|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
Food science principles will be reinforced and applied in lab experiments and recipe production. The scientific method will be used in the exploration of food science and food preparation methods. Experiments and preparation will focus on nutrient retention and high quality products. Material from Food: Preparation/Science Lecture course will be reinforced. Additional lab hours required. Prerequisite: Reading Proficiency.
-
1.00 Credits
Proper sanitation and safety practices in food service facilities. Successful completion of course certifies the student to meet St. Louis City and County law. Prerequisite: Reading Proficiency.
-
3.00 Credits
This is an introductory nutrition class that relates to individual and family health. Topics include the functions and sources of food nutrients, how the body handles foods through digestion, absorption and metabolism, and planning health diets for a variety of people. Appropriate methods of weight control, sports nutrition, and eating disorders will be covered, as well as an overview of nutrition throughout the life cycle, food safety, and ethnic influences on the American diet. Prerequisite: Reading Proficiency.
-
3.00 Credits
Students will study the organization and management in the field of dietetics, with an emphasis on personnel management, staffing, scheduling, labor relations, diversity issues, communication, and performance appraisal. Management and leadership theories and concepts will be explored. Students will use computer software to assist with management functions. Prerequisites: DIT:103 and Reading Proficiency.
-
3.00 Credits
Study of the pathophysiology of selected disease states, the evaluation of nutrition status and appropriate nutrition intervention during various disease processes. Emphasizes the application of clinical nutrition skills, including counseling clients, interpretation of laboratory values, taking vital signs and documentation in the medical record. Prerequisites: DIT:104 and Reading Proficiency.
-
2.00 Credits
This course covers techniques for teaching and learning in the field of dietetics, including the development of curricula, use of audio-visual materials, and public speaking. Communication with diverse populations, behavior modification and motivational skills in nutrition counseling will be addressed. Ethical practice in dietetics, personal management, and care of the terminally ill patient will also be covered. Prerequisite: 20 hours into the Dietetic Technology Program or Permissions of Program Coordinator and Reading Proficiency.
-
2.00 Credits
Discussion of the components of the health care delivery system, including alternative medicine, and private and governmental regulatory and provider agencies. Professional self-development, health care issues and trends, preparation for employment, and registration examination information will also be included. Prerequisites: DIT:204 and Reading Proficiency.
-
3.00 Credits
Students will apply food preparation and management skills to a quantity food production system. Food preparation, sensory evaluation, menu planning, recipe development and expansion, food production and procurement, personnel management, sanitation, quality improvement, equipment, food cost calculation/control, and marketing techniques are emphasized. Facility design and financial management are discussed. Additional lab hours required. Prerequisites: DIT:103 and Reading Proficiency.
-
4.00 Credits
Practical application of management concepts and tools. Provides an opportunity to observe and participate in food service management situations and use management tools, especially those related to budget and personnel administration. Additional hours required. Prerequisites: DIT:106, DIT:201 (may be taken concurrently), Permission of the Program Coordinator and Reading Proficiency.
-
4.00 Credits
Advanced nutrition practicum, with emphasis on staff performance. Students will function as staff members in patient care or community education settings. Additional hours required. Prerequisites: DIT:107, DIT:210 (may be taken concurrently), Permissions of Program Coordinator and Reading Proficiency.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|