Division of Science and Health

MASTER SYLLABUS

(Revised Fall 2007)

Clarendon College

VNSG 1216

NUTRITION

CLARENDON COLLEGE

Division of Science and Health

Course Name: VNSG 1216 NUTRITION

Credit Hours: 2

Semester: Fall

Classroom Location: 313 S Kearney, P.O. Box 968, Clarendon, Texas 79226

1601 W. Kentucky, Pampa, 79065

Instructors: TBA

E-mail: TBA

Office location: 313 S Kearney, P.O. Box 968, Clarendon, Texas 79226

1601 W. Kentucky, Pampa, 79065

Phone: Pampa Campus 665-8801 ext 2018, Clarendon Campus 874-3571 ext. 157

Office Hours: TBA

Course Description:

· Introduction to nutrients and their role in proper growth and development and the maintenance of health. A Study of nutrients including functions, food sources, digestion, absorption and metabolism with application to normal and preventive nutrition needs. Includes nutrient intake analysis, energy expenditure, and diet planning.

Statement of Purpose
VNSG 1216 Nutrition partially satisfies the requirements for the vocational nursing certificates at Clarendon College.

Required Instructional Materials:

Textbook:

Other Relevant Materials:

Pens, paper, highlighter

Student Requirements

The student will identify the basic nutrients; and discuss the role of nutrients in growth and development and health maintenance, nutrient categories, their functions, digestion absorption and metabolism, recall individual vitamin/mineral deficiencies and toxicities; cite nutrition-related disease prevention recommendations and nutrient categories; conduct personalized computerized nutrient analysis and calculate personalized energy needs plan a personalized diet to the principles of the Exchange List System and the Dietary Guidelines for Americans

Methods of Instruction

Lecture

Discussion

Audio-Visual Aids

Written Assignments

Course Objectives

Upon successful completion of this course the student will:

Establish a dietary plan with at least 76% accuracy.

Identify relationships between basic human needs and the practice of nursing.

Identify the complications that can arise from prolonged bed rest and inadequate nutrition

Identify the way in which each of the body systems help in absorption of nutrients.

Demonstrate competency in the clinical setting, the ability to calculate food portions and maintain caloric requirements

Demonstrate accurately in the clinical setting the ability to educate patient family on nutritional needs of healing.

Identify general safety factors concerned with patient care and yourself.

Grading Policies:

· Exams 60%

· Final Exam 25%

· Assignments 15%

Students may drop one test grade

A student’s final grade will be made available through Campus Connect at Clarendon College’s website.

Classroom Conduct

Failure to comply with lawful direction of a classroom instructor is a disruption for all students enrolled in the class. Cheating violations include, but are not limited to: (1) obtaining an examination , classroom activity, or laboratory exercise by stealing or collusion; (2) discovering the content of an examination , classroom activity, laboratory exercise, or homework assignment before it is given; (3) using an unauthorized source of information during an examination , classroom activity, laboratory exercise, or homework assignment ; (4) entering an office or building to obtain unfair advantage; (5) taking an examination for another person; (6) completing a classroom activity, laboratory exercise, homework assignment, or research paper for another person; (7) altering grade records; (8) using any unauthorized form of electronic communication device during an examination, classroom activity, or laboratory exercise; (9) Plagiarism. Plagiarism is the using, stating, offering, or reporting as one’s own, an idea, expression, or production of another person without proper credit.

Disciplinary actions for cheating in a course are at the discretion of the individual instructor. The instructor of that course will file a report with the Dean of Students when a student is caught cheating in the course, whether it be a workforce or academic course. The report shall include the course, instructor, student’s name, and the type of cheating involved.

Students who are reported as cheating to the Dean of Students more than once shall be disciplined by the Dean. The Dean will notify all involved parties within fourteen days of any action taken.

American with Disabilities Act Statement:
Clarendon College provides reasonable accommodations for persons with temporary or permanent disabilities. Should you require special accommodations, notify the Office of Student Services (806-874-3571 or 800-687- 9737). We will work with you to make whatever accommodations we need to make.

Dropping a Course:

A student who is enrolled in a developmental course for TSI purposes may not drop his/her only developmental course unless the student completely withdraws from the college. A student may drop any other course with a grade of “W” any time after the census date for the semester and on or before the end of the 12th week of a long semester, or on or before the last ay to drop a class of a term as designated in the college calendar. The request for permission to drop a course is initiated by the student by procuring a drop form from the Office of Student Services. (Refer to other policies concerning this issue in the current college catalog online.)

Withdrawal: If you decide that you are unable to complete this course or that it will be impossible to complete the course with a passing grade, you may drop the course and receive a “W” on your transcript instead. Withdrawal from a course is a formal procedure that you must initiate. If you do not go through the formal withdrawal procedure, you will receive a grade of "F" on your transcript.

A student is permitted to drop a course if he/she obtains an official drop slip from the office and has the instructor sign the slip before the 12th class week.

Remember, a student is only allowed to drop the same class twice before he/she will be charged triple the tuition amount for taking the class a third time or more. Furthermore, beginning with the Fall 2007 semester, students in Texas may only drop a total of 6 courses throughout their entire undergraduate career. After the 6, he/she will no longer be able to withdraw from any classes.

Attendance, Cell Phone Policy, Classroom Etiquette, and Academic Honesty: See Vocational Nursing Handbook for policies.

CONTENT LEARNING ACTIVITIES EXPECTED OUTCOMES

Part I Introduction to Basic Principles of
Nutritional science
Chapter 1 Food, Nutrition and Health / Reading assignment & study questions / 1. Optimal personal and community nutrition is a major component of health promotion.
2. Certain nutrients in food are essential to our health and well-being.
3. Food and nutrient guides help us to plan a balanced diet according to individual needs and goals.
Chapter 2 Carbohydrates / Reading assignment & study questions / 1. Carbohydrates foods provide practical energy (calorie) sources because of their availability, relatively low cost and storage capacity.
2. Carbohydrate structures vary from simple to complex, so they can provide both quick and extended energy for the body.
3. Dietary fiber, an indigestible carbohydrate, serves separately as a body regulatory agent.
Chapter 3 Fats / Reading assignment & study questions / 1. Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material.
2. Foods from animal and plant Sources supply distinct forms of fat that affect health in different ways.
3. Excess dietary fat, especially from animal food sources, is a health risk factor.
Chapter 4 Proteins / Reading assignment & study questions / 1. Food proteins provide the amino acids necessary for building and maintaining body tissue.
2. Protein balance, both within the body and in the diet, is essential to life and health.
3. The quality of a protein food, and its ability to meet the body’s needs, is determined by the composition of amino acids.
Chapter 5 Digestion, Absorption and Metabolism / Reading assignment & study questions / 1. Through a balanced system of mechanical and chemical change,food is broken down into simpler substances and the food’s nutrients are released and re-formed for the body’s use.
Special organ structures and functions conduct these changes through the successive parts of the overall system.
Chapter 6 Energy Balance / Reading assignment & study questions / 1. Food energy is changed into body energy and cycled throughout the body to do work.
2. The body uses most of its energy intake for basal metabolic work needs.
3. A balance between intake of food energy and output of body-work energy maintains life and health.
4. States of being underweight and overweight reflect degrees of body energy imbalance.
Chapter 7 Vitamins / Reading assignment & study questions / 1. Vitamins are non caloric essential nutrients that are necessary in very
2. small amounts for specific metabolic control and disease prevention.
3. Certain health problems are related to inadequate or excessive vitamin intake.
4. Vitamins occur in a wide variety of foods that are packaged with the energy and tissue building macronutrients (e.g., carbohydrate,fat, and protein) on which vitamins work as specific catalysts to regulate body metabolism.
5. Vitamin supplementation needs are individual and specific.
Chapter 8 Minerals / Reading assignment & study questions / 1. The human body requires a variety of minerals in different amounts to perform numerous metabolic tasks.
2. A mixed diet of varied foods and adequate energy value is the best source of the minerals necessary for health.
3. Of the total amount of minerals a person consumes, only a relatively limited amount is available to the body.
Chapter 9 Water Balance / Reading assignment & study questions / 1. Throughout the body, water exists as a unified whole with constant ebb and flow among its interfacing parts.
2. Collective water compartments, inside and outside of cells, maintain a balanced distribution of total water.
3. The concentration of various solute particles in the body’s water solution determines internal shifts and balances of water.
4. A state of dynamic equilibrium (e.g., homeostasis) among all parts of the body’s water-balance system sustains life.
Part 2 Nutrition Throughout The Life Cycle
Chapter 10 Nutrition During Pregnancy and Lactation / Reading assignment & study questions / 1. The mother’s food habits and nutritional status before conception, as well as during pregnancy, influence the outcome of the pregnancy.
2. Pregnancy is the prime example of physiologic synergism in which the mother, fetus, and placenta collaborate to sustain and nurture new life.
3. Through the food a pregnant woman eats, she gives her unborn child.
4. the nourishment required to begin and sustain fetal growth and development.
5. Through her diet, a breastfeeding mother continues to provide all of her nursing baby’s nutritional needs.
Chapter 11 Nutrition in Infancy, Childhood & Adolescence
/ Reading assignment & study questions / 1. Normal growth of individual children varies within a relatively wide range of measures.
2. Human growth and development require both nutritional and psychosocial support.
3. A variety of food patterns and habits supply the energy and nutrient
requirements of normal growth and
development, although basic
nutritional needs change with each
growth period.
Chapter 12 Nutrition for Adults, The Early, Middle and Later Years / Reading assignment & study questions / 1. Gradual aging throughout the adult years is an individual process based on genetic heritage and life experience.
2. Aging is a total life process, with biological, nutritiona;, social, economical, psychological, and spiritual aspects.
Part 3 Community nutrition and Health Care
Chapter 13 Community Food Supply and Health / Reading assignment & study questions
/ 1. Modern food production, processing and marketing have both positive and negative influences on food safety.
2. Many organisms in contaminated food transmit disease.
3. Poverty often prevents individuals and families from having adequate access to their surrounding community food supply.
Chapter 14 Food Habits and patterns / Reading assignment & study questions / 1. Personal food habits develop as part of one’s social and Cultural heritage, as well as individual lifestyle and environment.
2. Social and economic change usually results in alterations in food patterns.
3. Short term food patterns, or fads, often stem from food miss information that appeals to some human need.
Chapter 15 Weight Management / Reading assignment & study questions / 1. America’s obsession with thinness carries social, physiologic and bilological costs.
2. Underlying causes of obesity include a host of various genetic and
environmental factors.
3. Realistic weight management focuses on individual needs and health promotion.
Chapter 16 Nutrition and Physical Fitness / Reading assignment & study questions / 1. Healthy muscle structure and function depend on appropriate energy fuels and tissue-building material, as well as oxygen and water.
2. Different levels of physical activity and athletic performance draw on different body fuel sources.
3. A sedentary lifestyle contributes to health problems.
4. A healthy personal exercise program combines both strengthening and aerobic activities.
Part 4 Clinical Nutrition
Chapter 17 Nutritional Care / Reading assignment & study questions / 1. Valid health care is based on individual care.
2. Comprehensive health care is best provided by a team of various health professionals and support staff persons.
3. A personalized health care plan, based on individual needs and goals, guides actions to promote healing and health.
Chapter 18 Gastrointestinal & Accessory Organ Problems / Reading assignment & study questions / 1. Diseases of the gastrointestinal tract and its accessory organs interrupt the body’s normal cycle of digestion, absorption and metabolism.
2. Allergic conditions produce sensitivity to certain food components.
3. Underlying genetic diseases may cause metabolic defects that block the body’s ability to handle specific food nutrients.
Chapter 19 Coronary Heart Disease and Hypertension / Reading assignment & study questions / 1. Several risk factors contribute to the development of heart disease, most of which are preventable factors associated with lifestyle.
2. Essential hypertension believed to be predominantly a genetic risk factor for heart disease has very few symptoms but can be identified and controlled.
3. Most cardiovascular risk factors are associated with nutrition and can be reduced by changing food habits and lifestyles.
Chapter 20 Diabetes Mellitus / Reading assignment & study questions / 1. Diabetes mellitus is a metabolic disorder of glucose metabolism with many causes and forms.
2. A consistent, sound diet is the keystone of diabetes care and control.
3. Good self care skills practiced daily enable a person with diabetes to remain healthy and reduce risks for complications.
4. A personalized care plan, balancing food, intake, exercise and insulin regulations, is essential to successful diabetes management.
Chapter 21 Renal Disease / Reading assignment & study questions / 1. Renal disease interferes with the normal capacity of nephrons to filter waste products of body metabolism.
2. Short term renal disease requires basic nutritional support for healing rather than dietary restriction.
3. The progressive degeneration of chronic renal failure requires nutrient modification according to individual disease status and dialysis treatment.
4. Current therapy for renal stones depends more on the basic nutrition and health support for medical treatment than on major food and nutrient restrictions.
Chapter 22 Surgery & Nutritional Support / Reading assignment & study questions / 1. Surgical treatment requires added nutritional support for tissue
healing and rapid recovery.
2. The special nutritional problems of gastrointestinal surgery require, diet modifications because of the surgery’s effect on normal food passage.
3. Diet management for surgery patients to ensure optimal nutritional
support involves both oral and
intravenous feeding methods.
Chapter23 Nutritional Support in Cancer and Aids / Reading assignment & study questions / 1. Environmental agents, genetic factors and any weaknesses in the body’s immune system can contribute to the development of cancer.
2. The strength of the body’s immune system relates to its overall nutritional status.
3. Nutritional problems affect the nature of the disease process and the medical treatment methods in patients with cancer or AIDS.
4. The progressive effect of the human immunodeficiency virus (HIV) through its three stages of white T-cell destruction requires aggressive nutrition therapy.