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VNSG 1216 - Nutrition
Unit I – Nutrition
Behavioral Objectives
1. List the essential nutrients and identify
their primary functions and food sources.
I.
Content
Nutrients
A.Carbohydrates
1. Simple
2. Complex
3. Glycogen
4. Food sources
B. Fats (Lipids)
1. Triglycerides
2. Fatty Acids
3. Gycerol
4. Cholesterol
5. Saturated fats
6. Unsaturated fats
7. Lipoproteins
8. Food sources
C. Proteins
1. Amino acids
2. complete proteins
3. Incomplete proteins
4. Food sources
D. Minerals
1. Major minerals
a. Calcium (Ca)
b. Phosphorus (P)
c. Sodium (Na)
d. Potassium (K)
e. Magnesium (Mg)
f. Chloride (Cl)
g. Sulfur (S)
h. Food sources
i. Recommended daily allowance (RDA)
j. Deficiency symptoms
v:/word/syllabus/vocational/kaufman level I/vnsg 1216 nutrition
Learning Opportunities
Nix, S. (2009) Williams’ Basic Nutrition
& Diet Therapy
Nix….Chapter 2
Nix….Chapter 3
Video
#1098 “Foods & Fat”
Nix….Chapter 4
Nix….Chapter 8
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VNSG 1216 - Nutrition
Behavioral Objectives
Content
2. Trace elements
a. Iron (Fe)
b. Iodine (I)
c. Zinc (Zn)
d. Cooper (Cu)
e. Manganese (Mn)
f. Chromium (Cr)
g. Cobalt (Co)
h. Selenium (Se)
i. Molybdenum (Mo)
j. Fluoride (FI)
k. Food sources
l. Recommended daily allowance (RDA)
m. Deficiency symptoms
E. Vitamins
1. Fat Soluble
a. A
b. B
c. E
d. K
e. Food sources
f. Recommended daily allowance (RDA)
g. Deficiency symptoms
h. Toxicity symptoms
2. Water soluble
a. Ascorbic acid (C)
b. Thiamine
c. Riboflavin
d. Niacin
e. Pyridoxine
f. Pantothenic acid
g. Biotin
h. Folic acid
i. Cobalamine
j. Food sources
k. Recommended daily allowance (RDA)
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Learning Opportunities
Nix….Chapter 7
Video
#1094 “Vitamins”
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VNSG 1216 - Nutrition
Behavioral Objectives
Content
l. Deficiency symptoms
m. Toxicity symptoms
F. Water
2. Identify the organs of digestion and
describe their function in digestion and
absorption.
II.
3. Discuss dietary patterns recommended
for various age groups, the role of diet
therapy, growth and development and
healthy clients.
III.
4. Discuss how American food is produced
and distributed and identify potential
health problems associated with this
process and identify components on food
labels.
Learning Opportunities
Nix….Chapter 5, 9
A.
B.
C.
D.
E.
F.
G.
Digestive organs
Mouth
Esophagus
Stomach
Small intestines
Large intestines
Enzymes
Portal circulation
Nix….Chapter 11
A.
B.
C.
D.
E.
F.
G.
Recommended Dietary Patterns
Infants/Toddlers
Young children
School age children
Teenagers
Young adults
Adults
Pregnancy and lactation
Food processing and distribution
Pesticides
Additives
Governmental control
1. Food pyramid
Food sanitation and prevention measures
Bacterial food poisoning
1. Symptoms
2. Food most likely to cause poisoning
3. Salmonelloisis
4. Staphylococcal infections
5. Clostridial (botulism)
Food allergies
1. Symptoms
Nix….Chapter 13
IV.
A.
B.
C.
D.
E.
F.
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Video
#1097 “Kids & Food”
Nix….Chapter 12
Nix….Chapter 10
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VNSG 1216 - Nutrition
Behavioral Objectives
5. Discuss cultural patterns that influence
food habits.
Content
G. Food fads and fallacies
1. Gastric Bypass
V.
A.
B.
C.
D.
E.
F.
G.
H.
Cultural food patterns
Native American
African American
Southern U.S.
Northern U.S.
Asian
Mediterranean
Religion
1. Jewish
2. Mormon
3. Moslem
Vegetarianism
1. Vegens
2. Lacto-vegetarians
3. Ovo-lacto-vegetarians
Learning Opportunities
Nix….Chapter 14
6. Discuss the use of the nursing process in
developing a nutritional plan of care.
VI.
Nutritional Plan of Care
A. Nursing Process
1. Data collection
a. Body measurements
b. Medical tests
c. Diet history
2. Identifying problems
a. Exercise level
b. Present dietary health status
3. Planning care
a. Teaching nutrition benefits
b. Teaching exercise benefits
Nix….Chapter 15
7. Describe food and fluid items in the
various hospital diets.
VII.
Implementing care
A. Therapeutic (hospital) diets
1. Regular
2. Soft
Nix….Chapter 17
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VNSG 1216 - Nutrition
Behavioral Objectives
Content
3. Mechanical soft
4. Bland
5. Full liquid
6. Clear liquid
7. NPO
8. Low residue
9. High fiber
10. High/low fat
11. High/low protein
12. High/low carbohydrate
8. Describe how TPN is used in the
nutritional care of patients.
VIII. Total Parenteral Nutrition (TPN)
9. Describe nursing responsibilities when
administering tube feeding.
IX.
10. Discuss therapeutic diets used in
treatment of various health disorders.
X.
Learning Opportunities
Video - #1095 “How to Read Food
labels”
Video - #1093 “Snacks”
Nix….Chapter 17
A. Administration
B. Basic formula
C. Other formulas
A.
B.
C.
D.
E.
F.
G.
Tube feeding
Nasogastric
Gastric
Enteral
Administration
Formulas
Prepared (house)
Commercial
A.
B.
C.
D.
E.
F.
G.
H.
Health Disorders
Obesity
Diabetes
Gastrointestinal disorders
Heart disease and hypertension
Renal disease
Surgery
Cancer
AIDS
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Nix….Chapter 17
Nix…..Chapter 16
Nix…..Chapter 20
Nix…..Chapter 18
Nix…..Chapter 19
Nix…..Chapter 21
Nix…..Chapter 22
Nix…..Chapter 23
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