Food Service Administration –Dietetic Technician (Nutrition Care) and Foods and Nutrition Course Descriptions 

A study of the nutrients, their functions, sources, requirements, and utilization in the body; an overview of selected problems of excess and deficiency. Required for students planning to take NUTR 115. Class hrs. 3. Offered fall semester.

Topics related to professional organizations and obligations; preparation for employment. Class hrs. 1. Offered spring semester. Recommended as a fourth semester course.

Introduction to the process of nutritional assessment, with emphasis on the process of determining dietary intake and the tools of dietary evaluation; normal nutritional needs, and modifications for infancy, childhood, adolescence, older age, pregnancy and lactation; energy needs and problems of energy balance, including planning and calculating calorie-restricted diets. Class hrs. 3. Prerequisite: NUTR 105 Nutrition Care I or departmental permission. Offered spring semester.

Application of the educative process in the teaching of health care to individuals and groups; principles of interviewing and counseling, considering the patient/client as an individual influenced by a multiplicity of psychological, sociological, and economic influences, in addition to the stresses of illness and hospitalization; methods of planning, implementing, and evaluating group and individual instruction. Class hrs. 3. Offered spring semester.

Important aspects of family and individual meal planning, purchasing and preparation of food, considering the scientific principles underlying preparation of palatable and nutritious food, vegetarianism, selected cultural and religious patterns of eating; sanitation and safety in food preparation. Class hrs. 3; Lab hrs. 3. Offered fall semester.

An overview of the principles of food service management, including development of leadership, menu planning, safety and sanitation; a practical approach to equipment and layout, purchasing, storage, and inventory; current labor problems; computer applications. Class hrs. 3. Offered spring semester.

Application of the theory learned in Nutrition Care I & II to the care of healthy and sick individuals throughout the life cycle, with emphasis on those in selected health care facilities; menu correcting, diet histories, use of patients’ chart to collect information; use of various tools to estimate caloric and nutrient intake. Clinical hrs. 9. Prerequisite: NUTR 105 Nutrition Care I or permission of Department Chair. Pre- or Corequisite: NUTR 115 Nutrition Care II. Offered spring semester. NUTRI 115 must be taken before or with this course.

Medical nutrition therapy as a factor in the prevention and treatment of disease. Rationale and characteristics of diets modified in calories, protein, carbohydrate, fat, cholesterol, sodium, and other nutrients; planning, calculating, and adjusting menus and other intervention modalities. Class hrs. 4. Prerequisites: NUTR 115 Nutrition Care II and BIOL 121, 123 Anatomy and Physiology I & II and Labs, or departmental permission. Offered fall semester.

An exploration of the profession of dietetics and professional opportunities available in various work settings, with emphasis on the role of dietitians and technicians in health care facilities. Class hrs. 1. Offered fall semester.

Application of the theory learned in Clinical Nutrition to the care of hospitalized patients, requiring diets modified in protein, carbohydrate, fat, calories, sodium and other nutrients; planning menus; assisting patients in the selection of menus; evaluating food intake of patients’ charts to collect information; obtaining a diet history and using it as a basis for teaching principles and characteristics of medical nutrition therapy. Clinical hrs: 12. Prerequisite: NUTR 145 Clinical Practicum I; Pre- or Corequisite: NUTR 205 Clinical Nutrition. Offered fall semester. NUTR 205 Clinical Nutrition must be taken before or with this class.