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  • NT 236: Nutrition Care II

    3.00 Credits
    Erie Community College

    A study of nutrients and their requirements through all stages of the life cycle with focus placed on the role of nutrition in wellness promotion. The impact of psychological, social and economic factors effecting nutrient requirements is considered. Prerequisites: NT 232, NT 234. Prerequisites or co-requisites: BI 178, NT 237, NT 238. S (N)
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  • NT 237: Clinic for Nutrition Care II 0

    3.00 Credits
    Erie Community College

    This clinical experience is conducted in a combination of wellness settings and acute care hospitals. This hands-on practicum emphasizes wellness promotion in a variety of community settings. Hospitals provide an introduction to the nutrition care process and highlight the role of the dietetic technician. Written and verbal communication skills are emphasized, including interviewing, counseling and educational material preparation. Prerequisites or co-requisites: BI 178. Co-requisite: NT 236, NT 238. S (N)
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  • NT 238: Education for Dietetic Majors

    3.00 Credits
    Erie Community College

    Communication, educational principles and techniques in interviewing, counseling and teaching individuals and groups in clinical settings is presented. Student preparation of instructional materials and use of instructional media is included. S (N)
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  • NT 275: Introduction to Food Systems Management

    3.00 Credits
    Erie Community College

    An introduction to the functions and tools of food systems management in health care facilities is provided in this first of a two-part course. Included are management roles of dietetic professionals, levels and tools of management, policies and procedures, human resource management, New York State safety and sanitation for health care, HACCP, food borne illness, menu planning and marketing. Prerequisite: NT 228. F (N)
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  • NT 376: Food Systems Management

    3.00 Credits
    Erie Community College

    A continuation of Introduction to Food Systems Management (NT275) including the application of nutrient modification to menu writing, purchasing, recipe standardization production and delivery systems, receiving and storage, inventory, equipment, cost analysis and financial control for health care food service. Waste management and management information systems in health care are also discussed. Prerequisites: NT 228, NT 275. Co-requisite: NT 377. S (N)
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  • NT 377: Field Experience for Food Systems Management

    3.00 Credits
    Erie Community College

    This supervised practice provides field experience in health care settings focusing on practical application of knowledge provided in management courses. Projects include human resource functions, meal planning, food production, sanitation and safety, standardized recipes, purchasing, inventory, cost control and quality assurance. A capstone experience is provided with practice assuming the role of a food service manager in a health care facility. Prerequisites: NT 228, NT 275. Co-requisite: NT 376. S (N)
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  • NT 382: Nutrition Care III

    3.00 Credits
    Erie Community College

    Application of principles of normal nutrition to disease conditions which occur most frequently in adults and require dietary modifications. Nutrient content of modified diets is included. The nutrition care process in introduced. Prerequisites: NT 236, NT 237, NT 238, CH 250, CH 251, BI 178, NT 228. Co-requisite: NT 383. S (N)
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  • NT 383: Clinic for Nutrition Care III 0

    4.00 Credits
    Erie Community College

    This supervised clinical practice in acute care settings focuses on the application of knowledge presented in Nutrition Care III. The nutrition care process and nutrition care of patients is practiced. Focus is placed on screening, interviewing and counseling of patients on specialized diets. Calculation of modified diets and medical record documentation is also emphasized. Prerequisites: NT 236, NT 237, NT 238, CH 250, CH 251, BI 178, NT 228. Co-requisite: NT 382. F (N)
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  • NT 384: Dietetics Seminar

    2.00 Credits
    Erie Community College

    This senior level course allows students to apply critical thinking skills to ethical and technological issues impacting the field of Dietetics. Professional standards and issues are presented. Public policy development as related to dietetics is discussed. Also included is preparation for the Registration Examination for Dietetic Technicians, the employment application process and initiation of the Professional Development Portfolio. Prerequisites: NT 382, NT 383. Co-requisites: NT 385, NT 386. S (N)
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  • NT 385: Nutrition Care IV

    3.00 Credits
    Erie Community College

    Nutrition care of residents in long term care is introduced along with geriatrics. Medical nutrition therapy for various diseases and health conditions which require dietary modifications including cancer, renal diseases, hepatic diseases, disorders of the GI tract, as well as those conditions less commonly encountered such as PKU and inborn errors of metabolism are also studied. Prerequisites: NT 382, NT 383. Co-requisites: NT 384, NT 386. S (N)
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