Exploration of all aspects of the nutrition and dietetics profession. Introduces the Academy of Nutrition and Dietetics (AND) professional organization and structure as well as supporting professional nutrition branches and organizations. Students are introduced to the student membership opportunity with the AND. The course covers the recognized nutrition professionals and the credentialing processes for each. Clarifies the roles, requirements and standards of practice for different nutrition professionals. Review and case study assessment of the professional application of the Academy of Nutrition and Dietetics Code of Ethics. Utilizes an expert panel discussion venue with area nutrition professionals in various professional practice roles. Investigates areas of nutrition professional's employment and advanced degree programs. The AND public policy efforts are reviewed. Students review the Policies and Procedures for the Nutrition and Dietetics department. Students initiate a professional e-portfolio, which is maintained throughout the Nutrition and Dietetics Technician program.
1 Credit Hour
Exploration of the nutrition and dietetics profession. Introduces the professional organization and structure as well as supporting professional nutrition organizations. Covers credentialing and the Academy of Nutrition and Dietetics Code of Ethics. Clarifies the roles and requirements of different nutrition professionals. Utilizes an expert panel discussion venue with area nutrition professionals in various practice roles. Investigates areas of employment and advanced degree programs. Students review the Policies and Procedures for the Nutrition and Dietetics department. Student initiate a professional e-portfolio, which is maintained throughout many Sinclair programs.
1 Credit Hour
Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.
3 Credit Hours
Overview of general nutrition principles focusing on healthy food choices, disease prevention and sports nutrition. Explores fad diets, herb/supplements and use of ergogenic aids. Incorporates effective use of nutrition information from reliable sources as well as personal responsibility in a professional setting.
3 Credit Hours
The use of root words, combining forms, prefixes and suffixes related to pathology, diagnosis and treatment of body systems pertaining to the practice of dietetics. Exposure to research journal articles and medical terminology application.
1 Credit Hour
This is an in-depth study of the principles of nutrition with emphasis on the functions of the nutrients, their digestion, absorption, metabolism, inter-relationships and nutrition requirements. Incorporates assessment of nutritional health risks, health promotion and disease prevention theories. Explores the influence of socioeconomic, cultural, psychological and environmental factors on food and nutritional behavior.
3 Credit Hours
Nutritional needs of individuals from conception to maturity, including physiological, psychological, environmental and sociological factors affecting nutrition. The Nutrition Care Process is introduced. Four lifecycle clients (pregnancy, toddler, young adult, and elderly) are interviewed and assessed. Incorporates weekly counseling sessions on weight management strategies with an individual client for each student. Examines nutrition concerns for special health conditions including allergies, eating disorders, and obesity. Two classroom, five directed practice hours per week.
3 Credit Hours
Addresses community food/nutrition issues and federal/nongovernmental programs designed to meet needs of at-risk populations. Focuses on tools, strategies and resources to evaluate effectiveness of community programs. Students participate with community agencies providing nutrition programs and education. Two classroom, five directed practice hours per week.
3 Credit Hours
Study of the interrelationship between nutrition and physical fitness including nutrient and food energy needs of individuals who are physically active. Discussion of nutritional aspects for specific sports. Examination of nutrition research related to health enhancement and performance. Investigation of current research in the nutritional evaluation of the athlete. Topics include dietary needs, fluid replenishment, pre-game meals, tissue maintenance, growth and development, immune function, energy development, dietary guidelines, sound dietary practices and "fad" diets for the athlete.
3 Credit Hours
Practical skill development in feeding techniques for the elderly, hospitalized, rehabilitation, or populations with physical feeding need support. Ensures understanding of nutritional needs of patients and residents, communication and interactions between patients/residents/staff, behavior challenges and safety procedures. Students receive a Dining Assistant Certificate from Ohio Department of Health upon completion.
1 Credit Hour
Introductory course for nutrition care personnel in health care institutions. Overview of nutrition principles, medical nutrition therapy and menu planning. Exploration of diseases/health conditions that require nutrition intervention. Addresses multidisciplinary team approach to long term care resident care. Nutrition Care Process introduced with basic nutrition-related calculations. Two classroom, five directed practice hours per week.
3 Credit Hours
Hands-on experiences in health care institutions. Incorporates the Nutrition Care Process with emphasis on screening/documentation of client information. Utilizes basic nutrition principles for menu planning, medical nutrition therapy while providing quality care. Requires Registered, Licensed Dietitian preceptor for a portion of the four clinical lab hours per week.
2 Credit Hours
This course provides opportunity for the learning, development, and preparation of a variety of necessary counseling and communication skills that are required for the practice of an entry-level healthcare professional. An integrated approach to the theory, techniques, skills, and values of Motivational Interviewing along with prominent models of behavioral change utilized in interviewing and counseling approach. Practice through written assignments, self-study, course exercises, discussions, role-playing and oral presentations. Explore teaching methods/materials to maximize educator effectiveness while accommodating different learning styles and diverse audiences. Evaluation (formative, summative) of learning and assessment rubric design are included along with the DEAL model for critical reflection. Use of media/education resources and current education materials addressed. Research design methods are introduced and analyzed. A Service Learning project is incorporated into course activities.
3 Credit Hours
Varied content offering of special interest to the discipline but not covered within existing courses; may be scheduled in a classroom/seminar setting or in nontraditional format.
0.5 - 9 Credit Hours
Explore cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Identify the demographics and research/evaluate the differences and similarities among the various cultures of the world. Demonstrate the relationship between traditional foods, cultural and current food practices. One classroom, three clinical lab hours per week.
2 Credit Hours
This laboratory component of DIT 2305 explores cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Indigenous ingredients and flavor profiles of international cuisines are addressed. Advanced preparation methods and cooking techniques will be utilized and demonstrated. Two lab hours per week.
1 Credit Hour
This course is an introduction to the science of food in relation to chemical composition, nutritional value, processing methods, quality, safety, and standards of identity using an ecological approach, experimentation, and research. Students will demonstrate cooking methods and procedures, use basic and advanced knife skills, maintain nutritional quality of food and present proper plate composition for aesthetic value. One classroom, six lab hours per week.
3 Credit Hours
This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Institutional and healthcare food safety and sanitation principles will be reviewed and applied. A ServSafe (level II) certificate will be earned from the National Restaurant Association (NRA) to all students successfully passing the proctored ServSafe exam. Nutrition & Dietetics Technician students, as well as Dietary Manager program students, must successfully complete this course with a "C" or better and also successfully complete the ServSafe certification exam. Students with a current ServSafe certification may waive the ServSafe examination portion of this course with appropriate submission of a valid and verifiable ServSafe certificate provided to the instructor.
3 Credit Hours
Hands-on experience completed in an institutional foodservice kitchen. Covers menu development including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, safety and sanitation. Five directed-practice hours per week at assigned site.
1 Credit Hour
This food laboratory course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. A review of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation are completed. Food composition and product evaluation along with the application of food pairing, plating, and garnishing techniques reviewed. Hazard analysis critical control point standards are identified and reinforced. Six lab hours per week.
3 Credit Hours
Medical nutrition therapy for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Content includes modified texture/therapeutic feeding strategies, dietary interventions for swallowing difficulties and enteral/parenteral/IV feeding routes. Incorporates the nutrition care process with emphasis on nutritional assessments, minimum data sets, care assessment triggers and care plans.
3 Credit Hours
Directed practice component of medical nutrition therapy I series: for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Menu writing for therapeutic interventions; feeding routes for enteral, parenteral and IV therapy; patient interviews, nutrition screening and nutrition care process. Ten directed practice hours per week.
2 Credit Hours
This course introduces the functions of management and identifies a variety of tools used to assist with organizational performance. While designed for the healthcare nutrition department managerial application, the proliferation of foodservice business operations such as cafes, coffee shops, and specialty food kiosks within healthcare settings, this course provides retail business concept strategies and exposure. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations in healthcare nutrition environments reviewed. This foodservice course culminates the Nutrition & Dietetics Technician program food service and food management curriculum offerings. Students continuing on to complete their Medical Nutrition Therapy I and II courses must successfully complete the Mid-Program Assessment for Domain I (foodservice management) exam offered in this course. Students will have 3 attempts to successfully complete the assessment exam with an 82% or higher. Unsuccessful completion of the assessment exam will require a Program Director-guided remediation strategy.
3 Credit Hours
Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five directed-practice hours per week at assigned practicum site.
1 Credit Hour
Capstone course for the medical nutrition therapy series. Course content includes medical nutrition therapy for cancer, AIDS, disorders of the lower gastrointestinal tract, gallbladder, liver and renal disease. Incorporates review modules, case studies, critical thinking exercises and the nutrition care process addressing feeding routes and diseases.
3 Credit Hours
Directed practice component covering topics in Medical Nutrition Therapy II: cancer, childhood obesity, disorders of the lower gastrointestinal tract, gallbladder, liver, renal diseases. Practicum includes: menu writing for modified texture/ therapeutic interventions; feeding routes; patient interviews, nutrition screening/education and the nutrition care process from admission to discharge. Ten directed practice hours per week.
2 Credit Hours
This capstone course prepares students for the national credentialing nutrition and dietetic technician (NDTR) examination as well as preparation for employment in nutrition professional positions. This course reviews SCC Professional Portfolio completion utilized to track student competency, knowledge, and performance throughout the DT program as well as providing a self-marketing tool for the student seeking employment or pursued education and internship ventures. This course includes job interviewing skills and resume writing sessions. This course reviews professional ethics scenarios as well as life-long learning opportunities and the Academy of Nutrition and Dietetics continuing education submission process. Students are provided with NDTR national exam information and the exam application process. This program-culminating nutrition and dietetics course contains a comprehensive program exam covering all ACEND competency and knowledge standards divided into two domains that reflect the two scored domain areas on the NDTR credentialing exam. Students must pass the program-comprehensive exam (Domains I & II) with a "C" or better to earn a release of the ACEND Verification statement required for the NDTR national credentialing exam application. Capstone students will have 3 attempts to successfully complete the comprehensive program assessment exam with a score of 82% or higher. Failure to successfully complete the comprehensive program assessment exam after 3 attempts will result in a maximum grade of "D" for the student. Opportunities for remediation pathways are provided to all students with a grade of "D" with this opportunity outlined in the Nutrition and Dietetics Policy and Procedures Student Handbook available on the Sinclair Nutrition and Dietetics program website.
1 Credit Hour
Discover how to use nourishing ingredients and choose preparation methods that lead to healthy cooking habits. Explore flavor combinations and valuable tips for stocking a healthy kitchen. Expand your cooking skills to create recipes that are wholesome, nutritious and delicious.
0 Credit Hours