Nutrition In Health And Disease

1. Define key terminologies in nutrition and health.
2. Apply nutritional knowledge to improve dietary habits.
3. Assess nutritional status using various methods.
4. Plan diets for specific health conditions.
5. Understand the role of genetics in nutrition.
6. Educate individuals and communities on healthy eating.

13 weeks, about 19 hours in total. Yours will differ.

1. Week 1Module 1: Nutrition and its Historical Perspectives

   • Unit 1: Introduction to Nutrition · 1 hour

     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..

2. Week 2Module 1: Nutrition and its Historical Perspectives

   • Unit 2: Notable Names in the Beginning of the Study of Nutrition · 1 hour

     List notable names in the study of nutrition.. Identify the major contributions of notable figures.. Describe the importance of contributors to present nutrition study..

3. Week 3Module 1: Nutrition and its Historical Perspectives

   • Unit 3: Focus of Nutrition Research in Early Century Till Present · 1 hour

     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..

4. Week 4Module 1: Nutrition and its Historical Perspectives

   • Unit 4: Food and Culture · 1 hour

     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..

5. Week 5Module 2: Basic Knowledge in Nutrition

   • Unit 1: Carbohydrates · 1 hour

     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 hour

     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..

6. Week 6Module 2: Basic Knowledge in Nutrition

   • Unit 3: Lipids (Fats and Oils) · 1 hour

     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 hour

     Classify minerals into two major groups.. List major minerals.. Identify micro minerals.. Describe the difference between major and trace minerals.. List functions of minerals..

7. Week 7Module 2: Basic Knowledge in Nutrition

   • Unit 5: Water and Fiber · 1 hour

     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..

8. Week 8Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

   • Unit 1: Food Classification · 1 hour

     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 hour

     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..

9. Week 9Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

   • Unit 3: Food Preparation · 1 hour

     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 hour

     Define food presentation.. Differentiate between African and Western food presentation.. List primary rules of food presentation.. List tips for plating.. Identify garnishing tips..

10. Week 10Module 3: Food classification, purchasing, preparation, presentation and complementary feeding

    • Unit 5: Preparation of Complementary Feeding for young children · 1 hour

      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..

11. Week 11Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

    • Unit 1: Assessment of Nutritional Status · 1 hour

      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 hour

      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..

12. Week 12Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

    • Unit 3: Nutrition Care in Disease · 1 hour

      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 hour

      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..

13. Week 13Module 4: Assessment of Nutritional Status, Nutrition Education, Nutritional Care in Disease, Nutritional Care for Protein-Energy Malnutrition, Diabetes, and Hypertension

    • Unit 5: Nutrition Care for Hypertensive and Diabetic patients · 1 hour

      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..