This course is designed to give students a general knowledge of the components of the food and the nutrients necessary for life. The functions of nutrients, interrelationships, digestion, absorption and metabolism of nutrients are discussed. The factors, which influence the recommended dietary intake of nutrients and historical and current status of the science of nutrition, are presented. This course provides an overview of the concepts, principles, and methodology for nutrition assessment and support.
Emphasis is placed on practical applications and case models.
The processes of screening, analyzing, calculating and evaluating nutritional status and requirements of patients are covered in detail. The workshop provides many opportunities for students to calculate and practice nutrition assessment methodology. Calculation of regimens for different types of nutrition support such as tube feeding, peripheral and total parenteral nutrition routes will be practiced. This course covers the application of nutrition science, anatomy, physiology, and biochemistry in the prevention and treatment of human diseases by using appropriate diets. Emphasis is placed on the student's understanding of how to apply practical and effective medical nutrition therapies in cases involving specific diseases.