Basics of Nutrition Education

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:11.03.2024 13:20:08

Study Course Information
Course Code:		SUUK_225		LQF level:		Level 6
Credit Points:		5.00		ECTS:		7.50
Branch of Science:		Clinical Medicine		Target Audience:		Rehabilitation
Study Course Supervisor
Course Supervisor:		Māra Kampara
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)		12	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		24
Classes (count)		14	Class Length (academic hours)		4	Total Contact Hours of Classes		56
Total Contact Hours								80
Part-Time - Semester No.1
Lectures (count)		12	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		24
Classes (count)		14	Class Length (academic hours)		4	Total Contact Hours of Classes		56
Total Contact Hours								80
Study course description
Preliminary Knowledge:
Biology, anatomy, physiology, chemistry, biochemistry.
Objective:
1. To acquaint students with scientifically grounded conclusions in the field of nutrition science. 2. To develop understanding of methods of information acquisition and processing and their analytical evaluation.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the course "The basics of nutrition education". Healthy lifestyle. Nutrition guidelines. Nutrition product groups.			Lectures		1.00	auditorium
2	Nutrition information resources. Reliable information.			Lectures		0.50	auditorium
				Classes		1.00	auditorium
3	Nutrition publications and source analysis.			Classes		1.00	auditorium
4	Energy. Calculation of the amount of energy required by an individual.			Lectures		1.00	auditorium
				Classes		1.00	computer room
5	Carbohydrates. Sweeteners. Ballast.			Lectures		1.00	auditorium
6	Proteins.			Lectures		1.00	auditorium
7	Fats.			Lectures		1.00	auditorium
8	Water. Electrolytes.			Lectures		0.50	auditorium
9	Nutrition claims on foods. Analysis of labelling.			Classes		1.00	auditorium
10	Nutrition evaluation. Nutrition diary.			Classes		1.00	auditorium
11	Vitamins.			Lectures		0.50	auditorium
				Classes		1.50	auditorium
12	Minerals.			Lectures		1.00	auditorium
13	A paper on a topical/interesting topic of nutrition.			Classes		2.00	auditorium
14	Principles of nutrition of physically active people.			Classes		1.00	auditorium
15	Current nutrition information. Review and analysis.			Classes		1.00	computer room
16	Genetically modified organisms, genetically modified food.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
17	Body weight adjustment. Diets.			Lectures		1.00	auditorium
18	Vegetarianism. Veganism. Rawism.			Lectures		1.00	auditorium
19	The basic principles of complex menu planning and factors affecting the formation of the menu. Examples of various menus in educational institutions.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
20	Methods of processing food products. Losses of pre-treatment and heat treatment in the processing of products. Development of a technological map for dishes without heat treatment.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
21	Development of a technological map for dishes with warm treatment.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
22	Homework presentation (Homework: developing a menu and drawing up technological maps for a preschool educational institution, 1 day, 3-6 years).			Classes		1.00	auditorium
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the course "The basics of nutrition education". Healthy lifestyle. Nutrition guidelines. Nutrition product groups.			Lectures		1.00	auditorium
2	Nutrition information resources. Reliable information.			Lectures		0.50	auditorium
				Classes		1.00	auditorium
3	Nutrition publications and source analysis.			Classes		1.00	auditorium
4	Energy. Calculation of the amount of energy required by an individual.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
5	Carbohydrates. Sweeteners. Ballast.			Lectures		1.00	auditorium
6	Proteins.			Lectures		1.00	auditorium
7	Fats.			Lectures		1.00	auditorium
8	Water. Electrolytes.			Lectures		0.50	auditorium
9	Nutrition claims on foods. Analysis of labelling.			Classes		1.00	auditorium
10	Nutrition evaluation. Nutrition diary.			Classes		1.00	auditorium
11	Vitamins.			Lectures		0.50	auditorium
				Classes		1.50	auditorium
12	Minerals.			Lectures		1.00	auditorium
13	A paper on a topical/interesting topic of nutrition.			Classes		2.00	auditorium
14	Principles of nutrition of physically active people.			Classes		1.00	auditorium
15	Current nutrition information. Review and analysis.			Classes		1.00	computer room
16	Genetically modified organisms, genetically modified food.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
17	Body weight adjustment. Diets.			Lectures		1.00	auditorium
18	Vegetarianism. Veganism. Rawism.			Lectures		1.00	auditorium
19	The basic principles of complex menu planning and factors affecting the formation of the menu. Examples of various menus in educational institutions.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
20	Methods of processing food products. Losses of pre-treatment and heat treatment in the processing of products. Development of a technological map for dishes without heat treatment.			Lectures		0.50	auditorium
				Classes		0.50	auditorium
21	Development of a technological map for dishes with warm treatment.			Lectures		1.00	auditorium
				Classes		1.00	auditorium
22	Homework presentation (Homework: developing a menu and drawing up technological maps for a preschool educational institution, 1 day, 3-6 years).			Classes		1.00	auditorium
Assessment
Unaided Work:
Independent study and analysis of scientific literature; practical tasks and presentation.
Assessment Criteria:
Attendance of lectures/classes – 20%. Participation in seminars, high-quality performance of independent work within the deadlines, demonstration of the acquired knowledge and opinion – 20%. Preparation and presentation of the Food diary/knowledge test – 20%. Report – 20%. Presentation of the developed menu and technological maps – 20%. The exam score includes the average grade of 3 tests.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		Students will be able to demonstrate the basic knowledge of the field of nutrition science and the profession of a nutritionist, as well as an understanding of key concepts and regularities.
Skills:		Students will be able to formulate and analytically describe information, problems and solutions in the field of nutrition and have a reasoned discussion.
Competencies:		Students will be able to independently acquire, analyse and use information, to solve and solve problems in the respective field.
Bibliography
No.	Reference
Required Reading
1	Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021.
Additional Reading
1	Mann J., Truswell A.S. Essentials of Human Nutrition, 4th ed. Oxford University Press, 2012
2	Mahan L. K., Escott – Stump S., Raymond J. L. Krause's Food & the Nutrition Care Process, 14th ed., Elsevier, 2012
3	Caballero B., Allen L., Prentice A. (ed.) Encyclopedia of Human Nutrition. Elsevier, 2005
4	Thomas B. and Bishop J., eds. Manual of Dietetic Practice. 6th ed. Somerset, NJ, USA: John Wiley & Sons, 2019.
5	Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed.. Philadelphia, PA, USA: F. A. Davis, 2014
6	Souci S.W., Fachmann W., Kraut H. Food Composition and Nutrition Tables, 7th ed., MedPharm Scientific Publishers, 2008
7	Gandy, J.(ed.), Manual of Dietetic Practice, 6th ed.,Wiley, 2019.
Other Information Sources
1	http://www.pennutrition.com/index.aspx
2	https://www.bda.uk.com/
3	https://www.efsa.europa.eu/
4	http://www.eatrightpro.org/