Course code PārZ2042
Credit points 3
Nutrition II
Total Hours in Course81
Number of hours for lectures16
Number of hours for seminars and practical classes16
Independent study hours49
Date of course confirmation19.02.2014
Responsible UnitInstitute of Food
Course developer
Imants Atis Skrupskis
Dr. habil. sc. ing.
Course abstract
Study course provides knowledge about a balanced and healthy diet principles, introduces students to the human digestive and metabolic systems. Practical work is developed skills to plan a menu of different population groups. Completing the study course developed the attitude for a healthy diet and lifestyle.
Learning outcomes and their assessment
• knowledge and critical understanding of theoretical and practical aspects of nutritional sciences industry concepts
• skills to formulate, critically evaluate and use the basic knowledge in practical work – to help the student to choose healthy products and calculate their nutritional value
• competence in cooperation with the medical staff to draw up a complete balanced diet for students.
Compulsory reading
1. Miške I., Brutāne D. Dzīvības elementi. Rīga: Nordik, 2004. 271 lpp.
2. Neimane L. Vitamīni un minerālvielas. Rīga: Jumava, 2001. 178 lpp.
3. Skrupskis I. Ēdināšanas darba organizācija skolās un pirmskolas izglītības iestādēs. Rokasgrāmata. Rīga: Viesnīcu un restorānu mācību centrs, 2007. 96 lpp.
4. Zariņš Z., Neimane L. Uztura mācība. Rīga: LLU, LU Akadēmiskais apgāds, 2009. 464 lpp.
Further reading
1. Handbook of Behavior. Food and Nutrition. Springer, 2011. 5000 p.
2. Kozule V. Ēdināšanas darba organizācija skolās un pirmsskolas izglītības iestādēs. Rokasgrāmata II daļa. Rīga: Viesnīcu un restorānu mācību centrs, 2007. 103 lpp.
3. Rozenbergs V. Uztura mācība. Jelgava: LLU, 2008. 136 lpp.
Periodicals and other sources
1. Veselība: populārzinātnisks žurnāls visai ģimenei. SIA ,,Dienas žurnāli" . ISSN 1407-804X.