Course Specification
Institution:
King Abdulaziz University College/Department:
Faculty of Applied Medical Sciences Department of Clinical Nutrition
A. Course Identification and General Information:
1. Course title and code:
Medical Nutrition Therapy (1) (CLN 301) 2. Credit hours:
5 hours 3. Program(s) in which the course is offered:
BSc in Clinical Nutrition 4. Name of faculty member responsible for the course:
Dr Thanaa Abdul Fattah Elkholy/ Department of Clinical Nutrition 5. Level/year at which this course is offered:
5th Level / 3rd Year 6. Pre-requisites for this course:
successfully completion of all second year courses 7. Co-requisites for this course (if any):
None 8. Location if not on main campus:
Main Campus
B. Objectives:
1. Summary of the main learning outcomes for students enrolled in the course:
After attending this course, students should be able to:
-Explain the patho-physiology, biochemical abnormalities, and behavioural abnormalities and medical nutrition therapy for each disorder in the syllabus.
-Determine appropriate medical nutrition therapy for various health disorders.
-Explain the physiological basis for medical nutrition therapies.
-Understand the methods for calculating the nutritional requirements of patients and assessing their nutritional status.
-Understand the appropriate dietetic approaches, including route and sources of nutrition, in a range of clinical conditions
-Understand the importance and methods of evaluating the effectiveness of dietetic practice
-Understand the importance and nature of working in partnerships with other health professionals
-Assimilate numerical data from a range of sources and critically interpret its meaning.
-Creatively apply prior knowledge and experience to synthesize new ideas and solutions to dietetic problems (and then evaluate them)
-Plan, modify and fortify diets according to the patient's needs.
-Undertake literature searches using electronic databases and present information using a standard referencing system.
-Work productively as an individual and as part of a team.
-Show awareness of limitations and a capacity to draw on advice to improve personal performance and interact with others.
2. Briefly describe any plans for developing and improving the course that are being
implemented. (eg increased use of IT or web based reference material, changes in content as a result of new research in the field):
- Continuous reading and discussion activities are a corner stone in reaching the goal of teaching this course; as well as hospital visits to apply knowledge
- Developing electronic materials to support lectures
- Posting course materials in the departmental website that could be accessed by the students enrolled in the course
- Regular reviewing of lectures and updating the course contents as needed - Regular reviewing of practical procedures and experiments
- Developing course portfolio
- Distributing course evaluation form to students by the end of each course
- Regular departmental meetings to discuss each course with the course coordinator to find the strength and weaknesses and possible strategies for continuous improvements
C. Course Description:
First: Lectures Topics Timetable
Lectures Topics to be covered No. of
Weeks
Contact hours
Review of Basic Dietetics
Modified Diets 1 3
NUTRITION MANAGEMENT OF UPPER GIT DISORDERS:
1 3
Esophageal Disorders: Dysphagia, Heartburn.
Peptic Ulcer & Dyspepsia.
Gastric Surgery & Dumping Syndrome.
NUTRITION MANAGEMENT OF LOWER GIT DISORDERS:
1 3
Malabsorption
Coeliac Disease, Tropical Spru.
Small Bowel Resection.
Crhon's Disease, Ulcerative Colitis.
Common GIT Problems: Diarrhea, Constipation, Hemorrhoids, Anal Fissure.
Common GIT Problems: Irritable bowel syndrome, Abdominal Gas, Diverticulosis, Stoma.
1 3
NUTRITIONAL MANAGEMENT IN LIVER DISEASES:
1 3
Nutritional Implication of liver Diseases.
Nutrition & Hepatitis.
Nutritional Management in Hepatic Failure.
NUTRITION & DISORDERS OF BILIARY SYSTEM
1 3
Nutritional Aspects of biliary Diseases.
Dietary Management of Gallstones.
Nutritional Management in Cholecystitis.
NUTRITION & EXOCRINE PANCREATIC DISORDERS:
1 3
Pancreatitis.
Cystic Fibrosis.
Cancer Pancreas.
NUTRITION & CARDIOVASCULAR DISORDERS
1 3
Dyslipidemia a Risk factor for Coronary Heart Disease.
Cardiovascular Nutritional Risk Factors.
Dietary Advices for High-Risk Individuals Hypertension.
Cardiac Failure.
Cerebro-vascular Diseases.
1 3
NUTRITION & NEUROLOGICAL DISORDERS:
1 3
Amino Acids and Brain Functions.
Micronutrients, Trace Elements and Brain Functions.
Mitochondrial Disorders.
NUTRITION & RENAL DISEASES
1 3
Nephrotic Syndrome
Acute and Chronic Renal Failure Kidney Stones
MNT in Peritoneal and Hemodialysis Dialysis 1 3
MNT in Vitamin & Mineral Deficiencies
1 3
Nutrition and Skin Health./Nutrition & Nail Health./Nutrition & Hair Health.
Second: Practicals Topics Timetable
Contact hours No. of
weeks Practicals topics to be covered
2 1
Hospital Orientation Visit (Food Service Department)
2 1
Applied Case Study - Nutrition Management of Upper GIT Disorders
2 1
Applied Case Study - Nutrition Management of Lower GIT Disorders
2 1
Discussion of the Group Project Topics
2 1
Applied Case Study - Nutritional Management in Liver Diseases
2 1
Applied Case Study - Nutrition & Disorders of Biliary System
2 1
Applied Case Study - Nutrition & Exocrine Pancreatic Disorders
2 1
King Abdulaziz University Hospital Visit "Dialysis Unit"
2 1
Applied Case Study - Nutrition & Cardiovascular Disorders
2 1
Group Project Presentation I
2 1
Group Project Presentation II
2 1
Group Project Presentation III
2 1
Speaker Visit
2 1
Speaker Visit
2. Course components (total contact hours per semester):
Lecture:
45 hours
Tutorial:
15 hours
Practical/Fieldwork/Internship:
30 hours
Other:
None
3. 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):
Students should spend a minimum of 2 hours per week
4. Development of Learning Outcomes in Domains of Learning:
For 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.
5. Schedule of Assessment Tasks for Students During the Semester
Assessment Assessment task (eg. essay, test, group project,
examination etc.) Week due Proportion of Final Assessment Continuous assessment during semester
(40%)
1 Quiz’s & Oral exam in the class 5%
2 Mid Term Exam 25%
3 Homework assignments & report writing 5%
4 Case study presentations 5%
Final Examination (60%)
5 Final Practical Exam 20%
6 Final Written Exam 40%
Title of Book Author Publisher Year Edition
Krause's Food &
Nutrition Therapy
L. Kathleen Mahan Sylvia Escott-
Stump
Saunders Recent copy
Recent edition
3. Recommended Books and Reference Material (Journals, Reports, etc) (Attach List)
Title of Book Author Publisher Year Edition
Understanding Normal and Clinical Nutrition
Sharon Rady Rolfes Kathryn
Pinna Ellie Whitney
Brooks Cole Recent Copy
Recent edition
Human Nutrition and Dietetics
J. S. Garrow W. P. T.
James A. Ralph
Churchill Livingstone
Recent Copy
Recent edition
5. Other learning material such as computer-based programs/CD, professional standards/regulations:
- Multimedia associated with the textbook and the relevant websites - PRIMA-Production Recipes, Inventory and Menu Analysis
- Meal Plus Menu
