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Course Criteria
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3.00 Credits
In order to educate clients and facilitate change in their eating behavior, dietetic practitioners must be effective communicators. This course helps students improve their success as dietetic technicians by focusing on communication skills, education principles, interviewing, counseling, behavior modification, and evaluating group and individual instruction. Consideration given to effects of socioeconomic and cultural factors in relation to making food choices. Prerequisite: Minimum grade of C required to advance to next course in DTE sequence.
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5.00 Credits
Review of nutrients from perspective of their absorption, digestion, metabolism and interaction. In clinical, students apply principles of nutrition including diet history, food intake studies, national nutrition guidelines, and menu planning and modification. Requires purchase of liability insurance through the college. (3 hrs. lecture, 90 hrs. clinical). Offered on: E / 5 cr. hrs.
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3.00 Credits
As nutrition educators, dietetic technicians must be knowledgeable about nutritional needs of individuals of all ages, genders, cultural backgrounds and activity levels. Course conveys information to be used by students in their professional roles as nutrition educators. Consideration given to community programs which provide nutritional support to those in various age groups; special needs related to exercise, stress and energy balance; consumer concerns about foods; and issues of domestic and world hunger. Prerequisite: Grade of C or higher in previous DTE courses; DTE101 recommended; corequisite: DTE121. Minimum grade of C required to advance to next course in DTE sequence. Offered spring semester only.
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3.00 Credits
Survey course introducing the variety of foods available, menu planning, purchasing and preparation. Topics include food measurement, legislation, safety and sanitation, preparation techniques for nutritional adequacy, and food acceptability. Food labs held in kitchen. Minimum grade of C required to adance to next course in FM sequence. (offered fall semester only) Offered on: E / 3 cr. hrs.
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2.00 Credits
Orientation to dietetics, professional organizations, ethical issues related to dietetics practice and career and educational opportunities. Multicultural differences regarding nutritional needs and food choices are explored. Offered on: E / 2 cr. hrs.
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7.00 Credits
Considers rationale and characteristics of selected therapeutic diets, their application, planning, calculation and menu adjustment. (3 hrs. lecture, 132 hrs. clinical, 48 hrs. field work.) Purchase of liability insurance through the college is required. Offered on: E / 7 cr. hrs.
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3.00 Credits
Relates to functions of food service manager regarding policies and procedures; food procurement, preparation and service; sanitation and safety in quality food preparation; interaction and communication of food service personnel with others; personnel functions, cost control and budget implementation; layout and design of kitchen equipment; and use of computerized data processing systems. Registration in this course requires that students purchase liability insurance through the college. Offered on: E / 3 cr. hrs.
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5.00 Credits
Under direction of fieldwork instructor, student has hands-on experience in all aspects of food service management at a local health care facility (1 hr. lecture, 180 hrs. field experience). Requires purchase of liability insurance through the college. Offered on: E / 5 cr. hrs.
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3.00 - 4.00 Credits
Special and current topics in dietetics may be available. See online catalog for a complete listing. Offered on: A-E-G / 3-4 cr. hrs.
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3.00 - 4.00 Credits
Honors special topics in dietetics may be available for Honors students as well as those who have received permission from campus honors program coordinator. See online catalog for a complete listing. Offered on: A-E-G / 3-4 cr. hrs.
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