Veidlapa Nr. M-3 (8)
Study Course Description
Basics of Nutrition Education
Course Code
SUUK_299
Branch of Science
Clinical medicine
ECTS
9.00
Target Audience
Medical Services; Rehabilitation
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Māra Kampara
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, Anniņmuižas blvd. 26a, rk@rsu.lv
About Study Course
Objective
1. To acquaint students with scientifically grounded conclusions in the field of nutrition science. 2. To develop understanding of methods of information acquisition and processing and their analytical evaluation.
Preliminary Knowledge
Biology, anatomy, physiology, chemistry, biochemistry.
Learning Outcomes
Knowledge
1.Students will be able to demonstrate the basic knowledge of the field of nutrition science and the profession of a nutritionist, as well as an understanding of key concepts and regularities.
Skills
1.Students will be able to formulate and analytically describe information, problems and solutions in the field of nutrition and have a reasoned discussion.
Competences
1.Students will be able to independently acquire, analyse and use information, to solve and solve problems in the respective field.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
10 points
|
|
Independent study and analysis of scientific literature; practical tasks and presentation. 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. |
||
|
2.
Examination |
15.00% from total grade
|
10 points
|
|
Paper - freely chosen topic of student's interest related to nutrition |
||
|
3.
Examination |
15.00% from total grade
|
10 points
|
|
Presentation of the developed menu and technological maps |
||
|
4.
Examination |
15.00% from total grade
|
10 points
|
|
Food diary presentation |
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
15.00% from total grade
|
10 points
|
|
Knowledge test on children's nutrition issues |
||
|
2.
Examination |
15.00% from total grade
|
10 points
|
|
Knowledge test on dietary recommendations and nutrients |
||
|
3.
Examination |
25.00% from total grade
|
10 points
|
|
Participation in seminars, timely and qualitative performance of independent work, demonstration of acquired knowledge and own opinion – 15%. Attendance at lectures/classes – 10%. The examination assessment shall cover all the above headings. |
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Proteins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Fats.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Water. Electrolytes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Water. Electrolytes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Principles of nutrition of physically active people.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Current nutrition information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Current nutrition information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Genetically modified organisms, genetically modified food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Genetically modified organisms, genetically modified food.
|
Total ECTS (Creditpoints):
6.00
Contact hours:
96 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Basic principles of menu design and healthy food preparation.
Nutrition in disease prevention.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Organization of catering services and basic principles of complex menu planning in educational institutions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
“Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Medical nutrition in case of various diseases
Dietary foods.
Allergens in food products and their control. Providing information to consumers.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Classification of the diets in Latvia’s hospitals. Technical specification. Basic principles of the preparation of the basic medical menu.
Basic principles of calculating the nutritional value of the patient's menu.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Practical work – planning the patient's menu.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
4
|
Topics
|
Food preparation technology.
Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Organizational structure of the catering company.
Organization of catering services in the hospital.
Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Presentations of students' independent works.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Caries. Bottle caries. Tooth erosions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Manifestations of systemic diseases in the oral cavity.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Manifestations of systemic diseases in the oral cavity.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
48 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Introduction to the course "The basics of nutrition education".
Healthy lifestyle.
Nutrition guidelines.
Nutrition product groups.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Carbohydrates. Sweeteners. Ballast.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Proteins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Proteins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Fats.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Water. Electrolytes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Water. Electrolytes.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Nutrition knowledge repetition and test.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Principles of nutrition of physically active people.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Principles of nutrition of physically active people.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Current nutrition information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Current nutrition information.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Genetically modified organisms, genetically modified food.
|
Total ECTS (Creditpoints):
6.00
Contact hours:
96 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for older adults.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Organization of catering services and basic principles of complex menu planning in educational institutions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
“Green procurement” – costs, impact on the environment, requirements for the quality of food products. Quality food products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Medical nutrition in case of various diseases
Dietary foods.
Allergens in food products and their control. Providing information to consumers.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Practical work – planning the patient's menu.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
4
|
Topics
|
Food preparation technology.
Dietary food preparation, according to the technological map. Preparation of freshly pressed oil. Tasting.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Organizational structure of the catering company.
Organization of catering services in the hospital.
Classics of world cuisine and peculiarities of the diet of other nations. Food preparation methods and food serving traditions.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Presentations of students' independent works.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Cuisine of different nations.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Caries. Bottle caries. Tooth erosions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Manifestations of systemic diseases in the oral cavity.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Nutrition for children:
- in the first year of life,
- at the age of 1-7 years,
- at school age.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Study room
|
4
|
Topics
|
Evaluation of anthropometric indicators and necessary nutrients. Discussions about problematic issues in children's age.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
48 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021.
2.
Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem 2012.gada 13.marta MK noteikumi Nr.172
Additional Reading
1.
Mann J., Truswell A.S. Essentials of Human Nutrition, 4th ed. Oxford University Press, 2012
2.
Mahan L. K., Escott – Stump S., Raymond J. L. Krause's Food & the Nutrition Care Process, 14th ed., Elsevier, 2012
3.
Caballero B. (ed.) Encyclopedia of Human Nutrition, 4th ed., Elsevier, 2023
4.
Thomas B. and Bishop J., eds. Manual of Dietetic Practice. 6th ed. Somerset, NJ, USA: John Wiley & Sons, 2019.
5.
Mazur E., Litch N. Nutrition and Diet Therapy, 7th ed. Philadelphia, PA, USA: F. A. Davis, 2019
6.
Souci S.W., Fachmann W., Kraut H. Food Composition and Nutrition Tables, 7th ed., MedPharm Scientific Publishers, 2008
7.
Gandy, J.(ed.), Manual of Dietetic Practice, 6th ed.,Wiley, 2019.
8.
Jeukendrup A., Gleeson M. Sport Nutrition, 3rd ed. Human Kinetics, 2019
9.
Goday P.S., Walia C. (eds.) Pediatric Nutrition for Dietitians, 1th ed. CRC Press, 2022
10.
Shaw V. (ed.) Clinical Paediatric Dietetics, 5th ed. Wiley, 2020
11.
Kozule V. Uzturs 1.,2.,3.,4. daļas (1999 - 2002) Mācību palīglīdzeklis LLU
12.
Burke L., Deakin V. & Minehan M. Clinical Sports Nutrition, 6th ed. McGraw-Hill Education, 2021
13.
Karpinski C. (Ed.) & Rosenbloom C. A. (Assistant ed.). Sports nutrition: A handbook for professionals. Academy of Nutrition and Dietetics, 2017