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Course Description

Credit Units: 3
Mr. Bennibor, S. A., shioben2010@gmail.com. Department of Allied Health & Biological Sciences, College of Health Sciences 

Course description:

  1. The course is designed to help the student nurse relate the importance of nutrition to the various stages of development, health recovery, and maintenance. It also recognizes the role of the dietician in identifying diets recommended in the treatment of some diseases.Learning Outcomes/Objectives

    At the end of the course, the student will be able to;

    1. discuss food classes and their functions  
    2. explain terminologies associated with nutrition
    3. discuss metabolism in relation to age, sex, activity and special conditions
    4. examine the criteria for food selection, preservation,  preparation and budgeting,
    5. relate nutrition to disease control and treatment

    Course Content

    • Historical perspectives, Nutrition as a science
    • Food classes (organic and inorganic) and their functions
    • Metabolism, anabolism, catabolism and Basal Metabolic Rate
    • Metabolism in relation to age, sex, activity and special conditions
    • Nutrition in pregnancy and lactation
    • Relationship of digestion and absorption of food
    • Nutrient quality of local foods and diets
    • Factors affecting choice of food e.g. culture, religion, socioeconomic status, food availability, health status, etc.
    •  Nutrition management – food selection, preservation, preparation, budgeting etc
    • Nutrition education 
    • Use of diets in the control and treatment of diseases
    • Nutritional requirement in special conditions
    • Preparation of diet for sick individuals
    • Use of nutritional supplements etc
    • Recommended daily nutrient (RDA)/micronutrients requirements

    Methods of Instruction:

    • Lectures
    • Tutorials
    • Discussion groups
    • Guest lectures
    • Projects (e.g. case studies, poster presentation, seminar presentation)
    • Reading of articles from relevant scientific journals

    Methods of Course Assessment:

    Evaluation will be carried out in accordance with the university policy. The lecturer will present a written course outline with specific evaluation criteria at the beginning of the semester. Evaluation will be based on the following:

    Criteria Marks

    Individual Works/Tasks 10

    Class Tests 10

    Class Assignments 10

    Final Examination 70

    TOTAL 100

    Pre-requisite courses:

    Human Physiology, Biochemistry, General Chemistry

    Co-requisite course(s):

    None

    Recommended Reference Materials:

    Textbooks

    1. Ellie Whitney, Sharon Rady Rolfes (2011); Understanding Nutrition, Twelfth Edition, Wadsworth, Cengage Learning
    2. Mary E. Barasi (2003); Human Nutrition: A health Perspective, Hodder Arnold, London.
    3. Michael J. Gibney, et al. (2009), Introduction to human nutrition, 2nd ed., the Nutrition Society, John Wiley & Sons Ltd, West Sussex, United Kingdom.
    4. Joan Webster-Gandy, Madden, A., Holdsworth, M (2006), Oxford Handbook of Nutrition and Dietetics, Oxford University Press,
    5. WHO (2013), Essential Nutrition Actions: improving maternal, newborn, infant and young child health and nutrition
    6. WHO (2019), Essential Nutrition Actions: Mainstreaming Nutrition through the Life-Course

    Journals

    1. Journal of the Indian Medical Association

    Web

    1. www.en.wikipedia.org

Please click on the course content tab to have access to all required materials for this course.

Legacy University COVID-19 Response

We wish you and your loved ones health and peace during these uncharted times. Our University remains open with the implementation of online classes for the 2020 academic year via our Legacy University Open eSchool (https://legacyuniversitygm.org/elearning)

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