COURSE SYLLABUS
VNSG 1116 (1:1:0)
NUTRITION
Vocational Nursing Program – Plainview Extension
Health Occupations Division
Technical Education Division
Plainview Campus
Long
SOUTH PLAINS COLLEGE
Fall Semester - 2011
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SOUTH PLAINS COLLEGE - PLAINVIEW
FALL 2011
COURSE SYLLABUS
COURSE TITLE:
VNSG 1116 (1:1:0)
NUTRITION
INSTRUCTOR:
TOY LONG, RN, BSN, CCHP
OFFICE LOCATION
PHONE / E-MAIL:
Plainview Center – 104E
806-716-4408 tlong@southplainscollege.edu
OFFICE HOURS:
1300-1500 Mon. Through Thurs. Friday by appointment only
SOUTH PLAINS COLLEGE IMPROVES EACH STUDENT’S LIFE
COURSE DESCRIPTION:
This course is an introduction to nutrients, their role in proper growth and development, and the
maintenance of health. The course will also introduce modification of diet for disease conditions.
COURSE LEARNING OUTCOMES:
The student will identify the basic nutrients; and discuss the role of nutrients in growth and
development and health maintenance.
COURSE COMPETENCIES:
Student must complete this course with a grade of 75% or above based on the following
objectives:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Identify the essential nutrients and their functions.
Identify the components of the Food Pyramid and Recommended Daily Allowances.
Identify the ways in which the consumer benefits from regulations governing the food
industry.
Discuss ways in which the nurse can contribute to nutritional wellness as a preventive against
disease.
Define nutritional therapy and its relationship to the treatment of disease.
Discuss nursing responsibilities and interventions integral in nutrition.
Identify some common food-drug interactions that may decrease or increase the therapeutic
effect of the drug.
Prepare a therapeutic diet plan using principles of good basic nutrition and assessment of
dietary needs; prepare therapeutic diet teaching plans and implement them in simulated
clinical situations.
Apply principles of nutrition essentials to food selection and preparation.
ACADEMIC INTEGRITY: Refer to (Plainview) Student Handbook (page 24) and the SPC College
Catalog (page 24).
SCANS & FOUNDATION SKILLS:
C – 2, 3, 5, 6, 7, 10, 11, 12, 14, 15, 16, 17
F – 1, 2, 3, 5, 7, 8, 9, 10, 11, 12, 16
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VERIFICATION OF WORKPLACE COMPETENCIES:
NCLEX-PN Licensure Exam eligibility following successful completion of the one-year
vocational nursing program.
SCANS COMPETENCIES
C-1
C-2
C-3
C-4
TIME – Selects goals – relevant activities, ranks them, allocates time, prepares and follows
schedules.
MONEY - Uses or prepares budgets, makes forecasts, keeps records and makes adjustments to meet
objectives.
MATERIALS & FACILITIES – Acquires, stores, allocates and uses materials or space efficiently.
HUMAN RESOURCES – Assess skills and distributes work accordingly, evaluates performances
and provides feedback.
INFORMATION – Acquires and Uses Information
C-5
Acquires and evaluates information.
C-6
Organizes and maintains information.
C-7
Interprets and communicates information.
C-8
Uses computers to process information.
INTERPERSONAL – Works With Others
C-9
Participates as members of a team and contributes to group effort.
C-10 Teaches others new skills.
C-11 Serves Clients/Customers – works to satisfy customer’s expectations.
C-12 Exercise Leadership – Communicates ideas to justify position, persuades and convinces others
responsibility challenges existing procedures and policies.
C-13 Negotiates – works toward agreements involving exchanges of resources; resolves divergent
interests.
C-14 Works With Diversity – Works well with men and women from diverse backgrounds.
SYSTEMS – Understands Complex Interrelationships
C-15 Understands Systems – Knows how social, organizational, and technological systems work and
operate effectively with them.
C-16 Monitors and Corrects Performance – Distinguishes trends, predicts impacts in system operations.
C-17 Improves Designs Systems – Suggests modifications to existing systems and develops new or
alternative systems to improve performance.
TECHNOLOGY – Works With a Variety of Technologies
C-18 Selects Technology – Chooses procedures, tools, or equipment, including computers and related
technologies.
C-19 Applies Technology to Task – Understands overall intent and proper procedures for setup and
operation of equipment.
C-20 Maintains and Troubleshoots Equipment – Prevents, identifies, or solves problems with equipment.
FOUNDATION SKILLS
BASIC SKILLS – Reads, Writes, Performs Arithmetic and Mathematical Operations, Listens and
Speaks
F-1
Reading – Locates, understands and interprets written information in prose and in documents such as
manuals, graphs and schedules.
F-2
Writing – Communicates thoughts, ideas, information and messages in writing and creates
documents such as letters, directions, manuals, reports, graphs and flow charts.
F-3
Arithmetic – Performs basic computations; uses numerical concepts such as whole numbers, etc.
F-4
Mathematics – Approaches practical problems by choosing appropriately from a variety of
mathematical techniques.
F-6
Speaking – Organizes ideas and communicates orally.
3
THINKING SKILLS – Thinks Creatively, Makes Decisions, Solves Problems, Visualizes and
Knows How to Learn and Reason
F-7
Creative Thinking – Generates new ideas.
F-8
Decision Making – Specifies goals and constraints, generates alternatives, considers risks, evaluates
and chooses best alternative.
F-9
Problem Solving – Recognizes problems, devises and implements plan of action.
F-10 Seeing Things in the Mind’s Eye – Organizes and processes symbols, pictures, graphs, objects and
other information.
F-11 Knowing How to Learn – Uses efficient learning techniques to acquire and apply new knowledge
and skills.
F-12 Reasoning – Discovers a rule or principle underlying the relationship between two or more objects
and applies it when solving a problem.
F-13
F-14
F-15
F-16
F-17
PERSONAL QUALITIES – Displays Responsibility, Self-Esteem, Sociability, Self-Management,
Integrity and Honesty
Responsibility – Exerts a high level of effort and perseveres toward goal attainment.
Self-Esteem – Believes in own self-worth and maintains a positive view of self.
Sociability – Demonstrates understanding, friendliness, adaptability, empathy and politeness in group
settings.
Self-Management – Assesses self accuracy, sets personal goals, monitors progress and exhibits self
control.
Integrity / Honesty – Chooses ethical courses of action.
SCANS FOUNDATION AND COMPETENCY SKILLS (by course)
Foundations; (F)
ECON 230:
1, 2, 3, 4, 5, 8, 9, 10, 11, 12, 17
Competencies: (C)
2, 15
ENGL 1301
1302
1, 2, 5, 7, 8, 9, 11, 12, 13, 15, 16, 17
1, 2, 5, 7, 8, 9, 11, 12, 13, 15, 16, 17
5, 6, 7, 8
5, 6, 7
GOVT 2301
1, 2, 10, 11, 12, 17
15
HIST
1, 2, 5, 10, 11, 12, 17
15
MATH 1314
3, 4, 9, 10, 11, 12
–
PSYC
1, 2, 10, 11, 12, 15, 16, 17
4, 14
1302
2301
READ 1314
1, 2, 5, 7, 8, 9, 10, 11, 12, 15, 17
13, 14, 15
1, 5, 6, 7, 8, 9, 10, 12,
SPCH
1321
2, 4, 5, 6, 7, 8, 9, 10, 13, 14
1, 5, 6, 7, 14
SOC
1301
1, 2, 5, 8, 9, 10, 11, 12, 15, 16, 17
4, 14
PHYS
1315
1,2,4,10,11,12
–
Example for PSYC: Scans:
Foundation Skills:
Competencies:
1, 2, 10, 11
4, 13
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4.1.1 Syllabus Statements:
Each syllabus should include the following Diversity Statement and the Disabilities Statement
appropriate to the location of the course.
4.1.1.1
Diversity Statement:
In this class, the teacher will establish and support an environment that values and nurtures
individual and group differences and encourages engagement and interaction. Understanding and
respecting multiple experiences and perspectives will serve to challenge and stimulate all of us to
learn about others, about the large world and about ourselves. By promoting diversity and
intellectual exchange, we will not only mirror society as it is, but also model society as it can be.
4.1.1.2.
Disabilities Statement:
Levelland Campus
Students with disabilities, including physical, psychiatric, or learning
disabilities, who wish to request accommodations in this class should
notify the Special Services Office early in the semester so that the
appropriate arrangements may be made.
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.
Reese Center and Byron Martin Advanced Technology Center
(ATC)
Students with disabilities, including physical, psychiatric, or learning
disabilities, who wish to request accommodations in this class should
notify the Special Services Office early in the semester so that the
appropriate arrangements may be made.
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 room 809 and 811, Reese Center, Building 8,
885-3048 ext 4654
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TEXTBOOK: Dudek, S.G. (2010). Nutrition Essentials for Nursing Practice, 6th Ed, Philadelphia,
Lippincott, Williams and Wilkins.
ATI Nutrition for Nursing 3.1 Review Module.
ATTENDANCE POLICY: Refer to College Catalog (page 21) and Student Handbook (Plainview)
(page 14). This course is a 16-contact hour course – 2 hours of allowable absence (Student
Handbook).
COURSE REQUIREMENTS:
1.
Read textbook assignments prior to class discussion.
2.
Participation in a “healthy food presentation” with emphasis placed on the nutrient groups.
Students will be responsible for preparing and presenting the display information
of the assigned nutrient group to the class. Each group will have a leader to coordinate
student contribution to the project. Each student will be assigned a portion of the project
by the leader. A written summary of the contribution will be turned in by each student.
The group presentation will be evaluated on the basis of nutrient value, originality, creativity,
and eye appeal. Nutritional content and its contribution to the daily food recommendations
should be included in display and presentation.
Information content / nutrient value / participation
50 points
Creativity / originality / eye appeal
15 points
Presentation
35 points
2.
Three Unit Exams - Information is accumulative and exams will incorporate
progressive principles of nutrition. Evaluation methods will be diverse enough to
accommodate all learning styles. Questions on these exams will be written in a format
to incorporate the nursing process and application to the promotion of health and
wellness.
5.
Attendance and participation in all class sessions.
GRADING:
Three Unit Exams
Group Project
Dietary/Diary Analysis Paper
75%
15%
10%
A
100-90
B
89-80
C
79-75
D
74-70
F
69 or below
Below 75 is failing
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ASSIGNMENTS:
TUES / SEPT 27- (0800-1000)
Chapters 1 and Chapter7
Divide in Groups (5)
THURS / SEPT 29-(0800-1000)
5 groups, ½ hour for each
TUES / OCT. 4 (0800-1000)
TEST # 1
Chapters 1-7
THURS / OCT 6-(0800-1000)
Chapters, 14, 15, 16
TUES / OCT 11-(0800-1000)
Chapter 17, Chapter 18
Dietary Analysis Paper due
THURS / OCT 13 -(0800-1000)
TEST # 2
Chapters 14 – 18
TUES / OCT. 18 -(0800-1000))
Chapters 19, 20, 21,22
THURS / OCT 20 -(0800-1000)
TEST # 3
Chapters 19-22
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Chapter 1 ....................................................... Objectives ......................................................... Page 2
Chapter 2 ....................................................... Objectives ....................................................... Page 18
Chapter 3 ....................................................... Objectives ....................................................... Page 44
Chapter 4 ....................................................... Objectives ....................................................... Page 62
Chapter 5 ....................................................... Objectives ....................................................... Page 88
Chapter 6 ....................................................... Objectives ..................................................... Page 118
Chapter 7 ....................................................... Objectives ..................................................... Page 148
Chapter 14 ..................................................... Objectives ..................................................... Page 326
Chapter 15 ..................................................... Objectives ..................................................... Page 356
Chapter 16 ..................................................... Objectives ..................................................... Page 385
Chapter 17 ..................................................... Objectives ..................................................... Page 402
Chapter 18 ..................................................... Objectives ..................................................... Page 419
Chapter 19 ..................................................... Objectives ..................................................... Page 451
Chapter 20 ..................................................... Objectives ..................................................... Page 485
Chapter 21 ..................................................... Objectives ..................................................... Page 514
Chapter 22 ..................................................... Objectives ..................................................... Page 536
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DIETARY ANALYSIS
1. This paper is worth 100 points (10% of the Final Grade.)
2. Go to www.MyPyramid.gov to find you’re 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:
Tuesday, October 11, 2011__________________________________
7.
Ten (10) points will be taken off for each day the paper is late. Paper must be turned in at the first
of class. If turned in after class , it will be considered late.
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DIETARY ANALYSIS
Basic Food Groups
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk ___________________
Fruit____________________
Grains _________________
Vegetables_______________
10
Meat & Beans ____________________
Total Calories per day ______________________________
Recommended ____________________________________
DIETARY ANALYSIS
Basic Food Groups
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk ___________________
Fruit____________________
Grains _________________
Vegetables_______________
11
Meat & Beans ____________________
Total Calories per day ______________________________
Recommended ____________________________________
DIETARY ANALYSIS
Basic Food Groups
Breakfast
Subtotal
Lunch
Subtotal
Dinner
Subtotal
Snacks
Subtotal
Totals for Food Groups
Milk ___________________
Fruit____________________
Grains _________________
Vegetables_______________
12
Meat & Beans ____________________
Total Calories per day ______________________________
Recommended ____________________________________
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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