| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Nutrition |
| Course code | Medi6010 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Independent study hours | 81 |
| Date of course confirmation | 12/01/2024 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Inga Ciproviča |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the course is to introduce students into research work by developing a course paper in health, food or medical sciences in relation to nutritional issues.
Tasks of the course: 1)to substantiate the chosen research direction; 2)to define the aim and objectives of the research work; 3)to perform literature studies, preparing the literature review of Master thesis; 4)to prepare the plan of research work, choosing the research and data processing methods; 5)to defend a course paper and to discuss about research thematic and its novelty |
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| Learning outcomes and their assessment | |
| Knowledge:
1)students are able to select, analyse and summarize research findings, chose the research methods and substantiate their application. Skills: 2)students are able to perform research work, literature studies and to formulate research questions; Competencies: 3)students are able to analyse and critically evaluate the literature findings, to summarize research outcomes, to present and discuss the theoretical background of research direction, to defend and show the complete understanding in chosen theme, correspondingly to the 7th level of the European Higher Education Area Qualification Framework (Master’s thesis, master’s thesis review, pre-defence, defence). |
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| Course Content(Calendar) | |
| Independent work
1.Elaboration and substantiation of the aim, tasks, novelty and topicality of the research work (2 h). 2.Preparation of research plan (2 h). 3.Plagiarism (2 h). 4.Preparation of a review of the literature in the chosen research direction (22 h). 5.Independent work and individual consultations with the scientific supervisor (50 h). 6.Defence of course paper and scientific discussion (2 h). |
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| Requirements for awarding credit points | |
| The students should develop a course paper correspondingly to the requirements of research papers/works formatting, present it, demonstrating knowledge, skills and competence in chosen research theme. | |
| Description of the organization and tasks of students’ independent work | |
| The students’ independent work includes the literature analysis and the critical evaluation of research findings for the development of literature overview; the formatting of course paper, the development of presentation and a public defence in the scientific seminar. | |
| Criteria for Evaluating Learning Outcomes | |
| Awarding credits:
1)developed course paper – 50%; 2)course paper presentation – 50%. |
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| Compulsory reading | |
| 1.Brown, J.E. (2016). Nutrition through the life cycle. Sixth edition. Cengage Learning.
2.Analysis in Nutrition Research: principles of statistical methodology and interpretation of the results (2018). Edited G. Pounis. Academic Press. 3.Gropper, S.S. (2017). Advanced nutrition and human metabolism. Seventh edition. Cengage Learning. 4.Noformēšanas vadlīnijas PTF studentu darbiem - http://www.ptf.llu.lv/sites/ptf/files/202102/Noformesanas_noteikumi_2020_PTF.pdf 5.Metodiskie norādījumi maģistra darba izstrādei un aizstāvēšanai (2012). Jelgava: LLU. http://www.ptf.llu.lv/sites/ptf/files/2017-04/Metodiskie%20nor%C4%81d%C4%ABjumi%20ma%C4%A3istra%20darba%20izstr%C4%81dei_0.pdf |
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| Further reading | |
| 1.Statistics in food science and nutrition (2013). Edit. A.H. Pripp. Springer.
2.Cargill, M., O’Connor, P. (2009). Writing scientific research articles: strategy and steps. Wiley-Blackwell. 3.Hofmann A.H. (2010). Scientific writing and communication: papers, proposals, and presentations. Oxford University Press, 682 p. 4.Wallace M., Wray A. (2016). Critical reading and writing for postgraduates. SAGE Publications. |
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| Periodicals and other sources | |
| 1.Science direct datu bāze
2.Web of Science datu bāze 3.SCOPUS datu bāze 4.FOODnetBASE |
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