nutrition

PROFESSIONAL NURSING CURRICULUM - GUYANA
PROGRAMME: PROFESSIONAL NURSING (DIPLOMA IN NURSING)

COURSE TITLE: NUTRITION
COURSE CODE: SC 210
COURSE LEVEL: YEAR 2, SEMESTER 1
COURSE DURATION: 60 hours
PRE-REQUISITE: Anatomy & Physiology, Pathophysiology
COURSE DESCRIPTION
This course introduces students to the principles of human nutrition and current dietary trends. It allows
them to explore the importance of certain food practices in the lives of Caribbean people, and to examine
policies, programmes and interventions taken to address food related illnesses.
RATIONALE
This course is to prepare the professional nurse to address the issues of food and nutrition in the
maintenance of good health and the management of food related disorders in Caribbean people.
LEARNING OUTCOMES
At the end of the programme the professional nurse will be able to:
1. Apply knowledge of the processes and principles of human nutrition to the promotion of the health of
individuals across the life span.
2. Demonstrate understanding of the psychological, social, cultural, familial, economic and environmental
factors that influence dietary intake and physical health.
3. Demonstrate understanding of the major nutrition-related disorders at each stage of the life cycle.
4. Apply the nursing process to the provision of care for persons with nutritional disorders.
5. Support nutrition interventions, policies and programmes affecting health care
6. Utilize the principles of teaching/learning when assisting clients and families with matters relating to
nutrition
GENERAL OBJECTIVES
At the end of this course the students will be able to:
1. Define concepts of nutrition.
2. Explain the role of nutrition in promoting and maintaining health.
3. Identify psychological, social, cultural, familial, economic and environmental factors that
influence food behaviour and nutrition.
4. Identify the nutrients which are essential for normal body functions.
5. Describe the biological functions of nutrients.
6. Describe factors which influence dietary choices.
7. Discuss the recommended daily dietary allowance for clients across the life span.
8. Utilize the anthropometric measurements to evaluate an individual’s nutritional status.
9. Discuss disorders associated with dietary practices.
10. Plan therapeutic diet for clients with special needs.
11. Discuss measures to ensure food safety.
12. Discuss the regulatory laws which govern the handling, preservation, storage, and availability
of foods.
CONTENT OUTLINE
Unit 1: Concepts of Nutrition
- Food
- Nutrients –types, functions, food sources, caloric value
- Balanced Diet
- Food groups
- Under nutrition
- Over nutrition
- Calorie
Unit 2: Factors influencing Food Intake

- Cultural
- Economic
- Social
- Food availability
- Media
- Food fads
- Political Issues
- Food embargo
- War
- Disease Processes
- Family Practices
- Religious Beliefs
Unit 3: Nutrition for the Lifecycle

- Nutritional requirements
- Nutrition assessment indicators
- Growth standards,
- Eating behaviours.
- Special considerations of the pregnant and lactating woman, the newborn, infants and children,
adolescents, adults, the elderly
Unit 4: Nutritional Disorders

- Food allergy and intolerance, lactose intolerance, seafood
- Metabolic disorders – obesity, diabetes mellitus, hyperlipidaemia, hypercholesterolaemia
- Cardiovascular diseases – hypertension, heart diseases
- Cancers
- Diseases of the kidney and urinary tract
- Diseases of the immune system
- Eating disorders -anorexia nervosa, bulimia
Unit 5: Nutrition and Dietetics

- Basic principles of meal planning
- Food classification - six food groups and substitutes,
- The multi-mix principle,
- Serving sizes/portions
- Special diets - fluid, soft, nutrient modification, vegetarian
- Meal preparation
- Serving of food
Unit 6: Food Safety

- Purchasing of food
- Storage of food
- National food safety laws and regulations
- Food handlers programme – certification, HACCAP standards
Related Clinicals Skills

- Meal planning
- Dietary modification
- Serving of meals
- Feeding of patients and clients
- Dietary counselling and teaching
TEACHING METHODOLOGIES
This course will be taught through lectures, discussions, group discussions, group assignments,
visits to supermarkets, market places and other foo d establishments. Food demonstrations and
return demonstrations will be conducted. The learners will also visit homes and be assigned to
related institutions. The related clinical skills must be taught as part of the course. Clinical
teaching and supervision of students as they practice the related clinical skills is important to the
achievement of the learning outcomes.
LABORATORY ASSIGNMENT
Where possible, students will be assigned to food labs to observe aspects of the course and to be
involved in the handling and preparation of food/diets.
CLINICAL ATTACHMENT
Apart from attachment to special nutrition related areas, clinical attachment for this course will be
integrated into nursing courses.
CLINICAL ASSIGNMENT
This is left to the discretion of the course tutor and could include meal planning, food fairs,
teaching, radio programmes, skits.
ASSESSMENT:
The student is expected to have a 95% attendance in all classroom, laboratory and clinical
assignments.
The student is expected to complete and submit assignments within stipulated time. Weight 10%
The student is expected to complete four in-course tests, each weighted at 5% of total grade, with
an overall weight of 20%
The student must sit the final examination, which constitutes 70% of total grade.
The student must gain at least 60% overall to be successful in the course.
The examination questions may be essays or objective type items.
The student must demonstrate an acceptable level of performance in related clinical and
laboratory skills.
REFERENCE TEXTBOOKS:
Garrow, J.S., James, WPT and Ralph, A. Human Nutrition and Dietetics. 10 Edition U.S.A: th
Churchill Livingstone.
Krause, M.V. and Mahan, L.K., 2007. Food, Nutrition and Diet Therapy. 11 ed. U.S.A: W.B. th
Saunders ecampus.com
Caribbean Food and Nutrition Institute Publications. Jamaica: PAHO / WHO.
REQUIRED TEXTS
To be determined by the faculty

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PROFESSIONAL NURSING CURRICULUM - GUYANA

PROGRAMME: PROFESSIONAL NURSING (DIPLOMA IN NURSING)

5. Support nutrition interventions, policies and programmes affecting health care

1. Define concepts of nutrition.

2. Explain the role of nutrition in promoting and maintaining health.

5. Describe the biological functions of nutrients.

6. Describe factors which influence dietary choices.

8. Utilize the anthropometric measurements to evaluate an individual’s nutritional status.

9. Discuss disorders associated with dietary practices.

10. Plan therapeutic diet for clients with special needs.

11. Discuss measures to ensure food safety.

Unit 2: Factors influencing Food Intake

Unit 3: Nutrition for the Lifecycle

Unit 4: Nutritional Disorders

Unit 5: Nutrition and Dietetics

Unit 6: Food Safety

Related Clinicals Skills

Caribbean Food and Nutrition Institute Publications. Jamaica: PAHO / WHO.

To be determined by the faculty

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