SRJC Course Outlines

6/4/2023 3:35:34 AMDIET 106.1 Course Outline as of Spring 2010

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  DIET 106.1Title:  SUPERVISED FIELD EXP. 1  
Full Title:  Supervised Field Experience for Dietetic Technician 1
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 DHR3.00 Contact DHR52.50
 Contact Total4.00 Contact Total70.00
 
 Non-contact DHR8.50 Non-contact DHR Total148.75

 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 inpatient food and nutrition settings, including both acute care and long-term care.  

Prerequisites/Corequisites:
Course Completion of DIET 50 and Course Completion of DIET 57 and Course Completion of SWHS 91 ( or HUSV 91 or COUN 91 or GUID 91) and Course Completion of DIET 176 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 inpatient food and nutrition settings, including both acute care and long-term care.  
(Grade Only)

Prerequisites:Course Completion of DIET 50 and Course Completion of DIET 57 and Course Completion of SWHS 91 ( or HUSV 91 or COUN 91 or GUID 91) and Course Completion of DIET 176 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.   Interpret an organizational chart in planning interdepartmental communication in a health
      care facility.
2.   Propose actions for continuous quality improvement in a foodservice organization.
3.   Use nutrient standards to assess nutrient needs for a variety of clients.
4.   Use nutrient standards to write nutrition care plans for a variety of clients.
5.   Conduct an individual nutrition education session.
6.   Participate in coding of nutrition services to submit for reimbursement from public or
      private insurers.
7.   Select, monitor and evaluate standard enteral feedings in a medically stable client.
8.   Implement transition feeding plans.
9.   Contribute to interdisciplinary team patient care conferences representing food and
      nutrition services.
10. Assist Registered Dietitian with nutrition assessment of patients with complex medical conditions.
11. Refer clients/patients to other dietetics professionals or disciplines when needs are
      beyond the Registered Dietetic Technician scope of practice.
12. Order, receive and safely store food for an inpatient foodservice operation.
13. Document compliance with food safety regulations.
14. Follow state and federal rules and regulations related to foodservice in health care.
15. Demonstrate competency as a dietetic supervisor in recruiting, interviewing, evaluating,
      and managing food and nutrition employees.
16. Demonstrate organizational skills in supervising financial, physical, and/or material
      resources and services in a foodservice operation.  

Topics and Scope
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1.   Overview of healthcare foodservice industry
2.   Organizational charts
3.   Quality improvement monitoring and evaluation for foodservice
4.   Nutrition Assessment
        a.      Interviewing/screening clients
        b.      Using nutrient standards
        c.      Writing Nutrition Care Plans
        d.      Coding
        e.      Follow up for plan effectiveness
5.   Referral to other health professionals
        a.      Physical Therapist
        b.      Occupational Therapist
        c.      Speech Therapist
        d.      Registered Dietitian
        e.      Other
6.   Enteral feedings
        a.      Calorie requirements
        b.      Macronutrient requirements
        c.      Fluid requirements
7.   Transition feedings
8.   Interdisciplinary team conferences
        a.      Grand rounds
        b.      Weight variance
        c.      Patient/resident care conferences
        d.      Documentation
9.   Food ordering, receiving and storing
10. Supervision of food safety and sanitation practices
11. Governmental regulations for inpatient healthcare
12. Employee management
        a.      Staffing
        b.      Staff development
        c.      Evaluation
13. Department management
        a.      Financial reports
        b.      Employee reports
        c.      Other  

Assignments:
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1.   Supervised Field Experience (SFE) activities and written report of SFE.
2.   Written Nutrition Care Plans (NCP) of 2-3 per semester.
3.   Foodservice In-Service training lesson plan and presentation.
4.   Documentation for professional career portfolio.
5.   Create professional resume.

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. Written 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%
In-service training presentation. Continuing development of professional career portfolio.
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 material.
Creating Your Career Portfolio, A.G. Williams, KJ Hall, K Shadix, DM Stokes; Prentice Hall, 2008.

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