Veidlapa Nr. M-3 (8)
Study Course Description
Basics of Nutrition Education
Course Code
SUUK_225
Branch of Science
Clinical medicine
ECTS
7.50
Target Audience
Rehabilitation
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Māra Kampara
Structure Unit Manager
Una Veseta
Structural Unit
Department of Sports and Nutrition
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
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 |
-
|
-
|
|
Independent study and analysis of scientific literature; practical tasks and presentation.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Paper - freely chosen topic of student's interest related to nutrition
|
||
|
2.
Examination |
-
|
-
|
|
Food diary presentation/knowledge test
|
||
|
3.
Examination |
-
|
-
|
|
Presentation of the developed menu and technological maps
|
||
|
4.
Examination |
-
|
-
|
|
Attendance of lectures/classes – 20%.
Participation in seminars, high-quality performance of independent work within the deadlines, demonstration of the acquired knowledge and opinion – 20%.
Preparation and presentation of the Food diary/knowledge test – 20%.
Report – 20%.
Presentation of the developed menu and technological maps – 20%.
The exam score includes the average grade of 3 tests.
|
||
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.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition publications and source analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
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
|
Auditorium
|
2
|
Topics
|
Fats.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Principles of nutrition of physically active people.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Current nutrition information. Review and analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Body weight adjustment. Diets.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Development of a technological map for dishes with warm treatment.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Development of a technological map for dishes with warm treatment.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Homework presentation (Homework: developing a menu and drawing up technological maps for a preschool educational institution, 1 day, 3-6 years).
|
Total ECTS (Creditpoints):
7.50
Contact hours:
80 Academic Hours
Final Examination:
Exam
PART-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.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition information resources. Reliable information.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition publications and source analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Energy. Calculation of the amount of energy required by an individual.
|
-
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
|
Auditorium
|
2
|
Topics
|
Fats.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition claims on foods. Analysis of labelling.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Nutrition evaluation. Nutrition diary.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Vitamins.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Minerals.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
A paper on a topical/interesting topic of nutrition.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Principles of nutrition of physically active people.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Computer room
|
4
|
Topics
|
Current nutrition information. Review and analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Body weight adjustment. Diets.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Vegetarianism. Veganism. Rawism.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Development of a technological map for dishes with warm treatment.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Development of a technological map for dishes with warm treatment.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
4
|
Topics
|
Homework presentation (Homework: developing a menu and drawing up technological maps for a preschool educational institution, 1 day, 3-6 years).
|
Total ECTS (Creditpoints):
7.50
Contact hours:
80 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021.
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., Allen L., Prentice A. (ed.) Encyclopedia of Human Nutrition. Elsevier, 2005
4.
Thomas B. and Bishop J., eds. Manual of Dietetic Practice. 6th ed. Somerset, NJ, USA: John Wiley & Sons, 2019.
5.
Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed.. Philadelphia, PA, USA: F. A. Davis, 2014
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.