Murray State University

Nutrition, Dietetics and Food Management Program

NTN 536 - 3 credit hours

I. Title: Medical Nutrition Therapy - Methods

II. Catalog Description:

Understanding medical nutrition therapies involving diseases of carbohydrate metabolism and protein metabolism. Comprehensive approaches to nutrition therapy via oral, enteral and parenteral methods. Prerequisites: FCS 230 and FCS 233, Chemistry and Biology.

III. Purpose:

To prepare the student for understanding and application of nutrition principles in health, physiologic stress and disease management in combination with pharmacological therapies: nutrition in disease management; utilization of therapeutic nutrition in enteral and parenteral applications; understanding of contemporary alternative nutrition therapies.

IV. Course Objectives:

  1. Understanding nutrition instruction and intervention methods.
  2. Understand drug and nutrient interactions.
  3. Understand MNT for eating disorders.
  4. Understand nutrition support and meal calculations for diabetes and renal disease.
  5. Understand nutritional support, selection and calculations required for enteral feeding methods
  6. Understand nutritional support, selection and calculations required for parenteral feeding

methods.

G. Understand alternative approaches use in nutrition therapy.

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

Physical and Biological Sciences

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

V. Course Outline:

A. Food and Drug Interactions

B. Diabetes Mellitus
  1. Renal Disease
  1. HIV and Acquired Immune Deficiency Syndrome
  2. Enteral Feedings
  3. Parenteral Feedings
  4. Alternative Nutrition Therapies

VI. Instructional Activities:

A. Lecture and discussion
    1. Case studies
    2. Guest speakers
    3. Computer software

VII. Field and Clinical Experiences

A. Field trips to local healthcare institutions.

VIII. Resources

    1. Guest speakers from the field of wellness and healthcare.
    2. Computer laboratory.
    3. Internet technology for software use and course assignments.

IX. 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.

X. Attendance Policy:

Attendance is part of your grade and is required to gain the most benefit from the course.

XI. 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.

XII. Text and References:

Required reference: Krause’s Food, Nutrition and Diet Therapy, 10th edition, W. B. Saunders Company, 2000.

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 to a diet restriction.

 

XIII. Prerequisites:

FCS 230 and FCS 233, Chemistry and Biology