SOUTH PLAINS COLLEGE - REESE VOCATIONAL NURSING PROGRAM COURSE SYLLABUS COURSE TITLE: PRE-REQUISTIES: VNSG 1116 1:1:0 NUTRITION Approval of Program Director SEMESTER/YEAR: Spring 2010 INSTRUCTOR: Sue Matthews, R.N., BS.ed. OFFICE: Room 503 OFFICE HOURS: Posted on office door. OFFICE PHONE: 885-3048, ext. 4683 COURSE DESCRIPTION: COURSE LEARNING OUTCOMES: This course is an introduction to nutrients, their role in proper growth and development, and maintenance of health. The course will also introduce modification of diet for disease conditions. The student will identify the basic nutrients; and discuss the role of nutrients in growth and development and health maintenance. GENERAL INFORMATION I. Textbook: Roth, Ruth A., Nutrition & Diet Therapy, 9 th Ed., Thompson Delmar Learning Company, 2007. ISBN: 10:1-4108-1826-0; ISBN: 13:978-1-4108-1826-9. II. III. Class Attendance Policy: There are no excused absences in the Vocational Nursing Program. Roll is taken for each class. A student who is not present when roll is checked is absent students are not allowed to disrupt the class for tardiness. A student may come into the classroom following a break. Examination Policy: 1. NO HATS OR CAPS ARE TO BE WORN DURING QUIZZES AND EXAMS. BOOKS, FOOD AND BACKPACKS ARE NOT TO BE IN THE ROOM DURING EXAMINATIONS. 2. Pop-quizzes over assigned material may be given on any class day. The quizzes may consist of multiple choice, matching, listing essay or fill-in-the-blank. Dates for all major exams will be given and will be multiple choice. 3. Grades are recorded on an excel program that calculates the average of grades. 4. Each student should know current course averages for all classes. 5. Students must earn a C or better in this class for progression. 6. Students have the opportunity to review all grades as they are recorded. Should the student have any questions about a specific grade or specific test question, the student must discuss this with the instructor within 48 hours of notification of grade assignment. Once the 48 hours have passed without the student questioning the grade or question, the assigned grade is final and may not be challenged at the end of the course. The final exam may not be reviewed. Please refer to your SVN handbook for additional comments about grades. MISSED EXAMS/MAKEUP WORK: Students are expected to take all examinations for each nursing course. In the event that missing an exam is unavoidable, the following policy allows a student to make-up the missed exam. 1. The student must contact the instructor within 48 hours of missing the exam to schedule the make-up exam. Should a student fail to contact the instructor within 48 hours of the scheduled exam, a grade of 0 will be recorded for the missed exam. 2. The make-up exam will be given at the convenience of the instructor and may be administered through the 1
SPC Learning Center at building 8 if the instructor desires. 3. The make-up exam will follow the original test; however, the make-up exam will be essay, fill-in-the-blank or some other type exam but will NOT be the standard multiple choice exam. Additionally, the length of the make-up exam will be much less than the original exam, making the value of each make-up question much greater. 4. A make-up final exam may only be done under documented extenuating circumstances and will follow the same format as all make-up exams. Should the student be unable to take the make-up final exam before the start of the next semester, then that student cannot continue or graduate from the program with the rest of the class. A grade of I will be given to the student who cannot take the final at the scheduled time. Students who receive an I for missing the final will have to wait to start the next appropriate semester as a readmission student. 5. NO exams will be given prior to the originally scheduled exam; students who know they need to miss an exam may schedule the make-up exam with the course instructor prior to the original exam, but they will still be required to take the exam after the rest of the class. Attention: All cell phones should be turned off during class. Should a cell phone go off during an exam, that student s test will end right there with a 0 recorded for this test grade. This 0 will remain as part of the student s average and cannot be changed as for a missed exam grade. GRADING POLICY: Grading breakdown is as follows: At Home Exams = 20% Includes chapters 1-2-3-4-5-6-7-8-9 Comprehensive exam over At Home exams = 20% Eating Journal = 10% In House (in class) exams = 50% Includes chapters 14-15-16-17-18-19-20-21 In the interest of consistency, all grades will be calculated as follows: Unit exams will not be rounded up or down; i.e., 79.4 = 79.4. All exams taken during this course will be averaged for your final letter grade. The average will be rounded to the nearest whole number; i.e., 79.4 = 79 for a letter grade of C for the course. If the average of all exams = 79.5, the average will be rounded to 80 for a letter grade of B for the course. The grading scale for this course is the same as for all other vocational nursing courses: A 90-100 B 80-89 C 75-79 D 70-74 F 69 and below IV. Assignment: 1. It is the responsibility of the student to be informed of class progress and assignments and come to class prepared for discussion, lecture, turn in assigned work or take an exam. 2. Reading assignment and a schedule of exams will be discussed by the instructor at the start of the course. 3. A student with no previous contact with the ideas and/or terms related to the topic cannot expect to understand what is being said in class. Therefore, reading the assigned material will assist the student to a better understanding of the topic. This will then enable the student to ask questions and enter into class discussion. 2
V. Methods of Instruction: Lecture, student presentation, videos, overheads. VI. Course Objectives: Upon successful completion of this course, the student will become more familiar with the principles of nutrition and diet therapy. The student will be present and punctual for all classes with no more than 2 absences. (F-7, F-8, F-9, F-10, F-11, F-12) VII. Course Outline: Chapter 1 Relationship of Nutrition and Health p. 3 (independent reading) After reading the chapter, the student will learn: 1. Name 6 classes of nutrients and main functions 2. recognize common characteristics of well-nourished people 3. recognize symptoms of malnutrition 4. describe how nutrition and health are related Chapter 2 Planning a Healthy Diet p.18 (independent reading) After reading the chapter, the student should be able to: 1. define a balanced diet 2. identify the food groups on the MyPyramid 3. List some food customs of various cultural groups 4. describe information commonly found on food labels 5. know key terms Chapter 3 Digestion, Absorption, and Metabolism p. 52 (independent reading) 1. describe the processes of digestion, absorption, and metabolism 2. name the organs in the digestive system 3. describe the function of these organs 4. name enzymes or digestive juices secreted by each organ / gland 5. calculate you own basal metabolic rate (BMR) 6. know key terms Chapter 4 Carbohydrates p. 52 (independent reading) The body is very complex and requires fuel to run much like a car requires. Carbohydrates provide the major source of energy for people. 1. identify the functions of carbohydrates 2. name the primary sources of carbohydrates 3. describe the classification of carbs 4. know key terms Chapter 5 Lipids or Fats p.83 (independent reading) 1. State the function of fats 2. Identify sources of dietary fats 3. Describe desease conditions with which excessive use of fats is associated. 4. Know key terms Chapter 6 Proteins p. 98 (independent reading) 3
Proteins are the basic material of every body cell. 1. State the function of proteins 2. Describe the effects of protein deficiency 3. Identify at least 6 food source of complete proteins and 6 food sources of incomplete proteins 4. Know key terms Chapter 7 Vitamins p. 111 (independent reading) Vitamins don t provide energy, but allow the body to use energy from the foods we eat. 1. State at least one function of the 13 vitamins discussed 2. Identify 2 food sources of each vitamin discussed 3. Identify some symptoms of, or diseases caused by,deficiencies of the vitamins discussed Chapter 8 Minerals p.135 (independent reading) Minerals are necessary for the body to build tissues, regulate body fluids, or help with other function. 1. List at least 2 food sources for each given mineral 2. List at least 1 function for each given mineral 3. Describe the recommended method of avoiding mineral deficiencies. Chapter 9 Water p.157 (independent reading) You can live only 10 to 14 max without water. 1. Describe the functions of water 2. Explain fluid balance 3. Name causes and consequences of water depletion 4. Describe acid-base balance of the human body 5. Know key terms **The Comprehensive Exam It will consist of questions from the At Home exams. It will be given in class after the exams have been turned in. **The Eating Journal The student will make note of foods eaten for 7 days then total their amounts. The sudent will then determine positives and negatives about their diet, how they could change their diet, and what surprised them when they completed the 7 day totals. Chapter 14 Diet During Young and Middle Adulthood p.249 1. Identify the nutritional needs of young and middle-aged adults 2. Explain sensible, long-range weight control for this age group 3. Discuss the importance of exercise in weight control 4. Discuss diet related diseases that can be prevented by good nutrition at this age: osteoporosis, heart disease, diabetes 5. Know key terms Chapter 15 Diet During Late Adulthood p. 258 The fastest growing age group in the U.S. are those 85+ years. 4
1. Explain the nutritional and calorie needs of people 65 years + 2. Explain the development of given chronic diseases 3. Identify physiological, economic, and psychosocial problems that can affect an older adult s nutrition. 4. Know key terms Chapter 16 Diet and Weight Control p. 273 Normal weight is that which is appropriate for the maintenance of good health for a particular individual at a particular time. 1. Discuss the causes and dangers of overweight 2. Discuss the causes and dangers of underweight 3. Identify foods suitable for high-calorie diets and low-calorie diets 4. Know the key terms Chapter 17 Diet and Diabetes Mellitus p. 292 Diabetes Mellitus is the name for a group of serious and chronic disorders affecting the metabolism of carbohydrates. 1. Describe diabetes mellitus and identify the types 2. Describe the symptoms of diabetes mellitus 3. Explain the relationship of insulin to diabetes mellitus 4. Discuss appropriate nutritional management of DM 5. Know key terms Chapter 18 Diet and Cardiovascular Disease p. 318 CVD affects the heart and blood vessels. It is the leading cause of death and permanent disability in the U.S. 1. Identify factors that contribute to heart disease 2. Explain why cholesterol and saturated fats are limited in some cardiovascular conditions 3. Identify foods to avoid or limit in a cholesterol diet 4. Explain why sodium is limited in some heart conditions 5. Identify foods that are limited or prohibited in sodium-controlled diets. 6. Know key terms Chapter 19 Diet and Renal Disease p.334 The kidneys are a very efficient processing system that we cannot live without. 1. Describe, in general terms, the work of the kidneys 2. Discuss common causes of renal disease 3. Explain why protein is restricted for renal patients 4. Explain why sodium and water are sometimes restricted for renal patients 5. Explain why potassium and phosphorus are sometimes restricted for renal patients 6. Know key terms Chapter 20 Diet and Gastrointestinal Problems p.347 The GI tract is where digestion and absorption of foods occur. 5
1. Explain the uses of diet therapy in GI disturbances 2. Identify the foods allowed and disallowed in the therapeutic diets discussed 3. Know key terms Chapter 21 Diet and Cancer p.365 Cancer is the 2 nd leading cause of death in the U.S. 1. Discuss how nutrition can be related to the development or the prevention of cancer 2. State the effects of cancer on the nutritional status of the host 3. Describe nutritional problems resulting from the medical treatment of cancer. 4. Describe nutritional therapy for cancer patients. Be aware there are several sections in the back of your book that might be helpful ranging from diets to conversion tables and a glossary. 6
7. Chapter 21 Diet and Cancer Cancer is the 2 nd leading cause of death in the United States. It is characterized by abnormal cell growth. 1. discuss how nutrition can be related to the development or the prevention of cancer 2. state the effects of cancer on the nutritional status of the host 3. describe nutritional problems resulting from the medical treatment of cancer. 4. describe nutritional therapy for cancer patients 5. know key terms 7
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