COURSE SYLLABUS
VNSG 1116 (1:1:0)
NUTRITION
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VOCATIONAL NURSING PROGRAM
NURSING DEPARTMENT
HEALTH OCCUPATIONS DIVISION
LEVELLAND CAMPUS
SOUTH PLAINS COLLEGE
SPRING 2012
Campuses:
Levelland
COURSE SYLLABUS
COURSE TITLE:
VNSG 1116 Nutrition
INSTRUCTORS:
Hope Alvarado, RN
OFFICE LOCATION, PHONE/E-MAIL:
Janet Hargrove, RN
OFFICE HOURS:
TA 204B
894-9611, ext 2386
jhargrove@southplainscollege.edu
By appointment only
SOUTH PLAINS COLLEGE IMPROVES EACH STUDENT’S LIFE
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I.
GENERAL COURSE INFORMATION
A.
COURSE DESCRIPTION:
Nutrition VNSG 1116 is an introduction to nutrients, their role in proper growth
and development and the maintenance of health. This course will also introduce
modification of diet for disease conditions.
B.
COURSE LEARNING OUTCOMES:
The student will identify the basic nutrients and discuss the role of nutrients in growth,
development and health maintenance.
VNSG 1116 Nutrition will also:
1.
2.
3.
4.
5.
6.
To help the student to realize the importance of good nutrition.
To acquaint the student with signs of good and poor nutrition.
To teach the student the food nutrients and their value in relation to health.
To learn the process of metabolism and oxidation of foods.
To teach the student how to evaluate and correct eating habits.
To introduce the student to modifications in the regular diet for disease
conditions.
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C.
COURSE COMPETENCIES:
A
B
C
=
=
=
(100 – 93)
(92 - 83)
(82 – 77)
BELOW 77 IS FALLING
D.
ACADEMIC INTEGRITY
Refer to the SPC college catalog. Refer to the SPC VNP student handbook: Honest Policy.
E.
SCANS and FOUNDATION SKILLS
C1, 4, 5, 6, 7, 9, 10, 13, 14
F 1, 5, 8, 9, 10, 11, 12, 13
F.
VERIFICATION of WORKFORCE COMPETENCIES
No external learning experiences provided. Successful completion of the NEAC
Competency statements at the level specified by the course (Level Objectives)
will allow the student to continue to advance within the program. Upon
successful completion of the program, students will be eligible to take the
state board exam (NCLEX) for vocational nurse licensure.
II.
SPECIFIC COURSE/INSTRUCTOR REQUIREMENTS
A.
REQUIRED TEXTBOOKS AND OTHER MATERIALS
1. Nix, Staci. (2005). Williams’ Basic Nutrition & Diet Therapy, 13th Editon, Mosby.
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B.
ATTENDANCE POLICY
Please see SPC catalogue and Vocational Nursing Student Handbook. Students
are expected to attend all classes and to remain for the entire class period.
Attendance will be taken at the beginning of class. Students not responding to
roll are marked absent in the attendance record. This is a sixteen (16) hour
course. Students absent for more than two (2) hours of this 16-hour course will be
withdrawn from the course.
C.
ASSIGNMENT POLICY
All class assignments are to be completed during the Spring semester. Failure to complete
assignments will result in a grade of INCOMPLETE. A grade of INCOMPLETE will not
permit a student to register for the next semester.
Internet resources are not acceptable, except for journal articles retrieval.
D.
GRADING POLICY
Unit Exams
1st Group Presentation
2nd Group Presentation Pamphlet
Dietary Analysis
Homework
E.
50%
20%
10%
10%
10%
SPECIAL REQUIREMENTS
See student handbook regarding failure to turning required assignments. Students
are required to read assigned text and view assigned films PRIOR to lecture
and/or demonstration. The student is responsible for learning terminology and
abbreviation.
There will be an exam after the completion of each assigned unit.
Students that are absent for an exam are responsible for contacting the instructor to schedule
a make-up exam. This must be done prior to the next unit exam or a zero will be recorded.
Students will be divided into groups and assigned a chapter to present. Once assigned, each
student will receive specific grading criteria related to their assignment. Full participation
from each student is expected and individual grades will be given out according to criteria.
Students will be divided into a second group and will be given a topic to research and create
a learning pamphlet for patient education. Each student will receive specific grading criteria
related to their topic. The group will be required to present the information from the
pamphlet to the class. Each student will turn in a copy of the pamphlet and individual
grades will be given according to grading criteria.
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COURSE OUTLINE
A. Required Reading:
Text as stated above and chapters as assigned. It is required that each chapter be read prior to
the lecture hour for the chapter. The student is responsible for an understanding of the key
concepts found in each chapter.
Nutrition Course Outline
Course Outline in the order chapters will be studied
Chapter
Chapter
Chapter
Test
IV.
Vitamins
Minerals
19
20
Coronary Heart Disease and Hypertension
Diabetes Mellitus
21
22
Kidney Disease
Surgery and Nutrition
3
Chapter
Chapter
Test
7
8
2
Chapter
Chapter
Test
Carbohydrates
Fats
Proteins
1
Chapter
Chapter
Test
2
3
4
4
ACCOMMODATIONS
Students with disabilities, including but not limited to physical, psychiatric, or learning disabilities, who
wish to request accommodations in this class should notify the Special Services Office. In accordance with
federal law, a student requesting accommodations must provide acceptable documentation of his/her
disability to the Special Services Coordinator. For more information, call or visit the Special Services
Office in the Student Services Building, 894-9611 ext. 2529, 2530.
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DIETARY ANALYSIS
1. This paper is worth 100 points (10% of the Final Grade.)
2. Go to MyPyramid.gov to find your My Pyramid Plan. This will tell you how many calories
per day is expected and how much from each food group.
3. Keep a written record of everything eaten from Friday to Sunday (3 days). List all meals
and snacks eaten each day.
4. Show food groups used and calories consumed as well as totals for the day.
5. Evaluate your dietary intake, show how well you followed the requirements for a balanced
diet. Make at least 4 different points and discuss in paragraph form. Describe any
changes you may want to make.
6. Paper due ___________________________
7. 10 points will be taken off for each day the paper is late.
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DIETARY ANALYSIS
Basic Food Groups
Calories
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk___________Fruit_________
Grains________ Veg_________
Meat & Beans_____________
Total Calories/day
Recommended
6
DIETARY ANALYSIS
Basic Food Groups
Calories
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk___________Fruit_________
Grains________ Veg_________
Meat & Beans_____________
Total Calories/day
Recommended
7
DIETARY ANALYSIS
Basic Food Groups
Calories
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk___________Fruit_________
Grains________ Veg_________
Meat & Beans_____________
Total Calories/day
Recommended
8
Dietary Analysis Grading Criteria
Day 1 Breakdown
20 points
Day 2 Breakdown
20 points
Day 3 Breakdown
20 points
Four points discussed
30 points
Spelling, Grammar
10 points
Total
100 points
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