Nutrition and Disease Management

This unit examines the nutrition-related etiology, assessment, and dietary management of common chronic conditions—cardiovascular disease, diabetes, kidney disease, and gastrointestinal disorders—while emphasizing food safety and patient education. Building on foundational nutrition concepts from Unit 1, students apply case-based problem solving and clinical nutrition principles to prepare for advanced clinical care and counseling in subsequent units.

Learning Objectives

• Analyze case data to identify nutrition-related risk factors, pathophysiology, and clinical signs for cardiovascular disease, diabetes, kidney disease, and common gastrointestinal disorders.
• Apply medical nutrition therapy principles to develop individualized nutrition interventions and meal plans that address carbohydrate, sodium, potassium, fluid, lipid, and fiber needs for patients with the targeted conditions.
• Demonstrate proper food safety, sanitation, and infection-prevention practices and communicate risk-reduction strategies to clients, especially those who are immunocompromised or at increased risk of foodborne illness.
• Evaluate patient scenarios to prioritize nutrition goals, measure expected outcomes, and formulate patient education plans that support cardiovascular risk reduction, glycemic control, renal function preservation, and GI symptom management.