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. This course has no textbook costs.

Notes: Summer Only

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: Spring Only DMST.S.STC students See advisor for waiver of DIT1630 course prerequisite

Prerequisites: DIT 1525

Description: 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. This course has no textbook costs.

Notes: DMST.S.STC students should meet with Rachel Rank prior to beginning courses for this certificate. Fall and Summer 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: Spring Only

Notes: Summer Only

Notes: Summer Only

Notes: Summer Only

Notes: Summer Only