Course syllabus, sample abstract, research presentation - PDF file

Syllabus

Course Outline

Web Activities

Course Description:  This course provides a theoretical and practical base for diet modification & nutritional therapy in health and in a variety of disease states.  Case studies will be used in the classroom.

Credit Hours:    4 semester hours didactic for U of I

                       3 semester hours for WSU

Course Materials and Activities on the Web:

http://courses.ag.uidaho.edu/fcs/fcs363

www.csun.edu/~cjh78264/tubefeeding

www.csun.edu/~cjh78264/parenteral

Required Texts:  Mahan, L.K., Escott-Stump, S. Krause’s Food, Nutrition, and Diet Therapy 11th Ed. W.B. Saunders, Co. Philadelphia, PA. 2003.

Allen AM.  Food-Medication Interactions.  Tempe, AZ: Ann Moore Allen.

Nahikian-Nelms & Anderson. Medical Nutrition Therapy Case Studies.  Wadsworth. 2002.

Medical Dictionary

Supplemental Text:  You may wish to purchase, if you haven’t already, the Manual of Clinical Dietetics.  Published by the American Dietetics Assoc.

Grading Breakdown:

423 - 470 points - or 90 - 100% = A

376 - 422 points - or 80 - 92% = B

<375 points or <80% = C (i.e. unacceptable)

Grading Criteria:

3 Midterm Exams                         300

Annotated Bibliography                  40

Case Study Participation                15

Case Study Workbook                    15

Final Exam (In class)                    100

                        TOTAL              470

Class policies and requirements:

1. Attendance in class is required unless prior arrangements have been discussed with the instructor.

2. Bring your textbook and a calculator to class.

3. Class may be held at other than scheduled times and at other locations.  You are expected to be in class when this occurs when you are given at least 1 weeks notice.

4. Any form of cheating or plagiarism will result in failure of the course.

5. Late assignments are docked 10% every late day.  Assignments are to be typed.  Poorly prepared papers will be returned.

This course addresses the following ADA Foundation Knowledge Skills:

Basic Knowledge

F.1.2.   Evolving methods of assessing health status

H.1.2.   Health care delivery systems

Working Knowledge

A.2.1.   Interpersonal communication skills

A.2.2.   Counseling theory and methods

A.2.3.   Interviewing techniques

B.2.6.   Pathophysiology related to nutrition care

B.2.7.   Fluid and electrolyte requirements

B.2.8.   Pharmacology: Nutrient-nutrient and drug-nutrient interaction

F.2.3.   Assessment and treatment of nutritional health risks

F.2.4.   Medical nutrition therapy, including alternative feeding modalities, chronic diseases, dental health, mental health, and eating disorders

F.2.5.   Strategies to assess need for adaptive feeding techniques and equipment

H.2.1.   Current reimbursement issues

H.2.1.   Ethics of care

Demonstrated Ability

A.3.2.   Counsel individuals on nutrition

A.3.3.   Demonstrate a variety of documentation methods

A.3.5.   Use current information technologies

A.3.6.   Work effectively as a team member

B.3.1.   Interpret medical terminology

B.3.2.   Interpret laboratory parameters relating to nutrition

E.3.2.   Translate nutrition needs into menus for individuals and groups

F.3.2.   Screen individuals for nutrition risk

F.3.3.   Collect pertinent information for comprehensive nutrition assessments

F.3.5.   Measure, calculate, and interpret body composition data

F.3.6.   Calculate enteral and parenteral nutrition formulations