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|Discipline and Nbr:
NUTR DIET THERAPY||
Nutrition & Diet Therapy
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||3.00||17.5 max.||Lecture Scheduled||52.50
|Minimum||3.00||Lab Scheduled||0||6 min.||Lab Scheduled||0
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||3.00|| ||Contact Total||52.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 105.00||Total Student Learning Hours: 157.50||
Introduction to nutrition and its role in health, disease risk reduction and treatment of disease. Modification of the diet, nutrient intake and mode of nutrient delivery for stress conditions such as diabetes, intestinal tract disorders and diseases of the liver and kidneys. Intended for students in nursing and other health care fields.
Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Nutrition for health and appropriate diet therapy for stress conditions of disease. Intended for students in nursing and other health care fields.
Recommended:Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Outcomes and Objectives:
Upon completion of the course, students will be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
Upon completion of this course, students will be able to:
1. Identify ways in which food intake is related to good health.
2. Recognize and explain factors influencing proper selection and
preparation of food for nutrients and health.
3. Choose foods and life style habits that support health and
reduction of risk for diseases.
4. Recognize valid sources of nutrition information and evaluate new
developments in the field of nutrition.
5. Describe the normal digestive process, risk factors for digestive
problems and appropriate diet therapy.
6. Assess a person's energy balance and explain one or more appropriate
tools for weight management.
7. Evaluate a personal food intake and identify areas of over and/or
under nutrition and potential problems related to these deficiencies.
8. Describe diets appropriate for different stages of the life cycle.
9. Assess the nutritional needs of a hospitalized patient and recognize
the rationale behind various modified diets ordered for given
diseases or surgical conditions.
10. Recognize the relationship of drug and nutrient interaction to
a patient's nutritional status.
11. Make judgments and draw logical conclusions related to a person's
dietary intake and nutritional needs.
Topics and Scope
1. Introduction to human nutrition
a. nutrients and dietary guidelines
b. nutrition in health care
c. cultural and other influences on food choices
2. The classification of nutrients and food sources
a. carbohydrates, lipids, proteins, vitamins, minerals
b. water and electrolytes
3. Digestion, absorption, and metabolism
a. the human body as a dynamic whole (homeostasis)
b. diet therapy for diseases related to the GI tract
c. energy metabolism; under and over weight
4. Community nutrition and nutrition in the life cycle
a. pregnancy, lactation, infants, children, teens, adults, elderly
b. eating disorders
c. diseases associated with the elderly
5. Diet therapy for individuals with
a. nutritional assessment
b. diet therapy including diabetes, cardiovascular disease, liver
disease and renal disease
c. texturally modified diets
d. enteral and parenteral nutrition
e. drug/diet interactions
Note: One-half of course should be basic nutrition and one-half
1. Evaluate nutrition needs of patients described in case studies and
write nutrition care plans applying Diet Therapy to these patients.
2. Nutrient self-studies using computer-generated Diet Analysis and
3. Weekly assigned reading in text and related publications.
4. Two mid-term exams and one comprehensive final.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
10 - 30%
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
10 - 20%
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
0 - 0%
|Exams: All forms of formal testing, other than skill performance exams.||Exams
30 - 50%
|Multiple choice, True/false, Matching items, Completion, Short answer||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
15 - 30%
|Computer generated Diet Analysis and evaluation.||
NUTRITION FOR HEALTH & HEALTH CARE, E.N. Whitney, L.K.
DeBruyne, K Pinna, & S. Rolfes; Cengage Learning, 3rd edition, 2007.
A good medical dictionary (e.g. Tabers).