NR-228: Nutrition Health & Wellness Course Assignments & Discussions Study Guide

NR-228: Nutrition Health & Wellness Course Assignments & Discussions Study GuideNR-228: Nutrition Health & Wellness Course Assignments & Discussions Study Guide

NR-228: Nutrition Health & Wellness Course Description

Contact Hours: Lecture – 32, Lab – 0, Clinical – 0

Semester Hours: Theory 2

This course provides an overview of the basic nutrients required by the body for optimal health and wellness. The role that nutrition plays in various phases of the human life cycle and the psychological and sociological implications of food are discussed. Students use scientific thinking to question nutritional information presented in the various media and dispel any common nutrition myths. Students learn how the scientific method of inquiry is used in nutritional science and the health fields. In addition, the application of nutritional concepts to care for patients are studied. Lastly, conditions that are amenable to modification and possible cure by diet therapy and other nursing and medical interventions are explored.

Prerequisite: MATH-105N or MATH-114N

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NR-228: Nutrition Health & Wellness Course Syllabus & Assignments Summary

NR 283 Coursework Week 1 – 8

NR 283 Course Assignments Week 2, 3, 5, 6, and 7

NR 283 Discussions Week 1 – 8

NR 283 Exam Resources: Exam 1, Exam 2, Final Examination (Bundle)

NR 283 Week 1 Discussions: Anatomy and Physiology Review

NR 283 Week 2 Assignments plus Discussions (Bundle)

NR 283 Week 2 Discussions: J.L.

NR 283 Week 3 Assignments, Exam 1, Discussions (Bundle)

NR 283 Week 3 Concept Process Assignment #1 (Collection)

NR 283 Week 3 Faculty Selected Assignment

NR 283 Week 3 Discussions: Skin and Respiratory System Disorders (2 Versions)

NR 283 Week 3 Exam 1 (Collection)

NR 283 Week 4 Discussions: Mr. X, age 57, presented to his physician with marked fatigue…

NR 283 Week 5 Assignment, Discussions and Exam 2 (Bundle)

NR 283 Week 5 Concept Process Assignment Guidelines #2 (Collection)

NR 283 Week 5 Discussions: Mr. F. 48 years old, has been admitted to the hospital…

NR 283 Week 5 Exam 2 (Collection)

NR 283 Dr Bruce Video # 1 – 6

NR 283 Week 6 Assignment plus Discussion (Bundle)

NR 283 Week 6 RUA: Pathophysiological Processes Guidelines (Collection)

NR 283 Week 6 Discussions: Mrs. A has been taking high doses of glucocorticoids…

NR 283 Week 7 Assignments plus Discussions (Bundle)

NR 283 Week 7 Concept Process Assignment Guidelines #3 (Collection)

NR 283 Week 7 Discussions: A 28-year-old soldier returns….

NR 283 Week 8 Discussions: Ms. X, a 32-year-old Hispanic woman

NR 283 Week 8 Final Exam (Collection)

NR 283 Practice Questions Week 1 – 7

NR 283 Week 8 Final Exam Topics Covered Weeks 5-7

NR 283 Week 8 Final Exam Study Guide plus Review

NR 283 Exam Notes: Gould’s Pathophysiology for the Health Professions (59 Pages of Definitions)

You can also read another study guide on nursing assignments for students from another post on NR-226: Fundamentals Patient Care Course Assignments & Discussions.

Syllabus Overview

Course Number: NR228
Course Title: Nutrition, Health and Wellness
Credit Hours: 2 credits
Theory Hours:  2
Laboratory Hours:  0
Clinical Hours:  0
Place in Curriculum Year 2, Semester 3
Prerequisite: MATH-114
Corequisite: None

Course Description

This course provides an overview of the basic nutrients required by the body for optimal health and wellness. The role that nutrition plays in various phases of the human life cycle and the psychological and sociological implications of food are discussed. Students use scientific thinking to question nutritional information presented in the various media and dispel any common nutrition myths. Students learn how the scientific method of inquiry is used in nutritional science and the health fields.

In addition, the application of nutritional concepts to care for patients are studied. Lastly, conditions that are amenable to modification and possible cure by diet therapy and other nursing and medical interventions are explored.

Textbooks and Resources

Required Textbooks

The following books are required for this course:

Access E-Book

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

 

American Psychological Association. (2010). Publication manual of the American Psychological Association (6th ed.). Washington, DC: Author.

Optional Textbooks

The following books are required for this course:

Physical Books and Supplies

To obtain all your books and supplies, visit the online Chamberlain bookstore at https://bookstore.chamberlain.edu/.

eBook Details

First Time Using VitalSource?

Step 1: View the VitalSource Video

Step 2: Register with VitalSource Bookshelf Online

  1. Click the cover or title of your eBook. A new window will open.
  2. Enter email address and password. Bookshelf Online will open.

Step 3: Access the Desktop and Mobile Versions

You must complete Step 2 prior to using the desktop or mobile versions.

Already Registered?   3 Ways to Access Your eBooks

Online

Access your eBook by clicking on the book cover or title in the syllabus page. Bookshelf Online will open.

Desktop

Download your eBooks and use them whether you’re connected to the Internet or not.

Mobile

Download the app and get your eBooks on your iPhone, iPad, or Android device.

Program Outcomes

The outcomes for the Bachelor of Science in Nursing (BSN) degree program are as follows:

  1. Provides individualized comprehensive care based on theories and principles of nursing and related disciplines to individuals, families, aggregates and communities, from entry to the healthcare system through long-term planning.
  2. Demonstrates leadership and collaboration with consumers and other healthcare providers in providing care and/or delegating responsibilities for health promotion, illness prevention, health restoration, health maintenance and rehabilitative activities.
  3. Communicates effectively with patient populations and other healthcare providers in managing the healthcare of individuals, families, aggregates and communities.
  4. Integrates clinical judgment in professional decision making and implementation of the nursing process.
  5. Demonstrates responsibility for continued personal and professional development through enrollment in graduate education, continuing education degree programs, professional reading and participation in professional organizations and community service.
  6. Implements professional nursing standards by practicing within the legal definitions of nursing practice and acts in accordance with the nursing code of ethics and American Nurses Association (ANA) standards of practice.
  7. Practices in established professional roles consistent with entry-level BSN graduates to provide cost-effective, quality healthcare to consumers in structured and unstructured settings.
  8. Incorporates evidence-based practice in the provision of professional nursing care to individuals, families, aggregates and communities.

Course Outcomes

Chamberlain College of Nursing courses are built to align course content with specific Course Outcomes (COs). The COs define the learning objectives that the student will be required to comprehend and demonstrate by course completion. Unit outcomes provide further detail to support learner achievement of specific COs and are listed within each unit under the introduction. Whenever possible, a reference will be made from a particular assignment or discussion back to the CO that it emphasizes.

Upon completion of this course, the student will be able to do the following.

  1. Assess whether nutritional intake provides basic nutrients for optimal health and wellness. (POs 1 and 2)
  2. Describe nutritional needs for optimal health and wellness throughout the lifespan. (POs 1 and 2)
  3. Discuss the psychological, sociological, economical, and cultural implications of food on nutritional status. (POs 1 and 2)
  4. Describe evidence based practice interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness. (POs 1 and 8)

Key Concepts

  1. Nutrition in Health Promotion and Wellness
    1. Role of Nutrition
    2. Nutrition Standards
    3. Factors Influencing Nutrition
    4. Common Myths and Influence of Media
  1. Nutrients and Food Intake
    1. Carbohydrates
    2. Fats
    3. Proteins
    4. Vitamins
    5. Lifespan differences
    6. Societal Influences
    7. Genetic Influence
    8. Education and Counseling
  1. Energy and Fitness
  2. Nutrition Therapy
    1. Metabolism and Stress
    2. Cardiovascular System
    3. Gastrointestinal System
    4. Group Support
  1. Global Perspective

Learning Plan

Download and review the NR228 Nutrition, Health, and Wellness Learning Plan. This learning plan provides a list of unit outcomes and detailed key topics covered in the course.

Required Uniform Assignments (RUAs)

Required Uniform Assignments (RUAs) are essential elements of assessment that are consistent across the curriculum at Chamberlain College of Nursing. These assessments help measure and track students’ progress in meeting the BSN Program Outcomes. Each RUA is course-specific and required in both online and campus courses. Download the Nutritional Assessment guidelines and grading rubric to begin planning for the successful completion of this assignments.

If you have any questions about the assignment please speak to your instructor.

Course Schedule

Unit, COs, and Topics Readings Assignments
Unit 1

COs 1 and 2

Living a Healthy Lifestyle

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 1: Wellness Nutrition
  • Chapter 2: Personal and Community Nutrition
  • Chapter 3: Digestion, Absorption, and Metabolism
Refer to Course Schedule for items that are due this week.

 

 

 

 

 

Unit 2

COs 1, 2, and 3

Carbohydrates, Fluids, and Electrolytes

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 4: Carbohydrates
  • Chapter 8: Water and Minerals, pp. 129–134 and 144–146
  • Chapter 9: Energy, Weight, and Fitness, pages 166-186
Refer to Course Schedule for items that are due this week.
Exam #1 (Units 1 & 2)
Unit 3

COs 1 and 2

Fats, Fatty Acids, and Proteins

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 5: Fats
  • Chapter 6: Protein
Refer to Course Schedule for items that are due this week.
Unit 4

COs 1, 2, and 4

Vitamins, Minerals, and Antioxidants

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 7: Vitamins
    • Antioxidants: pp. 85 and 121 (Table 7-5)
  • Chapter 8: Water and Minerals, pp. 134–144; 146–156
  • Chapter 9 Energy Supply & Fitness        pp. 159-166
Refer to Course Schedule for items that are due this week.
Exam #2 (Units 3 & 4)
Unit 5

COs 1, 2, and 4

Nutrition Through the Ages; Nursing Process and Diet Therapy

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 10: Nutrition Across the Life Span
  • Chapter 11: Nutrition Assessment and Patient Care
  • Chapter 12: Traditional, Complementary, and Alternative Medicine, pp. 269-273
RUA Nutritional Assessment

Refer to Course Schedule for any additional items that are due this week.

Unit 6

COs 1, 2, 3, and 4

Nutrition and Chronic Illness

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
  • Chapter 15: Nutrition for Diabetes Mellitus
  • Chapter 16: Nutrition in Metabolic Stress: Burns, Trauma, and Surgery
  • Chapter 17: Nutrition for Cardiopulmonary Diseases
  • Chapter 20: Nutrition in Cancer and HIV/AIDS
Refer to Course Schedule for items that are due this week.
Exam #3 (Units 5 & 6)
Unit 7

COs 1, 2, 3, and 4

Food for Thought!

Grodner, M., Escott-Stump, S., & Dorner, S. (2016). Nutritional foundations and clinical applications: A nursing approach (6th ed.). St. Louis, MO: Elsevier Mosby.

  • Chapter 12: Traditional, Complementary, and Alternative Medicine, pp. 269-273
Refer to Course Schedule for any additional items that are due this week.
Unit 8

All COs

Putting It All Together

Review previously assigned readings as needed. Final Exam

Attendance Policy

Regular attendance and consistent participation within the classroom, lab, and clinical experiences facilitate the achievement of course outcomes set forth in the course syllabi. Students must arrive on time and stay for the duration of the class meeting, lab, and/or clinical experience. Late arrival may result in denied access to the class.  Absences and/or tardiness from lecture, pre-clinical, clinical (including pre- and post-conferences), and/or lab experiences (including pre- and debriefing) may prohibit students from completing all components of the nursing course, resulting in course failure.

Attendance is tracked for all eight weeks of the session on a course-by-course basis and is recorded daily based on academic events. An academic event for onsite courses is defined by attending scheduled class meetings. An academic event for online courses is defined by submitting a class assignment, participating in threaded discussions, or completing quizzes and exams. An academic event for blended courses is defined by attendance in the onsite component or by submitting a class assignment, participating in threaded discussions or completing quizzes and exams in the online component.

Due Dates for Assignments and Exams

Unless otherwise specified, the following applies.

  • Access to the course begins on Sunday at 12:01 a.m. (MT) during preview week.
  • All completed assignments are to be submitted to the Dropbox on or before Friday by 5:00 p.m. Mountain Time (MT) or as specified by your faculty.
  • All quizzes and exams, if applicable in your course, are offered at specific times.
    • Campus Courses: Campus faculty will share the date, time, and location with students at the beginning of each session.
    • Online Courses: Online faculty will share online exam schedule with students during preview week in a course announcement. Students should refer to the posted announcement for the specific dates and times for their exam schedule.

Note: In Unit 8 the assignments will be due by Wednesday at 11:59 p.m. MT.

If you are taking this course on campus, a course calendar includes detailed information related to activities and due dates may be available for downloading from Doc Sharing. Please check with your instructor for more information.

If you are taking this course online, Please be advised that you may be required to take your tests on the campus in a proctored environment. Your campus will post the date, time and location of exams. If testing will take place online, the online faculty will share the exam schedule with students during preview week in a course announcement. Students should refer to the posted announcement for the specific dates and times for their exam schedule.

Assignment Values and Letter Grades

All course assignments and examinations must be completed in order to pass the course.

The maximum score in this class is 1,000 points. The categories, which contribute to your final grade, are weighted as follows.

Assignment Points Weighting
Examinations*
Exam 1 150 15%
Exam 2 150 15%
Exam 3 150 15%
Final Exam 150 15%
*Must achieve an average of 76% to pass the course
Assignments
Faculty Selected Assignments 300 30%
RUA Nutritional Assessment Assignment (Team) 100 10%
Total Points 1,000 100%
Letter Grade Points Percentage
A   940–1,000 94% to 100%
A-  920–939 92% to 93%
B+ 890–919 89% to 91%
B   860–889 86% to 88%
B-  840–859 84% to 85%
C+ 810–839 81% to 83%
C   760–809 76% to 80%
F   759 and below 75% and below

Teaching/Learning Methods

Examples include, but are not limited to

  • assignments;
  • case studies;
  • discussion;
  • experiential learning
  • group assignments;
  • lectures; and
  • Multimedia presentations.

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