PED 140: HEALTH, NUTRITION AND FIRST AID

COURSE AIM

The Health, Nutrition and First Aid course aims to provide the students with an understanding of healthy nutritive diets and best food preferences, accidents and emergencies. It also aims to provide learners with solutions to cases of accidents and emergencies in the society and schools as well as appropriate measures for keeping healthy.

COURSE OBJECTIVES

At the end of the course, students should be able to:

• Explain the difference between accident and emergency identify fall related injuries in relation to accidents explain drowning as accidentally caused
• Explain violence define poisoning
• List common emergency conditions identify and classify haemorrhage
• Explain the term head injury and state its types identify fracture as an emergency condition explain wound, its types and characteristics
• Define diabetes, its characteristics and clinical features identify emergency respiratory conditions
• Discuss peptic ulcer as an emergency condition
• Define cardiac attack and state how to carry out external cardiac massage explain peritonitis, its complications and management.
• explain the functions of food;
• enumerate the sources and functions of the nutrients;
• relate the nutritional requirements in terms of Recommended Dietary Allowances (RDAs) to nutrition and health.

COURSE CONTENT

HEALTH AND NUTRITION

Concept of food

Psychological Function of food

Physiological Function of food

NUTRITION AND NUTRIENTS

Macronutrients

Micronutrients

Introduction to Nutrition

Introduction

Nutrition Choices

Digestion

Enzymes

Metabolism

Nutrients.

Types of Nutrients

Amount of Nutrients for healthy diet

Carbohydrates.

Fats

FOOD AND NUTRITION

Labour Serving Devices

Types of equipment and utensils

Choice, use and care

Improvisation of equipment

Nutrition

Sources and functions of nutrients

Utilization of food by the body.

Digestion

Digestion system

Absorption

Metabolism

Methods of Cooking

Stewing, boiling

Steaming, roasting

Baking, frying

Food Science

Effects of heat on food

Dietary needs

Use of food tables

Special Diets

Vegetarians

The aged, invalids

Convalescence

HIV/AIDS patients

Meal Planning

Meal patterns

Breakfast, lunch, supper meals

World Food Situation

Developed/developing countries

Food problems

Food production

Food Technology

Food production

Food storage

Food preservation

Diseases

Malnutrition

Obesity

Diabetes

Hypertension

Infection and nutrition

Terminal illness/HIV/AIDS

Unborn errors of Metabolism

Leukaemia

Sickle cell anaemia

Diarrhoea

Herpes

FOODS HIGH IN SATURATED FATS.

Unsaturated Fats

Trans Fats

Recommendations for Fat in Your Diet.

Cholesterol

Proteins

Vitamins

Antioxidants

Minerals

Sodium

Water

METHOD OF TEACHING

• 3 lecture hours per week
• 2 hours tutorials per week

ASSESSMENT

Continuous assessment (C.A) 50%

Assignments 20%

Test 20%

One project 10%

Two laboratory practical 10%

Final examination: 50%

Total 100%

PRESCRIBED READINGS

Bruce, B. and McGrath, P. (2005). “Group Interventions for the Prevention of Injuries in Young Children: A Systematic Review”.

World Report: Violence and Health. www.who.int/violence_injury_prevention/violence/world_report/en/index.html.

CFSAN Office of Nutritional Products, Labeling and Dietary Supplements. (2006). Questions and answers about trans fat nutrition labeling.

Department of Health and Human Services. National Institutes of Health Aim for a healthy weight, information for patients and the public, key Recommendations. Retrieved from

Food and Nutrition Board. Recommended dietary allowances (10th Ed.). Washington: National Academy of Sciences-National Research Council. National Academy Press, Washington DC

Food and Nutrition Board. (1998). Dietary reference intakes for thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington: National Academy Press.

Holt, M., & Sofka, D. (Eds). (2002). Bright futures in practice, (2nd Ed). Arlington, VA: Center for Education in Maternal and Child Health.

Recommended Readings

WHO, Department of Injury and Violence Prevention. www.who.int/violence_injury_prevention/en .

World Report: Violence and Health. www.who.int/violence_injury_prevention/violence/world_report/en/index.html

Standard First Aid Course. www.unh.org/standardfirstaid/toc.html.

National Heart and Lung and Blood Institute. Diseases and Conditions Index. (2008). Overweight and Obesity. Retrieved from http://www.nhlbi.nih.gov/health/dci/Diseases/obe/obe_whatare.html

National Heart and Lung and Blood Institute. Expert Panel on the Identification, Evaluation and Treatment of Overweight and Obesity in Adults. Retrieved from http://www.nhlbi.nih.gov/guidelines/obesity/ob gdlns.htm

National Heart Lung and Blood Institute. (2006). Diseases and Conditions Index. Iron- deficiency anaemia. Retrieved from www.nhlbi.nih.gov/health/dci/Diseases/ida/ida whatis.html

National Heart, Lung, and Blood Institute (1998). Your guide to lowering your blood pressure with DASH- DFASH eating plan, (NIH Publication No. 06-4082). Revised April 2006 . Retrieved from

http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/index.htm

National Institute of Arthritis and Musculoskeletal and Skin Disease (NIAMS). (2007). Osteoporosis. Retrieved from www.niams.nih.gov/Health Info/Bone/Osteoporosis/default.asp

National Institutes of Health National Heart, Lung, and Blood Institute. (1994). Facts about blood cholesterol (NIH Publication No. 94-2696). Retrieved from http:// www.nhlbi.nih.gov/health/public/heart/chol/fabc/index.htm

National Institute of Health. (1998). Clinical guidelines on the identification, evaluation, and treatment of overweight and obesity in adults (NIH Publication No. 98-4083). Retrieved from http://www.nhlbi.nih.gov/guidelines/obesity/ob gdlns.pdf

U. S. Food and Drug Administration. (1999). FDA backgrounder. Retrieved from http://www.cfsan.fda.gov/~comm/vltlabel.html