NU 311 :

Department

Faculty of Nursing

Academic Program

Bachelor in Science in Nursing

Type

Compulsory

Credits

02

Prerequisite

BC 211

Overview

This course deals with the study of food and its relationship to health. It covers the types of nutrients and other substances and their function, and the way they interact in the human body, in terms of digestion, absorption and transport, in addition to the method of calculating calories and the ideal body weight. It also focuses on the therapeutic and nutritional aspects of providing food services in hospitals and other health care institutions.

Intended learning outcomes

Knowledge and understanding:

1- Defines nutrition and related terminologies.

2- Identify the different roles of nutrition to health.

3- Identify factors affecting nutrition.

Mental skills:

1- Identify the basic tools in nutrition.

2- Demonstrate ability to compute ideal body weight and daily caloric requirement.

Scientific and professional skills:

1- Apply appropriate principles and techniques to assist clients in maintaining nutritional health.

2- utilize knowledge of diet therapy in assisting clients dietary modifications.

3- Perform thorough assessment to clients with nutritional deficiencies.

4- Prepare therapeutic diet according to client needs.

General skills

1- Develop their knowledge and skills in computing caloric requirement and preparing therapeutic foods.

Teaching and learning methods

· Lecture /discussion .

· Group Dynamics

· Participative Discussion (Recitation)

· Laboratory Exercises

Methods of assessments

• Midterm exam 30%.

• Practical Exam 12%

• Final exam 50%.

• Assignments/HWs/Quizzes 8%.

Course Outline

I Introduction 1. Definition of terms 2. Nutrition concepts 3. Classification of nutrition 4. History of nutrition Nutrition and Health-related Fitness

General guidelines for a healthy nutrition

Basic Essential Nutrients 1. Carbohydrates 2. Protein 3. Fats 4. Vitamins 5. Minerals 6. Water

Dietary Computation 1. Body Mass Index and Classification 2. Ideal Body Weight (IBW) determination.

Total energy requirement (TER) and distribution of TER

Application of food exchange list (FEL) and sample menu

Diet Therapy a. General Diet b. Regular/Full Diet c. High Fiber Diet d. Vegetarian Diet

Therapeutic Diets according to Consistency a. Clear liquid b. General liquid c. Soft Diet

Diets modified in composition a. High carbohydrate b. High protein c. Low fat d. Low salt/sodium e. Diabetic Diet

Mediterranean Diet a. Definition and Importance b. Libyan Cuisine

Common Nutritional Disorder 1- Protein Energy Malnutrition 2- A1. Marasmus 3- A2. Kwashiorkor 4- Anorexia Nervosa 5- Bulimia Nervosa

PRACTICAL-COOKING CHALLENGE OF DIFFERENT THERAPEUTIC DIETS

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