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About Study Course

Credit points / ECTS:1 / 1.5
Course supervisor:Gundega Rudzīte-Aņiščenko
Course level:Bachelor
Target audience:Rehabilitation; Nursing Science
Branch of science:Medicine; Nutrition Science


Systematise and classify advanced and scientifically sound knowledge in nutrition science, taking into account the latest and most current research in nutrition science. Understand human nutrition in various physiological conditions, disease prevention and treatment. As a result of the educational process to provide accurate knowledge of nutrition of children, adults, pregnant women, the elderly. To give knowledge about the pathogenesis of different disease groups and diseases and their relation to nutrition, as well as the necessary diets for the treatment of these diseases. Formulate knowledge of obesity disease treatment from the point of view of a practicing dietician, provide insight into weight loss diets from both historical and contemporary perspectives, and evaluate and critique the most popular diets, highlighting the importance of evidence-based medicine. To be able to evaluate the necessary nutritional changes over time, recommended nutritional standards for different age groups in Latvia and in the world.


Knowledge of anatomy, normal and pathological physiology and chemistry.

Learning outcomes


As a result of the course the student will acquire basic knowledge about the history, development and latest achievements of nutrition and nutrition, knowledge about nutrients, their characterization, nutrition therapy recommendations for healthy and sick individuals in different physiological conditions and disease prevention and treatment. physiological conditions and times of the year, nutrition for various diseases, and will be able to individually analyze the menus, which will be tested in the final test.


Define and recognize prevention and treatment, knowing the chemical structure of nutrients and their effects on human health. Develop a menu based on healthy diet recommendations for a healthy and diseased individual; understand the deficiencies of various nutrients and how to address them.


Strong knowledge of healthy eating and its application to a healthy and diseased individual.

Study course planning

Planning period:Year 2021, Spring semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nursing Studies, MZF4Bachelor’sRequiredLiene Sondore, Zane Timpare, Gundega Rudzīte-Aņiščenko
Nursing, ĀSNMZF4Bachelor’sRequiredMāra Grundmane, Gundega Rudzīte-Aņiščenko