You will have 3 quizzes in this course. Each quiz will consist of 15 questions, consisting of multiple-choice and short answer questions. There will be no time limit for quizzes and you will have one attempt to complete each quiz. Quizzes must be submitted no later than the assigned due date. You may use your textbook or notes to complete the quiz.
Case Studies
You will have 5 case studies in this course. In each, you will review the patient medical record provided and complete the case study questions. Your submission must include a reference page for any sources you use in answering the questions. You also must include at least one reference to the Nutrition Care Manual and/or Evidence Analysis Library. Each case study will be worth 25 points.
Menu Modification
Using the 3-week menu developed in NFS 6250, your submission will provide therapeutic diet modifications including disease specific, texture and modifications for different stages of the lifespan. Your submission must include a completed 3-week menu cycle with required modifications for your assigned disease state. This assignment will be worth 50 points.
IDDSI Food/ Liquid Evaluation Assignment
During this course, you will be required to follow one variation of the IDDSI modified diet for 2 days. Your submission will include a one page summary of the type of diet you followed. You will also include a detailed 2 day food log of the foods eaten on this type of modified diet. This will include ways you were able to adhere to your assigned diet and challenges you encountered. This assignment will be worth 25 points.
Inclusive Nutrition Standards of Care for all Abilities: Interview & Summary Handout
This assignment will include conducting an interview of someone from a diverse background or working with a diverse population in the healthcare industry. Your interview will assess the cultural components of their profession and how they integrate this into their daily workflow. After the interview has been conducted, you will create a summarized handout pertaining to the information you obtained. This assignment will be worth 25 points.
Schedule
Week | Topic (Textbook pgs) | Assignments Required KRDN Assessment: 2.1, 3.1, 3.6
1 | Intro/MNT I reviewPHI/National Consumer Panel | PHI/National Consumer Panel Quiz
2 | Feeding MethodsTexture of Foods/Liquids(IDDSI, adaptive equipment) | IDDSI Food/Liquids Evaluation Assignment
3 | Enteral & Parenteral Nutrition, including Continuous Quality Management | Enteral Calculations AssignmentParenteral Calculations Assignment
| Modified diet products and food supplementsDiet Patterns/Schedules | Enteral Nutrition Administration (Route/Formula Selection/Timing) Quiz
4 | Integrative & Functional Nutrition, Herbal Therapy | Research-based Herbal Evaluation Handout
5 | Cardiovascular Disease | Cardiovascular Disease Case Study
6 | Gastrointestinal Disease | GI Disease Quiz
7 | Endocrine DisordersDiabetesPCOS | Diabetes Case Study with a Weight Neutral Approach
8 | Renal/Hepatic Disease | Renal Disease Case Study
9 | Critical Care/Burns Hypermetabolic States | Critical Care Case Study
10 | Cancer | Cancer Case Study
11 | Wound/Orthopedic Healing | Wound Healing Quiz
12 | Menu Modification for Diseases |
13 | Menu Modification for Age Groups and People with Disabilities | Inclusive Nutrition Standards of Care for all Abilities: Interview & Summary Handout
14 | NCP #4 Monitoring and Evaluating, discharge planning | KRDN 3.6 Using the 3-week menu developed in NFS 6250, students will provide therapeutic diet modifications including disease specific, texture and modifications for different stages of the lifespan.
15 |
| Final Exam
At the end of the semester, students will submit on Canvas the following Study Guide completed with notes from course lectures, discussions, and textbook (if required).