‫المملكة العربية السعودية‬
KINGDOM OF SAUDI ARABIA
‫وزارة التعليم العالي‬
Ministry of Higher Education
‫جــامـعـة تـبــوك‬
University of Tabuk
University Measurement & Evaluation Unit
‫وحدة القياس والتقويم الجامعي‬
Course Syllabus typical Format (CSTF)
First: Course Information
1
3
5
7
8
9
10
College: Nursing
2
Department: Faculty of Applied Medical Science
Academic Semester: Second
4
Academic year: H1435 /H1436
Course Name: Nutrition
6
Course code and number: NUTN 204
Number of credit hours: 2 CREDIT HOURS
Course requirement in program: [ X ] Required (obligatory) [ ] Optional (Elective)
Course type: [ ] University Requirement [ ] College Requirement [ X ] Departmental Requirement
Pre-requisite (code and number) (if applicable) : None
Second: Instructor Information
1
2
3
5
6
7
8
Instructor's name: Mr. Ahmad A. Albalawi
Sections of the course that I teach :
Office phone number: 0144562703
Office location and number: FAMS BUILDING 2ND FLOOR
Office hours: Sunday to Tuesday 10-12
Website: http://www.ut.edu.sa/web/u014451/c-v
E-mail: [email protected]
4
Mobile number (optional): ----
Third: Lecture and lab timetables
Section
Section 5
Days
Wednesday
Time
08.00-10.00 am
10.30-12.30 am
Place (Building/Room)
Faculty of applied medical science/main building / room number
100
Fourth: Course description
The course introduces students to nutrition as a basic human need throughout the life cycle and along the wellness-illness continuum (introduction to diet
therapy in disease state integrated throughout the course).. It also provides knowledge about nutrition principles and the ability to apply that knowledge
to the nurse whether she/he is involved in home health care, different community hospital setting, and as well long-term care. The course also can be
described as an initial core course in the nursing curriculum that is required for all nursing students; it presents the importance of nutrition for maintenance
of health and as a component of appropriate and effective health care
Fifth: General Objectives and Teaching Strategies
By the end of the course, students should be able to:
- Identify knowledge about essential nutrients.
- Understand the metabolism process of essential nutrients.
- Perform nutrition assessment accurately.
- Recognize importance of proper nutrition in health promotion.
- Apply the nursing process in providing nutritional and dietary care.
Develop nursing care plan for clients with nutrition-related problems and
special nutritional needs.
Teaching strategies and instructional aids
• Interactive lecture
Small-group discussion
Research activities
Case studies
Instructions:
. Briefly describe any plans for developing and improving the course that
are being implemented. (eg increased use of IT or web based reference
materials, changes in content as a result of new research in the field)
•
Updating of textbooks. Understanding Nutrition, Witney and Rolfe
2008.
•
Encouraging the use of web-based search studies.
-
Written examinations
Quizzes
Evaluation of the students discussions and Outputs
Cognitive Domain:
At the end of the course, students should be able to:
-
Interactive lecture Group discussions
-
-
-
Describe the metabolic processes of the three macronutrients.
- Interactive lecture, Small-group discussions, Case studies
Calculate dietary requirements and energy requirements of a
specific patient
- Research activities, Concept mapping
Develop a plan using the nutrition care process in caring for different
patients with nutrition-related problems and specific nutritional
Instructions:
needs.
- Written examinations
Differentiate enteral and parenteral tube feedings.
- Quizzes
- Evaluation of the students discussions and Outputs
Psychomotor Domain:
- Prepare a meal in accordance with the principles of food handling
and preparation.
Interactive discussion
Classroom activity
Instructions:
Affective Domain:
 Social:
- Demonstrate techniques that a nurse can use to effectively educate
-
-
Evaluation of the students’ presentations and outputs
-
Home works
Mini-presentations with dramatic performances
Research activities
different types of patients about nutritional requirements
Do web search and share relevant and reliable information regarding
trends and updates on nutritional management
Sixth: Course or Curriculum units, subjects, specific objectives, and time schedule in the academic semester (first, second, or third semester (summer))
Week
number
1st-4th
Week
Units
Unit 1
Instructional
An Overview of Nutrition
A. Definition of Nutrition and Its
Importance
B. Overview of Types of Nutrients:
Macronutrients and Micronutrients/
Organic and Inorganic Nutrients
C. Nutrition Care Process
 Nutrition Assessment
o Historical Information
o Food Intake Data
o Anthropometric Data
a. Ideal Body Weight and Its
Importance
b. Body mass Index (BMI)
Computation and
Classification
Interactive lecture
Small-group discussion
Readings
Reference
Number
1
Keywords
Pages
3-26
Macronutrients
and
Micronutrients/
Organic and
Inorganic
Nutrients
Nutrition Care
Process
Food Intake Data
5th week
6th week
Unit 2
Unit 2
c. Waist to Hip Ratio, MUAC
d. Stadiometer
e. Desirable Body Weight
(DBW: Infants, Children,
Adolescents and Adults)
 Implementing Nutrition Care
a. Dietary Reference Intakes:
Nutrient and Energy
Requirements
b. Food Guides, Food pyramid,
Exchange lists, Food labels
c. Dietary Modifications (To
be discussed in Unit V)
D. Food Handling and Preparation
Research in Nutrition
Macronutrients and Micronutrients:
Interactive lecture
Carbohydrates, Fats and Protein
Small-group discussion
A. Simple and Complex Carbohydrates
 Sources
 Alternatives to Sugars
 Health Effects of Sugar, Starch and
Fibers and appropriate Nutritional
and Nursing Management
 Recommended Intake of Sugars,
Starch and Fibers
 Metabolism of Carbohydrates
B. The Lipids
 Fatty Acids, Triglycerides,
Phospholipids, sterols
 Triglycerides and Its Roles
 Essential Fatty Acids
 Sources
 Health Effects of Lipids and
Appropriate Nutritional and
Nursing Management
 Recommended Intake of Lipids
and Fats Metabolism of Lipids
Interactive lecture
Small-group discussion
1
Chapter Simple and
4. 97complex
Carbohydrates
105
Fibers
Starch
1
Chapter 5.
133-150
Simple and complex
Carbohydrates
Fibers
Starch
Triglycerides
Fatty Acids
7th week
8-10th week
Unit 2
Unit 2
C. Protein: Amino Acids
 Overview of amino acids and
proteins
 Sources
 Health Effects of Proteins and
Appropriate Nutritional and
Nursing Management
 Recommended Intake of Protein
 Metabolism of Proteins
Unit II. Macronutrients and Micronutrients:
Vitamins, Water and Minerals
A. Vitamins
 Water Soluble Vitamins: B and C
and Fat Soluble Vitamin- A, D, E,
and K
 Differences of the Vitamins
According to:
o Sources
o Roles in the Body
o Dietary Recommendations
o Deficiencies and Toxicities
o Nursing and Dietary
Management for each Health
Problems
B. Water
 Water and the Body Fluids
 Sources of Fluids
 Methods of Estimating Body Fluid
Requirements
C. Major Minerals
 An Overview of Minerals
 Major Minerals: Sodium, Chloride,
Potassium, Calcium, Phosphorus,
Magnesium, Sulfate
 The Trace Minerals: Iron, Zinc,
Iodine, Selenium, Copper,
Manganese, Flouride, Chromium,
Molybdenum
 Differences of the Minerals
Interactive lecture
Small-group discussion
Interactive lecture
Small-group discussion
1
Chapter6.
173-192
Amino Acids
Chapters
10&11
314-371
Vitamins
Minerals
ADEK fat soluble
vitamins
C and B complex
vitamins
Chapter12
382-409
Metabolism of
protein
According to:
o Sources
o Roles in the body
o Dietary Recommendations and
Intake
o Deficiencies and Toxicity
o Nursing and Dietary
Management for each Health
Problems
11th Week
12th week
Unit 3
Unit 3
Nutrition Across Lifespan and Dietary
Management for Patients with Specific
Nutritional Needs
A. Nutrition during Pregnancy and
Lactation
 Energy and Nutrient Needs during
Pregnancy
 Maternal Energy and Nutrient
Needs during Lactation
B. Nutrition during Infancy
 Energy and Nutrient Needs of
Infants
 Breastmilk vs. Infant Formula
 Special Needs of Preterm Infants
 Introducing Solid Foods
C. Nutrition during Childhood
 Energy and Nutrient Needs of
Children
 Common Health Problems During
Childhood and Its Dietary
Management
Obesity and Malnutrition
D. Nutrition during Adolescents
 Energy and Nutrient Needs of
Adolescents
E. Nutrition during Adulthood and the
Later Years
 Energy and Nutrient Needs of
Older Adults
 Nutrition-Related Concerns of
-
Interactive lecture,
Small-group
discussions, Case
studies
-
Research activities,
Concept mapping
1
Chapter15. Pregnancy and
493-520
lactation
Infancy
Breastfeeding
Chapter16
529-557
2
Chapter16
559-561
Chapter17
576-589
Infant formulae
Older Adults
F. Nutrition for Patients with Health
Problems with Associated Nutritional
Problems
 Patients with Diabetes Mellitus
 Patients with Heart Problems
 Hypertensive Patients
 Patients with Cancer and HIV
Infection
 Causes of Nutritional Problem and
Nursing and Dietary Management
for each Health Problem
Unit 4
13th- 14th
Week
Diet Therapy
A. Definition of Diet Therapy
B. Diet Therapy Determination
(Indications) and Identification
 Types of General Diet
o Regular/Full Diet
o High Fiber Diet
o Vegetarian Diet
 Types of Therapeutic Diet (Diet
Modified According to Consistency
and Composition and Restricted
Diets)
a. Clear Liquid
b. Full Liquid
c. Blenderized Liquid
d. Soft Diet
e. Low-Residue Diet
f. Low-Sodium Diet (Specific
Patient) and High-Sodium
Diet
g. DASH Diet
h. Low-Fat Diet (CAD
Prevention)
i. Renal Diet
j. Diabetic Diet
k. Non-Allergic Diet
Interactive lecture Group
discussions
Interactive lecture, Smallgroup discussions, Case
studies
Research activities, Concept
mapping
1
Combined
from extra
resources
IV diet therapy
Types of diets
th
15 Week
Unit 5
Immunosuppressed Diet
Enteral and Parenteral Nutrition Support
A. Types of Enteral Formulas and
Parenteral Formulas
B. Feeding Administration
Nursing Care during Enteral Feeding and
Parenteral Feeding
2
Interactive lecture Group
discussions
Combined
extra
sources
Enteral and
parenteral tube
feeding
Seventh: Assessment and evaluation plan
Assessment tools
Date and duration
(day/date/ time)
Assessment task (e.g. essay, test,
group project, examination etc.)
Requirements:
1. Assignment: 5 minutepresentation) (5%)
2. Midterm exam (30%)
Subject matter
covered in the exam
Type of
questions
Grades out of
100
Guidelines and instructions
In-class activities
and attendance
Week 12
Discussions
and attendance
PPT
presentation
10%
Brain storming questions
MCQ
10%
In-class examination
30%
50%
Final Exam: 50% exam
MCQ (60-100
questions)
15th week
Skills Laboratory Grading System
Nil
Nil
Nil
Nil
Encircling the correct answer
from the choices given
Nil
Eighth: Readings and further References
1
1- Whitney and Rolfe 20. (2008). Undestanding Nutrition .Belmont: Wadsworht
2- Mahan, I.L & Escott, S (2000). .Krause’s Food, Nutrition, and Diet Therapy. 10th edition, W.B. sunders Company, Philadelphia, USA
Extra reading references and citations (books, internet cities, research papers)
2
Dudek, S.G (2006). Nutrition essential for Nursing Practice. 5th edition, Lippincott, Philadelphia, USA.
3
4
http://www.ncbi.nlm.nih.gov/pubmed
http://health.gov/dietaryguidelines/
5
Behant E (2007). Eat Well, Loss weight, While Breast feeding: The complete Nutrition Book for
Nursing Mothers. 1st ed., Ballantine Books.
- Michele, Sara, L, & Sandra, D (2004). Foundation and Clinical Applications of Nutrition: A
Nursing Approach.
- Jaime, L, Brenna, H, Rae, T, (2003). Nutrition Made Incredibly Easy. 1st edition , Lippincott,
Philadelphia.
Ninth: The instructor's policy of dealing with students within the framework of the university laws, regulations, and guidelines (examples and prototypes).
1
2
3
4
5
6
7
8
9
Late attendance: it is compulsory that all students have to attend to the class on time, otherwise their marks will be affected negatively.
Cheating and plagiarism: any student commits cheating will have a zero mark in the exam or will be failed.
Absences: it is extremely that students have to attend on time, but in a case of absence for medical reasons, students have to provide an official
sick leave or medical report to the lecturer. Only governmental Sick leave certificates and medical reports are accepted.
Late work policy: late attendance without reasonable excuse will take 0.5 mark from the 10% in-class activities
Exiting during the lecture period: only for emergencies
Seating and student placement in the classrooms: students have to be close to the data show screen.
Absence from an exam: students have to provide an official report in case of absence otherwise they will fail the exam.
Mobile phone use in the classroom: prohibited
Eating and drinking: allowed.
Tenth: (for the instructor) Final and formative evaluation for the course instruction
1) Comments and reflections on students' answers of open ended question in the Course Evaluation Form.
2) Comments and reflections on students' statistical or numerical ratings of the items in the Course Evaluation Form(s).
3) Instructor's reflections and comments on students' performance and marks/grades statistical distribution in the course
4) Obstacles faced by the instructor in implementing the course plan
5) Points of strength found in the implementation of the course plan
6) Expected changes that need to be adopted into the course plan
7) Adopted assumptions by the instructor proven to be false
8) Mark/grade optimization in light of possible measurement or assessment (by tests or rubrics) sources of errors