| Course title | Food and Nutrition |
| Course code | PārZB019 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 18 |
| Number of hours for seminars and practical classes | 14 |
| Number of hours for laboratory classes | 0 |
| Independent study hours | 49 |
| Date of course confirmation | 29/08/2024 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Ilze Beitāne |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the study course is to gain knowledge about nutrition and its importance in ensuring the quality of life and health, understanding the nutritional needs of different age groups.
Learns the skills to calculate the nutritional value and energy value of products. Understands and can explain nutritional information on product labels. Understands and knows how to apply nutrition and health claims to food products. Analyzes and evaluates the content of various sources of information on nutrition, gets to know the latest trends in nutrition, is able to justify the need for new food products. |
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| Learning outcomes and their assessment | |
| Knowledge:
-understands the human digestive system; the importance of nutrition in ensuring quality of life and health; obesity problem (test 1) -understands healthy nutrition recommendations according to the needs of different age groups (test 2) -understands the necessity of different diets and certain products in cases of various diseases (test 3) Skills -can calculate the amount of energy needed by an individual per day, BMI (test 4) -can calculate the nutritional value of a food product and use nutritional value and health claims for food products (practical work 1) -knows how to evaluate the essence of sustainable and vegetarian nutrition, the common and the different (practical work 2) Competencies: -is able to justify and argue his opinion on various nutrition issues (confirmed in 4 tests and 2 practical works and discussions with fellow students and teaching staff) |
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| Course Content(Calendar) | |
| Full-time studies:
1.Human digestive system. (1 h – lecture) 2.Nutrition, its importance in ensuring quality of life and health. (1 h – lecture, 1 h – practical work) 3.The amount of energy required by an individual per day. Physical activity and energy consumption. (1 h – lecture, 1 h – practical work) 4.Body mass index. Other body weight assessment options. Body composition analyzer. Statistics of Latvia and the world. (1 h – lecture, 1 h – practical work) 5.Preparation of nutritional value information for food products. Calculations, understanding, explanation. (1 h – lecture, 1 – practical work) 6.Nutrition and health claims, their application and analysis (1 h – lecture, 2 h – practical work) 7.Obesity - a global problem. Causes and effects. (1 h – lecture, 1 practical work) 8.Recommended intakes of energy and nutrients for the population of Latvia, comparison with the recommended intakes of current regulations (1 h – lecture, 1 – practical work) 9.Healthy nutrition recommendations for adults. Evaluation and application (1 h – lecture, 1 h – practical work) 10.Healthy nutrition recommendations for children (up to 2 years of age; 2 to 10 years of age). Healthy nutrition recommendations for teenagers and young people from 11 to 18 years of age. Healthy nutrition recommendations for people over 65 years old. (3 h – lectures) 11.Mediterranean diet - one of the healthiest types of diet in the world, justification (1 h – lecture) 12.Vegetarian diet, its types and evaluation. Healthy diet recommendations for vegetarians. Product development for vegans – advantages and disadvantages (1 h – lecture, 2 – practical works) 13.Sustainable nutrition, conditions and implementation possibilities (1 h – lecture, 1 – practical work) 14.Diets, their types and evaluation. Carbohydrate diet, protein diet, fasting - advantages and disadvantages (1 h – lecture, 1 – practical work) 15.Diabetes, their types. Diet. Glycemic index. Bread units. (1 h – lecture) 16.Celiac disease, lactose intolerance, phenylketonuria. Issues and the need for specific products (1 h – lecture, 1 – practical work) Part-time studies: All topics specified for full time studies are accomplished, but the number of contact hours is one half of the number specified in the calendar. |
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| Requirements for awarding credit points | |
| 1.Successfully pass all (four) tests. The rating is not lower than "4" (almost average).
2.Prepares and successfully defends both practical works. The rating is not lower than "4" (almost average). 3.75% of practical works have been attended with active participation, engaging in discussions. |
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| Description of the organization and tasks of students’ independent work | |
| A computer and the Internet are necessary for the implementation of independent works in order to independently familiarize yourself with in-depth information on the topic discussed in the lectures.
The 1st practical work requires the calculation of the nutritional value for the recipe of a new product and, if possible, the use of nutrition claims. Prepared and defended presentation. The 2nd practical work foresees a comparison of sustainable and vegetarian diets, indicating the common and different features. Prepared and defended presentation. |
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| Criteria for Evaluating Learning Outcomes | |
| The study course ends with a test with a grade (cumulative assessment during the semester).
The results of the study course are evaluated on a 10-point scale. The study course is considered passed if the overall rating is not lower than "4" (almost average). The evaluation consists of 4 tests and 2 practical works and activity in the practical papers: -60% - evaluations of the tests; -30% - practical works; -10% - activity in practical works. |
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| Compulsory reading | |
| Studiju kurss noslēdzas ar ieskaiti ar atzīmi (akumulējošais vērtējums semestra laikā).
Studiju kursa rezultāti tiek vērtēti 10 ballu skalā. Studiju kurss ir uzskatāms par nokārtoto, ja kopējais vērtējums nav zemāks par “4” (gandrīz viduvēji). Vērtējumu veido 4 kontroldarbi un 2 praktiskie darbi un aktivitāte praktiskajos darbos: 60% - kontroldarba vērtējumi; 30% - praktiskie darbi; 10% - aktivitāte praktiskajos darbos. |
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| Further reading | |
| 1.Pārkers S. Cilvēka ķermenis 2. izdevums. Rīga: Zvaigzne ABC, 2016. 256 lpp. 2.Essentials of human nutrition. By: Mann, Jim; Truswell, A. Stewart. Edition: 2nd ed. Oxford: Oxford University Press. 2002. E-Book., Database: eBook Academic Collection (EBSCOhost) | |
| Periodicals and other sources | |
| Veselības ministrija: Veselīgs uzturs https://www.vm.gov.lv/lv/veseligs-uzturs
Slimību profilakses un kontroles centrs https://www.spkc.gov.lv/lv Veselības statistikas datu bāze https://statistika.spkc.gov.lv/pxweb/lv/ |
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| Notes | |
| For full-time and part-time students of the study programme Food Technology. | |