11/21/2024 7:26:03 AM	FDNT 162 Course Outline as of Fall 2020	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  FDNT 162	Title:  DIET THERAPY HEALTHCARE
Full Title:  Diet Therapy for Healthcare
Last Reviewed:10/12/2015

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	2.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 105.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Appropriate diet therapy for stages of the life cycle and the stress conditions of disease. Intended for students in nursing and other healthcare fields who have completed an introductory nutrition course that did not cover diet therapy.

Prerequisites/Corequisites:
Course Completion of FDNT 10

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Appropriate diet therapy for stages of the life cycle and the stress conditions of disease. Intended for students in nursing and other healthcare fields who have completed an introductory nutrition course that did not cover diet therapy.

(Grade Only)
Prerequisites:Course Completion of FDNT 10
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.   Assess the nutritional needs of specific disease states or altered physiological conditions and apply appropriate dietary recommendations.

2.   Identify physiological factors that affect the delivery of adequate nutrition to patients and apply appropriate diet therapy modalities.

 

Objectives:

Upon completion of this course, students will be able to:

1. Assess a person's energy balance and explain one or more appropriate

   tools for weight management.

2.  Evaluate a personal food intake and identify areas of over and/or

   under nutrition and potential problems related to these deficiencies.

3.  Describe diets appropriate for different stages of the life cycle.

4.  Assess the nutritional needs of a hospitalized patient and recognize

   the rationale behind various modified diets ordered for given

   diseases or medical conditions.

5. Recognize the relationship of drug and nutrient interaction to

   a patient's nutritional status.

6. Make judgments and draw logical conclusions related to a person's

   dietary intake and nutritional needs.

Topics and Scope

1.  Community nutrition and nutrition in the life cycle

     a.  Pregnancy, lactation, infants, children, teens, adults, older adult

     b.  Eating disorders

     c.  Diseases associated with the older adult

     d.  Energy metabolism for under and over weight

 

2.  Diet therapy for patients

      a.  Nutritional assessment of patients

     b.  Diet therapy for disease related to the GI tract

     c.  Diet therapy requirements for chronic disease conditions

                   1) diabetes mellitus

      2) cardiovascular disease

      3) liver disease

      4) renal disease

      5) cancer

     d.  Texturally modified diets

     e.  Enteral and parenteral nutrition

     f.    Drug/diet interactions

Assignments:

1.  Evaluate nutrition needs of patients described in case studies and

   write nutrition care plans applying appropriate diet therapy recommendations.

2.  Student completes a three-day food diary record and analyze food record using a computer-generated diet analysis program; evaluate and assess the nutritional adequacy of the diet, in a written format.

3.  Weekly assigned reading in text and related publications, approximately 40-50 pages per week.

4.  Two mid-term exams and one comprehensive final.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 30%
Written nutrition care plans; written assessment of the nutritional adequacy of the student's diet.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 30%
Case studies, analysis of personal diet.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 50%
Objective exams - multiple choice, True/False, matching, short answer Final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 15 - 30%
Computer generated diet analysis

Representative Textbooks and Materials:

Nutrition For Health & Health Care, L.K.

DeBruyne & K Pinna; Wadsworth/Cengage Learning,5th edition,2014.

A good medical dictionary (e.g. Tabers).

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