The Relation of Food and Health

Course Objectives / Content / Learning Experiences
Name the six classes of nutrients and their primary function.
Recognize common characteristics of
well-nourished people.
Recognize symptoms of malnutrition.
List the four basic steps in nutrition assessment.
Monitor client’s height and weight
Identify nutritional deficiency and disease processes.
Discuss the primary contributor to
building and maintaining tissues.
Discuss the two major minerals that function in building and maintaining
bone tissue. / Carbohydrates, fats, proteins, vitamins, minerals, and water
Anthropometric measures
Clinical examination
Biochemical tests
Dietary/social history
Fe deficiency
Rickets
Osteomalacia
Osteoporosis
Goiter
Calcium
Vitamin D
Zinc protein
Vitamin C / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 1
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Planninga Healthy Diet

Course Objectives / Content / Learning Experiences
Define a balanced diet.
Perform calorie count.
Identify the food groups and their placement in the Food Guide Pyramid (FGP).
Describe information commonly found
on food labels.
Discuss how current trends have affected diet and health.
Reinforce teaching based on cultural considerations.
Read food labels and identify:
Calories from fats and carbohydrates
Sodium contents / Dietary Guidelines for Americans
Food Guide Pyramid
Food Labeling
Food Customs
Food Patterns based on Culture / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 2
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Carbohydrates

Course Objectives / Content / Learning Experiences
Identify the function of carbohydrates.
Name the primary sources of carbohydrates.
Describe the classifications of carbohydrates.
Identify the principle sources of carbohydrates.
Identify the three important simple single sugars in nutrition.
Consider client preferences and reinforce teaching on dietary restrictions / Food sources
Monosaccharides
Disaccharides
Polysaccharides
Name five sources with high carbohydrate.
Glucose
Fructose
Galactose
Sucrose
Maltose
Lactose / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 4
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Lipids and Fats

Course Objectives / Content / Learning Experiences
State the functions of fats in the body.
Identify sources of dietary fats.
Explain common classifications of fats.
Describe disease conditions with which excessive use of fats is associated. / Adipose tissue
Satiety
Animal and plant food
Triglycerides
Saturated fats
Monounsaturated fats
Polyunsaturated fats
Hypercholesterolemia
Atherosclerosis / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 5
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Proteins

Course Objectives / Content / Learning Experiences
State the functions of proteins in the
body.
Describe the effects of protein deficiency.
State the energy yield of protein.
Identify at least six food sources of complete proteins and six food sources
of incomplete protein. / Amino acids (building blocks of protein)
Marasmus
Kwashiorkor
Mental retardation
Table 6-3 Rich Sources of Proteins
(page 105) / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 6
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Vitamins

Course Objectives / Content / Learning Experiences
State the following vitamin functions: Vitamin C, K, D, E & folate.
Identify at least two food sources of each of the vitamins discussed.
Identify some symptoms of, or diseases caused by deficiencies of the vitamins discussed. / Fat soluble vitamins
Water soluble vitamins
  1. wound healing
  2. blood clotting
  3. absorption of calcium
  4. protection of RBCs
  5. prevention of neural tubal defects
Scurvy
Megaloblastic anemia
Neural tube defects
Spina bifida
Anencephaly
Pellagra
Hemorrhage / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 7
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Minerals

Course Objectives / Content / Learning Experiences
List at least two food sources of given minerals.
List one or more functions of given minerals.
Describe the recommended method of avoiding mineral deficiencies. / Major Minerals:
Calcium
Phosphorus
Potassium
Sodium chloride
Magnesium
Sulfur
Trace Minerals:
Iron
Iodine / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 8
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet during Pregnancy and Lactation

Course Objectives / Content / Learning Experiences
Identify nutritional needs during
pregnancy and lactation.
Weight gain during pregnancy
Pre-pregnancy nutritional needs
Discuss folic acid requirements prior to pregnancy.
Modify the normal diet to meet the needs of pregnant and lactating women.
Collect data on client’s nutritional or hydration status.
Reinforce client teaching on special diets based on client diagnosis/nutritional needs and cultural considerations (e.g. high protein, kosher, diet restriction / Fat soluble vitamins
Water soluble vitamins
Minerals
Prenatal care
WIC / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 11
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet and Diabetes Mellitus

Course Objectives / Content / Learning Experiences
Describe diabetes mellitus and identify
the types.
Describe the symptoms of diabetes mellitus.
Explain the relationship of insulin to diabetes mellitus.
Reinforce client teaching on special diets
Promote client independence in eating / Type I (IDDM)
Type II (NIDDM)
Polyuria
Polydipsia
Polyphagia
Insulin
Oral Hypoglycemic agents
FBS
Use the exchange food list to develop a diet for a client on an 1800 calorie diabetic diet. / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 17
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet and Cardiovascular Disease

Course Objectives / Content / Learning Experiences
Explain why cholesterol and saturated
fats are limited in some cardiovascular conditions.
Identify foods to avoid or limit in a cholesterol-controlled diet.
Identify foods that are limited or
Prohibited in sodium-controlled diets.
Reinforce teaching on dietary restrictions (low Na).
Consider client preferences and reinforce teaching on dietary restrictions (e.g. low sodium and low fat diet) / Hypertension
Hyperlipidemia
Smoking
Obesity
Diabetes
Heredity
Age
Sedentary lifestyle
Male sex
Recommended Na intake MSG / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 18
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet and Renal Disease

Course Objectives / Content / Learning Experiences
Explain why protein is restricted for renal clients.
Explain why sodium and water are sometimes restricted for renal clients.
Explain why potassium and phosphorus are sometimes restricted for renal clients.
List foods recommended for a client with high blood pressure and End Stage Renal Disease. / Urea
Creatinine
Uric acid
Hypertension
Edema
Congestive heart failure
Oliguria
End Stage Renal Disease (ESRD) / Townsend & Roth, (2007) 9th Nutrition & Diet Therapy
Chapter 19
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet and Cancer

Course Objectives / Content / Learning Experiences
Discuss how nutrition can be related to
the development or the prevention of cancer.
State the effects of cancer on the nutritional status of the host.
Describe nutritional problems resulting from the medical treatment of cancer.
Describe nutritional therapy for cancer clients.
Perform calorie count
Monitor client’s ability to eat / Carcinogens
Xerostomia
Dysphagia
Dietary consultation / Townsend & Roth, (20079thEd. Nutrition & Diet Therapy
Chapter 21
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDS

Course Objectives / Content / Learning Experiences
Explain the special dietary needs of surgical and burn patients.
Discuss the nursing implications of
Enteral and Parenteral nutrition.
Explain the special dietary needs of
clients with fever and infection.
Monitor clients height & weight, perform calorie count
Identify client potential for aspiration (e.g. feeding tube, swallowing difficulty) / Homeostasis
Hypermetabolic
Hemorrhage
Nasogastric feeding
Gastrostomy
Jejunostomy
Peg Tube
TPN
BMR
Opportunistic infections
Kaposi’s sarcoma / Townsend & Roth, (2007) 9th Ed. Nutrition & Diet Therapy
Chapter 22
Activities:
Lecture
Discussions
Group Activities
Quizzes
Exams
ATI Software Program

1

Reviewed: 8/04, 8/05, 6/06, 8/07, 8/08, 8/09

VNSG 1116 Nutrition