Clinical Nutrition – PHAS 310
Instructional Objectives
Upon completion of this course, the student will be able to :
NUTRITIONAL ASSESSMENT:
1.
Define basal metabolic rate.
2.
Discuss the major factors that determine the total energy requirement of an
individual.
3.
Describe how to calculate caloric requirements in a typical diet.
4.
State the energy requirements for a normal adult male and female, and the
recommended percentage of calories derived from carbohydrates, lipids, and
proteins in an ideal diet.
5.
Briefly define nutrition and discuss the role of a dietician in nutritional
counseling.
6.
Discuss the resources that can be utilized to define the recommended dietary
allowances, to include, vitamins, minerals, protein, fat, carbohydrates, and trace
elements.
CARDIOVASCULAR NUTRITION:
1.
Explain the role of dietary control and dietary changes in reducing the risk of
heart disease.
2.
Describe the role of sodium content in hypertension.
3.
Explain how fat modified diets play a role in the control of hyperlipidemia.
4.
List foods that should be avoided when modifying dietary fat content.
ENDOCRINE NUTRITION:
1.
List dietary recommendations for diabetic patients.
2.
Discuss dietary changes and caloric restrictions in the diet of an obese individual.
3.
Explain the criteria for successful weight reduction and methods of weight control
besides food limitation.
GASTROINTESTINAL NUTRITION:
1.
Explain the dietary principles utilized in the treatment of peptic ulcer disease.
2.
List foods that must be avoided by individuals with lactose intolerance.
3.
Define the gluten-free diet used in celiac sprue.
4.
Explain the dietary principles in the treatment of pancreatitis.
5.
Describe the concept of a residue restricted diet in the treatment of disorders of
the large intestine.
6.
Explain fatty food intolerance in biliary tract disease.
7.
Describe the dietary principles utilized in the treatment of hepatic disease.
RENAL NUTRITION:
1.
Discuss the need for protein restriction in renal disease.
2.
Explain the sodium depletion syndrome in renal disease.
3.
Explain the need for fluid restriction in patients with renal disease.
4.
Explain the role of hypo-magnesemia in the development of renal disease.
PEDIATRIC/ADOLESCENT NUTRITION:
1.
Explain the dietary benefits of breast-feeding.
2.
Describe options for treating lactose intolerance in the pediatric population.
3.
Describe the dietary changes and needs that occur in the pediatric and adolescent
population.
4.
Discuss the recognition and treatment of bulimia, and anorexia nervosa.
NUTRITION IN PREGNANCY:
1.
Discuss the recommended dietary allowances for females during pregnancy.
2.
Discuss the importance of providing an adequate caloric allowance during
pregnancy.
3.
List the foods that must be included in the diet of a pregnant female.
4.
Explain the need for vitamin supplementation during pregnancy.
5.
Explain foods that should be increased, and substances, foods that should be
avoided during active breast-feeding.
SURGICAL NUTRITION:
1.
Explain the progression of dietary needs in a post-operative patient from clear
liquids to a regular diet.
2.
Describe the metabolic responses to surgery with regards to, catabolic phase,
anabolic phase, and fat gain phase.
3.
With regards to enteral feedings describe the feedings available, administration of
feedings, and the complications and hazards of each.
4.
Explain the benefit of enteral feedings.
5.
Discuss the general guidelines utilized in determining the need for total parenteral
feedings.
6.
Discuss caloric calculations in total parenteral feedings.
7.
Discuss the need for trace elements.
SPECIAL CASES IN NUTRITION:
1.
Describe nutritional problems that arise in patients with cancer.
2.
Describe the changes that occur with aging with regards to nutritional
requirements.
3.
Explain the special dietary requirements that are necessary in patients with burns
and fractures.
4.
Calculate the basal energy expenditure utilizing the Harris Benedict Formula.