Dietary Policy and Nutrition Science

Study Course Description

Course Description Statuss:Approved

Course Description Version:6.00

Study Course Accepted:05.10.2022 09:54:53

Study Course Information
Course Code:		SUUK_105		LQF level:		Level 7
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Nutrition Science		Target Audience:		Medical Services
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, suukrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		4	Lecture Length (academic hours)		4	Total Contact Hours of Lectures		16
Classes (count)		4	Class Length (academic hours)		2	Total Contact Hours of Classes		8
Total Contact Hours								24
Study course description
Preliminary Knowledge:
Anatomy, normal and pathological physiology and biochemistry knowledge.
Objective:
To systemise and classify developed and scientifically based knowledge in nutritional science, taking into account the latest and most current research in nutrition. Understand the human nutrition possibilities in different physiological states, in disease prevention and treatment. To give precise knowledge about nutrition of adults, athletes, pregnant women, elderly people, to give an understanding of weight-reducing diets from a historical perspective and contemporary point of view, to give an opinion and criticism of the most popular diets, highlighting the importance of evidence-based medicine.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Recommended energy and nutrient intakes. The main components of nutrition and energy change			Lectures		1.00	auditorium
				Classes		1.00	auditorium
2	Carbohydrates, ballast, lipids, proteins. Vitamins. The role of nutrients in disease prevention			Lectures		1.00	auditorium
				Classes		1.00	auditorium
3	The main policy planning documents, legal acts regulating the field of nutrition in Latvia and Europe, institutions, application. Basic principles of public health, indicators, nutrition as one of the risk factors			Lectures		0.50	auditorium
				Classes		0.50	auditorium
4	Nutrition science in Latvia. Financing of Latvia, the European Union and non-governmental organizations in the development of nutrition science			Lectures		0.50	auditorium
				Classes		0.50	auditorium
5	Education system in Latvia and the European Union. Choice of means of communication for different target audiences. Healthy eating recommendations			Lectures		0.50	auditorium
				Classes		0.50	auditorium
6	Monitoring and control of the food chain. Advertising, its role in consumer choice. Food labeling			Lectures		0.50	auditorium
				Classes		0.50	auditorium
Assessment
Unaided Work:
The student must study independently the literature, analyse own menu. Constantly prepare separate topics that are discussed collectively.
Assessment Criteria:
Mandatory seminar attendance, successfully passed tests, one-week menu with its in-depth analysis presented in the practical class. Tests after all the course lectures and practical classes attendance. Test questions (40–90), grade in 10–point rating system.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):
Learning Outcomes
Knowledge:		Students will gain basic knowledge of nutrional science and nutrition history, development and latest achievements, knowledge of nutrients and their characteristics, nutritional therapy recommendations of healthy and sick individuals in different physiological states, and disease prevention and treatment, will be familiar with the nutrition information, and their relationship with different physiological state and the age span, the diet in case of different diseases and will be able to individually analyse menus in the final assessment.
Skills:		Define and identify prevention and treatment, nutritional knowledge of 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:		Strong knowledge of healthy eating and the use of healthy and sick individuals.
Bibliography
No.	Reference
Required Reading
1	Zariņš, Zigurds, Neimane, Lolita. Uztura mācība. 7., pārstrād. un papild. izd. Rīga: 2021, 464 lpp.
2	Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. [2013], 2014. xxi, 1113 pages.
3	Latvijas ilgtspējīgas attīstības stratēģija „Latvija 2030”
4	Latvijas Nacionālo attīstības plāns 2014.–2020. gadam
5	Sabiedrības veselības pamatnostādnes 2014.–2020. gadam
6	Pārtikas aprites uzraudzības likums
7	Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem
8	Ministru kabineta 2015.gada 20.oktobra noteikumi Nr.595 „Prasības informācijas sniegšanai par nefasētu pārtiku”
9	Ministru kabineta 2015.gada 3.marta noteikumi Nr.115 “Prasības fasētas pārtikas marķējumam”
10	Eiropas Parlamenta un Padomes regula Nr.1169/2011 par pārtikas produktu informācijas sniegšanu patērētājiem
11	Eiropas Parlamenta un Padomes 2006.gada 20.decembra Regula (EK) Nr.1924/2006 par uzturvērtības un veselīguma norādēm.
Additional Reading
1	ES stratēģija „Eiropa 2020”
2	PVO stratēģija “Veselība 2020”
3	Eiropas Komisijas rīcības plāns bērnu aptaukošanās mazināšanai 2014.–2020.
4	PVO Globālais rīcības plāns 2013.-2020.gadam neinfekciju slimību profilaksei un kontrolei
5	PVO pamatnostādnes Eiropas reģionam „Veselība visiem 21.gadsimtā”
Other Information Sources
1	www.db.rsu.lv