NUTR Therapeutic Nutrition I.

Transcription

1 NUTR Therapeutic Nutrition I. C O U R S E I N F O R M A T I O N Course Title: Therapeutic Nutrition I. Code: NUTR 301. Hours: Lec 3 Hr. Lab 2Hrs. Cln 0 Hr. Cr.Hr. 4. Prerequisite: NUTR 206. Level/Semester: 3 rd level - Fall. Department offering the course: Nutrition & Dietetics Faculty of Health Sciences../Tripoli Campus Course co-ordinator: Dr. Germine El Kassas. Course instructor : Dr. Germine El Kassas. Place & timing of lectures: : E301, Tuesday: , Thursday: Place & timing of lab : E303 Friday: C O U R S E D E S C R I P T I O N : Diet plays a major role in the management of diseases. The type of nutrition care provided for an individual varies depending on the finding of the assessment process. The medical nutrition therapy of diseases of gastrointestinal system, liver, gall bladder and pancreas, rheumatic diseases, and cancer patients is the nutrition care provided by a registered dietitian. The pathogenesis of these diseases is important to understand the clinical symptoms and according the role of nutrients in the development of these diseases and therein the nutritional care. Nutrition care plans are strategies for meeting an individual s nutritional needs. C O U R S E A I M : The course aims at giving the student the knowledge and in constructing diets for management of gastrointestinal disorders, liver, gall bladder and pancreatic diseases, rheumatic diseases, and cancer patients. The course will cover the nutrition care proces s and different diets given in different diseases.

2 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- Define the nutrition care process applied in medical nutritional management of chronic and acute disease and disorders. K.2- Summarize the steps in the nutrition care process K.3- Recognize the metabolic and physiological alterations in selected diseases as basis for diet modification for therapeutic purposes. K.4- Review the principles involved in menu planning for optimum nutrition of individuals in the disease state. K.5- Recognize ]the signs and symptoms, complications and management of specified diseases. K.6-Describe and construct diets for specified disorders based on understanding the physiological changes underlying these disorders. K.7-Recognize the influence of the psychological, political, social, cultural and economic factors on food consumption, including food habits and preferences, in counseling modified diets. Intellectual Skills I.1- Deduce circumstances where diet may need modification based on the disease condition. I.2- Analyze the nature and scope of modern nutritional therapy practice and its current applications within integrated medicine. I.3- Formulate a basic nutrition care plan, with patient-centered and measurable nutrition goals. I.4- Select an appropriate nutrition diagnosis I.5- Calculate the energy and macronutrients requirements of prescribed therapeutic diets according to the case. I.6- Demonstrate the rationale behind describing these diets and compare it with the recommendations in such disease situations. Professional and Practical Skills P.1- Design realistic goals for nutritional management. P.2- Conduct the steps of the nutritional care process P.3- Operate the principles of nutritional care of specified diseases while constructing the therapeutic diets. P.4- Prepare an effective nutritional advice based on gained knowledge. P.5- Alter the care plan throughout the course of the disease if complications occurred. P.6- Present appropriate methods of documentation

3 General and Transferable Skills G.1- Ability to gather information from a variety of sources [library, electronic, and online resources]. G.2- Develop in written and verbal communication and other interpersonal required to communicate and establish working relationships. G.3- Effectively use the Microsoft office package, electronic library and IT resources. 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: Week Number 8: Explaining course aims, ILOs, and assessment methods. Nutrition in health care: Importance of nutrition in health care; Effects of illness on nutrition status; Nutrition care team; Responsibility of nutrition care; Nutrition screening; Nutrition care process. Dietary Modifications. The nutritional care process: Definition; Steps: Nutrition assessment; Nutrition diagnosis; Nutrition intervention; Nutrition monitoring & evaluation Nutrition intervention: Elements of nutrition intervention; Examples of nutrition intervention; Documenting nutrition care; Approaches to nutrition care; Determining energy requirements. Nutrition monitoring & evaluation 4 th week assessment/evaluation. Upper Gastrointestinal Disorders: Conditions affecting the Esophagus: Dysphagia; Gastroesophageal reflux disease. Conditions affecting the stomach: Dyspepsia; Nausea & vomiting; Gastritis; Upper Gastrointestinal Disorders: Peptic ulcer disease; Gastric surgery: Gastrectomy; Bariatric surgery. The post-gastrectomy diet; Post-surgical concerns; Dietary guidelines after bariatric surgery. Lower Gastrointestinal Disorders: Common intestinal problems [Constipation, Intestinal gas, Diarrhea]; Malabsorption syndrome [Fat malabsorption, Bacterial growth]; 7 th week assessment/evaluation. Lower Gastrointestinal Disorders: Conditions affecting small intestine [Celiac disease; Inflammatory bowel disease (Crohn s disease, Ulcerative Colitis); Short bowel syndrome]; Lower Gastrointestinal Disorders: Conditions affecting large intestine [Irritable Bowel Syndrome; Diverticular Disease of the Colon]; Ostomies

4 Week Number 9: Liver Diseases: Functions of the Liver; Metabolic Alterations; Nutritional problems in Liver Diseases; Objectives of Nutritional Care in liver disease; Liver Diseases [Fatty Liver. Week Number 10: Liver Diseases: Hepatitis, Cirrohsis]; Liver transplant [Post-transplantation concerns]. Week Number 11: Diseases of the Gallbladder: Functions of the gallbladder; Diseases of the gallbladder [Cholelithiasis [gall stones]; Cholecystitis]; Nutritional Care in gallbladder diseases; Gallbladder surgery. Week Number 12: 12 th week assessment/evaluation. Pancreatic Diseases: Functions of the pancreas; Diseases of the pancreas; Nutritional significance of pancreatic diseases [Acute pancreatitis; Chronic pancreatitis; Cystic fibrosis of the pancreas]; Nutritional Care in pancreatic diseases Week Number 13: Diseases of the Musculoskeletal System: Normal Anatomy & Physiology of the Skeletal System; Arthritic Conditions [Osteoarthritis, Rheumatoid arthritis]; Gout; Fibromalagia. Week Number 14: Nutritional Care in Neoplastic Diseases: Definition; Stages of carcinogenesis; Nutrition in the etiology of cancer; Dietary components & cancer risk; Dietary strategies for cancer risk reduction; Week Number 15: Nutritional Care in Neoplastic Diseases: Nutritional problems in cancer patients; Nutritional effects of cancer therapy; Indications of nutrition intervention; Nutritional care of the patient with cancer; Nutritional care of the pediatric patient with cancer; 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 : - Lectures using illustrated power point presentations. - Group discussions. - Case studies during practical labs.

5 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 No. Type To Assess Date Weighting of Assessment st assessment Written exam Practical exam Written exam Practical exam 3 Written exam Practical exam Practical work Case studies participation in class activity Final Practical exam Final exam Written exam Professional, Practical,intellectual Skills and general and transferable and general and transferable Intellectual, Professional, and Practical 5 % 1/ % 2/ / % 23/ % 26/11/ % 27/11/2015 5% Week % Week: % Week: % 100 % L I S T O F R E F E R E N C E S : Course notes

6 Hand out. Essential Books (Text Books) Mahan K, EscottStump S. Krauses food, nutrition, and diet therapy. 13 th edition. Philadelphia, WB saunders, Rolfes SR, Pinna K, Whitney E. Understanding normal and clinical nutrition. 8 th edition. Australia, United States: Wadsworth, Cengage Learning: Recommended books Modern Nutrition in Health and Disease. 10th edition. Lippincott Williams & Wilkins; Nutrition and diagnosis related care. 7th edition. Lippincott Williams & Wilkins; Periodicals, Web Sites, etc Students are advised to visit web pages related and which are not limited to: Nutrition Reviews Am J Human Nutrition World Health Organization: