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

Social Interaction

Professional Conduct

Cultural Diversity

Level

Intermediate
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.
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.

Implement pharmacologic, nutritional, IV fluid, and electrolyte replacement interventions for the patient with acute and/or chronic health conditions.

Program Learning Outcomes

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
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.
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.

Evaluate the effectiveness of pharmacologic, nutritional, IV fluid, and electrolyte replacement interventions for patients with acute and/or chronic health conditions.

Program Learning Outcomes

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
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.
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.
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.

Core Topics

Fluid and electrolyte
Glucose regulation
Hormonal regulation
Inflammation

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