Veidlapa Nr. M-3 (8)
Study Course Description
Principles of Nutrition and Diet for Healthy and Sick People
Course Code
RDI_004
Branch of Science
Anatomy; Clinical medicine
ECTS
7.00
Target Audience
Medicine
LQF
Level 8
Study Course Implementer
Course Supervisor
Laila Meija
Residency Speciality
Speciality
Dietician
Supervisor of Medical Speciality
Laila Meija
Contacts
-
About Study Course
Objective
To ensure the acquisition of theoretical knowledge of nutrition of healthy and sick people, dietary principles and diet planning.
Learning Outcomes
Knowledge
1.Knowledge of nutritional assessment, energy and nutrient needs and diet planning process.
Skills
1.Skills to assess nutrition and develop detailed personalised dietary recommendations and meal plans.
Competences
1.Competence to make dietary recommendations and develop meal plans taking into account individual nutritional needs.
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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To acquire basic theoretical knowledge of nutritional assessment; energy and nutrient requirements; diet composition.
To learn the methodology of processing nutrition data and drawing up a dietary plan.
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Examination
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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.
Examination |
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-
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A written test and an oral test comprising an assessment of theoretical knowledge and practical exercises.
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Study Course Theme Plan
FULL-TIME
Part 1
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Seminar
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Modality
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Location
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On site
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Auditorium
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Topics
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Physiology and pathological physiology of the digestive tract, metabolism, energy balance
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Seminar
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Modality
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Location
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|---|---|---|
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-
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Topics
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Nutrients: basic nutrients (proteins, carbohydrates and fats) and micronutrients (minerals, vitamins). Free radicals. Antioxidants. Biologically active substances in plants
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Seminar
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Modality
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Location
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|---|---|---|
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-
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-
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Topics
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Nutrition of healthy people. Food product groups, dietary choices, amount in each product group. Healthy nutrition recommendations of professional associations of different countries. Vegetarianism
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Seminar
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Modality
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Location
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-
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-
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Topics
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Diet preparation, principles, methodology, influence of culinary processing on nutrients
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Seminar
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Modality
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Location
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|---|---|---|
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-
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Topics
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Types of cooking. Food safety. Principles of hygiene in food serving. Food additives
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Seminar
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Modality
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Location
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|---|---|---|
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-
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-
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Topics
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Assessment of nutrition: body composition, energy intake, amount of nutrients in the diet and interpretation of laboratory tests. Patient’s diagnostic and therapeutic nutrition therapy protocol
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Seminar
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Modality
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Location
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-
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Topics
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Energy and protein requirements for healthy and sick people. Enteral and parenteral feeding, relation to disease specifics
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Total ECTS (Creditpoints):
7.00
Number of Residency Seminars:
7
Length (weeks):
5
Final Examination:
Residency exam (Theory and practice)
Bibliography
Required Reading
1.
L. K. Mahan, S. Escott-Stump and J. L Raymond. Krause's Food & the Nutrition Care Process, 13th Edition L., Saunders, 2012, p. 1227.
2.
L. Sobotka. Basics in clinical nutrition. 4th Edition, Galen, 2011, p. 723.
Additional Reading
1.
J. Gandy. Manual of Dietetic practice, Willey Blackwell, 2014, p. 988.
2.
Payne A., Barker H. Advancing Dietetica and Clinical Nutrition, Churchill Livingstone Elsevier, 2010, p. 382.
3.
R. L. Duyff. American Dietetic Association. Complete Food & Nutrition Guide, 4th Edition. John Wiley & Sons, Inc. 2012, p. 708.
4.
C. D. Berdanier, J.T. Dwyer, D. Heber. Handbook of Nutrition and Food. 3rd Edition. CRC Press, 2014, p. 1113.
5.
Zariņš Z., Neimane L. Uztura mācība. Rīga: LU Akadēmiskais apgāds, 2009, 464 lpp.