Veidlapa Nr. M-3 (8)
Study Course Description
Healthy Food Preparation
Course Code
SUUK_275
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Medical Services
LQF
All Levels
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Liene Sondore
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
To promote the knowledge acquisition about food preparation technology, product selection, product composition, product processing.
To acquire the basic knowledge of healthy food cooking, seasonal and balanced menu creation. To learn creation of new recipes, searching information about necessary recipes for a particular food group, to cook healthy food.
To understand the physical/ chemical processes in food storage, processing and product preparation time, minimising the loss of nutrients. Practical lessons are aimed to learn the basic principles of healthy cooking.
Preliminary Knowledge
Anatomy, normal and pathological physiology and biochemistry.
Learning Outcomes
Knowledge
1.Upon successful acquisition of the study course, the students will be able to: • evaluate food group selecton for the particular menu; • assess the applicability of a specific product and preparation technology; • as quickly as possible replace the existing formulations with new, healthier ones, offering patients, caterers, modern solution in the preparation of meals; • create a menu on a basis of modern, licensed programmes in menu formation.
Skills
1.Upon successful completion of the course, students will understand the role of healthy cooking, will be able to suggest healthier meals for different age groups and patients. Students also will understand how to change the way of preparation in food companies, by choosing healthier cooking methods of the dishes and be able to justify their choices.
Competences
1.Upon completion of the study course students will be able to independently evaluate patients', catering businesses' food preparation technologies, menus, will be able, if necessary, to independently make changes in the menus.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Healthy recipe search in media; recipes website analysis, presentations; homework – food technology; different diet recipes' analysis.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Written exam with which students' acquired knowledge is assessed. 50% exam, 20% attendance and 30% independent work.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction. Cooking technology.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Technological processes of cooking, their characteristics, terms, concepts.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Preparation of a balanced menu according to the legislation of the Republic of Latvia.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Technological process of meat/ fish dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetable and vegetarian dishes. Technological process of cooking vegetarian and vegetable dishes.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Vegetable and vegetarian dishes. Technological process of cooking vegetarian and vegetable dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Technological process of grains. Technological process of egg/ milk dishes.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of grains. Technological process of egg/ milk dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Technological process of medical nutrition preparation. Basic principles of nutrition preparation for various diseases.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of medical nutrition preparation. Basic principles of nutrition preparation for various diseases.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Children nutrition. Basic principles of food preparation for children, young people. Cooking for seniors.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Children nutrition. Basic principles of food preparation for children, young people. Cooking for seniors.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Grain products for daily food – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Meat/ fish dishes for daily meals – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Children's menu preparation, cooking technology.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Preparation of medical nutrition.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
L. Kathleen Mahan, Janice L Raymond. Krause and Mahan's Food and the Nutrition Care Process. 16th edition, 2022
3.
Krause, Mahan, & Mahan, L. Kathleen. Krause and Mahan's Food and the Nutrition Care Process / [edited by] Janice L. Raymond, Kelly Morrow. 16th ed. 2023