Todays News in Diet Therapy

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:15.12.2023 12:49:08

Study Course Information
Course Code:		SUUK_046		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Nutrition Science		Target Audience:		Medical Services; Public Health
Study Course Supervisor
Course Supervisor:		Edgars Bodnieks
Study Course Implementer
Structural Unit:		Department of Sports and Nutrition
The Head of Structural Unit:
Contacts:		Riga, Cigoriņu street 3, spkrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		16
Classes (count)		8	Class Length (academic hours)		2	Total Contact Hours of Classes		16
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		16
Classes (count)		8	Class Length (academic hours)		2	Total Contact Hours of Classes		16
Total Contact Hours								32
Study course description
Preliminary Knowledge:
Anatomy, physiology, pathological physiology, biochemistry, nutrition lesson.
Objective:
To promote the acquisition of knowledge about nutritional assessment of patients in hospital, to be able to assess the risks of malnutrition and classify the severity. To be able to explain the potential power type (cuisine diet variations, probe power supply options and opportunities for parenteral nutrition).
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Current affairs in diet therapy			Lectures		1.00	other
				Classes		1.00	other
2	Nutritional assessment screening			Lectures		1.00	other
				Classes		1.00	other
3	Anemia			Lectures		1.00	other
				Classes		1.00	other
4	Principles of the Type 2 CD Diet			Lectures		1.00	other
				Classes		1.00	other
5	Short bowel syndrome			Lectures		1.00	other
				Classes		1.00	other
6	Pre- , probiotics			Lectures		1.00	other
				Classes		1.00	other
7	Principles of nutrition for kidney patients			Lectures		1.00	other
				Classes		1.00	other
8	Celiac disease			Lectures		1.00	other
				Classes		1.00	other
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Current affairs in diet therapy			Lectures		1.00	other
				Classes		1.00	other
2	Nutritional assessment screening			Lectures		1.00	other
				Classes		1.00	other
3	Anemia			Lectures		1.00	other
				Classes		1.00	other
4	Principles of the Type 2 CD Diet			Lectures		1.00	other
				Classes		1.00	other
5	Short bowel syndrome			Lectures		1.00	other
				Classes		1.00	other
6	Pre- , probiotics			Lectures		1.00	other
				Classes		1.00	other
7	Principles of nutrition for kidney patients			Lectures		1.00	other
				Classes		1.00	other
8	Celiac disease			Lectures		1.00	other
				Classes		1.00	other
Assessment
Unaided Work:
Analysis of clinical examples.
Assessment Criteria:
Oral exam 50%, work in seminars 50%
Final Examination (Full-Time):		Exam (Oral)
Final Examination (Part-Time):		Exam (Oral)
Learning Outcomes
Knowledge:		To acquire knowledge of the metabolism of certain diseases. Define catabolic changes: malnutrition, cachexia. Distinguish between enteral and parenteral mixtures, as well as to interpret their features (composition, types of packaging, entry forms).
Skills:		Explain the types of opportunities and power to assess the advantages in configure groups of patients - surgical therapy and ICU wards: 1) Enteral feeding - a nasogastric tube, PEG, PEJ, ostomy surgery. To be able to explain about the probe-care facilities; 2) Parenteral Nutrition: definition of the term - peripheral venous input, the central venous input.
Competencies:		Recognize and explain specific diet importance and opportunities in certain groups of diseases - inflammatory bowel disease, pancreatic disease, chronic liver and biliary tract, kidney disease, mucoviscidosis (lung, pancreas, liver, kidney polycystic), metabolic diseases (hemohromatoze, Wilson's disease, gout) in the perioperative period.
Bibliography
No.	Reference
Required Reading
1	Basics in Clinical Nutrition. 5th Edition. Editor-in Chief Luboš Sobotka; Associate Editors Simon P. Allison, Peter Fϋrst Remy Meier, Marek Pertkiewicz, Peter Soeters. 2019.
2	Oxford Handbook of Nutrition and Dietetics. 2020. Edited by: Joan Webster-Gandy, Angela Madden, Michelle Holdsworth.
3	Clinical Nutrition. 26, 389–399. „Loss of skeletal muscle mass in aging: Examining the relationship of starvation, sarcopenia and cachexia.” David R. 2007. (akceptējams izdevums)