.
Course Paper
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:14.09.2021 15:01:57
| Study Course Information | |||||||||
| Course Code: | SUUK_036 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine | Target Audience: | Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| 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) | 0 | Lecture Length (academic hours) | 0 | Total Contact Hours of Lectures | 0 | ||||
| Classes (count) | 1 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 2 | ||||
| Total Contact Hours | 2 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Successfully acquired study course "Biological statistics." | ||||||||
| Objective: | The aim of the study course is that the student performs research in selected health sciences or medical sciences in relation to nutrition sciences, the results of which prove successful mastering of master's program and ability to work creatively in this field are presented according to scientific objectivity, argumentation and ethics language and usable in science and practice. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Selection of the subject of the course project in nutrition or related sciences, related to nutritional problems; requirements and development organisation (in accordance with the requirements of the universities involved in the study process). Defense of the Course project and scientific discussion on the topic of the project. | Classes | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Students’ unassisted work is organized individually or in working groups. Students’ unassisted works are: 1.Choice of the subject of the course in nutrition science or in related sciences, in relation to nutritional issues; 2.Organization of the development of the course (in accordance with the requirements of the universities involved in the study process; selection of the subject, setting of objectives and tasks, gathering and systematizing of scientific literature, planning of the experimental part) and individual consultation with the scientific manager; 3.Defending of the Course work and scientific discussion on the topic of research. | ||||||||
| Assessment Criteria: | The overall assessment of the course consists of an evaluation of the Course Project submitted in writing (50%), and presentation on the Joint Seminar of MA students and scientific supervisors (50%). In accordance with Regulations of the Cabinet of Ministers of the Republic of Latvia as of 29.06.2015. No. 211, at the end of the course, students' knowledge is evaluated on a 10-point scale according to the following criteria: the amount and the quality of the obtained knowledge, acquired skills and competence in compliance with the planned learning outcomes. | ||||||||
| Final Examination (Full-Time): | Defence (Semester paper) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Understanding the organisation of research; understanding the methodology for research. | ||||||||
| Skills: | The knowledge acquired through study courses in the study programme shall be applied in independent research on nutrition issues, which shall include the selection and justification of the subject of the study, the setting of objectives and tasks, the formulation of the study problem, the choice of the method for obtaining and analysing study data, the finding of scientific literature, the writing and presentation of a scientific study, and the skills of discussion. | ||||||||
| Competencies: | Integrates acquired knowledge and skills on the organization of research activities and knowledge acquired through study courses on nutrition issues. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Nolikums par maģistra darba izstrādāšanu un aizstāvēšanu | ||||||||
| 2 | Zinātniskā literatūra, kas izvēlēta atbilstoši Maģistra darba tēmai. | ||||||||
| 3 | Metodiskie norādījumi maģistra darba izstrādei un aizstāvēšanai pārtikas zinātnē | ||||||||
| Additional Reading | |||||||||
| 1 | Literatūra, kas nepieciešama konkrētā bakalaura darba izstrādei. | ||||||||
| 2 | Atbilstoši maģistra darba tēmai studiju programmā apgūto kursu aprakstos ietvertie informācijas avoti. | ||||||||
| Other Information Sources | |||||||||
| 1 | Augstskolu (LU, LLU, RSU) bibliotēkās pieejamās zinātniskās literatūras datu bāzes | ||||||||
