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NORTHERN ILLINOIS UNIVERSITY
Nutrition in Clinical Care I: FCNS 415
Fall 2007
COURSE DESCRIPTION: Introduction to therapeutic nutrition. An understanding of the
metabolic and pathologic changes during chronic disease conditions and adaptation of
food choices to optimize nutritional intake during disease states.
CREDIT HOURS:
CLOCK HOURS:
CLASS TIME:
INSTRUCTOR:
OFFICE:
PHONE:
E MAIL:
WEBPAGE:
OFFICE HOURS:
3 credits
2 (75 minute lectures per week)
M/W 2:00-3:15 p.m. WZ 318
Judith M. Lukaszuk, PhD, RD, LDN.
122 C Wirtz
Work: 815-753-6352
[email protected]
http://webpages.chhs.niu.edu/lukaszuk
M 1-2 p.m., Wed 10-12 p.m.
Although above are my stated open/advisement office hours you
are welcome to stop in anytime
GSA:
TIFFANY KEEHN [email protected]
PREREQUISITES:
Chemistry 370, Biology 355 or 357, FCNS 310
REQUIRED TEXT: KRAUSE’S FOOD, NUTRITION AND DIET THERAPY,
Mahan, K.L., Escott-Stump, S., W. B. Saunders 12thEdition, 2007.
Exchange Lists for Meal Planning, American Dietetic Association,
2003 or newest addition.
Pronsky, Z. M., (2006). Powers and Moore’s Food Medication
Interactions (14th ed.). or newest addition Birchrunville, PA.
Medical Abbreviations Davis, N.M., 12th Edition, 2005.
A basic calculator is required for this course and it may be used on
exams.
Day
Mon
Date
8/27
Wed
Mon
Wed
Mon
Wed
8/29
9/3
9/5
9/10
9/12
Mon
Wed
9/17
9/19
Mon
Wed
Mon
9/24
9/26
10/1
Wed
Mon
10/3
10/8
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
Wed
Mon
10/10
10/15
10/17
10/22
10/24
10/29
10/31
11/5
11/7
11/12
11/14
11/19
11/21
11/26
11/28
12/3
12/5
12/10
Reading
P 393
No Class
Ch 10, 17,
18. p 7172
p 854-855
p 605-607
Ch 17
P 749
Ch 2,10, 17
(p 260-262)
Ch 18
p 12061219
Topics/ Assignments
Introduction to the class
Code of Ethics
Ethics In Class Exercise
Labor Day
Exchange system/CHO counting
Exchange system
CHO quiz/Protein Energy
Malnutrition (PEM)
PEM
Anthropometrics
Anthropometrics laboratory
Nutritional Assessment (SGA)
Nutritional Assessment
Biochemical Interpretation I
Biochemical Interpretation II
No Class
Ch 1 & 29
Biochemical Interpretation III
Nutrition Care Plan Process
Review for Midterm
Midterm
Weight Management
Weight Management
Diabetes
Diabetes
Heart Disease
Heart Disease
Heart Disease
Heart Disease
Heart Disease
Upper GI
2-3:50 p.m.
Upper GI
Review for final
Final Exam
Ch 21 & 22
Ch 24
Ch 33
Ch 35& 36
p 297
ATTENDANCE:
Time spent is better spent answering questions and explaining material, thus, formal
attendance is not taken, with the first day being the only exception. The student is
however, completely responsible for all academic material, special announcements,
changes in the course outline or exam dates, whether present or not.
STUDY:
It is unrealistic for anyone to expect to thoroughly understand a topic from lectures alone
or from reading the text without attending lecture. It is best to read a topic in the text
before coming to class, and then review the lecture notes and text after class. Questions
about the topic are strongly encouraged in or out of class. When in doubt, ask!
GRADING:
Your assignment grade will be affected if it is late (see late assignment section),
illegible or incomplete. Submit all work on time using the format specified. Always
submit assignments in pen (black or blue) unless otherwise specified.
All exams must be taken when scheduled. The only exception will be students providing
evidence for missing exams (e.g. medical excuse, obituary notice etc). Only these
students will be provided a make-up exam.
EXAMS:
Exam #1
Exam #2
Exam #3
Final exam (cumulative)
GRADING SCALE:
A
B
C
D
F
90% and above
80-89%
70-79%
60-69%
<59.5%
TENTATIVE ASSIGNMENTS:
Specific details for each assignment will be given at the appropriate time.
I. Diet planning 10 points each
II. Case studies---point value to be announced (TBA)
III. SOAP notes and other assignments as given--point value TBA
GRADES WILL BE DETERMINED BY AVERAGING % OBTAINED ON TESTS AND
ASSIGNMENTS
EXAMPLE: TEST 80%, TEST 76%, CASE STUDY 98%, CASE STUDY 93%
GRADE BASED ON THOSE SCORES: 80+76+98+93/400 = 86.7%
LATE ASSIGNMENTS:
Assignments are due in class on the day as listed in syllabus. Assignments one day to
one week late will have 10% deducted from the grade. Assignments more than one week
late will not be accepted. You will not be penalized for submitting work early ☺☺
AMERICANS WITH DISABILITIES ACT:
Any student who, because of a disability may require some special arrangements in order
to meet course requirements should contact the instructor within the first 2 weeks of the
semester to ensure the implementation of necessary accommodations.
CLASS BEHAVIOR:
Disruptive behavior will not be tolerated. The following would be considered disruptive
if done during class time: gum chewing, reading the newspaper, sleeping and tardiness.
ATTIRE:
Hat wearing in the classroom is prohibited on exam days.
<<The use of cell phones or beepers in class is strictly prohibited>>.
ACADEMIC DISHONESTY:
Will not be tolerated. Those caught cheating will be given a zero for the test and be
asked to report to the judicial committee for further action.
PLAGIARISM MEANS:
1) Copying some or all of another students work.
2) Direct quote of more than 4 words written by another individual without giving credit
to that individual.
3) Paraphrasing material written by another individual without giving credit to that
individual.
4) Students who plagiarize will be penalized to the full extent allowable by the student
judicial code. Generally this will mean, at minimum, expulsion from the course and an
earned “F” grade for the course.
PROGRAM OBJECTIVES FOR A BACHELOR OF SCIENCE IN NUTRITION
DIETETICS AND HOSPITALITY ADMINISTRATION
The student should be able to perform the following objectives upon completion of the
B.S. program:
Apply basic concepts of physical and behavior sciences to nutrition care and hospitality
administration
Collect, analyze, and interpret quantitative data utilizing current technology.
Utilize effective oral and written communication skills, using current technology where
appropriate.
Develop values and habits compatible with ethical and effective professional practices.
Demonstrate possession of perspectives and specific skills in nutritional care and/or
hospitality operations, education, and management to enter a dietetics internship or
function effectively in an entry-level position in hospitality administration.
GENERAL OBJECTIVES OF THIS COURSE “NUTRITION IN CLINICAL CARE I”
The overall objective of the course is to select the best nutritional plan for individuals
across the age spectrum with various disease states. Upon completion of this course
students should be able to:
Identify patients at nutritional risk and recommend and implement nutrition care
strategies.
Describe the etiology of the disease.
Define the special medical terminology and acronyms associated with each disease state.
Describe the pathological and biochemical changes associated with diseases.
Identify the nutritional and psychological needs of a hospitalized patient.
Analyze the medical and surgical management of each disease and justify a nutritional
care plan accordingly.
Modify general and therapeutic diets requiring qualitative and quantitative changes in
Calorie, carbohydrate, protein and fat, sodium, potassium, calcium, and other nutrients
whenever necessary.
Translate dietary prescriptions to practical diets for individual patients.
List the foods permitted or not permitted for each dietary modification.
Identify the problems in selecting, buying, preparing, and acceptability of foods in
planning modified diets.
Plan diet instructions for patients with different disease states and varied socioeconomic,
cultural and racial backgrounds.
Identify the problems of adherence to such diets for prolonged periods by the patients.
List the sources of special foods and the sources of their nutritional composition
List the source of new advances in dietary management of diseases.
Define the best mode of nutritional support for a patient i.e. p.o., enteral or parenteral
Evaluate the legal rights and responsibilities of the dietitian and assess the ethical issues
involved in managing the nutritional care of patients.