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Course Title: Nutrition in the Life Cycle
Course Prefix & No.:
LEC: LAB:
HLTH 1050
4.5
0
Credit Hours:
4.5
COURSE DESCRIPTION:
Nutrition represents an important health concern throughout the life cycle. This course includes human
nutrition, nutrition in healthcare through the lifecycle, introduction to therapeutic and modified diets, nutritional
assessment, and analysis, introduction to therapeutic and modified diets and a brief overview of nutrition
support. This course also covers gastrointestinal, cardiovascular and endocrine systems as related to medical
nutrition therapy. This is a transferable course.
COURSE PREREQUISITE (S):
BIOS 1310 or BIOS 2310
RATIONALE:
Students entering the various health care programs need a basic background in nutrition in order to
better meet the health care needs of their clients.
REQUIRED TEXTBOOK (S) and/or MATERIALS:
Title: "Nutritional Foundations and Clinical Applications: A Nursing Approach (Foundations and Clinical
Applications of Nutrition)"
Edition: 5th
Author: Michele Grodner EdD CHES
Publisher: Elsevier
Materials:
Attached course outline written by: Patricia Trebbien
Reviewed/Revised by:
Effective quarter of course outline:
Academic Dean:
_____________
Laura Neubauer Cheng/Cynthia VanRiper
13/FA
Date: ____________________
Date: 10/12
_
Date:
Date:
_
Course Objectives, Topical Unit Outlines, and Unit Objectives must be attached to this form.
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COURSE OUTLINE FORM
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TITLE: Nutrition in the Life Cycle
PREFIX/NO: SCIE 1112
COURSE OBJECTIVES:
1. To identify the essential nutrients and their individual and collective roles in health for personal and
professional application.
2. To identify family and individual nutritional needs throughout the life cycle; emphasizing health
maintenance.
3. To explain the role of nutrient provision/diet therapy on disease states.
TOPICAL UNIT OUTLINE/UNIT OBJECTIVES:
Unit I.
INTRODUCTION TO HUMAN NUTRITION
Each student will be able to:
1. Define terms appropriate to unit.
2. State the physical characteristics and signs of good and poor nutritional status.
3. List the major U.S. health problems and any possible relationship to nutrition.
4. Describe what the basic four food groups mean.
5. Explain the meaning of the recommended dietary allowances (RDA).
6. List the seven dietary guidelines for Americans in general, for heart disease, and for cancer prevention.
7. Identify the anatomy of the digestive tract and state the major functions of each organ.
8. Describe the mechanical and chemical digestion that occurs in the mouth, stomach and small intestine.
9. State the significance of carbohydrates as a prime nutrient.
10. Identify the three monosaccharides.
11. Identify the three disaccharides and state the respective simple sugar components.
12. List natural food sources of dietary fiber.
13. Describe the clinical effects of fiber in each of these disease states: diverticular disease, coronary heart
disease, diabetes mellitus, colon cancer, obesity and constipation.
14. Starting in the mouth, describe the events of carbohydrate, protein and fat digestion and absorption,
including enzymes and hormones involved.
15. Differentiate between a saturated fatty acid and an unsaturated fatty acid as to chemical structure, food
sources and consistency.
16. State the type and amount of fats necessary in the average diet.
17. Identify the essential fatty acids.
18. Define cholesterol: state the functions, food sources and health concerns associated with it.
19. Define appropriate terms including "kilocalorie" and state energy values of a gram of protein, fat,
carbohydrate and alcohol.
20. Define basal metabolism and identify factors, which will raise and lower the basal metabolic rate.
21. Identify the chemical structure of protein and its specific components.
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22. State the general functions and sources of carbohydrate, protein, fat, water, and individual vitamins and
minerals.
23. Differentiate between essential and nonessential amino acids and give examples of each group.
24. Recognize the terms anabolism and catabolism and give examples of protein anabolism and catabolism.
25. Classify protein as being complete or incomplete.
26. Explain the idea of complimentary protein foods and give examples.
27. Explain what is meant by "ideal weight".
28. Identify major factors involved in the etiology of obesity and the specific health problems associated
with obesity.
29. Differentiate between overweight and overfat.
30. Discuss the various approaches recommended for the different degrees of obesity.
31. Identify vitamins by chemical name and classify into proper categories.
32. Identify manifestations of vitamin and mineral deficiencies.
33. State the characteristics of water soluble and fat-soluble vitamins.
34. State how food preparation and cooking practices will affect vitamin content of food.
35. Differentiate between a major mineral and trace elements.
36. Identify synergistic relationships that may exist between minerals, vitamins and nutrients.
37. Identify the water compartments in the body.
38. State the importance of water to the body, including sources and routes of water loss.
39. Identify the major electrolytes and the water compartments in which each is concentrated.
Unit II. COMMUNITY NUTRITION: THE LIFE CYCLE
Each student will be able to:
1. Discuss the major influences in the formation of food preferences in the individual.
2. State the dangers of food practices, which are not scientifically founded.
3. Identify reliable sources of nutritional information.
4. Discuss the benefits and problems associated with adding intentional food additives.
5. Explain what is meant by the "GRAS" list.
6. Identify food assistance programs, which are available and state how one qualifies for assistance.
7. List the methods used to gather information about basic food habits and attitudes; discuss advantage and
disadvantages of each.
8. List and discuss the major nutritional needs during pregnancy and lactation.
9. Identify some of the more common dietary problems associated with pregnancy and state the best
remedy.
10. Identify factors, which would cause the pregnancy to be considered a high risk to mother or infant.
11. Identify behaviors that would be discouraged during a pregnancy and the reasons.
12. Discuss the basic nutritional needs for normal growth and development of children.
13. Discuss the nutritional needs of adolescents and include factors, which may put them at risk for
nutritional deficiencies.
14. Identify the biological changes that occur and the role of nutrition in the aging process.
15. Identify factors, which contribute to malnutrition in the aging adult.
16. Describe the conditions of anorexia nervosa and bulimia and the psychosocial factors, which contribute
to these eating disorders.
17. Discuss the role of nutrition as it relates to physical activity and athletic performance. List the health
benefits of exercise.
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18. Identify life stresses common to most of humanity and explain how they may affect nutritional status
and general health.
19. Discuss the physiological stress associated with each life stage, the role of nutrition in meeting the stress
and how the stress may interfere with nutritional status.
Unit III. INTRODUCTION TO DIET THERAPY
Each student will be able to:
1. Identify various clinical signs used to assess nutritional status.
2. 2.Explain commonly used anthropometric measurements and five serum and two urinary products
tested for to assess nutritional status and obtain nutritional information.
3. Describe the four modes of feeding patients and state the conditions requiring each mode.
4. Explain the role of the dietitian, physician and nurse in the nutritional care process.
5. Discuss general ways that drugs interfere with nutrient absorption and metabolism and the way that
foods may influence drug absorption and metabolism.
6. Describe the influence, etiology, symptoms and dietary management of peptic ulcer disease.
7. Discuss nutritional principles outlined for functional intestinal diseases: irritable bowel syndrome,
constipation and diarrhea.
8. Describe the etiology, symptoms and treatment for the organic intestinal diseases of diverticulosis,
ulcerative colitis, celiac disease, Crohn's disease and short bowel syndrome.
9. List common food allergens.
10. Differentiate between food allergies and food sensitivities.
11. Explain symptoms and nutritional interventions for hepatitis, hepatic encephalopathy, gall bladder
disease and pancreatitis.
12. List risk factors which contribute to the development of coronary heart disease.
13. State the general principles of diet therapy for coronary heart disease.
14. Explain the basis for recommending weight management and sodium restriction for the control of
essential hypertension.
15. Explain how soluble fiber can help reduce the incidence of coronary heart disease; differentiate
between sources of soluble and insoluble fiber.
16. Discuss the findings which suggest a beneficial effect of Omega-3 fatty acids in the diet.
17. Compare and contrast the major characteristics of the two types of diabetes mellitus in the following
ways: diagnosis, treatment, medications and nutritional therapy.
18. Identify the six food exchange groups and demonstrate usage.
19. Identify and explain the symptoms of uncontrolled diabetes mellitus and list some of the consequences
when diabetes is not treated.
20. List the basic treatment objectives of managing the person with diabetes.
21. Describe the metabolic effects of insulin and glycogen.
22. Differentiate between enteral and parenteral nutrition.
23. Identify the three basic considerations in determining the use of TPN.
24. Describe the clinical characteristics of chronic obstructive pulmonary disease and the recommended
nutritional therapy.
25. Identify the nephron as the kidney’s functional unit and list four significant functions.
26. Discuss clinical symptoms of acute and chronic renal failure and nutritional therapy goals.
27. Discuss medical and nutritional management of acquired immunodeficiency syndrome.
28. Describe three basic treatment modalities for oncology patients and their nutritional implications.
29. Identify appropriate nutritional support for oncology patients.
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COURSE REQUIREMENTS/EVALUATION:
Upon completion of the objective for this course, each of the objectives will be assessed and measured as
follows:
COURSE OBJECTIVES/ASSESSMENT MEASURES
COURSE OBJECTIVES
1. To identify the essential nutrients and the
individual and collective roles in health for personal
and professional application.
ASSESSMENT MEASURES
1. Multiple choice and short answer exams.
2. To identify family and individual nutritional needs 2. Multiple choice and short answer exams. Nutrition
throughout the life cycle; emphasizing health
evaluation project.
maintenance.
3. To explain the role of nutrient provision/diet
therapy on disease states.
3.
4.
4.
Multiple choice and short answer exam.
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