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

•             Cancer
•             Cardiovascular Disease
•             Overweight and Obesity
•             Diabetes mellitus
•             HIV/AIDS
•             Hypertension
•             Osteoporosis
•             Oral Health
•             Gastrointestinal Diseases
•             Inflammatory Diseases
•             Cognitive Disorders
•             Low Bodyweight/Underweight
•             Dehydration

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

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

None

Review and Approval

December 2002 Updated Anne Alexander, Chair

Revised 3/6/09