COLLEGE OF NURSING

Ateneo de Naga University

4400, Naga City, Philippines

Course Name :Nutrition and Diet Therapy

Course Code :HSEM235
Course Description :this course deals with the study of food in relation to health. It covers
nutrients and other substances, their action, interaction, and balance in relation
to heath and diseases and the process by which organism ingests, digests,
absorbs, transport, utilizes and excretes food substances. It will also focus in the
therapeutic and food service aspects of the delivery of nutritional services in
hospitals and other healthcare institutions.
Credit/ No. of Units : 3 units lecture, 1 unit laboratory
Contact Hours/ Semester: : 3 hours Lecture/ 3hours laboratory
Pre-requisite : General Chemistry, Biochemistry, Anatomy and Physiology
Placement :
Course Objectives : At the end of the course, given relevant situations/ conditions, the
student will be able to:
1. Apply appropriate principles and techniques to assist clients in
maintaining nutritional health.
2. Utilize knowledge of diet therapy in assisting clients needing dietary
modifications.
Textbook :Caudal, Basic Nutrition and Die Therapy Textbook for Nursing Students,
Revised Edition (2008)

References:
1. Sciff, Nutrition for Healthy Living QP 141.S343 (2009)
2. Kozier and Erb’s; Fundamentals of Nursing, 8th Edition (2003)
3. Wardlaw and Smith; Contemporary Nutrition 6th Edition QP141.W373
4. Wardlaw and Smith; Contemporary Nutrition issues and Insights 5th Edition QP.141.W373
5. Peckenpaugh; Nutrition Essentials and Diet Therapy, 10th Edition (2007)
6. Panlasigui and Bagayen; Fundamentals of Nutrition a Laboratory Manual (2007)

Website: www.choosewellness.ph
Course Outline

Meetings # of Hours Content Evaluation Remarks

Week 1 1.5 hours Introduction to the course Class
Nov. 4  Expectation setting participation
 Policies on attendance, uniform
 Proper decorum
 Textbooks and references

A. Basic concepts of Nutrition

1. Factors influencing Food
habits
2. Review of the Digestive
System

B. Introduction to Nutrition
A. Definition of terms
B. Nutrition concepts
C. Classifications of nutrients

D. Basic Tools in Nutrition-

standards and guidelines

1. Nutrient
Week 2 3 hours Recommendations
Nov. 9-11 a. Dietary Reference
intakes
 RDA
 AI
 UL
 EAR
b. Acceptable
Week 3 3 hours Macronutrient
Nov. 16-18 Distribution
Ranges (AMDR)
c. Nutrition Surveys
d. WHO
e. Food and
Agriculture
Organization (FAO)
 2. Dietary Guidelines and
Food Guides
a. USDA Food Guide
b. My pyramid
c. Food Exchange List
d. Food Labels
Nutrient
Guidelines for
Filipino

E. The Energy
Macronutrients
 CARBOHYDRATES
nutrition,
Week 4 3 hours absorption, and
Nov.23-25 metabolism
 Sources of
Carbohydrates
 Fiber
 Classification of
fiber
 Role of fiber in
Week 5 3 hours health promotion
Nov. 30-  Sources of fiber
dec.2 (nov.  Sugar
30 holiday)  Recommended
daily sugar intake
 Sugar substitute

PRELIMINARY
EXAMINATION

PROTIEN
a. Definition
b. Chemical nature
c. Amino acids
1. Essential Amino Acids
WEEK 6 1.5hours a. Functions
Dec. 4-8 b. Sources
2. Non-essential Amino Acids
 c. Classifications of
protein
Dec 9 1.5 hours d. Complete
e. Incomplete
f. Functions of protein
g. Protein Digestion,
Absorption, and
metabolism
h. Sources of Protien
i. Protein in Health
Promotion
j. Nutrient concerns for
vegetarians

FAT
1. Definition
2. Fatty acids
 Saturated
 Unsaturated
3. Classification
 Triglycerides
Week 7 3 hours  Phospholipids
Dec. 14-16  Sterols
4. Functions of fat
5. Cholesterol
6. Fat digestion, absorption, and
metabolism
7. Sources of fat
8. Protein in health promotion
9. Guidelines in reducing dietary fat

F. THE MICRONUTRIENTS
Vitamins
a. Definition
b. Classification of vitamins
Week 8 3 hours 1. Fat soluble
Jan 4-6 Vitamin A
Vitamin D
Vitamin E
Vitamin K
2. Water soluble
Vitamin B1 (thymine)
Vitamin B2 (riboflavin)
Vitamin b3 (Niacin)
Vitamin B6 (Pyridoxine)
 Manganese
 Molybdenum
  Selenium
 Zinc
Fluids
1. Functions of Fluids
2. Fluids gains and losses
3. Fluids in health promotion
 Water requirement
 Promotion of fluid
imbalances
Week 9 3 hours G. Dietary Computations
Jan 11-13 1. Body mass Index and
classification
2. Desirable body weight
(DBW) determination
3. Total Energy
Requirement (TER) and
distribution of TER
4. Application to Food
Exchange List (FEL) &
sample menu

MIDTERM EXAMINATION (JAN 15-20)

H. NUTRITION ACROSS THE

Week 10 1.5 hours LIFE SPAN
Jan 18-20 a. Nutrition during
pregnancy
 Stages
 Nutritional
Problems and
interventions
Week 11 3 hours b. Nutrition during
Jan 25-27 lactation
 Common
nutritional
problems and
interventions
 Recommended
diet.
c. Nutrition during
infancy
 Role of
nutrients in
growth
 Factors
affecting
 nutritional
status
 Recommended
diet
 Nutrient
intake
breastfeeding
and formula
feeding

d. Nutrition during
childhood
 Toddler
 Pre-school
 School-age
 Adolescent
 Adult
 Older adult
Week 12 3 hours I. DIET THERAPY
Feb 1-3 a. Definition
b. Basic concepts and
principles of diet
therapy
c. General diet
 Regular diet
 High fiber diet
 Vegetarian
Week 13 3 hours
diet
Feb 8-10
 Therapeutic
diet

PREFINAL EXAMINATION
d. Diets modified in
consistency
 Clear liquid
 Full liquid
 Cold
liquid/T&A
diet
1.5 hours  Soft bland
Feb 10-13  Mechanical
soft
Week 14 3 hours  Bland
Feb 15-17  Residue
restricted
 Low fiber
 e. Diets modified in
composition
 Low calorie
 High calorie
 High protein
 Low protein
 Low fat
 Low
cholesterol
 Low
carbohydrates
 Low salt/
sodium
restricted
 Low purine/
purine
restricted
 Tube feeding
1. Enteral feeding
Types
Indications and contradictions for
use
Complications and problems
2. Types of enteral formula
Week 15 3 hours
Intact
Feb 22-24
Hydrolyzed
Modular
3. Feeding administration
Continuous drip
Bolus drip
Combination
4. Parenteral feeding
Indications and contraindications
for use
Complications and problems
f. Dietary management
of some common
medical conditions
including
computations and
preparations and their
Week 16 3 hours
rationale
Feb 29-
Diabetic mellitus
Mar. 2
Hypertensive diet
Gastrointestinal tract
Liver, gallbladder,
pancreas
 Cardiovascular
diseases
Diseases of the
kidneys
Cancers

Mar 7-9 6 hours PRACTICUM

GRADING SYSTEM:
The mode of computing the final grade is based on the raw scores from the student’s
performance considering the following factors or component as described for the indicated type of
concept:

Grading Component % of converted Final Raw Score

Class Standing 40%
Preliminary Examination 10%
Midterm Examination 20%
Pre-final Examination 10%
Final Examination 20%
Total 100%

Class Standing: Quizzes 40%

Recitation 20%
Project 20%
Attendance 10%
Attitude 10%
Course Requirements:
1. Four (4) major examinations
2. Written Assignments
3. Project to be submitted after the pre-final examination
4. Student Presentation/ reporting
5. Quizzes
Submitted by:

JANETTE J. VENERACION, RN, RM, MAN

Instructor

Noted by:

EMMA N. INTIA, RN, MAN

Level 2 adviser

Approved by:

DELIA B. OCO, RN, PhD

Dean