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
- Calculate nutrient content and assess adequacy of basic enteral, parenteral, and IV feedings.
- Complete comprehensive nutritional assessments, minimum data sets (MDS), care assessment triggers (CAT) and care plans for patients with identified diseases or conditions.
- Interview patients/residents and complete meal rounds to obtain diet history information and meal satisfaction feedback.
- 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 nutritional well-being.
- Transpose regular menus to the following modified texture and therapeutic diets: dysphagia puree/mechanically altered/advanced, mechanical soft, carbohydrate and calorie controlled.
Credit Hours: 3
Clinical Hours: 9