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Studiju programma
Supervisor
Lolita Vija Neimane

Study Course Description

Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:04.09.2018
Study Course Information
Course Code:SUUK_063LQF level:Level 6
Credit Points:2.00ECTS:3.00
Branch of Science:Chemistry; Organic ChemistryTarget Audience:Medical Services
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, spkatrsu[pnkts]lv, spkatrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)Total Contact Hours of Lectures0
Classes (number)8Class Length (academic hours)2Total Contact Hours of Classes16
Total Contact Hours16
Lectures (number)Lecture Length (academic hours)Total Contact Hours of Lectures0
Classes (number)8Class Length (academic hours)2Total Contact Hours of Classes16
Total Contact Hours16
Part-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)Total Contact Hours of Lectures
Classes (number)5Class Length (academic hours)4Total Contact Hours of Classes20
Total Contact Hours20
Study course description
Preliminary Knowledge:
Inorganic, organic and food chemistry.
Objective:
To introduce students with a specific food composition.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Introduction to the research work.Classes0.50auditorium
2Minerals. Trace elements and micronutrients.Classes0.50auditorium
3Calcium. Calcium biological nutritional value. Calcium products.Classes0.50auditorium
4Potassium. Potassium biological nutritional value. Potassium products.Classes0.50auditorium
5Magnesium. Its biological nutritional value. Magnesium in foods.Classes0.50auditorium
6Iron. It`s biological nutritional value. Iron in food.Classes0.50auditorium
7Zinc. It`s biological nutritional value. Zinc in foods.Classes0.50auditorium
8Copper. It`s biological nutritional value. Copper in foods.Classes0.50auditorium
9Iodine. It`s biological nutritional value. Iodine in foods.Classes0.50auditorium
10Fluorine. It`s biological nutritional value. Fluorine in foods.Classes0.50auditorium
11Selenium. It`s biological nutritional value. Selenium in foods.Classes0.50auditorium
12Energy nutritional value. Food ingredients which are of nutritional energy.Classes0.50auditorium
13Organic nutritional value. Food ingredients which have the biological nutritional value.Classes0.50auditorium
14Sensors active compounds in the food.Classes0.50auditorium
15Animal food raw comparison - chicken egg and chicken meat.Classes0.50auditorium
16Animal food raw comparison - milk and milk products (butter and cheese).Classes0.50auditorium
17Animal food raw comparison - cheese and meat.Classes0.50auditorium
18Animal food raw comparison -meat and fish.Classes0.50auditorium
19Different kinds of meat comparison - beef / pork or beef / poultry meat or poultry meat / pork, etc.Classes0.50auditorium
20Different comparison of fat fishes - salmon / cod, etc.Classes0.50auditorium
21Various marine animals comparison - crabs / squid, etc.Classes0.50auditorium
22Plant and animal product comparison - soya and meat (or soy and milk).Classes0.50auditorium
23Various oil comparison - rape seed / olive or sunflower / canola seeds or coconuts / groundnuts, etc.Classes0.50auditorium
24Comparison of different cereals - wheat / rye or rice / corn, barley / oats or buckwheat / oats, etc.Classes0.50auditorium
25Potatoes and a cereal grain comparison.Classes0.50auditorium
26Comparison of various vegetables - potatoes / cabbages/ carrots or beetroot / tomatoes, radishes or kohlrabi or onion / horseradish, etc.Classes0.50auditorium
27Different fruits or berries comparison - apples / oranges or pears / pineapple or melon / lemon or strawberries / raspberries or currants / gooseberries or grapes / cherries, etc.Classes0.50auditorium
28Comparison of different pulses - beans / peas or soya / peas, soy / beans, etc.Classes0.50auditorium
29Comparison of different herbs - dill / parsley or celery / oregano or basil / thyme, garlic or rosemary tree, etc.Classes0.50auditorium
30Comparison of different herbs - dill / parsley or celery / oregano or basil / thyme, garlic or rosemary tree, etc.Classes0.50auditorium
31Comparison of various nuts - hazelnuts / peanuts or walnuts / almonds, etc.Classes0.50auditorium
Assessment
Unaided Work:
To prepare a research of two different food products chemical composition and properties.
Assessment Criteria:
Test (I).
Final Examination (Full-Time):Test
Final Examination (Part-Time):Test
Learning Outcomes
Knowledge:After the successful completion the students will gain knowledge and a critical understanding of certain foods chemical structure, which will allow them to: - analytically evaluate a specific food composition; - discuss about the certain food nutrients; - to analyze the chemical changes in foodstuffs during storage and processing them. - describe the importance of food consumption.
Skills:After the successful completion of the course, students will have acquired skills: - independently to obtain information on specific nutrition and sensory properties; - be able to structure the selected literature on a specific food composition; - ability to compare and analyze various food properties.
Competencies:Using their knowledge and skills, the student will be able to critically evaluate by product of energy and organic nutrition the role of various foods in the diet.
Bibliography
No.Reference
1Baltess V. Pārtikas ķīmija. - Rīga: Latvijas Universitāte, 1998. - 478 lpp.
2Belitz H.-D., W. Grosch, Scheiberle P. Lehrbuch der Lebenmittelchemie, 6. Aufgabe. Berlin etc: Springer – Verlag, 2008. - 1118 S.
3Bülle J., Hüttermann A. Das Basiswissen der organischen Chemie. Stuttgart, New York: Georg Thieme, 2000. - 466 p.
4Clayden J., Greeves N., Warren S., WothersP. Organic Chemistry. New York: OXFORD, 2007. - 1512 p.
5König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. - 445 S.
6McMurry J. Organic Chemistry, 7th Editition. – Belmont: Thomson Learning, Inc., 2008 - 1191 p.
7Sorrell T.N. Organic Chemistry, 2nd Edition. Califfornia: University Science Books, 2006. - 988 p.
8Valters R. Organiskā ķīmija (pamatkurss), - Rīga , RTU izdevniecība, 2007. - 187 lpp.
9Vollhardt K.P.C., Shore N.E. Organic Chemistry: Structure and Funktion, 5th Editition. – New York: W.H. Freeman and Company, 2006. - 1254 p
10Под ред. Ивина Б.А. и Пиотровского Л.Б. Opганическая химия: в вопросах и ответах. Caнкт-Петербург: Наука, 2002. - 510 c.