Republic of the

Republic of the Philippines

President Ramon Magsaysay State University
(Formerly Ramon Magsaysay Technological University)
Iba, Zambales, Philippines
Tel/Fax No.: (047) 811-1683

COLLEGE OF NURSING

AN OUTCOMES BASED LEARNING PROGRAM

BACHELOR OF SCIENCE IN NURSING
First Semester, A.Y. 2020-2021

VISION The President Ramon Magsaysay State University shall be a progressive learner-centered research
university recognized in the ASEAN Region in 2020.
MISSION The President Ramon Magsaysay State University shall primarily provide instruction, undertake research
and extension, and provide advanced studies and progressive leadership in agriculture, forestry,
engineering, technology, education, arts, sciences, humanities, and other fields as may be relevant to the
development of the Province.
GOALS OF THE COLLEGE The PRMSU-College of Nursing aims to provide the students appropriate practical and theoretical
competencies in the practice of nursing services. Expose students to experiences which would provide
them the opportunities to reinforce skills in medical/nursing services. Develop in the students the passion
from services and concern for the medical needs of our community. Undertake research projects vis-a-vis
the development of newer and better approaches in Nursing and Nursing Education. At the end of the
program, 100% of the graduates are expected to pass the Philippine Nursing Licensure Examination above
the National Percentage Rate.
NON DISCRIMINATION The PRMSU values diversity and seeks talented students, faculty, and staff from diverse backgrounds. The
STATEMENT PRMSU does not discriminate on the basis of race, color, sex, sexual orientation, gender identity, religion,
creed, national, or ethnic origin, citizenship status, age, disability, veteran status or any other legally
protected class status in the administration of its admissions, financial aid, educational or athletic programs,
or other University administered programs or in its employment practices. Questions or complaints
regarding this policy should be directed to the Vice President of Academic and Student Affairs and Director
 of Student Affairs, PRMSU, Iba, Zambales.
I. Course Code NCM 105

II. Course Title Nutrition and Diet Therapy

III. Course Description This course deals with the study of food in relation to health. It covers nutrients and other substances and
their action, and interaction and balance in relation to health and diseases and the process by which
organism ingests, digests, absorbs, transports, utilizes and excretes food substances. It will also focus in
the therapeutic and food service aspects of the delivery of nutritional services in hospitals and other
healthcare institutions.

IV. Credit 3 units lecture, 1 unit lab

V. Contact Hours per 54 lecture hours, 54 laboratory hours

Week:
VI. Place of the Course in Professional Course
the Program
VII. Prerequisite General Chemistry, Biochemistry, Anatomy and Physiology, Micro-Parasitology

VIII. Course General At the end of the course and given simulated conditions/situations, the student will be able to:
Objectives 1) differentiate views given by various nursing theorists on person, health, environment
and nursing
2) describe the various non-nursing theories as applied to nursing
3) utilize selected nursing theories and non-nursing theories in the care of clients
4) demonstrate selected competencies under the eleven key areas of responsibilities
pertinent to nursing

IX. Course Outline and Timeframe

WEEK TOPICS
1 A. Introduction to nutrition
1. Definition of terms
2. Nutrition concepts
3. Classification of nutrients
2 B. Basic Tools in nutrition
1. FNRI & USDA Food Guide Pyramid
2. 10 NGF
3. RDA or RENI
4. FEL
5. Food Labeling

3-5 C. Six essential nutrients

1. Carbohydrates
a. Functions
b. Deficiencies/toxicity
c. Food sources
2. Protein
a. Functions
b. Deficiencies/toxicity
c. Food sources
3. Fats and waters
a. Functions
b. Deficiencies/toxicity
c. Food sources
4. Vitamins and Minerals
a. Functions
b. Deficiencies/toxicity
c. Food sources

6 D. Fats and waters

1. a. Functions
b. Deficiencies/toxicity
c. Food sources
2. Vitamins and Minerals
a. Functions
b. Deficiencies/toxicity
c. Food sources

7-10 E. Dietary computations

 1. Body mass index and classification
2. Desirable Body Weight (DRW) Determination
3. Total Energy Requirement (TER) & distribution of TER
4. Application to Food Exchange List (FEL) & sample menu
11-13 F. Nutrition throughout the lifespan
1. Pregnancy
a. Stages
b. Nutritional problems and interventions
c. Recommended diet
2. Lactation
a. Common nutritional problems and interventions
b. Recommended diet
3. Infancy
a. Nutritional problems and intervention
b. Factors affecting nutritional status
c. Guidelines in feeding
d. Recommended diet
4. Pre-Schoolers & Schoolers
a. Nutritional problems and interventions
b. Guidelines in feeding
c. Recommended diet
5. Adolescents
a. Nutritional problems and intervention
b. Recommended Diet
6. Adulthood
a. Nutritional problems and interventions
b. Recommended diet

14-17 G. Diet Therapy

1. General diets
Regular/full Diet
High fiber diet
Vegetarian diets
Therapeutic diets
2. Diets modified in consistency
Clear liquid
 Full liquid
Cold liquid/ T&A diet
Soft sland
Mechanical soft
Soft bland
Bland
Residue restricted
Low fiber
3. Diets Modified in Composition
Low calorie
High calorie
High protein
Low protein
Low fat
Low cholesterol
Low carbohydrate
Low salt/sodium restricted
Low potassium
Low purine/ purine restricted
4.Tube feeding
a. Enteral feeding
Types
Indications & contraindications for use
Complications and problems
b. Types of enteral formulas
Intact
Hydrolyzed
Modular
c. Feeding administration
Continuous drip
Bolos
Combination
d. Parenteral Feeding
Indications & contraindications for use
Complications & problems
18 Final Examination

Suggested Readings REFERENCES:

1. Nutrition Made Incredibly Easy
Lippincott Williams & Wilkins, 2005

2. Basic Nutrition and Diet Therapy

Laboratory Manual for Nursing Students
By: Maria Lourdes C. Caudal
C & E Publishing Inc., 2008

3. Nutrition Essentials and Diet Therapy

By: Nancy J. Peckenpaugh
Saunders, 2007

4. Fundamentals of Nutrition ( A Laboratory Manual )

By: Leonora N. Panlasigui-Bayaga
C & E Publishing, 2007

5. Nutrition and Diet Therapy 9th Edition

By: Ruth A. Roth
Delmar Publishing, 2007

6. Understanding Nutrition 10th Edition

By: Ellie Whitney
Wadsworth, 2005

Suggested 1. Basic Nutrition and Diet Therapy (Textbook for Allied Health)
References By: Maria Lourdes Cruz-Caudal
C & E Publishing, Inc. 2019
2. Basic Nutrition and Diet Therapy (Laboratory Manual for Allied Health)
By: Maria Lourdes Cruz-Caudal
C & E Publishing, Inc. 2019
 X. Teaching – Learning 1. Attendance
Approaches 2. Major Examinations
3. Research Output
4. Family Case Study
5. Reflective Journal
6. Project

XI. Grading System Class Standing 50%

Major Examination 30%
Project 20%
100%
MIDTERM GRADE -50% + FINAL TERM-50% = SEMESTRAL GRADE-100%
XII. 1. Regular attendance on scheduled online classes
2. Participation during class discussion
3. Presentation of activities on scheduled time
4. Submission of all the requirements indicated in the Course Syllabus
5. Take all required examinations (Quizzes, Chapter Tests, and Major Exams)
6. (REFER TO STUDENT MANUAL)
XIII. Class Monday 8:00-12:30
Schedule 8:30-12:00 Friday
Wednesday 9:00-10:00

Consultation Hour Thursday: 8:00-10:00

Prepared by: Reviewed and Approved by:

ROSA DULLAS DEVERA, RN, LPT, MAN RENE E. PUDADERA, Ed.D, RN

Instructor I Dean, College of Nursing
 Republic of the Philippines
President Ramon Magsaysay State University
(Formerly Ramon Magsaysay Technological University)
Iba, Zambales, Philippines
Tel/Fax No.: (047) 811-1683

COLLEGE
AN OUTCOMES OFLEARNING
BASED NURSINGPROGRAM

BACHELOR OF SCIENCE IN NURSING

First Semester, A.Y. 2020-2021

PRMSU Graduate Attributes Program Intended Learning Outcomes (PILO)

Institutional Intended Learning Outcomes (IILOs)
PRMSU Graduate is expected to be an EXCELLENT: When one has fully completed the BS Nursing, the graduate should
be able to:
1. Strong network leader, who is committed, Assumes leadership roles as appropriate to its work profession and
morally upright, and responsible, and who society, effectively and harmoniously as members of health care
proactively governs in the specific field of team.
specialization
LEADER 2. Visionary leader, who effectively manages Demonstrate effective leadership style leading to the development
and optimizes human capital toward of clinical practice; ensuring the professional standards are
sustainable development maintained and enabling the growth of group of practitioners; also
incorporation ethical and legal framework.

3. Strong and effective communicator, who has Apply effective interpersonal communication competencies both
the power to express himself/herself orally personal and professional settings and utilize an effective tool in
and in writing, and other appropriate modes exploring and expressing ideas with the patient, medical and
of expression interdisciplinary team in sustaining a level of excellence patient
COMMUNICATOR satisfaction and preventing medical mishaps.
 4. Competitive and lifelong learner, whose Pass the Philippine Nursing Licensure Examination above the
excellence in services towards local and National Percentage Rate
global needs
5. Research-oriented individual, who uses Act as agent of change by learning innovate ideas and practice in
scientific process to create knowledge order to create new knowledge develop healthcare and practices,
INNOVATOR necessary to address varied societal needs improve the quality of care and advance health information
towards inclusive growth and sustainable technology for individual and the community.
development
6. Critical thinker and problem solver, who is Develop cognitive skills and decision making competencies which is
equipped in research methods and utilizes needed for the identification of client problems and the
empirical evidence and scientific approach to implementation of intervention to promote effective care outcome.
knowledge creation and utilization through
knowledge transfer
LEARNING PLAN

Course Intended Learning Course Content Learning Methodology Learning Resources Assessment
Outcomes Classroom and RLE
(CILO)
Orientation on the Course I. Outcomes-Based Approach Orientation  Instant
to the BSN Curriculum Feedback
1. The PRMSU Vision & Interactive Questioning
Mission and College of
Nursing Goals and
Objectives
2. Pertinent School of
Nursing policies
3. Course Syllabus
4. Grading system
5. Requirements and
textbooks/references

Define related terms used A. Introduction to nutrition

in nutrition 1. Definition of terms Interactive Discussion  Paper and
Classify the six nutrients in 2. Nutrition concepts Pencil Test
nutrition. 3. Classification of nutrients

B. Basic Tools in nutrition

Enumerate food guidelines 1. FNRI & USDA Food Guide
and food labeling Pyramid
Identify the abbreviations 2. 10 NGF
used in nutrition 3. RDA or RENI
4. FEL
5. Food Labeling
 Interactive Questioning  Instant
Feedback

Identify the six nutrients, C. Six essential nutrients

their functions, their toxicity 1. Carbohydrates
a. Functions
and deficiencies and food
b. Deficiencies/toxicity
sources rich in six c. Food sources
nutrients. 2. Protein
a. Functions Experiential Sharing  Instant
b. Deficiencies/toxicity Feedback
c. Food sources
3. Fats and waters
a. Functions
b. Deficiencies/toxicity
c. Food sources
4. Vitamins and Minerals
a. Functions
b. Deficiencies/toxicity  Instant
c. Food sources Interactive Discussion Feedback

Identify the six nutrients, D. Fats and waters

their functions, their toxicity 1. a. Functions
and deficiencies and food b. Deficiencies/toxicity
sources rich in six c. Food sources
nutrients. 2. Vitamins and Minerals Demonstration Quiz
a. Functions
b. Deficiencies/toxicity
c. Food sources Recitation
Compute the body mass E. Dietary computations
index, basal metabolic 1. Body mass index and
rate, total energy classification
2. Desirable Body Weight
requirement.
(DRW) Determination Journal Sharing
3. Total Energy
Requirement (TER) &
Apply the food exchange distribution of TER
list and sample menu of 4. Application to Food
Exchange List (FEL) & sample
food exchange list.
menu

F. Nutrition throughout the

Identify food needed for:
lifespan
1. Pregnancy
Pregnant woman a. Stages
b. Nutritional problems and
Lactating woman interventions
c. Recommended diet
2. Lactation
a. Common nutritional
Enumerate nutritional problems and
problems and interventions
interventions, diet b. Recommended diet Video Presentation on Inter-
recommended for: 3. Infancy professional Collaborations
a. Nutritional problems
and
Infancy
intervention
b. Factors affecting
 Pre-schoolers nutritional
status
Schoolers c. Guidelines in feeding
d. Recommended diet
Adolescent 4. Pre-Schoolers & Schoolers
a. Nutritional problems and
Adulthood interventions
b. Guidelines in feeding
c. Recommended diet
5. Adolescents
a. Nutritional problems and
intervention
b. Recommended Diet
6. Adulthood
a. Nutritional problems and
interventions
b. Recommended diet

G. Diet Therapy
Discuss the importance of 1. General diets
different diets: Regular/full Diet
General diet High fiber diet
Diets modified in Vegetarian diets
Therapeutic diets
consistency
2.. Diets modified
Diets modified in inconsistency
composition Clear liquid
Tube feedings Full liquid
Cold liquid/ T&A diet
Discuss the indications Soft sland
and contraindications, Mechanical soft
complications and Soft bland
problems. Bland
Residue restricted
Low fiber
3. Diets Modified in
Composition
Low calorie
High calorie
High protein
Low protein
Low fat
Low cholesterol
Low carbohydrate
Low salt/sodium restricted
Low potassium
Low purine/ purine
restricted
4.Tube feeding
a. Enteral feeding
Types
Indications &
contraindications for use
Complications and problems
b. Types of enteral formulas
Intact
Hydrolyzed
Modular
c. Feeding administration
Continuous drip
Bolos
Combination
d. Parenteral Feeding
I indications &
contraindications for use
Complications & problems
 Midterm and Final Examination Paper and pencil test

Learning Environment: Classroom

Related Learning Experience: Skills-Lab and Community

Independent Study: Use of learner’s time spent outside of the laboratory for self-directed learning using available
resources (actual and online), equivalent to 20-3-% of the total RLE hours.

Resources: Print, Non-print materials, and Electronic Materials, Equipment and supplies

Course Requirements: These are major student outputs (whether individual or group outputs) reflective of the integrated attainment of
course outcomes.

Grading System: Class Standing 50%

Major Examination
30%
Project 20%
100%
MIDTERM GRADE -50% + FINAL TERM-50% = SEMESTRAL GRADE-100%
 References:
1. Module in Nutrition
By: Rosa D. Devera (2020)
2. Basic Nutrition and Diet Therapy (Textbook for Allied Health)
By: Maria Lourdes Cruz-Caudal
C & E Publishing, Inc. 2019
3. Basic Nutrition and Diet Therapy (Laboratory Manual for Allied Health)
By: Maria Lourdes Cruz-Caudal
C & E Publishing, Inc. 2019

Prepared by: Reviewed and Approved by:

ROSA DULLAS DEVERA, RN, LPT, MAN RENE E. PUDADERA, Ed.D, RN

Instructor I Dean, College of Nursing