Introduction To Clinical Dietetics Ann Rucinski, MA, RD 208 Alison Hall  Department of Nutrition and Dietetics  831-2079  Rucinski@UDEL.EDU On-line Syllabus:  http://udel.edu/~rucinski/NTDT240/syllabus.html

    Class meeting time:   MWF  8:00 am - 8:50 am

                                                   Discussion:  M  9:05 am - 9:55 am

    Office Hours:                    M - 10:00 am - 12:00 pm
                                                  W - 9:00 -12:00 and 1:30 - 3:30 pm
                                                  Other hours by appointment

    Prerequisite:                NTDT 200

    Testbook:                           Applications in Medical Nutrition Therapy,
                                                  2nd edition, by Zeman and Ney
 

 

Course Description

       Orientation to the basic skills required of the clinical dietitian.  Introduction to the skills

       required for nutrition care; nutrtion screening and assessment.  Overview of dietary

       interviewing and counseling; medical terminology, medical charting; composition of

       basic modified diets; and evaluation of nutritional adequacy of diets.  Discussion

       groups meet once per week to provide students the opportunity to become familar

       with practioners in clinical practice and hands-on practice for skill development.

Topics to be covered:
Note:  Topics linked to assisgnments
The Health Care Team
Roles/Responsibilities of the clinical dietitian
Medical Abbreviations
 Medical Records/Charting
 Diagnosis Related Groups
Clinical Pathways
 Introduction to Counseling and Interviewing skills
 The Diet History
Weights andMeasures
Food Sources of Nutrients
Calorie Count
The Food Pyramid
 Nutritional Screening and Assessment
 Supplemental Feedings
 Laboratory Tests
 Diet Manuals
 Diet Progressions
Enteral/Parenteral Nutrition
Calculated Diets - Diabetic, Weight, Sodium Controlled and Renal, Fat Controlled,
Food Labeling
 Drug/Nutrient Interactions

Course Objectives:

         1.  identify the role and delineate the responsibilities of the clinical dietitian;

         2.  identify the components of nutritional care;

         3.  describe the process of and need for documentation of nutritional care;

         4.  identify and describe the various tools of nutritional assessment and perform
              relevant calculations;

         5.  identify and describe the use of various commercial nutritional supplements;

         6.  identify and interpret the rationale for dietary modification in common
              therapeutic regimens;

         7.  calculate and develop meal plans for diabetic, sodium, fat-controlled, and
              renal diets,

         8.  calculate basic enteral and parenteral feeding regimens;

         9.  evaluate food sources for major nutrient contribution to the diet;

         10.  evaluate a diet for nutritional adequacy based on the Food Guide Pyramid,
                and the exchange list;

        11.  determine measurements and weights associated with food portions;

        12.  identify and interpret the components of the food label.

Attendance at the lectures will not be part of the students grade.  However, attendance at the discusssion, completion of homework assignements and particiaption will account for 20% of the students grade (see grading policy).

All assignements are avaialable on the world wide web.  Web-links to the assignments can be accessed from the home page for the NTDT 240 syllabus.  Students are expected to access the assignements and complete prior to coming to class.  Announcements will be made regarding due dates.

Grading, Evaluation Policies and Procedures

GRADING:  3 Hourly Exams   - 60%

           Final Exam - 20%
           Lab  - 20%
 

   A    =   93 - 100%
   A-   =   90 - 92.9%
   B+  =   87 - 89.9%
   B    =   83 - 86.9%
   B-   =   80 - 82.9%
  C+  =   77 - 79.9%
   C    =   73 - 76.9%
   C-   =   70 - 72.9%
   D+  =   67 - 69.9%
   D    =    63 - 66.9%
   D-   =    60 - 62.9%
   F     =    < 60%
 

  Course Policies
    No makeup exams are given without a valid medical excuse.   Exams do not circulate.  Anyone who
    removes a test from the classroom or copies questions from exams will receive a

   grade of  "F"  for that exam.  Attendance for the lab will be part of the overall grade for the course.

Texts/Resources/Readings/Supplies

The course is designed to enhance active learning by working on case studies and other assignments to foster skills necessary for clinical practice.  Links to other web sites are listed under various topics.

Web sites you may find helpful:

Medical Terminology

Food Sources

Weights and Measures

Encyclopedia.com

Antropometrics

Body Mass Index

Body Mass Index

Food Pyramid

Diabetes

American Diabetes Association

Carbohydrate Counting

Study Tips/Learning Resources

Students are highly encouraged to complete all assingments given in class. Students who complete homework assignments appear to be most successful in the course.  A teaching assistnant will be assigned to the class to assist students who may be having difficulty.

Student feedback on instruction

All homework assignments will be reviewed in class.  Tests will be given back within one week of taking the exam.

Exams will be held in the instructor's office.  Students can make an appointment to review an exam at any time.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Tentative Class Schedule

August 30 September 1	Roles and Responsibilities of the clinical dietitian Introduction into the profession of dietetics
September   6 & 8	Medical terminology and abbreviations Medical Records and Charting Chapters 1&2; Appendix D
September  11,13 &15	Medical Records and Charting, cont'd (Chapter 2) Diagnosis and related groups  (DRGs) Clinical Pathways
September 18, 20& 22	Interviewing and counseling skills Chapters 3&7
September 25 & 27	Weights and Measures  Food sources
September 29	Exam 1
October  2, 4, & 6	Evaluating a patient's diet Chapter 6
October  9, 11, & 13	Nutrition Assessment Chapter 5
October 16 &18	No Class, out of class assignment
October  20 & 23	Nutrition Assessment, cont's Chapter 5
October 25	Water Balance Chapter 4
October 27&30 November 1	Eneral and Parenteral Nutrition Chapters 13 &14
November 3	Exam 2
November 6	Routine and Transitional Diets
November 8, 10 & 13	Sodium controlled diets Renal Diet Chapter 21
November  15 & 17	Fat Controlled Diets Cardiovascular Disease Chapter 20
November 20 & 22	Diet and Diabetes Calorie Controlled Diets Chapter 19
November 24	Happy Thanksgiving!!!
November 27 & 29	Diet and Diabetes, cont'd Chapter 19
December 1	Exam 3
December 4	Drug Nutrient Interactions Review p. 47; Chapter 5
December 6	Review/catch-up
Decmber 11	Final Exam - 10:30 - 12:30 Room: 240 Alison Hall

NTDT 240 Discussion Topics

During the discussions, it is expected that each student will have completed the appropriate homework assignments prior to class.  Students should be prepared to present information in class.   Students will be graded on completion of assignments, attendance and participation in class (assignments and interaction with speakers).  Please note, additional worksheets will be distributed in class.
 

Date                                      Topic

September 18	Medical Terminology and Medcial Charting
September 25	Case Studies on Medical Charting; Weights and Measures
October 2	Food Sources;  Taking a diet history
October 9	Evaluating a Patient's Diet; Case studies
October 23	Nutrition Assessment
October 30	Enteral Calculations
November 6	Parenteral Nutrition Calculations
November 13	Renal Diet Case Study
November 20	Guest Speaker - Cardiovascular Disease
November 27	Guest Speaker - Nutrition Support Dietitian

* For Academic Honesty and Dishonesty Policy Information and Information About Learning Disabilities Services see On-Line Official Student Handbook: http://udel.edu/studhb/