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Nutrition

Course developer

Course abstract

Students acquire knowledge of nutrition and its role in maintaining health; understand relationship between nutrition and food industry; gain insight into current problems and trends in nutrition science; understand role of nutrition in ensuring health of an individual; develop and justify its views on various nutrition issues related to the development of new products.

Learning outcomes and their assessment

Knowledge:
- understand the role of nutrition in maintaining health,
- know the latest dietary trends,
- understand the relationship between nutrition science and the food industry. (Test)
Skills:
- analyse and evaluate scientific literature in nutrition science,
- justify opinion on various nutrition issues. (1st practical work)
Competence:
- understand the importance of nutrition in ensuring the health of an individual by linking it to the need for development of new products. (2nd practical work)

Course Content(Calendar)

1. Nutrition/nutrition science, relation to other sciences (2 lectures)
2. Priority - a healthy diet (2 lecture)
3. Consumer - Product - Marketing - Choosing a healthy diet (1 lecture)
4. Students' presentations about the necessity of developing a new product (based on the theme of Master's thesis) from the point of view of nutrition science. Discussion (2 seminars)
5. The problem of malnutrition in the world and in Europe (1 lecture)
6. Obesity - challenges and solutions (1 lecture)
7. Diabetes - trends and problem solutions (1 lecture)
8. Protein diets, increased protein intake - pro and contra (1 lecture)
9. Veganism as a fashion trend in the context of nutrition science (1 lecture)
10. Nutrition policy in Latvia. Analysis (1 lecture)
11. Student presentations: in-depth study of scientific literature on topical problem in nutrition science at the student's choice. Discussion (2 seminars)
12. Student presentations: in-depth study of scientific literature on topical problem in nutrition science at the student's choice. Discussion (2 seminars)
13. Nutrition and genetics (2 lectures)
14. Personalized diet (2 lectures)
15. Nutrition and Diseases (Cardiovascular, Cancer) (1 lecture and 2 seminars)

Test for the whole course (1 h)

Requirements for awarding credit points

Student:
- defends two practical works (Microsoft PowerPoint presentations), demonstrating their acquired knowledge, skills and competences within the course. The assessment is not lower than "4" (almost satisfactory).
- Pass test at the end of the course. The assessment is not lower than "4" (almost satisfactory).

- Participation in seminars is not less than 75%.

Description of the organization and tasks of students’ independent work

Implementation of practical works requires access to scientific databases such as EBSCO, SCOPUS or Web of Science, search for research articles, analysis and summarization of the obtained results in the form of presentation.
1st practical work provides the scientific justification for the development of a new product from the point of view of nutrition science, revealing the problem.

2nd practical work is an in-depth study of scientific literature on topical problems in nutrition science at the student's choice.

Criteria for Evaluating Learning Outcomes

The study course ends with pass with mark (accumulative assessment during 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:
• 35% - 1st practical work,
• 35% - 2nd practical work,

• 30% - test.

Compulsory reading

1. Gropper, S.S., Smith, J.L., Carr, T.P. Advanced nutrition and human metabolism. 7th edition. Boston, MA: Cengage Learning, 2017. -583 lpp.
2. Nutrition through the life cycle.J.E. Brown, et al. 6th edition. Boston, MA: Cengage Learning, 2016. -590 lpp.
3. Analysis in Nutrition Research: principles of statistical methodology and interpretation of the results / edited by George Pouni. London: Academic Press is an imprint of Elsevier, 2018. – 391 lpp.
4. Bender, D.A. Introduction to nutrition and metabolism. 5th edition. Boca Raton, Florida: CRC Press, 2014. -404 p.

5. Essentials of Human Nutrition. Edited by: J. Mann, A.S. Truswell, Edition 4th ed. Oxford: Oxford University Press. 2012. 695 p.
E-Book 2002.g. izdevums pieejams LLU tīklā Datubāsē EBSCO eBook Academic Collection (EBSCOhost) http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=130795&site=ehost-live

Further reading

1. Food Neophobia: behavioural and biological influences. Edited by Steve Reilly. Duxford, United Kingdom: Woodhead Publishing is an imprint of Elsevier, 2018. -399 pp.
2. Bender, D.A. Introduction to nutrition and metabolism. 5th edition. Boca Raton, Florida: CRC Press, 2014. -404 p.
3. Oxford Handbook of Nutrition and Dietetics. Edited by: M. Holdsworth, A. Madden, J. Webster-Gandy. Oxford: OUP Oxford, 200612. E-Book izdevums pieejams LLU tīklā Datubāsē EBSCO eBook Academic Collection (EBSCOhost) http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=678241&site=ehost-live

4. Encyclopedia of food sciences and nutrition /editor-in-chief Benjamin Caballero; editors Luiz C. Trugo, Paul M. Finglas. Amsterdam etc.: Academic Press, 2003. Vol. 1-10.

Periodicals and other sources

Zinātniskie raksti no zinātniskajām datu bāzēm EBSCO, SCOPUS, Web of Science

Notes

Compulsory study course in the Master's study program “Food Science”