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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 11/2012 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) v:/word/syllabus/vocational/kaufman level I/vnsg 1216 nutrition Learning Opportunities Nix….Chapter 7 Video #1094 “Vitamins” 11/2012 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. v:/word/syllabus/vocational/kaufman level I/vnsg 1216 nutrition Video #1097 “Kids & Food” Nix….Chapter 12 Nix….Chapter 10 11/2012 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 v:/word/syllabus/vocational/kaufman level I/vnsg 1216 nutrition 11/2012 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 v:/word/syllabus/vocational/kaufman level I/vnsg 1216 nutrition Nix….Chapter 17 Nix…..Chapter 16 Nix…..Chapter 20 Nix…..Chapter 18 Nix…..Chapter 19 Nix…..Chapter 21 Nix…..Chapter 22 Nix…..Chapter 23 11/2012