12/21/2024 5:09:27 PM	DIET 176 Course Outline as of Fall 2020	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  DIET 176	Title:  APPLD NUTRITION THERAPY
Full Title:  Applied Nutrition Therapy
Last Reviewed:2/10/2020

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 157.50

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:

Entry-level skills for Dietetic Technician, Registered, and Certified Dietary Manager working with nutrition screening, assessment, development of nutrition care plans and health-promoting client education and counseling. Application of these skills to provide meals to patients with a variety of medical conditions and gain knowledge of kitchen operations in a long term care facility.  Includes clinical supervised field experience component in lab portion of the class.

Prerequisites/Corequisites:
Course Completion of FDNT 10 and Concurrent Enrollment in DIET 176L

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Entry-level skills for Dietetic Technician, Registered, and Certified Dietary Manager working with nutrition screening, assessment, development of nutrition care plans and health-promoting client education and counseling. Application of these skills to provide meals to patients with a variety of medical conditions and gain knowledge of kitchen operations in a long term care facility.  Includes clinical supervised field experience component in lab portion of the class.

(Grade Only)
Prerequisites:Course Completion of FDNT 10 and Concurrent Enrollment in DIET 176L
Recommended:
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.  Demonstrate competency in Medical Nutrition Therapy (MNT) interventions including: nutrition assessment, screening and documentation of appropriate Nutrition Care Plans (NCP) for a client's general health promotion and disease risk reduction.

2. Identify specific disease states with nutrition implications and apply appropriate dietary

recommendations.

3. Accurately follow diet orders by providing nutritious meals that are acceptable to clients with a variety of medical conditions.

 

Objectives:

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

1.   Use appropriate nutrition screening tools and interview culturally and ethnically diverse

      clients with a variety of health care needs.

2.   Document information gathered from a nutrition assessment in a clear and concise

      manner.

3.   Correctly interpret medical terminology and abbreviations and use accurately when

      documenting Nutrition Care Plans and related notes.

4.   Identify lab values with nutrition implications and develop an appropriate Nutrition Care

      Plan related to lab values outside of normal range.

5.   Accurately follow a physician's diet order by selecting nutritionally equivalent menu

      substitutions.

6.   Substitute appropriate foods for a modified diet due to:

      a. likes or dislikes

      b. religious or cultural preferences

      c. tolerance

      d. medical conditions

7.    Maintain a dietary record and accurately complete medical and dietary forms.

8.    Demonstrate proper foodservice procedures for ordering, storing and receiving inventory.

9.    Show knowledge of food production and food delivery for patients.

10. Assist in managing foodservice staff; inservice, schedule and supervision.

11  Understand nutrition related diseases and devise appropriate nutrition care plans for each.

12. Appropriately represent foodservice in healthcare team meetings and other interactions

      regarding a patient's nutritional needs.

13. Describe the roles and responsibilities of the Dietetic Technician, Registered, (DTR)

      and the Certified Dietary Manager (CDM) as a member of the health care team, including

      the working relationship between these positions and the Registered Dietitian.

14. Follow federal and state regulations regarding patient care and meal delivery.

Topics and Scope

I. Gathering Nutrition Data and Documentation

     A. Interview and screening tools and techniques

    B. Cultural and lifecycle considerations

    C. Using nutrition assessment to form Nutrition Care Plans and support for nutrition diagnosis

    D. Medical terminology and abbreviations specific to medical conditions and meal delivery

    E. Federal and state regulations related to evaluating patient nutritional status and care

II. Interpretation of Lab Values and Other Screening Data

    A. Blood analysis and nutrient implications

         1. Hemoglobin and hematocrit

         2. Glycosylated hemoglobin

         3. Blood Urea Nitrogen (BUN) and creatinine

         4. Blood lipids

         5. Blood glucose

         6. Blood proteins

         7. Blood electrolytes

    B. Urine lab values of nutritional significance analysis

    C. Anthropometric measurements and nutrition implications

    D. Blood pressure measurements and nutrition implications

    E. Diet and lifestyle history

III. Drug-Diet and Drug-Nutrient Interactions

    A. Effect on appetite, digestion, metabolism and nutrient absorption

    B. Adjustment of the meal preparation, food choices or meal service

    C. Documentation in the medical chart and patient education

IV. Overview of Body Systems and Medical Nutrition Therapy Intervention

    A. Diabetes

    B. Cardiovascular disease

    C. Intestinal disorders

    D. Cancer

    E. Renal Disease

    F. Elderly concerns; Alzheimer's, wasting and pressure ulcers

    G. Human Immunodeficiency Virus (HIV) / Acquired Immune Deficiency Syndrome (AIDS).

    H. Dysphagia and other upper gastrointestinal disorders

V. Nutrition Intervention and Client Care

     A. Modify diet plans

    B. Implement Physicians' Dietary Orders

    C. Manage selective menus, nourishments and supplemental feedings

    D. Provide nutrition education

    E. Review effectiveness of nutrition care

    F. Federal and state regulations related to meal delivery

VI. Foodservice Operations

    A. Foodservice staffing and job descriptions

     B. Ordering, receiving, storing and inventory procedures

     C. Document compliance with food safety regulations; cleaning and temperatures

    D. Participate in a food safety inspection

    E. Provide an in-service to foodservice workers

    F. Produce a food service production report and participate in completion of tasks

    G. Process diet orders and diet changes

     H. Participate in tray line and food delivery

     I.  Deliver and compile the results of a food acceptance survey to patients  

VII. Alternate Modes of Nutrition Delivery

    A. Enteral nutrition

    B. Parenteral nutrition

VIII. Roles and Responsibilities of Dietetic Technician, Registered (DTR) in Contrast to those of

    Registered Dietitian

    A. Health promotion counseling

    B. Medical Nutrition Therapy

    C. Nutrition Education material development

IX. Roles of the Multi-Disciplinary Healthcare Team

    A. Speech Therapist

    B. Occupational Therapist

    C. Physical Therapist

    D. Diabetes Educator         

     E. Others

Assignments:

1.   Evaluate case studies for patients with different medical concerns and identify appropriate

      Medical Nutrition Therapy (MNT) interventions and document interventions written or

      electronic

2.   Complete practice worksheets to measure and record anthropometric data, and analyze and

      interpret lab values

3.   Menu substitution assignments for a variety of diet modifications

4.   Prepare and deliver an in-service presentation to kitchen staff at field experience site

5.   Document chart notes and nutrition care plans for three patients at the field experience site

6.   Report on basic foodservice operations at the field experience site including trayline,

      temperature checks, ordering, receiving, storage and inventory

7.   Written summary of clinical rotation experience

8.   Group written report and oral/class presentation of a patient case study from the clinical

      rotation

9.   Two Quizzes, 2 Exams and Final

10. Read 20-30 pages per week from text

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 20 - 30%
Case studies, practice worksheets, foodservice operations report, field experience chart notes, summary of clinical rotation, group case study written report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 30%
Evaluate case studies, group case study project, menu substitution assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 15%
In-service presentation, group case study presentation
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 40%
Quizzes, exams, final
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 15%
Participation

Representative Textbooks and Materials:

Nutrition Therapy and Pathophysiology. 4th ed. Nelms, Marcia and Sucher, Kathryn. Cengage. 2020

 

Choose Your Foods: Food Lists for Diabetes. 5th ed. American Diabetes Association and Academy of Nutrition and Dietetics. 2019

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