NUTR 308-Therapeutic Nutrition II C O U R S E I N F O R M A T I O N Course Title: Therapeutic Nutrition II. Code : NUTR 308. Hours: Lec 3 Hr. Lab 2Hrs. Cln 0 Hr. Cr.Hr. 4. Prerequisite: NUTR 206. Level/Semester: 3 rd level Spring. Department offering the course: Nutrition & Dietetics Faculty of Health Sciences. C O U R S E D E S C R I P T I O N : The course focuses medical nutrition therapy of chronic diseases such as diabetes mellitus, cardiovascular diseases, renal diseases and obesity is becoming essential in management of these diseases. The pathogenesis of these diseases will be discussed, the clinical symptoms and the role of nutrients in the development of these diseases and therein the nutritional care. The students will be trained on dietary formulation for patients suffering from cardiovascular disease, diabetes mellitus, kidney diseases, and obesity. C O U R S E A I M : The course aims at giving the student the knowledge and skills in constructing diets for management of diabetes mellitus, cardiovascular, renal disorders, and obesity. The course will cover the relationship between the diet and occurrence of these disorders and the nutrition care process and different diets given for these disorders. I N T E N D E D L E A R N I N G O U T C O M E S O F T H E C O U R S E ( I L O S ) After completing this course, the students are expected be able to: Knowledge and Understanding K.1- Recall the steps and components of the nutrition care process. K.2- Review the anatomy and physiology of related body systems. K.3- Describe the pathophysiology, signs and symptoms, complications and management of specified diseases. K.4- Recognize the metabolic and physiological alterations in specified diseases as basis for diet modification for therapeutic purposes. K.5- Review the principals involved in meal planning for optimum nutrition of individuals in the disease state. K.6- Summarize the medical nutrition therapy indicated for specified disease K.7- Indicate the dietary modifications needed for specified diseases. Intellectual Skills I.1-Interpret the effects of various illnesses on nutrition status
I.2-Select the needed parameters to formulate a proper nutrition diagnosis and to set the effective dietary management plan based on the disease condition I.3-Design the therapeutic diets for specified diseases based on understanding the pathophysiology changes underlying these diseases. I.4-Justify the rationale behind describing these specific diets I.5-Calculate the energy, macronutrients and micronutrients requirements of prescribed therapeutic diets needed for specified diseases. Professional and Practical Skills P.1- Apply the principles of nutritional care process in specified diseases. P.2- Conduct a nutrition assessment and interpret dietary intake, anthropometric measures, laboratory values, historical information. P.3- Select an appropriate nutrition diagnosis. P.4- Plan an effective nutrition intervention for specified diseases based on gained knowledge P.5- Use appropriate methods of documentation P.6- Construct the therapeutic diets indicated for specified diseases. General and Transferable Skills G.1- Ability to gather information from a variety of sources [library, electronic, and online resources]. G.2- Practice written and verbal communication skills. G.3- Effectively use the Microsoft office package, professional nutritional databases, electronic library and IT resources in studying and preparing course activities. G.4- Participate effectively in group discussions or debates. C O U R S E O U T L I N E : Week Number 1: Week Number 2: Week Number 3: Week Number 4: Week Number 5: Week Number 6: Week Number 7: Explaining course aims, ILOs, and assessment methods. The nutrition care process Medical nutrition therapy for Diabetes Mellitus [Definition, Prevalence, Public health significance, Classification, Pathophysiology, Etiology, Symptoms of Diabetes Mellitus]. Diagnosis of Diabetes Mellitus, Prediabetes; Acute Complications, Chronic Complications, Prevention of Type 2 Diabetes Mellitus 4 th week assessment. Nutritional Management of Adults with Diabetes Mellitus Designing a Meal Plan, Self-management skills & knowledge, Evaluating DM Treatment Special considerations, Nutrition management of the child with DM 7 th week assessment.
Medical nutrition therapy for cardiovascular diseases: Atherosclerosis. Week Number 8: Week Number 9: Coronary heart diseases, Hypertriglyceridemia. Therapeutic Lifestyle Changes for Lowering CHD Risk. Week Number 10: Nutritional care in Hypertension, Congestive heart failure, & Stroke Week Number 11: Medical nutrition therapy for renal diseases: Urinary System, Kidney Functions, The Nephrotic Syndrome, Acute Renal Failure: causes, consequences, and medical nutrition therapy. Week Number 12: 12 th week assessment. Chronic Kidney Disease: causes, consequences, and medical nutrition therapy. Week Number 13: Kidney Transplants, Kidney Stones. Week Number 14: Medical nutrition therapy for obesity: Genetics, Causes, Diagnosis, & Consequences of obesity. Week Number 15: Management of obesity, Weight-Loss Strategies, Dangerous Interventions, Aggressive Treatments of Obesity. Week Number 16: Final & Practical exam. T E A T C H I N G A N D L E A R N I N G M E T H O D S : - Interactive lectures. - Class discussions. - Case studies. - Observation in nutrition clinic S T U D E N T A S S E S S M E N T M E T H O D S, S C H E D U L E A N D G R A D I N G : Assessment week Week 1 to 7 Type of Assessment Quiz Lab Activities Practical exam Written exam To Assess and intellectual skills Intellectual Skills, professional and practical, and general and transferable skills Professional and practical skills and intellectual Skills and intellectual skills Week No. Weighting of Assessment 4 5% 3-6 5 % 7 5 % 7 15 % Total 30%
Week 8 to 12 Week 13 to 15 Week 16 Lab Activities Written exam Assignments Final Practical exam Final Written exam Intellectual Skills, professional and practical, and general and transferable skills and intellectual skills 8-12 10 % 12 10 % Total 20% Intellectual Skills, professional and practical skills, and general and transferable skills 13-15 10 % Total 10% Professional practical skills and intellectual Skills professional and intellectual skills 16 10 % 16 30 % Total 40% Total Grade 100 % L I S T O F R E F E R E N C E S : Course notes Hand out. Therapeutic Nutrition (2) Lab manual Essential Books (Text Books) Rolfes SR, Pinna K, Whitney E. Understanding normal and clinical nutrition.10 th edition. Australia, United States: Wadsworth, Cengage Learning: 2015. Mahan K, EscottStump S. Krauses food, nutrition, and diet therapy. 13 th edition. Philadelphia, WB Saunders, 2012. Recommended books EscottStump S.Nutrition and diagnosis related care. 8 th edition. Lippincott Williams & Wilkins; 2012. Shils NE, Shike M.Modern Nutrition in Health and Disease. 10 th edition. Philadelphia: Lippincott Williams & Wilkins; 2005. Periodicals, Web Sites etc Students are advised to visit web pages related and which are not limited to: Nutrition care manual : available from BAU iconnect list of online databases : http://iconnect.bau.edu.lb/tag.fca4d0921054198e.render.userlayoutrootnode.up?up_ro ot=root&up_sparam=activetab&activetab=u11l1s2&up_tparam=frm&frm=
Academy of Nutrition and Dietetics : www.eatright.org www.osufacts.okstate.edu (Oklahoma State university)