SRJC Course Outlines

9/27/2021 1:00:34 PMDIET 176L Course Outline as of Fall 2020

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  DIET 176LTitle:  APPLD NUTRITION THERAPY  
Full Title:  Applied Nutrition Therapy Lab
Last Reviewed:3/9/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled017.5 max.Lecture Scheduled0
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR3.00 Contact DHR52.50
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total 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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Students perform entry-level skills for Dietetic Technician, Registered (DTR) and Certified Dietary Manager (CDM) in a clinical setting under the supervision of a Registered Dietitian, Certified Dietary Manager or Dietetic Technician, Registered.

Prerequisites/Corequisites:
Course Completion of FDNT 10 and Concurrent Enrollment in DIET 176


Recommended Preparation:

Limits on Enrollment:
Students must have the following immunizations: MMR, Varicella-Zoster, Tetanus or TDAP, PPD (2 tests completed, one week apart), Rubella, and Hepatitis B (students must have competed the first two doses prior to starting clinical), and flu shot. Students must pass a background clearance.

Schedule of Classes Information
Description: Untitled document
Students perform entry-level skills for Dietetic Technician, Registered (DTR) and Certified Dietary Manager (CDM) in a clinical setting under the supervision of a Registered Dietitian, Certified Dietary Manager or Dietetic Technician, Registered.
(Grade Only)

Prerequisites:Course Completion of FDNT 10 and Concurrent Enrollment in DIET 176
Recommended:
Limits on Enrollment:Students must have the following immunizations: MMR, Varicella-Zoster, Tetanus or TDAP, PPD (2 tests completed, one week apart), Rubella, and Hepatitis B (students must have competed the first two doses prior to starting clinical), and flu shot. 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. Demonstrate readiness for practice as an entry level Dietetic Technician, Registered (DTR) or Certified Dietary Manager (CDM)
2. Appropriately represent the dietary department in health care team meetings and other interactions related to a client's food and nutrition needs
3. Demonstrate ethics and professionalism as defined by the Academy of Nutrition and Dietetics (AND)
 

Objectives: Untitled document
Students will be able to:
1. Perform entry-level Dietetic Technician, Registered (DTR) and Certified Dietary Manager
    (CDM) clinical skills involved in patient care.
2. Demonstrate skills required to manage a foodservice kitchen in a health care facility.
3. Apply theories and tools that have been presented in the corequisite course.
4. Exhibit professional and ethical behaviors as a member of the healthcare team.
5. Follow federal and state regulations regarding patient care and meal delivery.

Topics and Scope
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I. Clinical Skills
    A. General duties
    B. Dietetic Technician, Registered functions
     C. Certified Dietary Manager functions
    D. Roles of the health care team and communication between departments
II. Foodservice Operations
    A. Ordering, receiving, storage and inventory
    B. Safety and sanitation
    C. Meal delivery
    D. Federal and state regulations
III. Ethics and Professionalism
    A. Personal hygiene/grooming
    B. Program and facility policies
    C. Academy of Nutrition and Dietetics Code of Ethics
    D. Communication skills

Assignments:
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1. Completion of required clinical hours (50 hours minimum)
2. Objective completion sheets (4-6) with preceptor signature
3. Preceptor evaluation

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%
Objective completion 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 all clinical hours, preceptor evaluation


Representative Textbooks and Materials:
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Instructor prepared materials

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