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Graduate Course Proposal Form Submission Detail - GMS6XXX

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Current Status: Approved, Permanent Archive - 2009-03-04
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  1. Department and Contact Information

    Tracking Number Date & Time Submitted
    2090 2008-11-04
     
    Department College Budget Account Number
    Graduate Affairs MD 610601
     
    Contact Person Phone Email
    Michael J. Barber, D.Phil. 9749908 mbarber@health.usf.edu

  2. Course Information

    Prefix Number Full Title
    GMS 6XXX Clinical Nutrition

    Is the course title variable? N
    Is a permit required for registration? Y
    Are the credit hours variable? N
    Is this course repeatable?
    If repeatable, how many times? 0

    Credit Hours Section Type Grading Option
    3 C - Class Lecture (Primarily) R - Regular
     
    Abbreviated Title (30 characters maximum)
    Clinical Nutrition
     
    Course Online? Percentage Online
    -

    Prerequisites

    Undergraduate courses in biology and chemistry

    Corequisites

    None

    Course Description

    A course that is designed to provide a thorough foundation in all aspects of human nutrition and which emphasizes the close relationship between nutrition and various chronic diseases and includes obesity, weight management and life-cycle nutrition.


  3. Justification

    A. Please briefly explain why it is necessary and/or desirable to add this course.

    Nutrition has become an important component of both medical and health sciences curricula owing to the relevance of nutrition in specific disease states. Health professions require a detailed understanding of the links between metabolism and disease and a

    B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?

    This course will be part of the Medical Sciences Master's program and will be a component of the Health Sciences concentration and the new concentration in Metabolic and Nutritional Medicine. This course will also serve other students interested in the medical sciences who are interested in the correlation between nutrition and disease.

    C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?

    No

    D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)

    All the instructors in the course are experienced faculty with either Ph.D. or M.D. degrees.


  4. Other Course Information

    A. Objectives

    The course objectives include:

    1. Describing the properties of the principal classes of nutrients, identify their components and explain their functions and caloric values.

    2. Developing principles that facilitate the planning of a healthy diet.

    3. Describing the actions of digestion, absorption and transport of nutrients.

    4. Recognizing the value of nutrition assessment in the comprehensive care of ambulatory and hospitalized patients.

    5. Describing the diagnosis, prevalence, health consequences and etiology of obesity and under-nutrition.

    6. Recognizing overweight and obesity as a worldwide public health problem in both children and adults.

    7. Taking an appropriate patient history, including medical, family, social, nutrition/dietary, physical activity and weight histories; use of prescription medicines and dietary and herbal supplements; and consumption of alcohol and other recreational drugs.

    8. Demonstrating how to determine a body mass index and waist circumference and evaluate growth and development and signs of nutritional deficiency or excess.

    9. Identifying the most common physical finding associated with obesity, under-nutrition, vitamin/mineral deficiencies or excesses.

    10. Discussing the symptoms and therapies for common nutrition-linked disorders.

    11. Describing the laboratory measurements commonly used to assess the nutritional status of patients.

    B. Learning Outcomes

    Following the successful completion of this course, students will be able to:

    1. Describe the properties of the principal classes of nutrients, identify their components and explain their functions and caloric values.

    2. Develop principles that facilitate the planning of a healthy diet.

    3. Describe the actions of digestion, absorption and transport of nutrients.

    4. Recognize the value of nutrition assessment in the comprehensive care of ambulatory and hospitalized patients.

    5. Describe the diagnosis, prevalence, health consequences and etiology of obesity and under-nutrition.

    6. Recognize overweight and obesity as a worldwide public health problem in both children and adults.

    7. Take an appropriate patient history, including medical, family, social, nutrition/dietary, physical activity and weight histories; use of prescription medicines and dietary and herbal supplements; and consumption of alcohol and other recreational drugs.

    8. Demonstrate how to determine a body mass index and waist circumference and evaluate growth and development and signs of nutritional deficiency or excess.

    9. Identify the most common physical finding associated with obesity, under-nutrition, vitamin/mineral deficiencies or excesses.

    10. Discuss the symptoms and therapies for common nutrition-linked disorders.

    11. Describe the laboratory measurements commonly used to assess the nutritional status of patients.

    C. Major Topics

    Major course topics include:

    NUTRITION AND PLANNING A HEALTHY DIET

    DIGESTION, ABSORPTION AND TRANSPORT.

    THE CARBOHYDRATES: SUGARS, STARCHES, AND FIBERS.

    THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS.

    PROTEINS and AMINO ACIDS.

    METABOLISM: TRANSFORMATIONS AND INTERACTIONS.

    ENERGY BALANCE AND BODY COMPOSITION.

    WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT.

    THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C.

    THE FAT-SOLUBLE VITAMINS: A, D, E, AND K.

    WATER AND THE MINERALS.

    LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION.

    LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE.

    LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS.

    NUTRITION CARE AND ASSESSMENT.

    NUTRITION INTERVENTION.

    MEDICATIONS, HERBAL PRODUCTS, AND DIET-DRUG INTERACTIONS.

    ENTERAL NUTRITION SUPPORT.

    PARENTERAL NUTRITION SUPPORT.

    NUTRITION AND METABOLIC AND RESPIRATORY STRESS.

    NUTRITION AND DISORDERS OF THE GASTROINTESTINAL TRACT.

    NUTRITION, LIVER DISEASE, AND GALLSTONES.

    NUTRITION AND DIABETES MELLITUS.

    NUTRITION AND CARDIOVASCULAR DISEASES.

    NUTRITION AND RENAL DISEASES.

    NUTRITION, CANCER, AND HIV INFECTION.

    D. Textbooks

    “Understanding Normal and Clinical Nutrition” (Rolfes, S.R., Pinna, K. & Whitney, E.) 8th Ed. Brooks Cole, 2009

    ISBN-13: 9780495556466

    “Medical Nutrition and Disease: A Case-Based Approach” (Hark, L. & Morrison, G.) 3rd Ed. Blackwell Publ., 2004

    E. Course Readings, Online Resources, and Other Purchases

    F. Student Expectations/Requirements and Grading Policy

    G. Assignments, Exams and Tests

    H. Attendance Policy

    I. Policy on Make-up Work

    J. Program This Course Supports


  5. Course Concurrence Information



- if you have questions about any of these fields, please contact chinescobb@grad.usf.edu or joe@grad.usf.edu.