Studies the basic principles in clinical practice involved in the assistance of health care. The course will cover factors which influence the nutritional status of individuals, methods of nutritional assessment and support, and diet modification for specific disease states. Please read requirements below.
Course Objectives:
1. Describe the role of nutrition in health, wellness, and disease prevention.
2. Explain the role of nursing regarding client and nutritional needs.
3. Demonstrate knowledge of: Nutrients and their functions, Recommended dietary allowances (RDA`s), and Food Labels
4. Identify the main organs of the digestive tract.
5. Differentiate mechanical and chemical digestion`s.
6. Explain the process of digestion, absorption and metabolism of: Carbohydrates, Proteins, and Fats
7. Demonstrate prevention and treatment strategies for common GI disorders.
8. List fat soluble and water soluble vitamins.
9. Identify the function and food sources of vitamins.
10. Explain the difference between major and trace minerals.
11. Identify the function and food source of minerals.
12. Recognize potential vitamin and mineral toxicity/deficiency.
13. Identify the functions of water in the body and factors affecting water requirement.
14. Explain the factors which affect energy balance.
15. Calculate estimated energy needs.
16. Plan a personal exercise program.
17. Discuss approaches for maintaining an acceptable body composition.
18. List the nutritional aspects for cancer prevention.
19. Describe the type of diet used for cancer patients.
20. Discuss ways to alleviate some of the common side effects which may inhibit adequate nutritional intake.
21. Evaluate a diet and plan a high protein high kcal diet.
22. Explain the difference between AIDS and HIV+.
23. Describe the importance of maintaining adequate nutritional status in HIV and AIDS patients.
24. List the important factors in food safety for AIDS and HIV patients.
25. Describe the changes that can occur with the swallowing process after a stroke.
26. Explain the different types of modified diets used with stroke patients.
27. Explain the physiological aspects of diabetes
28. List the three ways diabetes is managed
29. Plan a menu using the diabetic exchange lists.
30. Plan a menu using `carbohydrate counting`.
31. List the different types of kidney diseases.
