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Studiju programma
Supervisor
Laila Meija

Study Course Description

Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:18.03.2020
Study Course Information
Course Code:SUUK_205LQF level:Level 6
Credit Points:5.00ECTS:7.50
Branch of Science:MedicineTarget Audience:Rehabilitation
Study Course Supervisor
Course Supervisor:Laila Meija
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)4Lecture Length (academic hours)2Total Contact Hours of Lectures8
Classes (number)13Class Length (academic hours)4Total Contact Hours of Classes52
Total Contact Hours60
Lectures (number)4Lecture Length (academic hours)2Total Contact Hours of Lectures8
Classes (number)8Class Length (academic hours)4Total Contact Hours of Classes32
Total Contact Hours40
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
Part-Time - 1. Semester No.
Lectures (number)6Lecture Length (academic hours)2Total Contact Hours of Lectures12
Classes (number)17Class Length (academic hours)4Total Contact Hours of Classes68
Total Contact Hours80
Study course description
Preliminary Knowledge:
Knowledge of anatomy, normal and pathological physiology and biochemistry.
Objective:
Systematise and classify advanced and scientifically based knowledge in nutrition education, taking into account the latest and most current research in nutrition science. Understand the possibilities of human nutrition in various physiological conditions, disease prevention and treatment. As a result of the educational process, give precise knowledge about the nutrition of children, adults, pregnant women, mammals and the elderly. To provide 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 on treating obesity disease from a physician's point of view and experience, gain awareness of weight loss diets from both a historical and a modern perspective, give an assessment and criticism of the most popular diets, highlighting the importance of evidence-based medicine. To be able to evaluate the necessary dietary changes over time, recommended nutritional standards in different age groups in Latvia and in the world.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Obesity and metabolic syndrome. Fasting.Lectures2.00auditorium
2Nutrition for skin and eye health.Lectures1.00auditorium
3Nutrition in various neurological diseases.Lectures1.00auditorium
4Food for various gastroenterological diseases.Classes7.00auditorium
6Nutrition in cardiovascular disease - introduction.Classes2.00auditorium
7Nutrition in cardiovascular diseases.Lectures1.00auditorium
8Eating disorders - introduction.Lectures1.00auditorium
9Eating disorders.Lectures2.00auditorium
Classes2.00auditorium
10Nutrition assessment, malnutrition.Classes1.00auditorium
11Hospital diets. Nutrition for surgical patients.Classes1.00auditorium
12Nutrition in oncological diseases.Classes1.00auditorium
13Anemia.Classes1.00auditorium
14Compilation and calculation of menu and technological maps.Classes3.00auditorium
15Nutrition for nephrological patients.Classes1.00auditorium
16Nutrition for rheumatologic patients. Joint diseases.Classes1.00auditorium
17Exam.Classes1.00auditorium
Topic Layout (Part-Time)
No.TopicType of ImplementationNumberVenue
1Obesity and metabolic syndrome. Fasting.Lectures2.00auditorium
2Nutrition for skin and eye health.Lectures1.00auditorium
3Nutrition in various neurological diseases.Lectures1.00auditorium
4Food for various gastroenterological diseases.Classes4.00auditorium
5Food for various gastroenterological diseases.Classes3.00auditorium
6Nutrition in cardiovascular disease - introduction.Classes2.00auditorium
7Nutrition in cardiovascular diseases.Lectures1.00auditorium
8Eating disorders - introduction.Lectures1.00auditorium
9Eating disorders.Lectures2.00auditorium
Classes2.00auditorium
10Nutrition assessment, malnutrition.Classes1.00auditorium
11Hospital diets. Nutrition for surgical patients.Classes1.00auditorium
12Nutrition in oncological diseases.Classes1.00auditorium
13Anemia.Classes1.00auditorium
14Compilation and calculation of menu and technological maps.Classes3.00auditorium
15Nutrition for nephrological patients.Classes1.00auditorium
16Nutrition for rheumatologic patients. Joint diseases.Classes1.00auditorium
17Exam.Classes1.00auditorium
Assessment
Unaided Work:
The student must independently study the sources of the given literature, analyse his/ her menu. Continuously prepare separate topics that are collectively discussed, evaluated, enriched with mutual experience during the pre-planned lesson.
Assessment Criteria:
Mandatory attendance of seminars, successfully passed tests, presented a one-week menu with an in-depth analysis. Control tests after individual stages and all course lectures and practical classes. Test questions (40-90), in 10 point evaluation system.
Final Examination (Full-Time):Exam
Final Examination (Part-Time):Exam
Learning Outcomes
Knowledge:Upon completion of the study course the student will acquire basic knowledge of the history of nutrition and nutrition science, development and the latest achievements, knowledge of nutrients, their characteristics, recommendations of nutrition therapy for a healthy and sick individual in various physiological conditions and disease prevention and treatment, will be familiar with nutritional information, their relation to various physiological conditions and ages, diets for various diseases and will be able to analyse the menus that will be tested in the final assessment by the examination test.
Skills:Define and recognise prevention and treatment, knowing the chemical structure of the nutrients and their impact on human health. Make a menu based on healthy eating recommendations for a healthy and sick person; to understand the states of various nutrient deficits and the possibility to eliminate them.
Competencies:Convincing knowledge of healthy eating and its application to healthy and sick individuals.
Bibliography
No.Reference
1Katz, David L., Nutrition in clinical practice : a comprehensive, evidence-based manual for the practitioner / David L. Katz, MD, MPH, FACPM, FACP, Director, Prevention Research Center, Yale University School of Public Health, Griffin Hospital
2Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber. Third edition. Boca Raton : CRC Press, Taylor & Francis Group, [2013], c2014. xxi, 1113 pages : il., tab. ; 29 cm. ISBN 9781466505711 (hardcover).
3Medical nutrition and disease : a case-based approach / editor-in-chief, Lisa Hark, Darwin Deen ; senior editor, Gail Morrison. Fifth edition. 1411 xiv, 584 lpp. : ilustrācijas. ISBN 9781118652435 (pbk.).
4Clinical nutrition / edited on behalf of the Nutrition Society by Marinos Elia ... [et al.] ; foreword by Dame Sally C. Davies. 2nd ed. Chichester, West Sussex : Wiley-Blackwell, 2013. xiv, 526 lpp. : diagr., il. ; 25 cm. Nutrition Society textbooks
5Krause's food & the nutrition care process / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump, Janice L. Raymond. 13th ed. St. Louis, Mo. : Elsevier/Saunders, c2012. xix, 1227 lpp. : il. ; 29 cm. ISBN 9781437722338 (hbk.).
6Uztura mācība / Zigurds Zariņš, Lolita Neimane, Edgars Bodnieks ; [zinātniskie konsultanti: Daiga Šantare, Edgars Bodnieks ; redaktore Anna Šmite ; vāka dizainu veidojusi Baiba Lazdiņa]. Sestais, pārstrādātais un papildinātais izdevums. Rīga : LU Aka
7Oxford handbook of nutrition and dietetics / [edited by] Joan Gandy, Angela Madden, Michelle Holdsworth. 2nd ed. Oxford ;New York : Oxford University Press, USA, 2012 xxi, 818 lpp. : ilustrācijas, tabulas ; 18 cm. Oxford handbooks.
8Using price policies to promote healthier diets / World Health Organization. Regional Office for Europe. Copenhagen : WHO Regional Office for Europe, ©2015. vi, 42 lpp. : ilustrācijas.
9E – grāmata Physical Activity, Fitness, Nutrition and Obesity During Growth Bentham Science Publishers 2015 ISBN: ISBN number:9781608059478, ISBN Number:9781608059461
10Early Years Nutrition and Healthy Weight Stewart, Laura; Thompson, Joyce John Wiley & Sons, Incorporated 2015 ISBN: ISBN number:9781118792445, ISBN number:9781118792766
11Nutrition and Diet Research: Appetite and Weight Loss Shartava, Tsisana Nova Science Publishers, Inc. 2011 ISBN: ISBN number:9781612091310, ISBN number:9781621000358 SERIES: Nutrition and Diet Research Progress
12Food, Nutrition and Eating Behavior By: Israeli, Sigal; Merrick, Joav. New York : Nova Science Publishers, Inc. 2014. eBook.
13Datu bāze PEN: http://www.pennutrition.com.db.rsu.lv/Home.aspx
14Latvijas Diētas un uztura speciālistu asociācija: http://www.ldusa.lv/
15Aptaukošanās: http://www.obesity.org/obesity/resources/facts-about-obesit…
16European Society for Clinical Nutrition and Metabolism: http://www.espen.org/
17RSU Bibliotekā pieejamie resursi: http://www.rsu.lv/biblioteka/resursi/brivpieejas-e-resursi/…
1Lejnieks, Aivars, Viss par sāli : pārmēra sāls lietošanas kaitējumi veselībai / Aivars Lejnieks, Andrejs Kalvelis. [Rīga] : Latvijas Hipertensijas biedrība, 2011. 33 lpp. : il., tab. ; 21 cm.
2Advancing dietetics and clinical nutrition / edited by Anne Payne, Helen Barker. Edinburgh ;New York : Churchill Livingstone/Elsevier, 2010. xiii, 382 lpp. : il. ; 25 cm. ISBN 9780443067860 (pbk.).
3Sirds un virtuve / [Andreja Ērgļa un Ivetas Mintāles redakcijā]. Rīga : Latvijas Inovatīvās medicīnas fonds, 2010. 141 lpp. : il. ; 21 cm. ISBN 9789984399645.
4The challenge of obesity in the WHO European Region and the strategies for response. Проблема ожирения в Европейском регионе ВОЗ и стратегии ее решения / Всемирная организация здравоохранения. Европейское региональное бюро ; под редакцией: Francesco
5Pasaules Veselības organizācija: http://www.who.int/en/
6Latvijas Republikas Veselības ministrija: www.vm.gov.lv