Syllabus

Master of Science in Applied Nutrition

APN 755 – Applied Nutrition Capstone (Spring AB 2023)

Credits - 3

Description

The latest theories, research, policy, and practices relating to a variety of nutrition concepts, controversies and practice will be applied to a relevant area of the students choice and approved by the instructor. This capstone course will culminate in a paper or project such as: a proposal of and explanation for new research, a research investigation of an educational or clinical question or practice, a proposal to modify current policy or practice, or a proposal to research, develop and/or implement new approaches to the management and treatment of a nutrition or wellness concern.

Materials

Learning Objectives and Outcomes

Program Outcomes

1. Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives
2. Apply core research principles to measure the nutrition status and environment of individuals and communities
3. Develop communications and collaboration strategies with representatives from government, non-profit, community, and business entities regarding nutrition initiatives
4. Interpret and modify explanations of complex nutrition concepts for various audiences
5. Research, develop and disseminate evidence-based and theory-driven educational materials and work-products at an audience appropriate level for topics related to nutrition and health promotion.

Course Outcomes

• Students will develop a professional ePortfolio
• Students will author and present a paper and/or project on a specific area of nutrition theory, research, education, policy or practice as approved by the Faculty

Course Framing Questions

• How do you foster and engage in professional debate in the field of nutrition?
• What is the most impactful way to present your work in the field of nutrition?
• What professional works best represent your capabilities in your area of focus within the field of nutrition?
• What are the best practices in creating and maintaining professional networks?

ACEND Competencies

• 1.8 Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy.
  • 1.8.2 Demonstrates understanding of pharmacokinetics, absorption, clearance, drug metabolism, latency period, drug and supplement metabolism, accumulation, half-life, and routes of administration. (D)
• 1.9 Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness.
  • 1.9.2 Applies an understanding of the impact of complementary and integrative nutrition on drugs, food, disease states and wellness. (S)
• 1.10 Applies knowledge of math and statistics.
  • 1.10.1 Chooses appropriate statistical methods, performs statistical analysis and interprets results in various data analysis situations. (D)
  • 1.10.2 Communicates information on statistical methods, results and interpretation, both orally and in writing. (D)
• 1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process.
  • 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet. (D)
  • 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision-making. (D)
  • 1.13.5 Uses technology and informatics skills proficiently to aggregate data and enhance practice and client/patient care. (D)
• 1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.
  • 1.15.2 Identifies, prioritizes and implements health risk reduction strategies for individuals, groups and populations. (S)
  • 1.15.3 Examines the influence of the determinants of health on health and wellness. (S)
  • 1.15.4 Designs food and nutrition activities for various audiences considering factors relevant to individuals, groups and communities. (S)
  • 1.15.5 Applies behavior change theories for nutritional health promotion and disease prevention. (S)
• 2.1 Applies a framework to assess, develop, implement and evaluate products, programs and services.
  • 2.1.1 Conducts or coordinates an assessment of the environment, competitive landscape and stakeholder opinions to identify and evaluate data needed to make decisions regarding nutritional products, programs and services. (D)
  • 2.1.2 Designs nutritional products, programs or services that promote consumer nutritional health, dimensions of wellness and lifestyle management. (D)
  • 2.1.3 Creates a work plan or project plan to implement nutritional programs and services or launch products. (D)
  • 2.1.4 Conducts an evaluation of a product, program or service by analyzing reasons for variance from expected outcomes and implements new strategies as appropriate. (D)
• 2.2 Selects, develops and/or implements nutritional screening tools for individuals, groups or populations.
  • 2.2.4 Prioritizes care based on results of screening considering complexity of care needs. (D)
• 2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.
  • 2.3.2 Interviews client/patient to collect subjective information considering the determinants of health. (D)
  • 2.3.4 Takes a food and nutrition-related medical history. (D)
  • 2.3.6 Collects, assesses and interprets anthropometric measures and body composition. (D)
  • 2.3.7 Orders, collects and interprets biochemical tests. (D)
  • 2.3.8 Analyzes diagnostic test results relevant to nutrition (e g. diagnostic imaging related to fluoroscopy, swallowing evaluation, enteral feeding tube placement) . (D)
  • 2.3.9 Identifies signs and symptoms of nutrient deficiencies or excesses. (D)
  • 2.3.10 Determines barriers that might influence a client/patient’s nutritional status. (D)
  • 2.3.11 Determines accuracy and currency of nutrition assessment data. (D)
  • 2.3.12 Identifies patient-appropriate validated formula and performs calculations to determine nutritional requirements. (D)
  • 2.3.13 Analyzes and synthesizes nutrition assessment data to inform nutrition diagnosis(es) and nutritional plan of care. (D)
  • 2.3.14 Devises PES (problem, etiology and sign symptom) statement and outlines reasons for professional opinion cause and contributing factors. (D)
  • 2.3.15 Prioritizes the nutrition diagnosis(es). (D)
  • 2.3.16 Develops an individualized plan of care that addresses nutritional care needs diagnosis and client/patient nutrition goals in collaboration with the client/patient and team members. (D)
  • 2.3.17 Orders nutrition prescriptions to address nutritional goals. (D)
  • 2.3.18 Implements the nutrition plan of care or nutrition intervention with the client/patient and other team members. (D)
  • 2.3.19 Monitors and evaluates impact of nutrition intervention on the nutrition diagnosis. (D)
  • 2.3.20 Develops and applies nutrition care outcome indicators to measure nutrition intervention. (D)
  • 2.3.21 Assesses client/patient’s compliance with nutrition intervention. (D)
  • 2.3.22 Identifies barriers to meeting client/patient’s nutrition goals and makes recommendations to modify the nutrition plan of care or nutrition intervention, and communicates changes to client/patient and others. (D)
  • 2.3.23 Summarizes impact of nutrition interventions on client/patient’s nutrition outcomes, considering client/patient-centered care. (D)
  • 2.3.24 Identifies, analyzes and communicates reasons for deviation from expected nutrition outcomes. (D)
  • 2.3.25 Evaluates the availability of services to support access to nutrition care and to help meet client/patient nutrition goals. (D)
  • 2.3.26 Documents all elements of the nutrition care process following professional standards and organizational policies. (D)
  • 2.3.27 Demonstrates coding and billing procedures to obtain payment for nutrition services under alternate health care payment models. (D)
• 2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.
  • 2.4.1 Manages medical nutrition therapy for clients/patients. (D)
  • 2.4.2 Applies and integrates understanding of foundational sciences to manage medical nutrition therapy, diet and disease management. (D)
  • 2.4.3 Applies foundational science knowledge and medical nutrition therapy principles to establish, order, manage and evaluate the need for nutrition support when prescribing and administering nutritional oral, enteral and parenteral diets. (D)
  • 2.4.4 Considers and applies all relevant factors when recommending the use of oral nutritional supplements. (D)
  • 2.4.6 Applies education theories, adult learning, pedagogy and education principles when developing, modifying, delivering or implementing education materials. (D)
  • 2.4.10 Translates basic to advanced food and nutrition science knowledge into understandable language tailored to the audience. (D)
  • 2.4.11 Communicates complex nutrition information to broad and diverse audiences. (D)
• 2.5 Prescribes, recommends and administers nutrition-related pharmacotherapy.
  • 2.5.1 Applies knowledge of foundational sciences and disease when determining the appropriateness of the therapy. (D)
  • 2.5.2 Demonstrates awareness of food and drug interactions. (D)
  • 2.5.3 Assesses client/patient factors to determine the client/patient’s indication for the nutrition-related pharmacotherapy. (D)
  • 2.5.4 Considers client/patient factors, nutritional impact, indications, side effects, contraindications, benefits, risks, alternatives and foundational sciences when prescribing, recommending and administering nutrition-related drug therapy. (D)
  • 2.5.5 Critically analyzes the potential negative effects of the nutrition therapy or supplement and determines the required knowledge, skill and judgment required to manage negative outcomes. (D)
  • 2.5.6 Prescribes, recommends and administers nutrition-related pharmacotherapy adhering to the professional standards and evidence-informed practice. (D)
  • 2.5.7 Applies the standard of practice, legislation, organizational policies and evidence-informed practices for prescribing. (D)
  • 2.5.8 Applies the principles of safe drug administration. (D)
  • 2.5.9 Monitors the response and the effects of the nutrition-related drugs on the individual and takes the required action to make modifications or adjustments. (D)
  • 2.5.10 Consults and refers/transfers client/patient to the appropriate health professional when client/patient’s needs are beyond personal competence or professional scope of practice. (D)
• 3.1 Directs the production and distribution of quantity and quality food products.
  • 3.1.2 Analyzes the workflow design and makes recommendations for modifications or approves for implementation. (D)
  • 3.1.3 Communicates the organization’s mission and how work activities impact the services and organization. (D)
  • 3.1.4 Establishes and analyzes policies and performance measures for quality and quantity of work. (D)
  • 3.1.6 Directs and analyzes the evaluation of foodservice production and services to inform, change, and/or budget resources and department or corporate direction. (D)
• 3.2 Oversees the purchasing, receipt and storage of products used in food production and services.
  • 3.2.2 Applies ethical decision-making to determine the need for reduction or increase in resources. (D)
• 3.3 Applies principles of food safety and sanitation to the storage, production and service of food.
  • 3.3.2 Incorporates the required safety and nutritional health policies and procedures in the organization’s mission and policies. (D)
• 4.1 Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs.
  • 4.1.1 Recognizes how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the nutritional health and well-being of a community and population. (D)
  • 4.1.2 Conducts community and population-based assessments considering all relevant factors. (D)
  • 4.1.3 Identifies the resources and connects with partners needed for sustainability of the Program. (D)
  • 4.1.4 Develops and implements a program considering relevant data addressing the nutrition needs of the community or population. (D)
  • 4.1.5 Interprets and uses nutrition surveillance and global health and safety data. (D)
  • 4.1.6 Evaluates the program using measurement indicators and outcomes. (D)
  • 4.1.7 Communicates evaluation findings, outcomes, recommendations and research findings to promote change and justify program. (D)
• 5.1 Demonstrates leadership skills to guide practice.
  • 5.1.4 Develops conversational and interpersonal skills. (D)
  • 5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action. (D)
• 5.2 Applies principles of organization management.
  • 5.2.1 Establishes operational plan considering budget, inventory control, labor and regular daily tasks. (D)
  • 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (D)
  • 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (S)
  • 5.2.16 Reevaluates the plan to make modifications to ensure positive outcomes and that goals and objectives are met. (D)
• 5.3 Applies project management principles to achieve project goals and objectives.
  • 5.3.2 Identifies the project strengths, weaknesses, opportunities and threats. (D)
• 5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program’s services, products and initiatives.
  • 5.4.1 Identifies and communicates quality and/or performance improvement indicators and benchmarks using evidence-informed practice. (D)
  • 5.4.3 Develops, implements and communicates a quality and/or performance improvement action plan for further improvement and monitors impact. (D)
  • 5.4.4 Develops, implements and communicates an ongoing measuring and monitoring system to ensure ongoing quality and performance improvement. (D)
• 6.1 Incorporates critical thinking skills in practice.
  • 6.1.1 Considers multiple factors when problem solving. (D)
• 6.2 Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research.
  
  • 6.2.1 Identifies, explains and applies the steps of the scientific method and processes. (D)
  • 6.2.2 Articulates a clear research question or problem and formulates a hypothesis. (D)
  • 6.2.3 Identifies and demonstrates appropriate research methods. (D)
  • 6.2.4 Interprets and applies research ethics and responsible conduct in research. (D)
  • 6.2.5 Collects and retrieves data using a variety of methods (qualitative, quantitative) and technologies. (D)
  • 6.2.6 Analyzes research data using appropriate data analysis techniques (qualitative, quantitative, mixed). (D)
  • 6.2.7 Translates and communicates research findings and conclusions through a variety of media. (D)
• 6.3 Applies current research and evidence-informed practice to services.
  • 6.3.1 Uses research terminology when communicating with other professionals and publishing research. (D)
  • 6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information. (D)
  • 6.3.3 Integrates current research and evidence-informed practice findings into delivery of safe and effective nutrition care. (D)
  • 6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning. (D)
• 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.
  • 7.1.1 Demonstrates ethical behaviors in accordance to the professional Code of Ethics. (D)
  • 7.1.3 Adheres to nutrition-related legislation, regulations and standards of practice. (D)
  • 7.1.4 Applies client/patient-centered principles to all activities and services. (D)
  • 7.1.6 Practices in a manner that respects diversity and avoids prejudicial treatment. (D)
  • 7.1.7 Adheres to legislative requirements and facility/employer guidelines regarding protection of privacy and security of information. (D)
• 7.2 Uses effective communication, collaboration and advocacy skills
  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (D)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)

Assignments

Capstone Project

The final capstone project may take several forms and must be approved by the Faculty during the first week of the Capstone. The guidelines below outline the anticipated deliverables and deadlines for a majority of MSAN Capstone projects, but these may be altered in weeks 1-2 of the capstone, in consultation with the Faculty, as projects necessitate. Most projects will be completed as a manuscript (original research, systematic reviews, meta-analyses, nutrition education interventions, and research proposals) but with permission, other formats are acceptable. All Capstone projects must include a formal presentation (15-20 mins), submitted to the class for both peer and Faculty review, during the last 2 weeks of the term, outlining the nature of the work, the findings and conclusions, and the implications for future exploration of the topical area.

During the first week of the Capstone course, students will submit their approved capstone topic and prospectus to the Capstone Faculty. Students are responsible for scheduling a call with the Faculty to discuss any needed modifications to their proposal, anticipated deliverables, and a timeline to achieve completion of the Capstone project.

The majority of Capstone projects/Research proposals will take the form of a manuscript. Students will choose which style guide they will follow during the initial discussion with the Faculty. For those that choose this process to present their Capstone work, the timeline for deliverables will be:

Week 1: Submit prospectus

Weeks 1-2: Initial Faculty call (mid-week, Week 2)

Week 2: Timeline agreement

Week 3: Project check-in call with Faculty (by Saturday of Week 3); IRB approval IF required (will be due Wednesday, first day of class, Week 3)

Week 5: Part 1 of Capstone project (See assignment directions) (due Friday of Week 5)

Week 6: Project check-in call with Faculty (due by Saturday of Week 6)

Week 8: Part 2 of Capstone project (See assignment directions)  (due Tuesday of Week 8)

Week 9: Project check-in call with Faculty (due by Saturday of week 9)

Week 11: Part 3 of Capstone project (See assignment directions)  (due Tuesday of Week 11)

Week 13: Final project check-in call with Faculty (due by Saturday of Week 13); Part 4 of Capstone project (Final manuscript with edits) (due Tuesday of Week 13)

Week 15: Presentation of Capstone project (15-20 mins)

SEL Reports and Presentations – Dietetics-Focus Pathway

Students in the Dietetics-Focus pathway will write and present three comprehensive reports based on each of their SEL experiences: Clinical, Food Service Management, and Community.

These should be detailed and academic representations of your work as a dietetics professional and should reflect your best work in each type of practice setting. Because students will be in different experiences at different times, be sure to read all three sets of directions ahead of time. Familiarize yourself with the expectations of each report and presentation, as well as the due dates; you can hand in the reports and presentations based on your personal SEL schedule, which means not every student will be reporting and presenting on the same type of SEL at the same time. There will also be a discussion opportunity to critique presentations and to reflect on these works.

SickKids Global Health Learning Platform – MSAN Pathway

Students in the MSAN pathway will have three opportunities for self-selected learning from the SickKids Centre for Global Child Health. These assignments will provide participants with exposure to key issues in global child health and public health nutrition, with an emphasis on maternal and child health.

Discussions and Debates

In this course, the majority of the discussions will be presented as a debate.

In a debate, be sure to use evidence to support your argument, and maintain a professional tone when debating with your colleagues; there are many areas of disputation among Nutrition Practitioners. When defending your views, it is important to maintain a professional tone and manner and to validate your side of the debate with current research. Each debate will span about 2 weeks, by the end of which you will vote for the ‘side’ that won the debate based on your readings of your peers’ defense of their chosen side.

Besides your initial response, you should follow up with at least two other students. Posts should be thoughtful, contain complimentary as well as constructive criticism, and maintain a professional tone. Be sure to read through responses to both sides of the debate to inform your vote at the end of the week!

Grading Policy

Your grade in this course will be determined by the following criteria:

Grade Breakdown