Nutrition and Food Science - NFS 480
Clinical Nutrition (3-1) 3 Cr. Hrs.
This course prepares students to act as a dietary manager as part of the nutrition care team. This course reviews the nutrition care process, highlighting necessary skills to select and recommend foods based on institutional guidelines, using appropriate tools to assess nutritional adequacy and planning menus based on needs of clients or populations. Topics include nutrition education, documenting in the health record and providing feedback and evaluation to the healthcare team. Note: Students must begin NFS 490 within one year of completing NFS 480.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
- Illustrate the process of documenting nutritional information in medical records.
- Summarize the components of a nutrition-related interview with a patient/client/caregiver.
- Simulate the steps of a routine nutritional screening.
- Calculate Basal Energy Expenditures and total energy needs.
- Utilize commonly used abbreviations and medical terms for documentation and menu development.
- Identify nutrition problems and resident rights.
- Analyze standard nutrition care procedures.
- Interpret effectiveness of a nutrition care plan.
- Identify nutrition education materials.
- Adapt nutrition education materials to individual client's needs.
- Assess meal service for food quality, portion size and diet.
- Identify continuous quality improvement procedures for foodservice department.
- Present results of nutrition assessment.
Currently no sections of this class are being offered.