|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
5.00 Credits
DIET 275 is an introduction to the study of nutritional assessment, diet modification, and nutritional care plans. The rationale for nutritional intervention and related medical conditions and terminology is presented. Calorie controlled and consistency and nutrient modified diets for a variety of medical and/or life cycle-related conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques for specific medical and/or life cycle-related conditions. The student will plan, prepare and/or evaluate menus, meal plans, meals, and nutritional supplements related to these diet modifications. BIO 262 or BIO 122 must be completed or taken as a corequisite.
-
5.00 Credits
This course is a continuation of the study of nutritional assessment, diet modification, and nutritional care plans presented in DIET 275. The rationale for nutritional intervention and related medical conditions and terminology is presented. Calorie and protein supplemented and nutrient modified diets for a variety of medical conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques for specific medical conditions. The student will plan, prepare and/or evaluate menus, meal plans, meals, and nutritional supplements related to these diet modifications. BIO 262 or BIO 122 must be completed before enrolling.
-
1.00 Credits
This course is designed to prepare Dietetic Technician Majors for success in completing the American Dietetic Association – Commission on Dietetic Registration Examination for Dietetic Technicians.
-
3.00 Credits
DIET 297 provides an opportunity for practical application of information presented in the classroom from HOSP 153 and DIET 275 in community health programs. Skills are developed through supervised learning situations to understand the services offered by community based organizations, to develop the ability to utilize their services, to meet and serve clients, to obtain and evaluate nutritional data from individuals, and to establish good working relationships with clients and other personnel. Student must be enrolled in or have completed HOSP 225 and DIET 275.
-
2.00 Credits
This is an opportunity for further practical application of information presented in the classroom from HOSP 225, DIET 275, and DIET 276 to clients in related health care facilities. Skills are developed through supervised learning situations to interview clients, to evaluate nutritional data collected, to understand the rationale for dietary modification for nutrient and consistency modification, to understand associated medical terminology and to assist in the planning, preparation and service of modified diet meals. Student must be enrolled in or have completed DIET 276 and HOSP 224.
-
2.60 Credits
DIET 299 is another opportunity for practical application of information presented in the classroom from all technical courses to clients in related health care facilities. Opportunities are provided through supervised learning situations to demonstrate proficiency in client interviewing, to evaluate nutritional data, to understand associated medical terminology and the rationale for dietary intervention, and to assist in the planning, preparation and service of modified diet meals. A grade of “C” or higher is required for graduation.
-
4.00 Credits
This course offers a study of the types of health care facilities, typical health care organizational structures, and roles of the health care team members. Regulations and how they affect food service in health care facilities are examined. Methods and records used in purchasing, receiving, storing, preparing and serving food are explained. Management principles and employment issues are discussed. The student must have passed the ServSafe examination before enrolling.
-
4.00 Credits
Course presents the principles for planning menus to meet the nutritional needs of people in health care operations. Nutrient requirements, functions and sources of nutrients, and digestion and absorption of food are studied. Diet modification for a variety of health conditions is studied.
-
4.00 Credits
In this class, methods and records used to gather nutrition histories, to determine food needs and preferences, to establish care plans and to do charting are presented. Control measures for maintaining quality, quantity, and cost of nutrition care are discussed. Supervisory characteristics are reviewed. Facility evaluation and plans for improvement are presented. Continued professional development is emphasized. The student must earn a grade of “C” or higher to receive a certificate of completion.
-
2.00 Credits
Course provides an opportunity for supervised, work-related learning experiences to be performed on the job following material presented in the classroom from DMGR 101. Employment in a health care facility with a qualified preceptor on the staff is required.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|