|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Prerequisite: DI 330 . Course continues teaching students to perform the practical application of dietetics practice in the clinical or community setting utilizing the nutrition care process. Continue writing nutrition diagnosis using problem, etiology, signs and symptoms (PES) format. Continue nutrition intervention, monitoring, and evaluation using the nutrition care process standardized language and terminology. Apply the nutrition care process to case studies in renal disease, liver disease, respiratory disease, and critical care for trauma, burns, wounds, and sepsis. Enteral and parenteral nutrition therapy will be reviewed and practiced. Motivational interviewing and ambulatory counseling will also be reviewed and practiced.
-
3.00 Credits
Prerequisite: DI 215 Emphasizes tools for developing community nutrition programs including planning, needs assessment, implementation, and evaluation. Public health nutrition programs and policies for varying population groups will be discussed for cultural, economic, and social health practices. Budgeting food for low-income populations, complementary/alternative medicine practices, and presenting nutrition education programs will be included.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
0.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
-
3.00 Credits
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|