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Nutrition

Course developer

Prior knowledge

Ķīmi2018, Food Organic Chemistry

Ķīmi2020, Inorganic and Analytical Chemistry

PārZ1013, Food Law

Course abstract

The aim of the study course is to acquire knowledge about nutrition and its role in ensuring the quality of life, understanding the various age group dietary needs. Familiarize their selves with the different medical diets, popular food types and common eating disorders. Learn the skills required for calculation of nutritinal and energy value of products, understand the label information about nutritional value. Analyse and evaluate the various sources of information on nutrition content. Get to know the newest nutritional tendencies.

Learning outcomes and their assessment

• Knowledge and critical understanding of nutrition and its importance in the preservation of health, as well as binding legislation.
• Skills required for an individual to calculate the daily nutrition amount, to assess the different diets, to calculate the nutritional and energetic value of products.
• Competence: understand the essence of a healthy diet and is able to analyze and assess the various sources of information on nutrition, providing opinion based on facts and problem solution.

Course Content(Calendar)

1. Human digestive system. (one lecture)
2. Nutrition, its role in ensuring quality of life (one lecture and two practical works)
3. The amount of energy needed per person per day. Physical activity pyramid and energy consumption. (one lecture and one practical work)
4. Body mass index. Other assessments of body mass. Statistics of Latvia and world. (one lecture and one practical work)
5. What is a diet? Its types and assessment. Fasting - pro and contra. (one lecture and one practical work)
6. Obesity is a global problem. Causes and consequences. (one lecture and one practical work)
7. Recommended energy and nutrition rations for residents of Latvia, Regulations of the Cabinet of Ministers 172. (one lecture and one practical work)
8. Healthy nutrition recommendations for adults. Evaluation and application. (one lecture and one practical work)
9. Healthy nutrition recommendations for infants and children from 2 to 18 years of age. Evaluation and application. (one lecture and one practical work)
10. Diabetes mellitus, their types. Diet. Glycemic index. Bread units. (one lecture and one practical work)
11. Celiac disease. Gluten Free Diet. Phenilketoneuria. (one lecture and one practical work)
12. Lactose intolerance. Gout. The Hay diet. (one lecture and one practical work)
13. Vegetarism as a new dietary trend. (one lecture and one practical work)
14. Mediterranean diet is one of the healthiest diets in the world. (one lecture and one practical work)
15. Doctor's Atkins diet or no carbohydrate diet is the basis for the development of protein diets.
16. Nutrition information preparation for food label. Calculations, understanding, explanation. (one lecture and one practical work)

Requirements for awarding credit points

Successfully completed 5 planned tests and 5 practical works. Test with a mark.

Description of the organization and tasks of students’ independent work

Within the framework of independent work, students analyse the scientific literature and additional literature available in e-studies on the topic in accordance with the course content.

Criteria for Evaluating Learning Outcomes

The study course ends with pass with mark (accumulative assessment during the semester).
The study course results are evaluated on a 10-point scale. The course is considered successful if the total grade is not lower than “4” (almost satisfactory).
Assessment consists of:
• 50% - 5 tests (each 10%),
• 50% - 5 practical works (each 10%).

Compulsory reading

1. Zariņš Z., Neimane L. Uztura mācība. Rīga: Rasa ABC, 1998. 391 lpp.
2. Pārkers S. Cilvēka ķermenis. Rīga: Zvaigzne ABC, 2009. 256 lpp.
3. Bender D.A. Introduction to nutrition and metabolism. Boca Raton, Florida: CRC Press, 2014. 404 p.
4. Drummond K.E. Nutrition for foodservice and culinary professionals. Hoboken New Jersey: Wiley, 2017. 465 p.

Further reading

1. Brown J.E. Nutrition through the life cycle. Boston MA: Cengage Learning, 2016. 590 p.
2. Kalorijas. Rīga: Jumava, 2000. 92 lpp.
3. Atkinss R. Doktora Atkinsa revolucionārā diēta. Rīga: Artava, 1999. 446 lpp.

Periodicals and other sources

1. 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
2. Eiropas pārtikas informācijas padomes mājas lapa [tiešsaiste] [skatīts: 27.03.2018.]. Pieejams: http://www.eufic.org
3. Pasaules veselības organizācijas mājas lapa [tiešsaiste] [skatīts: 27.03.2018.]. Pieejams: http://www.who.int