.
Healthy Food Preparation I
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:28.03.2022 15:03:55
| Study Course Information | |||||||||
| Course Code: | SUUK_207 | LQF level: | Level 6 | ||||||
| Credit Points: | 1.00 | ECTS: | 1.50 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Rehabilitation | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Liene Sondore | ||||||||
| 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) | 2 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 4 | ||||
| Classes (count) | 2 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 8 | ||||
| Total Contact Hours | 12 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 2 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 4 | ||||
| Classes (count) | 2 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 8 | ||||
| Total Contact Hours | 12 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal and pathological physiology and biochemistry. Knowledge of the official language. | ||||||||
| Objective: | Study subject provides knowledge about food products, their composition, cooking methods according to season, using mechanical, thermal processing processes. The aim of the course is to understand physicochemical processes in food products during storage, processing and preparation of products, minimising nutrient loss as much as possible. In practical classes, to learn the basic principles of healthy cooking, contributing to the maximum preservation of nutrients. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. General food technology, menu preparation. | Lectures | 1.00 | auditorium | |||||
| 2 | Breakdown of food products by assortment. Terms, concepts, food storage terms. | Lectures | 1.00 | auditorium | |||||
| 3 | Vegetables products and ways of preparation. Animal products, technological process of food. | Classes | 1.00 | METC | |||||
| 5 | Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking. | Classes | 1.00 | METC | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. General food technology, menu preparation. | Lectures | 1.00 | auditorium | |||||
| 2 | Breakdown of food products by assortment. Terms, concepts, food storage terms. | Lectures | 1.00 | auditorium | |||||
| 3 | Vegetables products and ways of preparation. Animal products, technological process of food. | Classes | 1.00 | METC | |||||
| 5 | Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking. | Classes | 1.00 | METC | |||||
| Assessment | |||||||||
| Unaided Work: | Food recipe development, development of technological papers. | ||||||||
| Assessment Criteria: | Attendance of lectures and lessons, timely execution of independent work. 50% test, 20% attendance and 30% independent work. | ||||||||
| Final Examination (Full-Time): | Test | ||||||||
| Final Examination (Part-Time): | Test | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Upon successful completion of the course, students will be able to: - evaluate the choice of a food group for a specific menu; - evaluate the applicability of a particular product and the cooking technology. | ||||||||
| Skills: | Upon successful completion of the study course students will understand how to change the way of cooking in catering companies, choosing healthier cooking methods, dishes, will be able to argue their choice. | ||||||||
| Competencies: | As a result of the study course students will be able to evaluate the nutrition technologies of catering establishments, menus. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Vickie A. Vaclavik;Elizabeth W. Christian”Essentilals of Food Science”. 4th Edition; Springer. 2014. | ||||||||
| 2 | Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem Nr. 172. | ||||||||
| 3 | Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021. | ||||||||
| Additional Reading | |||||||||
| 1 | Gavriļenko E. . Ēdienu gatavošanas tehnoloģija. Biznesa augstskola „Turība”, Rīga 2006. | ||||||||
| 2 | Brūvere L. Pārtikas produktu prečzinība, I,II daļa. Biznesa augstskola „Turība”, Rīga 2006. | ||||||||
