NUTRITION LECTURES

BY KATO KIJERA
OMA
 INTRODUCTION

NAME AND ADDRESS

 American International School

• Course Outline for Nutrition

• Course Title Nutrition and Dietetics
• Course Code: GES 125
 COURSE OUTLINE

INTRODUCTION:
• This course is to help the student relate the
importance of Nutrition to the various stages
of human development, health recovery and
maintenance.
• It identifies the role of the dietician in the
health team and specific diet for treatment of
various diseases.
 Objectives:

At the end of the course the student will be able to:

1. Describe the roles of nutrition in health and disease
2. Identify local foods substances and the nutrients
they contain
3. Explain factors that influence the nutritional state of
different age groups
4. Describe methods of food supply, storage,
preparation and distribution and how these
contribute to health and disease
 Objectives:
5. Describe the different nutritional disorders and
their management
6. Assess the nutritional problems of clients and
their families, and educate them on the
promotion of health through good nutrition
7. Describe the role of dietician in the health team
8. Describe specific diets for the treatment of
specific diseases
 Contents

Lecture 1
Definition of terms
• Nutrients: chemical structure, sources and
functions
• Digestions, absorption, and utilization
 
 Contents

Lecture 2
• Local food substances and nutrients
– Classification of foods into constituent and nutritional
values
– Local food substances and sources
– Factors affecting availability of foods
 Contents

Lecture 3
• Food policies and programes
• Factors that influence nutritional status
– Body needs i.e. weight and height
– Age
– General metabolism (basal metabolic rate)
– Sex
– Cultural and ethnic factors
– Socio-economic status
– Health status
– Religion, social, political e.g. wars, climate change etc
 Contents
Lecture 4
• Methods of food supply, storage, preparation and distribution
– food production preservation and storage
– food distribution, pricing and effect on consumption for individuals
and family
– budgeting, menu planning and food purchasing
– food preparation and handling
– education and supervision of food handlers in homes, hospitals and
public places
– planning a balanced diet
– roles of government, organizations communities and families in food
supply/sufficiency
 Contents

Lecture 5
• food consumption
– patterns of food consumption
– factors influencing food consumption; economic,
social and physical
– food habits- harmful/good habits
 Contents

Lecture 6
• consumer protection
• different nutritional disorders and their
management
– relationship between nutrition and health
– common nutrition related diseases e.g. diabetes,
rickets, scurvey, protein energy malnutrition,
marasmus, kwashiorkor, vitamin deficiency,
mineral deficiency etc
 Contents

Lecture 7
• Dietary management of specific conditions
– peptic ulcer
– hepatitis
– hypertension
– cardiovascular disorders
– obesity
– renal and urinary disorders
– diabetes mellitus
– skeletal system disorders, gout and arthritis etc
 Contents

Lecture 7
• Nutrition education of families and
communities:
– The role of the nurse in nutrition education
– The role of dietician in the health team