SRJC Course Outlines

9/27/2021 6:45:55 PMFDNT 70 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  FDNT 70Title:  INTRO TO NUTR DIET FD SE  
Full Title:  Introduction to Nutrition, Dietetics and Food Service
Last Reviewed:12/9/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 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:  DIET 70
Formerly: 

Catalog Description:
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Professional roles, skills, responsibilities and opportunities in the fields of nutrition, dietetics and food service management. Introduction to the history of the profession, related government agencies, scientific literature and resources, and professional code of ethics.  

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional roles, skills, responsibilities and opportunities in the fields of nutrition, dietetics and food service management. Introduction to the history of the profession, related government agencies, scientific literature and resources, and professional code of ethics.  
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
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:TransferableEffective:Fall 2006Inactive:
 
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. Understand the skills required of professionals in nutrition, dietetics and foodservice management.
2. Describe the academic and field experience requirements for different career opportunities in nutrition, dietetics and foodservice management.
3. Exhibit professional behaviors and explain the ethical responsibilities of professionals in the nutrition and dietetics field.
 

Objectives: Untitled document
Students will be able to:
1. Identify key historical figures, scientific discoveries, and legislation related to the field of nutrition, dietetics and foodservice management.
2. Compare and contrast professional work opportunities, in the community, clinical and foodservice setting.
3. Articulate different activities and responsibilities for the Registered Dietitian, Diet Technician Registered and Certified Dietary Manager.
4. Identify educational requirements, skills and general preparation for career opportunities in the nutrition and dietetics field.
5. Explain the continuing education process and how to maintain your dietetics credential.  
6. Describe the goals and activities as well as the responsibilities and functions of professional organizations associated with the field.
7. Explain how the Code of Ethics for the Dietetics Professional and Dietary Manager can benefit the profession and apply the Code of Ethics to workplace situations.
8. Identify and critically evaluate credible sources of information for research in the field of nutrition.

Topics and Scope
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I. Development of the Dietetics Profession
    A. Historical figures of the 19th century to present
    B. The discovery of different nutrients
    C. Historical events - major food legislation of 20th century to present
    D. National and international organizations
 
II.  Careers in Nutrition, Dietetics, and Food Service Management - Job Titles and Scope of Practice for 2
    A. Registered Dietitian (RD)
    B. Registered Dietetic Technician (DTR)
    C. Certified Dietary Manager (CDM)
    D. Employment opportunities and basic job descriptions
    E. Clinical
     F. Community
     G. Foodservice Management
 
III. Educational Requirements for Different Professional Positions
    A. Education plan for RD, DTR, CDM
    B. Continuing education units process and requirements
 
IV. Professional Organizations
    A.  Academy of Nutrition and Dietetics (AND)
    B.  State and local Dietetic Associations and practice groups
    C.  Association of Nutrition and Foodservice Professionals
    D. Other related organizations in the field
 
V.  Scientifically Reliable Sources of Information and Ongoing Support for Working in and Maintaining Currency in the Field
    A. Professional publications and related websites
    B. AND position papers
    C. Trade publications and related websites
 
VI. Standards of Practice and Professional Code of Ethics for Nutrition and Dietetics

Assignments:
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1. Readings from Diet technician handbook and professional publications, (2-10 pages per week)
2. Written statement of current ideas about career goals and objectives (1-2 pages)
3. Prepare a written educational plan reflecting progression towards career goals over the next 5 years and review with program coordinator and counselor
3. Research job opportunities for RD, DTR, and CDM's and summarize requirements for each position
4. Review and evaluate current articles in the field of nutrition and dietetics
5. Written review of speaker presentations with commentary on applicability of presented area of practice to individual interests and goals
6. Evaluate professional behaviors and devise a plan for improvement with follow up
7. Discuss ethical dilemma case studies and present in groups
8. Final exam

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 - 60%
Career Statement; education plan;speaker reviews & job requirements
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Ethics case studies and presentation; article review
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Final Exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Professional behavior plan, professionalism


Representative Textbooks and Materials:
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Instructor prepared materials

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