I. Y.
Department of Clinical Immunology, Allergology and General
Patient Care
“CONFIRMED”
Vice-rector
Prof. Ihor R. Mysula, M.D., Ph.D
24.06.2009
SylLabus
NUTRITION AND DIET THERAPY
Specialty 5.12010102 „Nursing”
NORMATIVE DATA
|
Course |
Semesters |
Amount of
hours |
Control A |
|||
|
Total |
|
Self – preparations |
||||
|
Lectures |
Practical training |
|||||
|
2 |
III |
202 |
40 |
104 |
58 |
Credit |
The program was
composed by Associated Prof. Svitlana
Yastremska, Ph.D, BSN
The program was discussed at Department meeting 10.06.2009, minute ¹ 12
The Head of department Prof. I. Ya. Hospodarsky
The program was confirmed accepted at
Minute ¹___7___ from __June 23, 2009__
The Head of commission As.
prof., Svitlana Yastremska, Ph.D,
BSN
Faculty: Svitlana Yastremska, BSN, Ph.D
Room No.:
Nursing 01
Office Telephone No.: +380 352 430927
Office Hours Posted or Additional by appointment
E-mail: [email protected]
I. COURSE
DESCRIPTION
2
hrs lecture, 1 hrs lab per week
US
Credit hours: 3
UA: Total hours 202
Contact hours: 144
Lecture
hours: 40
Practical
classes hours: 104
ECTS credits: 2
I. COURSE
DESCRIPTION:
Nutrition and Diet Therapy in Nursing Practice is a 2-credit didactic course
designed to instill in the student the knowledge and skills necessary to
determine nutritional needs, status, and habits of clients, throughout the
lifespan and the health-illness continuum.
Concepts include nutrients, food groups,
nutritional guidelines, sociocultural influences,
nutritional assessment, basic nutritional counseling, and common diet
modifications. Teaching methodologies will include: lecture, case studies with application of the
nursing process, video, and computer program components.
II.
COURSE OBJECTIVES:
Upon successful completion of this course,
the student will be able to:
1. Identify the role of nutrition in health, and the
interrelationship of health with nutrients, food groups, and the food pyramid.
2.
Apply
nutritional principles to health promotion and wellness, including fitness,
weight control;
body composition, caloric calculations, labeling, and food handling.
3.
Describe
the impact of age, culture, economics and education on nutritional choices
throughout the lifespan.
4.
Predict
the interrelationship between nutrition and illness, including stress, the
immune system, drug therapy, and illness.
5.
Identify
the characteristics of and needs associated with specialized supplemental
nutrition.
6.
Identify
nutritional implications in the management of client’s experiencing acute and
chronic illnesses.
7. Based on nutritional assessment findings, implement
appropriate teaching related to nutrition.
8.
Demonstrate an understanding of
nutritional assessment and its different components.
9.
Demonstrate an understanding of
certain chronic disease etiologies or injury states, and potential
dietary/nutritional interventions.
10. Demonstrate
an understanding of the role of nutrition in the prevention (vs. treatment) of
certain disease states.
11. Develop
a nutritional program for the intervention or prevention of a variety of
diseases/conditions common to chiropractic practice.
12. Evaluate
various sources of nutrition information, and determine which information is
valid and which is not.
III. REQUIRED TEXTBOOKS AND REFERENCES
1. Grodner, M.,
2. Robbins,
G., Powers, D., & Burgess, S. (2008). A wellness way of life (7th ed.). Boston: McGraw Hill.
3.
Lehninger
A. Principles of Biochemistry. –
4.
Krause’s Food, Nutrition, and Diet
Therapy by L. Kathleen Mahan
5. Nutrition Almanac by Lavon Dunne
6. Encyclopedia
of Natural Medicine by M. Murray & J. Pizzorno
IV. METHODS OF
INSTRUCTION
The
methods of instruction include: lecture, discussion, simulated situation,
homework assignments, computer searches, self assessment tests, audiovisuals,
handouts, reference materials, Intranet resources.
V. METHODS
OF EVALUATION
The methods of evaluation include twenty written tests, a log of
activities at the end of some chapters and a comprehensive final exam. The
tests and final exam will be primarily objective consisting of multiple choice
type questions. The final exam is comprehensive. Final exam will be given as
assigned in the course calendar. The teacher reserves the right to refuse to
offer make-up tests and final exam and the right to require essay make-up tests
and final exam. The student is responsible for arranging a time for the makeup
tests and final exam. The students will be tested on content from the
assignment. Students have two weeks from the day of the test to review it.
Students will be expected to complete the assigned activities at the end of
chapters and submit them in a folder with the log activities log form at the
dates on the course calendar. There are 10 log activity assignments. Each one
is worth 5 points. The grade for the log
activities will be calculated based on the highest grades for 20 of them
resulting in a total of 100 possible points. Students will be expected to turn
in the three Bib cards. Students also will be expected to complete and present
a group Nutrition Project.
Internet and Blackboard: Student must have access to a computer and must
be familiar with the use of the Internet for searches for communication .You
can find General information about the Student Calendar (Time table) on the
University Web Site or on the Notification Board.
VI. COURSE POLICIES:
The policies stated
in Ternopil Nursing Institute. The Student Handbook
will be adhered to in this course. In addition the following policies will be
applied in this course:
A. Attendance: Class attendance is required
because class discussion is a method of teaching. The signature of the student
on each roll will validate attendance. Rolls will be circulated at the
beginning of each class and at other times during class. Tardiness is
discouraged. Attendance at each of the tests is required.
B. Withdrawal
This course is required for all Nursing Majors Failure in this Subject
may result in bad grades for those students.
C. Grading Scale and Progression
A-92-100 Ñ-75-81
B+-89-91 D+-72-74
Â- 85-88 D-
65-71
C+-82-84 F- Below 65
Nursing majors must achieve a grade of Ñ or better in this course
D. Late Assignments
A student is responsible for keeping track of
his or her own attendance and absences. Instructors required to providing
courtesy notices indicating that a student is approaching or has reached
over-cut status.
Documented emergencies include hospitalization, accidents, or death in
the family. In case of that kind or document, you as a student may rework this
without payment. But Undocumented illness, not “feeling well,” weddings,
events, extended vacations or school holidays, non-school scheduled seminars,
etc., are not considered excusable reasons for missing class.
VII. COURSE REQUIREMENTS & GRADE CALCULATION
The final course grade will be computed as follows:
|
All Tests |
72% |
|
Lab Activities
Log |
8% |
|
Bib Cards
(3) |
5% |
|
Nutrition Project |
15% |
Grading Scale:
|
1-12 Points Grade (TSMU) |
% of points |
Amount of right answers (of 60) |
Amount of right answers (of 100) |
Letter Grade (US) |
1-5 Mark (UA) |
|
“ |
97-100 |
60-58 |
97-100 |
A+ |
5+ (Excellent) |
|
“ |
93-96 |
57-55 |
93-96 |
A |
5 (Excellent) |
|
“ |
89-92 |
54-52 |
89-92 |
A– |
5– (Excellent) |
|
“ |
85-88 |
51-49 |
85-88 |
B+ |
4+ (Good) |
|
“ |
81-84 |
48-46 |
81-84 |
B |
4 (Good) |
|
“ |
76-80 |
45-43 |
76-80 |
C+ |
4 – (Good) |
|
“ |
72-75 |
42-40 |
72-75 |
C |
3+ (Satisfactory) |
|
“ |
68-71 |
39-37 |
68-71 |
D+ |
3 (Satisfactory) |
|
“ |
64-67 |
36-34 |
64-67 |
D |
3 – (Satisfactory) |
|
“ |
60-63 |
33-31 |
60-63 |
F |
2 (Failed) |
|
“ |
59 & less |
30 & less |
59 & less |
F |
1 (Failed) |
VIII. Topical Outline
THE LECTURES
1.
An Overview of Nutrition. Planning a Healthy Diet
2.
Digestion, Absorption, and Transport
4.
Protein
5.
The Lipids
6.
Energy Metabolism
7.
Fat- and Water-Soluble Vitamins
9.
Nutrition and Physical Fitness
10. Life Cycle Nutrition: Pregnancy and Lactation
11. Nutrition Throughout the Lifecycle: Infancy,
Childhood, and Adolescence
12. Life Span Health Promotion: Adulthood
13. Nutrition and Metabolic Stress
14. Food Safety
15.
Nutrition for Disorders of
The GI Tract
16.
Nutrition for Disorders of
the Liver, Gallbladder, and Pancreas
17.
Nutrition for Diabetes
Mellitus
18.
Nutrition for Cardiovascular
Diseases
19.
Nutrition for Diseases of
the Kidneys
20.
Nutrition in Cancer, AIDS,
and Other Special Problems
THE PRACTICAL CLASSES
1.
An Overview of Nutrition. Planning a Healthy Diet
2.
Digestion, Absorption, and Transport
3.
The Carbohydrates: Sugars, Starches, and Fibers
4.
The Lipids: Triglycerides, Phospholipids, and Sterols
5.
Protein: Amino Acids
6.
Metabolism: Transformations and Interactions
7.
Energy Balance and Body Composition
8.
Weight Management: Overweight, Obesity, and
Underweight
9.
The Water-Soluble Vitamins: B Vitamins and Vitamin C
10. The Fat-Soluble
Vitamins: A, D, E, and K
11. Water and the Major
Minerals
12. The Trace Minerals
13. Complementary and Alternative Medicine, Dietary Supplements, and
Medications
14.
Life Cycle Nutrition: Pregnancy and Lactation, Infancy,
Childhood, and Adolescence, Adulthood Interactions:
15.
Nutrition for Disorders of
The GI Tract
16.
Nutrition for Disorders of
the Liver, Gallbladder, and Pancreas
17.
Nutrition for Diabetes
Mellitus
18.
Nutrition for
Cardiovascular Diseases
19.
Nutrition for Diseases of
the Kidneys
20.
Nutrition in Cancer, AIDS,
and Other Special Problems
IX
Course Content: Lectures
|
# |
Theme |
Contact hours |
Instructor |
Date |
|
1.
|
2 |
Dr. Svitlana Yastremska |
10.09 |
|
|
2.
|
2 |
Dr. Svitlana Yastremska |
15.09 |
|
|
3.
|
2 |
Dr. Svitlana Yastremska |
18.09 |
|
|
4.
|
2 |
Dr. Svitlana Yastremska |
23.09 |
|
|
5.
|
2 |
Dr. Svitlana Yastremska |
28.09 |
|
|
6.
|
Energy Metabolism |
2 |
Dr. Svitlana Yastremska |
01.10 |
|
7.
|
2 |
Dr. Svitlana Yastremska |
06.10 |
|
|
8.
|
2 |
Dr. Svitlana Yastremska |
09.10 |
|
|
9.
|
2 |
Dr. Svitlana Yastremska |
14.10 |
|
|
10. |
2 |
Dr. Svitlana Yastremska |
19.10 |
|
|
11. |
Nutrition Throughout the Lifecycle: Infancy,
Childhood, and Adolescence |
2 |
Dr. Svitlana Yastremska |
24.11 |
|
12. |
Life Span Health Promotion: Adulthood |
2 |
Dr. Svitlana Yastremska |
24.11 (1530 – 2130) |
|
13. |
Nutrition and Metabolic Stress |
2 |
Dr. Svitlana Yastremska |
02.12 |
|
14 |
2 |
Dr. Svitlana Yastremska |
02.12 (1530 – 2130) |
|
|
15 |
Nutrition for Disorders of The GI Tract |
2 |
Dr. Svitlana Yastremska |
07.12 |
|
16 |
Nutrition for Disorders of the Liver, Gallbladder, and Pancreas |
2 |
Dr. Svitlana Yastremska |
07.12 (1530 – 2130) |
|
17 |
Nutrition for Diabetes Mellitus |
2 |
Dr. Svitlana Yastremska |
10.12 |
|
18 |
Nutrition for Cardiovascular Diseases |
2 |
Dr. Svitlana Yastremska |
15.12 |
|
19 |
Nutrition for Diseases of the Kidneys |
2 |
Dr.
Svitlana Yastremska |
17.12 |
|
20 |
Nutrition in Cancer, AIDS, and Other Special Problems |
2 |
Dr. Svitlana Yastremska |
26.12 |
|
|
Together |
40 |
|
|
X Course Content: PRACTICAL
CLASSES
|
# |
Theme |
Contact hours |
Instructor |
Date |
|
|
III semester 2009 |
|||||
|
1 |
5 |
Dr. Svitlana Yastremska |
10.09 |
||
|
2 |
5 |
Dr. Svitlana Yastremska |
15.09 |
||
|
3 |
The Carbohydrates: Sugars, Starches, and Fibers |
5 |
Dr. Svitlana Yastremska |
18.09 |
|
|
4 |
The Lipids: Triglycerides, Phospholipids, and Sterols |
5 |
Dr. Svitlana Yastremska |
23.09 |
|
|
5 |
Protein: Amino Acids |
5 |
Dr. Svitlana Yastremska |
28.09 |
|
|
6 |
Metabolism: Transformations and Interactions |
5 |
Dr. Svitlana Yastremska |
01.10 |
|
|
7 |
Energy Balance and Body Composition |
5 |
Dr. Svitlana Yastremska |
06.10 |
|
|
8 |
Weight Management: Overweight, Obesity, and Underweight |
5 |
Dr. Svitlana Yastremska |
09.10 |
|
|
9 |
The Water-Soluble Vitamins: B Vitamins and Vitamin C |
5 |
Dr. Svitlana Yastremska |
14.10 |
|
|
10 |
The Fat-Soluble Vitamins: A, D, E, and K |
5 |
Dr. Svitlana Yastremska |
19.10 |
|
|
11 |
Water and the Major Minerals |
5 |
Dr. Svitlana Yastremska |
24.11 |
|
|
12 |
The Trace Minerals |
5 |
Dr. Svitlana Yastremska |
24.11 (1530 – 2130) |
|
|
13 |
Interactions: Complementary and Alternative
Medicine, Dietary Supplements, and Medications |
5 |
Dr. Svitlana Yastremska |
02.12 |
|
|
14 |
Life Cycle Nutrition: Pregnancy and Lactation, Infancy,
Childhood, and Adolescence, Adulthood |
5 |
Dr. Svitlana Yastremska |
02.12 (1530 – 2130) |
|
|
15 |
Nutrition for Disorders of The GI Tract |
5 |
Dr. Svitlana Yastremska |
07.12 |
|
|
16 |
Nutrition for Disorders of the Liver, Gallbladder, and Pancreas |
5 |
Dr. Svitlana Yastremska |
07.12 (1530 – 2130) |
|
|
17 |
Nutrition for Diabetes Mellitus |
6 |
Dr. Svitlana Yastremska |
10.12 |
|
|
18 |
Nutrition for Cardiovascular Diseases |
6 |
Dr. Svitlana Yastremska |
15.12 |
|
|
19 |
Nutrition for Diseases of the Kidneys |
6 |
Dr. Svitlana Yastremska |
17.12 |
|
|
20 |
Nutrition in Cancer, AIDS, and Other Special Problems |
6 |
Dr. Svitlana Yastremska |
26.12 |
|
|
|
FINAL TEST |
|
Dr. Svitlana Yastremska |
30.12 |
|
|
|
Together |
104 |
|
|
|
|
|
|
|
|
|
|
STUDENT INDEPENDENT WORK
|
N |
Theme |
Hours |
|
1. |
Discretionary kcalorie allowance |
4 |
|
2. |
Common digestive problems |
4 |
|
1. |
The constancy of blood glucose |
4 |
|
2. |
Health risks associated with
body weight and body fat |
4 |
|
3. |
Biochemical factors of risk
of atherosclerosis development |
4 |
|
4. |
Hormonal
adjusting and pathologies of carbohydrate metabolism.
Metabolic disorders. Diabetes Mellitus. |
4 |
|
5. |
Specific
pathways of amino acids transformation |
4 |
|
6. |
Alcohol
and nutrition |
4 |
|
7. |
Vitamin D recommendations
and sources |
4 |
|
8. |
The importance of mineral
substances for the homeostasis supporting |
4 |
|
9. |
Nutrition
and respiratory stress |
4 |
|
10. |
Risk factors for gallstones |
4 |
|
11. |
Lifestyle
changes for hypertriglyceridemia |
4 |
|
12. |
Medical nutrition therapy
for cancer |
3 |
|
13. |
Medications to combat
anorexia and wasting |
3 |
|
TOTAL |
58 |
|
Prepared by Svitlana Yastremska, Ph.D, BSN
Approved by Department of General Patient Care. Minute #___12___ from __June. 10, 2009__
Director
of Institute of Nursing Associated Prof.
Svitlana Yastremska, Ph.D, BSN