APPLICATIONS IN CLINICAL NUTRITION II

Prerequisites & course information

Requisites: NUTR SCI 641 , NUTR SCI 632 or concurrent enrollment, and declared in Nutritional Sciences BS or Nutritional Sciences BS-Nutrition and Dietetics Course Designation: Core GenEd - Natural Science & Wellness + Lab Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Solve clinical case problems as part of a team using evidenced-based practice Audience: Undergraduate 2. Summarize clinical cases for medical record using established documentation methods Audience: Undergraduate 3. Demonstrate effective and professional oral and written communication and documentation (KRDN 2.1) Audience: Undergraduate 4. Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates (KRDN 2.5) Audience: Undergraduate 5. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions (KRDN 3.1) Audience: Undergraduate 6. Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs (KRDN 3.6) Audience: Undergraduate 7. Evaluate data to be used in decision-making for continuous quality improvement (KRDN 4.7) Audience: Undergraduate Learning Outcomes: 1. Solve clinical case problems as part of a team using evidenced-based practice Audience: Undergraduate 2. Summarize clinical cases for medical record using established documentation methods Audience: Undergraduate 3. Demonstrate effective and professional oral and written communication and documentation (KRDN 2.1) Audience: Undergraduate 4. Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates (KRDN 2.5) Audience: Undergraduate 5. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions (KRDN 3.1) Audience: Undergraduate 6. Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs (KRDN 3.6) Audience: Undergraduate 7. Evaluate data to be used in decision-making for continuous quality improvement (KRDN 4.7) Audience: Undergraduate