STANDARD COMPETENCIES:

 

 I.      List functions and sources of nutrients

 II.     Describe digestion, absorption and utilization of food

 III.    Discuss nutrition needs across the life-cycle

 IV.     Various foods, preferences and customs (religious, ethnic, economic)

 V.      Review guidelines for dietetic planning (daily food guides, RDAs, US dietary guidelines)

 VI.     List symptoms of nutrition deficiency and excess.

 VII.    Discuss principles of diet therapy

 VIII.   Review diet modifications: texture-modified diets fluid-restricted diets weight control diabetes mellitus cardiovascular gastrointestinal gallbladder and liver renal

 IX.     Discuss patients with special needs: immobilized/physically impaired mentally impaired cancer allergies drug/alcohol dependency enteral/parenteral trauma/burns/stress other

 X       Review nutritional assessment and care plans demonstrate anthropometric measurement (e.g., height, weight, etc.) list physical signs (e.g., oral, skin, hair, etc.) discuss the importance of laboratory values take a diet history write a care plan information review diet counseling methods

 XI.     Quality assurance for clinical nutrition services:  review policies and procedures, review documentation practices, practice assessment of intake records.

 TOPICAL OUTLINE:

 

 I.      Patient/client nutrition-gather nutrition data

 II.     Document/file nutritional information in medical records

 III.    Interview patients (etc.) for diet history; conduct routine nutritional assess.

 IV.     Patient/client nutrition-apply nutrition data

 V.      Patient/Client service-provide nutritional education