| 1/18/2025 11:41:14 PM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 176L | Title:
APPLD NUTRITION THERAPY |
|
| Full Title:
Applied Nutrition Therapy Lab |
| Last Reviewed:3/9/2020 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 0 | 17.5 max. | Lecture Scheduled | 0 |
| Minimum | 1.00 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 3.00 | | Contact DHR | 52.50 |
| | Contact Total | 3.00 | | Contact Total | 52.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 0.00 | Total 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:
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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.
(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
Approval and Dates
| Version: | 01 | Course Created/Approved: | 3/9/2020 |
| Version Created: | 12/12/2019 | Course Last Modified: | 6/2/2024 |
| Submitter: | Jill Harrison | Course Last Full Review: | 3/9/2020 |
| Version Status: | Approved New Course (First Version) | Prereq Created/Approved: | 3/9/2020 |
| Version Status Date: | 3/9/2020 | Semester Last Taught: | Spring 2024 |
| Version Term Effective: | Fall 2020 | Term Inactive: | |
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should 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:
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At the conclusion of this course, the student should 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
OTHER REQUIRED ELEMENTS
| Student Preparation |
| Matric Assessment Required: | X | Exempt From Assessment |
| Prerequisites-generate description: | A | Auto-Generated Text |
| Advisories-generate description: | NA | No Advisory |
| Prereq-provisional: | N | NO |
| Prereq/coreq-registration check: | Y | Prerequisite Rules Exist |
| Requires instructor signature: | N | Instructor's Signature Not Required |
| | | |
| BASIC INFORMATION, HOURS/UNITS & REPEATABILITY |
| Method of instruction: | 04 | Laboratory |
| | 71 | Internet-Based, Simultaneous Interaction |
| | 72 | Internet-Based, Delayed Interaction |
| Area department: | HSCI | Health Sciences |
| Division: | 74 | Health Sciences |
| Special topic course: | N | Not a Special Topic Course |
| Program Status: | 1 | Both Certificate and Major Applicable |
| Repeatability: | 00 | Two Repeats if Grade was D, F, NC, or NP |
| Repeat group id: | | |
| | | |
| SCHEDULING |
| Audit allowed: | N | Not Auditable |
| Open entry/exit: | N | Not Open Entry/Open Exit |
| Credit by Exam: | N | Credit by examination not allowed |
| Budget code: Program: | 0000 | Unrestricted |
| Budget code: Activity: | 1332 | Diet Tech/Food Mgt |
| | | |
| OTHER CODES |
| Disciplines: | Dietetic Technician
OR
Health
OR
Dietetics/Nutritional Science |
| Basic Skills: | N | Not a Basic Skills Course |
| Level below transfer: | Y | Not Applicable |
| CVU/CVC status: | Y | Distance Ed, Not CVU/CVC Developed |
| Distance Ed Approved: | Y | Either online or hybrid, as determined by instructor |
| Emergency Distance Ed Approved: | Y | Fully Online
Partially Online
Online with flexible in-person activities
|
| Credit for Prior Learning: | N | Agency Exam |
| N | CBE |
| N | Industry Credentials |
| N | Portfolio |
| Non-credit category: | Y | Not Applicable, Credit Course |
| Classification: | Y | Career-Technical Education |
| SAM classification: | C | Clearly Occupational |
| TOP code: | 1306.20 | Dietetic Services and Management |
| Work-based learning: | N | Does Not Include Work-Based Learning |
| DSPS course: | N | NO |
| In-service: | N | Not an in-Service Course |
| Lab Tier: | 21 | Credit Lab - Tier 1 |
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