Content

Unit I
* Hour 1 - Introduction

* Hour 2 - The Food Pyramid

* Hour 3 - Getting the Right Nutrients

* Hour 4 - Energy and Metabolism



Web Links 

If you are having trouble with the CD that came with your text, visit media type="custom" key="4386519". In the right hand column, under **I Want To...**, click on //Look up a food//. Use this database to determine caloric contents of foods. See the **Calculate Your BMR** and the **Calculate Your BMI** links on the left of this page as well. You are free to use either these online tools or the Nutricalc CD.

You can use the school computers to access the online tools. The school computers do not have the Nutricalc CD installed.



Unit II
* Digestion - An Overview

* Carbohydrates

* Fats

* Proteins

* Review and Application

Web Links



Unit III
* Food Borne Pathogens

* Weight Control

* Cultural Diversity

* Cultural Presentation Cultural Presentation Guidelines and Grading Criteria include page="htmlCollapsePageFunction" include page="htmlDivCultPresent2009E" include page="CultPresentation2009E" include page="htmlDivClose"

Web Links  [|Food Borne Illnesses - CDC] [|Food Borne Diseases - NIH]



Unit IV
* Non-Nutrients, Micronutrients, Water, and Lab Values



Web Links

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Evidence Based and Best Practice

 * [|Nursing interventions to minimise undernutrition in older patients in hospital (Joanna Briggs Institute, 2008)]
 * [|Nutrition for patients in hospital (O'Regan, 2009)]
 * [|The role of nutrition in maintaining good health in later life (Shepherd, 2009)]