مقدمة في تغذية الإنسان

Course Title: Fundamentals of Nutrition
Course Code: CLN 211
Program: Clinical Nutrition
Department: Clinical Nutrition Department
College: College of Applied Medical Sciences
Institution: Taibah University
Version: 1
Last Revision Date: 15/03/2024
A. General information about the course:
1. Course Identification
1. Credit hours: (3 CH)
3 T + 0 P
2. Course type
A. ?University ?College ?Department ?Track ?Others
B. ? Required ?Elective
3. Level/year at which this course is offered: Level: 3 Year: 2
4. Course general Description:
The course describes the scientific basis of human nutrition and how nutrition can promote
health maintenance. It focuses on the digestion, absorption, transport, of macronutrients
(carbohydrate, protein, and fat) and key micronutrients as well as functions and dietary
sources of these nutrients. This course also covers the energy metabolism, energy balance,
and dietary guidelines and recommendations for healthy individuals.
5. Pre-requirements for this course (if any):
Introduction to Chemistry (CHEM 101)
Human Biology (CLS 113)
6. Co-requisites for this course (if any):
None
7. Course Main Objective(s):
? To explain the basics of human nutrition.
? To describe the processes of digestion, absorption, transport, functions, and
dietary sources of macronutrients and key micronutrients.
? To highlight the concept of energy metabolism and energy balance.
? To cover the dietary recommendation and the various food groups and their
importance to the human body.
2. Teaching mode (mark all that apply)
No Mode of Instruction Contact Hours Percentage
1 Traditional classroom 45 100%
2 E-learning 0 0
3
Hybrid
? Traditional classroom
? E-learning
0 0
4 Distance learning 0 0
3. Contact Hours (based on the academic semester)
No Activity Contact Hours
31. Lectures 35
32. Laboratory/Studio 0
33. Field 0
34. Tutorial 10
35. Others (specify) 0
Total 45
B. Course Learning Outcomes (CLOs), Teaching Strategies and Assessment
Methods
Code Course Learning
Outcomes
Code of PLOs
aligned with
program
Teaching
Strategies
Assessment
Methods
1.0 Knowledge and understanding
1.1
Students will be able to
explain the digestion,
absorption, and transport of
nutrients in the human body.
K1
? Lectures
? Tutorial
? Quizzes
(MCQs)
? Midterm
exam (MCQs,
Short and long
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
1.2
Students will be able to
describe sources, function, K1, K3
? Lectures
? Tutorial
? Quizzes
(MCQs)
? Midterm
exam (MCQs,
Short and long
Code Course Learning
Outcomes
Code of PLOs
aligned with
program
Teaching
Strategies
Assessment
Methods
and roles of nutrients in the
human body.
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
1.3
Students will be able to
describe concepts of energy
metabolism and energy
balance.
K1
? Lectures
? Tutorial
? Quizzes
(MCQs)
? Midterm
exam (MCQs,
Short and long
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
1.4
Students will be able to
recognize the nutrients
reference values and dietary
guidelines for children and
adults.
K1, K2
? Lectures
? Tutorial
? Quizzes
(MCQs)
? Midterm
exam (MCQs,
Short and long
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
2.0 Skills
2.1
Students will be able to
differentiate between the
different roles of each
nutrient in the human body.
S1, S3, S4, S5
? Lectures
? Tutorial
? Quizzes
(MCQs)
? Midterm
exam (MCQs,
Short and long
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
? Group project
2.2
Students will be able to
compare the nutrient
content in different foods.
? Lectures
? Tutorial
? Quizzes
(MCQs)
Code Course Learning
Outcomes
Code of PLOs
aligned with
program
Teaching
Strategies
Assessment
Methods
S1, S4, S5
? Midterm
exam (MCQs,
Short and long
essay
questions)
? Final exam
(MCQs, short
and long
essay
questions)
? Group project
3.0 Values, autonomy, and responsibility
3.1
Students will be able to
communicate the role of
nutrition in promoting health
maintenance.
V1, V2 ? Lectures
? Project strategy
? Final exam
(long essay
questions)
? Group project
C. Course Content
No List of Topics Contact Hours
3. Overview and Introduction to the Course 3
4. Dietary Guideline 3
3. Digestion, Absorption, and Transport 3
4.
Carbohydrates:
Types, digestion, absorption, functions, dietary sources, DRI recommendation,
and health effects
3
5.
Lipids:
Types, digestion, absorption, functions, dietary sources, DRI recommendation,
and health effects
3
6.
Protein:
Digestion, absorption, functions, dietary sources, DRI recommendation, and
health effects
3
7. Energy Metabolism 3
8. Energy Balance 3
9.
Water Soluble Vitamins I:
B Vitamins (digestion, absorption, transport, functions, dietary sources, DRI
recommendation, and health effects)
3
10.
Water Soluble Vitamins II:
Vitamin C (digestion, absorption, transport, functions, dietary sources, DRI
recommendation, and health effects)
3
11.
Fat-Soluble Vitamins I:
Vitamins A & D (digestion, absorption, transport, functions, dietary sources,
DRI recommendation, and health effects)
3
12.
Fat-Soluble Vitamins II:
Vitamins E & K (digestion, absorption, transport, functions, dietary sources, DRI
recommendation, and health effects)
3
13. Water and the Body Fluids 3
14.
The Major Minerals: sodium, chloride, potassium, calcium, phosphorus,
magnesium, sulfate (digestion, absorption, transport, functions, dietary
sources, DRI recommendation, and health effects)
3
15.
Trace Minerals: iron, zinc, iodine, copper, selenium, manganese, fluoride
(digestion, absorption, transport, functions, dietary sources, DRI
recommendation, and health effects)
3
Total 45
D. Students Assessment Activities
No Assessment Activities *
Assessment
timing
(in week no)
Percentage of Total
Assessment Score
20. Written test: Quizzes Ongoing 30%
21. Written test: Midterm exam 8-9 20%
22. Group project 14 10%
4. Written test: Final exam 18-19 40%
*Assessment Activities (i.e., Written test, oral test, oral presentation, group project, essay, etc.).
E. Learning Resources and Facilities
1. References and Learning Resources
Essential References
? Whitney E, Rolfes S. (2022). Understanding Nutrition,
International Edition. 16th ed. Cengage Learning.
? Bender DA. (2021). Introduction to Nutrition and Metabolism
6
th ed. Taylor & Francis Group, USA
Supportive References
Electronic Materials
? Food and Agriculture Organization of the United Nations.
Food-based Dietary Guidelines. (Updated 2023). Retrieved
from: https://www.fao.org/nutrition/education/food-baseddietary-guidelines
Other Learning Materials
2. Required Facilities and equipment
Items Resources
facilities
(Classrooms, laboratories, exhibition rooms,
simulation rooms, etc.)
Classrooms
Items Resources
Technology equipment
(projector, smart board, software)
Projector + Smart board
Other equipment
(depending on the nature of the specialty)
F. Assessment of Course Quality
Assessment Areas/Issues Assessor Assessment Methods
Effectiveness of teaching Students + Peer Reviewer
Indirect (student’s gradesStudent’s course evaluatiorvey)
Direct (staff feedback)
Effectiveness of Students’ assessment Faculty Direct (cross-check)
Quality of learning resources Students Indirect (course evaluation)
The extent to which CLOs have been
achieved Course Coordinator Direct
Other
Assessors (Students, Faculty, Program Leaders, Peer Reviewer, Others (specify)
Assessment Methods (Direct, Indirect)