This course Introduces students to the basic principles of nutrition and the role of nutrition in the health care environment. Current nutrition recommendations for fat, fibre, vitamins and minerals and weight control are discussed. Special considerations for nutrition throughout the lifecycle are also explored.
Nutritional theory and menu planning for those on special diets with various nutritional needs are covered in this course. This includes sodium reduced diets, diabetic diets, high fibre diets, tube feeding and nutrition for the elderly and cancer patients.
Other topics include diet and kidney disease, weight control, and snacks and nourishment. Introduction of supportive aids and devices will be included in this course.
This course has been designed to meet the information needs of the Food Service Worker in understanding the various nutrition requirements of the residents/patients and their needs that including nutrition, texture, nutrition supplementation, meals and nourishment and dining atmosphere.
Learners will be able to identify factors that affect food intake and apply it to basic menu planning principles based on Canada’s Food guide.. Learners will understand the personalization of food and nutrition by therapeutic and texture modification.
