Doṅa Remedios Trinidad Romualdez Medical Foundation College of NursingNutrition and Diet Therapy

Wk Date Outcome - Based Objectives

Nutrition Essentials Diet Therapy

1 Given questions / simulated conditions or situations, the students will be able to:1. Define terms used in the study of nutrition2. Discuss the role of the health care team3. Discuss assessment and counseling strategies4. Identify biopsychosocial influences on nutritional intake and health5. Evaluate a daily diet for moderation, variety, and balance6. Explain the significance of nutrition labeling7. Recognize and differentiate among the various food guides available8. Describe the role of vegetarianism in health9. Describe the role of vegetarianism in health10. Describe the effect of snacking in health11. Describe how to include fast foods in a healthy diet12. Describe the effect of alcohol on health13. Identify personal strengths and weaknesses in nutrition knowledge and its application

The Art of Nutrition in Health and DiseaseA. The Art of nutrition in a family Context1. Basic Terms to Understand in the Study of Nutrition2. Nutrition: An Aspect of total Health Care3. Food and Dietary Patterns4. Biopsychosocial Concerns in health Care5. Vegetarian Diets6. How does snacking affects nutrition7. Daily Diet for moderation, variety, and balance8. Food Guides a. Nutrition Labeling b. daily Reference values c. Dietary Guideline for Filipinos d. food Exchange System9. Role of the Nurse or Other Health care Professional in the Family Meal environment

2 Given questions / simulated conditions or situations, the students will be able to:1. describe the macronutrient content of various foods and meal items2. describe the

B. Carbohydrates, proteins and Fats1. What are Macronutrients, and where are they found?2. Carbohydrates: functions and Recommendations for Appropriate Intake a. Basic forms of

function and general recommendations for carbohydrate, protein, and fat in health prevention and disease management3. Describe the role of the nurse or other health care professional in promoting an appropriate carbohydrate, protein, and fat intake in a meal context

Carbohydrates b. Functions of carbohydrates c. recommendations for Intake of Carbohydrates d. Carbohydrate counting3. Proteins: Functions and Recommendations For appropriate Intake a. Functions of Proteins b. Types of Proteins c. amino Acids d. Recommendations for protein intake4. Fats and Cholesterol: Function and recommendations for Appropriate Intake a. functions of Dietary fats b. Functions of Essential fatty Acids c. difference between Types of Fats and Cholesterol d. role of Unsaturated fats in disease States e. functions of Cholesterol f. recommendations for Intake of fats and Cholesterol5. How are percentages of the macronutrients in the diet calculated

3 Given questions / simulated conditions or situations, the students will be able to:1. Describe main difference between the fat – soluble and water soluble vitamins2. Recognize at least one known function of each of the vitamins and minerals3. list of foods high in the various vitamins and minerals4. describe the function and common sources of electrolytes5. Describe the importance of water, and explain how to include an appropriate amount in the diet

C. The Micronutrients of Balanced Meals1. What are the Dietary Reference Intakes2. Vitamins and Minerals Best Included in the Diet3. Role of Vitamins in Nutrition4. Difference between Fat-Soluble and Water-Soluble Vitamins5. What are phytochemicals and what is their role in nutrition6. Role of Minerals in nutrition7. Two Groups of Minerals8. Electrolytes9. Harmful Minerals10. how can Vitamins and Minerals be Preserved in Food preparation11. What is Food Fortification

6. Describe how the nurse or other health care professional can most appropriately promote the intake of vitamins, minerals, phytochemicals, electrolytes and water

12. How are Vitamin and other Dietary Supplements regulated and used13. How can herbal Products be used in achieving health14. Nutritional function of Water

4 Given questions / simulated conditions or situations, the students will be able to:1. Describe the mechanical and chemical processes of digestion, absorption, and metabolism of foods2. Describe the digestion and metabolism of carbohydrates, proteins, and fats3. Summarize the role of the mouth, stomach, and intestines in the digestive process in health and disease states4. describe the role of enzymes and the endocrine system in digestion, absorption and cell metabolism5. Discuss the difference between digestive intolerances and systemic inflammatory allergic reactions6. Describe the metabolism and effect of alcohol on digestion, absorption and metabolism of food nutrients

D. Digestion, Absorption, and Metabolism in Health and Disease1. Digestion, Absorption, and Metabolism of Food2. What is basal metabolism3. Digestion and Absorption of macronutirents4. Role of each part of the digestive tract and common associated problems5. Cellular metabolism6. Role of the Endocrine System in Metabolism7. difference Between Food allergies and Food Intolerances8. How does Alcohol affect Digestion, absorption and Metabolism

5 Given questions / simulated conditions or situations, the students will be able to:1. Describe the metabolic syndrome2. Identify individuals at risk for the metabolic syndrome3. recognize an appropriate lifestyle

Chronic and Acute IllnessA. Insulin Resistance and the Metabolic Syndrome1. Define Metabolic syndrome2. Insulin resistance3. Role of Hyperinsulinemia in the Insulin Resistance syndrome4. What is GOUT: Risk Factors and Management

plan for preventing and managing insulin resistance4. explain the application of the Dietary guidelines in managing insulin resistance

5. What is PCOS: Management

6 Given questions / simulated conditions or situations, the students will be able to:1. Describe obesity and discuss its prevention and treatment2. recognize healthy weight management practices3. Relate the importance of physical activity to healthy weight management

B. Obesity and Healthy Weight management1. Health problems found with Overweight and obesity2. standards used to determine weight3. Other body fat measurements4. Rates of Overweight and obesity5. Known cause ans Theories of obesity6. Other Hormonal imbalance7. treatment strategies for Obesity a. weight loss issues b. predicting weight loss8. weight loss approaches9. the VERY LOW FAT DIETS10. LOW IN FAT, HIGH IN FIBER11. Moderate in fat, high in Fiber12. The Low Glycemic Diets13. The very low carbohydrate diet14. High protein, moderate carbohydrate, low saturated fat15. liquid diets16. prepackaged food diets17. food – restrictive diets18. nondieting approaches19. behavior modification20.Bariatric surgery21. Role of physical fitness on healthy weight

7 Given questions / simulated conditions or situations, the students will be able to:1. Identify risk factors related to the development of cardiovascular disease2. Discuss medical

C. Cardiovascular Disease1. Types of cardiovascular Diseases2. What are lipoproteins and Their Different Forms3. risk factors For cardiovascular Disease4. prevention Startegies for Stroke5. Prevention of

nutrition therapy goals for cardiovascular disease and hypertension3. Discuss appropriate foods to prevent or manage cardiovascular disease

cardiovascular disease by Changes in the Diet6. Hypertension dietary treatment strategies to control hypertension7. role of exercise in the management of cardiovascular disease

8 Given questions / simulated conditions or situations, the students will be able to:1. describe the different types of DM2. Describe the symptoms and clinical findings of DM3. Relate the nutritional management of DM to the Dietary guidelines4. Discuss differences in the nutritional management of the various forms of DM5. Describe the importance of the self – monitoring of blood glucose6. Discuss the role and special concerns of exercise in diabetes management

D. Diabetes mellitus1. Basic facts About DM2. Symptoms and Clinical Findings of DM3. Physiology of the different types of DM4. Hormones involved in diabetes5. management6. determining insulin to carbohydrate ratio7. hypoglycemia8. Meal Planning in DM

9 Given questions / simulated conditions or situations, the students will be able to:1. Describe the basic functions of the kidneys2. Identify the clinical symptoms and serum parameters of renal disease3. discuss the principles of nutritional management, including the control of diseases and promotion of good nutritional status

E. Renal disease1. Functions of the Kidneys2. types and causes of Renal disorders3. Medical Nutrition Therapy in renal disease4. Nutritional management of kidney stones5. Dietary Guidelines in the Management of Renal Disease

10 Given questions / simulated conditions or situations, the students will be able to:1. Describe cancer

F. Cancer: Nutrition Prevention and Treatment1. What is Cancer2. causes and Risk3. How does Nutrition

prevention strategies2. Explain how cancer and its treatment affect nutritional status3. discuss the eating problems associated with cancer and possible solutions4. Explain why nutritional needs must be met during cancer treatment

Increase or reduce risk of specific cancers4. How can cancer treatment affect the nutritional status of the host5. Nutritional Goals of the Cancer Patient6. Nutritional Problems and Goals Associated with Cancer treatment

11 Given questions / simulated conditions or situations, the students will be able to:1. Identify nutritional needs during pregnancy, lactation, and infancy2. Discuss lactation management techniques3. Discuss infant feeding strategies4. Identify women’s health concerns

Life span and wellness Concerns in Promoting Health and Managing IllnessA. Maternal and Infant Nutrition in health and Disease1. How does nutrition influence the outcome of pregnancy2. nutritional advice recommended during pregnancy3. Lactation management Goals and Concerns4. health benefits associated with lactation5. What are some bottle feeding concerns6. What influences infant growth and development7. Some clinical problems in infancy8. other nutritional issues for women

12 Given questions / simulated conditions or situations, the students will be able to:1. Describe nutritional needs of children and adolescents2. Assess a child’s nutritional needs based on growth charts3. Describe methods to promote good nutritional intake4. Describe assessment and intervention strategies for common childhood health concerns5. Discuss nutritional concerns for athletic

B. Growth and development Issues in Promoting Good Health1. Impact of Nutrition on Growth and development

children6. Apply knowledge of the nutrient needs to the meal environment