%)
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
|
Other
|
2
|
Topics
|
Criteria for a sustainable diet (health, ecological, social, economic, and political criteria)
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-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Criteria for a sustainable diet (health, ecological, social, economic, and political criteria)
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.)
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
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2
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Topics
|
Types of sustainable food products
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
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2
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Topics
|
Types of sustainable food products
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
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2
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Topics
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Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.)
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
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2
|
Topics
|
Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
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On site
|
Auditorium
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2
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Topics
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Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.)
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Criteria for a sustainable diet (health, ecological, social, economic, and political criteria)
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Criteria for a sustainable diet (health, ecological, social, economic, and political criteria)
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.)
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Evaluation of diets according to sustainability criteria (vegan diet, vegetarian diet, Mediterranean diet, Western diet, Keto diet, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Types of sustainable food products
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Types of sustainable food products
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Effects of a sustainable diet on health (risk of diabetes, mortality, obesity, CVD, cancer, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Restrictions on the use of sustainable nutrition (celiac disease, irritable bowel syndrome, allergies, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Risks of sustainable nutrition (retarded growth, poor bone development, and anemia, etc.)
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sustainable diet possibilities in Latvian conditions in all seasons
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Riccardo Valentini, John L. Sievenpiper, Marta Antonelli, Katarzyna Dembska. “Achieving the Sustainable Development Goals Through Sustainable Food Systems”. 2019, Springer Cham
2.
Walter Leal Filho, Anabela Marisa Azul, Luciana Brandli, et.al. “Responsible Consumption and Production”. 2020, Springer Cham
3.
Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hag Ali Hassan. “Science and Innovations for Food Systems Transformation”. 2023, Springer Cham
4.
Aakriti Grover, Anju Singh, R. B. Singh. “Sustainable Health Through Food, Nutrition, and Lifestyle”. 2023, Springer Singapore
5.
Qaisar Mahmood. “Sustainable Plant Nutrition under Contaminated Environments”. 2022, Springer Cham
6.
Jessica Fanzo, Claire Davis. “Global Food Systems, Diets, and Nutrition”. 2021, Palgrave Macmillan Cham
7.
Luca Serventi. “Sustainable Food Innovation”. 2023, Springer Cham