SRJC Course Outlines

9/27/2021 6:58:49 PMDIET 107.2L Course Outline as of Fall 2021

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  DIET 107.2LTitle:  DIET TECH 2: FIELD EXP  
Full Title:  Dietetic Technician 2: Supervised Field Experience
Last Reviewed:9/14/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.00Lecture Scheduled017.5 max.Lecture Scheduled0
Minimum4.00Lab Scheduled017.5 min.Lab Scheduled0
 Contact DHR12.00 Contact DHR210.00
 Contact Total12.00 Contact Total210.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total Student Learning Hours: 210.00 

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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The course includes supervised field experience (SFE) where students perform entry-level skills and competencies for the Dietetic Technician, Registered (DTR) in community nutrition settings.

Prerequisites/Corequisites:
Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 176L, and DIET 191. Concurrent enrollment in DIET 107.2.


Recommended Preparation:

Limits on Enrollment:
Students must pass a background clearance.

Schedule of Classes Information
Description: Untitled document
The course includes supervised field experience (SFE) where students perform entry-level skills and competencies for the Dietetic Technician, Registered (DTR) in community nutrition settings.
(Grade Only)

Prerequisites:Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 176L, and DIET 191. Concurrent enrollment in DIET 107.2.
Recommended:
Limits on Enrollment:Students must pass a background clearance.
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. Develop and present nutrition education programs in a variety of settings.
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. 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 compliance with
    state and federal food service rules and regulations.
3. Apply 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. Outline 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.  Professional, Legal, and Ethical Dimensions
II. Community Nutrition Organizations (Government-funded)
    A. Identify organizational funding sources and target population
    B. Complete Supervised Field Experience (SFE) hours at one or more government-funded community nutrition organization
III. Nutrition Education Lesson Plans
    A. Client needs
    B. Client education level
    C. Different learning styles
    D. Evaluating effectiveness of educational tools
    E. Conduct educational lessons at one or more community nutrition organizations
IV. Marketing Nutrition Services and Community Food Programs
    A. Promote Nutrition programs and services with the SRJC Nutrition Club and/or other community nutrition organizations
    B. Market National Nutrition Month in March with the SRJC Nutrition Club and/or other community nutrition organizations
    C. Promote and volunteer at the SRJC Food Pantry and/or other community nutrition organizations

Assignments:
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1. Completion of required clinical Supervised Field Experience (SFE) hours (200 hours minimum)
2. Competency evaluation sheets with preceptor signatures (3 minumum)
3. Attendance sheets with preceptor signatures (3 minimum)

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
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course.
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
30 - 40%
Compentency evaluation sheets
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
60 - 70%
Completion of 200 community nutrition Supervised Field Experience (SFE) hours. Attendance sheets with preceptor signatures.


Representative Textbooks and Materials:
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Instructor prepared materials.

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