PERPETUAL HELP COLLEGE OF MANILA

1240 V., Concepcion St., Sampaloc Manila

COLLEGE OF NURSING

NCM 105 – Nutrittion and Diet Therapy

Skills LAB

Level Outcome:
At the end of this course, the Second year NCM 105,the students will be able to acquire
knowledge, skills, and the right attitude in planning, preparing and serving nutritious and well
balanced diet to a healthy individual, family, and the community as well as modified therapeutic
diets for common illnesses.
Learning Outcome:
At the end of this course, the Second year NCM 105 nursing skills students will be able to:
1. Describe basic principles of human nutrition and fundamentals of diet therapy
2. Demonstrate competent care in nursing as it relates to a awareness of and sensitivity to
patients dietary restrictions and prefernces
3. Apply knowledge of specific disease that requires diet modification in order to restore
patient health
Objectives:
During the presentation of diet plan for undernourished patient, the nursing students will be able
to:
1. Identify and describe sources of the main components in food
2. Describe the benefits of diet plan nutrients for undernourished patient
3. Explain factors to consider when planning a diet for undernourished patient
General Instructions:
1. Attend the scheduled skills laboratory class wearing a prescribed school uniform
2. Secure a copy of rubrics provided for skills performance
3. Gather the equipment neede for skill performance
4. Students will follow safety measures at all times
5. Secure a convenient place where you can perform the procedure to avoid distractions
Presentation of Diet plan for undernourished patient will be on Tuesday 9am – 12am during our
online class. Each student will be given a 2 to 5 minutes to perform the presentation. Video
recording during the presentation will be automatically saved to google drive as basis of
grading. At the end , you will be directed to an online quiz.

PERPETUAL HELP COLLEGE OF MANILA

1240 V., Concepcion St., Sampaloc Manila
COLLEGE OF NURSING

Healthy Menu Plan – Grading Criteria

Level 4 3 2 1 Remarks
Content The student The student The student The student
correctly correctly correctly did not
identified identified identified correctly
excellent good healthy some healthy identify any
healthy foods foods choices foods choices healthy foods
choices for for most of the for 3 or more choices for
every meal meals with meals and any meal or
and snack good variety some variety snack
with a great in colors and in colors and
variety in foods foods
colors and
foods.
Details The student The student The student Student did
accurately described a described not described
described all good amount some correct the serving
the serving of correct serving size size and
size and serving size and correct correct food
correct food and correct food groups groups
groups food groups
Creative The student The student The student The student
was able to was able to was able to was not able
create an create a well create a to create a
attractive presented simple menu menu
excellent menu
designed
menu
Interpretation The student The student The student The student
created an created a created did not
extremely good well- somewhat created well-
well-balanced balanced well-balanced balanced
menu plan menu plan menu plan menu plan
according to according to according to according to
 their their their their
recommended recommended recommende recommended
My Pyramid My Pyramid d My Pyramid My Pyramid
information information information information

COMPUTATION OF GRADE
Formula for Grading
Raw Score/Total Score x 50+50 = Grade