Description: Orientation to the health care delivery system, including history, economics, medical/legal issues, professionalism, ethics, sociological aspects and wellness concepts. Orientation to the use of technology in the health care system will also be provided, including user interfaces, telecommunications and networks. The development of health care team skills, including critical thinking and problem-solving strategies and multicultural health care perspectives, will be presented. One classroom, three lab hours per week.

Description: The survey course studying the structure and function of the human body. Topics include introductory terminology, cytology, the integumentary system, the skeletal system, the muscular system, the nervous system, the endocrine system, the cardiovascular system, (blood, heart and blood vessels), the lymphatic system, the respiratory system, the digestive system, the urinary system and the reproductive system. Two classroom, two lab hours per week.

Prerequisites: MAT 0050 or MAT 1120 or MAT 1130

Corequisites: BIO 1108

Description: The lab component of a survey course that studies the structure and function of the human body. Lab work topics include histology, cytology and the anatomy of the skeleton, muscles, nervous system structures, blood components, the heart, blood vessels and structures within the respiratory, digestive, urinary and male and female reproductive systems. Summarization is achieved through the dissection of a preserved fetal pig.

Corequisites: BIO 1107

Notes: Fall and Summer only

Description: 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.

Description: Solve health science applications; convert within and between metric, household and apothecary systems; read and interpret health science labels and graphs; calculate and apply statistical concepts; solve problems involving parenteral, pediatric and/or intravenous administration and dosage calculations. Traditional testing (proctored or in Testing Center) is used in all online sections.

Notes: Choose from MAT 1130 or MAT 1450 Students should contact their Academic Advisor to discuss the recommended Math course.

Prerequisites: MAT 0050 or Other (Satisfactory score on math placement test)

Description: Exploration of the development, maintenance and termination of interpersonal relationships. The focus is on effective verbal and nonverbal interactions between two people, highlighting methods of initiating and maintaining effective communication with, and understanding of, others through learning and applying interpersonal communication theory.

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 1525

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Description: 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.

Notes: Summer Only

Description: 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.

Notes: Program limited enrollment course. Summer Only.

Description: 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.

Notes: Program limited enrollment course. Summer Only.

Description: 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.

Notes: Program limited enrollment course. Summer Only

Description: 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.

Notes: Program limited enrollment course. Summer Only

Description: In English Composition I students learn reflective, analytical and argumentative writing strategies, incorporating sources and personal experience. Students will negotiate between public and private rhetorical situations and purposes to achieve academic literacy. They will write multiple drafts using a recursive writing process as they work toward fluency in style and mechanics. Note: Students who have not successfully completed the pre-requisites listed can register for ENG 1101 together with the co-requisite course ENG 0101 - English Composition I Booster.

Prerequisites: DEV 0035 or Other (Placement Test Score)

Description: 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.

Notes: Fall Only.

Description: 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.

Notes: Program limited enrollment course. Fall Only

Description: 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.

Notes: Program limited enrollment course. Fall only

Prerequisites: HMT 1107 and Restricted to Majors

Description: 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.

Notes: Program limited enrollment course. Fall Only.

Prerequisites: DIT 1630 and Restricted to Majors

Corequisites: DIT 2630

Description: 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.

Notes: Program limited enrollment course. Fall Only.

Prerequisites: DIT 1630 and Restricted to Majors

Corequisites: DIT 2625

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Corequisites: DIT 2310

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Corequisites: DIT 2305

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 2625 and Restricted to Majors

Corequisites: DIT 2850

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 2630 and Restricted to Majors

Corequisites: DIT 2845

Description: 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.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: Restricted to Majors

Description: University-parallel course covering history and systems of psychology, behavioral research methods, physiology of behavior, sensation, perception, learning, memory, consciousness, cognition, personality, lifespan development, gender, social psychology, motivation, emotion, stress, mental disorders and therapies.