Sep 18, 2020  
2019-2020 Course Catalog 
2019-2020 Course Catalog [ARCHIVED CATALOG]

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NURS 2750 - Nutrition and the Role of the Professional Nurse

Credits: 2
Hours/Week: Lecture None Lab None
Course Description: This course introduces the student to the role of the nurse in promoting and supporting nutritional health. Emphasis is on the role nutrition plays in health promotion/prevention of illness, recovery from acute illness and/or management of chronic illness.  Students learn to access evidence to support healthy nutritional choices that reduce risk factors for disease and/or illness across the lifespan. Students explore how culture, ethnicity, socio-economic status, nutritional trends and controversies, and integrative therapies influence the nutritional health of the client.  Acceptance into the Nursing program is required. This course requires completion of NURS 2700  or NURS 2720  and BIOL 2032  with grades of C or higher or concurrently enrolled and General Education Electives - 8 credits.

MnTC Goals

Prerequisite(s): BIOL 2031  with a grade of C or higher, PSYC 1020 , PSYC 1041  and COMM 1031  or COMM 1041  or COMM 1051 
Corequisite(s): None
Recommendation: Computer skills are essential.

Major Content

  1. Professional Development and Identity in Relation to Foundation of Nutrition and Nutritional Health Promotion.
    1. Attributes and Roles of a Nurse
      1. Professionalism
      2. Clinical Decision-Making & Judgment
      3. Self-care
    2. Care Competencies
      1. Holistic Nursing Process
      2. Quality & Safety
      3. Teaching & Learning
    3. Health Care Delivery
      1. Evidence-based Practice
  2. Physiologic Integrity in Relation to Foundations of Nutrition and Nutritional Health Promotion
    1. Physiological Homeostasis & Regulation
      1. Acid-Base Balance
      2. Fluid &Electrolyte Balance
      3. Metabolism
      4. Elimination
    2. Protection and Movement
      1. Inflammation
      2. Infection
      3. Tissue Integrity
      4. Comfort
      5. Mobility
      6. Rest
  3. Psychosocial Integrity in Relation to Foundations of Nutrition and Nutritional Health Promotion
    1. Psychosocial Homeostasis & Regulation
      1. Family Dynamics
      2. Motivation
      3. Adherence
      4. Lifespan Growth and Development
      5. Determinants of Health
      6. Functional Ability
      7. Genetics
      8. Nutrition
      9. Environment
      10. Culture
      11. Individual Behaviors
      12. Social & Economic

Learning Outcomes
At the end of this course students will be able to:

  1. incorporate evidence, clinical judgment and client preferences in planning nutritional care of the client.
  2. identify the impact of socio cultural, economic, legal and political factors influencing nutritional health.
  3. assume accountability, through reflection, for personal nutritional self-care behaviors.
  4. identify integrative modalities and their role in nutritional health.
  5. discuss the unique nursing perspective in inter-professional teams to optimize client nutritional health.
  6. apply theories and concepts from the arts and sciences to provide prevention-based nutritional care of clients.
  7. assess protective and predictive factors, including genetics, which influence the nutritional health of individuals, families and communities.

Competency 1 (1-6)
Competency 2 (7-10)

Courses and Registration

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