NUTRITION FOR HEALTH INSTITUTIONS

Course Description

The definition and purpose of the course; Introduction to nutrition, nutrition wellness, adequate and balanced diet, nutrient’s groups, description, composition, the importance of nutrition and the use, the nutrient function, digestion, absorption and metabolism, requirement level and resources, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Energy and macronutrient (carbohydrates, protein, fat) to teach students the importance of healthy eating and body work, food energy, carbohydrates, assessment in terms of protein and fat content according to different age and sex daily energy, carbohydrate, protein and fat requirements with them can be achieved to teach students the kind and amount of food, in determining the nutritional status, the implementation of individual food consumption and physical activity records recording methods and develop recommendations for a healthy diet.

NUTRITION FOR HEALTH INSTITUTIONS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Will be able to identify the food groups, nutrients, their food sources and required amounts by the body(2).
2. 02 Will be able to explain energy balance & metabolism, importance of water balance in the body (4)
3. 03 Will be able to explain food sources, digestion and metabolism of carbohydrates(4)
4. 04 Will be able to explain food sources, nutrition and metabolism of proteins and amino acids(4)
5. 05 Will be able to explain classification of dietary lipids, food sources, nutrition and metabolism of lipids by the body(4)
6. 06 Will be able to understand food sources, body functions, toxicity, deficiency ,bioavailability and absorption of fat soluble vitamins(4)
7. 07 Will be able to understand, food sources, body functions, toxicity ,deficiency, bioavailability and absorption of water soluble vitamins (4)
8. 08 Will be able to explain, food sources, body functions of minerals and mineral deficiencies(4)
9. 09 Will be able to define polyphenols, food sources and potential health benefits(3)

Course Syllabus

Reference Books & Course Materials

1. 01 1. Whitney, E., & Rolfes, S. R. (2022). Understanding nutrition (17th ed.). Cengage Learning.
2. 02 2. Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
3. 03 3. Smolin, L. A., & Grosvenor, M. B. (2023). Nutrition: Science and applications (5th ed.). Wiley.
4. 04 4. World Health Organization. (2020). Healthy diet: Fact sheet & guidance. Retrieved from https://www.who.int/news-room/fact-sheets/detail/healthy-diet

Learning Outcomes

1. Students identify common problems associated with energy imbalance and relate them to health outcomes SOLO 4
2. Students evaluate the roles of carbohydrates, proteins, and fats in supporting body function and health SOLO 4
3. Students assess individual dietary needs based on age, sex, and energy requirements SOLO 4
4. Students analyze food intake by recording and interpreting food consumption and physical activity data SOLO 4
5. Students develop dietary recommendations based on nutrient intake, lifestyle, and physiological need SOLO 4
6. L01 Students define core concepts in nutrition, including nutrition wellness, adequate and balanced diet, and nutrient groups SOLO 3
7. L02 Students describe the composition, classification, and physiological functions of essential nutrients SOLO 4
8. L03 Students explain the processes of digestion, absorption, and metabolism and their roles in nutrient utilization SOLO 4
9. L04 Students calculate and interpret the energy value of food and the body’s energy requirement SOLO 4

Program Outcomes

1. P01 PO1: To identify and use theoretical and applied knowledge as well as up-to-date/cutting edge laboratory techniques and analyses methods in the field of molecular biology and genetics.
2. P02 PO2: To identify problems related to molecular biology and genetics.
3. P03 PO3: To design and conduct experiments through hypothesis driven scientific research; and to analyze and interpret data to find solutions to molecular biology and genetics related problems.
4. P04 PO4: To work independently and as part of research group in a multidisciplinary team setting
5. P05 PO5: To apply the principles of scientific research ethics and academic integrity
6. P06 PO6: To interpret, explain and present primary scientific literature and novel findings in oral, written and visual presentation formats
7. P07 PO7: To evaluate experimental data and theoretical findings by using critical and analytical thinking techniques.
8. P08 PO8: To use the currently acceptable process of preparing research proposals and manuscripts for publishing in scientific journals.
9. P09 PO9: To apply the principles of molecular biology and genetics in generating/finding solutions to social problems / issues.
10. P10 PO10: To identify and implement environmental and laboratory safety procedures.
11. P11 PO11: To identify and apply the necessary professional skill set in projects and jobs involving independent and competitive careers in academia, industrial, medical or clinical research, science education, scientific writing and communication, health care, health care policy and civil service.

Po-Lo Matrix