.
Nutrition Science
Study Course Description
Course Description Statuss:Approved
Course Description Version:7.00
Study Course Accepted:30.09.2022 10:45:49
| Study Course Information | |||||||||
| Course Code: | SUUK_173 | LQF level: | Level 6 | ||||||
| Credit Points: | 1.00 | ECTS: | 1.50 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Nursing Science; 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, 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) | 2 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 8 | ||||
| Total Contact Hours | 16 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 2 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 8 | ||||
| Total Contact Hours | 16 | ||||||||
| 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 | Introuction to the course "Nutrition". Healthy lifestyle. Dietary guidelines. Energy. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 2 | Carbohydrates. Fibres. Proteins. | Lectures | 1.00 | auditorium | |||||
| 3 | Fats. Questions about previously acquired topics. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | ||||||||
| 4 | Water. | Lectures | 1.00 | auditorium | |||||
| 5 | Product labelling - salt, sugar, fat, fibers. Analysis of the selected product. | Classes | 1.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introuction to the course "Nutrition". Healthy lifestyle. Dietary guidelines. Energy. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | auditorium | |||||||
| 2 | Carbohydrates. Fibres. Proteins. | Lectures | 1.00 | auditorium | |||||
| 3 | Fats. Questions about previously acquired topics. | Lectures | 1.00 | auditorium | |||||
| Classes | 0.50 | ||||||||
| 4 | Water. | Lectures | 1.00 | auditorium | |||||
| 5 | Product labelling - salt, sugar, fat, fibers. Analysis of the selected product. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Independent study and analysis of scientific literature; practical tasks and presentation. | ||||||||
| Assessment Criteria: | For the test - attendance of lectures/classes, participation, demonstration of the acquired knowledge and opinion. | ||||||||
| Final Examination (Full-Time): | Test | ||||||||
| Final Examination (Part-Time): | Test | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students will be able to demonstrate the basic knowledge of the field of nutrition science and 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. 6. izd.; LU Akadēmiskais apgāds, Rīga, 2018 (2015) | ||||||||
| Additional Reading | |||||||||
| 1 | 5. Lutz C. A., Mazur E., Litch N. Nutrition and Diet Therapy, 6th ed.. Philadelphia, PA, USA: F. A. Davis, 2014 | ||||||||
| Other Information Sources | |||||||||
| 1 | http://www.pennutrition.com.db.rsu.lv/Home.aspx | ||||||||
| 2 | https://www.bda.uk.com/ | ||||||||
| 3 | https://www.efsa.europa.eu/ | ||||||||
| 4 | http://www.eatrightpro.org/ | ||||||||
