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Credit Hours: 3 Effective Term: Fall 2013 SUN#: NA AGEC: (None) |
Credit Breakdown: 3 Lectures Times for Credit: 1 Grading Option: A/F Cross-Listed: |
| Measurable Student Learning Outcomes |
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| 1. (Synthesis Level) Explain what motivates people to eat, and how customers/patients choose their food recognizing the cultural, religious and regional influences on food choices.
2. (Evaluation Level) Plan and implement menus using basic and advanced nutrition concepts essential for planning modified diets; select the recommended foods according to established nutrition principles and apply guidelines and tools to assess nutritional adequacy. 3. (Evaluation Level) Outline the process of digestion and compare the construction of modified menu to the digestion physiology of individuals who have unique needs. 4. (Analysis Level) Compare and contrast nutrition needs throughout a life cycle addressing the specialized nutrition needs of each customer/patient group. 5. (Application Level) Explain and apply medical nutrition therapy to the prevention and/or treatment of many diseases. 6. (Analysis Level) Illustrate examples of alternative therapies and how to assess them to promote optimum nutrition for clients. 7. (Evaluation Level) Interpret nutrition data in order to support the entire process of nutritional assessment and planning; outline the process of documentation of nutrition data in the medical record; select the regulations and standards governing the healthcare industry that require planning, documentation and ongoing clinical care. 8. (Evaluation Level) Summarize how to create nutrition education which meets the customer's/client's educational needs and enables the client to adapt that education to daily life. |
| Internal/External Standards Accreditation |
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Association of Nutrition & Foodservice Professionals (ANFP) approved program. www.anfponline.org
Accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) www.eatright.org/ACEND |