Course code Medi6012
Credit points 3
Total Hours in Course81
Number of hours for lectures16
Number of hours for seminars and practical classes16
Independent study hours49
Responsible UnitInstitute of Food
The objective of the study course is to introduce students with scientific-based skills of planning and creating clinical diets. Students will be trained in practice to make recommendations for diet for individuals in various clinical situations, to compose individual diet. The course is based on making practical skills, clinical case analysis and interactive discussion.
1. Mahan L.K., Escott-Stump S. Krause's food and nutrition therapy. 12th Edition, Saunders Elsevier, 2008.
2. Mann J., Truswell A.S. Essentials of human nutrition. Oxford University Press, 2007.
3. Sobotka L. Basics in clinical nutrition. Galen, 2004.
4. Stanner S. Cardiovascular disease: Diet, Nutrition and Emerging Risk Factors. Blackwell Publishing. 2005.
1. Pender F. Clinical cases in dietetics. Blackwell Publishing. 2008.
2. Zariņš Z., Neimane L. Uztura mācība. Rasa ABC, 2002
3. Danilāns A. Gastroenteroloģija. Nacionālais apgāds. 2005.
4. Vaugan J.G. , Judd P.A. The Oxford book of health foods. Oxford University Press, 2006.
1. International Journal DEvoted to Clinical Nutrition and Metabolism
2. European Journal of Nutrition
3. American Journal of Nutrition
4. British Journal of Nutrition