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Viewing: NURS 3102 : Nutrition for Health Professionals

Last approved: Fri, 18 Mar 2016 17:35:18 GMT

Last edit: Tue, 08 Dec 2015 21:28:17 GMT

Catalog Pages referencing this course
School of Nursing
Nursing (NURS)
NURS
3102
Nutrition for Health Professionals
Nutrition
Spring 2016
3
Course Type
Lecture
Default Grading Method
Letter Grade

No
No

Corequisites

20
Meghan Ames, Cameron Wells
Frequency of Offering

Term(s) Offered

Are there Course Equivalents?
No
 
No
Fee Type


No


Fundamentals of human nutrition and their scientific foundations. Nutritional requirements related to changing individual and family needs; food choices, health behaviors, food safety, prevention of chronic disease, and nutrition-related public health in the United States and globally.
1. Describe the six classes of nutrients and explain their molecular structure, dietary source, and roles in physiological functioning. 2. Explain how nutrients are digested, absorbed, and excreted, and the consequences of toxicity or deficiency. 3. Discuss dietary recommendations and how nutrition is portrayed in research, on food labels, and in the media. 4. Compare the role of nutrition in different life stages in human development and the promotion of a healthy lifestyle. 5. Explain how diet and physical activity impact body weight and risks for certain diseases, such as diabetes, heart disease, and cancer. 6. Provide an overview of causes of foodborne illnesses and discuss strategies for keeping foods safe. 7. Explore the relationship between poverty, malnutrition, and obesity and describe food insecurity. 8. Summarize the process of assessing an individual’s nutritional status, developing a care plan, and evaluating progress. 9. Identify strategies for assessing readiness to change and counseling individuals on dietary changes, taking into account different cultural and environmental settings.
Uploaded a Course Syllabus
Course will be offered as a pre-requisite for Nursing and other health professional students.
Course Attribute


Key: 10265