SRJC Course Outlines

9/27/2021 1:13:01 PMDIET 107.2 Course Outline as of Fall 2021

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  DIET 107.2Title:  DIET TECH 2: LECTURE  
Full Title:  Dietetic Technician 2: 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 community nutrition settings, 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 176L, DIET 191; AND Concurrent Enrollment in DIET 107.2L


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 community nutrition settings, 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 176L, DIET 191; AND Concurrent Enrollment in DIET 107.2L
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. Develop accurate meal planning management and delivery for government meal programs.
2. Identify nutritional risks and concerns for clients across the lifespan.
3. Develop and evaluate lesson plans and learning materials for nutrition education presentations.
 

Objectives: Untitled document
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 Lifespan
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, Preceptor Evaluations, and Preparation for the DTR Exam

Assignments:
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1.   Community nutrition program presentation
2.   Nutrition education lesson plan and presentation
3.   Evaluating educational materials
4.   Nutrition Care Process (NCP) review assignment
5.   Evidence library project and presentation
6.   Budget and grant-writing assignment
7.   Public policy assignment
8.   Professional Development Portfolio (PDP) of Continuing Education Units (CEU's) practice assignment
9.   Documentation of competencies from Supervised Field Experiences (SFE) for professional career portfolio
10. Develop 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
40 - 50%
Document SFE competencies. Nutrition ed. lesson plan, evaluate educational materials, NCP review, evidence library projects, budget/grant-writing, public policy, and PDP assignments. Develop resume.
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%
Community nutrition program presentation. Nutrition education lesson plan presentation. Evidence library project 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
20 - 30%
Attendance and participation.


Representative Textbooks and Materials:
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Instructor prepared materials.

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