Syllabus

Master of Science in Applied Nutrition

APN 505: Applied Anatomy and Physiology – 16 week

Credits - 3

Description

This course will examine human anatomy and physiology from an integrative and applied perspective. Students will develop an understanding of the functions and structures of the human body and explore how cells, tissues, and organ systems work together to maintain homeostasis within the human body, with a focus on human nutrition and metabolism. Functional and regulatory roles of macro and micronutrients will be examined. The course lays the foundation for understanding diagnosis and treatment of diseases in the nutrition care setting.

This is a 16-week course. 

Materials

Learning Objectives and Outcomes

Students in this course will learn how to:

• Apply concepts and knowledge of anatomy and physiology, the general terminology related to anatomy and physiology, cells and tissues related to the integumentary, skeletal, muscular, nervous, endocrine, circulatory, lymphatic/immune, respiratory, digestive, urinary and reproductive systems and how they apply to nutrition.
• Critically evaluate evidence-based and primary literature to understand normal and clinical interpretations and applications of anatomy and physiology in a nutrition care setting.
• Describe the interdependency and interactions of human organ systems.
• Interpret information related to anatomy and physiology through case studies, assignments, and quizzes in order to assess current knowledge.
• Present on medically-complex clinical nutrition situations, and communicate information related to body systems to patients, clients, and other healthcare providers, in a medical setting.
• Evaluate information on anatomy and physiology relative to human health and nutrition including social, environmental, and ethical implications.
• Analyze function and structure of human anatomy and physiology using Visible Body and other evidence-based resources.
• Apply a holistic approach to nutrition and human health through understanding how human organ systems are interrelated.

ACEND Competencies Assessed

Unit 1: Foundational Knowledge

1.1 Apply foundational sciences and knowledge in food and nutrition

• 1.1.1 Describe nutrient metabolism, including the integration and regulation of macro- and micro-nutrition
• 1.1.2 Apply organic chemistry and biochemistry knowledge to make informed food and nutrition decisions for medical nutrition therapy and optimal health
• 1.1.3 Apply an understanding of social, physical, and behavioral factors that impact food and nutrition across the lifespan

1.2 Apply knowledge of pharmacology and pharmacokinetics to recommend, prescribe, and administer medical nutrition therapy

• 1.2.2 Apply knowledge of classifications, categories, and indications for commonly used medications and supplements (for example, weight management, hypertension, diuretics, cardiovascular disease, diabetes)

1.4 Integrate research methods and principles into evidence-based practice

• 1.4.3 Evaluate research to support evidence-based decision-making and draw valid conclusions

Unit 2: Community Services

2.1 Promote health and wellness for individuals and groups

• 2.1.2 Use nutrition and health coaching strategies to create a shared vision and goals with individuals

2.2 Design and implement a program that addresses nutrition needs for health, wellness, and disease prevention

• 2.2.2 Provide evidence-based education to address nutrition misinformation in a manner that supports informed decision-making

Unit 3: Leadership

3.1 Apply critical thinking to make ethical and evidence-based decisions

• 3.1.1 Make decisions based on evidence-based practice and ethical principles
• 3.1.2 Define the problem and determine steps for resolution
• 3.1.3 Identify fundamental research concepts that inform evidence-based practice

3.2 Demonstrate ethical and professional behaviors

• 3.2.1 Apply knowledge of the professional Code of Ethics
• 3.2.2 Maintain confidentiality and security when sharing, transmitting, storing, and managing protected health information
• 3.2.3 Perform self-reflection to identify skills, strengths, knowledge, and experiences, and develop goals for self-improvement
• 3.2.5 Practice in a manner that respects patient/client needs

3.3 Apply leadership skills to guide practice

• 3.3.1 Apply knowledge of leadership and management theories
• 3.3.2 Gain an understanding of social cues and group dynamics to facilitate desired outcomes

Unit 4: Nutrition Care Process and Medical Nutrition Therapy for Individuals

4.1 Conduct nutrition screening to identify health and nutrition-related problems

• 4.1.1 Interview individuals and gather information from other sources, following established tools and guidelines

4.2 Conduct a nutrition assessment to inform the nutrition diagnosis

• 4.2.1 Obtain diet history and the level of physical activity
• 4.2.3 Recognize pertinent laboratory values and their impact on health and nutrition
• 4.2.4 Address nutritional risk factors across the life span
• 4.2.5 Conduct a nutrition-focused physical examination and interpret results
• 4.2.6 Identify signs and symptoms of malnutrition and nutrient deficiencies and excesses
• 4.2.7 Assess individual energy and nutrient needs based on physiology and health status
• 4.2.8 Recognize and communicate the causes of disease and nutritional risks
• 4.2.9 Develop a problem, etiology, signs and symptoms (PES) statement to communicate a nutritional diagnosis

4.3 Develop an individualized plan of care

• 4.3.1 Develop goals that address nutrition care needs and diagnosis
• 4.3.2 Create a nutrition prescription to address nutrition goals

4.4 Create an intervention, monitoring, and evaluation plan

• 4.4.1 Evaluate and address the influence of food consumption on the development and management of diseases
• 4.4.5 Instruct clients/patients on self-monitoring blood glucose levels, with consideration of their diabetes medication and medical nutrition therapy plan
• 4.4.6 Evaluate the impact of nutrition intervention on the nutrition diagnosis
• 4.4.7 Document all elements of the nutrition care process following professional standards and organizational policies

Assignments

Lectures

This course is lecture-based; please see each week’s module for required, supplemental, and optional viewing as applicable.

Discussion Board

Each week, you will be asked to respond to a prompt and foster discussion by responding to your classmates. Discussion boards are designed to build clinical reasoning and communication skills, including developing PES statements and applying the Nutrition Care Process (NCP) to case scenarios. Your success in the course relies on robust discussion, critical thinking, and peer response.

Weekly Quizzes 

Each week (except Weeks 15 and 16) includes a short quiz reviewing that week’s anatomy, physiology, and applied nutrition content.

Weekly Clinical Case Assignments

Each week, you will complete a series of case-based assignments applying anatomy, physiology, and the Nutrition Care Process to a patient scenario tied to that week’s body system. Most weeks culminate in a fully completed ADIME (Assessment, Diagnosis, Intervention, Monitoring/Evaluation) note.

Key Assessment: Cumulative Clinical Case Presentation (Weeks 13–15)

Beginning in Week 13, you will complete a three-part, cumulative clinical case project integrating anatomy and physiology, nutrition assessment, pathophysiology, and evidence-based interventions across multiple body systems and phases of care (acute care, step-down unit, and rehabilitation). The project concludes in Week 15 with a professional case presentation demonstrating the progression of nutrition care across all three phases. Your case presentation will be shared with peers for feedback as well as with your instructor for grading.

Peer Evaluation (Week 16)

Students watch two peer case presentations and complete a Presentation Evaluation Form for each, providing constructive, professional feedback using established evaluation criteria.

Grading Policy

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

Grade Breakdown

Assignments	Percent of Total Grade
Student Syllabus Contract	1%
Total	100%

Grade Scale

Grade	Points Grade	Point Average (GPA)
A	94 – 100%	4.00
A-	90 – 93%	3.75
B+	87 – 89%	3.50
B	84 – 86%	3.00
B-	80 – 83%	2.75
C+	77 – 79%	2.50
C	74 – 76%	2.00
C-	70 – 73%	1.75
D	64 – 69%	1.00
F	00 – 63%	0.00