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Nutrition

Additional course materials Medi2004_Uztura_zin.pdf

Course developer

Prior knowledge

Citi3062, Information Technology in Hospitality

Ķīmi3021, Food Biochemistry

Mate1040, Applied mathematics

Course abstract

The course consists of two parts: foodstuffs and nutrition. In the part of foodstuffs, the student acquires knowledge about the foodstuffs groups, their chemical composition, properties, and storage conditions; gets acquainted with food labels. In the nutrition part, the student learns the principles of healthy eating; analyses the role of nutrients in the human body; calculates nutrition and energy values needs for different groups of people; gets acquainted with different diets, dietary patterns, eating disorders and dietary trends; creates menus with nutritional and energy calculations.

Learning outcomes and their assessment

Knowledge and understanding about foodstuffs and their role in the context of nutrition; nutrition and its role in maintaining health; healthy dietary recommendations in Latvia and in the world; terminology; regulatory acts that are binding on caterers. (Tests)
Ability to evaluate the information provided on the foodstuffs label and to make an appropriate choice according to the purpose; to calculate the amount of energy needed per person per day; to create a menu with nutritional and energy calculations; to evaluate diets. (Practical works)
Competences: able to analyse and evaluate food products on the market, providing a reasoned opinion; to analyse and evaluate various nutrition information by providing a reasoned point of view; to create independently a menu for person with special diet. (Menu)

Course Content(Calendar)

Full-time studies
1. Foodstuffs. Nutrients in food. Food groups.
2. Foodstuffs label.
3. Meat and meat products. Fish and fish products.
4. Milk and dairy products. Eggs and their processed products.
5. Dietary fat. Vegetables Fruits and berries. Nuts. Mushrooms.
6. Cereals and their products. Starch Sugar. Honey
7. Confectionery. Taste products.
8. Nutrition. Human digestive system.
9. Nutrition, its role in ensuring quality of life.
10. Individual energy demand per day, percentage of nutrients.
11. Diets, their types and evaluation. Body mass index. Eating disorders.
12. Healthy dietary recommendations for infants, children, adults and seniors.
13. Fasting. Lactose intolerance. Celiac disease.
14. Phenylketanuria. Diabetes mellitus.
15. Vegetarianism. Shared food. Non-carbonic diet.
16. Mediterranean diet - one of the healthiest diets in the world.


Part-time extramural studies: All topics specified for full-time studies are accomplished, but the number of contact hours is one-half of the number specified in the calendar.

Requirements for awarding credit points

In the part of foodstuffs, two tests have to be successfully written and a research must be written and successfully defended - evaluation of a product group offer at the store.
In the part of the nutrition, 6 tests and 2 practical works have to be successfully passed; a menu with all calculations for a person with a special diet has to be created.

Description of the organization and tasks of students’ independent work

The student independently carries out the evaluation of the offer of the selected product group (manufacturers, packages, volumes, types, price, etc.) in the shop (Rimi or Maxima), then defend it during practical work.
The student independently performs the necessary energy values and nutrient calculations and the menu calculations for a person with a special diet, submit it.

Criteria for Evaluating Learning Outcomes

The average arithmetic mean is calculated both in foodstuffs and in the nutrition part. Each mark represents 30% of the final grade.
Menu with calculations accounts for 40% of the final grade.

Compulsory reading

1. Gropper, S.S., Smith, J.L., Carr, T.P. Advanced nutrition and human metabolism. 7th edition. Boston, MA: Cengage Learning, 2017. -583 lpp.
2. Brown, J.E....[et al.]. Nutrition through the life cycle. 6th edition. Boston, MA: Cengage Learning, 2016. -590 lpp.
3. Bender, D.A. Introduction to nutrition and metabolism. 5th edition. Boca Raton, Florida: CRC Press, 2014. -404 lpp.

4. Vietējo Pārtikas ķēžu pārstrukturizēšana un noturības stiprināšana krīzes un pēc krīzes laikā Latvijā. Zinātniskā monogrāfija. Četru nedēļu pārtikas paku modelis siltu pusdienu pagatavošanai mājās krīzes apstākļos un ārpusskolas aktivitātēs pēckrīzes laikā. Jelgava: 2021. 3.,4.,5. nodaļa. 349.-431. lpp.

Further reading

1. Food Neophobia: behavioral and biological influences. Edited by Steve Reilly. Duxford, United Kingdom: Woodhead Publishing is an imprint of Elsevier, 2018. -399 lpp.
2. Drummond, K.E., Brefere, L.M. Study guide to accompany nutrition for foodservice and culinary professionals. 9th edition. Hoboken, New Jersey: Wiley, 2017. -236 lpp.

Periodicals and other sources

1. Veselība: populārzinātnisks žurnāls ģimenei. Rīga: Aģentūra Agro apgāds, 2001- ISSN 1407-804X.
2. Veselības ministrijas mājas lapa: Veselīga uztura ieteikumi Veselības ministrijas izstrādātie veselīga uztura ieteikumi [tiešsaiste] [skatīts 06.01.2015.]. Pieejams: http://www.vm.gov.lv/lv/tava_veseliba/veselibas_ministrijas_izstradatie_veseliga_uztura_ieteikumi
3. Eiropas pārtikas informācijas padomes mājas lapa. http://www.eufic.org

Notes

Mandatory study course for full-time and part-time undergraduate programs of “Catering and hotel management”