8/31/2024 8:19:52 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:
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.
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:
At the conclusion of this course, the student should be able to:
Untitled document
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
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
Untitled document
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:
Untitled document
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:
Untitled document
Instructor prepared materials
Print PDF