COURSE SYLLABUS

Murray State University
Nutrition, Dietetics, and Food Management
Fall 2001

NTN 600—6 Credit Hours

I. Title: Dietetic Internship I

II. Catalog Description

A combined didactic and clinical practice course encompassing three topics of study: beginning medical nutrition therapy, community nutrition, and foodservice systems management. Students have the opportunity to apply theories of dietetic practice in a functional setting. The clinical component involves preceptor supervised hospital and community based experiences in rural areas. Prerequisite: Acceptance into the MSU Dietetic Internship Program. III. Purpose To present comprehensive dietetics information and to provide practice opportunities in health care and community settings. To focus on the development of the dietitian as a nutritional health provider especially in a rural setting. To initiate the preparation of students for careers in promoting optimal health by incorporating positive food and nutrition strategies which influence the well-being of individual, target groups, and the community. IV. Course Objectives The student will:

Demonstrate an understanding of nutrition intervention strategies and patient/client nutritional care across the life span.
Understand the complexities of foodservice systems and the management techniques involved.
Be aware of the broad scope of nutrition related services in the community and actively participate in these services.
Have the ability to identify and understand nutritional practices of diverse population and cultures.
Demonstrate the ability to effectively communicate and collaborate, to manage problem solving and decision making processes, and to apply critical thinking skills.

V. Course Outline The following topics will be incorporated into the orientation week and the rotations listed below.

Nutrition Therapy I: ADA Code of Ethics, dietitians responsibilities to the profession; patients Bill of Rights; medical nutrition therapy, etiology, symptoms, and treatment of common medical nutrition problems; alternative medicine techniques and remedies; menu planning for hospitalized patients; screening and risk indicators; ABCD’s of patient/client assessment; nutrition throughout the life span; dietary practices of diverse groups; and documentation of patient’s/client’s medical records. Clinical Experience: 160 hours.
Foodservice systems management: Review literature on current FSM technology; HACCP; review literature on innovative FSM strategies; quality improvement methods, regulations and processes; management of human resources, finances, materials, products and services; budget processes, calculation of food and labor costs; processes of facility design and layout; equipment needs; recipe development; adjustment and evaluation; sensory and objective evaluation; procurement, distribution and service; delivery systems; safety and sanitation issues. Clinical Experience:240 hours
Community: Methods of education; development of teaching aids; mass media presentations; evaluation of lay publications; nutritional needs and practices of diverse groups; community health processes. Clinical Experience: 160 hours
Orientation: 40 hours

VI. Instructional Activities Lecture, discussion, case studies, simulations, computer activities, clinical practice (distance learning, Internet, E-Mail, etc. as feasible). VII. Field and Clinical Experiences Clinical experiences in hospitals, long-term care facilities, public health departments, schools, businesses, and community agencies in the geographic area surrounding Murray State University. VIII. Resources Campus computer laboratories; Waterfield Library and Inter-library Loan; departmental classrooms and laboratories; access to textbooks and professional publications in the department; clinical sites. IX. Grading procedures Students are evaluated on didactic assignments, examinations and clinical assignments ( 90-100% A, 80-89% B, 70-79% C, 60-69% D, below 60% E). Practice skills are judged at the end of each rotation according to predetermined and assigned competencies (A - E). Students cannot pass the clinical experience with a grade below C. X. Attendance Policy Supervised Practice Hours: The absence policy of the practice site will be observed by the intern. Planned absences must be mutually agreed upon by the site preceptor and the internship director. If an absence is required due to emergencies or illness, the involved preceptor must be notified as soon as feasible ( In most cases by 7 AM). Absences other than planned or emergency will be noted as poor performance and will appear on the evaluation form. Arrangements for make-up times must be made with the facility preceptor where the absence occurred in order to complete the required practice hours for the rotation. The internship director must be informed of these arrangements.

Didactic Hours: Days unavoidably missed during didactic or orientation times are to be made up before the program is completed. Make-up is as follows: for each day missed, the intern may complete one of the following:

1. Read and abstract five research articles from professional/refereed journals on topic assigned by the instructor.

2. Complete a four-page review of literature on a topic in one area of dietetics. (The articles used in 1 may not be used a second time.)

3. Attend an all-day conference sponsored by the hospital or professional organization and submit a typed report on the conference.

XI. Academic Honesty Dishonesty on examinations or other course activities will result in a "E" for the course. Any plagiarism or submitting assignments of or shared with another student will result in a grade of zero for the project or paper and could result in failure of the course. XII. Text and References To be selected from publications current in the year 2001. XIII. Prerequisites Admission into the Murray State University Dietetic Internship Program.