List and discuss examples of ethical considerations for the food and nutrition professional.
Describe the basic tenants of patient confidentiality according to the Health Insurance Portability and Accountability Act of 1006 (HIPPA).
Apply basic concepts and principles of nutrition and medical nutrition therapy in the screening of clients and provide basic medical nutrition therapy under the supervision of a registered dietitian.
Interpret and accurately document nutrition data in the medical record.
Effectively communicate client information to other health professionals.
Develop and evaluate effectiveness of client care plans.
Demonstrate proficiency in following requirements of local, state and federal regulations.
Participate in regulator agency surveys
Plan and provide appropriate meal service to clients.
Demonstrate proficiency in the protection of food in all phases of storage, preparation, holding, service and transportation using HACCP guidelines.
Demonstrate ability to manage physical facilities to ensure compliance with safety and sanitation regulations.
Demonstrate ability to manage care, maintenance and use of facility equipment.
Course Description This course provides a supervised, 90-hour learning experience in clinical and community environments with emphasis on developing skills in Nutrition/Medical Nutrition Therapy and Sanitation/Food Safety. It is required for students seeking a certificate in the Dietary Manager Program. The course prepares learners to complete nutritional assessments and care plans for patients; describe the nutritional needs of people across the life cycle; prepare menus and transpose these to modified diets; develop an infection control program based on principles of sanitation; and develop a preventive accident program to reduce work related accidents. Credits: 2