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Dec 26, 2024
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DIT 102 - Dietetic/Foodservice Orientation
Credits: 3
3 Lecture Hours
Description
This introductory course provides the student with an overview of both the foodservice and clinical aspects of the professional role of the dietetic technician and the dietary manager in a variety of settings. Field visits and guest speakers enhance content. 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:
- 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.)
- Use clear and effective oral and written communication (CNDT 2.2).
- Participate in professional and community organizations (CNDT 2.7).
- Perform self-assessment and develop goals for self-improvement throughout the program (CNDT 2.10).
Listed Topics
- The profession of dietetics
- Dietetic education and training
- Dietetic credentialing
- Health care team
- Hospital organizations, health care agencies and the community
- Ethics and health care
- History of foodservice
- Contract service
- Production systems
- Foodservice operations
- Future of foodservice
Reference Materials
Textbook, audio-visual, field visits.
Approved By: Bullock, Quintin Date Approved: 05/16/2018
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