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Nutrition and Oral Health
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:09.11.2022 16:18:51
| Study Course Information | |||||||||
| Course Code: | SUUK_101 | LQF level: | Level 5 | ||||||
| Credit Points: | 1.00 | ECTS: | 1.50 | ||||||
| Branch of Science: | Food Science; Food Processing and Technology | Target Audience: | Dentistry | ||||||
| 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) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 8 | ||||
| Total Contact Hours | 16 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy and physiology knowledge. | ||||||||
| Objective: | Systematize and classify developed and scientifically based knowledge in nutrional learning, taking into account the latest and most current research in nutrition. Understand the human food facilities in different physiological states, disease prevention and treatment. To give knowledge of nutrients for different disease groups and disease pathogenesis and their relationship with food and drink, as well as the necessary dietary treatment of these diseases. Articulate knowledge of the obesity disease treatment, to give an understanding of weight-reducing diets both from a historical perspective and contemporary point of view, to give an opinion and criticism to the most popular diets, highlighting the importance of evidence-based medicine. To be able to assess the necessary nutritional transformations over time, the recommended dietary rules for different age groups of Latvia and the world. Give an in-depth understanding of the physiological processes in the oral cavity and it`s relation to the digestive tract, the mouth, as one of the most important gastrointestinal component in feed intake, digestion and absorption process. To improve students knowledge and skills about the role of nutrition in providing oral health. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The recommended energy and nutrient intakes. The main components of the diet and energy exchange. The recommended energy and nutrient intakes in Latvia and European Union Member States, their calculation. Healthy food choice. Energy calculation. | Lectures | 1.00 | auditorium | |||||
| 2 | The main components of the diet and energy exchange. Micro and macro - nutrients. Minerals. Vitamins, their chemical structure and effect on the human body. Nutrients role in disease prevention. | Lectures | 1.00 | auditorium | |||||
| 3 | Nutrients that contribute to non-infectious diseases. Risk factors and mitigation of cardiovascular disease, diabetes, obesity and ontological disease prevention. | Lectures | 1.00 | auditorium | |||||
| 4 | Functional oral biology and physiology. Mouth tissue health determinants. Dental and oral bone tissue mineralization processes and mechanisms. Food sugars and polysaccharides affects dental caries development. | Lectures | 1.00 | auditorium | |||||
| 5 | Menu preparation conditions. | Classes | 4.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Independently explore and to supplement during lectures acquired knowledge, analyze own 3-day menu. | ||||||||
| Assessment Criteria: | Theoretical knowledge control with a discussion of pending issues; work with literature, including e-environment, the final presentation. | ||||||||
| Final Examination (Full-Time): | Test | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Student will gain basic knowledge of nutrition learning and nutrition history, development and latest achievements, knowledge of nutrients for their characteristics, nutritional therapy recommendations of healthy and sick individuals in different physiological states, and disease prevention and treatment. Upon successful completion of this course, students will understand the nutrition and oral health relationship between the diet and it`s individual components and its positive and negative impact on oral health, and will know how to reduce the individual food components of the negative impact on the oral cavity in clinical practice. | ||||||||
| Skills: | Define and recognize the prevention, knowledge of the nutrient chemical structure and effects on human health. To draw up the menu, given the healthy eating recommendations for healthy and sick individuals; understand the different nutritional deficits and the possibility to avoid them. | ||||||||
| Competencies: | Use the personal acquired knowledge in the relatively healthy individual menu evaluation. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Mann J., Truswell A. S. Essentials of Human Nutrition. 4th Edition, Oxford University Press, 2012 (akceptējams izdevums) | ||||||||
| 2 | Elmadfa I., Anklam E., König J., S. Modern Aspects of Nutrition: Present Knowledge and Future Perspectives. Karger, 2003 (akceptējams izdevums) | ||||||||
| 3 | Fanzo, J. Diversifying food and diets : using agricultural biodiversity to improve nutrition and health. 2013 | ||||||||
| 4 | Scrinis, Gyorgy. Nutritionism : the science and politics of dietary advice. 2013 | ||||||||
| 5 | Zariņš Z., Neimane L. „Uztura mācība”. Rīga, 2021 | ||||||||
| Additional Reading | |||||||||
| 1 | Ieteicamās enerģijas un uzturvielu devas. Latvijas Pārtikas Centrs, Rīga, 2003 | ||||||||
| 2 | Veselīga uztura ieteikumi pieaugušajiem. Latvijas Pārtikas Centrs, Rīga, 2002. | ||||||||
| 3 | Uzturs, fiziskā aktivitāte un veselība Latvijas Pārtikas Centrs, Rīga, 2003. | ||||||||
| 4 | e-books at RSU e-library. | ||||||||
| 5 | Clinical Nutrition. Journal of European Society of clinical nutrition. | ||||||||
| 6 | NUTRITION. The international journal of applied and basic nutritional sciences. | ||||||||
| 7 | Nutrition Journal. Available from: http://www.nutritionj.com/ | ||||||||
