STANDARD COMPETENCIES:

 

 1. Identify the major organs of the digestive tract and their role in digestion.

 2. Describe the nutritional care process and the role of the nurse and the dietitian in nutritional care of the patient.

 3. Identify the functions and food sources of each essential nutrient: carbohydrates, fats, proteins, vitamins, minerals and water.

 4. Identify relevant nutritional screening components to determine nutritional risk for a patient.

 5. Explain what factors may lead to further nutritional assessment in the health care setting.

 6. Describe the basic dietary modifications for different disease states including but not limited to: diabetes, GI disorders, cardiac disease, cancer, stroke, obesity, renal failure, wound healing and surgery.

 7. Explain when and how alternative feeding methods (tube feedings and TPN) are used in the health care setting.

 TOPICAL OUTLINE:

 

 I. Digestive System

 a. Overview

 b. Function

 II. Nutritional Care in the Healthcare Setting

 III. Nutrients

 a. Carbohydrates

 b. Fats

 c. Proteins

 d. Vitamins

 e. Minerals

 f. Water

 IV. Nutrition Screening Process

 a. Nutritional assessment

 V. Dietary Modifications with Disease

 a. Diabetes

 b. GI disorders

 c. Cardiac disease

 d. Cancer

 e. Stroke

 f. Obesity

 g. Renal failure

 h. Wound healing

 i. Surgery

 VI. Alternative Feeding Methods