Skip to main content
Studiju programma
Supervisor
Lolita Vija Neimane

Study Course Description

Course Description Statuss:Approved
Course Description Version:1.00
Study Course Information
Course Code:SUUK_147LQF level:Level 6
Credit Points:2.00ECTS:3.00
Branch of Science:Quality of Food Products; Food MicrobiologyTarget Audience:
Study Course Supervisor
Course Supervisor:Lolita Vija Neimane
Study Course Implementer
Structural Unit:Department of Sports and Nutrition
The Head of Structural Unit:Una Veseta
Contacts:Rīga, Cigoriņu iela 3, suukatrsu[pnkts]lv, suukatrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)8Lecture Length (academic hours)2Total Contact Hours of Lectures16
Classes (number)8Class Length (academic hours)2Total Contact Hours of Classes16
Total Contact Hours32
Part-Time - 1. Semester No.
Lectures (number)8Lecture Length (academic hours)2Total Contact Hours of Lectures16
Classes (number)8Class Length (academic hours)2Total Contact Hours of Classes16
Total Contact Hours32
Study course description
Preliminary Knowledge:
Not necessary.
Objective:
Developing an understanding of critical thinking of nutrition science and promote it`s use, creating popular science articles in the media.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Critical thinking, critical thinking, history and development.Lectures4.00auditorium
2The most common types of thinking and logic errors (logical fallacies) in the food science context.Lectures2.00auditorium
3The most common types of thinking and logic errors (logical fallacies) in the food science context.Classes1.00auditorium
4Research evaluation of nutritional science.Lectures2.00auditorium
5Research evaluation of nutritional science.Classes1.00auditorium
6Research evaluation of nutritional science.Classes1.00auditorium
7Communication with the media, food science specifics explanation to the media.Lectures2.00auditorium
8Correct text-building techniques.Lectures2.00auditorium
9Correct text-building techniques.Classes1.00auditorium
Assessment
Unaided Work:
Correct popular science article for media.
Assessment Criteria:
Written evaluation of the paper form. The presentation, which is demonstrated in the article proper essence.
Final Examination (Full-Time):Test
Final Examination (Part-Time):Test
Learning Outcomes
Knowledge:Managed by the foundation for critical thinking and popular thinking and logic errors in nutrition science; knowledge of scientific research evaluation of the specifics; understand the communication with different media and popular science article formation techniques.
Skills:Able to identify thinking and logic errors occurring in the media articles about diet, is able to correctly read a research and reflect the results in popular language, is able to present information correctly, to create high-quality popular science article that is optimal for the length and content.
Competencies:Students are able to critically assess the information provided of nutrition and independently create a quality article in popular language.
Bibliography
No.Reference
1Rubene Z. (2008) Kritiskā domāšana studiju procesā. LU Akadēmiskais apgāds, 223 lpp.
2Ennis R.H. (1996) Critical Thinking. – Upper Saddle River, NJ.: Prentice Hall, 1996
3Fiske, J. (2010) Introduction to Communication Studies (Studies in Culture and Communication). 3rd ed. New York: Routlage. P.256
4Baran, S. (2006). Introduction to Mass Communication, 3rd ed. Boston: Mc-Graw-Hill. P.523
5Papildu literatūra: Jenicek, M. Critical Thinking and Clinical Reasoning in the Health Sciences, Facione and Facione (eds.), California Academic Press
6Citi informācijas avoti: https://www.sciencebasedmedicine.org/