patient care and education. Lecture 4 hours. Laboratory 0 hour. Prerequisite: DIET-121 Nutrition Care II and CHEM-109 Introduction to Biochemistry, or concurrrent enrollment. DIET-132 Fundamentals of Dietetic Basic Foods - 4 Cr. - Concepts, theory, scientific principles and application of basic and quantity food preparation for dietetic-nutrition services. Emphasis on microbiological practices, safety and nutritional standards, recipe conversion and use of metric system. Lecture 4 hours. Laboratory 0 hours. Prerequisite: DI ET-101 Dietetic Orientation and Management Techniques. DIET-133 Dietetic Quantity Food Production Management - 3 Cr. Food laboratory sessions with use of weights and measures, application of scientific principles, techniques and methods of food production for normal and therapeutic meals and use of tools and equipment appropriate for different food delivery systems. Evaluation of food products consistent with standards and nutritional criteria appropriate for all ages and diverse ethnic groups. Lecture 1 hour. Laboratory 6 hours. Prerequisite: DIET-132 Fundamentals of Dietetic Basic Foods. DIET -134 Therapeutic Nutrition Meal Planning Evaluation - 3 Cr. The students will study application of meal planning and management concepts in various food systems. They will analyze functions and the application of therapeutic food service systems. Evaluation will be based on nutritional adequacy throughout the life cycle related to techniques and methods suitable to both basic and therapeutic diet meal planning. Lecture 3 hours. Laboratory 0 hours. Prerequisite: DIET-160 Normal and Therapeutic Nutrition Clinical Field Experience. DIET-160 Normal and Therapeutic Nutrition Clinical Field Experience 2 Cr. - The application of normal and therapeutic nutrition theory under the supervision of a registered dietician. The student will spend 10 hours per week in an off-campus clinical field experience. Lecture 0 hours. Laboratory 0 hours. Prerequisite: DIET-124 Nutrition and Diet Therapy, CHEM-109 Introduction to Biochemistry or concurrent enrollment.
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DIET-161 Dietetic Technician Clinical Field Experience - 4 Cr. Experience in nutrition services under direction of an American Dietetic Association registered dietician. Participates and observes relevant activities in nutrition care and dietetic services, and in diverse job functions and activities that will enhance skills of dietetic technician . Selected supervisory clinical experience on a rotating basis. The student will spend 20 hours per week in an off-campus clinical experience. Lecture 0 hours. Laboratory 0 hours. Prerequisite: DIET -123 Advanced Diet Therapy and Nutritional Problems. DIET-220 Dietetic Technician Employment Trends and Requirements - 2 Cr. - Study of new and relevant trends in dietetic and nutrition services and implications for employment opportunities for dietetic technicians as supportive personnel in nutrition care management. Review of policies, procedures and processes associated with personnel applications resumes and development of placement files for employment and continuing educa路tion purposes. Lecture 2 hours. Laboratory 0 hours. Prerequisite: Concurrent enrollment in DIET-236 Dietetic Organization and Management Procedures. DIET-222 Geriatric Nutrition - 4 Cr. - Study and application of nutrition concepts and prinCiples and nutritional care management associated with needs of elderly. Review of health regulations governing nutritional care management and health services of geriatrics, chronically ill and handicapped groups. Topics to cover physiological and socioeconomic factors affecting quality of nutritional status with emphasis on decreased functional ability, basal metabOlism, dentition, and gastrointestinal and physical constraints which affect food intake. Lecture 4 hours. Laboratory 0 hours. Prerequisite: Concurrent enrollment in DIET223 Geriatric Nutrition Clinical Field Experience. DIET-223 Geriatric Nutrition Clinical Field Experience - 2 Cr. - 'A clinical field experience course. Students receive practical nutrition and human service experiences and exposure in agencies and institutions specializing in delivery of services to geriatric persons of diverse ethnic