Length:
Version 1 or 2: 30 hours (9 weeks). Version 3: 30 hours (9 weeks). Version 4: 36 hours (9 weeks).
Location:
Arnot-Ogden Medical Center, Roe Avenue, Elmira, NY.
Dates:
Version 1: April 1985 - March 1988. Version 2: April 1988 - July 1990. Version 3: August 1990 - July 1996. Version 4: August 1996 - August 1999.*
Instructional delivery format:
Traditional classroom model
Learner Outcomes:
Version 1: To provide the student with principles of basic nutrition with an opportunity to apply these principles to individuals. Version 2: Apply the principles of normal nutrition in selecting personal diet; identify the essential nutrients and describe their role in maintaining normal nutrition throughout life; answer questions, with guidance, concerning normal nutrition and nutritive value of foods; identify factors in a person's socio-economic background which influence food habits; use reliable sources of information and reference materials in the area of food and nutrition; evaluate food misinformation and fad diets. Version 3 or 4: All objectives included in Version 2 above; in addition, discuss various dietary patterns in which religion, culture, and food preference play an important role in food habits; list the local organizations, that would provide nutritional assistance to client; write the essential nutrients and their role in maintaining normal nutrition throughout all various stages of life; determine nutritional assessments and dietary data gathering; name dietary supplements or feedings that would help meet the nutritional needs of the client with nutritional impairment; identify reliable sources of information and reference materials in the area of food and nutrition.
Instruction:
Version 1 or 2: Nutrients, their functions, food sources, and utilization in the body; diet, nutritional assessment, and meal planning for the individual on a basic diet; regional, cultural, and religious food practices. (Prerequisites: Nursing 101 and 102, Chemistry, and Biology.) Version 3 or 4: Nutrients; their actions; interaction and balance in relationship to health and disease; processes by which nutrients are ingested, digested, absorbed, transported, and disposal of their end products during the lifespan; social, economic, cultural implications of food and eating.
