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DIT 2630 Medical Nutrition Therapy Clinical I

Clinical component of medical nutrition therapy I series: for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Menu writing for therapeutic interventions; feeding routes for enteral, parenteral and IV therapy; patient interviews, nutrition screening and nutrition care process. Ohio Department of Health Dining Assistant certification is embedded in this course. Nine clinical lab hours per week.

Division: Health Sciences
Department: Dietetics and Nutrition
Repeatable Credit: No
Offered Online: No

Prereqs: DIT 1630 

Outcomes

  • Transpose regular menus to the following modified texture and therapeutic diets: dysphagia puree/mechanically altered/advanced, mechanical soft, carbohydrate and calorie controlled.
  • Calculate nutrient content and assess adequacy of basic enteral, parenteral, and IV feedings.
  • Interview patients/residents and complete meal rounds to obtain diet history information and meal satisfaction feedback.
  • Complete comprehensive nutritional assessments, minimum data sets (MDS), care assessment triggers (CAT) and care plans for patients with identified diseases or conditions.
  • Provide nutrition education to patients with diabetes and cardiac disorders.
  • Verbalize and demonstrate techniques and strategies for feeding a resident that optimize independence, quality of life and overall nutritonal well-being.

Credit Hours: 3

Clinical Hours: 9