SRJC Course Outlines

9/27/2021 12:41:28 PMDIET 107.1 Course Outline as of Fall 2021

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  DIET 107.1Title:  DIET TECH 1: LECTURE  
Full Title:  Dietetic Technician 1: Lecture
Last Reviewed:9/14/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled017.5 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total 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: 
Formerly: 

Catalog Description:
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Application of nutrition and dietetics concepts to development of entry-level skills and competencies for the Dietetic Technician, Registered (DTR), in inpatient food and nutrition settings, including both acute care and long-term care, as required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Prerequisites/Corequisites:
Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 191, PHYSIO 58, DIET 176L; AND Concurrent Enrollment in DIET 107.1L


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 Dietetic Technician, Registered (DTR), in inpatient food and nutrition settings, including both acute care and long-term care, as required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
(Grade Only)

Prerequisites:Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 191, PHYSIO 58, DIET 176L; AND Concurrent Enrollment in DIET 107.1L
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:
Upon completion of the course, students will be able to:
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1. Accurately recognize the protocols for managing food service for an inpatient setting, including meal planning, food ordering, and meal delivery.
2. Demonstrate competency as a Dietetic Technician in development of Nutrition Care Plans (NCP).
3. Use professional, legal, and ethical dimensions as a basis for decision making in dietetic practice, such as in patient referrals.
 

Objectives: Untitled document
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
XI.  Academy of Nutrition and Dietetics Code of Ethics
XII. DTR Portfolio, Resume, Preceptor Evaluations, and Preparation for the DTR Exam

Assignments:
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1. Five written case studies with Nutrition Care Plans (NCP)
2. Oral presentation from current research of an uncommon disease state
3. Documentation of competencies from Supervised Field Experiences for professional career portfolio
4. Create a 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%
Documentation of competencies from Supervised Field Experiences for professional career portfolio. Written case studies with Nutrition Care Plans (NCP).
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%
Oral presentation from current research of an uncommon disease state.
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%
Create a professional resume. Attendance and participation.


Representative Textbooks and Materials:
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Instructor prepared material.

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