NCM 2143 Oidp

Ateneo de Davao University
School of Nursing
Online Instruction Delivery Plan

NCM 2143 Nutrition and Diet Therapy – Laboratory
Clinical Instructor: Czar Cyrill N. Jacobe, RN Section: BSN 2B
Course Summative Essential Topics Student Learning Formative Online Instruction E-learning materials and
Learning Assessment Outcomes Assessment Strategies References
Outcomes Activities
Design a Menu CALCULATING Design and Related readings a. Independent Reading 1. E-calculator
meal plan in preparation DIETS AND MEAL submit a sample coming from by students 2. Paper and pen
relation to for different PLANNING menu plan for a scholarly articles, b. Individually-paced 3. Cellular phones or video-
health which patient normal diet such nursing journals monitoring of formative recording devices
covers classification that it will train and on line assessments 4. Activity/journal notebook
nutrients and them on how to materials like c. Individual feedback- 5. Cooking Materials (any
other plan for their Proquest, giving through AdDU available kitchen utencils and
substances Diet patient’s meal Ebscohost, etc. email, or Group Chat in materials at home): Pots,
and their computation basing on their Messenger. pans, stove, ladle, spoon and
action. And patients nutritional d. Structuring a Peer fork, knife, chopping board,
interaction needs. Short Quizzes group support system microwave oven, blender/
and balance Final (from the elected class osteorizer, measuring cups
in relation to Examination MACRONUTRIENTS officers) for online small or measuring spoons.
health and (Carbohydrates) Plan and prepare Case Studies group discussion.
diseases and a meal for an e. Online sessions:
process by Project: individual  Asynchronous:
which ‘Nutriteneo’. requiring a Minute Paper: Moodle platform
organism A compiled carbohydrate Writing exercise  Synchronous:
ingest, group video intake asking students Google meet
digest, presentation modification such what they thought
absorb, of the food that they will be was the most
transports, cooked by able to know and important
utilizes and the students. apply the information and
excretes Class Final appropriate diet what they did not
food Output: for clients with understand.
substances. Flavored carbohydrates
Buds; A deficiencies or
combination MACRONUTRIENTS excess
of Qualitative (Proteins)
and
Quantitative Plan and prepare
assessment a meal for an
from the food individual
dish made by requiring protein
the students. intake
modification such
that they will be
able to know and
apply the
appropriate diet
for clients with
MACRONUTRIENTS protein
(Fats) disorders
/conditions.
Plan and prepare

a meal for an
individual
requiring
modification of fat
intake such that
they will be able to
know and apply
the appropriate
FAT AND WATER diet for clients with
SOLUBLE VITAMINS carbohydrates
deficiencies or
excess
Integrate the
importance of the
different fat and
water-soluble
vitamins to the
body such that
they can be able
to know what
meals they have
NUTRITION IN THE to prepare for
LIFE CYCLE patients with
vitamin
deficiencies.
Integrate
knowledge on the
special needs
throughout the life
cycle : in
pregnancy and
lactation, infancy
and early
childhood, later
childhood and
adolescence and
in later adult life
such that they will
have the
confidence and
STANDARD competence on
HOSPITAL DIETS how to provide
nutritional health
DIABETIC DIET teachings for
patients with
special needs.
Plan a meal for a

diabetic patient
such that they will
know how to
DIETS FOR prepare and serve
GASTROINTESTINA meals for diabetic
L DISORDERS patients in a
hospital setting
and at home.
Identify the food

items that are
allowed and those
that are restricted
in certain GI
disorders , such
that they will know
how to plan and
prepare meals for
DIETS FOR patients with
DISEASES OF THE disorders of the
LIVER, gastrointestinal
GALLBLADDER AND tract.
PANCREAS
Identify the food
items that are
allowed in those
patients who have
disorders of the
liver, gall bladder
and pancreas
such that they
may be able to
plan and prepare
meals appropriate
DIETS FOR for patients with
CARDIOVASCULAR disorders of the
DISEASE liver, gall bladder
and pancreas.
Identify the food

items that are
allowed in the diet
of a patient
suffering from a
cardiovascular
disease such that
they may be able
DIETS FOR RENAL to plan and
DISEASES prepare meals for
patients suffering
from CVD
Identify the food
items that are
allowed in the diet
of a patient
suffering from
renal diseases
such that they
may be able to
plan and prepare
NUTRITION meals appropriate
COUNSELING & for patients with
DIETARY renal disorders
INSTRUCTIONS
Develop
instructional
materials such
that it will prepare
them to do
nutritional
counseling
effectively to
patients.

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Ateneo de Davao University

Online Instruction Delivery Plan

Clinical Instructor: Czar Cyrill N. Jacobe, RN Section: BSN 2B

Plan and prepare

Plan a meal for a

Identify the food

Identify the food

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