You are on page 1of 4

Republic of the Philippines BOHOL ISLAND STATE UNIVERSITY Calape, Bohol VISION: A premier Science & Technology university

for the formation of a world class and virtue-laden human resource for sustainable development in Bohol and the Visayas MISSION: Committed to provide quality and innovative education in strategic sectors for the development of Bohol and the Visayas. GOALS: To 1. 2. 3. 4. 5. address the needs of the strategic sectors, BISU shall; Development and offer quality and innovative curricular programs and instructional systems. Plan and implement a focused R & D and extension agenda. Enhance institutional capability in resource generation. Promote effective governance and deliver efficient administrative and support services. Develop and promote a culture of quality service and excellence. SYLLABUS Subject Code : ____________________________ units____________________ Nomenclature: Nutrition and Dietetics_______ Pre-requisite : _____________________ Component : ____________________________ Units Credit : 3

Contact Hours : 3 hours/week_____________ Course & Year : Midwifery L-3_____________ Academic Year : S.Y. 2011-2012___________

COURSE DESCRIPTION: Nutrition and Dietetics is a fundamental study for student-midwives, which focuses on the importance of nutrition during pregnancy, and child bearing period extended to infancy & toddler stage. - The course is based on theoretical approach which is vital to our life and health. COURSE OBJECTIVES: The course aims to: Enable student-midwives to direct mother and human toward essential nutrition, normal growth and developmental criteria Instruct mother and her child toward safe nutrition with therapeutic diet according to the care and its circumstances. Also this course focuses on primary health promotion and disease prevention. Play a role in the improvement in the quality of life.

COURSE CONTENT:
LEARNING OUTCOMES CONTENT COMPETENCIES VALUES
METHODOLOGY / TECHNOLOGY

ASSESSMENT SCHEMES

TIME FRAME

REFERENCE / RESOURCES

REMARK S

At the end of the semester, the students will be able to : - discuss the different terms in Nutrition & Health clearly. - correctly interpret the Food Guide Pyramid - discuss how human dimensions affect nutrition - recognize the importance of carbohydrates in nutrition

At the end of the semester, the students can: I. Basic Nutrition: Nutrition and Health - Definition of Terms - Food Groups: Food Pyramid - Nutritional Assessment - Poverty and Nutrition (Causes of Malnutrition) - Macro and Micronutrient II. Carbohydrates - Classification - Digestion, Absorption & Metabolism - Hyperglycemia & Hypoglycemia III. Proteins & Amino Acids - Classifications - Digestion, Absorption & Metabolism - Protein Malnutrition IV. Fats & Other Lipids - Classifications - Digestion, Absorption & Metabolism - Hyperlipidemia V. Energy & Energy Balance - Measuring Energy Rule of Thumb - distinguish factors which affect nutrition & health - Wonder - Openness - Eagerness - Lecture/ Discussion - Research Assignments - Pop Quizzes Assignments 3 hrs

- distinguish factors affecting hyperglycemia & hypoglycemia

Understanding Perseverance

- Research Assignments - Lecture/ Discussion

3hrs - Pop Quizzes Assignments

Nutrition & Diet Therapy for Nursing by Adela JamoraboRuiz, Virgina SerraonClaudio, Gladys GalutiraDiamonon

- distinguish the essence of Protein & Amino Acid in human Health - analyze the relevance of proper Fat intake in the diet

- implement the proper intake of proteins

Critical Thinking

-Lecture/ Discussion - Pop Quizzes Assignments

3hrs

Curiosity - able to identify the classifications of fats

-oral recitation Open lecture

PRELIM 3hrs

- Pop Quizzes Assignments


Accurateness & perseveranc

Basic Nutrition for Filipinos 5th Edition, by Virginia SerraonClaudio, Ofelia v. Dirige, Adela JamoraboRuiz

- compute the correct measure of energy intake

- actual computations

9 hrs

- Properly measure energy & energy balance

Harris-Benedict Formula REE by WHO Tan Hausers method - Factors Influencing BMR - Energy Imbalance VI. Vitamins Fat-soluble Vitamins Water-soluble Vitamins Disorders & Vitamin Deficiencies

and output

-Lecture -seat works - drills

- graded drills and activities Nutrition & Diet Therapy for Nursing by Adela JamoraboRuiz, Virgina SerraonClaudio, Gladys GalutiraDiamonon

- Recite the different disorders & deficiencies associated with vitamin excess and malnutrition - discuss the different major and trace elements - distinguish the appropriate interventions in conserving nutrients in foods, its quality & safety - correctly interpret the basic nutrition needed in pregnant and lactating women - formulate proper diet plan for infants - choose appropriate food plan for young children

VII. Minerals - Major Elements - Trace Elements VIII. Conserving Nutrients, Food Quality & Safety - Nutrient Losses Through the Food Flow - Food Quality & Food Safety - Major Food-borne Microorganisms IX. Nutrition During Pregnancy & Lactation X. Nutrition during Infancy - Diet Principles XI. Nutrition for Young Children - Common Nutritional Problems among Infants & Young Children & Dietary Intervention

- identify the various vitamins, its disorders and deficiencies that it bring and how to avoid having those - Distinguish factors affecting health and - integrate various principles and responsibilities involved in food safety & food conservation

lecture/ discussion - openmindedness Lecture/ Discussion


Attentivenes s

6 hrs

- Pop Quizzes Assignments

Midterm 3 hrs

- Reporting - Pop Quizzes Assignments Graded oral recitation

3 hrs

resourcefulnes s

- lecture - discussion - lecture

Semifin al 3 hrs

Understanding

- implement appropriate diet plans for pregnant & lactating women - identify the proper nutrition & diet for infants & young children in order to prevent onset of nutritional problems

quizzes Finals 6 hrs

critical thinking

collaborative learning - actual diet planning

12 hrs

Basic Nutrition for Filipinos 5th Edition, by Virginia SerraonClaudio, Ofelia v. Dirige, Adela JamoraboRuiz

- display readiness to prepare different kinds of diets

XII. Modified & Therapeutic Diets - Diets Modified in Consistency & Texture - Diets Modified in Composition

Cooperation creativity

- demonstrate skills in the preparation of the different diets for different cases

COURSE REQUIREMENTS: Each student is expected to pass 60% of items in all categories of tests to get a passing grade of 75% (3.0) Grading system: Quizzes-40%; Office exam-40% Projects & Assignments-20%.

Prepared by:

Reviewed by:

Approved by:

NOTED: PROF. VIRGILIA D. Campus

Phoebe Jill Y. Teves, RN TEJADA, MAg Dev Instructor Director

Prof. Estrellita M. Dumadag, RM-MA Chair- Health and Allied Services