User:Thmdeb2009/My sandbox/Nutrition Course Outline

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Course Title: Nutrition

Course Code: Nut 101

Level: Year 2

Semester: 1

No credits: 3

Pre Requisites: Anatomy and Physiology, Biochemistry

Co-Requisites: Clinical, Nursing Process, Health Promotion and Maintenance Health Promotion and Maintenance


Nut 101 makes interdisciplinary connections with the biological sciences and is designed to assist nursing students in applying the principles of nutrition in evidence-based nursing practice. The Nursing Process will be utilized as the framework for guiding students in integrating critical thinking in the management and prevention of chronic non communicable nutrition related diseases and the management of clients requiring therapeutic diets. This course also enables students to adopt effective communication skills in exchanging information regarding nutrition related health promotion strategies, with individuals/ groups and the interdisciplinary team.


At the end of this course students will be able to:

  1. Apply critical thinking skills in analyzing the six (6) major nutrients available in foods.
  2. Use critical thinking to classify food into the six food groups stipulated by CFNI.
  3. Assess the nutritional status for clients/patients along the illness-wellness continuum, with a focus on health promotion.
  4. Utilize the Nursing Process to develop nutritional plans for clients/patients with chronic nutrition related diseases.
  5. Apply critical thinking in the selection of therapeutic diets appropriate for clients/patients along the illness-wellness continuum.


Nutrients Available in Food

  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins
  • Minerals
  • Water
  • Fibre

Other Varieties

  • Phytochemicals
  • Antioxidants

Food Groups

  • Staples
  • Legumes and Nuts
  • Fats and Oils
  • Foods from Animals
  • Dark Green Leafy/Yellow Vegetables
  • Fruits

Nutritional Assessment

Nutrition History

  • Biographic Data
  • Biochemical Data
  • Nutrition Diary

Physical Examination

Anthropometric Measurements

  • Height/ Weight Growth Charts
  • Mid-arm circumference etc.
  • Waist-Hip Ratio
  • Waist circumference
  • Body Mass Index

Abnormal Findings

  • Malnutrition
  • Susceptibility to Chronic Diseases

Nutrition Related Diseases

  • Obesity
  • Diabetes
  • Hypertension
  • Coronary Artery Diseases
  • Nutrition Related Anaemias

Therapeutic Diets

  • Balanced diet *High calorie
  • High Fibre diet *Low calorie
  • Low residue diet *Low protein
  • High Carbohydrate *High protein
  • Low Carbohydrate *Low fat
  • Low Sodium




This course will be assessed through a take home assignment, that will be submitted at the middle of the semester and an end of course examination.

  • Mid term written exam on previously covered material………………..30%
  • Final written Examination………….70%


Barker, Helen. (1996). Nutrition and Dietetics for Health Care: New York: Church Hill Livingstone.

Cambell, Versada & Sinha, Dinesh. (1997). Nutrition Made Simple. Jamaica: CFNI.

Kozier,Barbara; Erb, Glenora; Berman, Audrey; Burke, Karen. (2002). Fundamentals of Nursing: Concepts, Process and Practice. New Jersey: Prentice Hall Health

Tortora, Gerard & Grabowski, Sandra. (2000). Principles of Anatomy and Physiology: New York.John Wiley & Son, Inc.

Tull, Anita. (1996). Food and Nutrition. Oxford University Press: New York.