NCM: 105

MODULE

NUT RITION AND DIET

THERAPY

Maria Joana T. Nicolas, RND

INSTRUCTOR  
 Table of Contents
Table of Contents 1
Preliminaries
Module Overview 1-3
Learning Outcomes 4
Unit 1: Introduction to Nutrition 5
Definition of terms 5
Nutrition Concepts 5
Classification of Nutrients 6
Learning Task 1 …………………………………………………………………………………………………………..6
Unit 2: Six Essential Nutrients 7
1.Carbohydrates 7
Function .....7
Deficiency/Toxicity 7
Food Sources 7
2.Protein 8
Function ….8
Deficiency/Toxicity 8
Food Sources 8
3.Fats 10
Function 10
Deficiency/Toxicity 10
Food Sources 10
4.Water
Function
Deficiency/Toxicity
Food Sources
5.Vitamins and Minerals 12
Function
Deficiency/Toxicity
Food Sources
Learning Task 2 ………………………………………………………………………………………………………..23
Learning Task 3-4 ……………………………………………………………………………………………………..24
Unit 3: Basic Tools in Nutrition 25
FNRI Food Guide Pyramid
10 Nutritional Guidelines for Filipinos
RDA/RENI
FEL
Food Labelling

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 Course Title:
NUTRITION AND DIET THERAPY
Course Code: NCM 105

Course Credit: Theory: 2 units (36 hours), Lab-1 unit (54 hours)

Placement: Second Year, First Semester

Course Pre-requisites: Biochemistry, NCM 101, 102, NCM 103

Academic Term and School Year: First Semester, AY:2020-2021

College Goal:

The College of Nursing and IHAP envision itself as the center of

development of globally competitive Christian health care
professionals equipped with the Franciscan values and ideals,
committed to provide quality and holistic health services that will
contribute to local and national progress.

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 LEARNING OUTCOMES:
1. Apply knowledge of physical, social, natural and health sciences and
humanities in the practice of nursing.
2. Provide safe, appropriate and holistic care to individuals, families,
population groups and community utilizing the nursing process.
3. Apply guidelines and principles of evidence-based practice in the
delivery of care.
4. Practice nursing in accordance with the existing laws, legal, ethical and
moral principles.
5. Communicate effectively in speaking, writing and presenting using age
and culturally appropriate language.
6. Document to include reporting up – to-date client care accurately and
comprehensively.
7. Work effectively in collaboration with inter, intra and multi- disciplinary
and multi-cultural teams.
8. Practice beginning management and leadership skills in the delivery of
client care using a system approach.
9. Engage in lifelong learning with a passion to keep current with national
and global developments I general and nursing and health
development in particular.
10. Demonstrate responsible citizenship and pride of being a Filipino.
11. Apply techno-intelligent care systems and processes in health care
delivery.
12. Adopt the nursing core values in the practice of the profession.
13. Apply entrepreneurial skills in the delivery of nursing care.

LEVEL OUTCOMES:

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At the end of the second year, given a normal and high-risk mother and newborn, child,
family, population group and community in any health care setting. The learner
demonstrates safe, appropriate and holistic care utilizing the nursing process.

Unit 1: Introduction
NUTRITION Is the study of food and how the body makes use of it. It is not only
concerned with the quantity and quality of the food one eats but the process by which
one receives and utilizes the food in the body for growth and renewal as well as
maintenance of the different body functions.

Function of Nutrition:

• The basic function of Nutrition is to maintain life by allowing one to grow and be
in a state of optimum health.

• Therefore, it is the study about

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What is Food?

 Is anything which when taken and digested nourishes the body. It is a vital need
without which man cannot live.
 Foods are culturally acceptable substances that supply heat and energy, build
and repair body tissues and regulate body processes.

PHYSIOLOGICAL:

 Energy Giving
 Body Building
 Protection
 Regulation
 Social
 Psychological

NUTRIENTS:

• Are chemical substances found in food performing diverse roles in the body
namely,

-To provide heat and energy

-To build and repair body tissues

-To regulate body processes

• Since nutrients are found mainly in natural foods, adequate intake of these
nutrients is necessary to carry out physiological functions of organisms.

• The Human body needs more than 40 different nutrients for good health.

• No single food can provide all the nutrients in the amount needed.

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 Nutrients can be classified according to the following:

1. As to function- Nutrients form tissues in the body and body building. These furnish
heat and energy such as fats, carbohydrates and protein.
2. As to Chemical Properties- Nutrients are classified as either organic or inorganic
3. As to Essentiality- This refers to their significant contribution to the body’s
physiological functioning.
4. As to Concentration- Some nutrients are needed in large amounts than others.

Classification of Nutrients

Macronutrients
Which nutrient are needed in large amounts by human body.
-Carbohydrate/CHO
-Protein/Chon
-Fat
-Water/H2O
Micronutrients
-Vitamins
-Minerals

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 LEARNING TASK 1

1. What is the significant role of Nutrition in Nursing Care?

2. What do you think are the reasons why Nutritional Science is applied to
Nursing Care?

3. What is Nutrition in your own perspective?

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 ________________________________________________________________________

CARBOHYDRATES-provides about 4 kcal per gram and that energy is used as fuel in
muscles and brain.

THREE CLASSIFICATIONS:
1. Monosaccharides
2. Dissacharides
3. Polysaccharides

Monosaccharides
-is the simplest form of CHO.
1. Glucose
2. Fructose
3. Galactose
GLUCOSE- dextrose
-sweet corn, corn syrup, blood sugar
FRUCTOSE- Levulose
-found in honey
GALACTOSE- not found free in foods

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-it is produced from lactose milk

Dissacharides or Double Sugars

-made up of 2 monosaccharides.
1. Sucrose
2. Maltose
3. Lactose
SUCROSE- ordinary table sugarprocessed from cane and beet sugar
MALTOSE- not found in free foodIt occurs in malt products
LACTOSE- milk sugar

Polysaccharides - commonly known as complex sugars

1. Starch
2. Dextrins
3. Cellulose
4. Pectins
5. Glycogen

• STARCH- the most significant polysaccharides in human nutrition.

• DEXTRIN- not found in free food. Formed as an intermediate product in the

breakdown of starch.

• CELLULOSE- Non digestible by human.

-Found in unrefined grains, fruits and vegetables.

 Soluble- Found in fruits, legumes, oats and barley.

-Lower blood cholesterol

-delay GIT transit

 Insoluble- Found in wheat bran, whole grain bread, cereals

-Accelerate GIT transit

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  PECTINS- are non-digestible

-It sources include mostly fruits

 GLYCOGEN- (Animal Starch)

-are formed from glucose and stored in liver and muscle tissue.

-its food sources include mainly meats and sea foods.

 PROTEIN
-Provides about 4 kcal per gram and that energy used for building and repairing
muscles, red blood cells, hair and other tissues.
 CLASSIFICATION OF PROTEINS
1. SIMPLE PROTEINS
2. COMPOUND PROTEINS
3. DERIVED PROTEINS

SIMPLE PROTEINS
 -Albumin
 -Globulins
 -Glutelins
 -Prolamines
 -Albuminoids
 -Histones and Protamines
Non-Essential Amino Acids/NEAA- can be manufactured by the body and therefore
not as necessary for consideration in the diet.

-Glycine

-Alanine

-Aspartic Acid

-Glutamic acid

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-Proline

-Hydroxyproline

-Cystine

-Tyrosine

-Arginine

-Serine

-Ristidine

PEM-Protein and Energy Malnutrition

-is a condition resulting from insufficiency of protein, energy or both in the diet
1. MARASMUS
2. KWASHIORKOR

FATS
 Provides 9 kcal per gram and fat maintains skin and hair, vital organs
provides insulation and is necessary for the production and absorption of
certain vitamins and hormones.

CLASSIFICATION OF FATS:

SIMPLE LIPIDS- are called Neutral Fats

-the chemical name is Triglycerides

B. COMPOUND LIPIDS- various combination of fats

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-Phospholipids

-Glycolipids

-Lipoprotein
DERIVED LIPIDS- are simple derivative from fat digestion
a. Fatty Acids
1. Saturated Fats/SF- abundant in animal fat
2. Monounsaturated Fatty Acids/MUFA-Oleic Acid is the most abundant

-Olive and peanut oils

3. Polyunsaturated Fatty Acids/PUFA-

-Linoleic Acids most abundant

Vegetable Oils

b. GLYCEROL

water soluble components of triglycerides

c. STEROIDS

fat like compound found practically in all body tissues.

OMEGA 3 AND OMEGA 6 FATTY ACIDS-OMEGA 3

-From Vegetable

-Marine source
OMEGA 6

-Oils

-Widely distributed in plants

WATER
 The most important nutrient.
 Most of our body weight (60-70%) is made up of water.

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  Water helps to control our body temperature, carries nutrients and waste
products from our cells.

 Are a group of unrelated organic compounds needed only in minute

quantities in the diet but essential for specific metabolic reactions within the
cell.
 -The word “vitamin” comes from a combination of the Latin “VITA” meaning
life and “AMINE” a nitrogen compound
A. Fat Soluble Vitamins
B. Water Soluble Vitamins

Fat Soluble Vitamins

1. Vit A-Retinol
2. Vit D-Calciferol
3. Vit E-Tocopherol
4. Vit K-Phylloquinone,menadione

Fat Soluble Vitamins

VITAMINS SOURCES DEF TOXICITY

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 A PRE FORMED- -NIGHT -NAUSEA AND
ANIMAL BLINDNESS VOMITING
PRO VITAMIN- -BITOT SPOT
GREEN AND -
YELLOW PLANTS XEROPTHALMIA

D -CHEESE -TETANY HYPERCALCEMI A

-EGGYOLK -RICKETS
-BUTTER
-MILK

E -NUTS -LOW BLOOD HYPERVITAMINO

-LEGUMES- LEVELS OF SIS E
EGGYOLK TOCOPHEROLS

K -DGLV -HEMORRHAGIC -VOMITING

-LIVER DSE IN NEW
-WHEAT BRAN BORN

B. WATER Soluble Vitamins

1. Vit C- Ascorbic Acid

2. Vit B1-Thiamine

3. Vit B2-Riboflavin

4. Vit B3-Niacin

5. Vit B5-Pantothenic Acid

6. Vit B6-Pyridoxine

7. Vit B12-Cobalamin

VITYAMIN C (ASCORBIC ACID)

 CHEMISTRY: L-ASCORBIC ACID

 L-Dehydroascorbic CID

 Cooking and Canning tend to destroy dietary Vitamin C.

 Readily absorb in the jejunum

 Improve absorption of Iron

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  Maintaenance of Folic Acid

 Maintenance of good connective tissue

 Boost immune system

 Deficiency syndrome:

-Scurvy, Anemia , Poor wound healing, Less resistance to infection.

 Toxicity:

-Some patients exhibit increased urinary excretion of oxalate

VITAMIN B COMPLEX
THIAMIN
 Known as Vitamin B1
 Microorganisms and plants but not animals ca synthesize this
vitamin. Concentrated in the outer layer of seeds
 Fairly high in the outer layer of cereal grains, peas, yeast and animal
tissue.
 Tend to be removed when cooked.
 Absorbed in the upper small intestine.
 For CHO metabolism
 Good muscle function and appetite.
 Distributed all over the body with high concentration in the heart, liver
and kidneys.
 Deficiency Syndrome:
-Beriberi (wet and dry), Loss of appetite, weakness, indigestion, severe
constipation, retarded growth, numbness of the extremities.
 Toxicity
-Few reported cases only and usually resulted in hypersensitivity.
NIACIN
 Encompasses nicotinic acid and nicotinamide.
 Food Sources: liver, meat, whole grain cereals and fish
 Serve as an enzyme or act as hydrogen and electron acceptors.
 Needed for photosynthesis in plants and fixation of CO2 in animal
cells.

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  cells.

Deficiency: Pellagra- which results in failure to grow, severe GI disturbances, loss of

appetite, dermatitis and dementia. Anorexia, indigestion, skin changes.
Toxicity: Very large doses of nicotinic acid reduces serum cholesterol level
Side Effects: Flushing, pruritus, nervousness, changes in hepatic function.

RIBOFLAVIN
 Known as Vitamin B2.
 Food Sources: dairy products, eggs, green leafy vegetables , yeast
ad wheat germ.
 Essential for CHON, CHO and Fat metabolism.
 Helps in conversion of tryptophan to Niacin.
 Helps maintain healthy skin, tounge and mouth, normal vision ad
proper growth and development.
PYRIDOXINE
 Vitamin B6
 Pyridoxine found in food.
 Pyridoxal and pyrodixamine found in animals.
 Best Sources: Whole grains, yeast. Wheat germs, legumes, oatmeal
and potatoes. Pork and glandular meats.
 Some present in milk, eggs, vegetable and fruits.
 The active form of B6 is pyridoxal phosphate.
Deficiency: AngularStomatitis, Sore throat,Glossitis, Cheilosis, Seborrheic

 Involved in the metabolism of CHON, CHO and Lipids.

 Plasma B6 is bound to albumin.
 Substantial proportion is bound to glycogen I the liver and muscle.
 Deficiency: Growth failure, wt loss, skin lesions, stomatitis, anemia
and peripheral neuropathy.
 Toxicity: Sensory Neuropathy
FOLIC ACID

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  Found in liver, yeast, fresh green vegetable and some fruits
 Essential for both RBC and WBC in the bone marrow and for their
maturation.

Deficiency: Megaloblastosis of all cells, retarded growth, anemia,
leukopemia and thrombocytopenia.
COBALAMINS
Known as Vitamin B12
Cyanocobalamin is the stable pharmaceutical form of Vit B12.
Prime sources are beef liver, kidney, whole milk, eggs, oyster, fresh
shrimp, pork and chicken.
90% is in the liver
Involved in lipid and carbohydrate metabolism
Release of folate
Myelin formation
Deficiency: Megaloblastic Anemia, Demyelination of the myelin sheath
and cell death.
BIOTIN
 Result from research in two areas: a toxic syndrome from raw eggs and
growth requirement of yeast.
 Present in all food particularly those good sources of B complex such as
yeast, liver, organ meats, grains and some vegetables.
 Coenzyme factor in CO2 fixation
 Helps in the synthesis of purines ,pyrimidines fatty acids and
carboxylation reactions.
 Deficiency Syndrome: Rare in human, but if occurs the symptoms are
dermatitis, graying of mucosal membrane, dry skin and muscle pain.

PANTOTHENIC ACID
 Novel yeast growth known as pantothenate.
 Abundant in animal food sources.
 80% is found in all tissues
 Essential for Cho, CHON and Fat metabolism
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 VITAMINS SOURCES DEF TOXICITY
C FRESH FRUITS SCURVY
B1 LEAN PORK BERI BERI
PORK LIVER
B2 CHEESE ARIBOFLAVINOSIS
MILK
EGG
B3 LIVER PELLAGRA PARALYSIS IN
LEGUMES THE
RESPIRATORY
CENTER
VITAMINS SOURCES DEF TOXICITY
B5 LIVER MUSCLE CRAMPS
MILK
EGG
CHEESE
B6 CORN OIL VEG
OIL

B12 ANIMAL CHON PERNICIOUS ANEMIA

MINERALS
Are components of food that are involved in many body functions.
For Example:
Calcium and Magnesium- are important for bone structure Iron-
is needed for our RBC to transport Oxygen.

CALCIUM
Combine with the phosphorus to form calcium phosphate.
Muscular Contraction
Blood Coagulation
Nerve transmission and heart beat regulation.
Vitamin D enhances utilization.
Deficiency Syndrome: Retarded growth, rickets, osteomalacia, tetany.

MAGNESIUM
 Natural calcium channel blocker Promotes healthy cardiovascular system
Helps transport of potasium and calcium ions.

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  Part of green chlorophyl

 Available in GLV, fish, legumes and whole grains

SODIUM
 Fluid balance
 Acid –base balance
 Normal muscle irritability
 Deficiency: Dehydration
 Excess: Overhydration, Loss of Calcium thru urine
 1 tsp of salt= 2,400 mg
 NaCl 1g= 400 mg
POTASSIUM
 Maintains fluid and electrolytes balance Activity of the skeletal and cardiac
muscles.
 Muscle relaxants
 Food Sources: Meat, legumes, milk, fruit juices, DGLV
 Deficiency: Hypokalemia, apathy, muscular weakness, mental confusion and
abdominal distention
 Excess: Hyperkalemia
PHOSPHORUS

 From the greek word phosphorus means light bearing.

 Components of bones and teeth.
 Important in pH regulation
 Sources:Dairy products, poultry,Meat, dried beans
 Deficiency: Vitamin D Deficiency
CHLORIDE

 Table salt is the main source.

 Major extracellular anion
 Components of gastric secretion.

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  Maintains pH balance
 Components of erythrocytes ad gastric mucosa.
TRACE ELEMENTS
IRON
 Increase absorption with Vitamin C
 Absorption: Upper Small Intestine
 Constituent of hemoglobin and myoglobin Necessary for hemoglobin
formation.
 Deficiency: Hypochromia or microcystosis of the RBC
-Stage I
Iron stores depleted
Serum iron and hgb level is normal
-Stage II
Plasma Iron level falls
No overt anemia
Stage III
Overt Anemia
COPPER
 Usually found in beans, peas and nuts
 Poor Source: Dairy products
 Essential I the formation of hermoglobin.
 Promotes absorption of iron
 Bone formation
 Maintain the integrity of the myelin sheath
 Part of the tyrosinase which is part of the formation of melanin pigment of hair
and skin.
 Deficiency: Common in infants receiving only milk.
 Diminished iron absorption resulting in microcytic anemia
 Macrocytic anemia caused by intrinsic effect of copper deficiency on the bone
marrow, if iron deficiency is corrected.
ZINC
 Present in most foods and bind with protein.
 High amount in germ portion of grains and nuts, animal chon foods, oyster
and crab meat.
 Involved in DNA repair.

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  Required for normal taste perception Essential for the immune system.
 Components of the retina
 Acceleration of the wound healing.
 Helps in RNA metabolism
 Deficiency: Results in Chronic Diarrhea
IODINE
 Iodide is the most important in human metabolism
 Found in sodium iodide, seafoods
 All ingested iodine must be converted to iodide.
 Function: For metabolism, Antioxidant in the stomach, breast and thyroid gland.
 Deficiency: Goiter, Cretenism

FLOURIDE
 Available in seafoods ,tea and flouridated drinking water
 Functions:
-Helps prevent dental carries
-Prevent Osteoporosis
-Enhance the absorption of iron.
 Storage: Teeth and Bones
 Deficiency: Dental carries and seldom Anemia

MAJOR MINERALS

MINERALS SOURCES DEF TOXICITY

CALCIUM/Ca KUHOL RICKETS

MALUNGGAY
DILIS

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MAGNESIUM/Mg NUTS HYPOMAGNESEMI C
SOYBEANS TETANY
SEAFOODS

SODIUM/Na SPINACH HYPONATREMIA EDEMA

CELERY
TOYO

POTASSIUM/K DRIED FRUITS HYPOKALEMIA HYPERKALEMIA

DGV
MILK

PHOSPHORUS CHEESE
MILK
DAIRY
PRODUCTS
SULFUR CYSTINURIA

CHLORINE/CL TABLE SALT ALKALOSIS

TRACE ELEMENTS

MINERALS SOURCES DEF TOXICITY

IRON/FE LIVER SALUYOT ANEMIA HEMOSIDEROSIS
COPPER ORGAN MEATS HYPOTONIA WILSON’S DSE
OYSTER
IODINE IODIZED SALT GOITER
SEA FOODS CRETENISM
MANGANESE NUTS
LEGUMES GLV
COBALT LIVER PERNICIOUS POLYCYTHEMIA
OYSTERS ANEMIA
CLAMS
ZINC MILK SLOW GROWTH VOMITING
NUTS EGG
MOLYBDENUM DRIED PEAS IRRITABILITY
BEANS HEADACHE COMA
FLOURINE WATER DENTAL CARIES DENTAL
FLUOROSIS

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 LEARNING TASK 2

1. Make a regular one-day menu for young adults at your age that includes the
six essential nutrients by using the table below;

BREAKFAST AM SNACK LUNCH PM SNACK DINNER

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 LEARNING TASK 3

Kindly write down the other terms of the ff vitamins and minerals on the space provided.

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_____________ 1. Thiamine
_____________ 2. Anti Scurvy Vitamin
_____________ 3. Vit B6
_____________ 4. Anti Beriberi
_____________ 5. Vit B12
_____________ 6. Anti Pellagra Vitamin
_____________ 7.Pantothenic Acid
_____________ 8.Anti Rickets
_____________ 9.Phylloquinone
_____________ 10.Anti Goiter

LEARNING TASK 4

 What are the chemical abbreviations stands for?

 Kindly write down your answer on the space provided.

_____________1. K
_____________ 2. Chon
_____________ 3. Ca
_____________ 4. MUFA
_____________ 5. CHO
_____________ 6. Fe
_____________ 7. Na
_____________ 8. Mg
_____________ 9.CL
_____________ 10.H2O

UNIT 3:
*REPORTING

FNRI FOOD GUIDE PYRAMID

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Design to convey the dietary principles of:
1. Variety- The pyramid is divided into 4 horizontal levels and presents 5 food group.
 Starting from the base going upward the groups are:
 Rice and other cereals, bread and root crops
 Fruits and Vegetables
 Animal Foods (meat, fish, poultry, egg, milk, dried beans and nuts)
 Fats, oils and sugar

2. Proportionality and balance- The differences in the area allotted for the food groups and
their location in the pyramid indicate the relative proportions that must be eaten.

Thus, the rice and cereal groups at the base of the pyramid which
occupies the largest area conveys the message that this food group must constitute the
bulk of the diet and should be eaten most.

3. Moderation-
 This principle is also conveyed by the area and location of the food groups.
 Fats, oils, sugar at the top of the pyramid have the smallest area and must be
consumed the least.
 The recommendation is to eat just enough or eat a little rather than restrict it.

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10 NUTRITIONAL GUIDELINES FOR FILIPINOS

-The term Nutritional rather than Dietary was adopted

by the FNRI because of the inclusion of non-dietary
but nutrition related recommendations.
-The NGF is a set of primary recommendations
to promote good health through proper nutrition.
-It seeks to foster an adequate and balanced
diet as well as desirable food and nutrition practices
and healthy lifestyle suitable for the general population.

RECOMMENDED ENERGY NUTRIENT INTAKE-RENI

-It is the new nutrient guidelines for Filipinos.

-The term recommended nutrient intake is used because some of the recommendations
may not be met by diet alone.

-Are level of intakes of energy and essential nutrients which on the basis of current
scientific knowledge are considered adequate for the maintenance of health and well
being of nearly all healthy persons in the populations.

RECOMMENDED DIETARY ALLOWANCE-RDA

-RDA’s for specific nutrients were first formulated in

-1941 by the nutrition section.

-1989 RDA for Filipino was changed to RENI year 2002 to emphasize that these
standards are in terms of nutrients and not food or diet.

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FOOD EXCHANGE LIST

-Is a classification or grouping of common food in terms of Carbohydrates, Protein, Fat

and Energy Values.
USES:
It is a helpful tool in planning calculated diets
It is used for quick estimation of carbohydrates, protein, fats and
energy content of a food, a meal, a snack or a diet.
3. It is used as a basis for classifying foods according to
other components.

NUTRITION LABELLING
-Nutrition facts shall be presented in tabular form.
-All nutrient quantities shall be declared in relation to the average or usual serving in
terms of slices, pieces or a specified weight or volume.
Mandatory Nutrition Labelling

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-AO 2014-0030-Revised Rules and Regulations Governing the Labelling of Pre-
packaged Food Products further amending certain provisions of AO No. 88-B s. 1984 or
the Rules and Regulations Governing the Labelling of Pre-packaged Food Products
distributed in the Philippines and for other purposes.
-Declaration of nutrients can be expressed in unit per serving or % RENI intake or both.
-Locally manufactured food products intended for local consumption shall also be
indicate the corresponding RENI values in actual percentage expressed in whole
numbers.
-Nutrient present in amount less than 2% of the RENI shall be indicated by the
statement “contain less or symbol “<“ or by an asterisk.
For purposes of computing the nutrient content expressed in terms of % RENI the
computation shall be based on RENI for male adults (19-29 yrs. old).
• In cases of food products intended for a specific group, RENI values shall be
based on that age group and such fact shall be indicated in the label.
Nutrition Labelling Exemptions
-Food for special dietary uses and food for special medical purposes covered by a
separated guideline or codex standard.
-Bottled drinking water
-Pre-packaged food in multi units retail packages such as candies with surface area of
less than 10cm when sold together with the primary packaging.
-Food served or sold in restaurants which are not labelled or prepackaged; available to
the consumer for immediate consumption.
-Food that contain insignificant amounts of all nutrients to be listed in nutrition labelling
(Ex. Coffee, and most spices, flavor extract, food color) as determined by FDA.

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LEARNING TASK 5

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1. In your own point of view how can the basic tools for nutrition be adapted in the
nursing care. How can it help? Please site an example.
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LEARNING TASK 5

SUMMARY OF LEARNING’S FROM UNIT 1-3

What are your learning’s for the whole preliminary? Please site an example of topics
which makes you interested? Is there any topic that makes it hard for you to learn?
Please specify so I can help. Thank you.
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