1. Aga Khan University
School of Nursing and Midwifery
BScN Degree Programme
Year I, Semester II
Academic year 2015
Class of 2018
Title : SC 237 Applied Nutrition
Credits : 1.0
:Placement : Year 1 semester 2
Day and Time : Tuesday/Thursday
Faculty : Ms. Zia Imran
E-mail : ziaimran2010@gmail.com
Pre – requisites : None
:
Course Description:
The course is an introduction to the inter relationship among nutrition, food and the environment
as they impact health status. It will provide the nurses to develop an increased understanding of
the role of nutrition in the prevention and treatment of diet related diseases, both in the
community and hospital setting.
Goals &Objectives:
Upon successful completion of this course the student will be able to:
 Understand the essential nutrients required for a healthy quality of life.
 Become aware of the nutritional concerns for the pregnant and lactating client & also the
nutritional requirements of infancy and childhood.
 Comprehend the importance of health promotion as a practicing nurse by understanding
body composition through Diet and Exercise.
 Understand the function of Diet Therapy in the care process especially in liver disorders,
cardiacdisorders, and renal disorders and type 2 Diabetes.
 Become aware of special topics in nutrition such as short term and long term types of
nutrition support that can be used in a clinical setting to promote nutritional balance.
Teaching – Learning Strategies:Lectures ,Discussion, class presentations, case studies.

2. Course expectation:
Students who are actively involved in their learning are more successful. Students are expected
to complete all assigned-class work, participitates in class discussion, and attend all classes.
Evaluation criteria:
Midterm : 50%
Final :50%
Bibliography:
References:
F.P. Anita & Philip Abraham.(2003). Clinical Dietetics & Nutrition.Oxford University Press.
Grodner; Long &Deyoung. (2000). Foundations and clinical applications of Nutrition.
Lutz &Przytuls Ku.(2003). Nutrition and Diet Therapy.
Susan G. &Dudek.(2006). Nutrition essentials for nursing practice.
Begum, M. R. A text book of foods, nutrition and dietetics.
Websites:
www.eatright.org/positions.htm
www.clinnutr.org
www.prenhall.com/hogan

3. Course Schedule
2015
GN 1
2:30-5:30
Tuesday
GN 2
2:30-5:30
Thursday
UNIT Topic Faculty
June 16 June 18
Maternal &
Infant nutrition
+
Weight Mgt
ZI
June 23 June 25
Weight
management
+
Diabetes
ZI
June 30 July 2
Nutrition in
Diabetes 2
ZI
July 7 July 9 Feeding Patients ZI
July 16
MID TERM
July 21 July 23
Nutrition in
cardiovascular
diseases
+
Nutrition in liver
disorders
ZI
July 28 July 30
Nutrition in liver
disorders
+
Nutrition in renal
disorders
ZI
August 4
Final exam

4. COURSE OUTLINE AND OBJECTIVES
UNIT 1
Maternal Nutrition & Nutrition in Infancy and Childhood.
Maternal Nutrition:
 Maternal nutrient needs
 Nutritional risk factors at onset of pregnancy:
1. Adolescents
2. Multiple pregnancies
3. Poor reproductive performance
4. Poverty
5. Food faddists
6. Substance abuse(caffeine,smoking,alcohol)
7. Chronic systemic disease(gestational diabetes)
8. Pre-pregnant weight
9. Anemia
 Common symptoms in pregnancy and interventions to alleviate
them.(nausea,heart burn,constipation,Pica)
 Lactation and the nutritional requirement
Infant Nutrition
 Describe nutritional requirement for the infant.
 Briefly discuss the importance of breast feeding.
 Discuss the feeding behaviors to avoid in infancy;
Cows milk in the first year, Adding cereal to the bottle, nursing bottle syndrome
 Describe the composition and introduction of weaning to children and safety aspects.
 Discuss nutritional concern in disease state like; Diarrhea; Iron deficiency anemia,
Allergies, Colic.
Childhood Nutrition
 List common nutrition concerns in childhood like; Obesity, Meal omission, outside
influences.

5. UNIT II
DIABETES:
 Describe the dietary factors associated with diabetes
 Discuss the importance of maintaining appropriate body weight for the prevention and
management of diabetes
 Explain the dietary management of diabetes particularly in the local Pakistani context.
 Discuss Gestational Diabetes and its risk factors.
Medical nutrition therapy in GDM
 List the treatments used in diabetes;
Nutrition
Exercise
Medications
 Explain Glycemic index and the list of Glycemic foods.
UNIT III
Weight Management:
 Explain the concept of appropriate body weight.
 Discuss the relationship of excess body weight to the development of chronic disease.
 Explain the concept of energy balance. Define overweight and obesity.
 Explain the standards used to evaluate ___ waist circumference, and risk status.
 Explain the role of diet in weight management.
 Identify factors in the Pakistani diet that are particularly conducive to weight gain
 Explain the role of exercise in weight management
 Explain the role of behavior modification techniques in weight management.
 Council patient regarding weight management.
UNIT 1V
Feeding Patients (Enternal and ParenteralNutrition) & Basic Hospital Diets
 Define enteral nutrition.
 Feeding routes
 List indications for using enteral nutrition.
 Compare the major types of enteral formulas.
Hydrolyzed
Standard
Modular

6.  Discuss the problems associated with tube feeding.
Osmolality
Diarrhea
 Define the types of parenteral Nutrition
 Possible complication associated with parenteral nutrition.
 Explain different types of Therapeutic Diets(Hospital Diets)
Consistency Diets (clear liuid,full liquid,soft,pureeddiets)
Modified diets (low bacteria diet)
UNIT V
 Nutrition Therapy in Cardiovascular diseases:
 (Brief revision) of Fats:
Saturated fat
Monounsaturated fats
Poly unsaturated fats
Trans Fatty acids
 Identify factors that contribute to heart disease.
Modifiable/Non Modifiable risk factors
 Explain why cholesterol and saturated fats are limited in some cardiovascular conditions.
 Identify food to avoid or limit in a cholesterol controlled diet.
 Describe the Therapeutic Lifestyle Change (TLC) diet
 Explain why sodium is limited in some cardiovascular conditions.
 Identify foods that are limited or prohibited in sodium-controlled diets.
 Discuss the characteristics of (DASH) diet.( Dietary Approach to Stop Hypertension).
Unit VI
Nutrition for disorders of the liver, gall bladder and pancreas.
 Describe the role of nutrition in the management of following disorders.
 FATTY LIVER:Symptoms,Diet therapy.
 HEPATITIS;Symptoms,Associated nutritional problems, Dietary measures used
as treatment
 CIRRHOSIS;Symptoms,Associated nutritional problems, Dietary measures used
as treatment
 HEPATIC ENCEPHALOPATHY;Symptoms,Associated nutritional problems,
Dietary measures used as treatment ,

7. .Explain the role of branched chain amino acids and aromatic amino acids in hepatic
encephalopathy.
 GALL BLADDER DISORDERS; Risk factors, Symptoms, Diet therapy.
 PANCREATITIS; Symptoms, Diet therapy (acute phase and chronic phase).
UNIT VII
Nutrition in Renal Disorders
 Identifying nutritional risk factors and dietary management in renal failure (acute and
chronic).
List food sources of sodium, potassium, phosphorous.
Discuss associated nutritional problems in clients receiving dialysis.
 Describe nutrition intervention in Nephrotic syndrome.
Role of proteins in nephrotic syndrome
Foods to limit or exclude with NS.
 Explain Renal stones and dietary measures used as treatment.
Calcium oxalate stone
Uric acid stone
Struvite stone