Syllabus

APN 520: Foundations of Nutrition Care and Medical Nutrition Therapy

Credits - 3

Description

Foundations in Nutrition and Medical Nutrition Therapy provides a comprehensive survey of nutrition science. This course will review key concepts including macronutrient and micronutrient biochemistry, digestion and metabolism, nutrition across the lifecycle, and the gut microbiome. Students will apply nutrition science to the prevention and management of disease through Medical Nutrition Therapy (MNT) and the Nutrition Care Process (NCP), including ADIME documentation and PES statement construction using eNCPT terminology. The course integrates community nutrition, food service management, ethics, food labeling, sustainability, sports nutrition, and worksite wellness to reflect the full scope of modern nutrition practice. Medical terminology is embedded throughout the first five weeks to build clinical communication proficiency. Evidence-based practice is central to all course activities, with an emphasis on critically appraising the scientific literature and translating research findings into professional nutrition practice.

This is a 16-week course.

Materials

Learning Objectives and Outcomes

Students in this course will learn how to:

• Demonstrate graduate-level understanding of macronutrients and micronutrients and their roles in health and disease. 
• Analyze, synthesize, and critically evaluate peer-reviewed nutrition literature using appropriate study design criteria.
• Apply the Nutrition Care Process (NCP) to develop evidence-based Medical Nutrition Therapy plans and produce ADIME-formatted clinical documentation.
• Construct correctly structured PES statements using eNCPT terminology. 
• Identify and apply nutrition care strategies across the lifecycle, including infancy, childhood, adolescence, adulthood, and older adulthood.
• Apply food service management principles in institutional, community, and government program contexts.
• Identify major federal community nutrition programs. 
• Interpret food labels and dietary supplement claims for clinical accuracy and regulatory compliance.
• Explain ethical principles and scope of practice in nutrition professions and apply them to common professional practice dilemmas.
• Identify the principles of Motivational Interviewing and how they are used in nutrition counseling and health coaching.
• Describe strategies used to plan and deliver effective group nutrition education. 
• Use correct medical terminology in written and verbal clinical communication.

Ascend Competencies

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
1.1.4 Integrate knowledge of molecular factors, including genes, proteins, and metabolites, in the development and management of disease
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

2.2 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

4.2 Conduct a nutrition assessment to inform the nutrition diagnosis

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
4.2.6 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
4.5 Apply counseling and behavior change theories

4.5.2 Apply counseling theories, psychological methods, and strategies that empower patients/clients to make changes
Unit 5: Foodservice

5.1 Apply sanitation and food safety principles

5.1.1 Apply sanitation principles related to food safety, personnel, and consumers
5.1.3 Adhere to policies and procedures to optimize food and water safety in compliance with state and federal regulations
5.2 Design meals that promote health and disease management

5.2.1 Develop and modify menus and meal plans to ensure acceptability and affordability, accommodating for age, dietary patterns, preferences, and health status
5.2.3 Modify recipes and ingredients based on preferences, dietary needs, trends, seasonality, and product availability
5.2.5 Adjust recipes to scale for the desired quantity
5.2.6 Modify recipes or develop a food product integrating principles of chemistry and food science
5.3 Manage the production, distribution, and service of quantity and quality food systems

5.3.3 Perform foodservice budget activities to achieve financial goals
5.4 Apply knowledge of purchasing, receiving, and storage of food products

5.4.2 Manage the process of receiving and storing products, demonstrating adherence to food safety code guidelines and regulations

Assignments

Key Assessments

Scholarly Literature Analysis (Weeks 1, 2, 5) 

Medical Nutrition Case Studies:

• • Type 2 Diabetes (Week 2)
  • Hyperlipidemia (Week 3)
  • Wound (Week 4)
  • ETOH – Alcohol (Week 5)
  • Celiac (Week 6)
  • Malnutrition (Week 7)
  • Congestive Heart Failure (Week 11)

Position Paper (final paper due Week 14)

• • Step 1: Topic and Draft Position Statement (Week 6)
  • Step 2: Locating Evidence-Based Support (Week 8)
  • Step 3: Outline and References (Week 9)
  • Step 4: Draft appointment with the Student Academic Success Center (Week 12)

Weekly Assignments 

Other weekly assignments will help you practice skills and work with content for larger assignments. 

Discussion Boards

You will be required to participate in discussions. Initial posts are generally due on Sundays, and responses are due by Tuesday. Please be sure to follow the individual directions provided with each Discussion Board Prompt, as the requirements may vary from Discussion Board to Discussion Board. If the initial post and response are not submitted within the discussion week you will be given a zero. Posts submitted after the discussion week will not be graded.

Your success in the course relies on robust discussion, critical thinking, and peer-response. Weekly posts responding to prompts posed are meant to facilitate a deeper understanding of the broader themes of the course as well as enrich the readings, handouts, and lectures. Your initial response should be no less than 400 words. Peer-responses should be no less than 200 words and must be thoughtful, contain compliments as well as constructive criticism, and maintain a professional tone.

Furthermore, in regard to all assignments, please observe the following:

• • All assignments must be completed using AMA formatting where appropriate.
  • All times refer to Eastern Time (ET).
  • All questions about assignments, and all questions in general, should be sent through email.

 

Grading Policy

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

Grade Breakdown

Assignments	Points
Week 1 Syllabus Contract
Week 1 Assigmnent: Analyzing the Literature
Week 1 Discussion: Introductions
Week 2 Assignment 1: Evaluating Fiber Intake Using the DRI Calculator and Cronometer
Week 2 Assignment: MNT Case Study - Type 2 Diabetes
Week 2 Discussion: Carbohydrates and Health
Week 3 MNT Case Study: Hyperlipidmemia
Week 3 Discussion: The Dietary Fat Debate
Week 4 MNT Case Study: Wound
Week 4 Discussion: Nutrition Focused Physical Exam
Week 5 Assignment: Analyzing the Literature II
Week 5 Assignment 2: MNT Case Study - ETOH (Alcohol)
Week 5 Discussion: Micronutrient Deficiency
Week 6 Position Paper Step 1: Topic and Draft Position Statement
Week 6 MNT Case Study: Celiac
Week 7 MNT Case Study: Malnutrition
Week 7 Discussion: Diagnosis, Intervention, Monitoring & Evaluation
Week 8 Discussion: Community Nutrition Analysis Using AI Assistance
Week 8 Position Paper Step 2: Locating Evidence-Based Support Template
Week 9 Assignment: Create an HACCP Plan for an Animal-based Food Item
Week 9 Assignment: Position Paper Step 3 - Outline and References
Week 10 Assignment: Translating Food Science for High School Learners
Week 10 Discussion: Manager's Corner Training - Lead Your Team
Week 11 MNT Case Study: CHF
Week 12 Position Paper Step 4: SASC Draft Review
Week 12 Assignment: Section K
Week 12 Discussion: AI Assisted Menu Planning for Older Adults
Week 13 Assignment: Ethics Case Study
Week 14 Position Paper Submission
Week 15 Assignment: Meatless Monday Proposal - Part 1
Week 15 Discussion: Assessment and Intervention for Cardiovascular Culinary Nutrition
Week 16 Assignment: Meatless Monday - Part 2
Total

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