SRJC Course Outlines

9/27/2021 1:10:21 PMDIET 176 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  DIET 176Title:  APPLD NUTRITION THERAPY  
Full Title:  Applied Nutrition Therapy
Last Reviewed:2/10/2020

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:
Untitled document
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: Untitled document
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:
Upon completion of the course, students will be able to:
Untitled document
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: Untitled document
Student will 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
Untitled document
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:
Untitled document
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:
Untitled document
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

Print PDF