Nutrition Support
Calculate, monitor, and make recommendations for all forms of nutrition support in inpatient and outpatient settings.
KRDN 1.1, 1.2, 1.3, 2.2, 2.5, 3.1
Nutrition Care Process and Principles of Medical Nutrition
Evaulate patients using the Nutrition Care Process and the principles of Medical Nutrition Therapy for following conditions: trauma, HIV disease, thermal injury, diabetes, high risk pregnancies, high risk infants, complex pediatric disorders, developmental disorders, metabolic disorders.
KRDN 1.1, 1.2, 1.3, 2.2, 2.5, 3.1, 4.3
Menu Engineering Data
Use and interpret menu engineering data in making pricing and menu decisions.
KRDN 3.4
Systems Approach and Management Issues
Develop proposals for food and nutrition services departments by applying knowledge of the systems approach and management issues in foodservice, clinical, and community settings.
KRDN 1.1, 1.2, 1.3, 2.1, 3.4, 4.1, 4.4
Core Knowledge for the RD
Accreditation Council for Education in Nutrition and Dietetics Core Knowledge for the RD
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Core Knowledge for the RDN |
By the conclusion of the course, students will: |
Measured/Met by: |
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KRDN 1.1, 1.2, 1.3, 2.2, 2.5, 3.1 |
Calculate, monitor, and make recommendations for all forms of nutrition support in inpatient and outpatient settings.. |
Clinical Case Studies Nutrition Support Worksheets |
|
KRDN 1.1, 1.2, 1.3, 2.2, 2.5, 3.1, 4.3 |
Evaulate patients using the Nutrition Care Process and the principles of Medical Nutrition Therapy for following conditions: trauma, HIV disease, thermal injury, diabetes, high risk pregnancies, high risk infants, complex pediatric disorders, developmental disorders, metabolic disorders |
Clinical Case Studies, Nutrition Support Worksheet, Case study billing questions |
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KRDN 3.4 |
Use and interpret menu engineering data in making pricing and menu decisions. |
Capstone Management Project |
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KRDN 1,1, 1.2, 1.3, 2.1, 3.4, 4.1, 4.4 |
Develop proposals for food and nutrition services departments by applying knowledge of the systems approach and management issues in foodservice, clinical, and community settings |
Capstone Management Project |
2017 standards
