NUR 2000 - Nutrition in Health and Illness Across the Life Span

• Apply knowledge about the of major food sources and the physiological and biochemical functions of macronutrients (carbohydrates, proteins, lipids, and water) and micronutrients (minerals and vitamins) as they relate to the promotion, maintenance, or restoration of optimal health (Person-Centered Care)
• Compare nutritional issues that affect the preconception and childbearing period, infancy, childhood, adolescence, adulthood, and older adults (Person-Centered Care)
• Describe current national dietary guidelines and the use of technologies, evidence-based tools, and internet resources to create an individualized nutrition plan and to counsel and educate clients and families about nutrition issues (Person-Centered Care, Evidence-Based Practice)
• Demonstrate an understanding of the role of diet and nutrition in management of common health challenges (Clinical Judgment)
• Examine how socioeconomic, cultural, and environmental factors, exercise and fitness patterns, disability and other health issues influence food choices, nutrient needs, and health across the life cycle (Population Health)
• Analyze factors that influence body weight and composition and use knowledge about the concepts of metabolism and energy balance to develop supportive, realistic plans to optimize ideal body weight (Person-Centered Care)
• Analyze own personal diet and apply nutritional principles to self-care and personal health; describe a plan to maintain or update nutrition-related knowledge throughout one’s professional career (Professional Role)
• Reflect on and discuss the role of respectful, open, sensitive, and effective communication skills when counseling individuals about diet and nutrition issues (Communication, Professional Role)

• None

• Macronutrients (carbohydrates, proteins, lipids, and water)
• Micronutrients (minerals and vitamins)
• Metabolism, energy balance, and body composition
• Food choices and human health
• Nutrition tools and technologies to assess and monitor nutrition
• Food safety
• Diet-drug interactions     
• Role of diet and physical activity in managing blood glucose levels (DM)
• Role of fiber in health promotion and disease prevention
• Alcohol and health
• Role of diet in preventing or managing cardiovascular disease and hypertension
• Consumer use of nutritional supplements, herbs, food choices as part of alternative approaches to self-management of health
• Nutrition in context: Impact of socioeconomic factors, environment, culture, educational attainment, and other social determinants of health on diet, food choices, exercise patterns, and subsequent health
• Nutrition’s role in physical activity
• Weight management, weight loss, counseling, and strategies    
• Nutrition needs during preconception, pregnancy, lactation, and infancy
• Nutrition needs in childhood and adolescence          
• Nutritional and fluid needs of hospitalized patients dealing with physiological challenges and recovery
• Nutrition challenges in the elderly, aspiration risk, adult failure to thrive
• Nutritional needs and client education for selected health conditions
  • Gastrointestinal disease and food sensitivities: Crohn’s, celiac disease, constipation, food allergies 
  • Clients at risk of malnutrition (i.e., persons with chronic disease, immunosuppression, etc.)
• Introduction to enteral and parenteral nutrition