BASIC NUTRITION AND DIET THERAPY
Applicable students: Six-year system oversea students in the department of
clinical medicine.
Class hours: It takes 36 hours to study this course.
Teaching Hours Distribution
Chapter
Contents
Teaching Hours
Chapter 1
Introduction, Carbohydrates & Fats
4
Chapter 2
Proteins & Energy Balance
4
Chapter 3
Minerals
4
Chapter 4
Vitamins
4
Chapter 5
Nutrition Throughout the Life Cycle
4
Chapter 6
Commchaptery Nutrition
4
Chapter 7
Clinical Nutrition
4
Chapter 8
Clinical Nutrition
4
Chapter 9
Clinical Nutrition
4
Total
36
CHAPTER 1: INTRODUCTION TO BASIC PRINCIPLES
OF NUTRITIONAL SCIENCE
[Objectives]
Knowledge
At the end of the course the student will be able to:
1. Understand that good food and key nutrients are essential to life and health.
2. Explain the definition and function of the DRIs.
3. Define a balanced diet.
4. Analyze personal dietary intake and compare it to the guidelines and standards.
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5. Identify the physical and chemical properties that characterize six categories of
nutrients: Carbohydrates, fats, proteins, vitamins, minerals and water.
6. Explain how the functions of various nutrients are related to health, including the
health consequences of deficient or excessive intake.
7. Distinguish between simple and complex carbohydrates in form and function and
the health effects associated with carbohydrate intake including fiber and sugar
intake.
8. Differentiate between members of the lipid family--triglycerides, phospholipids,
and sterols--in form and function and the health effects associated with lipid intake,
especially triglyceride and cholesterol intake.
9. Describe protein form and function, identify essential amino acids, and explain the
health effects of protein intake, including Protein Energy Malnutrition.
10. Describe food sources of various nutrients.
11. Understand the concepts of energy balance.
12. Describe how the body uses nutrients for storage and energy.
13. Explain the differences between water- and fat-soluble vitamins, including how
each one functions in the body, the deficiency/toxicity symptoms, and major food
sources.
14. State which vitamins have antioxidant effects and what those effects are?
15. Explain the differences between major and minor minerals, including how each
one functions in the body, the deficiency/toxicity symptoms, and major food
sources.
[Contents]
Theory
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1. Introduction of nutrition
(1) Definition of Nutrition, Nutrients and Dietetics
(2) Nutrients and their function in food
(3) Importance of a Balanced Diet and good nutrition
(4) Dietary Reference Intakes (DRIs)
(5) Food Guides and Recommendations
2. Carbohydrates
(1) Simple and complex carbohydrates
(2) Functions of carbohydrates
(3) Fibers: Definition, types, sources, action in the body
(4) Digestion and absorption
(5) Food sources of carbohydrates
(6) Body needs for carbohydrates and dietary reference intake
3. Fats
(1) Chemical structure and classification
(2) Fatty acids: Types according to length of carbon chain, degree of unsaturation,
nomenclature (systemic and omega), stability.
(3) Functions of fats
(4) Essential fatty acids: function and food sources
(5) Digestion, absorption and transport
(6) Food sources of fats
(7) Body needs for fat and dietary reference intake
4. Proteins
(1) Chemical structure and classification
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(2) Amino acids & proteins
(3) Role of proteins in body
(4) Complementary effects of protein
(5) Digestion and absorption of proteins
(6) Measures of protein quality
(7) Food sources of protein
(8) Body needs for protein and dietary reference intake
(9) Protein-energy malnutrition: Marasmus & kwashiorkor
5. Energy
(1) Human energy system
(2) Energy balance
① Energy in: The energy the food provides and body stored
② Energy out: The energy the body spends on Basal energy expenditure
(BEE) / Resting energy expenditure (REE), Activity and Thermic effect of
food, etc.
(3) Recommendations for dietary energy intake
6. The Vitamins
(1) An overview: discovery, definition, classification and functions of vitamins
(2) Fat-soluble vitamins: The role, metabolism and absorption, deficiencies,
toxicities and food sources and requirements of the fat-soluble vitamins
including Vitamin A and Beta-Carotene, Vitamin D, Vitamin E and Vitamin K.
(3) Water-soluble vitamins: The role, metabolism and absorption, deficiencies,
toxicities and food sources and requirements of the B vitamins (Thiamin,
riboflavin, pantothenic acid, vitamin B6, folate, vitamin B12) and vitamin C.
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7. The minerals
(1) An overview: definition, classification and functions of minerals
(2) The major minerals: Calcium will be discussed regarding their roles in the
body, influence on absorption, deficiency, food sources and dietary
requirements.
(3) The Trace Minerals: The following minerals will be discussed regarding their
roles in the body, absorption and metabolisms, deficiency, toxicity, food
sources and dietary requirements, where applies Iron, Zinc, Iodine, Selenium.
CHAPTER 2: NUTRITION THROUGHOUT
THE LIFE CYCLE
[Objectives]
Knowledge
1. Describe how nutrition choices impact the life cycle before and during pregnancy,
during lactation and infancy, during childhood and adolescence, and through
adulthood and aging.
2. Discuss the scientific rationale for defining nutritional requirements during the
lifecycle.
3. Understand the importance of breastfeeding.
[Contents]
Theory
1. Nutritional demands of pregnancy and daily food plan
2. General concerns for pregnancy
(1) Functional gastrointestinal problems
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(2) Complications of pregnancy
3. Nutritional needs for lactation
4. Advantages of breastfeeding
5. Nutritional requirements for growth and development
6. Common nutritional problems during the growth
7. Nutrition for adults: self-study
CHAPTER 3: COMMCHAPTERY NUTRITION AND
HEALTH CARE
[Objectives]
Knowledge
1. Outline the cultural food patterns around world.
2. Explain how cultural, social, and psychological factors affect food choices and
consumption.
3. Recognize the relationship between physical fitness, health, and nutrition.
4. State the benefits associated with physical activity, and the fuels that are necessary
for physical performance and daily activity.
5. Understand the use of proper nutrition in maximizing human performance and
longevity and improving nutritional well-being of populations.
6. Evaluate nutrition information and product claims as a wise consumer.
[Contents]
Theory
1. Cultural development of food habits
(1) Asian food patterns
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(2) Mediterranean food pattern
2. Social, psychological, and economic influences on food habits
3. Physical activity recommendations and benefits
4. Dietary needs during exercise
CHAPTER 4: CLINICAL NUTRIOTION
[Objectives]
Knowledge
1. Acquire basic knowledge of the nutritional care process.
2. Describe the measurements and evaluation for nutritional status.
3. Explain the relationship between nutrition and certain chronic diseases.
4. Present current evidence for the role of key nutrients in the prevention of chronic
diseases.
5. Provide the rationale and knowledge of several regimens of medical nutrition
therapy for the prevention and treatment of common diseases such as high blood
pressure, diabetes and gastric reflux, renal disease, cancer and AIDS through
dietary interventions.
6. Discuss feasible nutrition plans that meet present standards for adult human
nutritional health and the prevention of chronic disease.
[Contents]
Theory
1. The nutritional care process
2. Collecting and analyzing nutrition information
3. Planning and implementing nutritional care: basic principles and mode of feeding
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4. Gastrointestinal and accessory organ problems
(1) Peptic ulcer disease of the stomach and duodenum: causes and dietary
management
(2) Cystic fibrosis: disease process and nutrition management
(3) Irritable bowel syndrome: disease process and nutrition management
(4) Liver disease: disease process and nutrition management
5. Coronary heart disease and hypertension
(1) Coronary heart disease:
① Disease process
② Metabolism features
③ Risk factors
④ Dietary recommendation
(2) Essential hypertension:
① Disease process
② Principles of nutrition therapy
6. Diabetes mellitus
(1) The nature of diabetes
(2) Metabolism and regulation of blood glucose
(3) General management
(4) Diet therapy and glycemic index of foods
7. Renal disease
(1) Nephron disease: disease process and nutrition therapy
(2) Renal failure: disease process and nutrition therapy
(3) Kidney stones: disease process and nutrition therapy
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8. Surgery and nutritional support
(1) Nutritional needs of general surgery patients
(2) General dietary management
(3) Nutritional needs for patients with burns
9. Nutritional support in cancer and AIDS
(1) Cancer
① Process of cancer development
② Nutritional support for cancer treatment
③ Prevention
(2) AIDS
① Process of AIDS
② Nutrition management in the HIV/AIDS patient
REFERENCES
1. Whitney & Rolfes, Understanding Nutrition, 10th Edition, 2004: West Publishing
Company, St. Paul, MN.
2. Whitney & Rolfes, Understanding Nutrition Study Guide, 10th Edition, 2004: West
Wadsworth, Thompson Learning Inc.
3. Smolin, LA & Grosvenor, MB. Nutrition: Science and Applications, 4th Edition.
2003: John Wiley & Sons, Inc.
4. Sizer, Frances S, and Eleanor N. Whitney. Nutrition Concepts and Controversies,
9th Edition. 2003: St. Paul: West Publishing Company
5. Balch and Balch. Prescription for Nutritional Healing, 3rd Edition, 2000: Avery.
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6. Whitney, E. Cataldo, C. and Rolfs. Understanding Normal and Clinical Nutrition,
6th Edition, 2002: West Publishing Company, San Francisco
7. J. Mann and S. Truswell. Essentials of Human Nutrition, 2nd Edition. 2002: Oxford
University Press
8. Shils, Olson, Shike, and Ross. Modern Nutrition in Health and Disease, 9th Edition.
1999: Williams and Wilkins.
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