Dietetic Technician (DIET) (Part of Hospitality Management/HOSP)

DIET 191 Dietetic Technician Practicum I (A)   
1.4 credits
Practical application of information presented in the classroom from MLT 100, HOSP 102, and HOSP 122 to related health care facilities. Skills are developed through supervised learning situations to understand the organizational structure of health care facilities and pertinent regulations, to define the roles of dietetic practitioners, and to maintain and evaluate standards of sanitation and safety. Student must be enrolled in or have completed MLT 100, HOSP 102, HOSP 122.
Lecture:  1 hour – Lab: 2.5 hours
Prerequisite:  Permission of instructor  
Lab fee:  $60.00  

DIET 192 Dietetic Technician Practicum II (W)   
2 credits
Practical application of information presented in the classroom from HOSP 107 and HOSP 109 in related health care facilities. Skills are developed through supervised learning situations to operate and maintain foodservice equipment, to assist in food production and service, and to maintain food quality and portion control. Student must be enrolled in or have completed HOSP 107 and HOSP 109.
Lecture:  1 hour – Lab: 7 hours
Prerequisite: DIET 191 with a “C” grade or higher and permission of instructor  
Lab fee:  $20.00  

DIET 193 Dietetic Technician Practicum III (SP) 
2 credits
Practical application of information presented in the classroom from HOSP 123 and HOSP 153 in related health care facilities. Skills are developed through supervised learning situations to procure and store food, supplies, and equipment, to calculate food costs, to participate in quantity food production, to develop and/or test products, and to provide for the nutritional needs of customers. Student must be enrolled in or have completed HOSP 123 and HOSP 153.
Lecture: 1 hour – Lab: 7 hours
Prerequisite:  DIET 192 with a “C” grade or higher and permission of instructor  
Lab fee:  $15.00  

DIET 261 Community Nutrition: A Life Cycle Approach (A) 
2 credits
Course provides an introduction to community nutrition programs.  Nutrition interventions targeted toward various population groups throughout the human life cycle are identified. Food and nutrition requirements for specific age groups and cultural preferences for foods are examined. The course explores overall program goals, delivery and evaluation, target audiences, funding sources, legislation, and nutrition goals for a variety of community programs.  Local, state, and federal food and nutrition programs are addressed.  The various roles of the nutritionist/nutrition educator in the community setting are identified.
Lecture:  2 hours
Corequisite:  DIET 297  
Lab fee:  $10.00  

DIET 263 Nutrition Care Process (A)                             
2 credits
DIET 263 is an introduction to the study of nutritional assessment, diet modification, and nutritional care plans. Methods and management of clinical documentation will be emphasized. The student will utilize appropriate nutritional assessment tools and techniques and develop care plans and chart notes for various disease states utilizing the Nutrition Care Process and model. Lecture:  2 hours
Prerequisite:  HOSP 153 Nutrition for a Healthy Lifestyle with a minimum grade of “C” Corequisite: DIET 275  
Lab Fee:  $10.00  

DIET 265 Dietetic Technician Seminar (SP)               
1 credit
This course is an in-depth study of recent developments and areas of concern related to providing nutrition care. Each student will select a nutrition topic of current concern, write a research paper, and present an oral report. Information about professional organizations and the ethical practice of dietetics will be discussed. A written exam to assess knowledge attained throughout the seven quarter program will be administered. A grade of “C” or higher is required for graduation.
Lecture:  1 hour
Prerequisite:  DIET 298 with a “C” grade or higher and permission of instructor  
Lab fee:  $2.00  

DIET 275 Medical Nutrition Therapy I (A)                   
5 credits
DIET 275 is an introduction to the study of nutritional assessment, diet modification, and nutritional care plans. The rationale for nutritional intervention and related medical conditions and terminology is presented. Calorie controlled and consistency and nutrient modified diets for a variety of medical and/or life cycle-related conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques for specific medical and/or life cycle-related conditions. The student will plan, prepare and/or evaluate menus, meal plans, meals, and nutritional supplements related to these diet modifications. BIO 262 or BIO 122 must be completed or taken as a corequisite. 
Lecture:  4 hours – Lab: 2 hours
Prerequisite:  HOSP 153 with a “C” grade or higher and permission of instructor  
Lab fee:  $10.00  

 DIET 276 Medical Nutrition Therapy II (W)                   
5 credits
This course is a continuation of the study of nutritional assessment, diet modification, and nutritional care plans presented in DIET 275. The rationale for nutritional intervention and related medical conditions and terminology is presented. Calorie and protein supplemented and nutrient modified diets for a variety of medical conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques for specific medical conditions. The student will plan, prepare and/or evaluate menus, meal plans, meals, and nutritional supplements related to these diet modifications. BIO 262 or BIO 122 must be completed before enrolling.
Lecture:  4 hours – Lab: 2 hours
Prerequisite: DIET 275 with a “C” grade or higher and permission of instructor  
Lab fee:  $10.00  

DIET 297 Dietetic Technician Practicum IV (A)         
3 credits
DIET 297 provides an opportunity for practical application of information presented in the classroom from HOSP 153 and DIET 275 in community health programs. Skills are developed through supervised learning situations to understand the services offered by community based organizations, to develop the ability to utilize their services, to meet and serve clients, to obtain and evaluate nutritional data from individuals, and to establish good working relationships with clients and other personnel. Student must be enrolled in or have completed HOSP 225 and DIET 275.
Lecture:  2 hours – Lab: 7 hours
Prerequisite:  DIET 193 with a “C” grade or higher and permission of instructor  
Lab fee:  $104.00  

DIET 298 Dietetic Technician Practicum V (W)         
2 credits
This is an opportunity for further practical application of information presented in the classroom from HOSP 225, DIET 275, and DIET 276 to clients in related health care facilities. Skills are developed through supervised learning situations to interview clients, to evaluate nutritional data collected, to understand the rationale for dietary modification for nutrient and consistency modification, to understand associated medical terminology and to assist in the planning, preparation and service of modified diet meals. Student must be enrolled in or have completed DIET 276 and HOSP 224.
Lecture:  1 hour – Lab: 7 hours
Prerequisite:  DIET 297 with a “C” grade or higher and permission of instructor   
Lab fee:  $10.00  

DIET 299 Dietetic Technician Practicum VI (SP)       
2.6 credits
DIET 299 is another opportunity for practical application of information presented in the classroom from all technical courses to clients in related health care facilities. Opportunities are provided through supervised learning situations to demonstrate proficiency in client interviewing, to evaluate nutritional data, to understand associated medical terminology and the rationale for dietary intervention, and to assist in the planning, preparation and service of modified diet meals. A grade of “C” or higher is required for graduation.
Lecture:  1 hour – Lab: 11.5 hours
Prerequisite:  DIET 276 and DIET 298 and permission of instructor
Lab fee:  $10.00