Courses may be offered in one of the following modalities:
If you are enrolled in courses delivered in traditional or hybrid modalities, you will be expected to attend face-to-face instruction as scheduled.
| Semester: | Summer 2025 |
| Number: | 0302-233-001 |
| Instructor: | TBA |
| Days: | TBA |
| Note: | Online, Asynchronous |
| Location: | Online |
| Credits: | 2 |
| Course Meets: | May 27 - July 1 |
| Course Materials: | View Text Books |
| Related Syllabi: |
Adenike Okeowo for
Spring 2023* |
|
*Attention Students: Please note that the syllabi available for your view on these pages are for example only. The instructors and requirements for each course are subject to change each semester. If you enroll in a particular course, your instructor and course outline may differ from what is presented here. |
|
| Description: |
This course is designed to introduce students to the essentials of nutrition, and the effects on health and wellness. Emphasis is on understanding nutritional guidelines for health promotion and disease management. Please note that for students not admitted into the nursing program, this course will count as an elective. |
| Learning Goals: |
Upon completion of this course, the student through discussion, class participation, and written assignment will be able to meet the following Course Objectives and University Goals:1. provide patient centered nursing care that contributes to safe and high quality outcomes, as evidenced by:a. Incorporating concepts of nutrition into a holistic health plan.Critical & Integrative Thinking2. apply critical thinking skills in implementing the nursing process, as evidenced by:a. Determining appropriate nutritional assessment3for self, clients, and others.b. Identifying age-related and life stage nutritional risks and describe appropriate nutritional health promotion strategies.c. Identifying specific nutritional challenges for individuals dealing with chronic disease.Critical & Integrative Thinking3. respect cultural diversity and the uniqueness of all individuals, as evidenced by:a. Articulating economic and cultural issues impacting on an individual’s or a group’s nutritional status.Global Citizenship4. apply evidence based knowledge from nursing and the sciences as the basis for practice, as evidenced by:a. Describing current research relating to food, food additives, supplements and botanical.Information Literacy & Critical & Integrative Thinking5. integrate informatics and communication technologies to improve patient care outcomes, as evidenced by:a. Using critical thinking, research data,informatics, and other resources to describe holistic health care for individuals with nutritional challenges.Information Literacy & Critical & Integrative Thinking6. exhibit professional role development, as evidenced by:a. Describing current legal regulations and agencies governing nutrients.Critical & Integrative Thinking7. collaborate and communicate effectively with patients and families and as a member of the interdisciplinary health care team, as evidenced by:a. Articulating a plan of education for an individual or group regarding nutrition in health promotion and wellness.Critical & Integrative Thinking *The learning goals displayed here are those for one section of this course as offered in a recent semester, and are provided for the purpose of information only. The exact learning goals for each course section in a specific semester will be stated on the syllabus distributed at the start of the semester, and may differ in wording and emphasis from those shown here. |
| Prerequisites: | |
| Corequisites: |
» View Other Sections of this Course