Syllabus

Master of Science in Applied Nutrition

APN 730 – Medical Nutrition Therapy – Fall 2021

Credits - 3

Description

Nutrition principles, clinical nutrition assessment, the development, use, and monitoring of therapeutic diets, and nutrition support in the treatment and prevention of disease will be examined. Topics include lifestyle strategies and nutrition and therapeutic based interventions to correct nutrition insufficiencies, promote optimal health, and prevent, manage or correct medical problems.

Materials

Learning Objectives and Outcomes

Program Objectives

• Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives (Reinforcing, Assessment)
• Apply core research principles to measure the nutrition status and environment of individuals and communities (Reinforcing, Assessment)
• Develop communications and collaboration strategies with representatives from government, non-profit, community, and business entities regarding nutrition initiatives (Reinforcing)
• Interpret and modify explanations of complex nutrition concepts for various audiences (Reinforcing, Assessment)
• 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 (Reinforcing)

Course Outcomes/Objectives

• Discuss the importance and the effect of nutrition therapy in a clinical setting and the contribution of medical nutrition therapy to overall patient care.
• Assess the nutritional status of patients and the nutrient adequacy of diets as related to specific health conditions.
• Understand therapeutic diets for specific disease states and provide medical nutrition therapy to patients/clients.
• Recommend and implement appropriate nutrition interventions and justify your recommendations.
• Assimilate all aspects of the Nutrition Care Process (NCP) to be able to provide comprehensive nutritional care to a patient or client.

ACEND Competencies

• 1.1 Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites and food in the development and management of disease (S)
  • 1.1.1 Analyzes the usefulness and limitations of epidemiological, clinical and other study designs and identifies trends in diet and disease (S)
• 1.2 Applies an understanding of anatomy, physiology, and biochemistry (S)
  • 1.2.1 Analyzes the impact of food and nutrition on physiological processes (S)
  • 1.2.2 Integrates the knowledge of anatomy, physiology, and biochemistry to make decisions related to nutrition care (S)
• 1.4.1 Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food (S)
  • 1.4.1 Analyzes the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism (S)
  • 1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health (S)
• 1.5 Applies knowledge of patho-physiology and nutritional biochemistry to physiology, health and disease. (S)
  • 1.5.1 Examines nutritional biochemical indicators specific to the disease process (S)
  • 1.5.2 Interprets and analyzes the effect of diet, fluids, electrolytes and nutritional status on the development and progress of the disease process (S)
  • 1.5.3 Interprets and analyzes the effects of disease, clinical condition and treatment on nutritional health status (S)
  •  1.5.4 Analyzes the correlation between mental health conditions and nutritional health (S)
• 1.7 Integrates the principles of cultural competence within own practice and when directing services (D)
  • 1.7.1 Demonstrates knowledge of the cultural competence models (D)
  • 1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals (S)
  • 1.7.4 Identifies and implement strategies to address cultural biases and differences (S)
  • 1.7.5 Applies culturally sensitive approaches and communication skills (D)
  • 1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds (D)
• 1.8 Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy (S)
  • 1.8.1 Identifies the classifications of nutraceutical pharmacological agents and the action of the body (K)
  • 1.8.3 Identifies potential drug and food interactions based on physiological responses to pharmacological agents and takes appropriate actions (K)
• 1.9 Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness (S)
  • 1.9.3 Identifies indications, use and contraindications of complementary and integrative nutrition (K)
• 1.10 Applies knowledge of math and statistics (S)
  • 1.10.3 Applies math skills to perform food and nutrition calculations (D)
• 1.11 Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals (D)
  • 1.11.1 Interprets and communicates medical terminology to non-health professional audiences (S)
  • 1.11.2 Uses acceptable medical abbreviations and appropriate medical terminology in all forms of communication (D)
• 1.12 Demonstrates knowledge of and is able to manage food preparation techniques (D)
  • 1.12.2 Converts recipes and ingredients based on client/patient’s preferences or dietary needs (D)
• 1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process (D)
  • 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet (S)
  • 1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format (S)
  • 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making (S)
  • 1.13.5 Uses technology and informatics skills proficiently to aggregate data enhance practice and client/patient care (K)
• 1.14 Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle (D)
  • 1.14.1 Evaluates, integrates and communicates nutrition requirements across the life cycle (S)
  • 1.14.2 Identifies nutritional risk factors across the life cycle (S)
  • 1.14.4 Explains and takes into consideration how nutrients, nutritional supplements and hydration influence physical activity and wellness (K)
• 1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations (S)
  • 1.15.1 Recognizes and communicates the cause of disease and nutrition risks (S)
  • 1.15.3 Examines the influence of the determinants of health on health and wellness (S)
• 2.2 Selects, develops and/or implements nutritional screening tools for individuals, groups or populations. (D)
  • 2.2.4 Prioritizes care based on the results of screening considering complexity of care needs (S)
• 2.3: Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (D)
  • 2.3.3 Conducts a nutrition focused physical exam (S)
  • 2.3.4 Takes a food and nutrition-related medical history (S)
  • 2.3.5 Assesses physical activity and history of physical activity (S)
  • 2.3.6 Collects, assesses and interprets anthropometric measures and body composition (S)
  • 2.3.7 Orders, collects and interprets biochemical tests (S)

• • 2.3.9 Identifies signs and symptoms of nutrient deficiencies or excesses (S)
  • 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 (S)
  • 2.3.12 Identifies patient appropriate validated formula and performs calculations to determine nutritional requirements (S)
  • 2.3.13 Analyzes and synthesizes nutrition assessment data to inform nutrition diagnosis(es) and nutritional plan of care (S)
  • 2.3.14 Devises PES (problem, etiology and sign symptom) statement and outlines reasons for professional opinion, cause and contributing factors (S)
  • 2.3.15 Prioritizes the nutrition diagnosis(es) (S)
  • 2.3.17 Orders nutrition prescriptions to address nutritional goals (K)
  • 2.3.18 Implements the nutrition plan of care or nutrition intervention with the client/patient and other team members (K)
  • 2.3.19 Monitors and evaluates impact of nutrition intervention on the nutrition diagnosis (K)
  • 2.3.20 Develops and applies nutrition care outcome indicators to measure nutrition intervention (K)
  • 2.3.21 Assesses client/patient’s compliance with nutritional intervention (K)
  • 2.3.23 Summarizes impact of nutrition interventions on client/patient’s nutrition outcomes, considering client/patient-centered care (K)
  • 2.3.26 Documents all elements of the nutrition care process following professional standards and organizational policies (K)
• 2.4 Implements or coordinates nutritional interventions for individuals, groups or populations (D)
  • 2.4.1 Manages medical nutrition therapy for clients/patients (K)
  • 2.4.2 Applies and integrates understanding of foundational sciences to manage medical nutrition therapy, diet and disease management (S)
  • 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 (K)
  • 2.4.9 Develops and provides evidence-informed nutritional wellness and therapeutic diet education to variety of audiences (K)
  • 2.4.10 Translates basic to advanced food and nutrition science knowledge into understandable language tailored to the audience (K)
  • 2.4.11 Communicates complex nutrition information to broad and diverse audiences (K)
  • 2.4.13 Assesses client/patient’s nutritional needs and appropriateness for the recommended counseling or therapy (S)
  • 2.4.14 Applies counseling principles and evidence-informed practice when providing individual or group sessions (S)
  • 2.4.15 Identifies the indications, contraindications, benefits, risks and limitations of the counseling or therapy (K)
  • 2.4.17 Demonstrates awareness of various appropriate counseling techniques (K)
  • 2.4.18 Evaluates effectiveness of the counseling or therapy and makes modifications as required (S)
• 2.5 Prescribes, recommends and administers nutrition-related pharmacotherapy. (S)
  • 2.5.1 Applies knowledge of foundational sciences and disease when determining the appropriateness of the therapy (S)
  • 2.5.2 Demonstrates awareness of food and drug interactions (K)
  • 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 (K)
  • 2.5.5 Critically analyzes the potential negative effects of the nutrition therapy or supplement and determines the required knowledge, skill and judgement required to manage negative outcomes (K)
  • 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 adjustment (K)
• 5.1 Demonstrates leadership skills to guide practice (D)
  • 5.1.3 Communicates at the appropriate level and understands emotions and emotional situations (D)
• 6.1 Incorporates critical thinking skills in practice.
  • 6.1.2 Incorporates the thought process used in critical thinking models.
• 6.3: Applies current research and evidence-informed practice to services (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. (D)
  • 7.1.1 Demonstrates ethical behaviors in accordance to the professional Code of Ethics (D)
  • 7.1.2: Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors (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)
• 7.2: Uses effective communication, collaboration and advocacy skills. (D)
  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience.

Assignments

Lectures

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

Case Studies

There are several assignments in which you might be required to supply a diagnosis or create a nutrition intervention plan.

Key Assessment: Therapeutic Diet Project in 3 Parts

You will follow a complex therapeutic diet for five days to truly “walk in your patients’ shoes.” This assignment will allow you to see how the nutrition therapy recommendations you make for clients need to be implemented into the real world. In order to effectively educate and counsel patients on therapeutic diets it is imperative that practitioners understand exactly what is required, and the common challenges associated with adherence to therapeutic diets. Completion of this project will enhance your counseling and education skills in working with patients/clients that require challenging nutrition interventions.

Reflection/e-Portfolio

You will select an artifact from the course to place in your e-portfolio and complete a reflection.

Discussion Board

You will be required to participate in discussions. Initial posts are due on Sundays, and responses are due by Tuesday. 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