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Course Criteria
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3.00 Credits
3-0-0-3 This course introduces students to supervisory management with respect to the functions, skills, elements, and tools of management. Students learn about the organizational structure within health care facilities and management responsibilities in food service operations including recruiting, training, scheduling, and appraising. In addition, leadership decision-making and human motivation are explored. Prerequisite: DIET 126.
Prerequisite:
DIET 126.
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3.00 Credits
2-0-8-3 Study and application of theory, principles and techniques in food service management systems, quantity food preparation and nutrition care management in food service facilities. Prerequisite: DIET 110, ENGL 101; Corequisites: DIET 120, DIET 126, DIET 151.
Prerequisite:
DIET 110, ENGL 101;
Corequisite:
DIET 120, DIET 126, DIET 151.
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3.00 Credits
3-0-0-3 Study of the rationale for and principles of medical nutrition therapy in the following conditions: obesity, diabetes mellitus and cardiovascular disease. Special nutrition needs of the institutionalized elderly. This course includes a study of standards for evaluating dietary adequacy and an analysis of how nutrient needs change with illness Prerequisite: DIET 120. Pre- or Corequisite: MATH 150.
Prerequisite:
DIET 120. Pre- or Corequisite: MATH 150.
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3.00 Credits
3-0-0-3 Study of the rationale for and principles of medical nutrition therapy in the following conditions: renal and hepatic diseases, immune and gastrointestinal system disorders, cancer, neurological conditions and inborn errors of metabolism. Indications for and techniques of nutrition support. Prerequisite: DIET 211.
Prerequisite:
DIET 211.
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3.00 Credits
3-0-0-3 Study of food systems management including: integration of financial, human, physical and material sources in a food production system that follows nutrition guidelines, meets cost parameters and gains consumer acceptance. The course focuses on applications of procurement policies, distribution systems, equipment and facility designs within food service operation. Prerequisites: DIET 126, DIET 151, DIET 191.
Prerequisite:
DIET 126, DIET 151, DIET 191.
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3.00 Credits
0-2-12-3 Application of theory, principles and techniques of dietetic practices provided in various clinical situations. Prerequisite: DIET 191. Pre- or corequisite: DIET 211.
Prerequisite:
DIET 191. Pre- or corequisite: DIET 211.
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4.00 Credits
0-2-15-4 Continuation of DIET 291. Prerequisite: DIET 291.Pre- or Corequisite: DIET 212.
Prerequisite:
DIET 291.Pre- or Corequisite: DIET 212.
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2.00 Credits
2-0-0-2 Study of trends and issues in dietetics profession. Discussion of professional issues such as: credentialing, professional development plan, competencies of dietetic practitioners, standards of practice and code of ethics. Also includes discussion of legislative issues such as: licensing, health care policy issues, managed care, advocacy and lobbying, reimbursement of medical nutrition therapy. Prerequisite: DIET 255, Pre- or Corequisite: DIET 212, Diet 292.
Prerequisite:
DIET 255, Pre- or Corequisite: DIET 212, Diet 292.
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0.00 Credits
Extended Time
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0.00 Credits
Released Time
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