12/4/2024 12:31:55 AM	DIET 107.1 Course Outline as of Fall 2021	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  DIET 107.1	Title:  DIET TECH 1: LECTURE
Full Title:  Dietetic Technician 1: Lecture
Last Reviewed:9/14/2020

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		17.5 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: 
Formerly: 

Catalog Description:

Application of nutrition and dietetics concepts to development of entry-level skills and competencies for the Dietetic Technician, Registered (DTR), in inpatient food and nutrition settings, including both acute care and long-term care, as required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Prerequisites/Corequisites:
Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 191, PHYSIO 58, DIET 176L; AND Concurrent Enrollment in DIET 107.1L

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Application of nutrition and dietetics concepts to development of entry-level skills and competencies for the Dietetic Technician, Registered (DTR), in inpatient food and nutrition settings, including both acute care and long-term care, as required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

(Grade Only)
Prerequisites:Course Completion of DIET 70 (OR FDNT 70), DIET 50, DIET 176, DIET 191, PHYSIO 58, DIET 176L; AND Concurrent Enrollment in DIET 107.1L
Recommended:
Limits on Enrollment:
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:

1. Accurately recognize the protocols for managing food service for an inpatient setting, including meal planning, food ordering, and meal delivery.

2. Demonstrate competency as a Dietetic Technician in development of Nutrition Care Plans (NCP).

3. Use professional, legal, and ethical dimensions as a basis for decision making in dietetic practice, such as in patient referrals.

 

Objectives:

At the conclusion of this course, the student should be able to:

1.   Participate in screening and interviewing clients/patients for nutritional needs.

2.   Use nutrient standards to assess nutrient needs and write nutrition care plans for a variety of

      clients.

3.   Conduct an individual or group education and follow up for acceptance and understanding.

4.   Assist with standard enteral feedings and implement transition feeding plans in medically

      stable clients.

5.   Contribute to interdisciplinary team patient care conferences representing food and nutrition

      services and contribute to interdepartmental communication in the healthcare setting.

6.   Assist Registered Dietitian with nutrition assessment of patients with complex medical

      conditions.

7.   Refer clients/patients to other dietetic professionals or other disciplines when patient needs

      are beyond the Dietetic Technician, Registered scope of practice.

8.   Order, receive, and safely store food for an inpatient food service operation.

9.   Follow and document compliance with state and federal healthcare food service rules and

      regulations and propose actions for continuous quality improvement in a food service

      operation.

10. Demonstrate competence as a dietetic supervisor in managing food and nutrition employees

      and organizing resources and services in a food service organization.

Topics and Scope

I. Nutrition Assessment and Education

    A. Interviewing/screening clients

    B. Using nutrient standards

    C. Writing Nutrition Care Plans

    D. Nutrition education

    E. Follow up for plan effectiveness

II. Enteral Feedings

    A. Calorie requirements

    B. Macronutrient requirements

    C. Fluid requirements

III. Transition Feedings

IV. Interdisciplinary Team Conferences

    A. Grand rounds

    B. Weight variance

    C. Patient/resident care conferences

    D. Documentation

V. Referral to Other Health Professionals

    A. Physical Therapist

    B. Occupational Therapist

    C. Speech Therapist

    D. Registered Dietitian

    E. Other

VI.   Food Ordering, Receiving and Storing

VII.  Supervision of Food Safety and Sanitation Practices

VIII. Governmental Regulations for Inpatient Healthcare

IX.   Employee Management

    A. Staffing

    B. Staff development

    C. Evaluation

X. Department Management

    A. Financial reports

    B. Employee reports

    C. Other

XI.  Academy of Nutrition and Dietetics Code of Ethics

XII. DTR Portfolio, Resume, Preceptor Evaluations, and Preparation for the DTR Exam

Assignments:

1. Five written case studies with Nutrition Care Plans (NCP)

2. Oral presentation from current research of an uncommon disease state

3. Documentation of competencies from Supervised Field Experiences for professional career portfolio

4. Create a professional resume

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 30 - 50%
Documentation of competencies from Supervised Field Experiences for professional career portfolio. Written case studies with Nutrition Care Plans (NCP).
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 20 - 30%
Oral presentation from current research of an uncommon disease state.
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 30 - 50%
Create a professional resume. Attendance and participation.

Representative Textbooks and Materials:

Instructor prepared material.

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