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Applied Nutrition Course Grid KGH

Its a applied nutrition curriculum for bs nursing generic

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89 views3 pages

Applied Nutrition Course Grid KGH

Its a applied nutrition curriculum for bs nursing generic

Uploaded by

zainsardar045
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Title: Applied Nutrition

Credits Hours: 1.00


Placement: Generic BSN, Year I, Semester II.
Pre-requisite: None

Course Description:
This course is intended to furnish the learners in application of knowledge of nutrition in the
prevention & treatment of diet related diseases, both in the community & hospital settings. It
further enhances the learners understanding in managing nutritional needs of patients with
chronic and long term diseases.

Course Objectives:
By the compilation of this course, learners will be able to:
1. Describe the role of diet for prevention & management of diet related diseases.
2. Identify locally available & acceptable food sources to provide the nutritional needs
for health, growth of the family members of different ages.
3. Apply the knowledge of nutritional in management of nutritional needs of patients
with chronic and long term diseases.

Teaching/Learning Strategies:
Lecture, discussion, Exhibition / diet charts, group discussion, presentation, self-study, Case
studies & pair & group works.

Course Expectations:
1. Attendance and active participation in weekly classes.
2. Completion of assignments as per schedule.
3. Pre-reading of specific chapters prior to class.
4. Frequent feedback and suggestions to enhance the learning of self and peers.

Evaluation Criteria:
1. Internal Marks 30 %

1. Quiz 10%
2. Presentation/ Assignment 10%
3. Exhibition / Diet Charts 10%
2. External 70 %
A. Midterm Exam 30%
B. Final term Exam 40 %
1. Theory (20 %)
2. Viva (20 %)

SANAULLAH CHANDIO 1
Course Schedule
UNIT OBJECTIVE:

UNIT I: Maternal Nutrition:

1. Nutritional need in pregnancy and Lactation.


2. Pre – pregnancy diet.
3. Pregnancy and adolescents.
4. Nutritional risk factors of pregnancy.
5. Concerns during pregnancy/ weight gain/feeding twins/DM in pregnancy.
6. Prevalence of Iron deficiency anemia in Pakistani women.

UNIT II; Nutritional Consideration in infancy and preschool years:

1. Identify the best feeding options for infants in different circumstances in


Pakistan.
2. Identify the major nutritional risk factors and strategies to prevent or
manage them in the first year of life and during the pre- school years.
3. Weaning, Pre lacteal feeds, food introduce with quantity and type.
4. Counsel mothers regarding nutritional care of the children.

UNIT III: Weight management:

1. Explain the concept of appropriate body weight.


2. Discuss the relationship of excess body weight to the development of chronic
disease.
3. Explain the concept of energy balance.
4. Explain body mass index calculation.
5. Explain the role of diet in weight management.
6. Identify factors in the Pakistani diet that are particularly conducive to weight
gain.
7. Explain the role of exercise in weight management.
8. Explain the role of behavior modification techniques in weight management.
9. Council patient regarding weight management.

UNIT IV: Enteral and prenatal Nutrition:


1. Identify the characteristics, nutritional composition and
concentration of formula feedings.
2. Complications associated with enteral feeding.

SANAULLAH CHANDIO 2
UNIT V: Nutritional consideration in the prevention and management of cardio
vascular diseases.
1. Identify the risk for the development of hypertension.
2. Identify the risk factors for the development of coronary artery diseases.
3. Discuss the role of a nurse in dietary management of hypertension
and patient with hyperlipidemia.
4. Counsel patients on the dietary prevention of coronary artery
diseases.
5. State dietary modification for Low Choletrole- Low Saturated Fat,
Low Sodium Diet.

UNIT VI: Nutritional consideration in the prevention and management of liver,


gallbladder and pancreas.
1. Describe the role of diet in the management of gall stone.
2. Describe the role of diet management of liver diseases. Especially
hepatitis, cirrhosis. Encephalopathy.
3. Discuss current beliefs and practices related to diet in Liver disease in the
community.
4. Identify the role of the nurse in dietary management of Liver disease.

UNIT VII; Nutritional consideration in the prevention and management of renal


diseases.
1. Identify nutritional risk factors for nephrolithiasis and renal failure.
2. Discuss the role of a diet in etiology, prevention and management of
nephrolithiasis and renal failure and during dialysis.
3. Describe the nutritional management in nephritic syndrome.
4. Review Iron deficiency anemia and Iron sources (since it is common in renal
patients).

UNIT VIII: Nutritional consideration in the prevention and management of type II


Diabetes Mellitus:
1. Describe the prevalence of type II DM in Pakistan.
2. Describe dietary factors associated with the diseases.
3. Explain the role of weight gain in the Etiology of type II DM.
4. Identify the role of the nurse in prevention and management of type II DM.

Reference Books
1. Ruth A. Roth (2011).Nutrition and Diet Therapy (10th edition): Maxwell drive Clifton
park USA.
2. S.R. Mudambi, M.V. Rajagopal(). Fundamental of Food, Nutrition and Diet
Theraphy(fifth edition): New age international Publisher India.

SANAULLAH CHANDIO 3

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