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Course Criteria
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1.00 Credits
Hands-on experience completed in an institutional foodservice kitchen. Covers menu development including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, safety and sanitation. Five hours per week at assigned practicum site. Must be taken with DIT 2510.
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1.00 Credits
This laboratory component of DIT 2510 course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. This is a continuation of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation. Hazard analysis critical control point standards are reinforced. Two lab hours per week.
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3.00 Credits
Medical nutrition therapy for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Content includes modified texture/ therapeutic feeding strategies, dietary interventions for swallowing difficulties and enteral/parenteral/IV feeding routes. Incorporates the nutrition care process with emphasis on nutritional assessments, minimum data sets, care assessment triggers and care plans. Must be taken with DIT 2630. DIT 1630 and Prerequisite: MAT 1270 and CHE 1151
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3.00 Credits
Clinical component of medical nutrition therapy I series: for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Menu writing for therapeutic interventions; feeding routes for enteral, parenteral and IV therapy; patient interviews, nutrition screening and nutrition care process. Ohio Department of Health Dining Assistant certification is embedded in this course. Nine clinical lab hours per week.
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3.00 Credits
Describe functions of management and identify a variety of tools used to assist with organizational performance. Application of marketing concepts, financial reports/budget, quality improvement and current trends/ regulations. Must be taken with DIT 2740. DIT 2510 and Prerequisite: DIT 2515 and DIT 2520
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1.00 Credits
Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, control/ evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five hours per week at assigned practicum site.
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3.00 Credits
Capstone course for the medical nutrition therapy series. Course content includes medical nutrition therapy for cancer, AIDS, disorders of the lower gastrointestinal tract, gallbladder, liver and renal disease. Incorporates review modules, case studies, critical thinking exercises and the nutrition care process addressing feeding routes and diseases. Must be taken with DIT 2850. DIT 2625 and Restricted to Majors
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3.00 Credits
Clinical component covering topics in Medical Nutrition Therapy II: cancer, childhood obesity, disorders of the lower gastrointestinal tract, gallbladder, liver, renal disease. Practicum includes: menu writing for modified texture/therapeutic interventions; feeding routes; patient interviews, nutrition screening/education and the nutrition care process from admission to discharge. Nine clinical lab hours per week. Prerequisite: DIT 2630 and Restricted to Majors
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1.00 Credits
Capstone course prepares students for national credentialing dietetic technician examination/ employment. Reviews Food and Nutrition, Foodservice Systems and Sanitation, Education Methods and Management domains. Includes job interviewing skills and resume writing. Reviews professional ethics, including life-long learning and the Academy of Nutrition and Dietetics Professional Portfolio. Restricted to Majors
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1.00 Credits
This course reviews medical nutrition therapy, food safety and sanitation, food service systems and human resource management. It will prepare students planning to sit for the Academy of Nutrition and Dietetics on Registration as well as the Association of Nutrition and Food Professionals credentialing examinations. This course is offered in two eight-hour days. Restricted to Majors
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