SRJC Course Outlines

7/22/2024 1:41:50 AMFDNT 70 Course Outline as of Fall 2006

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  FDNT 70Title:  INTR NUTRITION DIET FOOD  
Full Title:  Introduction to Nutrition, Dietetics and Food Service
Last Reviewed:12/9/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:  DIET 70
Formerly: 

Catalog Description:
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Professional roles, skills, responsibilities and opportunities in the fields of nutrition, dietetics and food service management. Introduction to the history of the profession, related government agencies, scientific literature and resources, and professional code of ethics.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional roles, skills, responsibilities and opportunities in the fields of nutrition, dietetics and food service management. Introduction to the history of the profession, related government agencies, scientific literature and resources, and professional code of ethics.
(Grade Only)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 2006Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, students will be able to:
1. Discuss key historical figures, scientific discoveries, and
legislation related to the field of nutrition, dietetics and food
safety.
2. Compare and contrast professional work opportunities, including
government, private sector and self-employment.
3. Discuss different activities and responsibilities in the various
fields of employment.
4. Describe the academic and practice requirements for different
positions in the fields of nutrition, dietetics, and food service
management.
5. Compare individual personal interests and capabilities to those
required of professionals in nutrition, dietetics and food service
management.
6. Discuss the goals and activities as well as the responsibilities and
functions of professional organizations associated with the field.
7. Select and apply information from journals and other resources for
various professional objectives.
8. Use standards of practice and ethical codes in the workplace.
9. Maintain a professional portfolio of continuing education units.

Topics and Scope
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I.      History of the profession
       A.      Historical figures of 19th century to present
       B.      Scientific method and the discovery of different nutrients
       C.      Historical events - major food legislation of 20th century
               to present
       D.      National and international organizations
               1.     US Department of Agriculture
               2.     US Department of Health and Human Services
               3.     Food and Drug Administration
               4.     World Health Organization; Food and Agriculture
                      Organization
II.     Careers in Nutrition, Dietetics, and Food Service Management
       A.      Job titles and activities:
               1.     Nutritionist
               2.     Registered Dietitian (RD); Registered Dietetic
                      Technician (DTR)
               3.     Health educator
               4.     Food service supervisor and Certified Dietary
                      Manager (CDM)
               5.     Dietetic assistant
       B.      Employment opportunities and basic job descriptions
               1.     Food assistant programs
               2.     School food service and child nutrition programs
               3.     Correctional facilities
               4.     Hospitals
               5      Assisted living communities
               6.     Business and industry
               7.     Education and research
III.    Educational requirements for different professional positions
IV.     Activities and responsibilities of different positions
V.      Professional organizations
       A.      American Dietetic Association (ADA), related journal and
               website
       B.      State and local Dietetic Associations and practice groups
       C.      Dietary Managers Association
       D.      Center for Science in the Public Interest
VI.     Scientifically reliable sources of information and ongoing support
       for working in and maintaining currency in the field.
       A.      Professional publications and related websites
       B.      ADA position papers
       C.      Trade publications and related websites
VII.    Standards of Practice and Professional Code of Ethics for
       Nutrition and Dietetics
VIII.   Resume writing
IX.     American Dietetic Association Professional Development Portfolio

Assignments:
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1. Readings from course reader and professional publications, 2-10 pages
per week.
2. Written statement of current ideas about career goals and objectives
(1-2 pages).
3. Prepare a written multi-year plan reflecting progression towards career
goals over the next 5 years.
3. Professional development portfolio. Include a tracking system for
recording completion of continuing education requirements. Graded 75%
problem solving; 25% written summary.
4. Written summary of 1-2 journal articles; compose 2-3 test questions
related to article.
5. Written summaries of speaker presentations with commentary on
applicability of presented area of practice to individual interests
and goals.
6. Prepare a professional resume.
7. 1-2 quizzes.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
40 - 60%
Statement; plan; resume; summaries & questions
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Career portfolio
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Multiple choice, Completion, Short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials.
Creating Your Career Portfolio, 3rd Ed., William, A.G. and Hall K. J.,
Prentice Hall, 2005.

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