COURSE DESCRIPTION:
This course deals with the study of food in relation to health. It covers nutrients and other substance and their action, and interaction and balance in relation to health and disease and process by which organism ingests, digests, absorbs, transports, utilizes and excretes food substances . It will also focus in the therapeutic and food service aspects of delivery of nutritional services in hospitals and other healthcare institutions.
COURSE OBJECTIVES: At the end of the course, given relevant situation/condition, the student will be able to:
1. Apply appropriate principles and techniques to assist clients in maintaining nutritional health.
2. Utilize knowledge of diet therapy in assisting clients needing dietary modifications.
COURSE OUTLINE:
A. Introduction to Nutrition
1. Definition of Terms
2. Nutrition Concepts
3. Classification of Nutrients
B. Six Essential Nutrients
Identify the food sources and be able to describe the functions, deficiencies and toxicity of:
1. Carbohydrates
2. Protein
3. Fats
4. Water
5. Vitamins
6. Minerals
C. Nutrition Throughout Lifespan
Identify Nutritional Problems and Interventions. Include the Recommended Diet.
1. Pregnancy
2. Lactation
3. Infancy
4. Pre-Schoolers and Schoolers
5. Adolescents
6. Adulthood
D. Diet Therapy
1. General Diets
2. Diets modified in consistency
3. Diets modified in composition
4. Tube feeding
E. Dietary Management of Some Common Medical Conditions including Computations and Preparations and their Rationale.
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