Course specification
Kingdom of Saudi Arabia
The National Commission for Academic Accreditation & Assessment
Course Specification
King Saud University
College of Applied Medical Sciences
Community Health Sciences Department
Clinical Nutrition Program
Principles of clinical nutrition
CHS 214
1st Semester
1433/1434
Course Specification
Institution King Saud University |
College/Department College of Applied Medical Sciences – department of community health Sciences- Clinical nutrition program |
A Course Identification and General Information
B Objectives
At the end of this course the student will be able to: Understand the basic concepts of normal and clinical nutrition Gain the basic knowledge of macro and micro-nutrients. Understand the basic gastrointestinal process, digestion, absorption and utilization of food within the body. Know the meaning of balance complete diet and the body requirements of nutrients. Describe some main diseases related to deficiency of these nutrients (Evidence-based approach)
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. Briefly describe any plans for developing and improving the course that are being implemented. 15The course is usually updated every semester in both recent knowledge available, and teaching methods, taking in consideration the previous students-evaluation and response, and updated clinical practices
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C. Course Description (Note: General description in the form to be used for the Bulletin or Handbook should be attached) 1 Topics to be Covered | ||||||
List of Topics | No of Weeks | Contact hours | ||||
Introduction to clinical nutrition, Energy Balance, Food, nutrition and health, requirements and dietary guidelines. | 1 | 3 | ||||
Carbohydrates and health | 2 | 6 | ||||
Fluids and electrolytes | 1 | 3 | ||||
Lipids and health | 2 | 6 | ||||
Protein and health | 2 | 6 | ||||
Vitamins | 2 | 6 | ||||
Minerals | 1 | 4 | ||||
Final projects presentations | 1 | |||||
Course components (total contact hours per semester): | ||||||
Lecture: 40 | Tutorial: | Laboratory | Practical/Field work/Internship: | Other: 5 hours for assignments and presentation | ||
223. Additional private study/learning hours expected for students per week. (This should be an average :for the semester not a specific requirement in each week) 232 hours/week (details of topics, preparing for next lecture). |
Development of Learning Outcomes in Domains of Learning 24For each of the domains of learning shown below indicate: A brief summary of the knowledge or skill the course is intended to develop; A description of the teaching strategies to be used in the course to develop that knowledge or skill; The methods of student assessment to be used in the course to evaluate learning outcomes in the domain concerned. |
28a. Knowledge |
29(i) Description of the knowledge to be acquired Understand the important of nutrients in health. List the main components of food Describe the process of digestion, absorption, and functions of main nutrients, and define some main diseases related to deficiency of these nutrients. |
30(ii) Teaching strategies to be used to develop that knowledge Interactive lectures and class discussion presentation Reading from books |
31(iii) Methods of assessment of knowledge acquired Written exam including MCQs. |
32b. Cognitive Skills |
33(i) Description of cognitive skills to be developed Analyse energy requirement Distinguish the differences in the digestion, absorption and utilization of macronutrients). |
34(ii) Teaching strategies to be used to develop these cognitive skills Interactive lectures Assignments Presentation |
38(iii) Methods of assessment of students cognitive skills Written exam including MCQs. 39Evaluate the effectiveness of the student activity in Group discussion.
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40c. Interpersonal Skills and Responsibility |
41(i) Description of the interpersonal skills and capacity to carry responsibility to be developed Demonstrate the ability to present a topic related to the study course 42Demonstrate the ability to work successfully as a part of a team in assignments 43Demonstrate the ability to self learning: 44Find information independently
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45(ii) Teaching strategies to be used to develop these skills and abilities 46Communication 47Teamwork 48Leadership 49Time management in the presentation
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50(iii) Methods of assessment of students interpersonal skills and capacity to carry responsibility 51Class discussion. 52Team working skills 53Observation of the students’ skills during their presentations.
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54d. Communication, Information Technology and Numerical Skills |
55(i) Description of the skills to be developed in this domain. 56Write a well structured assignment. 57Make an oral presentation. 58Use Information technology and computer skills to gather information about a selected topic. 59 Calculate total energy requirement of individuals.
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60(ii) Teaching strategies to be used to develop these skills 61Performing a search on a selected topic 62Preparation of presentation 63Calculate energy requirement in the class
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64(iii) Methods of assessment of students numerical and communication skills 65Evaluates the answer of students when they calculate their total energy requirements. 66Follow up of the student progress in the selected topic Observation
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67e. Psychomotor Skills (if applicable) |
68(i) Description of the psychomotor skills to be developed and the level of performance required |
D. Student Support
1. Arrangements for availability of faculty for individual student consultations and academic advice. (include amount of time faculty are available each week) Saturday 9:00-10:00 Sunday 9:00-10:00 Monday 10:00-1:00
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7E Learning Resources 1. Required Text(s) Understanding Normal and Clinical Nutrition. by Sharon Rady Rolfes, Kathryn Pinna, and Ellie Whitney (Brooks Cole; 9 edition, Aug 25, 2010) Basic Nutrition and Diet Therapy. by: Sue Rodwell Williams 13 edn (2009) Mosby; •
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. Essential References
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