SRJC Course Outlines

6/23/2024 7:29:59 PMDIET 106.2 Course Outline as of Fall 2021

Inactive Course
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 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 non-inpatient food and nutrition service programs as well as approved field experience in a rotation to complete training for entry level job skills, as required by the Accreditation Council for Education in Nutrition and Dietetics.

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 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, as required by the Accreditation Council for Education in Nutrition and Dietetics.
(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.    Independently develop and present nutrition education programs in a variety of settings.
3.    Demonstrate competence as a Dietetic Technician in nutrition education and in managing meal planning and delivery  for government meal  programs.
4.    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.   Describe different government supported meal plans including client eligibility, agency requirements and meal delivery requirements.
2.   Order, receive, and safely store food for a meal program and document in compliance with state and federal food service rules and regulations.
3.   Use nutrient standards to assess nutrient needs and write nutrition care plans for clients of different ages.
4.   Plan, conduct, and evaluate effectiveness of a nutrition education session.
5.   Contribute to a marketing program for a food or nutrition program or service.
6.   Evaluate one or more types of meal service systems.
7. Demonstrate competency as a dietetic supervisor in managing food and nutrition employees, including professionalism and ethical behavior in the workplace.
8. Portfolio preparation for personal success in the field of Nutrition and preparation for the Dietetic Technician, Registered (DTR) Exam.

Topics and Scope
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I.   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.  Supplemental Nutrition Assistance Program Education
    G.  Women, Infants, and Children (WIC)
II.   Target nutrients for meal programs.
III.   Food service management for meal programs
IV.   Implement Nutrition requirements at different stages of the lifecycle.
V.   Nutrition care plans
VI.   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
VII.   Nutrition education lesson plan:
    A.  Client needs
    B.  Client education level
    C.  Different learning styles
    D.  Evaluating effectiveness of educational tools
    E.  Conduct educational lesson
VIII.   Evaluating and marketing nutrition services and food programs.
IX.  Personnel management in the workplace.
X.   Academy of Nutrition and Dietetics Code of Ethics.
XI.  DTR portfolio, resume, and preparation for the DTR exam.
 
***During non-contact DHR hours, students will participate in:
-Implementing Nutrition requirements at different stages of the lifecycle
-Writing Nutrition Care Plans
-Writing Nutrition education lesson plans
-Conducting nutrition education lessons to clients of different age groups
-Evaluating the effectiveness of educational tools
-Evaluating nutrition services and food programs
-Marketing nutrition services and food programs

Assignments:
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1.   Supervised Field Experience (SFE) activities and written report of SFE.
2.   2-3 Written NCP (Nutrition Care Plans) 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 Supervised Field 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, 2008.

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