NDFS 466
Advanced Dietetics Practice
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Skill development in specialized topics of medical nutrition therapy and administrative dietetics.
When Taught
Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
3
Fixed
0
Title
Menu Engineering Data
Learning Outcome
Use and interpret menu engineering data in making pricing and menu decisions.
KRDN 4.6
Title
Nutrition Support
Learning Outcome
Calculate, monitor, and make recommendations for all forms of nutrition support in inpatient and outpatient settings.
KRDN 1.1, 1.2, 1.3, 2.5, 3.1
Title
Nutrition Care Process and Principles of Medical Nutrition
Learning Outcome
Use the Nutrition Care Process and the principles of Medical Nutrition Therapy for following conditions: trauma, HIV disease, thermal injury, diabetes, high risk pregnancies, high risk infants, complex pediatric disorders, developmental disorders, metabolic disorders.
KRDN 1.1, 1.2, 1.3, 2.5, 3.1, 4.3
Title
Systems Approach and Management Issues
Learning Outcome
Develop proposals for food and nutrition services departments by applying knowledge of the systems approach and management issues in foodservice, clinical, and community settings.
KRDN 1.1, 1.2, 1.3, 2.1, 4.1, 4.2, 4.4, 4.6, 5.4, 5.5
Title
Core Knowledge for the RD
Learning Outcome
Accreditation Council for Education in Nutrition and Dietetics Core Knowledge for the RD
Core Knowledge for the RDN
By the conclusion of the course, students will:
Measured/Met by:
KRDN 1.1, 1.2, 1.3, 2.5, 3.1
Calculate, monitor, and make recommendations for all forms of nutrition support in inpatient and outpatient settings..
Clinical Case Studies
Nutrition Support Worksheets
KRDN 1.1, 1.2, 1.3, 2.5, 3.1, 4.3
Evaulate patients using the Nutrition Care Process and the principles of Medical Nutrition Therapy for following conditions: trauma, HIV disease, thermal injury, diabetes, high risk pregnancies, high risk infants, complex pediatric disorders, developmental disorders, metabolic disorders
Clinical Case Studies, Nutrition Support Worksheet, Case study billing questions
KRDN 4.6
Use and interpret menu engineering data in making pricing and menu decisions.
Capstone Management Project
KRDN 1,1, 1.2, 1.3, 2.1, 4.1, 4.2, 4.4, 4.6, 5.4, 5.5
Develop proposals for food and nutrition services departments by applying knowledge of the systems approach and management issues in foodservice, clinical, and community settings
Capstone Management Project
2022 standards
