- Course Title
- Therapeutic Nutrition
Content includes the basics of nutrition: food preferences and customs, dietary guidelines, digestion, nutrient needs throughout the life cycle, medical nutrition therapy; nutrition assessment/screening, implementing diet orders and care plans. 85 hours classroom/50 hours’ preceptor placement.
The student will be prepared for a career as Dietary Manager/ Food Service Manager.
Association of Nutrition and Foodservice Professionals Orientation
- Chapter 1: Food Preferences and Customs
- Chapter 2: Identify Nutrition Concepts
- Chapter 3: Use Basic Nutrition Principles
- Chapter 4: The Process of Digestion
- Chapter 5: Determine Basic Concepts of Medical Nutrition Therapy
- Chapter 6: Explore Complementary and Alternative Therapies
- Chapter 7: Document Nutritional Information in Medical Records
- Chapter 8: Interview Clients for Nutrition Related Information.
- Chapter 9: Conduct Routine Nutrition Screening
- Chapter 10: Utilize NutritionIntake, such as Calories and Sodium
- Chapter 11: Identify Nutrition Problems and Resident Rights
- Chapter 12: Implement Diet Plans or Menus Using Appropriate Modifications.
- Chapter 13: Implement Physician's Dietary Orders
- Chapter 14: Apply Standard Nutrition Care Procedures
- Chapter 15: Review Effectiveness of Nutrition Care Plan
- Chapter 16: Help Clients Choose Foods from Selective Menus
- Chapter 17: Conduct Nutrition Education
- Chapter 18: Participate in Regulatory Agency Surveys
Application required to enter program
Method of Instruction
Lecture, PowerPoint, Blackboard, field trip, class participation
Class Participation: yes
Demonstration of Skills: yes