Course info

At the end of this course, the student should be able to:

1. discuss food classes, sources and their functions;

2. explain terminologies associated with nutrition in health and illness;

3. discuss the criteria for food selection, preservation, preparation and budgeting; and

4. discuss the relationship between nutrition and disease control and management.

Historical perspectives of nutrition as a science. Food classes (organic and inorganic) and their

functions. Food nutrients. Relationship of digestion and absorption of food to health. Nutrient

quality of local foods and diets. Factors affecting choice of food such as culture, religion,

socioeconomic status, food availability, health status, natural disasters and political instability.

Food selection/choice, purchasing, preservation, preparation and budgeting. Diet therapy for

control and treatment of disease conditions. Planning and provision of special therapeutic diets

to clients and patients. Nutrition education. Use of nutritional supplements. Factors that affect

nutrition. Diet, food habits and choice. Selection and formulation of balanced and weaning diets.

Use of food composition tables. Nutrient requirements and recommended daily calorie

requirements (RDA)/micronutrient requirements. Food in relation to the life cycle. The role of the

nurse in promotion of good nutrition in hospital (in and out patient), schools, and community.