المحاضرة الثالثة عشر: التغذية العلاجية لمرضى الرعاية الحرجة من صفحة 133
PART XIV: Medical Nutrition Therapy in Critical Care.
What is critical care nutrition?
Is there a difference between critical care and intensive care?
What are the nutritional needs of a critically ill patient?
Why Is Critical Care important?

Course Description:
This course will deal with medical nutrition therapy in various Medical, and Surgical disorders. Provide students with the required scientific basis in nutrition, in the context of a system and health approach, Allow students to apply acquired knowledge and skills in solving nutrition problems to both case studies and cases in real sittings.
Core Knowledge
By the end of this course, students should be able to:
• Identify methods of nutritional support of different medical disorders and how to apply, follow up the therapeutic nutrition management plane
• Explain the idea of how nutritional support is mandatory in health and diseases.
Core Skills
By the end of this course, students should be able to:
• Develop skills in assessment of nutritional status for different diseases status.
• Apply knowledge to calculate nutrients’ requirements for a short and long term nutrition protocols.
• Learn the relation between therapeutic clinical nutrition and different diseases status
• Apply skills in preparing modified dietary menus for different nutrition disorders
ILOs for Applied Nutrition course
A) Knowledge& Understanding
 Acquiring knowledge on basic nutrition definitions (RDA, DRI, UL,…)
 Revise nutritional requirements for different age groups
 Study malnutrition ;causes & symptoms
 Learn to read food label
B) Intellectual skills
 Calculate Total Energy Requirements of individuals based on their physiological and nutritional states.
 Use Food Composition table for calculating nutrients in different foods
C) Practical Skills:
 Develop skills in assessment of nutritional status for healthy and diseased persons.
 Apply knowledge to calculate nutrients’ requirements in health and disease
 Learn to plan diet using food exchange list and food composition tables.
 Practice planning and preparing different hospital diets
 Develop skills in creating simple nutrition messages for public( under supervision)
D) General skills:
 Learn the relation between nutrition and diseases
 Learn how to read Food label
مقرر التغذية العلاجية 2
https://drive.google.com/file/d/1NQucIXxXiLj4XzhPOv4Bi6udDhxNRraD/view?usp=sharing
شعبة التغذية العلاجية الفرقة الثانية الترم الثاني
المعاهد الفنية الصحية