At the end of the course, given the relevant situation/condition, the students will be able to: a1. Define nutrition. a2. Recall the classification of nutrition. b1. Identify the basic tools in nutrition. c1. Apply appropriate principles and techniques to assist clients in maintaining nutritional health. c2. Utilize knowledge of diet therapy in assisting clients needing dietary modifications
A. Introduction: 1. Definition of terms Nutrition concepts Classification of nutrition. B. Basic tools in Nutrition: 1. FNRI and USDA food guide pyramid 2. 10 NGF 3. RDA or RENI 4. FEL 5. Food labelling C. Six Essential Nutrients 1. Carbohydrates a. Function b. Deficiency/toxicity c. Food services 2. Protein a. Function b. Deficiency/toxicity c. Food service 3. Fats and Water a. Functions b. Deficiencies and toxicity c. Food services 4. Vitamins and minerals a. Functions b. Deficiencies/ toxicity c. Food Services D. Dietary computation a. Body Mass index and classification b. Desirable body weight (DRW) determination. c. Total energy requirement (TER) and distribution of TER d. Application of food exchange List (FEL) and sample Menu E. Nutrition Throughout Life span I. Pregnancy a. Stages b. Nutritional problems and interventions c. Recommendation diet. 2. Lactation a. Common nutritional problems and intervention b. Recommended diet 3. Infancy a. Nutritional problems and intervention b. Factors affecting nutritional status c. Guidelines in feeding d. Recommended diet 4. Pre-schoolers and schoolers a. Nutritional problems and intervention b. Guidelines in feeding c. Recommended diet 5. Adolescents a. Nutritional problems and intervention b. Recommended diet 6. Adulthood a. Nutritional problems and intervention b. Recommended diet F. Diet Therapy 1. General Diet • Regular/Full diet • High fiber diet • Vegetarian diet • Therapeutic diets 2. Diets modified in Consistency • Clear liquid • Full liquid • Cold liquid/ T & A diet. • Soft bland • Bland • Residue Restricted • Low fiber 3. Diets modified in composition • Low calorie • High calorie • High protein • Low protein • Low fat • Low cholesterol • Low carbohydrates • Low salt/sodium • restricted • Low potassium • Low purine/ Purine restricted 4. Tube feeding a. Enteral feeding • Types • Indication & contraindications fo use • Complications and Problems b. Types of enteral formulas • Intact • Hydrolyzed • Modular c. Feeding • Administration • Continuous drip • Bolos • Combination d. Parenteral feeding • Indications & contraindication for use complications and problems
Jo Ann L. Nicoterie, Marian L. Farell, Nutrition. 2nd edition Saunders, Elsevier, Nutrition Essentials and Diet Therapy
