12/27/2024 3:37:46 AM	FDNT 70 Course Outline as of Fall 2014	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  FDNT 70	Title:  INTRO TO NUTR DIET FD SE
Full Title:  Introduction to Nutrition, Dietetics and Food Service
Last Reviewed:12/9/2019

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	1.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

Total 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:

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:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

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:Eligibility for ENGL 100 or ESL 100
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:	Transferable	Effective:	Fall 2006	Inactive:
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:

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

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 DieteticTechnician (DTR)

               3.     Health educator

               4.     Dietary Service Supervisor (DSS) 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.      Academy of Nutrition and Dietetics (AND), related journal and website

       B.      State and local Dietetic Associations and practice groups

       C.      Association of Nutrition and Food Service Professionals (ANFP)

       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.      AND 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.    Commission on Dietetic Registration Professional Development Portfolio

Assignments:

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%
1-2 quizzes
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Participation

Representative Textbooks and Materials:

Instructor prepared materials

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