SRJC Course Outlines

7/21/2019 5:43:12 AMFDNT 62 Course Outline as of Fall 2018

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  FDNT 62Title:  NUTR DIET THERAPY  
Full Title:  Nutrition and Diet Therapy
Last Reviewed:1/22/2018

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: 
Formerly: 

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.  

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and Course Eligibility for MATH 150A

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and Course Eligibility for MATH 150A
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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
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Upon completion of this course, students will be able to:
1. Determine nutritional adequacy of a given diet and make scientifically sound
    recommendations for health promotion and disease prevention.
2. Identify specific disease states with nutrition implications and apply appropriate dietary
    recommendations.
3. Use dietary assessment to identify nutrition related problems, adjust care as needed, and refer
    to nutrition expert for intervention, as appropriate.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Identify ways in which nutrient 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, and refer person to
    nutrition professional, when needed.
10. Recognize the relationship of drug and nutrient interaction to a patient's nutritional status.

Topics and Scope
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I.  Introduction to Human Nutrition
     A. Nutrients and dietary guidelines
     B. Nutrition in health care
     C. Cultural and other influences on food choices
II. The Classification of Nutrients and Food Sources
     A. Carbohydrates, lipids, proteins, vitamins, minerals
     B. Water and electrolytes
III. Digestion, Absorption, and Metabolism
     A. The human body as a dynamic whole (homeostasis)
     B. Diet therapy for diseases related to the gastro-intestinaI (GI) tract
     C. Energy metabolism; under and over weight
IV. 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
V. Diet Therapy for Individuals
     A. Nutritional screening and assessment
     B. Diet recommendations and diet therapy for diabetes, cardiovascular disease, including
         myocardial infarction and congestive heart failure, liver disease and renal disease
     C. Texturally modified diets
     D. Enteral and parenteral nutrition
     E. Drug/diet interactions
     F. Role of dietitian, nurse, and other members of the health care team in supporting patient's
         nutrient needs
Note:  One-half of course should be basic nutrition and one-half diet therapy.

Assignments:
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1. Evaluation of nutrition needs of patients described in case studies and write nutrition care
    plans applying appropriate diet therapy
2. Diet assessment using computer-generated diet analysis and evaluation
3. Weekly assigned reading in text and related publications, 25-30 pages
4. Two 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 - 20%
Case studies - nutrition care plans
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 15%
Case studies - evaluation of patient needs
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
45 - 60%
Exams and final
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 30%
Diet assessment - computer generated diet analysis and evaluation


Representative Textbooks and Materials:
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Nutrition for Health and Health Care. 6h ed. DeBruyne, Linda and Pinna, Katherine. Cengage Learning. 2016

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