| 12/21/2024 5:19:36 PM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 57 | Title:
MODIFIED DIETS |
|
| Full Title:
Modified Diets |
| Last Reviewed:11/25/2013 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 2.00 | 17.5 max. | Lecture Scheduled | 35.00 |
| Minimum | 3.00 | Lab Scheduled | 3.00 | 17 min. | Lab Scheduled | 52.50 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 5.00 | | Contact Total | 87.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 70.00 | 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:
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Review of principles of normal nutrition and application of these principles in treatment of medical and surgical conditions using modifications for various dietary needs.
Prerequisites/Corequisites:
Course Completion of FDNT 63 OR Course Completion of FDNT 10 OR Course Completion of FDNT 62
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Application of principles of nutrition in medical & surgical conditions requiring changes in daily patterns.
(Grade Only)
Prerequisites:Course Completion of FDNT 63 OR Course Completion of FDNT 10 OR Course Completion of FDNT 62
Recommended:
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | Fall 2020 |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will:
1. Accurately follow a physician's diet order.
2. Maintain a cardex file.
3. Select appropriate menu substitutions using the basic four food
groups.
4. Substitute appropriate foods for a modified diet when needed due
to:
A. seasonal availability.
B. patient likes/dislikes.
C. patient religious or cultural preferences.
D. patient tolerance.
5. Develop nutrition care plan based on established guidelines.
6. Calculate caloric intake and caloric adequacy of diet using Diabetic
Exchange System.
7. Recognize reliable sources of nutrition information.
8. Interpret tube feeding orders and provide appropriate support.
9. Describe the roles of the different members of the health care
team.
Topics and Scope
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1. Principles of nutrition.
A. food groups.
B. dietary guidelines.
C. diabetic exchange system.
2. Cultural influences on nutrition choices.
3. Diet modification for disease processes.
4. Nutrition for the institutionalized patient.
A. care and handling of enteral nutrition products.
5. Communication with members of the health care team.
Assignments:
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1. Three day food-nutrient analysis of hospital or other inpatient
care facility menu.
2. Case studies.
3. SOAP notes.
4. Quizzes.
5. Term project - patient interview.
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
40 - 60% |
| Written homework, Essay exams, Term papers | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 30% |
| Homework problems, Field work, Quizzes, Exams | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 30% |
| Field work | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| Completion | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 0% |
| None | |
Representative Textbooks and Materials:
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BASIC NUTRITION AND DIET THERAPY; MacMillan, by Coriane H. Robinson
and E.G. Weigley.
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