Family and Consumer Sciences 4751

Nutrition Therapy


Instructor: Melanie T. Bums, M.S., R.D.

Office: 109 B Klehm

Office Hours:

E-mail: cfmdt1@eiu.edu

Phone: 581-6680

Course Description

Application of the science of nutrition to the maintenance of optimum health and the role of nutrition in the prevention and treatment of disease. Prerequisites: FCS 2472C and CHM 3430, 3435. (Formerly HEC 4751 Diet Therapy)

Course Objectives: At the completion of this course, students will be able to:

  1. demonstrate knowledge of the Joint Commission of Accreditation of Healthcare Organizations (JCAHO) and Illinois Department of Public Health (IDPH) standards for dietetic services and quality assurance criteria and procedures.
  2. conduct the following for simulated patients of varied ages, cultures, and socioeconomic conditions: a) nutrition screening and assessment, b) patient care charting using a variety of documentation methods, c) nutrition interviewing/counseling using a variety of theories in a team environment, d) develop nutrition care plans and education techniques and present orally in class, e) make referrals to appropriate community programs and/or agencies, and f) note nutrient-nutrient and drug-nutrient interactions.
  3. by utilizing knowledge of nutrient composition of foods and appropriate data sources, write a selective general and various therapeutic menus.
  4. develop individualized diabetic plans using the current criteria published by the American Dietetic Association and the American Diabetes Association.
  5. interpret nutrition-related medical abbreviations and laboratory parameters.
  6. adhere to the Code of Ethics for the Profession of Dietetics.
  7. explain, in writing, a public policy position regarding dietetics.
  8. demonstrate knowledge of pathophysiology related to nutrition care, including nutrient metabolism.
  9. demonstrate a working knowledge of current medical nutrition legislation, such as current reimbursement issues and health care policy and administration.
  10. measure, calculate, and interpret body composition data.
  11. calculate and explain use of enteral and parental nutrition formulations.
  12. demonstrate knowledge of alternative nutrition therapies.
  13. calculate diet prescriptions including nutrient and fluid needs for the treatment of common health conditions.
  14. demonstrate knowledge of adaptive feeding techniques and equipment.


Textbooks:

Mahan, LK and Arlin, MT. Krause's Food, Nutrition, and Diet Therapy. 9th ed. Philadelphia: W.B. Saunders Co. 1995.

Study guide for the 9th ed. - available at Bookstore.

Activities Packet - Copy X, 219 Lincoln Ave., Charleston.

Assignments:

1) General diet menu - Write a one-week General hospital selective menu at moderate cost level (no cost data required). YOUR GENERAL MENU WILL BE THE BASIS FOR YOUR THERAPEUTIC MENUS. Include the following selections:

Morning

1 fruit

2 cereals (1 hot)

1 juice or "Choice of Juices"

2 entrees

Noon

2 appetizers (1 soup, 1 specific juice)

2 salads

2 vegetables

2 entrees

2 desserts (1 baked)

1 starch

Dinner

2 appetizers (1 soup, I juice)

2 salads

2 vegetables (1 starchy)

2 entrees

2 desserts (1 baked)

One initial listing of standard beverages, breads, and condiments for all meals is sufficient, please denote at which meals they are to be made available. Note nutritional adequacy by using the Dietary Analysis computer program available in LH 35. NOTE THE GRADING CRITERIA ON THE MENU EVALUATION SCORE SHEET.

 Turn in the following on the given due date:

General menu marked with daily selections used for nutrient analysis, your written critique of the nutritional value of the entire menu, the computer printouts of the nutritional information, and the Menu Evaluation Score Sheet. (100 points)

2) Soft Menu - Write a one-week selective therapeutic and mechanical soft hospital menu. THIS MENU MUST BE COORDINATED WITH YOUR GENERAL MENU. Make all the necessary changes from the General Menu with minimal modifications. Note the nutritional adequacy by using the Food Guide Pyramid and the 1995 Dietary Guidelines for Americans. Briefly critique each day and, then, thoroughly critique the menu for the week. NOTE THE GRADING CRITERIA ON THE MENU EVALUATION SCORE SHEET.

 Turn in the following on the given due date:

General menu, marked soft menu with daily selections used for nutrient analysis, your written critique of the nutritional value of the menu, and the Menu Evaluation Score Sheet. (75 points

3) Sodium-controlled menu - Write a one-day sodium-controlled hospital selective menu. THIS MUST BE COORDINATED WITH YOUR GENERAL MENU. Specify SR sodium-restricted) as appropriate. Mark the day's choices for a 2 gm sodium diet. Determine mg Na for each item and calculate total for the day using Appendix 1.

Turn in the following on the given due date:

General menu for chosen date, marked sodium-controlled menu for 2 gm Na diet, and the Menu Evaluation Score Sheet. (25 points)

4) Diabetic menu - Write a one-week diabetic hospital menu. THIS MUST BE COORDINATED WITH YOUR GENERAL MENU. Diet Rx is 1800 kcal ADA diet with 55% CHO, 30% fat, and 15% protein.

Turn in the following on the given due date:

General menu, marked diabetic menu with daily selections, your written critique of compliance with diet Rx, your meal pattern sheets and the Menu Evaluation Score sheet. (100 points)

5) Renal menu - Write a one-day renal menu, following the specified criteria: 1800 kcal, 50 gm protein 87 mEq Na, 1500 cc fluid, 40 mEq K. Mark choices and calculate total kcal, mEq Na and K, and cc fluids. THIS MUST BE COORDINATED WITH YOUR GENERAL MENU.

Turn in the following on the given due date:

General menu for the chosen day, marked and calculated renal diet, meal pattern worksheet, & Menu Evaluation Score Sheet. (40 points)

6) Malnutrition and Stress - In Lumpkin Rooms 12 and 13, check out the Malnutrition and Stress disk. Throughout the course, complete all 10 case studies. Send via e-mail a few sentences ON EACH CASE STUDY depicting your score and weak areas. You may do this individually or with a partner. (20 points)

7) Nutrition Consult - In groups of 2, pick one case study provided in class. One of you will act as the RD and the other as the patient. Roleplay the situation described in the case study, including the RD counseling the patient. In addition. develop a one-page handout that explains/describes the dx and MNT. Each consult will last a minimum of 20 minutes. (40 points)

8) Networking Activity - In groups of 2, pick one disease area provided in class. Complete a search using the Internet. Informally present information found to the class. Send via e-mail an annotated list of top 10 URL's found and your impressions of using the Internet to locate Nutrition Therapy information. (20 points)

9) Novanet Activity - In groups of 2, go to Booth Library and access Novanet. Submit via e-mail, a paragraph summarizing the experience. Novanet group is eiuhec: name is student. (20 points)

10) Menu critique - Using criteria discussed in class, critique the provided two-week menu. (20 points)

11) Letter to legislator - Using the sample form letter provided, write a letter to your legislator addressing a current nutrition-related public policy. (20 points extra)


Tentative Weekly Schedule

8-24 Nutrition Pursuit Chaps 17,19

8-26 Nutritional Care Process

8-31 Nutritional Care Process

9-2 Nutritional Care Process (Jane Frankie)

** Quiz 1 (pg. 3)

9-7 No Class

9-9 Nutrition Assessment Lab Chap 18

Quiz 2 (pg. 4)

Novanet Computer Assignment due

9-14 Food and Drug Interactions & Hospital Menus

** Quiz 3 (pg. 5 & 6)

9-16 Counseling Theory and Simulation

Quiz 4 (pg. 7 & 8)

Menu Correction Assignment due

9-21 EXAM I (Chaps 17-19 and notes) Chaps 27, 28

9-23 Nutritional Care in GI Disease

** General Menu to be swapped with classmate.

9-28 Nutritional Care in GI Disease Chaps 23, 24, 33

** Nutrition Consult 1

9-30 Nutritional Care in CV Disease

** General Menu due

10-5 Nutritional Care in CV Disease Chap 31

Nutrition Consult 11

PUD Soap Note due (no grade)

10-7 Nutritional Care in Diabetes Mellitus

10-12 Nutritional Care in Diabetes Mellitus

Nutrition Consult III

Diabetes worksheet due

10-14 Nutritional Care in Diabetes Mellitus (Carole Corder)

** Soft Menu due

10-19 EXAM 2 (Chaps 23, 24, 27, 28, 31, 33) Chap 29

10-21 Nutritional Care in Liver Disease Chap 34

** CHF and NIDDM Soap Note due

10-26 Nutritional Care in Pulmonary Disease Chap 30

Nutrition Consult IV

Pancreatitis Soap Note due

10-28 Nutritional Care in Physiological Strew Chap 35

** Diabetic Menu due

11-2 Nutritional Care in Renal Disease

Nutrition Consult V

Fx hip Soap Note due

11-4 Nutritional Care in Renal Disease

** Sodium-restricted Menu due

11-9 EXAM 3 (Chaps29,30,34,35) Chap 36

11-11 Nutritional Care in Cancer Chap 20

11-16 Nutrition Support

Nutrition Consult VI

Cancer Soap Note due

11-18 Nutrition Support (Came Crawford)

** Renal Diet due

11-30 Nutrition Support Chap 37

Nutrition Consult VI I

Calculations worksheet due

12-2 Nutritional Care in AIDS Chaps 39, 40

12-7 Nutritional Care in Nervous System /Rheumatic Disease

** Nutrition Support Soap Note due

12-9 Dietetics and Professionalism

** Malnutrition and Stress Assignment due

12-14 Final Exam (Chaps 20, 36-41) at 8 a.m.

Possible Points

General Menu - 100
Soft Menu - 75
Sodium-controlled Menu - 25
Diabetic Menu - 100
Renal Menu - 40
Medical Terminology Quizzes - 40
Malnutrition and Stress - 20
SOAP Charting - 100
Nutrition Consult - 40
Networking Activity - 20
Novanet Activity - 20
Menu critique - 20
Exams (4*100) - 400

Total Points 1000

Course Policies and Procedures

Late points of 10% per day will be deducted. Assignments will not be accepted more than one week after the given due date regardless of the reason. Missed exams will be made up within one week and at the discretation of the instructor.

You are responsible for any notes, assignments, due dates, etc. if claw is missed. Attendance will be taken daily.

If you have a documented disability and wish to receive academic accommodations, please contact the Coordinator of the Office of Disability Services (581-6583) as soon as possible.