Course Content and Outcomes Guides (CCOG)

CCOG for DM 139 archive revision 201501

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Effective Term:
Winter 2015

Course Number:
DM 139
Course Title:
Nutrition for Dietary Managers
Credit Hours:
3
Lecture Hours:
30
Lecture/Lab Hours:
0
Lab Hours:
0

Course Description

Explores medical nutrition therapy in long-term and acute care settings. Includes the common diseases and the specific diets used in the treatment or control of the disease. Includes the theory and process of nutritional screening for assessment of diet adequacy and the tools to plan and prepare menus. Prerequisite. DM 119.

Intended Outcomes for the course

Upon successful completion students should be able to:

  1. Plan and prepare menus that meet medical nutrition therapy standards for the institution and evaluate the effectiveness.
  2. Identify clients needing nutrition intervention.
  3. Conduct nutrition screening and assessment as part of the patient care team to assist with treatment or patient care.
  4. Adjust menus according to client/patient preferences and health status to ensure delivery of a nutritionally adequate diet.

Course Activities and Design

  1. Discuss diseases associated with digestion.
  2. Identify basic medical nutrition terminology.
  3. List the common diets and reasons for these diets.
  4. Calculate Basal Metabolic Rate (BMR) and Body Mass Index (BMI).
  5. List potential drug/nutrient interactions.
  6. Use Carb Counting System.
  7. Perform routine computations using a computerized nutritional analysis program.
  8. Describe the role of dietary manager in interpreting nutrition data.

Outcome Assessment Strategies

  1. Written examination
  2. Written assignments
  3. Critical analysis of material
  4. Course activities and discussion
  5. Presentations and/or projects

Course Content (Themes, Concepts, Issues and Skills)

  1. Define the basic concepts of medication nutrition therapy.
  2. Explain utilization of medical nutrition therapy in longterm care and acute care settings.
  3. Determine appropriateness of diet order for diagnosis using medical nutrition records.
  4. Differentiate between routine and at risk clients.
  5. Identify the role of dietary manager in nutrition screening process.
  6. Relate nutrient intake to laboratory values.
  7. Locate section in medical record for nutritional care interventions.
  8. Evaluate care plans.