Apr 22, 2025  
2025-2026 Catalog 
    
2025-2026 Catalog
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DIT 130P - Dietary Manager Supervised Practice


Credits: 2
150 Practicum Hours

Prerequisites: DIT 102, DIT 103, DIT 104, DIT 105L, DIT 106, DIT 110, DIT 114, DIT 125, ALH 140
Co-requisites: DIT 113

Description
This course provides an orientation to the practice of Certified Dietary Managers (CDM) 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. Use clear and effective oral and written communication.
  2. Apply critical thinking skills. 
  3. Obtain routine nutrition screening data.
  4. Document nutrition information in the medical records.
  5. Interview patients for nutrition and dietary related information.
  6. Identify nutrition problems and client rights.
  7. Modify diet plans.
  8. Implement the written diet orders.
  9. Apply standard nutrition care.
  10. Review effectiveness of the nutrition care plan.
  11. Manage special nourishments and supplemental feedings according to the written diet order.
  12. Assist clients with food selection based on written diet order.
  13. Use nutrition education materials.
  14. Supervise the production and distribution of food.
  15. Monitor meal service.
  16. Implement continuous quality improvement procedures for a foodservice department.
  17. Manage purchasing, receiving, storage and distribution of
    food and supplies following established sanitation and
    quality standards.
  18. Protect food in all phases of preparation using Hazard Analysis Critical Control Point (HACCP) guidelines.
  19. Manage professional communications.
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. Special event planning
  5. Nutrition screening and care assessment
  6. Medical record documentation
  7. Nutrition education
  8. Special nourishments and supplements
Reference Materials
Practicum manual provided by the 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 & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 11/18/2024


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