Dietetic Technician Major (DIET)

DIET 1901 DIET Practicum I (A)

1.5 credits
Practical application of information presented in the classroom related to the field of dietetics, dietetic professionals, and education pathways. Skills are developed through supervised learning situations and observations of Dietetic Technician roles in health care facilities, community agencies and schools.
Seminar: 1 hour – Practicum: 3.5 hours
Prerequisite: Instructor permission required     Lab fee: $60.00

 

DIET 1902 DIET Practicum II (SP)

2 credits
Practical application of information presented in the classroom from HOSP 1122, HOSP 1153, HOSP 1109, and HOSP 1107. Skills are developed through supervised learning situations to operate and maintain foodservice equipment, to participate in food production and service, and to maintain food quality and portion control. Skills are also developed through supervised learning situations to procure and store food, supplies and equipment, to maximize fiscal outcomes, to participate in quality improvement, and to provide for the nutritional needs of the customer.
Seminar: 1 hour – Practicum: 7 hours
Prerequisite: DIET 1901; minimum grade of “C”
Corequisites: HOSP 1107, HOSP 1109     Lab fee: $20.00

 

DIET 2265 Dietetic Current Issues (SP)

1 credits
This course is an in depth study of current topics in the field of nutrition. Information about professional organizations, and the legal and ethical practice of dietetics will be discussed. Current legislative issues and their impact on the profession are reviewed.
Lecture: 1 hour

 

DIET 2275 Medical Nutrition Therapy I (A)

3 credits
An introduction to the study of nutrition assessment, diet modifications and nutrition 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 conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques and develop care plans and chart notes for specific medical conditions using the Nutrition Care Process and model. Methods and management of clinical documentation will be emphasized. The student will plan, prepare and evaluate menus and nutritional supplements related to these diet modifications.
Lecture: 2 hours – Lab: 2 hours
Prerequisites: HOSP 1153, BIO 2232; minimum grade of “C”     
Lab fee: $10.00

 

DIET 2276 Medical Nutrition Therapy II (SP)

3 credits
A continuation of the study of nutrition assessment, diet modifications, nutrition care plans and documentation. The rationale for nutrition intervention and related medical conditions is presented. 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 student will identify and utilize appropriate nutritional assessment tools and techniques and develop care plans and chart notes for specific medical and/or life cycle related conditions using the Nutrition Care Process and model. The student will plan, prepare and evaluate menus and nutritional supplements related to these diet modifications.
Lecture: 2 hours – Lab: 2 hours
Prerequisite: DIET 2275; minimum grade of “C”     Lab fee: $10.00

 

DIET 2277 Dietetic Technician Registration Exam Review (SP)

1 credit
This course is designed to prepare dietetic technician majors for success in completing the American Dietetic Association- Commission on Dietetic Registration Examination for Dietetic Technicians.
Lecture: 1 hour
Prerequisite: DIET 2901

 

DIET 2901 DIET Practicum III (A)

2 credits
Supervised learning situations in community based organizations develop student skills in utilization of community services, group and individual nutrition education presentations, in interviewing skills and techniques used to obtain and evaluate nutrition data from individuals, and utilization of communication skills with both clients and other personnel. Additional client interviews, assessment of nutrition data, review of diet modification rationales and menu planning for modified diets are provided through supervised learning situations in a healthcare facility.
Seminar: 1 hour – Practicum: 7 hours
Prerequisites: DIET 1902; minimum grade of “C” or DIET 192 and DIET 193     Lab fee: $100.00

 

DIET 2902 DIET Practicum IV (SP)

2.5 credits
Practical application of information presented in the classroom from all technical courses to clients in health care facilities. Opportunities are provided through supervised learning situations to demonstrate proficiency in client interviewing, evaluation of nutritional data, rationales for dietary intervention and menu planning for modified diets. A grade of C or higher is required for graduation.
Seminar: 1 hour – Practicum: 10.5 hours
Prerequisites: DIET 2901, DIET 2275; minimum grade of “C”
Corequisite: DIET 2276     Lab fee: $20.00

 

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A, Autumn
W, Winter
SP, Spring
SU, Summer

DL, Distance Learning