MABINI COLLEGES, INC.

Daet, Camarines Norte

COLLEGE OF NURSING AND MIDWIFERY

NCM 116 Nutrition
COURSE SYLLABUS

Vision

MABINI COLLEGES shall cultivate a CULTURE OF EXCELLENCE in education.

Mission

MABINI COLLEGES provides quality instruction, research and extension service programs at all educational levels as its monumental contribution
to national and global growth and development.
Specifically, it transforms students into:
• God-fearing
• Nation-loving
• Earth-caring
• Law-abiding
• Productive, and
• Locally and Globally competitive persons

Institutional Philosophy

Mabini Colleges shall be a citadel to learning, like a beacon, ever inspiring and urging the youth of Camarines Norte to forge ahead towards
higher levels of achievement. It is inspired by the immortal words, loving thoughts, moral values and intense nationalism of its late founder
Miguel R. Ibana and the enduring Filipino values of our great hero, Apolinario Mabini. The college is committed to produce Filipino citizens who:

• Possess character above reproach;

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 • Are proficient in Filipino, English and other languages;

• Think ahead with clear ideas about their country, its culture and its place in the family of nations;
• Contribute to the growth of human knowledge through scientific research and their meaningful applications;
• Understand human person’s ultimate and total commitment to the whole world of reality;
• Are trained vocationally, technologically, and professionally to attain the fullest potential in their chosen field; and
• Possess leadership qualities with vision and faith, initiative and passion for service to the Filipino people.

Program Educational Objectives

The BSN program aims to develop a professional nurse who is able to assume entry level positions in health facilities or community settings. The
professional nurse is capable of:
▪ Providing safe, humane, quality and holistic care to individuals in varying age, gender and health illness status;
▪ Healthy or at risk families;
▪ Population groups and community;
▪ Singly or in collaboration with other health care providers to promote health, prevent illness, restore health, alleviate suffering and provide end of life
care.
Program Outcomes:

Graduates of B. S. nursing program are able to:

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 nursing process.
3. Apply guidelines and principles of evidence-based practice in the delivery of care.
4. Practice nursing in accordance with existing laws, legal, ethical, and moral principles.
5. Communicate effectively in speaking, writing and presenting, using 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 systems approach.
9. Conduct research with an experienced researcher.
10. Engage in lifelong learning with a passion to keep current with national and global developments in general, and nursing and health developments in
particular.
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 11. Demonstrate responsible citizenship and pride of being a Filipino.

12. Apply techno-intelligent care systems and processes in health care delivery.
13. Adopt the nursing core values in the practice of the profession.
14. Apply entrepreneurial skills in the delivery of nursing care.

COURSE SYLLABUS

I. Course Code : NCM 116

II. Course Title : Care of Clients with Problems in Nutrition, Gastro-Intestinal, Metabolism and Endocrine, Perception and Coordination
III. Prerequisite : NCM 112
IV. Credit : Theory: 5 units
V. No. Of Hours (S) : Theory: 5 units (90 hours)
VI. Course Description : This course deals with concepts, principles, theories and techniques of nursing care management of at risk and sick adult
clients in any setting with alterations/problems in nutrition, and gastro-intestinal, metabolism and endocrine,
perception and coordination, acute and chronic toward health promotion, disease prevention, restoration, and
maintenance, and rehabilitation. The learners are expected to provide nursing care to at risk and sick adult clients
utilizing the nursing process.
VII. Course Outcomes:
1. Apply knowledge of physical, social, natural and health sciences and humanities in the nursing care of at risk and sick adult clients with
problems in nutrition and gastro-intestinal, metabolism and endocrine, perception and coordination, acute and chronic.
2. Provide safe, appropriate and holistic nursing care to at risk and sick adult clients with problems in nutrition and gastro-intestinal,
metabolism and endocrine, perception and coordination and, acute and chronic, utilizing the nursing process.
3. Apply guidelines and principles of evidence-based practice in the delivery of care for at risk and sick adult clients with alterations/
problems in nutrition and gastro-intestinal, metabolism and endocrine, perception and coordination, acute and chronic.
4. Practice nursing in accordance with existing laws, legal, ethical and moral principles and standards.
5. Communicate effectively in speaking, writing and presenting using culturally appropriate language in the care of at risk and sick adult
clients.
6. Document to include reporting up to date client care accurately and comprehensively in the care of at risk and sick adult clients.
7. Work effectively in collaboration with inter-, intra-, and multi-disciplinary and multi-cultural teams.
8. Practice beginning management and leadership skills in the care of at risk and sick adult clients.
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 9. Conduct research with an experienced researcher in the area of care of at risk and sick adult client with alterations/ problems in
nutrition and gastro-intestinal, metabolism and endocrine, perception and coordination, acute and chronic.
10. Engage in lifelong learning with a passion to keep current with national and global developments in the care of at risk and sick adult
clients with alterations/ problems in nutrition and gastro-intestinal, metabolism and endocrine, perception and coordination, acute and
chronic.
11. Demonstrate responsible citizenship and pride of being a Filipino.
12. Apply techno-intelligent care systems and processes in health care delivery of care of at risk and sick adult clients.
13. Adopt the nursing core values in delivery of care to at risk and sick adult clients.

COURSE PLAN

Learning Outcomes Content/Topic Learning Strategies Assessment

Classroom Time RLE Time

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 D e f i n e d i ff e r e n t c o n c e p t s i n A. Quick Recap to Basic Principles of Interactive Lecture/

nutrition. Nutrition Science Class Discussion Online Oral Recitation
via Google Meet
Identify the basic tools of nutrition. 1. Food, Nutrition, and Health Quiz via Google
Concept Mapping 3 Classroom
Define and apply the basic tools in 2. Carbohydrates
diet planning • Nature of Carbohydrates Critical Thinking Major exams
• Functions of Carbohydrates Exercises 3
Determine deficiencies and • Food Sources of Carbohydrates Instant Feedback
toxicities of the 6 essential nutrients. • Digestion of Carbohydrates Blended Learning
• Recommendations for Dietary Rubrics: Reflective
Carbohydrate 3 Journal
3. Fats
• Nature of fats 3 Group Feedback
• Functions of fat
• Food sources of Fat
• Digestion of Fats
• Recommendations for Dietary Fat
4. Proteins
• Nature of Protein
• Functions of Protein 3
• Food Sources of Protein
• Digestion of Protein
• Recommendations for Dietary Protein
5. Digestion, Absorption, and Metabolism
• Digestion
• Absorption and Transport
• Metabolism 3
• Errors in Digestion and Metabolism
6. Energy Balance 3
• Human Energy Balance
• Energy Balance
• Recommendation for Dietary Energy
Intake 3
7. Vitamins
• The Nature of Vitamins 3
• Fat soluble Vitamins
• Water- Soluble Vitamins
• Plant Nutrients
• Nutrient supplementation 3
8. Minerals
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 Identify the nutritional requirements B. Nutrition Throughout the Life Cycle 3 Online Oral Recitation
of growth periods, pregnancy, 3
lactation, adults, the aged, and the • Nutrition during Pregnancy and Lactation Quiz via Google
athlete • Nutrition during Infancy, Childhood, and 3 Classroom
Adolescence 3
• Nutrition for Adults 3 Group Feedback

Differentiate different food borne C. Community Food Supply and Health Interactive Lecture/ Online Oral Recitation
disease. Class Discussion 3
• Food Safety and Health Promotion via Google Meet Quiz via Google
Apply techniques in food handling • Weight Management Concept Mapping Classroom
and food preparation in order to • Nutrition and Physical Fitness 3
prevent food contamination. Critical Thinking Group Feedback
Exercises

Blended Learning

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 Relate specific diet to different D. Clinical Nutrition Interactive Lecture/ Online Oral Recitation
medical conditions or illness. Class Discussion
1. Gastrointestinal and Accessory Organ via Google Meet Quiz via Google
Problems 3 Classroom
• The Upper Gastrointestinal Tract Concept Mapping
• Lower Gastrointestinal Tract Major exams
3
• Food Intolerances and Allergies Critical Thinking
• Gastrointestinal Accessory Organs Exercises Instant Feedback
3
2. Coronary Heart Disease and Hypertension Blended Learning Rubrics: Reflective
• Coronary Heart Disease Journal
• Essential Hypertension
• Education and Prevention Group Feedback
3
3. Diabetes Mellitus
• The nature of Diabetes
• The Metabolic Pattern of Diabetes 3
• General Management of Diabetes
• Medical Nutrition Therapy for Individuals 3
with Diabetes

4. Kidney Disease
• Disease Process and Dietary
Considerations
3
5. Surgery and Nutrition Support
3
6. Nutrition Support in Cancer and HIV
• Cancer
• HIV 3

EQUIPMENT (E) TEACHING AID (A)

E1 - Laptop A1 – Newspaper
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 E2 - Speaker A2 – Pictures
E3- Multimedia/Power point presentation A3 – Articles
A4- Print, Non-print materials and Electronic Materials

VIII. Course Evaluation :

Attendance
Passing grades for quizzes and periodical examinations
Class Involvement/Group Participation
Final Outputs

IX. Textbook :

Williams’ Basic Nutrition & Diet Therapy, 15th Edition; Staci Nix; 2017
Nutrition and Diet Theraphy, Ninth Edition; Debruyne, Pinna, Whitney; 2016

X.Grading System :
Per rating period

Pre- Mid Term 20% Periodical exam 40%

Mid Term 20% Class Standing 30%
Pre Final 30% Quiz 20%
Final 20% Attendance 10%
100% 100%

Committee Members : Villaluz, Adelfa Candida V.

XI. Prepared by: GRACIA A. NIEVES, RN

Clinical Instructor

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 XII. Recommending Approval

ANABELLE B. ABAÑO, Ed. D.
Dean

XIII. Approved by: DR. INES D. ZABALA

Vice President for Academic Affairs

Course Title Date Effective Date Revised Prepared by: Approved by: Page of

NCM 102 – Health Second Sem. AY December 2019 GRACIA A. NIEVES, RN INES D. ZABALA, PH.D. 8-8
Education 2021-2022 VP for Academic Affairs

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