SRJC Course Outlines

5/29/2024 4:15:00 AMFDNT 62 Course Outline as of Fall 2005

Changed Course

Discipline and Nbr:  FDNT 62Title:  NUTR DIET THERAPY  
Full Title:  Nutrition & Diet Therapy
Last Reviewed:11/22/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total 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: 

Catalog Description:
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Introduction to nutrition and its role in health, disease risk reduction and treatment of disease. Modification of the diet, nutrient intake and mode of nutrient delivery for stress conditions such as diabetes, intestinal tract disorders and diseases of the liver and kidneys. Intended for students in nursing and other health care fields.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Nutrition for health and appropriate diet therapy for stress conditions of disease. Intended for students in nursing and other health care fields.
(Grade Only)

Recommended:Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:TransferableEffective:Fall 1981Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, students will be able to:
1.  Identify ways in which food intake is related to good health.
2.  Recognize and explain factors influencing proper selection and
   preparation of food for nutrients and health.
3.  Choose foods and life style habits that support health and
   reduction of risk for diseases.
4.  Recognize valid sources of nutrition information and evaluate new
   developments in the field of nutrition.
5.  Describe the normal digestive process, risk factors for digestive
   problems and appropriate diet therapy.
6.  Assess a person's energy balance and explain one or more appropriate
   tools for weight management.
7.  Evaluate a personal food intake and identify areas of over and/or
   under nutrition and potential problems related to these deficiencies.
8.  Describe diets appropriate for different stages of the life cycle.
9.  Assess the nutritional needs of a hospitalized patient and recognize
   the rationale behind various modified diets ordered for given
   diseases or surgical conditions.
10. Recognize the relationship of drug and nutrient interaction to
   a patient's nutritional status.
11. Make judgments and draw logical conclusions related to a person's
   dietary intake and nutritional needs.

Topics and Scope
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1.  Introduction to human nutrition
     a.  nutrients and dietary guidelines
     b.  nutrition in health care
     c.  cultural and other influences on food choices
2.  The classification of nutrients and food sources
     a.  carbohydrates, lipids, proteins, vitamins, minerals
     b.  water and electrolytes
3.  Digestion, absorption, and metabolism
     a.  the human body as a dynamic whole (homeostasis)
     b.  diet therapy for diseases related to the GI tract
     c.  energy metabolism; under and over weight
4.  Community nutrition and nutrition in the life cycle
     a.  pregnancy, lactation, infants, children, teens, adults, elderly
     b.  eating disorders
     c.  diseases associated with the elderly
5.  Diet therapy for individuals with
     a.  nutritional assessment
     b.  diet therapy including diabetes, cardiovascular disease, liver
         disease and renal disease
     c.  texturally modified diets
     d.  enteral and parenteral nutrition
     e.  drug/diet interactions
Note:  One-half of course should be basic nutrition and one-half
      diet therapy.

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1.  Evaluate nutrition needs of patients described in case studies and
   write nutrition care plans applying Diet Therapy to these patients.
2.  Nutrient self-studies using computer-generated Diet Analysis and
3.  Weekly assigned reading in text and related publications.
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%
Case studies
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 50%
Multiple choice, True/false, Matching items, Completion, Short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 30%
Computer generated Diet Analysis and evaluation.

Representative Textbooks and Materials:
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DeBruyne & S. Rolfes; Wadsworth/Thomson Learning, 2nd edition, 2001.
A good medical dictionary (e.g. Tabers).

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