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اجبارية / اختيارية | نظري / عملي | مساندة/تخصصية | Course Code | Course Name | اسم المقرر |
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اجبارية | نظري | تخصصية | NR203 | Therapeutic Nutrition | التغذية العلاجية |
وصف المقرر الدراسي |
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The goal of this course is to enable students to understand the nutrition function of the body, food components and its effect on the body with all life stages in human health and disease. This requ |
أهــداف الـمـقـرر* |
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The goal of this course is to enable students to understand the nutrition function of the body, food components and its effect on the body with all life stages in human health and dise |
This requires going beyond memorization of facts to acquire an understanding of how and why the food changes into energy inside the body, and what happens when undesired interaction occurs. |
المعرفة والفهم | المهارات الدهنية | المصادر العلمية والمهنية | المهارات العامة والمنقولة |
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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. |
اساليب التعليم |
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مكان تواجدها | الناشر | النسخة | المؤلف | عنوان المراجع |
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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 |
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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/ |