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Guidelines_English_Final
تحميل الدليل التدريبي

أسئلة شائعة


 

Course Syllabus

Course title and code:

Principles of clinical nutrition (CHS 214)

Program in which the course is offered: 

Clinical Nutrition program

Credit hours

3 hours (3 theory)

total contact hours per semester

45 hours

Level at which this course is offered:

4th level

Course prerequisites:

CLS 221

Time:

Tuesday

 

lecture: 1.00-3:50 pm

Location:

Class room A 027 36 0155

 

College member responsible for the course

 

Dr. Ali Almajwal

Contact information:

 

Office Number:

2310

Phone :

Office: 01-4693678

Email:   

aalmajwal@ksu.edu.sa

Office hours:

§ Sundays:        12:00 – 4:00 pm

§ Wednesdays: 12:00 – 4:00 pm

 

Course Description

 

Definition of clinical nutrition. Study of the basic composition of protein, fat, carbohydrates, vitamins and essential minerals. Highlight the basic digestion process of foods, their absorption and basic metabolism within the body. In addition, study of study these nutrients in relation with human growth and development and keeping it healthy including dental health, and highlight the main diseases related to deficiency of these nutrients. This course covers also the definition of the balance complete diet and the body requirements of nutrients.

 

Teaching strategies

 

The course will be conducted in a form of lectures, class discussions, seminars and student presentations.


 


Topics to be covered

List of topics

Week due

Contact hours

Introduction to principle of clinical nutrition

1st, 2nd

6

Carbohydrates and health

3rd,4th,5th

9

First mid-term exam + continue carbohydrate

6th,

3

Protein and health

7th, 8th, 9th

9

Lipids and health

10th, 11th

6

Second mid-term exam + continue lipids

12th

3

Water

13th

3

Minerals, vitamins and health

14th, 15th

6

Schedule of Assessment Tasks for Students During the Semester

Assessment task

Week due

Proportion of Final Assessment

Mid term I

 

6th week

20%

Mid term II

12th week

20%

Class participation

From 1st -15th week

5 %

Assignment and Presentation

From 2nd  to 14th week

15 %

Final Exam

16th to 18th week

40%

 

Lecture (1,2)

Introduction to principle of clinical nutrition

Energy in food, calculating energy requirement and food guide to healthy eating, modification of the diets, and some medical record abbreviations..

 

Lecture (3,4,5)

Carbohydrates and health

 

 

Simple and complex CHO, fiber, digestion and absorption of CHO, Functions of glucose, regulating blood glucose levels, diabetes and hypoglycemia, lactose intolerance and galactosemia

 

Lecture (6)

First mid-term exam + continue carbohydrate

 

 

diabetes and hypoglycemia, lactose intolerance and galactosemia

 

Lecture (7,8,9)

Protein and health

 

 

Essential, non-essential and conditionally essential, functions of body proteins, protein digestion and absorption, protein turnover, nitrogen balance, protein in the diet and protein requirement, protein quality, phenylketonurea, protein-energy malnutrition, and excess dietary protein and health problems. 

 

Lecture (10,11)

Lipids and health

 

 

main classes of lipids, fatty acids, essential and non- essential fatty acids, triglyceride (structure and functions), hydrogenation, cholesterol, digestion and absorption of lipids, lipids in the body.

 

Lecture (12)

Second mid-term exam + continue lipids

lipoproteins, and lipids and health.

 

Lecture (13)

Water

 

 

Functions of water, water intake recommendations, fluid excretion, water balance, substances that effect fluid balance, dehydration, and sodium.       

 

Lecture (14,15)

Minerals, vitamins and health

 

 

Functions and recommendations.

 

 

 

Text Books:

1)      Nutritional Assessment by Robert D Lee and David C. Nieman. Publisher: McGraw-Hill Science; 4 edition. 2006.

2)      Understanding Normal and Clinical Nutrition by Sharon Rady Rolfes, Kathryn Pinna, and Ellie Whitney. Publisher: Brooks Cole; 8 edition. 2008

 

 
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