Mar 29, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

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DIT 201P - Dietetic Supervised Practice 1


Credits: 4
240 Practicum Hours

Prerequisites: DIT 102 , DIT 103 DIT 104 , DIT 105L , DIT 110 , DIT 114  and DIT 125  
Co-requisites: DIT 113  

Description
This course provides an orientation to the practice of dietetics in a health care facility under the supervision of a Registered Dietitian (RD).  The principles of nutrition care and foodservice operations are observed and practiced. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. Demonstrate the practical application of food production systems and nutrition care process.  
  2. Access data, references, patient education materials, consumer and other information from credible sources (CNDT 1.1).
  3. Evaluate information to determine if it is consistent with accepted scientific evidence (CNDT 1.2).
  4. Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria (CNDT 1.3).
  5. Implement actions based on care plans, protocols, policies and evidence-based practice (CNDT 1.4).
  6. Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics (CNDT 2.1).
  7. Use clear and effective oral and written communication (CNDT 2.2).
  8. Prepare and deliver sound food and nutrition presentations to a target audience (CNDT 2.3).
  9. Demonstrate active participation, teamwork and contributions in group settings (CNDT 2.4).
  10. Function as a member of interprofessional teams (CNDT 2.5).
  11. Refer situations outside the nutrition and dietetics technician scope of practice or area of competence to a registered dietitian nutritionist or other professional (CNDT 2.6).
  12. Demonstrate professional attributes in all areas of practice (CNDT 2.8).
  13. Show cultural competence in interactions with clients, colleagues and staff (CNDT 2.9).
  14. Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist (CNDT 3.1).
  15. Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics Practice for individuals, groups and populations in a variety of settings (CNDT 3.2).
  16. Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the literacy level of the audience (CNDT 3.5).
  17. Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs (CNDT 3.6).
  18. Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals (CNDT 3.7).
  19. Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services (CNDT 4.1).
  20. Perform supervisory, education and training functions (CNDT 4.2).
  21. Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data (CNDT 4.3).
  22. Participate in development of a plan for a new service including budget (CNDT 4.4).
  23. Implement and adhere to budgets (CNDT 4.5).
  24. Assist with marketing clinical and customer services (CNDT 4.6).

 Listed Topics

  1. Sanitation and safety in the foodservice operation
  2. Recipe standardization and costing
  3. Inventory, storage and handling of goods in the foodservice operation
  4. Employee selection and evaluation
  5. Orientation of new employees
  6. Supervision and management of employees
  7. Special event planning
  8. Nutrition care assessment and planning for clients with disorders such as gastrointestinal, cardiovascular, renal and kidney, cancer, HIV\AIDS, over nutrition/under nutrition, diabetes and conditions requiring enteral and parenteral nutrition support
Reference Materials
Practicum Manual supplied by College.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:
  • Communication
  • Critical Thinking and Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022


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