| 12/27/2024 9:13:43 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 70 | Title:
INTRO TO NUTR DIET FD SR |
|
| Full Title:
Introduction to Nutrition, Dietetics and Food Service |
| Last Reviewed:12/9/2019 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 1.00 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.00 | | Contact Total | 17.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | 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:
FDNT 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 EMLS 100 (formerly ESL 100) or equivalent
Limits on Enrollment:
Schedule of Classes Information
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.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | Transferable | Effective: | Fall 2006 | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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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:
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At the conclusion of this course, the student should 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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