Nutrition and Dietetics 317
NUTR 317: Nutrition in the Life Cycle II: Adult and Elderly
Prerequisites: BIOL 322, NUTR 214, and junior standing
Credit Hours: (3)
Examination of nutrition needs throughout the aging process, including normal nutrition and a survey of nutrition therapies for common conditions affecting the young adult through older adult. Physiological, psychological and cultural aspects characteristic of each of these phases of the lifespan will be related to nutritional requirements and eating behaviors.
Detailed Description of Content of Course
Topics to be covered include, but are not limited to, the following:
Healthy People 2010 Objectives for each life stage
Physiological Changes of Adulthood and Aging
Theories of Aging
Maintaining a Healthy Body
Dietary, Nutrient, Physical Activity, and Food Safety Recommendations
Current Dietary Intake Related to Recommendations for Adults and Older Adults
Nutrients at risk for Deficiency
Medications/Polypharmacy and dietary interactions
Prevalence, Risk Factors and Nutrition Intervention for various conditions
- Cardiovascular Disease
- Overweight and Obesity
- Diabetes mellitus
- Oral Health
- Gastrointestinal Diseases
- Inflammatory Diseases
- Cognitive Disorders
- Low Bodyweight/Underweight
Nutrition Education and Community Programs
Cross-Cultural Considerations with Nutrition Interventions
Detailed Description of Conduct of Course
Course will be primarily lecture format. Coverage of each topic will be followed by an opportunity to apply the information in a cooperative case study activity. The final project will include oral communication in a student presentation.
Goals and Objectives of the Course
Having successfully completed this course, students will display the following Foundation Knowledge Requirements and Learning Outcomes for the Didactic Program in Dietetics, as stipulated by the accrediting body, the Commission on Dietetic Education.
Students will have a working knowledge of (SK 5.2 and 5.3):
· The influence of aging on metabolism and nutritional requirements
· The assessment and treatment of nutritional health risks
· The influence of socioeconomic, cultural and psychological factors on nutrition behavior
· Health promotion and disease prevention theories and guidelines for the adult and older adult populations
And, demonstrate the ability to:
· SK 5.2 Determine the nutrient requirements of a diverse population from young adult to old age.
· KR 1.1a Locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
· KR 1.1b Use current information technologies to locate and apply evidence-based guidelines and protocols.
· KR 2.1a Communicate effectively and professionally in oral and written formats to individuals, groups and the public.
· KR 3.2a Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
Assessment measures include exams, case studies and a final project in the form of a professional presentation (oral or poster) reporting on the findings from a literature review regarding a nutrient or condition for a life stage that has been covered in the course.
Other Course Information
Review and Approval
December 2002 Updated Anne Alexander, Chair