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Nutrition in Health and Illness

This course introduces students to normal nutrition, diet therapy, and infant and child nutrition. It covers topics like the roles of proteins, fats, carbohydrates, minerals, vitamins, and water in the body. Students will learn about calculating food requirements, therapeutic diets for various diseases, and nutrition for pregnant and lactating mothers. The course objectives are to provide knowledge of nutrients and their importance for health, apply this knowledge to health promotion and sick care, develop skills in preparing common diets, and learn to detect and manage nutritional deficiencies.

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Gizachew Asimare
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412 views2 pages

Nutrition in Health and Illness

This course introduces students to normal nutrition, diet therapy, and infant and child nutrition. It covers topics like the roles of proteins, fats, carbohydrates, minerals, vitamins, and water in the body. Students will learn about calculating food requirements, therapeutic diets for various diseases, and nutrition for pregnant and lactating mothers. The course objectives are to provide knowledge of nutrients and their importance for health, apply this knowledge to health promotion and sick care, develop skills in preparing common diets, and learn to detect and manage nutritional deficiencies.

Uploaded by

Gizachew Asimare
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

1.

Nutrition in Health and Illness


Credit 2
COURSES DESCRIPTION
This course is considered as a pre-requisite supporting course for medical surgical nursing, pediatrics
nursing, obstetrics and gynecology nursing. This course is designed to introduce students to normal
nutrition; diet therapy; infants and child nutrition. It is strengthens the medical surgical; pediatric
pregnant and lactating mothers. Normal nutrition deals with introduction; basal metabolism; proteins;
fats; carbohydrates; minerals; vitamins; water and balance diet. Sources, absorption, utilization,
functions; deficiency and daily requirements of each nutrient will be discussed. Diet therapy will include
routine hospital diets; therapeutic diet on cardiovascular, gastrointestinal diseases and renal disorders.
Metabolic disorders, pre-and postoperative diets; diet for pregnant and lactating mothers. Infant and
child nutrition deals
Course Objectives: At the end of the course, the student will:
1. Acquire knowledge of various nutrients and their Importance in maintenance of health.
2. Apply this knowledge in the promotion of health and in the care of the sick.
3. Be skilled in the preparation of diets in common use in health and diseases
4. Gain knowledge and develop skill in early detection of Nutritional deficiencies their prevention
and management.
Course Content:
Unit I: Introduction:
 Relation of nutrition to health
Unit II: Constituents of Food and their Functions:
 Protein, fat, carbohydrate, minerals, vitamins water:
 sources, functions, and daily requirements
 Metabolism
 Influence on growth and development
 Effects of deficiency and early detection of deviation from the normal
Unit III: Food Requirements
 Methods of calculating normal food requirements,
 influence of age, sex and occupation
 Nutritive value of common foods
Unit IV: Preservation and storage:
 Cooking, household methods of preserving and storing
 Contamination and its effect on health
 Commercially prepared foods and adulteration
 Precautions in selection
Unit V: Normal Diet
 Factors influencing selection of food and planning of
 Meals –income and number, age and occupation of family Members, cultural habits and
religious practices
 Budgeting for food
 Meal planning -sample menu
Unit VI: Nutrition and awareness
 Teaching good Nutrition
 Responsibilities, opportunities, applied nutrition programmes
 Values, increasing and decreasing of constituents by cooking
Unit VII: Diet as a Therapeutic Agent
 Diet in the treatment of disease
 Methods of modifying diet in relation to caloric
Unit VIII: Diet and the Patient
 Environmental, psychological and cultural factors; in accepting diet
 Serving Feeding of food
 Opportunities for teaching
 feeding of food
 Opportunities for feeding
Unit IX – Hospital Diets
 Fluid diets -beverages, milk product preparation, Egg preparation, soups
 Light Diets
 Special Diets -to be studied with related
 Diseases and disorders and with nursing subjects
Teaching Methods
 Lecture
 Discussion
Assessment
 Group preservation 10%
 Home take Assuagement 10%
 Mid-take Assignment 40%
 Final exam 40%
Reference:
 Susan G. Dudek Nutrition Handbook for Nursing Practice
 H.J. Heinz Nutritional Data
 Eleano N. Whitney Understanding Nutrition
 Margaret S. Chaney Nutrition
 David Heber Skin, Hair, Nails and Nutrition
 David Heber Prescription Drugs & Nurtrition
 David Heber Stress and Nutrition
 David Heber Cancer and Nutrition
 David Heber Children, Adolescents & Nutrition

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