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Course Criteria
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3.00 Credits
This course is a study of the relationship between diet and disease. Students learn methods of nutritional assessment, obtaining nutrition histories, and calculating and planning prescribed diets. Students will explore the relationship of diet to various disease conditions such as diabetes, weight control, cardiovascular disease, hypertension and allergies.
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3.00 Credits
This course is a continuation of the study of the relationship between diet and disease begun in Clinical Nutrition A. Emphasis will be placed on the dietary implications of gastrointestinal diseases, disease of the liver, pancreas, gallbladder and kidney, cancer, surgery, and burns.
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3.00 Credits
This course is a study of the nutritional requirements of individuals throughout the life cycle. Emphasis is placed on the physiological, socioeconomic, and cultural factors affecting nutritional status. Nutrition intervention by government and private agencies for population groups at nutritional risk will be addressed.
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3.00 Credits
(2lab) This course introduces the student to advanced culinary techniques with an emphasis on food presentation and garniture. Topics include recipe development, menu planning, cost control, and energy saving practices. Professional cooking techniques are utilized and students are introduced to the organization of the classical kitchen.
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3.00 Credits
This course will introduce students to the concepts, techniques, and skills necessary for the assessment of clients' normal nutritional needs for the promotion of wellness through nutritional planning and client education. Topics to be addressed include gathering nutritional assessment, developing and implementing a nutrition instruction plan, and documenting interventions. Participation in the LaGuardia Nutrition Fair is a requirement of this course.
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3.00 Credits
fieldw This fieldwork course is an application of the principles learned in Clinical Nutrition A. With supervision, students review medical records, interview patients to obtain nutrition histories, and develop and document nutrition care plans. Students calculate and plan diets for weight control, diabetes, and cardiovascular diseases. Attendance at a weekly seminar is required. Students must provide proper uniform, liability insurance, and evidence of physical examination.
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3.00 Credits
fieldw This fieldwork course provides for the application of the principles learned in courses throughout the dietetic technician curriculum. The student will refine skills acquired from previous academic and fieldwork experiences. The student will choose placement at a foodservice management, clinical nutrition or community site. Attendance at a weekly seminar, designed to prepare the student for entrance into the job market, is required. Students must provide evidence of liability insurance and physical examination prior to beginning this course.
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3.00 Credits
This course covers the basic principles involved in the planning, preparation, and service of large quantities of food in foodservice facilities. Topics include food selection variables, menu planning techniques, forecasting procedures, "front and back of the house" management, and recipe standardization, conversion, and costing. Term projects are required.
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3.00 Credits
The emphasis of this course is on the sanitation and safety needs of quantity foodservice operations. Topics include food handling and storage, cleaning and sanitizing procedures, foodborne diseases, principles for prevention of food poisoning, and pertinent regulations. The course integrates basic principles of equipment selection, layout and design, and work simplification. Term projects are required. Completion of this course enables students to be eligible for the Food Protection Certificate from the NYC Department of Health.
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3.00 Credits
This course covers the technical aspects and procedures involved in forecasting and institutional procurements for foodservice systems. Topics include market analysis, buying ethics, legal aspects, and effective control of food costs. The development and implementation of accurate and precise food commodity specifications, purchasing strategies, portion control methods, inventory controls, and receiving procedures are introduced. Food cost accounting topics and relevant calculations are presented. Term projects are required.
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