KNH 413 MNT II Syllabus and Assignments
Miami University Oxford, Ohio
Department of Kinesiology and Health
KNH 413— Medical Nutrition Therapy II
FACULTY: Gretchen B. Matuszak, M.S., R.D., L.D.
OFFICE: 100A Phillips Hall
OFFICE HOURS: T-Th 8:30 – 9:20 am
CLASS HOURS: Tuesday 12:00 -1:00 PM, 2:00-3:00 PM, Thurs. 12:00-2:00
pm
E-MAIL: matuszg@muohio.edu
PREREQUISITES: KNH 102, KNH 411 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
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Nutritional Pharmacology
Nutrition Genomics
Nutritional Care for Hematological System
Nutritional Care and Electrolyte Balance
Nutritional Care for Metabolic Stress
Nutritional Care and the Immune System
Nutritional Care for Renal Disorders
Nutritional Care and Acid-Base Balance
Nutritional Care for Diseases of the Musculoskeletal System
Nutritional Care for Diseases of the Neurological System
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.
International Dietetic & Nutrition Terminology (IDNT): Reference
Manual.
Standardized Language for Nutrition Care Process. 4 ed. Chicago, IL:
Academy of Nutriiton and Dietetics, 20013.
RECOMMENDED REFERENCES:
AND pocket guide to nutrition assessment. 2nd ed. Eds: Charney P, Malone A.
Chicago, IL: American Dietetic Association, 2009.
Pronsky, ZM. Food Medication Interactions. 17th ed. Birchrunville, PA: FoodMedication Interactions, 2012.
Mahan, L.K., Escott-Stump, S. Krause’s Food Nutrition & Diet Therapy, 13th ed.,
Philadelphia, PA: W.B. Saunders Company, 2012.
Cohen, Medical Terminology: An illustrated approach, 7th ed., Publisher:
Lippincott, Williams and Wilkins 2011
For
Drug
Information: Internet
www.rxlist.com
sites:
www.MEDLINEplus.gov
or
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 pre-professional 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 preprofessional 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 evidencebased 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.
1.
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.
1.
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
Diet Instruction
100
points
3 Exams @ 100 points each
300
points
5 Case Studies (@30 points each)
150
points
Manual/Diet/Nutrient
40 points
8 Nutrition Quizzes/Tutorials
160
Total points
750 points
points
A 92-100%
A- 90-91.9%
C+78-79.9%
D-60-61.9%
C 72-77.9% F<60%
B+ 88-89.9%
C-70-71.9%
B 82-87.9%
D+68-69.9%
B- 80-81.9%
D 62-67.9%
* 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/TUTORIALS
There will be eight quizzes/tutorials on abbreviations, conversions, calculations,
medical terminology, and lecture material. There will be NO make-up
quizzes/tutorials. These quizzes/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. No tutorials will be accepted if they are handed in late.
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/DIET/NUTRIENT
Students will compile a Medical Nutrition Manual on the various topics discussed
during the course. The manual will include sections such as assessment,
therapeutic diet, nutrients, 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.
1.
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.
4.
5.
6.
2.
Students are expected to be prepared for class. Complete assignments in a
timely manner and take exams as scheduled.
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
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/.
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 (5292700). You will need a medical excuse or other valid excuse to make up the
exam.
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.