Académique Documents
Professionnel Documents
Culture Documents
References:
1. Sciff, Nutrition for Healthy Living QP 141.S343 (2009)
2. Kozier and Erb’s; Fundamentals of Nursing, 8th Edition (2003)
3. Wardlaw and Smith; Contemporary Nutrition 6th Edition QP141.W373
4. Wardlaw and Smith; Contemporary Nutrition issues and Insights 5th Edition QP.141.W373
5. Peckenpaugh; Nutrition Essentials and Diet Therapy, 10th Edition (2007)
6. Panlasigui and Bagayen; Fundamentals of Nutrition a Laboratory Manual (2007)
Website: www.choosewellness.ph
Course Outline
B. Introduction to Nutrition
A. Definition of terms
B. Nutrition concepts
C. Classifications of nutrients
1. Nutrient
Week 2 3 hours Recommendations
Nov. 9-11 a. Dietary Reference
intakes
RDA
AI
UL
EAR
b. Acceptable
Week 3 3 hours Macronutrient
Nov. 16-18 Distribution
Ranges (AMDR)
c. Nutrition Surveys
d. WHO
e. Food and
Agriculture
Organization (FAO)
2. Dietary Guidelines and
Food Guides
a. USDA Food Guide
b. My pyramid
c. Food Exchange List
d. Food Labels
Nutrient
Guidelines for
Filipino
E. The Energy
Macronutrients
CARBOHYDRATES
nutrition,
Week 4 3 hours absorption, and
Nov.23-25 metabolism
Sources of
Carbohydrates
Fiber
Classification of
fiber
Role of fiber in
Week 5 3 hours health promotion
Nov. 30- Sources of fiber
dec.2 (nov. Sugar
30 holiday) Recommended
daily sugar intake
Sugar substitute
PRELIMINARY
EXAMINATION
PROTIEN
a. Definition
b. Chemical nature
c. Amino acids
1. Essential Amino Acids
WEEK 6 1.5hours a. Functions
Dec. 4-8 b. Sources
2. Non-essential Amino Acids
c. Classifications of
protein
Dec 9 1.5 hours d. Complete
e. Incomplete
f. Functions of protein
g. Protein Digestion,
Absorption, and
metabolism
h. Sources of Protien
i. Protein in Health
Promotion
j. Nutrient concerns for
vegetarians
FAT
1. Definition
2. Fatty acids
Saturated
Unsaturated
3. Classification
Triglycerides
Week 7 3 hours Phospholipids
Dec. 14-16 Sterols
4. Functions of fat
5. Cholesterol
6. Fat digestion, absorption, and
metabolism
7. Sources of fat
8. Protein in health promotion
9. Guidelines in reducing dietary fat
F. THE MICRONUTRIENTS
Vitamins
a. Definition
b. Classification of vitamins
Week 8 3 hours 1. Fat soluble
Jan 4-6 Vitamin A
Vitamin D
Vitamin E
Vitamin K
2. Water soluble
Vitamin B1 (thymine)
Vitamin B2 (riboflavin)
Vitamin b3 (Niacin)
Vitamin B6 (Pyridoxine)
Manganese
Molybdenum
Selenium
Zinc
Fluids
1. Functions of Fluids
2. Fluids gains and losses
3. Fluids in health promotion
Water requirement
Promotion of fluid
imbalances
Week 9 3 hours G. Dietary Computations
Jan 11-13 1. Body mass Index and
classification
2. Desirable body weight
(DBW) determination
3. Total Energy
Requirement (TER) and
distribution of TER
4. Application to Food
Exchange List (FEL) &
sample menu
d. Nutrition during
childhood
Toddler
Pre-school
School-age
Adolescent
Adult
Older adult
Week 12 3 hours I. DIET THERAPY
Feb 1-3 a. Definition
b. Basic concepts and
principles of diet
therapy
c. General diet
Regular diet
High fiber diet
Vegetarian
Week 13 3 hours
diet
Feb 8-10
Therapeutic
diet
PREFINAL EXAMINATION
d. Diets modified in
consistency
Clear liquid
Full liquid
Cold
liquid/T&A
diet
1.5 hours Soft bland
Feb 10-13 Mechanical
soft
Week 14 3 hours Bland
Feb 15-17 Residue
restricted
Low fiber
e. Diets modified in
composition
Low calorie
High calorie
High protein
Low protein
Low fat
Low
cholesterol
Low
carbohydrates
Low salt/
sodium
restricted
Low purine/
purine
restricted
Tube feeding
1. Enteral feeding
Types
Indications and contradictions for
use
Complications and problems
2. Types of enteral formula
Week 15 3 hours
Intact
Feb 22-24
Hydrolyzed
Modular
3. Feeding administration
Continuous drip
Bolus drip
Combination
4. Parenteral feeding
Indications and contraindications
for use
Complications and problems
f. Dietary management
of some common
medical conditions
including
computations and
preparations and their
Week 16 3 hours
rationale
Feb 29-
Diabetic mellitus
Mar. 2
Hypertensive diet
Gastrointestinal tract
Liver, gallbladder,
pancreas
Cardiovascular
diseases
Diseases of the
kidneys
Cancers
GRADING SYSTEM:
The mode of computing the final grade is based on the raw scores from the student’s
performance considering the following factors or component as described for the indicated type of
concept:
Noted by:
Approved by: