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
- 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