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Studiju programma
Supervisor
Liene Sondore

Study Course Description

Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:27.02.2019
Study Course Information
Course Code:SUUK_207LQF level:Level 6
Credit Points:1.00ECTS:1.50
Branch of Science:Medicine; Nutrition ScienceTarget Audience:Rehabilitation
Study Course Supervisor
Course Supervisor:Liene Sondore
Study Course Implementer
Structural Unit:Department of Sports and Nutrition
The Head of Structural Unit:Una Veseta
Contacts:
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)2Lecture Length (academic hours)2Total Contact Hours of Lectures4
Classes (number)4Class Length (academic hours)4Total Contact Hours of Classes16
Total Contact Hours20
Part-Time - 1. Semester No.
Lectures (number)2Lecture Length (academic hours)2Total Contact Hours of Lectures4
Classes (number)4Class Length (academic hours)4Total Contact Hours of Classes16
Total Contact Hours20
Study course description
Preliminary Knowledge:
Anatomy, normal and pathological physiology and biochemistry. Knowledge of the official language.
Objective:
Study subject provides knowledge about food products, their composition, cooking methods according to season, using mechanical, thermal processing processes. The aim of the course is to understand physicochemical processes in food products during storage, processing and preparation of products, minimising nutrient loss as much as possible. In practical classes, to learn the basic principles of healthy cooking, contributing to the maximum preservation of nutrients.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Introduction. General food technology, menu preparation.Lectures1.00auditorium
2Breakdown of food products by assortment. Terms, concepts, food storage terms.Lectures1.00auditorium
3Vegetables products and ways of preparation.Classes1.00METC
4Animal products, technological process of food.Classes1.00METC
5Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking.Classes2.00METC
Topic Layout (Part-Time)
No.TopicType of ImplementationNumberVenue
1Introduction. General food technology, menu preparation.Lectures1.00auditorium
2Breakdown of food products by assortment. Terms, concepts, food storage terms.Lectures1.00auditorium
3Vegetables products and ways of preparation.Classes1.00METC
4Animal products, technological process of food.Classes1.00METC
5Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking.Classes2.00METC
Assessment
Unaided Work:
Food recipe development, development of technological papers.
Assessment Criteria:
Attendance of lectures and lessons, timely execution of independent work.
Final Examination (Full-Time):Test
Final Examination (Part-Time):Test
Learning Outcomes
Knowledge:Upon successful completion of the course, students will be able to: - evaluate the choice of a food group for a specific menu; - evaluate the applicability of a particular product and the cooking technology.
Skills:Upon successful completion of the study course students will understand how to change the way of cooking in catering companies, choosing healthier cooking methods, dishes, will be able to argue their choice.
Competencies:As a result of the study course students will be able to evaluate the nutrition technologies of catering establishments, menus.
Bibliography
No.Reference
1Vickie A. Vaclavik;Elizabeth W. Christian”Essentilals of Food Science”. 4th Edition; Springer. 2014.
2Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem Nr. 172.
3Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. 6. izd.; LU Akadēmiskais apgāds, Rīga, 2015.
1Gavriļenko E. . Ēdienu gatavošanas tehnoloģija. Biznesa augstskola „Turība”, Rīga 2006.
2Brūvere L. Pārtikas produktu prečzinība, I,II daļa. Biznesa augstskola „Turība”, Rīga 2006.