Course code Medi5008

Credit points 3

Nutrition for Diseases Prevention

Total Hours in Course81

Number of hours for lectures20

Number of hours for seminars and practical classes12

Independent study hours49

Date of course confirmation12.12.2011

Responsible UnitInstitute of Food

Course abstract

The objective of the course is to understand and learn the healthy nutrition recommendations and recommended nutrient intakes based on WHO and Ministry of Health of the Republic of Latvia recommendations and to evaluate the importance of a healthy diet in the prevention of disease.
The objectives of the course are:
1) to conduct research-based studies to raise awareness of the prevention of chronic non-communicable diseases;
2) to provide in-depth knowledge of the ingredients of foods and their effect on human health.
The course is taught in Latvian

Learning outcomes and their assessment

Knowledge:
1) to understand chronic non-infectious diseases – the main cause of morbidity and mortality today, their relation with dietary choices; direct and indirect links between disease and diet, nutrition as a risk factor or health determinant;
2) to describe nutritional prevention and therapy options in nowadays and historically;
Skills:
3) to understand the most popular diet and nutrition recommendations based on scientific research in nutrition science;
4) to develop and analyse their diet menus to understand the potential health risks;
Competencies:
5) ability to evaluate the compliance of diet menu with the requirements of regulatory enactments and healthy nutrition recommendations;
6) ability to recognize science-based dietary recommendations from pseudo-scientific.

Course Content(Calendar)

Lectures
1. Comparison of diet developed and operating in Latvia, as well as diets in Europe, and world practice. L4 S4
2. Healthy diet recommendations for adults, children and the elderly in Latvia. L4 S4
3. Making a daily menu. L2 S2
4. Comparison of different diets. L2 S2
5. Vegetarianism, other irregular diets. L2 S2
6. Nutrition for prevention of various diseases. L6 S2
Seminars
1st seminar. Nutrition pyramids in different countries, their evaluation.
2nd seminar. Understand the importance of a balanced menu for e healthy adult.
3rd seminar. Strengthening the practical skill of preparing a menu for healthy people based on their own menu.
4th seminar. Examples of how to create a menu for obese patients.

5th seminar. Strengthen understanding of the key principles for significant disease risk prevention in the most common diseases in Latvia.

Requirements for awarding credit points

Attendance at seminars and workshops is mandatory. The total assessment of the results achieved by students in the study course consists of:
1) successful completion of 2 intermediate examinations (totally, 30%);
2) 4 presentations (505);

3) final examination (20%).

Description of the organization and tasks of students’ independent work

The independent work of the students is organized individually and/or in workshops with the following tasks:
1) preparation for seminars independently;
2) mid-term examinations;
3) final exam;

4) literature studies.

Criteria for Evaluating Learning Outcomes

The final rating of the study course will be resulted from the results of intermediate tests, presentations at the seminars and final examination.

Compulsory reading

1. Zariņš, Z., Neimane, L., Bodnieks, E. 92018) Uztura mācība. 7. izd. Akadēmiskais apgāds.

Further reading

1. Mann, J., Trustwell, A.S. (2012) Essentials of human nutrition. 4th edit. Oxford University Press.
2. Mahan, L.K., Escott-Stump, S., Raymond, J.L. (2017) Krause’s Food & the Nutrition Care Process. 14th edit. Elsevier.
3. Encyclopediae of Human Nutrition (2013) Edit. B. Caballero, L. Allen, A. Prenticve. 3th edit. Elsevier.
4. Thomas, B., Bishop, J. (2013) Manual of Dietetic Practice. John Wiley & Sons.
5. Lutz, C.A., Mazur, E., Litch, N. (2014) Nutrition and diet therapy. 6th edit. F.A.Davis.
6. Souci, S.W., Fachmann, W., Kraut, H. (2008) Composition and Nutrition Tables. 7th edit. MedPharm Scientific Publishers.

7. Gandy, J. (2014) Manual of Dietetic practice. 5th edit. Wiley.

Periodicals and other sources

1. http://www.penutrition.com/index.aspx
2. https://www.bda.uk.com/
3. http://www.efsa.europa.eu/
4. http://www.eatrightpro.org/

5. http://www.vm.gov.lv/lv/