| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Nutrition Science II |
| Course code | Medi3005 |
| Credit points (ECTS) | 2.25 |
| Total Hours in Course | 60.75 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 8 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., Viesturs Rozenbergs Dr. habil. sc. ing., Imants Atis Skrupskis |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Students acquire the knowledge in the field of nutrition science necessary for prospective food technologists in order to understand nutrition problems of Latvia and the world. When carrying out practical work students develop their skill to compile daily food ration and recipes of specific foodstuffs. During lectures and practical classes sudents` attitude towards healthy food and its role in society is developed. | |
| Learning outcomes and their assessment | |
| knowledge –Students will get an extended knowledge about nutrition, its value, importance for the human body. Understanding about functional link of nutrients present in foodstuffs with human body is developed.
skills –Students will obtain skills for practical analysis and use the information about healthy and proper nutrition relating it to the latest tendencies in food industry. competence – As a result, students will be competent in theoretical and practical aspects of nutrition science by applying the obtained knowledge into practice in order to create innovative products which could be competitive and would comply with the needs of the world. |
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| Compulsory reading | |
| 1. Aulika, B.Uztura higiēna. - Rīga : AML/RSU Darba un vides veselības institūts, 2001. 124 lpp.
2. Rozenbergs V. Uztura mācība. – Jelgava, LLU, 2008. 136 lpp. 3. Zariņš Z., Neimane L. Uztura mācība 5., pārstrād. un papild. izd. Rīga : LU Akadēmiskais apgāds, c2009 464 lpp. ; 28 cm. ISBN 9789984450742 |
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| Further reading | |
| 1. Kauliņš U. u.c. Uztura fizioloģiskā vērtība.- Jelgava: LLU, 2000. 181 lpp.
2. Rozenbergs V. Ēšanas traucējumi.-Jelgava, 2003. 58 lpp. 3. Skrupskis I., Melgalve I., Rozenbergs V. Uzturzinātne. Metodiski norādījumi kursa darba izstrādē. Jelgava, LLU,2000. 31 lpp. |
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| Periodicals and other sources | |
| 1. Food Quality and Preference. [tiešsaiste]. Published by Elsevier Science. ISSN: 0950-3293. [skatīts 24.05.2011.] Pieejams ScienceDirect datubāzē: http://www.sciencedirect.com/science/journal/09503293
2. Veselība: populārzinātnisks žurnāls ģimenei. Rīga: Aģentūra Agro apgāds. ISSN 1407-804X. 3. Good food. 1 (1989)- London : BBC Worldwide Publishing, 1989- sēj. : il. ISSN 0957-588X. |
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