SRJC Course Outlines

6/4/2023 2:46:10 AMDIET 106.1 Course Outline as of Fall 2016

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 and competencies for the Registered Dietetic Technician, as required by the Accreditation Council for Education in Nutrition and Dietetics. 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 70, DIET 50, DIET 57, DIET 176 and COUN 91; OR Course Completion of FDNT 70, DIET 50, DIET 57, DIET 176 and COUN 91


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Application of nutrition and dietetics concepts to development of entry-level skills and competencies for the Registered Dietetic Technician, as required by the Accreditation Council for Education in Nutrition and Dietetics. 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 70, DIET 50, DIET 57, DIET 176 and COUN 91; OR Course Completion of FDNT 70, DIET 50, DIET 57, DIET 176 and COUN 91
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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.    Participate as a team member in development and use of nutrition care plans.
2.    Demonstrate competence as a Dietetic Technician in managing food service for an inpatient setting, including meal planning, food ordering, and meal delivery.
3.    Use professional, legal, and ethical dimensions as a basis for decision making in dietetic practice.
 

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. Participate in screening and interviewing clients/patients for nutritional needs.
2. Use nutrient standards to assess nutrient needs and write nutrition care plans for a variety of clients.
3. Conduct an individual or group education and follow up for acceptance and understanding.
4. Assist with standard enteral feedings and implement transition feeding plans in medically stable clients.
5. Contribute to interdisciplinary team patient care conferences representing food and nutrition services and contribute to interdepartmental communication in the healthcare setting.
6. Assist Registered Dietitian with nutrition assessment of patients with complex medical conditions.
7. Refer clients/patients to other dietetic professionals or other disciplines when patient needs are beyond the Dietetic Technician, Registered scope of practice.
8. Order, receive, and safely store food for an inpatient food service operation.
9. Follow and document compliance with state and federal healthcare food service rules and regulations and propose actions for continuous quality improvement in a food service operation.
10. Demonstrate competence as a dietetic supervisor in managing food and nutrition employees and organizing resources and services in a food service organization.

Topics and Scope
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I.   Nutrition Assessment and Education
    A.      Interviewing/screening clients
    B.      Using nutrient standards
    C.      Writing Nutrition Care Plans
    D.      Nutrition education
    E.      Follow up for plan effectiveness
II.   Enteral feedings
    A.      Calorie requirements
    B.      Macronutrient requirements
    C.      Fluid requirements
III.   Transition feedings
IV.   Interdisciplinary team conferences
    A.      Grand rounds
    B.      Weight variance
    C.      Patient/resident care conferences
    D.      Documentation
V.   Referral to other health professionals
    A.      Physical Therapist
    B.      Occupational Therapist
    C.      Speech Therapist
    D.      Registered Dietitian
    E.      Other
VI.   Food ordering, receiving and storing
VII. Supervision of food safety and sanitation practices
VIII. Governmental regulations for inpatient healthcare
IX. Employee management
    A.      Staffing
    B.      Staff development
    C.      Evaluation
X. Department management
    A.      Financial reports
    B.      Employee reports
    C.      Other
 
***During non-contact DHR hours, students will participate in:
-Interviewing/screening clients
-Writing Nutrition Care Plans
-Nutrition educations
-Helping calculate enteral feedings
-Assisting with transitional feedings
-Interdisciplinary team conferences
-Referrals to other health care professionals

Assignments:
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1.   Supervised Field Experience (SFE) objectives and written report of SFE.
2.   Written Nutrition Care Plans (NCP) of 2-3 per semester.
3.   In-service training 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 Supervised Field 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. (Classic)

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