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Studiju programma
Svetlana Muhejeva

Study Course Description

Course Description Statuss:Approved
Course Description Version:1.00
Study Course Information
Course Code:VC_081LQF level:Level 6
Credit Points:2.00ECTS:3.00
Branch of Science:LinguisticsTarget Audience:Rehabilitation
Study Course Supervisor
Course Supervisor:Svetlana Muhejeva
Study Course Implementer
Structural Unit:Language Centre
The Head of Structural Unit:Dace Žibala
Contacts:Rīga, Dzirciema iela 16, valodasatrsu[pnkts]lv, valodasatrsu[pnkts]lv, +371 67061586
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)2Total Contact Hours of Lectures0
Classes (number)16Class Length (academic hours)2Total Contact Hours of Classes32
Total Contact Hours32
Part-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)2Total Contact Hours of Lectures
Classes (number)16Class Length (academic hours)2Total Contact Hours of Classes32
Total Contact Hours32
Study course description
Preliminary Knowledge:
Knowledge of the English language at secondary school level.
To enable students to operate in English in both academic and vocational settings in the field of nutritional science.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Human body parts, organs and organ systems.Classes1.00auditorium
2Digestive system structure, physiology, pathologies.Classes1.00auditorium
3Immune system structure, physiology, pathologies.Classes1.00auditorium
4Patients' assessment: anamnesis, examination.Classes1.00auditorium
5Public speaking.Classes1.00auditorium
Unaided Work:
Preparing a presentation on a topic related to nutritional science; writing summaries and referral letters.
Assessment Criteria:
-Active participation in classes; qualitative written homework; the quality of oral answers. -Presentations on a medicine- related topics of free choice. -Continuous assessment – checking terminology acquisition and its practical application. Examination consisting of a written part and a presentation. Written part – checking knowledge and practical application of terminology, general comprehension and understanding of specific information, and the language use. In presentation, students demonstrate their speaking skills and general understanding: prepared monologue (summarizing information, expressing opinion), and dialogue (asking/answering questions).
Final Examination (Full-Time):Exam
Final Examination (Part-Time):Test
Learning Outcomes
Knowledge:Of professional terminology related to the field of nutritional science.
Skills:Being able to select and use appropriate terminology in English to speak (to patients, colleagues or in giving public presentations) and write (physician’s notes, letters of referral, summaries of medical articles ) on the topics related to the field of nutritional science; to use appropriate language devices to communicate their ideas both in written and spoken language; to summarize the information from any kind of source in written and spoken language using relevant terminology in English.
Competencies:Being able to apply practically the acquired terminology in different communicative situations.
1Allum, V. and McGarr, P. Cambridge English for Nursing, CUP, Cambridge, 2008.
2Glendining, E.H. Holmstrom, B. English in Medicine, CUP, Cambridge, 2005.
3Glendining, E.H. Howard, R. Professional English in Medicine, CUP, Cambridge 2005.
11. Chabner, D.E. The Language of Medicine, W.B.Saunders Company, Philadelphia,
32. Vaclavik, V.A. Christian, E.W. Essentials of Food Science, Kluwer
4Academic/Plenum Publishers, New York, 2003.