CLUSTER Health Science Education
COURSE Nutrition and Wellness
WEVIS CODE 0739
COURSE DESCRIPTION
Students will examine nutrition in relation to the maintenance and/or restoration of wellness. Topics include food composition, nutritonal guidelines, therapeutic diets, eating disorders, menu planning and patient teaching. *This course is recommended as an elective for any Health Science Education concentration.
SKILL SETS
Digestive System
Metabolism
Basic Nutrition and Food Composition
Nutrition Guidelines
Regular Diet
Therapeutic Diets
Eating Disorders
Patient/Client Teaching
Nutrition and Wellness WVEIS 0739
Skill Set / Digestive SystemKnowledge Objectives
0739.1 / Students will demonstrate knowledge of
· structure and function of the digestive system and accessory organs.
Performance Objectives
0739.2
0739.3
0739.4
0739.5 / Students will
· examine the structure and function of the digestive system.
· distinguish the digestive and absorption processes.
· relate the function of enzymes in digestion.
· examine the roles of accessory organs in digestion.
Skill Set / Metabolism
Knowledge Objectives
0739.6 / Students will demonstrate knowledge of
· metabolism and the relationship between metabolism, nutrition and activity.
Performance Objectives
0739.7
0739.8
0739.9
0739.10
0739.11 / Students will
· determine the process of metabolism and its role in the production of energy.
· compare anabolism and catabolism.
· interpret basal metabolic rate (BMR).
· calculate BMR given the formula and client scenarios.
· identify the factors that influence metabolic rate.
Skill Set / Basic Nutrition and Food Composition
Knowledge Objectives
0739.12 / Students will demonstrate knowledge of
· basic nutrition and food composition.
Performance Objectives
0739.13
0739.14
0739.15
0739.16
0739.17
0739.18
0739.19
0739.20
0739.21
0739.22
0739.23
0739.24
0739.25
0739.26
0739.27
0739.28
0739.29
0739.30
0739.31
0739.32 / Students will
· examine nutrition including its relationship to physical well-being.
· determine the essential nutrients including their function and source.
· examine the basic chemical composition of fat, carbohydrates and protein.
· examine the function and storage of carbohydrates.
· compare simple and complex carbohydrates.
· examine the three categories of lipids including use and storage in the body.
· compare saturated, monounsaturated and polyunsaturated fats.
· examine cholesterol, differentiating between cholesterol made by the body and dietary cholesterol.
· evaluate the relationship between cholesterol and heart disease.
· compare LDL and HDL, focusing on their relationship to the risk of heart disease.
· determine how glucose is made available to the body.
· define amino acids.
· examine the function and storage of protein.
· correlate the significance between essential amino acids and complete protein.
· define calorie and compare the caloric values of carbohydrates, fat and protein.
· calculate individual minimum caloric requirement using the given formula.
· determine the function and source of vitamins and minerals in the body.
· distinguish between water-soluble and fat-soluble vitamins.
· evaluate the vitamin and mineral content of various foods.
· relate vitamin and mineral deficiencies to resulting diseases.
Skill Set / Nutrition Guidelines
Knowledge Objectives
0739.33 / Students will demonstrate knowledge of
· nutrition guidelines.
Performance Objectives
0739.34
0739.35
0739.36
0739.37
0739.38 / Students will
· examine the USDA’s Food Guide and DASH Eating Plan.
· interpret food intake recommendation tables and Dietary Reference Intakes (DRI) tables.
· use food intake recommendation tables to create a balanced eating plan for selected client scenarios.
· determine nutritional requirements throughout various stages of life.
· relate the effects of culture and religion on nutrition.
Skill Set / Regular Diet
Knowledge Objectives
0739.39 / Students will demonstrate knowledge of
· patient/client dietary requirements.
· USDA’s nutritional and caloric recommendations.
Performance Objectives
0739.40
0739.41
0739.42
0739.43
0739.44 / Students will
· create a sample menu for a regular diet based on nutritional guidelines and caloric requirements.
· calculate the caloric value of the sample menu.
· calculate the nutritional value of the sample menu.
· analyze the information on food labels.
· use information on food labels to analyze meal plans.
Skill Set / Therapeutic Diets
Knowledge Objectives
0739.45 / Students will demonstrate knowledge of
· therapeutic diets.
· relationship of therapeutic diets to the physiology and pathology of the body.
Performance Objectives
0739.46
0739.47
0739.48
0739.49 / Students will
· examine diet therapy.
· demonstrate the similarities and differences in a therapeutic diet and a balanced eating plan.
· determine common therapeutic diets and the rationale for their use.
· differentiate between food allergies and food sensitivities.
Skill Set / Eating Disorders
Knowledge Objectives
0739.50 / Students will demonstrate knowledge of
· eating disorders.
· treatments for eating disorders.
· dietary planning.
Performance Objectives
0739.51
0739.52
0739.53
0739.54 / Students will
· examine types of eating disorders and corresponding symptoms.
· assess the factors that contribute to eating disorders.
· compare the methods of treatment for eating disorders.
· create a dietary plan for a patient with an eating disorder.
Skill Set / Patient/Client Teaching
Knowledge Objectives
0739.55 / Students will demonstrate knowledge of
· patient/client teaching.
· development of teaching plans.
· communication skills.
Performance Objectives
0739.56
0739.57
0739.58
0739.59
0739.60 / Students will
· examine the healthcare professional’s role in patient teaching regarding nutrition.
· determine a nutritional teaching plan based on USDA’s dietary guidelines.
· analyze the factors that influence patient compliance.
· create a patient teaching plan for selected therapeutic diets.
· develop the communication skills necessary for effective patient teaching.