NS 4420 - Implementation of Nutrition Care

Fall. 3 credits. Student option grading.

Prerequisite or corequisite: NS 1150, NS 1220, NS 2470, NS 4410, or concurrent registration, or equivalent background in courses. Enrollment preference given to: senior Dietetics (DPD) students.

E. Gier.

Develop skills necessary to implement nutrition care. Application of the nutrition care process as it applies to clinical settings is emphasized. Students develop skills to perform nutrition assessment, nutrition diagnosis, nutrition intervention, monitoring, and evaluation. Content includes principles of MNT for acute and chronic diseases, menu planning for disease states, the role of other allied health practitioners in assuring nutritional health, and reimbursement and legislation in dietetics practice.

Outcome 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice
KR 1.1. 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 evidence-based practice
KR 1.1.a. Learning Outcome: Students are able to demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
KR1.1.b. 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 Systematic Reviews and the US. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Websites.

Outcome 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice
KR 2.1. The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
KR 2.1.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.
KR 2.3. The curriculum must include opportunities to understand governance of dietetics practice, such as the ADA Scope of Dietetics Practice Framework, the Standards of Professional Performance and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relations in various practice settings.
KR 2.3.a. Learning Outcome: Students are able to locate, understand and apply established guidelines to a professional practice scenario.
KR 2.3.b. Learning Outcome: Students are able to identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.

Outcome 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations
KR 3.1. 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.
KR 3.1.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.
KR 3.2. The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
KR 3.2.a. Learning Outcome: Students are able to apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.