Section outline

  • OFD 201: Nutritional Diseases and Disorders

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    Course Description

    This course provides in depth knowledge and understanding into the study of factors affecting food habits and behaviour. it identifies common nutritional diseases, causes and prevention. these include gastrointenstinal diseases, cancer, obesity, cardio vascular diseases, diabetes, malnutrion, anaemia, food allergy, foodborne diseases, and HIV/AIDS. It explores the relationship between foods, nutrition and disease promotion/prevention. 

    Course aim

    The overall aim of this course is to increase the knowledge and skills of learners in nutrition and its application to developing and maintaining health through life cycle. Other aims include providing for the learners understanding of basic nutrition and application of this basic knowledge in nutrition to solving diet related health problems.

    Course objectives

    To achieve the aim set out, the course has set of objectives. each chapter has specified objectives which are stated at the beginning of the chapter. you are advised to read the objectives before you study the chapter because you may need to make reference to them during your study to check on your progress. 

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

    1. Define nutrition and other common terminologies in nutrition
    2. Carry out clinical assessment to identify different nutrient deficiency disorders
    3. Recognize the link between diet and various disease condition
    4. Describe the  interaction between nutrition and different infections
    5. Describe the link between nutrition and immunity
    6. Understand the dietary management of various nutritional diseases and disorders
    7. List the methods of assessing the nutritional status of an individual or that of a community
    8. Describe nutritional policies and intervention strategies in disease control in Tanzania

  • KNOWLEDGE AREA I: INTRODUCTION TO NUTRITION AND HEALTH

    Definitions, by nature, tend to establish frame-works for understanding a body of knowledge. They can be likened to the open windows/doors to a house. Therefore, this section will concentrate on the minor and major definitions. As the rest of the entire course depends on a proper understanding of this segment, it establishes the relationship between man’s health status and what he eats. This section will explain the factors influencing nutrition, classes of nutrients and their functions. The relationship between nutrition and health will also be discussed.

    In addition, this section intends to expose you to the relationship between nutrition and human well-being and will give you an overview of food intake in Tanzania.

    The section will round up Protein-Energy Deficiency Diseases and nutrition care for protein-energy malnourished children,  Vitamin Deficiency Diseases in Tanzania and Mineral Deficiency Diseases in Tanzania.

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      Lecture 1: Introduction to Nutrition and Health

    • Lecture 1: Notes Page
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    • Lecture 1: Notes File DOCX
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      47.3 KB
    • Lecture 1: Video on Basic Nutrition URL
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    • Lecture 1: PPT File PPTX
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      97.8 KB
    • Lecture 1: REVIEW QUESTIONS 1 File DOCX
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      11.7 KB
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      Lecture 2: Protein-energy deficiency diseases and nutrition care for protein-energy malnourished children

    • Lecture 2: Notes Page
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    • Lecture 2: Notes File DOCX
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      30.5 KB
    • Lecture 2: PPT File PPTX
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      178.4 KB
    • Lecture 2: REVIEW QUESTIONS 2 File DOCX
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      11.1 KB
    • Lecture 2: Management of Severe Acute Malnutrition Video URL
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      Lecture 3: Vitamin Deficiency Diseases in Tanzania

    • Lecture 3: Notes File DOCX
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      21.2 KB
    • Lecture 3: Notes Page
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    • Lecture 3: REVIEW QUESTIONS 3 File DOCX
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      11.5 KB
    • Lecture 3: PPT File PPTX
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      1.0 MB
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      Lecture 4:  Mineral Deficiency Diseases in Tanzania

    • Mineral Deficiency Diseases in Tanzania Page
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    • Mineral Deficiency Diseases in Tanzania File DOCX
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      28.5 KB
    • REVIEW QUESTIONS 4 File DOCX
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      11.3 KB
    • Knowledge area I: Reference File DOCX
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      14.1 KB
    • Knowledge area 1: Summary File DOCX
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      280.0 KB
    • ASSIGNMENT- KNOWLEDGE AREAS I TO III
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      OFD 201: NUTRITIONAL DISEASES AND APPLIED DIETETICS

      ASSIGNMENT- PARTS I TO III

       

      DATE: Monday, 6 July 2020 to 20 July 2020                                                                               

      INSTRUCTIONS

      • READ CAREFULLY EACH QUESTION BEFORE YOU START TO ANSWER IT.
      • Attempt ALL questions
      • Remember to write your Name and Registration number.
      • The assignment should be sent electronically
      • All the assignments will be subjected to plagiarism software. Any assignment with percentage >30% will not be marked and student will earn ZERO mark.

       

       

      Question 1:

      During a severe and prolonged drought, a village is at risk of famine and vitamin deficiency because many plants, including grass and the village's normal plant source of vitamin C, have been killed. One relief worker suggests that the villagers could avoid vitamin C deficiency by killing their cattle and eat the meat, thus obtaining vitamin C from the meat, instead of from the plants they normally eat for vitamin C. Would this strategy work to prevent vitamin C deficiency? Briefly, explain your reasoning. What is the importance of Vitamin C in the human body?

       

      Question 2:

      A 28-year-old pregnant woman attending the antenatal clinic complains of shortness of breath, dizziness, a fast heart rate, and extreme fatigue. When asked about the foods she has been eating, she says she’s had little access to meat and fish since her pregnancy. What nutrition deficiency might she be suffering from? What action would you recommend?

  • KNOWLEDGE AREA II: EXCESSIVE INTAKE VITAMINS AND MINERALS, NON-COMMUNICABLE DISEASE & DIET AND WEIGHT CONTROL

    This knowledge area will explain the phenomenon of nutrient overdose, the consequences of nutrients overload will also be described, and students will be educated on how this can be avoided. students will also be able to discuss the subject of obesity from the following perspectives: historical perspectives, epidemiology, definition, measurement, causes of obesity and recommend the needed therapeutic treatment, to describe the causes, symptoms and measurement of obesity

    At the end of this knowledge area students will be able to discuss causes of non communicable diseases, to state the common symptoms of common non communicable and chronic diseases, to explain the effect of non communicable chronic diseases on global disease burden, to define the term of non communicable and chronic diseases, to mention the common non communicable and chronic diseases

  • KNOWLEDGE AREA III: NUTRITION, IMMUNITY AND INFECTION

    This knowledge area will help students to acquire basic understanding of the effects of nutrition on the immune function, to understand the interactions of various nutrients on the immune response, to understand the effect of immune response on nutritional status, to understand the relationship between parasite infection and nutrition and the relationship between genetics and nutrition. This knowledge area also will help students to acquire basic understanding of how diet affects the dental health. In the management of gout and osteoporosis, students will learn different types of diet which can be used to reduce the risks of these diseases. The relationship between nutrition and HIV, list the effects of good nutrition on HIV will also be discussed.

  • KNOWLEDGE AREA IV: FOOD RELATED ILLNESS, RENAL DISEASES AND GASTRO INTESTINAL PROBLEMS

    This knowledge area will expose students to understand the differences between food allergy and intolerances, causes and symptoms of food allergy. Identify diseases caused by contaminated food and understand precautions for protecting food from contamination. This knowledge area will help students to acquire basic understanding of how diets affect the gastrointestinal disorders and diseases. The definitions of several cardio-vascular diseases their risk factors, types, patient and principles for selection of meal planning and the use of diet in caring for the renal disease conditions will be discussed.

  • KNOWLEDGE AREA V: NUTRITION CARE FOR PEOPLE LIVING WITH HIV (PLHIV), CARDIO-VASCULAR DISEASE AND DIABETES

    In this knowledge area, students will learn about types of diabetes, warning signs of diabetes, predisposing factors, diets and diabetes and strategies for the control of type II diabetes. This knowledge area will describe feeding options for an infant born to an HIV-positive mother. Explain the benefits and risks of each of the feeding options for an infant born to an HIV-positive mother. Explain the strategies that can be used to decrease transmission of HIV to an infant after birth.

  • KNOWLEDGE AREA VI: DIETARY MANAGEMENT FOR CANCER AND NUTRITION POLICY, ASSESSMENT AND EDUCATION

    In this knowledge area students will learn about the causes of cancer, types and stages of cancer, nutritional care for cancer patient, guidelines for cancer prevention and risk. Students will be exposed to nutrition assessment of an individual. Students ought to have had the knowledge of assessing the status of the nutritional status of an individual or group prior to providing information on ways to improve the nutritional status. Students will be able to differentiate the following: nutrition information, nutrition education and nutrition counselling, to identify at least three goals of nutrition education, to describe two methods each in disseminating nutrition information and nutrition education, to list three barriers to effective nutrition education

    This knowledge area also will explain the government priority areas on nutrition and nutrition policies and interventions in Tanzania.

  • Appendix

    • Appendix File DOCX
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      15.5 KB

  • Glossary

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    • Course Glossary
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  • References

  • Evaluation form