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Sinclair College

DIT 2190 Dietary Managers Nutrition Clinical

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.

Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No

Prereqs: None  

Outcomes

  • Identify the essential nutrients and incorporate them into a written menu for use by residents in a healthcare facility.
  • State the appropriate medical nutrition therapy for disease states and health conditions commonly seen in healthcare institutions; list the correct menu items and textures allowed on the different diets offered in a healthcare facility.
  • Collect necessary information from resident and medical record to screen for nutritional risk factors; accurately calculate ideal body weight, body mass index and percent weight change over time and document necessary information.
  • Analyze a written menu for client acceptance while complying with federal mandates for nutritional adequacy; identify methods of preserving nutritional quality of menu items; modify a menu to meet health needs for texture and nutrient modifications.
  • Utilize the Exchange Lists for Meal Planning and the Food Guide Pyramid website to calculate kcalorie and protein intakes.
  • Working with the multidisciplinary team, define quality in service and identify ways to measure quality. State federal mandates regarding quality care of residents in healthcare institutions.

Credit Hours: 2

Clinical Hours: 4