Course code Medi6009

Credit points 2

Scientific Based Prevention Programme for Planning and Estimation

Total Hours in Course80

Number of hours for lectures6

Number of hours for seminars and practical classes6

Number of hours for laboratory classes4

Independent study hours64

Responsible UnitDepartment of Food Technology

Course abstract

Students get knowledges about the principles of prevention, prevention programme planning and realising.

Compulsory reading

1. Nutritional status assessment. A manual for population studies. Ed. by Flaminio Fidanza, 1991.
2. The mini nutritional assessment: MAN, Nutrition in the Elderly, 1997.
3. Cameron M.E., van Staveren W.A. Manual on methods for food consumption studies. Oxford University Press, latest edition.
4. Z.Zariņš, L.Neimane. Uztura mācība. Rīga 2002.

Further reading

1. H.Kasper. Ernanhrungsmedizin und Dietik. Munchen, Jene, 2000
2. K.Mahan. Krause's Food. Nutrition & Diet therapy. Philadelphia, 2000

Periodicals and other sources

1. Web based learning materials
2. Clinical nutrition.