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HU Credits:
2
Degree/Cycle:
2nd degree (Master)
Responsible Department:
nutritional sciences - international prog.
Semester:
2nd Semester
Teaching Languages:
English
Campus:
Rehovot
Course/Module Coordinator:
Dr. Sharon Iron-Segev
Coordinator Office Hours:
Tuesday 15-16
Teaching Staff:
Dr. Sharon Iron-Segev
Course/Module description:
The course introduces the student to principles of clinical nutrition and mode of treatments.
Course/Module aims:
The course will cover selected topics in clinical nutrition presenting both theoretical background and clinical practice.
Learning outcomes - On successful completion of this module, students should be able to:
Upon completion of this course, students will have:
-A basic understanding of the role of nutrition in treating disease and improving clinical outcomes.
-The ability to appraise screening tools and document the nutrition care process
-Skills to evaluate relevant biochemical and dietary measurements used in nutritional assessment.
-The ability to identify nutritional inadequacies in health and disease and provide recommendations on how to adjust diets to meet recommended requirements, overcome sensitivities and improve clinical symptoms.
Attendance requirements(%):
100
Teaching arrangement and method of instruction:
Lectures,exercises & reports.
Course/Module Content:
1.Nutritional screening and assessment (nutritional, anthropometric and biochemical)
2.NCP-Nutrition care process
3.Nutritional aspects of bone health
4.Nutritional support - Enteral and parenteral feeding in infants & children (sources of nutrients, composition, feeding techniques).
5.Nutritional support - Enteral and parenteral feeding in geriatric patients.
6.Nutritional requirements and dietary adaptation in metabolic and gastroenterological diseases and syndromes.
7.Clinical aspects and treatment of obesity, eating disorders FTT and RFID
Required Reading:
Modern Nutrition in Health and Disease. Ross AC et al. (editors) 11th edition, Philadelphia, PA: Lippincott Williams & Wilkins, 2014
Available Online
Krause’s Food and the Nutrition care Process, 13ed, 2012.
Additional Reading Material:
Journal of the American Dietetic Association
American Journal of Clinical Nutrition
Nutrition Reviews
Journal of Nutrition
Clinical Nutrition
Course/Module evaluation:
End of year written/oral examination 70 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 30 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
None
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