10/10/2024 8:11:19 PM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
DIET 108L | Title:
DIET TECH 2: FIELD EXP |
|
Full Title:
Dietetic Technician 2: Supervised Field Experience |
Last Reviewed:9/14/2020 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 4.00 | Lecture Scheduled | 0 | 17.5 max. | Lecture Scheduled | 0 |
Minimum | 4.00 | Lab Scheduled | 0 | 17.5 min. | Lab Scheduled | 0 |
| Contact DHR | 12.00 | | Contact DHR | 210.00 |
| Contact Total | 12.00 | | Contact Total | 210.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 0.00 | Total 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:
DIET 107.2L
Catalog 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.
Prerequisites/Corequisites:
Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 176L, and DIET 191. Concurrent enrollment in DIET 108.
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 108.
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:
At the conclusion of this course, the student should be able to:
Untitled document
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
At the conclusion of this course, the student should 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
Untitled document
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:
Untitled document
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:
Untitled document
Instructor prepared materials.
Print PDF