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Course Criteria
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2.00 Credits
Management of the normal nutrition needs of individuals across the life span. Focuses on pregnancy, lactation, normal infant growth and development, childhood, and adolescence--with an overview of school feeding programs. Adult men and women's health issues. Geriatrics. Per week: lecture 1 hour, practicum 3 hours. Prerequisite: DTCH 201 or DTCS 301. Corequisite: DTCH 241.
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5.00 Credits
Basic knowledge of the responsibilities of the clinical dietetic technician and clinical dietitian: review of the medical record, documentation in the medical record, medical terminology, and patient interviewing. Clinical management will include normal nutrition needs of individuals across the life span, with a focus on pregnancy and lactation, normal infant growth and development; childhood and adolescence, with an overview of school feeding programs. Introduces nutrition assessment, adult men and women's health issues, geriatrics, anemia, food allergies, vegetarian patterns. Per week: lecture 3 hours, practicum 6 hours. Prerequisite: or equivalent; introductory chemistry, complete sequence with laboratory; anatomy and physiology, with laboratory.
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5.00 Credits
Basic biochemical and physiological conditions that necessitate dietary modifications in the clinical management of the patient, including: cardiovascular disease and hypertension; diabetes; cancer; HIV/AIDS; and other disorders. Continues practice in interviewing and counseling the patient, nutrition assessment and documentation, and use of computer-assisted nutritional analysis. Ongoing study of medical terminology. Advanced topics: lipids, antioxidants, and phytochemicals. Per week: lecture 3 hours, practicum 6 hours.
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5.00 Credits
Basic biochemical and pathophysiologic processes that necessitate dietary modifications in the clinical management of the patient with pulmonary disease, including cystic fibrosis; digestive disorders; disorders of the liver, biliary system, and pancreas; alcoholism; renal disease; solid-organ transplantation; sepsis/trauma; metabolic disorders; and neurologic disorders--including spinal cord injury and stroke. Continues nutrition assessment, patient interviewing, and counseling. Applies enteral and parenteral nutrition support when indicated in the clinical management of patients with these conditions, Introduces preparation of an in-depth case study. Per week: lecture 2 hours, practicum 9 hours.
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5.00 Credits
Emphasizes methods to achieve quantitative and qualitative standards in quantity food production. Menu planning for institutions. Practicum in food purchasing, production, and service. Open to dietetics students only. Per week: lecture 2 hours, practicum 9 hours.
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4.00 Credits
Studies food-service systems. Effective utilization of resources within the food system. Computer application in foodsystems management. Per week: lecture 2 hours, practicum 6 hours. Prerequisite: DTCH 271.
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4.00 Credits
Applies operations-management techniques to food-systems management, including: quantitative decision making, development of work standards, and productivity management. Operations-analysis evaluation and quality control. Role of the nutritional services department supervisor. Leadership. Per week: lecture 2 hours, practicum 6 hours. Prerequisite: DTCH 272.
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2.00 Credits
Supervised experience in dietetic technology in community hospitals, extended-care facilities, county hospitals, public health departments, and school food service. Performance review and evaluation. Minimum of three weeks (120 clock hours) at the end of the program. Prerequisite: DTCH 281.
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1.00 - 5.00 Credits
Project or paper submitted by student on a topic of current interest in an area of dietetic technology. Regular meetings provide student with guidance and evaluation.
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3.00 Credits
Provides the essential science foundation needed to adequately comprehend nutrition topics. Includes scientific discussions and a variety of real-life applications and examples. Provides nutrition information that can be utilized by the student to modify his or her diet to meet personal needs. Discusses vegetarian diets and the Seventh-day Adventist approach to health. For students with a limited background in college-level biology, chemistry, or physiology.
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