PCP703 - Nutrition for Specific Populations

Subject Title
Nutrition for Specific Populations

Subject Description
This course will begin with a review of the composition, function, and sources of dietary macro- and micronutrients, Canada's Food Guide to Health Eating is explored in relation to the recreation therapy approach to specific population in context of the client's unique abilities, functional status and life experiences followed by teaching suggestions for encouraging healthful eating habits. An emphasis is placed on the impact of quality of life, illnesses, disabilities, society, and culture and the attitudes to food and eating behaviors.
More specifically, dietary choices are analyzed within the macro environment in which people live. Dietary plans and feeding strategies will be formulated for a variety of specific populations within the framework of food security and social surroundings. Safe food handling procedures will also be explored, so the recreation therapist has an awareness of best practices. Finally, food preparation will be investigated as a therapeutic means of engaging in activity, social interaction, and as a positive component of self-care and quality of life.

Credit Status
This is a professional option course in the Bachelors of Therapeutic Recreation and it addresses two professional concentrations: community wellness and physical health

Learning Outcomes
Upon successful completion of this subject the student will be able to:

Learning Outcome
1. Review of Micro and Macro nutrients and persons on special diets
Evaluation
 In-class Activities
 Discussion Board
 Lecture notes
 Assignment #1
2. Evaluate nutritional considerations of individuals in various stages of the lifecycle in relation to the current Canada's Food Guide to Healthy Eating
Evaluation
 In-class activities
 Discussion Board
 Assignment #2
 Lecture Notes
3. Illustrate feeding limitations seen with clients having compromised oral health, motor skills and/or cognitive impairment, and construct methods and strategies to optimize the nutritional intake in these particular clients
Evaluation
 Guest speaker
 Discussion Board
 Assignment #3
 Video Presentation
4. Illustrate factors that create barriers to food security for a community-dwelling client and assemble a variety of resources for clients to access to ensure food security, or to consult for specialized nutritional support.
Evaluation
 Blackboard discussion
 Lecture
 Class activities
5. Formulate group cooking activities that encourage community participation, and interpersonal support between individuals who may be challenged by social, psychological, or physical barriers.
Evaluation
 Zoom Cooking Session – Online activity
 Assignment #5
 Assignment #6
6. Practice proper food handling procedures and hygiene in a community kitchen, as well as educate clients about the importance of food safety.
Evaluation
 Guest speaker – Food handling
 Assignment #4
 Lecture
 Class Activity
7. Debate the reasons for encouraging the local production of food through the use of farmers' markets, roof-top gardens, and community agencies in ways that promote environmental sustainability.
Evaluation
 In-class activity
 Blackboard discussion
CLASS

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