NUR-303

Course Module Links Created By: Jessica Beck

Module 1: Introduction to Nutrition and Health

  1. How do interprofessional communication, evidence-based practice, Culture of Health, and clinician well-being relate to this course?(this link opens in a new window/tab)
  2. How Does the Body Transform Food to Nutrients?(this link opens in a new window/tab)
  3. What Impacts Food Choices?(this link opens in a new window/tab)
  4. What Food Groups Contribute to a Healthy Diet?(this link opens in a new window/tab)
  5. How Do Food Labels Benefit Consumers?(this link opens in a new window/tab)
  6. What Nutrition Information is Credible?(this link opens in a new window/tab)
  7. The Importance of Food Safety(this link opens in a new window/tab)

Module 2: Carbohydrates, Fats, and Proteins

  1. Examining Intake of Carbohydrates, Lipids, and Proteins(this link opens in a new window/tab)
  2. Key Facts About Carbohydrates, Fats, and Proteins(this link opens in a new window/tab)
  3. Vegetarian Diet Case Study(this link opens in a new window/tab)
  4. Fat Intake and Cardiac Health(this link opens in a new window/tab)
  5. Are Sugars Bad for You?(this link opens in a new window/tab)
  6. Sugar and Sweeteners in Desserts and Snacks(this link opens in a new window/tab)

Module 3: Energy Balance and Weight Management

  1. Energy Balance and Energy Requirements(this link opens in a new window/tab)
  2. The Challenge of Obesity, Part 2(this link opens in a new window/tab)
  3. Eating Disorders(this link opens in a new window/tab)
  4. Fad Diets and Weight Loss Scams(this link opens in a new window/tab)

Module 4: Vitamins, Water, and Minerals

  1. Roles and Sources of Vitamins(this link opens in a new window/tab)
  2. Healthy Lunch for Children(this link opens in a new window/tab)
  3. Minerals and Food Sources(this link opens in a new window/tab)
  4. Water Sources and Intake(this link opens in a new window/tab)
  5. The Impact of Sodium on the Body(this link opens in a new window/tab)
  6. Vitamins and Mineral Supplements(this link opens in a new window/tab)
  7. Iron Levels and Blood Donation(this link opens in a new window/tab)

Module 5: Nutrition through the Life Span-Pregnancy, Lactation, and Childhood

  1. Pre-pregnancy and Pregnancy Variations in Nutrients(this link opens in a new window/tab)
  2. Diet and Pregnancy Case Study(this link opens in a new window/tab)
  3. Breastfeeding and Nutrition Case Study(this link opens in a new window/tab)
  4. Using Effective Communication Strategies When Teaching Pregnant and Breastfeeding Mothers(this link opens in a new window/tab)
  5. Nutrition Challenges(this link opens in a new window/tab)

Module 6: Nutrition in Later Adulthood and in Health Care

  1. Hunger in the Community(this link opens in a new window/tab)
  2. Modified Diets(this link opens in a new window/tab)
  3. Nutrition Assessment(this link opens in a new window/tab)
  4. Diet-Drug Interactions Case Study(this link opens in a new window/tab)
  5. Nutrition Needs in Later Adulthood(this link opens in a new window/tab)

Module 7: Nutrition and Liver, Cardiovascular, Renal Disorders, and Diabetes

  1. Cirrhosis and Dietary Management(this link opens in a new window/tab)
  2. Diabetes Mellitus Case Studies(this link opens in a new window/tab)
  3. Diabetes in Pregnancy(this link opens in a new window/tab)
  4. Comparing and Contrasting Cardiovascular Diseases(this link opens in a new window/tab)
  5. Cardiovascular and Renal Case Studies(this link opens in a new window/tab)

Module 8: Nutrition and Gastrointestinal Disorders, Ethics, Technology Applications, and Wrap Up

  1. Gastrointestinal Disorder Case Studies(this link opens in a new window/tab)
  2. Ethical and Religious Directives for Catholic Health Care Services and Nutrition Ethics(this link opens in a new window/tab)
  3. Consent Issues Related to Withholding Food and Fluid(this link opens in a new window/tab)
  4. Key Course Learning(this link opens in a new window/tab)