This course will focus on nutrition throughout the lifespan for disease prevention and health promotion. Emphasis will be on nutritional screening, recommendations for healthy living from Dietary Guidelines for Americans, food safety, and dietary modifications based on the disease process. The impact of health literacy, socioeconomics, and culture on client choices in nutritional intake will be considered. Learning activities will enhance the student’s ability to collaborate with other disciplines and provide client teaching for the promotion of health. This non-clinical course will support the application of concepts in clinical courses. Prerequisite: Admission to the Nursing Program. Credit: 2 hours. This course is offered in an online format.
Course Section Description
Full Semester Course (U) – Course runs 8/16 to 12/3