FSVC 142 - Diet Therapy

4 Credits: (4 lecture)

Course Description
This course explores the nutrition care process in healthcare facilities. Topics to be covered include nutritional assessment, computer diet analysis, care plans, calculating diets, planning medical nutrition therapy, enteral feedings’ calculations, documentation, regulations, quality assurance issues, and nutrition counseling methods.

Prerequisite FSVC 140.

Pronsky (2011). Food medication interactions (16th ed.).  Birchrunville, PA. 

Whitney, E., Cataldo, C. & Rolfes, S. (2009). Understanding normal and clinical nutrition (8th ed.).  Belmont, CA: Wadsworth.

Objectives
The student will be able to: 

A. Conduct a nutritional assessment: use the computer to collect data, perform diet calculations, identify nutritional problems, and develop appropriate care plans. 

B. Explain the federal regulations concerning nutrition in healthcare facilities and the use of MDS+ forms. 

C. Describe the diet modifications needed for common diseases: obesity, diabetes mellitus, cardiovascular, gastrointestinal, gallbladder, liver, renal, and cancer. 

D. Plan and prepare menu items to accommodate people with special needs: patients/patrons with physical or mental impediments, allergies, burns, stress, texture modifications, and the need for enteral or parenteral nutrition support. 

E. Demonstrate proper chart documentation. 

F. Describe the role of a nutrition educator and the mechanics of the nutrition counseling process including follow-up evaluation for outcome assessment.

Content
A. The Nutrition Care Process: Assessing data, developing a nutrition care plan, and nutrition education 

B. Using the computer for diet analysis and data collection 

C. Regulations and documentation in healthcare facilities 

D. Nutrition and Disorders of the liver, gastrointestinal, and biliary tracts 

E. Medical Nutrition Therapy of Obesity and Diabetes Mellitus 

F. Medical Nutrition Therapy of Cardiovascular Disease 

G. Special Medical Nutrition Therapy Topics: Cancer, Aids, Alzheimer’s, and Nutrition Support 

H. Quality Assurance in Nutritional Services

Student Evaluation
The student’s final grade will be based on quizzes, exams, assignments, and case studies.