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University of Jordan
Faculty of Agriculture
Dept. Nutr. Food Tech.
Human Nutrition and Dietetics
Semester: Second 2012/2013
Course title: Introduction to Dietetics
Course number: (0603353)
Credit hours: Three
Prerequisite (s): Fundamentals of Nutrition Science (0603231) Level: Third Year
Classes: 8:00-9:30 am. Monday and Wednesday
Lecture Room: Vapco
Instructors: Dr. MOUSA NUMAN AHMAD
E. mail: [email protected]
Phone Extensions: 22412
Office #: 168
Course description:
Application of the basic human nutritional principles in the selection of normal and therapeutic
diets, emphasizing the elements of nutritional care process, concepts of dietary guides, criteria
of the healthful diet, interviewing and counseling techniques and role of the dietician, common
hospital therapeutic diets and major disease requiring diet therapy.
Learning outcomes/objectives:
1. To be able to explain the profession of dietetics and identify the role of dietetic team
members, standards, and the code of ethics in the diet practice.
2. To acquire a basic knowledge of food groups, food pyramid and food exchange system and
their nutritional significance, and understand dietary guidelines for healthy eating.
3. To develop practical skills in the use of dietary standards and guides in planning and
management of meals and diets for the individual, family and groups under normal/
physiological conditions.
4. To acquire basic dietetic skills related to nutrition assessment, nutritional/clinical care
process, nutrition counseling, and the development of client-centered nutrition care plans
and charting system “SOAP”.
5. To develop an understanding of the basic concepts of diet therapy, possible modifications of
the normal diet and their therapeutic adaptation and evaluation; identify common hospital
diets, their evaluation and routes of administration.
6. To acquire a fundamental background of formulation of selected therapeutic meals and diets,
and explain related factors in dietary planning for each disease condition.
7. To develop practical skills related to nutrition and diet clinics, particularly clients check up
and follow up strategies, applying the nutritional/clinical care process and executing adult
education principles in clinical nutrition counseling.
Learning resources:
 Textbooks:
(01) Mahan LK., & Escott-stump S. Krause’s Food, Nutrition and Diet Therapy.
Philadelphia: W.B. Saunders, 2012.
(02) Williams SR. & Schlenker ED. Essential of Nutrition and Diet Therapy. Saint Louis:
CV.Mosby Co., 2008.
(03) Whitney E. & Rolfes SR Understanding Nutrition. USA: Thomson-Wadsworth, 2012.
(04) American Dietetic Association (ADA) & American Diabetic Association. Exchange
Lists for Meal Planning. Chicago: ADA, Latest Edition, 2010.
1
(05) Pellett P. & Shadarevian S. Food Composition Tables for Use in the Middle East.
Beirut: A.U.B., 1970.
(06) Food Composition Tables, Appendices in Textbooks 1-3.
 Recommended references;
(01) Williams SR. & Anderson SA. Nutrition and Diet Therapy. Saint Louis: CV.Mosby
Co. (Latest edition or reprint), 2004.
(02) Garrow JS., James WPT. & Ralph A. Human Nutrition and Dietetics. London:
Churchill Livingstone, 2000.
(03) Shils ME., Olson JA. & Shike M. Modern Nutrition in Health and Disease.
Philadelphia: Lea and Fabegir, 2006.
(04) Weigly ES., Mueller DH. & Robinson CH. Robinsons’ Basic Nutrition and Diet
Therapy. London: Merrill Prentice Hall, 2000.
(05) Lee RD. & Nieman DC. Nutritional Assessment. Saint Louis’s Moby, 2008.
(06) James WPT. and Schofield EC. Human Energy Requirements. Oxford: Oxford
University Press, 1990.
(07) Food and Nutrition Board. Dietary Reference Intakes: Recommended Intakes for
Individuals. USA: National Academy of Sciences, 2002.
(08) Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrate,
Fiber, Fatty Acids, Cholesterol, Protein, and Amino Acids. USA: National Academy
of Sciences, 2002.
(09) Most Recent Human/Clinical Nutrition Textbooks, Articles & Literature.
(10) Selected Internet Sites:
01. www.nutrition.org
02. www.faseb.org/ascn
04. www.nas.edu
05. www.ilsi.org
07. www.bda.uk.com
08. www.nse.org
10. www.dietetics.com
11. www.webmed.com
13. www.diabetes.org
14. www.dietitians.ca
16. www.usda.gov
17. www.healthfinder.gov
19.www.halls.md/body-mass-index
21. www.amercanheart.org 22. www.nutritiongate.com
03. www.asns.org
06. www.nin.ca
09. www.who.int
12. www.fda.gov
15. www.fao.org/food
10. www.apha.org
20. www.ific.org
Course content:
1. Introduction to Human Nutrition and Dietetics: An Applied Approach. (3 Lectures)
1 Human nutrition basics: Review of important terms and concepts.
2. Components of the study of human nutrition.
3. Food, nutrition and health.
4. Dietary goals and guidelines.
2. The Dietetics profession: A Professionalism Point of View. (3 Lectures)
1. The profession of the dietetics in health care delivery systems.
2. The roles and responsibilities of health care team members (Dietician/ Nutritionist).
3. Standards and code of ethics in dietetic practice.
4. Status of dietetics profession and the credentials necessary to practice in the career in Jordan.
3. The Healthful Diet and Dietary Guidelines for Healthy Eating. (6 Lectures)
1. Concept and criteria of the healthful diet.
2. Quantitative and qualitative aspects of the healthful diet.
3. Nutrient-nutrient interactions.
4. General recommendations: The prudent diet.
5. Selected dietary guidelines.
2
4. The Nutritional Care Process. (6 Lectures)
1. Tools for identifying nutritional care to clients.
2. Tools for providing nutritional care to clients.
3. Elements of the nutritional/clinical care process.
4. Problem-oriented medical records: The “SOAP” chart.
5. The health care team: The role of nutritionist/dietician.
5. Nutritional Status Assessment: An Individual & Group Approach. (6 Lectures)
1. Historical background: Dietary, medical, drug, and psycho-social data.
2. Dietary evaluation: Methods and techniques.
3. Anthropometrical measurements.
4. Clinical/physical examination.
5. Laboratory evaluation: Wet and dry tests.
6. Food Composition and Dietary Evaluation. (3 Lectures)
1. Use of food composition tables.
2. Energy density and nutrient bulk.
3. Index of nutritional quality.
4. Nutrition facts/ food labeling.
5. Dietary intake record: A self-assessment course project.
7. Diet and Meal Planning: An Individual and Family Approach. (6 Lectures)
1. Background information.
2. Dietary guides: four-food group, food pyramid and food exchange system.
3. Formulation of meals and diets: A practical approach.
4. Related factors in dietary planning.
5. Dietary patterns, meal distribution and sample menus.
6. Evaluation of diets and meals: Adequacy, balance, nutrient density and cost.
7. Introducing local foods and dishes into dietary guides.
8. Introduction to Diet Therapy: Basic concepts. (6 Lectures)
1. Important terms and concepts.
2. Possible modifications of the normal diet.
3. Therapeutic adaptation of the normal diet.
4. Routine hospital diets.
5. Evaluation of therapeutic diets: Adequacy, balance, nutrient density and cost.
6. Routes of administration of therapeutic diets.
9. Planning Therapeutic Diets: An Individual Approach. (6 Lectures)
1. Formulation of selected therapeutic meals and diets: A practical approach.
2. Related factors in dietary planning.
3. Dietary patterns, meal distribution and sample menus.
4. Specific evaluation of therapeutic diets: Individuality, liberality and tolerance.
10. Nutrition and Diet Clinics. (3 Lectures)
1. Strategies of clients check up.
2. Applying the nutritional/clinical care process.
3. Clients follow up strategies.
4. Nutrition counseling, education and interviewing techniques.
 Exams and grades:
Exam
Mid-term exam
2 Assigned Quizzes
Final exam
%
30
20
50
Date
3