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PHS202Health Sciences3 Unitsintermediate

Nutrition In Health And Disease

This course introduces the importance of nutrition in attaining optimal health and its applications in improving dietary habits. It explores basic nutrition, food composition, and nutrient requirements through the life cycle. The course covers food purchasing, preparation, presentation, and complementary feeding. It also discusses nutritional care in protein-energy malnutrition, hypertension, and diabetes, as well as the roles of nutrition and genetics in human health and chronic diseases.

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120h
Study Time
13
Weeks
9h
Per Week
basic
Math Level
Course Keywords
NutritionHealthDietMalnutritionNutrigenomics

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Basic Nutrition

2

Food Composition

3

Nutrient Requirements

4

Food Preparation

5

Nutritional Assessment

6

Diet Therapy

7

Nutrigenomics

Total Topics7 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Nutritionist

Apply your skills in this growing field

Dietician

Apply your skills in this growing field

Public Health Officer

Apply your skills in this growing field

Health Educator

Apply your skills in this growing field

Wellness Consultant

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HealthcareFood IndustryPublic HealthWellness ProgramsResearch

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Nutrition and its Historical Perspectives

1h

Unit 1: Introduction to Nutrition

1 study hours
  • •Define key terminologies in nutrition.
  • •Describe nutrition as a science and an art.
  • •Discuss the ancestral human nutritional behavior before and after agricultural and industrial revolutions.
Week
2

Module 1: Nutrition and its Historical Perspectives

1h

Unit 2: Notable Names in the Beginning of the Study of Nutrition

1 study hours
  • •List notable names in the study of nutrition.
  • •Identify the major contributions of notable figures.
  • •Describe the importance of contributors to present nutrition study.
Week
3

Module 1: Nutrition and its Historical Perspectives

1h

Unit 3: Focus of Nutrition Research in Early Century Till Present

1 study hours
  • •Identify major foci of research in nutrition in the early century.
  • •Describe the primary focus of nutrition research in the first half of the 20th century.
  • •List major nutrient deficiencies and chronic diseases being researched from the 20th century till date.
Week
4

Module 1: Nutrition and its Historical Perspectives

1h

Unit 4: Food and Culture

1 study hours
  • •Define food, food habits, food taboos, staple food, and culture.
  • •Describe the meaning of food and list its functions.
  • •Enumerate the effects of cultural and religious food taboos on nutritional status.
  • •List factors that influence food choices.
Week
5

Module 2: Basic Knowledge in Nutrition

2h

Unit 1: Carbohydrates

1 study hours
  • •Identify types of carbohydrates.
  • •Describe simple carbohydrates.
  • •List functions of carbohydrates.
  • •Identify the end product of carbohydrates.
  • •List sources of carbohydrates.

Unit 2: Proteins

1 study hours
  • •Identify the chemical elements in protein.
  • •Classify protein into three groups.
  • •Differentiate between animal and plant protein.
  • •Identify the difference between supplementary and complementary protein.
Week
6

Module 2: Basic Knowledge in Nutrition

2h

Unit 3: Lipids (Fats and Oils)

1 study hours
  • •Define lipid.
  • •Differentiate between fats and oils.
  • •List essential fatty acids.
  • •List functions of fats.
  • •Identify the end product of fats.
  • •List food sources of fats.

Unit 4: Minerals and Vitamins

1 study hours
  • •Classify minerals into two major groups.
  • •List major minerals.
  • •Identify micro minerals.
  • •Describe the difference between major and trace minerals.
  • •List functions of minerals.
Week
7

Module 2: Basic Knowledge in Nutrition

1h

Unit 5: Water and Fiber

1 study hours
  • •Define water.
  • •Describe the classification of water.
  • •Identify functions of water.
  • •Describe the effects of water on the nutritive value of foods.
  • •List sources of water.
  • •Describe Daily Recommended Allowances for water.
Week
8

Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

2h

Unit 1: Food Classification

1 study hours
  • •Classify foods into five different ways.
  • •Describe each classification with specific examples of locally available foodstuffs.
  • •List importance of classification of foods.

Unit 2: Food Purchasing

1 study hours
  • •Identify people who specially need protein and energy.
  • •List determinants of food purchasing.
  • •Describe the principle of buying in quantity.
  • •Identify factors in food budgeting.
  • •Apportion money value to each of the 3-food groups.
Week
9

Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

2h

Unit 3: Food Preparation

1 study hours
  • •List rationales for cooking foods.
  • •Identify methods of food preparation.
  • •Describe effects of poor food handling during food preparation.
  • •Describe effects of food preparation on food nutrients.
  • •List non-communicable chronic diseases that may affect humans due to food preparation methods.

Unit 4: Food Presentation

1 study hours
  • •Define food presentation.
  • •Differentiate between African and Western food presentation.
  • •List primary rules of food presentation.
  • •List tips for plating.
  • •Identify garnishing tips.
Week
10

Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

1h

Unit 5: Preparation of Complementary Feeding for young children

1 study hours
  • •Define complementary feeding.
  • •Differentiate between weaning and complementary feeding.
  • •Identify reasons for complementary feeding for infants aged six months and above.
  • •List properties of a good complementary foodstuff.
  • •Identify anti-nutritive inhibitors in complementary foods using locally available foodstuffs.
Week
11

Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

2h

Unit 1: Assessment of Nutritional Status

1 study hours
  • •Define nutrition assessment.
  • •List methods of assessing nutritional status.
  • •Calculate and interpret data from anthropometric techniques.
  • •Identify usefulness of anthropometric indices.

Unit 2: Nutrition Education

1 study hours
  • •Differentiate nutrition information, nutrition education, and nutrition counseling.
  • •Identify goals of nutrition education.
  • •Describe methods of disseminating nutrition information and education.
  • •List barriers to effective nutrition education.
Week
12

Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

2h

Unit 3: Nutrition Care in Disease

1 study hours
  • •Discuss nutritional care in disease.
  • •Explain how to use diet in the care and treatment of diseases.
  • •Describe the different types of diets that could be used in the treatment of diseases.

Unit 4: Nutrition Care for Protein Energy Malnourished Children

1 study hours
  • •Define Protein Energy Malnutrition (PEM).
  • •Describe the patterns of Protein Energy Malnutrition (PEM).
  • •Describe the prominent features of PEM.
  • •Plan a day menu for a protein energy malnourished child.
Week
13

Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

1h

Unit 5: Nutrition Care for Hypertensive and Diabetic patients

1 study hours
  • •Define hypertension.
  • •Differentiate between mild and moderate hypertension.
  • •List risk factors for hypertension.
  • •Describe aims of nutritional support for a hypertensive patient.
  • •Identify principles for planning a meal for a hypertensive patient.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create concept maps linking Modules 2-5 nutrient functions and food sources.

2

Practice calculating BMI and WHR from Unit 4 weekly.

3

Review the dietary guidelines for hypertension and diabetes from Unit 5.

4

Focus on understanding the key differences between marasmus and kwashiorkor from Module 4.

5

Study the definitions and applications of nutrigenomics and nutrigenetics from Module 5.

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