NUTR 203: Nutrition in Healthcare V

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Class Program
Nursing
Nutrition
Credits
1
Lecture Hours 1 Clinical Hours None
Weekly Contact Hours
1
Meets Degree Requirements For
Natural Science
Description

In this course, students will apply the nursing concept of nutrition to patients with acute and/or chronic health conditions. 

Grading Basis
Graded
Prerequisites

Acceptance into WVC Nursing Program with concurrent enrollment in NURS 202, NURS 222, NURS 252, NURS 262, and PHIL 202 

Co-Requisite Courses
NURS 202: Health and Illness III
NURS 222: Transition to Nursing Practice
NURS 252: Nursing Clinical V
NURS 262: Nursing Simulation V
PHIL 202: Ethics and Policy In Healthcare III
Corequisites

Acceptance into WVC Nursing Program with concurrent enrollment in NURS 202, NURS 222, NURS 252, NURS 262, and PHIL 202 

Course Learning Outcomes

Program Learning Outcomes

  1. Understand the relation between food and nutrition to metabolism, growth, and physical and cognitive function. This includes the variety of foods that provide macronutrients, and understanding the effect of key nutrients on the basic physiology of the human body.

    Level
    Intermediate

  2. Incorporate evidence-based knowledge, clinical judgement, and the nursing process to provide safe, compassionate, person-centered care to individuals, families, and the community.

    Problem Solving
    Critical Thinking
    Social Interaction
    Professional Conduct
    Level
    Intermediate
Program Learning Outcomes

  1. Be able to communicate a basic knowledge of vocabulary of terms used to discuss nutrition, interrelationship between energy metabolism and weight management/obesity, the nutritional contributions of various foods, the nutritional requirements at various life stages, and principles of food safety.

    Level
    Intermediate

  2. Incorporate evidence-based knowledge, clinical judgement, and the nursing process to provide safe, compassionate, person-centered care to individuals, families, and the community.

    Problem Solving
    Critical Thinking
    Social Interaction
    Professional Conduct
    Level
    Intermediate
Program Learning Outcomes

  1. Be able to describe the relationship between cultural and body image habits related to health and fitness, analyze a dietary record for basic nutritional adequacy, interpret information on food labels, and explain the origin and use of the Dietary Reference Intakes as established by the National Academy of Sciences.

  2. Incorporate evidence-based knowledge, clinical judgement, and the nursing process to provide safe, compassionate, person-centered care to individuals, families, and the community.

    Problem Solving
    Critical Thinking
    Social Interaction
    Professional Conduct
    Level
    Intermediate

  3. Demonstrate respect for diversity, equity, and inclusivity when providing care to individuals across the life span.

    Social Interaction
    Professional Conduct,
    Cultural Diversity
    Level
    Intermediate

Core Topics

NURSING CONCEPTS:

  • Gas exchange
  • Intracranial regulation
  • Mobility
  • Perfusion
  • Thermoregulation 

See WVC Nursing Handbook for exemplar definitions, exemplars, and examples utilized in the WVC Nursing CBC Curriculum.