.
Food Supplements
Study Course Description
Course Description Statuss:Approved
Course Description Version:8.00
Study Course Accepted:04.03.2024 09:50:06
| Study Course Information | |||||||||
| Course Code: | ZFTK_021 | LQF level: | Level 6 | ||||||
| Credit Points: | 3.00 | ECTS: | 4.50 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Inga Sīle | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Applied Pharmacy | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 16 Dzirciema Street, zftk rsu[pnkts]lv, +371 67061547 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 9 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 36 | ||||
| Total Contact Hours | 48 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 5 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 10 | ||||
| Classes (count) | 9 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 36 | ||||
| Total Contact Hours | 46 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Inorganic and organic chemistry, biochemistry, normal and pathological physiology, pharmacology, food chemistry, medical terminology, Latin, English, food law. | ||||||||
| Objective: | Promote the basic knowledge about food supplements: • conduce the comprehension of the main differences between the food supplements and food, between the food supplements and drugs; • conduce the comprehension of health and nutrition claims shown on foods; • create notion about natural substances used in food supplements, their effect on an organism. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | General description of food supplements: definition, the main groups of the components used in the food supplements. | Lectures | 1.00 | auditorium | |||||
| 2 | Differences between food supplements and drugs. Food and Veterinary Service register and Drug Register of the Republic of Latvia. | Classes | 1.00 | laboratory | |||||
| 3 | EU and LR regulations on food supplements. | Lectures | 1.00 | auditorium | |||||
| 4 | Understanding of health claims made on foods, their scientific substantiation. | Classes | 1.00 | laboratory | |||||
| 5 | The differences between food supplements and ethnomedicine, traditional medicine, scientific medicine, homeopathy. | Lectures | 1.00 | auditorium | |||||
| 6 | Overview of the herbal drugs and their products used in the drugs and food supplements, permitted and non-authorized health claims on the EU Register of nutrition and health claims. | Classes | 1.00 | laboratory | |||||
| 7 | Safety assesment of food supplements. The main rules of food supplement purchase, falsified food supplements. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | laboratory | |||||||
| 8 | Overview of the active substance groups of herbal products that are frequently used in food supplements, their description, the role in providing normal function of the human organism. | Lectures | 2.00 | auditorium | |||||
| Classes | 4.00 | laboratory | |||||||
| 10 | Report – overview of the herbal drugs and their products that are used in the drugs and food supplements, permitted and non-authorized health claims on the EU Register on nutrition and health claims – presentation. | Classes | 1.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | General description of food supplements: definition, the main groups of the components used in the food supplements. | Lectures | 1.00 | auditorium | |||||
| 2 | Differences between food supplements and drugs. Food and Veterinary Service register and Drug Register of the Republic of Latvia. | Classes | 1.00 | laboratory | |||||
| 3 | EU and LR regulations on food supplements. | Lectures | 1.00 | auditorium | |||||
| 4 | Understanding of health claims made on foods, their scientific substantiation. | Classes | 1.00 | laboratory | |||||
| 5 | The differences between food supplements and ethnomedicine, traditional medicine, scientific medicine, homeopathy. | Lectures | 1.00 | auditorium | |||||
| 6 | Overview of the herbal drugs and their products used in the drugs and food supplements, permitted and non-authorized health claims on the EU Register of nutrition and health claims. | Classes | 1.00 | laboratory | |||||
| 7 | Safety assesment of food supplements. The main rules of food supplement purchase, falsified food supplements. | Lectures | 1.00 | auditorium | |||||
| Classes | 1.00 | laboratory | |||||||
| 8 | Overview of the active substance groups of herbal products that are frequently used in food supplements, their description, the role in providing normal function of the human organism. | Lectures | 1.00 | auditorium | |||||
| Classes | 3.00 | laboratory | |||||||
| 9 | Food supplement (tea for daily consumption/supplementing) making possibilities at home (proper herbal drug preparation; general principles of tea preparation). Food supplement (tea for daily consumption/supplementing) preparation. | Classes | 1.00 | laboratory | |||||
| 10 | Report – overview of the herbal drugs and their products that are used in the drugs and food supplements, permitted and non-authorized health claims on the EU Register on nutrition and health claims – presentation. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Weekly homeworks about certain theme, using non-commercial evidence-based information sources of natural products in food supplements; weekly individual work with the literature to prepare for the test; preparation of the report and presentation on the herbal drug. In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal. | ||||||||
| Assessment Criteria: | Exam (50%) and tests, presentation of the report (50%) | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | Exam (Written) | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Upon completion of the course the students will be able to: • explain the difference between food supplements and daily food, functional food, homeopatic and allopathic drugs; • explain the difference between food supplements, ethnomedicine, traditional, scientific medicine and homeopathy; • term EU and LR regulations on food supplements; • explain the essence of health claims made on foods; • name and classify the main groups and sources of the substances that are used in food supplements; • characterise the main active substance groups of food supplements and explain their role in providing normal function of human organism; • name official (non-commercial) evidence-based information sources about natural products that are used in the food supplements; • explain safe purchase rules of the food supplements. | ||||||||
| Skills: | Upon completion of the course the students will be able to: • see the difference between the food supplements and drugs and explain their effect on the physiological functions of the organism; • explain the role of food supplements in providing normal function of the human organism; • critically evaluate the utility of food supplements depending on the biologically active substances that they contain; • critically evaluate food supplement purchase and using safety; • find and properly use non-commercial evidence-based information on natural products of food supplements; • prepare food supplement – tea for daily consumption. | ||||||||
| Competencies: | As a result of successfully acquired course the students will be able to: • evaluate the role and utility of food supplements in providing normal function of human organism; • evaluate the safety of food supplements depending on the distribution form and information about the product; • independently improve their knowledge about food supplements and use that knowledge in their professional work. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | 01.04.1999. Patērētāju tiesību aizsardzības likums: Latvijas Republikas likums. Latvijas Vēstnesis. 104/105. | ||||||||
| 2 | 06.03.1998. Pārtikas aprites uzraudzības likums. Latvijas Vēstnesis. 60/61. | ||||||||
| 3 | 05.03.2015. Prasības fasētas pārtikas marķējumam: LR Ministru kabineta noteikumi Nr. 115. Latvijas Vēstnesis. 46. | ||||||||
| 4 | 10.12.2015. Prasības uztura bagātinātājiem: LR Ministru kabineta noteikumi Nr. 685. Latvijas Vēstnesis. 242. | ||||||||
| 5 | 22.06.2006. Zāļu reģistrēšanas kārtība: LR Ministru kabineta noteikumi Nr. 376. Latvijas Vēstnesis. 97. | ||||||||
| 6 | 30.12.2006. Eiropas Parlamenta un Padomes Regula Nr. 1924/2006 (20.12.2006.) par uzturvērtības un veselīguma norādēm uz pārtikas produktiem. Eiropas Savienības Oficiālais Vēstnesis. 404. | ||||||||
| 7 | EFSA’s Register of Questions. European Food Safety Authority. Available from: http://www.efsa.europa.eu. | ||||||||
| 8 | EU Register of nutrition and health claims made on foods. European Commission. Available from: http://ec.europa.eu/nuhclaims. | ||||||||
| 9 | Latvijas Uztura bagātinātāju reģistrs. No: Pārtikas un veterinārais dienests. Iegūts no: https://registri.pvd.gov.lv/ub | ||||||||
| 10 | Latvijas Republikas Zāļu reģistrs. No: Zāļu valsts aģentūra. Iegūts no: https://www.zva.gov.lv/zvais/zalu-registrs/ | ||||||||
| Additional Reading | |||||||||
| 1 | World Health Organization. WHO monographs on selected medicinal plants. | ||||||||
| 2 | European Scientific Cooperative on Phytotherapy. ESCOP Monographs. 2009. Available from: http://escop.com/ | ||||||||
| 3 | European Medicines Agency. Herbal Medicinal products. Available from: https://www.ema.europa.eu/en/medicines | ||||||||
| Other Information Sources | |||||||||
| 1 | Van Wyk, B. E. 2005. Food plants of the world. 1st ed. Portland: Timber Press. | ||||||||
