| المعرفة والفهم |
المهارات الدهنية |
المصادر العلمية والمهنية |
المهارات العامة والمنقولة |
| At the end of the subject, the students will be able to understand the food components, the body needs, and their function human of normal health and chaining disease. |
مهارات الحوار والتواصل |
اتخاد القرارات وأساليب حل مشاكل الاتصال التي يجب ان يتخذها الطالب. |
عرض مرئي. |
| At the end of the subject, the students will be able to understand the food components, the body needs, and their function human of normal health and chaining disease. |
مهارات الارسال والاستقبال |
اكتساب مهارات العرض والالقاء. |
اكتساب مهارات المناقشة والمشاركة الجماعية (حلقات نقاش). |
| At the end of the subject, the students will be able to understand the food components, the body needs, and their function human of normal health and chaining disease. |
الاتصال مع الذات |
اجاد مهارات الاستماع الفعال. |
المقدرة على حل المشاكل. |
| At the end of the subject, the students will be able to understand the food components, the body needs, and their function human of normal health and chaining disease. |
مهارات الارسال غير الكلامي |
القدرة على المقابلة الشخصية والتحضير لها. |
الاندماج في المشاريع سواء كانت فردية او جماعية. |
| مكان تواجدها |
الناشر |
النسخة |
المؤلف |
عنوان المراجع |
| web |
Intermediate Technology Publications |
|
Ferron, S.; Morgan, J. and Reilly, M |
Hygiene Promotions |
|
Humana Press |
1999 |
Goldsteine, D. J. |
The Management of Eating Disorders and Obesity |
|
CRC Press, NewYork & Washington |
2001 |
Matalas,A.; Zampelas, A.,Stavrinos,V. and Wolinsky, I. |
The Mediterranean Diet |
|
Delmar Thomson Learning |
2001 |
Williams, S. J |
Essential of Health Services |
| المعمل |
المحاضرة |
عدد الساعات |
التمارين |
الموضوع العلمي |
| 0 |
2 |
2 |
0 |
2- Essential Nutrients 1. Protein a. Function b. Deficiency/toxicity c. Food service |
| 0 |
2 |
2 |
0 |
3- Essential Nutrients 1. Fats and Water a. Functions b. Deficiencies and toxicity c. Food services |
| 0 |
2 |
2 |
0 |
1. Essential Nutrients 1. Carbohydrates a. Function b. Deficiency/toxicity c. Food services |
| 0 |
2 |
2 |
0 |
1. Definition of terms Nutrition a. FNRI and USDA food guide pyramid b. RDA or RENI c. Food labelling |
| 0 |
2 |
2 |
0 |
4- Essential Nutrients 1. Vitamins and minerals a. Functions b. Deficiencies/ toxicity c. Food Services |
| 0 |
2 |
2 |
0 |
5- Nutrition Throughout Life span I. Pregnancy a. Stages b. Nutritional problems and interventions c. Recommendation diet. |
| 0 |
2 |
2 |
0 |
5- Nutrition Throughout Life span 1. Lactation a. Common nutritional problems and intervention b. Recommended diet |
| 0 |
2 |
2 |
0 |
1- Pre-schoolers and schoolers a. Nutritional problems and intervention b. Guidelines in feeding c. Recommended diet |
| 0 |
2 |
2 |
0 |
1- Adolescents a. Nutritional problems and intervention b. Recommended diet |
| 0 |
2 |
2 |
0 |
1- Adulthood a. Nutritional problems and intervention b. Recommended diet |
| 0 |
2 |
2 |
0 |
1. Diet Therapy General Diet • Regular/Full diet • High fiber diet • Vegetarian diet • Therapeutic diets |
| 0 |
2 |
2 |
0 |
1. Diets modified in Consistency • Clear liquid • Full liquid • Cold liquid/ T & A diet. • Soft bland • Bland • Residue Restricted • Low fiber |
| 0 |
2 |
2 |
0 |
1. Diets modified in composition • Low calorie • High calorie • High protein • Low protein • Low fat • Low cholesterol • Low carbohydrates • Low salt/sodium • restricted • Low potassium • Low purine/ |
