.
Nutrition for Seniors
Study Course Description
Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:14.01.2022 16:05:08
| Study Course Information | |||||||||
| Course Code: | SUUK_108 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medicine | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Daina Zepa | ||||||||
| 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) | 8 | Lecture Length (academic hours) | 2 | 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: | General nutritional principles. Basic knowledge of human anatomy. Healthy lifestyle principles. | ||||||||
| Objective: | To acquaint the audience with the changes in the human body ages, nutritional impact on the elderly (geriatric age - 65 years) health condition. Chronic disease course. The most common diet-related problems for the elderly. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Age related physiologic changes. Age – related changes that affect nutrition. | Lectures | 1.00 | other | |||||
| 2 | Nutrient requirements for maintaining health | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 3 | The interrelationship among nutrition, activity, disease | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 4 | Protein – energy under nutrition (Malnutrition). Mini Nutritional Assessment. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 5 | Vitamin and Trace Mineral Disorders in the elderly. | Lectures | 1.00 | other | |||||
| 6 | Osteoporosis. Calcium and vitamin D in prevention programs and treatment. | Lectures | 1.00 | other | |||||
| 7 | Constipation in the elderly. Dietary approaches. | Lectures | 1.00 | other | |||||
| 8 | Lipoprotein disorders. Atherosclerosis. | Classes | 1.00 | other | |||||
| 9 | Pharmacotherapy in elderly. Drug – nutrition interactions. | Lectures | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Students' independent work is organized individually preparing for workshops individually; preparing a report on topics included in the course; preparing a daily menu for the health of elderly. | ||||||||
| Assessment Criteria: | Reports – 25% Compose daily menu – 25% Written multi choice test results- 50% | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1) Understand the significant changes in the body composition with age, 2) Understand the different aspects of nutrition in the care of elderly people (focusing on economic, social, medical issues). | ||||||||
| Skills: | Determine and identify malnutrition-related problems in elderly people through the evaluation tools. | ||||||||
| Competencies: | 1) The acquired knowledge is used in the development and counselling of nutrition advice for patients or customers in their care. 2) The knowledge acquired makes it possible to engage in multidisciplinary scientific studies to study the nutritional issues of elderly people. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Hazzard's Geriatric Medicine and Gerontology. 8th edition, 2022. | ||||||||
| 2 | The Merck Manual of Geriatrics. 3rd edition. 2000, 1507 p. (akceptējams izdevums) | ||||||||
| 3 | Mc.Gel, M., Jensen, G. L. Nutrition in the elderly. J. Clin Gastroenterol. 30: 372, 2000. (akceptējams izdevums) | ||||||||
| 4 | Roberts, S. B., Fuss, P., et al. Control of food intake in older men. JAMA 272; 1601, 1994. (akceptējams izdevums) | ||||||||
| 5 | Mocchegiani Eugenio. Edited by Marco Malavolta. Molecular Basis of Nutrition and Aging. 2016, 758 p. | ||||||||
| 6 | Zariņš, Z., Neimane, L., Bodnieks, E. „Uztura mācība”. Rīga: LU Akadēmiskais apgāds, 2021. | ||||||||
| Additional Reading | |||||||||
| 1 | Aronne, L. J. Handbook of Obesity treatment. New York, 2019. | ||||||||
| 2 | Present knowledge in nutrition. 10th ed. / edited by John W. Erdman Jr., Ian A. MacDonald, Steve H. Zeisel. Ames, Iowa : International Life Sciences Institute, 2012 | ||||||||
| 3 | Lutz, C., Przytulski, K. R. Lutz's Nutrition and Diet Therapy. 7th ed. Philadelphia, 2018. | ||||||||
| 4 | Shils, M. E., Olson, J. A. Modern nutrition in health and disease. New York, 1998. | ||||||||
| 5 | Molosolta, M., Mocchegiani, E. Molecular basis of Nutrition and Aging. 2016., 758. p. | ||||||||
| 6 | Handbook of Nutrition and Food. / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. 3rd edition. 2013. | ||||||||
| 7 | Skutelis, Antons. Zāļu un uztura mijiedarbība un blaknes. Rīga: Medicīnas apgāds, 54. p. | ||||||||
| Other Information Sources | |||||||||
| 1 | The British Journal of nutrition. | ||||||||
| 2 | Food and nutrition bulletin. International Nutrition Foundation, Toronto. | ||||||||
| 3 | Eoropean Journal of nutrition | ||||||||
