Official Course
Description: MCCCD Approval: 06/22/04 |
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FON242 20046-99999 |
LEC |
3 Credit(s) |
3 Period(s) |
Introduction to Medical Nutrition Therapy |
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Introduction to fundamental principles of medical nutrition therapy. Emphasis on development and analysis of diets that fit an individual's personal and therapeutic needs. Includes strategies to promote dietary adherence and the development of educational programs for a diverse adult population. Prerequisites: FON241. |
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Go to Competencies Go to Outline
MCCCD Official Course Competencies: |
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FON242 20046-99999 |
Introduction to Medical
Nutrition Therapy |
1. |
Screen and assess individuals for nutritional risk. (I) |
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Measure and calculate body composition for healthy individuals and those with common health conditions. (I) |
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Describe the different approaches to analyzing adequacies of a diet and explain the limitations and appropriate uses of each. (I,II) |
4. |
Apply the different approaches in analyzing various normal and therapeutic diets. (II) |
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Develop diets that meet current public health dietary guidelines, with variation in caloric levels and relative intakes of carbohydrates, fats, and protein intakes. (II) |
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Develop diets that reflect therapeutic modifications. (III) |
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Calculate diets for common health conditions, i.e. health conditions addressed by health promotion/disease prevention activities or chronic diseases of the general population, e.g., hypertension, obesity, diabetes, diverticular disease. (III) |
8. |
Calculate basic enteral and parenteral nutrition formulas. (III) |
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Describe strategies to assess need for adaptive feeding techniques and equipment. (III) |
10. |
Compare the science and the art of nutrition education and apply to the needs of culturally and economically diverse adult learners. (IV) |
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Go to Description Go to top of Competencies
MCCCD Official Course Outline: |
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FON242 20046-99999 |
Introduction to Medical
Nutrition Therapy |
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I. Nutrient Assessment A. Methods of determining dietary behaviors B. Standards of nutrient adequacy 1. Recommended Dietary Allowances (RDA) and Daily Reference Intakes (DRI) 2. Estimated minimum requirements 3. Estimated Safe and Adequate Dietary Intakes (ESADI) 4. Daily Reference Values (DRV) C. Screening individuals for nutritional risk 1. Medical and diet history 2. Clinical assessment 3. Standard laboratory values D. Standard assessment of nutrient requirements II. Development of Diets A. Dietary planning principles, guidelines and tools 1. Diet planning principles 2. U.S. Dietary Guidelines 3. Food group plans and exchange patterns B. Manipulation of dietary factors 1. Kilocalories 2. Protein 3. Carbohydrate 4. Fat III. Diet Modifications A. Carbohydrates 1. Controlled intakes / Diabetes 2. High intakes B. Fats 1. Controlled intakes / Cardiovascular Disease C. Protein 1. Controlled intakes 2. High intakes D. Fluid and electrolytes 1. Controlled intakes / Hypertension 2. High intakes / Osteoporosis E. Kilocalories 1. Controlled intakes / Obesity 2. High intakes and needs / Nutrition Support F. Consistency 1. Liquid diets 2. Soft diets 3. Low and high fiber / Diverticular Disease G. Adaptive feeding techniques 1. Assessing the need for adaptive feeding techniques 2. Adaptive feeding equipment 3. Enteral diets 4. Parenteral diets 5. Calculation of formulas IV. Individual Nutrition Education for a Diverse Adult Population A. Science vs. art of educating B. Stages of behavior change C. Methods of behavior change D. Effective counseling strategies E. Cultural and economic issues |