Nutrition and Foods

Upon completion of this course, the student will be able to:

• explain the roles that dietetic professionals play in the health care setting
• describe the role and limitations of the dietary service supervisor under law (Title 22 and Omnibus Budget Reconciliation Act (OBRA))
• determine acceptable standards of care in dietary services and evaluate compliance to regulatory requirements (county, state, and federal)
• describe the relationship of food service and nutrition care to the operation of the total facility
• categorize the known nutrients, their functions and food sources, and apply this knowledge to individual needs
• distinguish between the various requirements and recommendations of nutrients for individuals during various stages of the life cycle
• identify food patterns as related to religious practices, cultural customs, psychological and family structure, and health beliefs
• identify reliable sources of nutrition information

Upon completion of this course, the student will be able to:

• describe the organization of the food service department, including management principles and responsibilities
• develop employee schedules according to menu needs, preparation work, and meal hours
• describe methods of effective verbal and written communication
• assist in the development of training techniques and evaluation of staff
• describe a total food production system, including a convenience food system and a combination of systems, and compare advantages and disadvantages of each
• develop production guides, complete production records, and requisition food according to menu needs
• formulate policies and procedures for buying, receiving, storing, and managing inventory with respect to budget
• develop standardized recipes, determine yields and costs, and apply appropriate terminology
• supervise quantity production of meals that meet nutrition guidelines, cost parameters, and consumer acceptance

Upon completion of this course, the student will be able to:

• chart the flow of food from receiving to service in a health care facility
• write a clear, inclusive job description of each staff member within a facility
• assign duties for each staff member and schedule hours of work for one week
• implement an in-service training session for a specific task
• identify local markets and purveyors
• demonstrate ability to receive, weigh, count, store, locate, and inventory food and supplies received
• analyze cost of food through waste studies, convenience foods versus foods made from basic ingredients, avoiding repetition of leftovers
• develop standardized recipes to prepare food requisite for one day's menu, including cost
• demonstrate the operation, care, and cleaning of standard commercial kitchen equipment to meet federal, state and local regulations
• prepare time sheets, payroll records, and other employee records
• demonstrate the procedure for handling accidents and complete an accident report form
• determine vulnerable aspects in terms of microbial or other contamination in a food service operation
• develop techniques for attractive presentation of food
• plan menus and manage resources during emergencies and/or crisis situations

Upon completion of this course, the student will be able to:

• apply appropriate nutrition care regulations for long-term care (LTC) residents
• assess food needs related to registered dietitians' (RD) assessment
• compare various therapeutic diets
• assist in the implementation of planned and disaster menus to meet the nutritional needs of residents/patients in accordance with recommended dietary allowances (RDA)
• accurately follow a physician's diet order
• maintain patient dietary files and complete minimum data set (MDS) forms
• choose nutritionally appropriate food substitutes in menus for residents representing diverse cultures and/or religious beliefs

Upon completion of this course, the student will be able to:

• assist registered dietitians (RD) in the development of regular and therapeutic diets according to the recommended dietary allowances (RDA)
• accurately follow a physician's diet order and provide appropriate support
• maintain patients dietary files, and complete minimum data set (MDS) forms
• develop effective interviewing skills to gather information on patients' food preferences
• recognize potential problems that need to be reported immediately to RD
• serve food by methods that conserve nutritive value, flavor, and appearance
• ensure that foods are consumed in the appropriate form as prescribed by a clinical professional
• select nutritionally appropriate food substitutes
• modify diet texture and consistency to meet resident/patients' needs and food preferences
• compare administrative policies and procedures from various health care facilities
• implement an in-service training session

Upon completion of this course, the student will be able to:

• Apply basic nutrition concepts to gain a greater understanding of contemporary nutrition issues
• Analyze nutrition topics from various perspectives
• Discriminate among various nutrition research findings
• Develop conclusions regarding particular nutrition issues

Upon completion of this course, the student will be able to:

• describe the general structure and physiological function of the cell, the digestive, the cardiovascular, and the immune systems and explain how food and nutrient intake affects these systems.
• describe the chemical and biological functions of macro- and micronutrients, their major food sources, and correlate the physiological effects of deficiencies and excesses to their metabolic function.
• differentiate between anabolic and catabolic metabolism; discuss the role that hormones play in the metabolism of the macronutrients.
• explain the chemical interactions between nutrients and non-nutritive substances to influence digestion, absorption, metabolism, and excretion.
• distinguish between the physiological changes from infancy and adolescence to old age, including pregnancy and lactation, and how these changes affect nutrient requirements.
• describe the chemical nature of Adenosine Triphosphate (ATP); evaluate its role in energy metabolism, energy balance, and weight management.
• assess the nutritional adequacy of a person’s diet pattern and propose changes that will align with evidence-based nutrition guidelines and reduce the risk of chronic disease and malnutrition.
• examine the principles of scientific process and methodology as it applies to nutritional research, in order to assess the scientific quality of information by identifying the hypotheses, evaluating the experimental methodology, and the analysis supporting the conclusions.
• evaluate the relationship between dietary patterns, lifestyle factors, and genetics on overall health and chronic disease risk.

Upon completion of this course, the student will be able to:

• describe the interrelationship of nutrition, fitness, and the physiological effects of exercise.
• explain how progressive fitness training is influenced by nutritional intake and alters nutritional requirements.
• identify the known nutrients, their functions, and food sources.
• identify food sources of energy-yielding nutrients used as fuels by the human body and estimate the energy requirements for various sports and activities.
• explain how anaerobic and aerobic energy systems are utilized during exercise and affected by fitness training.
• explain the special nutritional requirements pre-exercise, during exercise, and post-exercise.
• analyze the importance of proper water intake, hydration status, and electrolyte balance in physical activities.
• analyze the diet in terms of nutrient and energy content, and using accepted scientific nutrition principles design a diet recommended for an individual's optimal physical performance.
• evaluate sources of information for validity and reliability in relation to nutrition and exercise.
• evaluate the effectiveness and recognize the safety concerns of various nutritional supplements.
• apply nutrition knowledge to individual needs as they relate to both the recreational and competitive athlete.

Upon completion of this course, the student will be able to:

• describe the basic principles of nutrition, including classification of essential nutrients and identification of key nutrients of various foods.
• explain the role of nutrients for achieving optimal fuel and energy utilization for physical performance.
• critique dietary programs for weight control.
• evaluate the effectiveness and recognize the safety concerns of various dietary supplements.
• explain how nutrient intake relates to health status and the development of chronic disease.
• incorporate current dietary recommendations into planning healthy diets for physically active persons.
• describe the importance of proper water and electrolyte regulation in terms of safety, health, and exercise performance.
• explain the causes and symptoms of nutrient deficiency and toxicity.

Upon completion of this course, the student will be able to:

• compare the traditional food habits, common foods, meal patterns, special occasion foods, food taboos, and the role of food from various regions of the world.
• identify food species important to geographic areas of the world.
• compare traditional food habits with contemporary food habits of the major cultural groups in the United States.
• analyze similarities and differences in the nutritional contributions from comparative ethnic foods.
• identify food patterns as related to religious practices, cultural customs, and health beliefs.
• research food practices and beliefs of cultures around the world.
• compare regional food in the United States to migration routes and food from around the world.
• analyze development of personal food habits and health beliefs derived from one's cultural background.
• analyze nutritional contributions from comparative cultural foods and their relationships to health and disease.
• examine food practices of various cultural groups and relate those to personal beliefs and practices.

Upon completion of this course, the student will be able to:

• identify laws and regulations related to health, safety, and nutrition in early childhood settings.
• identify health and safety risks and prevention strategies in care and education settings and evaluate assessment tools, policies, and practices that protect the health and safety of children in childcare settings.
• describe an early childhood educator or caregiver's role and responsibility in modeling good health, safety, and nutrition habits.
• analyze culturally responsive strategies for partnering with families and the community to support a healthy and safe environment for children.
• identify community resources and develop a variety of collaboration methods with families and teachers that promote children's health, safety, and nutrition.
• identify nutrient needs during fetal development, infancy, and childhood, and evaluate and plan economic, safe, and nutritional meals and snacks for children that meet current nutrition standards.
• design and develop developmentally appropriate, culturally responsive learning experiences and environments that support the topics of health, safety, and nutrition.
• identify and explain the major nutrients and their food sources and evaluate the child's nutrient intake by comparing it with current nutrition standards and recommendations.
• define the broad concepts and practices of health, safety, and nutrition and their interrelationships as they relate to the well-being of children.

Upon completion of this course, the student will be able to:

• explain the role of nutrition in the health and well-being of older adults.
• discuss strategies for the prevention of disease and chronic conditions in older adults.
• describe the physiological changes to the body that may occur as a result of the aging process.
• list and describe the major food-assistance programs for older adults.
• discuss the purpose and objectives of nutrition screening methods.
• outline the benefits, list the necessary components, and list the nutritional considerations of an exercise regimen for an older adult.
• illustrate how cultural values influence food choices made by older adults.
• discuss the nutrient needs of older adults as a result of physiological changes.

Upon completion of this course, the student will be able to:

• compare the traditional food habits, common foods, meal patterns, special-occasion foods, food taboos, and the roles of food from various regions of the world.
• identify core foods important to geographic areas of the world.
• analyze similarities and differences in the nutritional contributions from ethnic foods.
• identify food patterns as related to religious practices, cultural customs, and health beliefs.
• research the food practices and beliefs of cultures around the world.
• compare regional food in the United States to migration routes and food from around the world.
• analyze development of personal food habits and health beliefs derived from one's cultural background.
• analyze nutritional contributions from comparative cultural foods and their relationships to health and disease.
• examine food practices of various cultural groups and relate those to one's personal beliefs and practices.