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Nutrition for Health during Various Stages of Life, Functional Food
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:28.03.2022 16:36:12
| Study Course Information | |||||||||
| Course Code: | SUUK_134 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Anatomy | Target Audience: | Medicine | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Laila Meija | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Sports and Nutrition | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, suuk 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 | ||||||||
| Full-Time - Semester No.2 | |||||||||
| 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, physiology and pathological physiology. | ||||||||
| Objective: | The aim of the study course is to introduce students to basic knowledge about diet at different stages of life, dietary and functional food, to be able to apply this knowledge in professional work by providing evidence-based dietary recommendations, including suggestions for healthy food choices for patients and society of different age groups. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Basic nutrients and trace elements. Food product groups | Lectures | 1.00 | auditorium | |||||
| 2 | Basic nutrients and trace elements. Food product groups | Classes | 1.00 | auditorium | |||||
| 3 | Children's nutrition at different ages: infant, toddler, preschool and school | Lectures | 1.00 | auditorium | |||||
| 4 | Children's nutrition at different ages: infant, toddler, preschool and school | Classes | 1.00 | auditorium | |||||
| 5 | Women nutrition at different stages of life: pregnancy, lactation and perimenopause | Lectures | 1.00 | auditorium | |||||
| 6 | Women nutrition at different stages of life: pregnancy, lactation and perimenopause | Classes | 1.00 | auditorium | |||||
| 7 | Nutritional issues in the elderly | Lectures | 1.00 | auditorium | |||||
| 8 | Nutritional problems in the elderly | Classes | 1.00 | auditorium | |||||
| 9 | Functional food in Latvia and worldwide | Lectures | 1.00 | METC | |||||
| 10 | Functional food in Latvia and worldwide | Classes | 1.00 | METC | |||||
| 11 | Food labeling, smart food choice | Lectures | 1.00 | METC | |||||
| 12 | Food labeling, smart food choice | Classes | 1.00 | METC | |||||
| 13 | Health effects of food proceeding and storage | Lectures | 1.00 | METC | |||||
| 14 | Health effects of food proceeding and storage | Classes | 1.00 | METC | |||||
| 15 | Different types of diet – a problem or part of a harmonic life | Lectures | 1.00 | METC | |||||
| 16 | Different dietary habits– a problem or part of a harmonic life | Classes | 1.00 | METC | |||||
| Assessment | |||||||||
| Unaided Work: | Specifically defined practical exercises which can analyze the diet for people in different age groups: • Evaluation of dietary habits; • Food qualitative and quantitative evaluation of the different food groups; • Evaluation of food outlets; • Nutritional assessment in catering places; • Preparation of overall dietary recommendations for people of different age groups. | ||||||||
| Assessment Criteria: | Mandatory attendance of seminars, preparing, and discussion of presentations -50% Exam: 3 theoretical questions, written answers, and discussion afterward -50% The rating is given in a 10-point system. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | After successful completion of the course students obtain knowledge: • to assess the nutrition of children in different age groups, adults and seniors; • to analyze the information on the package; • to evaluate different types of food preparation, evaluating cooking technology on nutritional and chemical transformations of cooking time. | ||||||||
| Skills: | • To provide nutritional recommendations for children of different age groups, adults and seniors in the light of the eating habits (vegetarianism, raw food-ism etc.); • To teach patients to choose healthy food outlets, taking into account the information on the package; • Recommend a healthy diet preparation for patients. | ||||||||
| Competencies: | Students will have developed the process of competence and be able to assess the specific human dietary habits and provide basic dietary recommendations according to age group and eating habits, as well as to choose healthy food trade in public catering places. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Soldavini, Jessica. "Krause's food & the nutrition care process." Journal of Nutrition Education and Behavior 51.10. 2019: 1225. | ||||||||
| 2 | Webster-Gandy, Joan, Angela Madden, and Michelle Holdsworth, eds. Oxford Handbook of Nutrition and Dietetics. 3rd ed. Oxford University Press, 2020. | ||||||||
| 3 | Datu bāze /Database PEN | ||||||||
| 4 | https://www.bda.uk.com/ | ||||||||
| 5 | http://nihseniorhealth.gov/ | ||||||||
| Additional Reading | |||||||||
| 1 | http://www.eatright.org/ | ||||||||
| 2 | http://www.eufic.org/ | ||||||||
| 3 | http://www.efsa.europa.eu/ | ||||||||
| Other Information Sources | |||||||||
| 1 | ESPEN guidelines | ||||||||
| 2 | ESPEN LLL courses | ||||||||
