NCM 105-Nutrition and Diet Therapy

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MODULE ON NUTRITION AND DIET THERAPY

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ASST PROF. NARHUDA H. UNGA

COLLEGE OF HOME ECONOMICS

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Copyright

WESTERN MINDANAO STATE UNIVERSITY

Copyright © by Western Mindanao State University
All rights reserved. Published 2020
Printed in the Philippines
ISBN _________________
No part of this publication may be reproduced or distributed
in any form or by any means, or stored in a database or
retrieval system, without prior written permission of
WESTERN MINDANAO STATE UNIVERSITY
 VISION, MISSION, GOAL, AND OBJECTIVES Lesson 01
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Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Try this!

Directions. Discuss the Timeline of Western Mindanao State University.

*By answering the following question through summative timeline process such as;
-Who started the School?
-When does the School Started?
-How does the School started?
*Timeline from Normal School to College to State University.
*Timeline from University to Accredited and ISO Institution of Western Mindanao State
University, Zamboanga City.

Timeline of Western Mindanao State University

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Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Think ahead!
Directions. Provide the details information on the Vison, Mission, Goals and Objectives of the
College of Nursing.

VISION

MISSION
 GOALS

OBJECTIVES
Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

See if you can do this!

Directions: Provide the details information on the Vison, Mission, Goals and Objectives of the
College of Home Economics, Department of Nutrition and Dietetics.

VISION

MISSION
GOALS

OBJECTIVES

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 Basic Concept in Nutrition and Diet Therapy:
I. Introduction to Basic Concept in Nutrition and Diet therapy
Lesson 02
Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Try this!
Directions: Discuss the significance in the Study of Food, Nutrition and Diet therapy as a student
taking up Bachelor of Science in Nursing.

Food:

Students (BSN)
Nutrition:

Diet Therapy:
Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Think ahead!
Directions: Discuss the responsibilities of a health worker in the Study of Food, Nutrition and
Diet therapy.

Food:

Health
Workers
Nutrition:

Diet Therapy:
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Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

See if you can do this!

Directions:Since you read and understood the responsibilities of each department in the patient
care? Summarize the responsibiilties of each health workers…you may add information aside
from the lectures above.
Responsibilities of the Responsibilities of the Remarks:
Dietary department in the Nursing Department in the
patient care: patient care:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

2.Conclusion.__________________________________________________________________
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Goodluck!

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II.Essential Nutrients and their Contribution to the Diet: Classification of Nutrients.

Lesson 03
Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Try This!

Directions. Define the following and let’s see how do you understand the important terms in the
study of Nutrition and Diet therapy.
1.Nutrients
2.Organic Compounds
3.Inorganic Compounds
4.Carbohydrates
5.Protein
6.Fats
7.Vitamins
8.Minerals
9.Water
10.Electrolytes
11.Water Soluble Vitamins
12.Fat Soluble Vitamins
13.Macro-minerals
14.Micro-minerals
15.Toxicity

Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Think ahead!
1.Enumerate/list down/give food examples for each Nutrients listed below: (1-15)
Food CHO CHON FATS VITAMIN MINERALS WATER/
Sample S ELECTROLYTES
No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________
 See if you can do this!

Directions: Summarize all the classification of Vitamins and Minerals according to the
Description of each column per rows in a short description.
Nutrients: Properties Function Sources RENI Deficiencies Remarks
Vitamins:
Fat Soluble
A
D
E
K
Water Soluble:
C
B1
B2
B3
B5
B6
B12
PGA
BIOTIN
Minerals:
Macro-minerals:
Ca
P
K
Na
Mg
S
CI
Micro –minerals:
Fe
I
Co
Cu
Zn
Mn
Mo
Se
Cr
F

2.Surveillance Food Intake. List down all your Food Intake for the whole week (7days)
following menu guide.
Menu Guide: Monday Tuesday Wednesday Thursday Friday Saturday Sunday Remarks
Breakfast
AM Snacks
Lunch
PM Snacks
Dinner/Supper
BedTime snack
(if taken)

3.Classify according to these 6 basic nutrients of your food intake within a week
(7 days). Put “NONE” if no input in the nutrient intake.
Days: CHO CHON FAT VITAMIN MINERALS WATER/ Remarks
BEVERAGES
Meals/Food Meals/Foods Meals/Food Meals/Food Meals/Food Meals/Food
Intake Intake Intake Intake Intake Intake
Monday
Tuesday
Wednesda
y
Thursday
Friday
Saturday
Sunday

4.Essay. Discuss briefly by answering the following questions below.

1.What do you think is the most important nutrients needed by the body? and why?.
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2.How can an individual improve their food intake to maximize all the needed nutrients for the
day?.
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3.How do you find your food intake based on the food surveillance intake activity for the whole
week?
a.is it adequate or inadequate? Explain briefly for adequate? or;
b.how can you improve your food intake if inadequate?
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Godspeed…

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Nutrition Tools, Standards and Guidelines Nutrient Recommendations

Lesson 04

Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

Try this! Look around you.

Directions: Cut out 10 Food Labels with Nutrition Facts.
1.Look for 10 Food labels with nutrition fact.
2.Cut out the nutrition labels and nutrition facts then glue/paste in an Answer key sheet provided.
3. Discuss as one or as a whole of your output.
a.What can you say or explain briefly about your output according to the Nutrition Tools,
Standards and Guidelines Nutrient Recommendations of the whole 10 cuts out nutrient label
products?.
b.Does the Nutrition label and nutrition facts are sufficient in their recommended nutrients labels
in the products. If Yes pls specify. If No why?.
3.Conclusion.

Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________
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Think ahead!
Directions: Search for the following tools of Nutrition. Draw and illustrate in a clear and clean
long bondpaper of the following:
1.Filipino Food Guide:
1.a.Food Pyramid for Adult.
1.b.Activity Guide(Physical activities).
1.c.Plate Model (Pinggang Pinoy).
1.d.Nutritional Guidelines for Filipinos (10 Kumainments-Sigla at Lakas ng Buhay).
2.Your Guide to Good Nutrition.
3. The United States Department of Agriculture (USDA) of Food Pyramid (My pyramid).
2.Make a Reflection paper about the following topics by consolidating as one thought.(50
words).
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Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________

See if you can do this!

Directions: Identify and write the correct answer on the questions below.
_______________________1. This is intended to give information about the specific food
packaged.
_______________________2. A plan that ensure adequate dietary adequacy that is easy to
follow.
_______________________3. Is designed to help people eat healthy and live active lifestyle that
reduce weight-related diseases.
_______________________4.It was revised and emphasize that the standards are in terms of
nutrients, and not foods or diets.
_______________________5.It suggests a daily recommended food guide to use an amount and
the number of servings in each group to provide the variety of nutrients needed by the body.
_______________________6. A general term for a set of reference values used to plan and
assess nutrient intakes of healthy people.
_______________________7. A handbook of a table of food values computed at 100 grams
edible portion.
_______________________8. A grouping of common food that has practically the same amount
of proteins, carbohydrates, fats and calories.
_______________________9. The Consumer Act of the Philippines.
_______________________10. A Food, Drugs and Cosmetics Act of the Philippines.

Godspeed…

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