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Care and Nutrition for a Healthy Woman
Study Course Description
Course Description Statuss:Approved
Course Description Version:4.00
Study Course Accepted:30.11.2022 09:35:57
| Study Course Information | |||||||||
| Course Code: | MDAK_028 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Nursing Science | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Signe Irša | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Nursing and Obstetric Care | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 26a Anniņmuižas boulevard, mdak rsu[pnkts]lv, +371 67061568 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 5 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 10 | ||||
| Classes (count) | 11 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 22 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Knowledge in anatomy, physiology. | ||||||||
| Objective: | Acquisition of basic theoretical knowledge and practical skills in the care of healthy women in different periods of life and in the use of rational nutrients necessary for the body. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Healthy woman and nutrition. Health. Medicine. Health education. Nutrition. | Lectures | 1.00 | other | |||||
| 2 | Neonatal, prepubertal and pubertal women and nutrition. | Lectures | 1.00 | other | |||||
| 3 | Women of reproductive age and nutrition. | Lectures | 1.00 | other | |||||
| 4 | Menopausal women and nutrition. | Lectures | 1.00 | other | |||||
| 5 | Basic principles of counselling a healthy woman about the health of her reproductive organ system and nutrition. | Lectures | 1.00 | other | |||||
| 6 | Basic principles of diet planning. | Classes | 1.00 | auditorium | |||||
| 7 | Preparing healthy meals – proteins, carbohydrates, fats in daily diet. | Classes | 1.00 | auditorium | |||||
| 8 | Planning and analysing a rational diet for a teenage girl. | Classes | 1.00 | auditorium | |||||
| 9 | Planning and analysing a rational diet for a pregnant and lactating woman. | Classes | 1.00 | auditorium | |||||
| 10 | Planning and analysing a rational diet for a woman of reproductive age. | Classes | 1.00 | auditorium | |||||
| 11 | Planning and analysing a rational diet for a menopausal woman. | Classes | 1.00 | auditorium | |||||
| 12 | Planning and analysing a rational diet for an elderly woman. | Classes | 1.00 | auditorium | |||||
| 13 | Basic diet planning and cooking principles for a vegetarian woman. | Classes | 1.00 | auditorium | |||||
| 14 | Basic diet planning and cooking principles for an overweight woman. | Classes | 1.00 | auditorium | |||||
| 15 | Basic cooking principles for osteoporosis prevention. | Classes | 1.00 | auditorium | |||||
| 16 | Food, product substitution options, cooking technology. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | For a deeper understanding of the theoretical part of the course, students independently create crossword puzzles according to the topic of each lecture. | ||||||||
| Assessment Criteria: | The following will be assessed in the study course: Independent learning – creation of crossword puzzles, relevance of their content to the topic, independent work of the student, design of the work. Testing of theoretical knowledge – test questions, according to lecture topics. Testing of practical skills – presentations of rational diets developed by students. The final examination – exam – is a written test with open-ended questions. | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | As a result of completing the study course students gain basic knowledge that allows them to: • characterise the anatomy and physiology of female reproductive organ system in various periods of life; • characterise the importance of the main nutrients - proteins, carbohydrates and fat - to women in various periods of life; • characterise the role of vitamins and minerals in the diet of women in various periods of life; • describe the importance of nutrition during pregnancy and lactation; • explain the role of nutrition in disease prevention and treatment. | ||||||||
| Skills: | Upon successful completion of the course the students will know how to: • provide recommendations on the importance of nutrition to women in various periods of life; • provide recommendations on the importance of nutrition during pregnancy and lactation period; • educate women, her family members and society on issues regarding promotion and preservation of reproductive health. | ||||||||
| Competencies: | As a result of completing the study course, the student is able: • to assess the importance of nutrition for women at different stages of life; • to assess the importance of a healthy diet in promoting, preserving and sustaining health; • to assess the importance of nutrition during pregnancy and lactation; • to create a rational diet for women at different stages of life; • to evaluate the products used in the diet. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Z. Zariņš, L. Neimane. „Uztura mācība”. Apgāds „Rasa ABC”, 2021 | ||||||||
| 2 | I.Vībergas redakcijā. „Ginekoloģija”. Nacionālais apgāds, 2013. | ||||||||
| 3 | Lekciju materiāls. | ||||||||
| Additional Reading | |||||||||
| 1 | RSU bibliotēkā pieejamie resursi par veselīgu uzturu. | ||||||||
| Other Information Sources | |||||||||
| 1 | www.pubmed.com | ||||||||
