SRJC Course Outlines

6/14/2024 11:37:44 AMDIET 106.2 Course Outline as of Spring 2009

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  DIET 106.2Title:  SUPERVISED FIELD EXP. 2  
Full Title:  Supervised Field Experience for Dietetic Technician 2
Last Reviewed:3/14/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.50Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum4.50Lab Scheduled017.5 min.Lab Scheduled0
 Contact DHR11.50 Contact DHR201.25
 Contact Total12.50 Contact Total218.75
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 253.75 

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

Catalog Description:
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Application of nutrition and dietetics concepts to development of entry-level skills for the Registered Dietetic Technician. The course includes supervised field experience in non-inpatient food and nutrition service programs as well as approved field experience in a rotation to complete training for entry level job skills.  

Prerequisites/Corequisites:
Course Completion of DIET 57 and Course Completion of DIET 176 and Course Completion of SWHS 91 ( or HUSV 91 or COUN 91 or GUID 91) and Course Completion of DIET 50 and Course Completion of DIET 70 OR Course Completion of FDNT 70


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Application of nutrition and dietetics concepts to development of entry-level skills for the Registered Dietetic Technician. The course includes supervised field experience in non-inpatient food and nutrition service programs as well as approved field experience in a rotation to complete training for entry level job skills.  
(Grade Only)

Prerequisites:Course Completion of DIET 57 and Course Completion of DIET 176 and Course Completion of SWHS 91 ( or HUSV 91 or COUN 91 or GUID 91) and Course Completion of DIET 50 and Course Completion of DIET 70 OR Course Completion of FDNT 70
Recommended:
Limits on Enrollment:
Transfer Credit:
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:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Major Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of the course, students will be able to:
1.   Describe different government supported meal plans including client eligibility,
     agency requirements and meal delivery requirements.
2.   Follow state and federal rules and regulations related to food and nutrition programs
     and services.
3.   Order, receive, and safely store food for a meal program.
4.   Document compliance with food safety regulations.
5.   Use nutrient standards to assess nutrient needs for clients of different ages.
6.   Use nutrient standards to write nutrition care plans for a variety of clients.
7.   Plan, conduct, and evaluate effectiveness of a nutrition education session.
8.   Contribute to a marketing program for a food or nutrition program or service.
9.   Evaluate one or more types of meal service systems.
10. Demonstrate competency as a dietetic supervisor in recruiting, interviewing, evaluating and
     managing food and nutrition employees.
11. Demonstrate professionalism and ethical behavior in the workplace.

Topics and Scope
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1.   Government Food Programs:
        a.  Headstart meal programs
        b.  Federally supported pre-school food programs
        c.  School breakfast programs
        d.  School lunch programs
        e.  Senior meal programs
         f.  Food stamps
        g.  Women, Infants, and Children (WIC)
2.   Target nutrients for meal programs.
3.   Food service management for meal programs
4.   Nutrition requirements at different stages of the lifestyle:
        a.  DRI (Dietary Reference Intakes)
        b.  RDA (Recommended Dietary Allowances)
        c.  EAR (Estimated Average Requirements)
        d.  AI (Average Intakes)
5.   Nutrition care plan
6.   Nutritional risks and concerns for clients of different age groups:
        a.  Pregnancy
        b.  Infancy, early childhood, and preschool
        c.  Early grade school
        d.  Teens
        e.  Adults
        f.   Seniors
7.   Nutrition education lesson plan:
        a.  Client needs
        b.  Client education level
        c.  Different learning styles
        d.  Evaluating effectiveness of educational tools
        e.  Marketing
8.   Evaluating and marketing nutrition services and food programs.
9.   Personnel management in the workplace.
10. DTR (Dietetic Technician, Registered) portfolio, resume, and preparation for the DTR exam.
11. American Dietetic Association Code of Ethics.

Assignments:
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1.   Supervised Field Experience (SFE) activities and written report of SFE.
2.   Written NCP (Nutrition Care Plans) of 2-3 per semester.
3.   Nutrition Education lesson plan and presentation.
4.   Resume and cover letter.  

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
30 - 50%
Written reports of Clinical Rotation Experiences; Nutrition Care Plans.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 30%
Nutrition Education Lesson Plan; Nutrition Education presentation.
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
30 - 50%
Professional resume. Completion of Supervised Field Experience objectives. Attendance and participation.


Representative Textbooks and Materials:
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Instructor prepared materials.
Creating your Career Portfolio, A.G. Williams, K.J. Hall, K. Shadix, D.M.Stokes, Prentice Hall, 2005.  

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