1.      TITLE OF COURSE:                 Dietary Nutrition

         PREFIX/NUMBER:                    HPR 108                    CREDIT HOURS:  1    

2.      PREREQUISITE:                        REA 090

3.      RESOURCES NEEDED:

         TEXT:

         SUPPLIES:

4.         COURSE DESCRIPTION: Studies the basic principles in clinical practice involved in the assistance of health care.  The course will cover factors which influence the nutritional status of individuals, methods of nutritional assessment and support, and diet modification for specific disease states..

5.         COURSE OBJECTIVES:

            By the end of the course, students will

      I.                Describe the role of nutrition in health, wellness, and disease prevention.

      II.               Explain the role of nursing regarding client and nutritional needs.

            III.             Demonstrate knowledge of: Nutrients and their functions, recommended dietary allowances (RDA`s), and food Labels

      IV.             Identify the main organs of the digestive tract.

      V.              Differentiate mechanical and chemical digestions.

            VI.             Explain the process of digestion, absorption and metabolism of: Carbohydrates, Proteins, and Fats

      VII.            Demonstrate prevention and treatment strategies for common GI disorders.

      VIII.           List fat soluble and water soluble vitamins.

      IX.             Identify the function and food sources of vitamins.

      X.              Explain the difference between major and trace minerals.

      XI.             Identify the function and food source of minerals.

      XII.            Recognize potential vitamin and mineral toxicity/deficiency.

            XIII.           Identify the functions of water in the body and factors affecting water requirement.

            XIV.          Explain the factors which affect energy balance.

            XV.            Calculate estimated energy needs.

            XVI.          Plan a personal exercise program.

            XVII.         Discuss approaches for maintaining an acceptable body composition.

      XVIII.        List the nutritional aspects for cancer prevention.

      XIX.          Describe the type of diet used for cancer patients.

            XX.            Discuss ways to alleviate some of the common side effects which may inhibit adequate nutritional intake.

            XXI.          Evaluate a diet and plan a high protein high kcal diet.

            XXII.         Explain the difference between AIDS and HIV+.

            XXIII.        Describe the importance of maintaining adequate nutritional status in HIV and AIDS patients.

      XXIV.        List the important factors in food safety for AIDS and HIV patients.

            XXV.         Describe the changes that can occur with the swallowing process after a stroke.

      XXVI.        Explain the different types of modified diets used with stroke patients.

      XXVII.      Explain the physiological aspects of diabetes

      XXVIII.     List the three ways diabetes is managed

      XXIX.        Plan a menu using the diabetic exchange lists.

      XXX.         Plan a menu using `carbohydrate counting`.

      XXI.          List the different types of kidney diseases

6.         EVALUATION PROCEDURES:

            The final grade for this course is determined by a combination of exams, quizzes, projects, and homework.  The point value of each assignment will be given to the students by the instructor is a separate handout.

                        Grading Scale
            Raw Score Range         Letter Grade

                        90 to 100                     A

                        80 to 89                       B

                        70 to 79                       C

                        60 to 69                       D

                        0 to 59                         F

7.         COURSE OUTLINE  

I.          Nutrition in Health Care Setting

II.         Food and Medication Interactions

III.       Hospital Diets

IV.       Gastrointestinal Disease

V.        Diabetes, Renal Disease

VI.       Nutrition and Heart Disease

VII.      Obesity, Weight Control, Eating Disorders

VIII.     Nutrition Treatment in Cancer and AIDS

IX.       COPD and Neurological Disorders

8.         METHODS OF INSTRUCTION:

            To be successful in this course, students are expected to participate in discussions, readings, in-class writing, and peer review activities. The instructor may assign point values to such activities.

9.         ACADEMIC INTEGRITY:

            The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.

10.       ADA NOTICE:

            Any student eligible for and needing academic adjustments or accommodations because of a disability should inform the instructor during the first week of class and provide the instructor with a copy of the letter of accommodation at the beginning of the semester.