Murray State University
Dietetics/Food Service Systems Management Program
Spring 2000
FCS 535—3 credit hours







I. Title: Medical Nutrition Therapy

II. Instructor: Jeff Frame Phone: 762-6958
                                         Office: A.S 406N

III. Catalog Description:

Modifying nutritionally balanced diets for the prevention and treatment of disease; role of the clinical dietitian as a member of the health team; writing technical papers concerning specific case studies. IV. Purpose: To prepare the student for understanding and application of nutrition principles in health, physiologic stress and disease management: nutrition in disease prevention; nutrition in disease management; utilization of therapeutic nutrition in enteral and parenteral applications; dietary modifications for pre- and post-surgical management; consideration of individual needs from physiological, psychological and cultural perspectives. V. Course Objectives:

A. Understand nutritional screening and assessment
B. Understand modified diets.
C. Understand pathophysiology relative to nutrition care.
D. Understand medical terminology.
E. Develop nutrition counseling techniques.
F. Understand pharmacology and nutrition interactions.
G. Understand application of alternative feeding modalities.
H. Understand MNT, including adaptive feeding techniques and eating disorders.
I. Understand laboratory tests and values important in nutritional care.
J. Understand calculation of nutrient composition of foods.
K. Calculate and/or define diets for common health conditions addressed by health promotion/disease prevention activities or chronic disease of the general population (i.e., hypertension, obesity, diabetes, diverticular disease, etc.).
 

This course helps to meet the following foundation knowledge and skills for the didactic component of entry-level dietitian education programs:

     Physical and Biological Science:

               Working knowledge of:
                    B.2.6 Pathophysiology related to nutrition care.
                    B.2.8 Pharmacology: nutrient-nutrient and drug-nutrient interaction

                Demonstrated ability:
                    B.3.1 Interpret medical terminology.
                    B.3.2 Interpret laboratory parameters relating to nutrition.
     Research

                Working knowledge of:
                      D.1.3 Outcomes based research.
     Nutrition

                Working knowledge of:
                     F.2.4 Medical nutrition therapy, including alternative feeding modalities, chronic diseases.
                     F.2.5 Strategies to assess need for adaptive feeding techniques and equipment.

                 Demonstrated ability:
                      F.3.1 Calculate and/or define diets for common conditions.

     Health Care

                    Basic knowledge of:
                        H.1.1 Health care policy and administration

  VI. Course Outline:
    A. Nutritional Assessment B. Food and Drug Interactions C. Gastrointestinal Diseases D. Diseases of the Liver, Gallbladder and Pancreas E. Diseases of the Heart, Blood Vessels and Lungs F. Neoplastic Disease G. Rehabilitation H. Diabetes Mellitus I. Renal Disease J. HIV and AIDS

 

VII. Instructional Activities:

    A. Lecture and discussion B. Case studies C. Guest speakers
      A. Lori Spraggs, RD, LD
           President, Western Kentucky Dietetic Association
           Nutrition Manger
           Regional Medical Center
           Madisonville, KY
           Focus: Rehabilitation, alcohol
        B. Amy Fennel, RD, LD
           Outpatient Dietitian
           Murray Calloway County Hospital
           Murray, KY
           Focus: Outpatient
        C. Suzanne Seeley, RD, LD
           Director of Nutrition
           Murray Calloway County Hospital
           Murray, KY.
           Focus: Nutrition screening/assessment
        D. Rebecca Wright, MS, RD, LD
           President Elect, Western Kentucky Dietetic Association
           Clinical Dietitian
           Murray/Calloway County Hospital
           Murray, KY
           Focus: Critical Care Unit (CCU)       E. Additional Speakers to be announced.


VIII. Field and Clinical Experience: To be announced

IX. Resources: None

X. Grading Procedures:

A.
            4 Exams at 100 pts. each                             400
            Case studies                                                100
            Presentation                                                 100
            Report on popular diet book                          50
            Attendance/Interest/Preparation                  __50
                                                                               700

B. Assignments not turned in by 2:00 PM on the due date assigned will be assessed a 10% grade reduction (maximum 90% grade possible). An additional 10% reduction will be assessed for each additional day the assignment is late.

C. Make up exams are permitted if a serious illness or death in the family prevents a student from being present at a regularly scheduled exam.

D. Grade scale: 90-100 = A; 80-89 = B; 70-79 = C; 60-69 = D; 0-59 = E.

XI. Attendance Policy:

Attendance is part of your grade and is encouraged to gain the most benefit from the course. XII. Academic Honesty: Dishonesty will result in an "E" for the course. Any plagiarism will result in a grade of zero and could result in failure of the course. XIII. Text and References: Williams, S.R. (1997). Nutrition and Diet Therapy. 8th ed., Times Mirror/ Mosby Publishing, St. Louis, MO. Recommended auxiliary references: The Merck Manual of Diagnosis and Therapy, 17th edition, Rahway, NJ: Merck and Co., 1999.
A good medical dictionary (Mosby’s or Taber’s are both good ones).
A reference book in physiology would be beneficial at times.
A basic cookbook or two to help you know what’s in various foods and how you might adapt recipes to conform with a diet restriction. XIV. Prerequisites:

FCS 230, 233; Chemistry and Biology

Note: The instructor reserves the right to change the format of this course as circumstances of the course demand.