Course title: Principles of Nutrition

Prerequisite: Biochemistry

Targeted group: Nursing students

Credits: 1.5

First semester of 2016-17

Course duration: 24 hours

Location: Faculty of Nursing

Level: Baccalaureate

Course type: Theory

Professors: Maryam Khosravi, Mohammad Baghernia 

 

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Overall Objective:

Students must realize the importance of nutrition in health and disease control.

Specific Objectives:

After completing the course, the students must be able to:

1. Explain the role of nutrition in public health.
2. Name different types of diet and food charts.
3. Name all the nutrients, non-nutrients and chemical compounds in food.
4. Describe the domestic and global food problems.
5. Have practical information regarding carbohydrates, fats and proteins.
6. Explain the principles of proper nutrition,
7. Elaborate on the nutrition for susceptible groups.
8. Describe the role of nutrition in obesity, diabetes, cardiovascular diseases and gastrointestinal disorders.

Contents and Order of Presentation:

(Titles and outlines of the educational materials required to attain the semester's objective, including theoretical teachings and practical skills)

 

Session	Date	Titles	Executors
1	19.9.16	Absence of Students	Dr. Khosravi
2	26.9.16	Importance of Nutritional Sciences-Carbohydrates	Dr. Khosravi
3	3.10.16	Determining the Date for a Make-up Session	Dr. Khosravi
4	10.10.16	Determining the Date for a Make-up Session	Dr. Khosravi
5	17.10.16	Fats	Dr. Khosravi
6	24.10.16	Proteins	Dr. Khosravi
7	31.10.16	Energy and Food Pyramid	Dr. Khosravi
8	7.11.16	Vitamins and Minerals	Dr. Khosravi
9	14.11.16	Nutrition in Childhood	Dr. Khosravi
10	21.11.16	Different Hospital Diets/Nutrition in Obesity	Dr. Baghernia
11	28.11.16	National Holiday	-
12	5.12.16	Diabetes and Cardiovascular Diseases	Dr. Baghernia
13	12.12.16	Nutrition in Anemia, Burn Injuries and Digestive Disorders	Dr. Baghernia

 

 

Teaching Methods:

Lectures, discussions, question-and-answer

Student Tasks and Responsibilities:

• Determining all the activities required to be done by the student for the course
• Class attendance, active participation, answering the questions in class

Student Evaluation Method:

• Persistent class attendance (10% of score) (absence limit: 3 sessions)
• Being organized and paying attention to the class (not using mobile phones or laptop computers) (10% of score)
• Final exam (80% of score)

 

References:

 

Mahan LK, Escott-Stump S. Krause's food, nutrition, & diet therapy: Saunders Washington; 2012

 

Prepared by:

Nutritional Sciences Department/Mashhad Faculty of Medical Sciences