Miami University Oxford, Ohio
Department of Kinesiology and Health
KNH 411— Medical Nutrition Therapy I
FACULTY:
OFFICE:
OFFICE HOURS:
CLASS HOURS:
E-MAIL:
PREREQUISITES:
Gretchen B. Matuszak, M.S., R.D.N., L.D.
100A Phillips Hall
T-TH 10:00 – 11:30 AM, TH 1:00-2:00 PM
T –TH 8:30 – 9:50 AM
matuszg@miamioh.edu (M-TH)
KNH 102 and a minimum of six hours of chemistry
CATALOG DESCRIPTION: Examination of physiological and metabolic changes in
condition and implications for medical nutrition therapy. 3 credit hours
GOALS:
 To utilize one’s knowledge of nutrition as a foundation for nutritional care of all age
group and stages of disease.
 To gain an understanding of the principles of clinical nutrition and be able to
interpret these principles to other healthcare professionals.
 To learn nutritional and medical terminology.
 To develop nutritional care plans for some physiological disorders.
 To review the fundamental principles of nutrition and apply these principles to the
feeding of individuals and family in relation to overall health and various diseases.
OUTLINE
 Nutritional Care Process
 Nutrition Support
 Nutritional Care for Gastrointestinal Disorders
 Nutritional Care for Weight Control
 Nutritional Care for Cardiovascular Disorders
 Nutritional Care for Diabetes Mellitus
 Nutritional Care for Cancers
 Nutritional Care for other selected disorders
REQUIRED TEXT:
Nelms M, Sucher K, Lacey, K., Habash, D., Roth S. Nutrition Therapy and
Pathophysiology. 2nd ed.
Belmonte, CA: Thomson Brooks/Cole, 2010.
Nelms M., Long S, Lacey K. Medical Nutrition Therapy A Case Study Approach 4th ed.,
Wadsworth/Thomson Learning, 20012.
International Dietetic & Nutrition Terminology (IDNT): Reference Manual.
Standardized Language for Nutrition Care Process. 4th ed. Chicago, IL:
American Dietetic Association, 20012.
RECOMMENDED REFERENCES:
ADA pocket guide to nutrition assessment. 2nd ed. Eds: Charney P, Malone A.
Chicago, IL: American Dietetic Association, 2008.
Pronsky, ZM. Food Medication Interactions. 17th ed. Birchrunville, PA: FoodMedication Interactions, 20012.
Mahan, L.K., Escott-Stump, S. Krause’s Food Nutrition & Diet Therapy, 13th ed.,
Philadelphia, PA: W.B. Saunders Company, 2011.
Cohen, Medical Terminology: An illustrated approach, 4th ed., Publisher:
Lippincott, Williams and Wilkins
For Drug Information: Internet sites: www.MEDLINEplus.gov or www.rxlist.com
This course contributes to fulfilling criterion 2.1 in Standard Two of the Eligibility Requirements
and Accreditation Standards for a Didactic Program in Dietetics
2.1.1 Didactic learning activities prepare students for pre-professional supervised practice with
patient/client with various conditions, including but not limited to overweight and obesity,
diabetes, and cardiovascular disease.
2.1.2 Didactic learning activities prepare students to implement the nutrition care process in preprofessional supervised practice with various populations and diverse cultures, including infants,
children, adolescents, adults, pregnant/lactating females and the elderly.
2.1.3 Didactic learning activities prepare students to implement all nutrition interventions
defined in the nutrition care process (food and/or nutrient delivery, nutrition education, nutrition
counseling and coordination of nutrition care) in pre-professional supervised practice.
Foundation Knowledge Requirements and Learning Outcomes.
The students will have knowledge of the following based on the assignments, lectures, case
studies, quizzes, and exams:
1. Scientific and Evidence Base of Practice: Integration of scientific information and
research into practice.
KR1.1 The curriculum must reflect the scientific basis of the dietetics profession and
must include research methodology, interpretation of research literature and integration
of research principles into evidence-based practice.
KR1.1b. Learning outcome:
Students are able to use current information
technologies to locate and apply evidence-based guidelines and protocols, such as the
ADA Evidence Analysis Library, Cochrane Database of Systemic reviews and the
U.S. Department of Health and Human Services, Agency for healthcare Research and
Quality, National Guidelines Clearinghouse websites.
2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the
preparation of the dietitian into the professional level of practice.
KR2.1 The curriculum must include opportunities to develop a variety of communication
skills sufficient for entry into pre-professional practice.
KR2.1.a. Learning outcome: Students are able to demonstrate effective and
professional oral and written communication and documentation and use of current
information technologies when communicating with individuals, groups, and the public.
KR2.2 The curriculum must provide principles and techniques of effective counseling
methods.
KR2.2.a. Learning outcome: Students are able to demonstrate counseling
techniques to facilitate behavior change.
3. Clinical and Customer Services: development and delivery of information,
products and services to individuals, group, and populations.
KR3.1 The curriculum must reflect the nutrition care process and include the principles
and methods of assessment, diagnosis, identification and implementation of interventions
and strategies for monitoring and evaluation.
KR3.1.a. Learning outcome: Students are able to use the nutrition care process to
make decisions, to identify nutrition-related problems and determine and evaluate
nutrition interventions, including medical nutrition therapy, disease prevention and
health promotion.
4. Practice Management and Use of Resources: strategic application of principles of
management and systems in the provision of services to individuals and
organization.
KR4.4 The curriculum must include content related to healthcare systems.
KR4.4.a. Learning outcome: Students are able to explain the impact of health care
policy and administration, different health care delivery systems and current
reimbursement issues, policies, and regulations on food and nutrition services.
ASSIGNMENTS AND GRADING:
Undergraduate
Readings in text
Case Study Presentation
3 Exams @ 100 points each
100 points
300 points
4 Case Studies (@30 points each)
120 points
Medical Nutrition Therapy Manual
8 Nutrition Tutorials and Quizzes
Total points
20 points
160 points
700 points
A 92-100%
A- 90-91.9%
B+ 88-89.9%
B 82-87.9%
B- 80-81.9%
C+78-79.9%
C 72-77.9%
C-70-71.9%
D+68-69.9%
D 62-67.9%
D-60-61.9%
F<60%
* All assigned coursework must be completed and turned in to the professor at the beginning of
class on or before the due date. In order to receive a possible passing grade all assignments and
exams must be completed. There will be a 20% penalty for any assignment turned in late. No
assignment will be accepted one week after its due date. Do not e-mail me your finished work
unless noted on the assignment.
QUIZZES
There will be six 15-minute quizzes and 2 tutorials on abbreviations, conversions, calculations,
medical terminology, and lecture material. There will be NO make-up quizzes or late tutorials
accepted. These quizzes and tutorials are intended to help you stay current with the material. If
you arrive late to class, you will not be given extra time to complete the quiz.
CASE STUDIES
Disease states covered in this course will be supplemented with a case study. These case studies
are your tool to learn more information about a disease state. You must show all work for
calculations in each case study. Your answers must be typed, in black ink, concise, and
thorough.
MEDICAL NUTRITION THERAPY MANUAL
Students will compile a Medical Nutrition Manual on the various topics discussed during the
course. The manual will include sections such as assessment, drugs, abbreviations, and disease
specific nutrient and dietary requirements. You will be given additional guidelines on how to
create your manual. This manual is meant to be a concise compilation of pertinent materials that
you will need to reference in the future. This project is due at the end of the semester.
STUDENT RESPONSIBILITIES
1. Assignments will be posted on Niihka according to the course schedule or provided in
class. Please check Niihka often for updated information from the professor. For a late
assignment to not receive a 20% penalty you must submit to the professor a documented
excuse, i.e. a doctor’s note, health center visit, if you have to be hospitalized or a death in
the family.
Grading of assignments will take at least 1 week.
2. Students are expected to attend all classes. You are responsible for any materials covered
in class. Attendance will be taken for all classes. You may have 2 excused absences but
this should be used for illness, family emergencies. Your final grade will be dropped 5%
for every absence after 2.
3. Students are expected to be prepared for class. Complete assignments in a timely manner
and take exams as scheduled.
4. Students are expected to act as a professional in class. Do not study for another class
during this one, seek assistance from the professor and appropriate University support
services
5. Students are expected to meet the course standards as defined by the professor and
articulated on http://www.miami.muohio.edu/documents_and_policies/handbook/.
6. Exam dates are indicated on the course schedule. You will have the entire class
period for the final exam. If an emergency occurs and you must miss an exam, notify me
prior to the exam or call the main office (529-2700). You will need a medical excuse or
other valid excuse to make up the exam.
7. If you need special accommodations in order to complete any coursework please contact
me as soon as possible in addition to the Office of Disability Resources. All concerns will
be kept confidential.