Course code Medi6002

Credit points 2

Development Tendencies of Nutrition Science

Additional course materials Medi6002_Uzturzin_Tendences.pdf

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes8

Independent study hours48

Date of course confirmation12.10.2011

Responsible UnitUztura katedra

Course developer

author prof.

Ilze Beitāne

Dr. sc. ing.

Course abstract

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

Learning outcomes and their assessment

Knowledge and understanding of nutrition science, its priorities and relation to the food industry. (Test)
Skills - to analyse and evaluate scientific literature in nutrition science, to justify opinion on various nutrition issues. (2nd practical work)
Competence - understands the importance of nutrition in ensuring the health of an individual by linking it to the need for development of new products. (1st practical work)

Course Content(Calendar)

1. Nutrition science, essence and relation to other sciences 2. Priority - a healthy diet 3. Consumer - Product - Marketing - Choosing a healthy diet 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 5. The problem of malnutrition in the world and in Europe 6. Obesity - challenges and solutions 7. Diabetes - trends and problem solutions 8. Protein diets, increased protein intake - pro and contra 9. Veganism as a fashion trend in the context of nutrition science 10. Nutrition policy in Latvia. Analysis 11. Student presentations: in-depth study of scientific literature on topical problem in nutrition science at the student's choice. Discussion 12. Student presentations: in-depth study of scientific literature on topical problem in nutrition science at the student's choice. Discussion 13. Nutrition and genetics 14. Personalized diet 15. Nutrition and Diseases (Cardiovascular, Cancer) 16. Test for the whole course

Requirements for awarding credit points

Two practical works must be prepared and defended, one test must be written successfully.

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 scientific 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

In order to receive the assessment, it is necessary to defend two practical works and successfully write a 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. Brown, J.E....[et al.]. Nutrition through the life cycle. 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. 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. 5. Essentials of human nutrition. By: Mann, Jim; Truswell, A. Stewart. Edition: 2nd ed. Oxford: Oxford University Press. 2002. eBook. , Database: eBook Academic Collection (EBSCOhost)

Further reading

1. Food Neophobia: behavioral and biological influences. Edited by Steve Reilly. Duxford, United Kingdom: Woodhead Publishing is an imprint of Elsevier, 2018. -399 lpp.
2. Bender, D.A. Introduction to nutrition and metabolism. 5th edition. Boca Raton, Florida: CRC Press, 2014. -404 lpp.
3. Oxford Handbook of Nutrition and Dietetics. By: Holdsworth, Michelle; Madden, Angela; Webster-Gandy, Joan. In: Oxford Handbooks. Oxford: OUP Oxford. 2006. eBook. , Database: eBook Academic Collection (EBSCOhost)

Periodicals and other sources

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

Notes

Master study program “Food Science”