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. 64 hours classroom, 50 hours (clinical) preceptor. Hours must be completed by the last day of class.
The student will be prepared to take the national certification exam to begin their career as Dietary Manager/ Food Service Manager.
Association of Nutrition and Foodservice Professionals Orientation
Chapter 1: Translate Nutrition Science into Food Intake
Chapter 2: The Building Blocks of Nutrition
Chapter 3: Digestion, Absorption and the Utilization of Nutrients
Chapter 4: Describe the Process of Digestion
Chapter 5: Overview of Body Systems and Medical Nutrition Therapy Interventions
Chapter 6: Fundamentals of Medical Nutrition Therapy for the CDM
Chapter 7: Obtain Routine Nutrition Screening Data
Chapter 8: Interview for Nutrition-Related Information
Chapter 9: Document Nutrition Information in Medical Record
Chapter 10: Identify Nutrition Problems and Client Rights