MCCCD Program Description

Introduction to Medical Nutrition Therapy

Course: FON242

First Term: 2020 Fall

Lecture 3.0 Credit(s) 3.0 Period(s) 3.0 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: Introduction to fundamental principles of medical nutrition therapy. Introduces the study of nutritional therapy of disease and evidence-based practice in prevention and nutritional management of diseases. Nutrition care planning for chronic diseases is taught via a variety of methods including case studies. This course applies foundational skills in the application of the Nutrition Care Process (NCP) for diet therapy implementation and documentation. Includes strategies to promote dietary adherence and the development of educational programs for a diverse adult population.

MCCCD Official Course Competencies
1. Utilize all elements of nutrition screening and assessment within context of the Nutrition Care process. (I) 2. Measure and analyze anthropometric data, including biochemical, functional and physical assessment data. (I) 3. Describe the different approaches to analyzing adequacies of a diet and explain the limitations and appropriate uses of each. (I, II) 4. Acquire nutritional assessment data and reflecting that in charting using various methods and the Nutrition Care Process. (I) 5. Apply evidence-based guidelines to Medical Nutrition Therapy (MNT) for the disease or condition using the Nutrition Care Process. (III) 6. Demonstrate comprehension of medical terminology associated with each disease or condition. (III) 7. Develop diets that meet dietary guidelines for the general population and various diseases or conditions, with variation in caloric levels and relative intakes of carbohydrates, fats, protein, fluid, vitamin, and minerals intakes. (II, III) 8. Utilize course resources to identify nutritional side effects and food/nutrient/drug interactions of common medications prescribed to treat medical conditions within the Scope of Practice of the Nutrition and Dietetic Technician, Registered. (III) 9. Recommend appropriate therapeutic diets for common health conditions. (III) 10. Describe the role of nutrition support. (III) 11. Describe strategies to assess need for adaptive feeding techniques and equipment within the Standards of Practice (SOP) and Standards of Professional Performance (SOPP) for Nutrition and Dietetics Technicians, Registered (NDTRs). (III) 12. Compare the science and the art of nutrition education and apply to the needs of culturally and economically diverse adult learners. (IV) 13. Complete Maricopa Community College District (MCCCD) Health and Safety Requirements for Dietetic Technology (DT) Consortium Program for students entering practicums. (V)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Nutrient Assessment and Documentation A. Methods of determining dietary intakes and behaviors B. Standards of nutrient adequacy 1. Dietary Reference Intakes (DRI) 2. Estimated minimum requirements compared to dietary intakes a. Methods for obtaining food intake data b. Protocol for assessing for malnutrition C. Apply the Nutrition Care Process (NCP) 1. Screening individuals for nutritional risk a. Medical, social and diet history b. Physical and anthropometric assessment c. Biochemical and functional assessment 2. Assessment of nutrient requirements 3. Nutrition problems/diagnosis, intervention, monitoring and evaluation 4. Documentation using various charting methods utilizing Nutrition Care Process terminologies 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 5. Vitamins and minerals 6. Fluid and electrolytes III. Medical nutrition therapy dietary modifications A. Carbohydrates 1. Controlled intakes (diabetes) 2. High intakes B. Fats 1. Controlled intakes (cardiovascular disease, HIV) 2. High intakes (malnutrition) C. Protein 1. Controlled intakes (renal and hepatic disease) 2. High intakes (malnutrition) D. Fluid and electrolytes 1. Controlled intakes (cardiovascular, metabolic and renal diseases) 2. High intakes (cystic fibrosis) E. Kilocalories 1. Controlled intakes (weight management) 2. High intakes and needs (malnutrition, oncology, HIV) F. Consistency 1. Liquid diets (post-op, gastrointestinal) 2. Dysphagia diets 3. Low and high fiber (gastrointestinal) G. Food/drug/nutrient interactions 1.Common medications and interactions 2.Dietary modifications H. Adaptive feeding techniques and nutrition support 1. Assessing the need for adaptive feeding techniques 2. Adaptive feeding equipment 3. Nutrition support a. Calculation of formulas b. Assessment of need 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 V. Health and safety requirements A. Program director reviews requirements B. DT program students required to complete required paperwork prior to practicum experience

MCCCD Governing Board Approval Date: May 28, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.