.
Obesity and its Treatment
Study Course Description
Course Description Statuss:Approved
Course Description Version:7.00
Study Course Accepted:08.02.2023 16:27:17
| Study Course Information | |||||||||
| Course Code: | SUUK_004 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine | Target Audience: | Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Sports and Nutrition | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 5 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 32 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 5 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal physiology. | ||||||||
| Objective: | After completing the course students gain in-depth understanding and knowledge of obesity and its treatment. The importance of the course is determined by the rapid increase based on obesity in Latvia in recent years. One of the main goals of the course is to provide knowledge about the etiology of obesity, the classification of obesity, metabolic syndrome, the effects of obesity on health and survival. Particular emphasis is placed on the very significant obesity of children and adolescents in Latvia today. Obesity treatment methods (nutrition therapy, alternative diets, medical and surgical treatment) as well as recommendations of the Latvian Association of Dietetic Doctors for the treatment of obesity are presented. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Obesity, it`s etiology and epidemiology. | Lectures | 1.00 | auditorium | |||||
| 2 | Obesity classification. Android obesity and type. Fat methods. | Lectures | 1.00 | auditorium | |||||
| 3 | Brief introduction to the treatment of obesity. Obesity drug and surgical therapy. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 4 | Child and adolescent obesity. | Lectures | 1.00 | auditorium | |||||
| 5 | Dietary recommendations for weight reduction reinforcement, because - as the effects of prevention measures. | Lectures | 1.00 | auditorium | |||||
| 6 | Individual menu development the basic principles of the patient/client, who must reduce the weight. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 7 | Test class. | Classes | 1.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Obesity, it`s etiology and epidemiology. | Lectures | 1.00 | auditorium | |||||
| 2 | Obesity classification. Android obesity and type. Fat methods. | Lectures | 1.00 | auditorium | |||||
| 3 | Brief introduction to the treatment of obesity. Obesity drug and surgical therapy. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 4 | Child and adolescent obesity. | Lectures | 1.00 | auditorium | |||||
| 5 | Dietary recommendations for weight reduction reinforcement, because - as the effects of prevention measures. | Lectures | 1.00 | auditorium | |||||
| 6 | Individual menu development the basic principles of the patient/client, who must reduce the weight. | Lectures | 1.00 | auditorium | |||||
| Classes | 2.00 | auditorium | |||||||
| 7 | Test class. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Organization of independent work: to analyze a meta-analysis or an overview of the study course topic; analysis of menu of overweight / obese people; to present the results of the work obtained during the study course, working with a client who has overweight problems. 1) To provide knowledge of treatment of obesity disease from the point of view of a practicing dietician, 2) To give an insight into weight loss diets both historically and today, 3) Give evaluation and critique to the most popular diets, highlighting the importance of evidence-based medicine. | ||||||||
| Assessment Criteria: | Student has to take part in 4 seminars and the final test in which students present the results of experiment in which body weight corrections have been made. The final mark consists of seminar attendance and participation and test results respectively (60%) and final test result (40%). | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | After successful completion of the course students will be able to: • Successively organize and systematize information about obesity as a risk factor in the development of a large number of diseases; • To assess the direct and indirect links between obesity as a disease and nutrition; • To define and recognize the prevention, nutritional knowledge of chemical structure and the effects on human health; • To assess the diet as a risk factor or health-promoting factor; • Give interpretation of the energy needs, nutrient combinations and the importance of physical activity in overweight and obesity development and also it`s reduction; • To explain the metabolic syndrome formation mechanisms. | ||||||||
| Skills: | During the course, students are able to analyze the menu, taking into account healthy nutrition recommendations for a healthy individual and an overweight individual, taking into account age, gender and the coefficient of physical activity. Students will also gain solid knowledge about healthy nutrition and its application. | ||||||||
| Competencies: | Students will know the composition of food products and their energy value, the recommended range of products for weight-reducing diets. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Katz, David L. Nutrition in clinical practice: a comprehensive, evidence-based manual for the practitioner / with Rachel S.C. Friedman, Santa Rosa, and Sean C. Lucan. New York. 3rd edition. Philadelphia : Wolters Kluwer, [2015] xxi, 730 lpp. | ||||||||
| 2 | Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. Boca Raton : CRC Press, Taylor & Francis Group, [2013], c2014. xxi, 1113 pages | ||||||||
| 3 | Medical nutrition and disease : a case-based approach / editor-in-chief, Lisa Hark, Darwin Deen ; senior editor, Gail Morrison. 5th edition. [2014]. 1411 xiv, 584 lpp. | ||||||||
| 4 | Clinical nutrition / edited on behalf of the Nutrition Society by Marinos Elia ... [et al.] ; foreword by Dame Sally C. Davies. 2nd edition. Chichester, West Sussex : Wiley-Blackwell, 2013. xiv, 526 lpp. Nutrition Society textbook series | ||||||||
| 5 | Krause's food & the nutrition care process / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. 13th edition. St. Louis, Mo. : Elsevier/Saunders, c2012. xix, 1227 lpp. | ||||||||
| 6 | Uztura mācība / Zigurds Zariņš, Lolita Neimane, Edgars Bodnieks. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Akadēmiskais apgāds, 2021 422 lpp. | ||||||||
| 7 | Oxford handbook of nutrition and dietetics / [edited by] Joan Gandy, Angela Madden, Michelle Holdsworth. 2nd edition. Oxford ;New York : Oxford University Press, USA, 2012 xxi, 818 lpp. Oxford handbooks. Oxford medical publications | ||||||||
| 8 | Using price policies to promote healthier diets / World Health Organization. Regional Office for Europe. Copenhagen : WHO Regional Office for Europe, 2015. vi, 42 lpp. | ||||||||
| 9 | E – grāmata Physical Activity, Fitness, Nutrition and Obesity During Growth Bentham Science Publishers, 2015. ISBN: ISBN number:9781608059478 | ||||||||
| 10 | Early Years Nutrition and Healthy Weight Stewart, Laura; Thompson, Joyce. John Wiley & Sons, Incorporated, 2015. ISBN: ISBN number:9781118792445 | ||||||||
| 11 | Food, Nutrition and Eating Behavior. By: Israeli, Sigal; Merrick, Joav. New York: Nova Science Publishers, Inc. 2014. eBook. | ||||||||
| 12 | http://www.pennutrition.com.db.rsu.lv/Home.aspx | ||||||||
| 13 | http://www.ldusa.lv/ | ||||||||
| 14 | http://www.obesity.org/obesity/resources/facts-about-obesit… | ||||||||
| 15 | http://www.espen.org/ | ||||||||
| 16 | http://www.rsu.lv/biblioteka/resursi/brivpieejas-e-resursi/… | ||||||||
| Additional Reading | |||||||||
| 1 | Lejnieks, Aivars, Viss par sāli : pārmēra sāls lietošanas kaitējumi veselībai / Aivars Lejnieks, Andrejs Kalvelis. [Rīga] : Latvijas Hipertensijas biedrība, 2011. 33 lpp. : il., tab. ; 21 cm. | ||||||||
| 2 | The challenge of obesity in the WHO European Region and the strategies for response. Проблема ожирения в Европейском регионе ВОЗ и стратегии ее решения / Всемирная организация здравоохранения. Европейское региональное бюро ; под редакцией: Francesco Branca, Haik Nikogosian и Tim Lobstein. Копенгаген, 2009. | ||||||||
| Other Information Sources | |||||||||
| 1 | www.vm.gov.lv | ||||||||
| 2 | www.ldusa.lv | ||||||||
| 3 | http://www.who.int/en/ | ||||||||
