DIET 100

• Title: Foodservice Management for Dietary Managers
• Number: DIET 100
• Effective Term: Fall 2014
• Credit Hours: 3
• Contact Hours: 3
• Lecture Hours: 3

Description:

This course provides a comparison of the different types of meal service, along with ways of satisfying client preferences. Students will understand and apply the various components of foodservice including forecasting, purchasing, receiving and storing food, and equipment recommendations. Budgeting, marketing, safety and food quality of the industry will also be covered. 3 hrs. lecture/wk.

I. Foodservice Industry
   A. Name the types of institutions that provide foodservice operations.
   B. List current trends and issues.
   C. Define institutional foodservice.
   D. Explain how the objectives of an institutional foodservice operation are developed.
   E. Compare contract management with self-operation of an institutional foodservice operation.

II. Organizational Chart
   A. Identify the lines of authority, power, responsibility and accountability on an organizational chart, as well as the role of the dietary manager.
   B. Compare organizational charts from different institutions.
   C. Discuss the interrelationships among departments in an institution.

III. Client Preferences
   A. Define who the customers are.
   B. Discuss ways to determine client preferences.
   C. Recognize reasons for understanding customer needs and preferences.
   D. List information, prepare questions and administer a survey. 
   E. Identify patient food preferences and food problems.
   F. Determine ways to incorporate information into both employee training and menus in an institution.

IV. Meal Service Systems
   A. Discuss the value of evaluating meal service.
   B. Determine types of distribution systems.
   C. Differentiate between centralized and decentralized service.
   D. Analyze differences between tray service and group dining.
   E. Calculate trays per minute.
   F. Use an evaluation questionnaire.
   G. Discuss solutions for obstacles or constraints in food distribution.
   H. Evaluate compliance of meals served as posted in an institution.
   I. Make recommendations for choosing or revising a service and delivery system.
   J. Recognize that payment systems are integrated with service and delivery.

V. Selective Menus
   A. Define selective menu.
   B. Review dietary requirements of clients.
   C. Determine regulations regarding food substitutions and meeting client food preferences.
   D. Plan appropriate selective menus.
   E. Match food items identified with client preferences and diet restrictions.

VI. Forecasting
   A. Explain the need for forecasting.
   B. Identify methods for forecasting.
   C. List events that can affect forecasting.
   D. Gather data needed for forecasting.
   E. Consider menus, recipes, diet census, tally sheets and cafeteria needs to develop requisitions.
   F. Use data to forecast.
   G. Develop procedures and forms to monitor food production.
   H. Develop procedures for monitoring food waste control.

VII. Purchasing
   A. Describe how an inventory list is developed.
   B. Identify resources needed to develop requisitions.
   C. Explain the procedure for determining inventory value.
   D. List the objectives of purchasing.
   E. Differentiate among the types of purchasing.
   F. Describe how to develop specifications for food products.
   G. Discuss the process of evaluating products for possible purchase.
   H. Evaluate facility needs, budget restrictions and products available.
   I. Complete purchase order/requisition forms.
   J. Identify practices that are essential for ethical purchasing.

VIII. Receiving, Storage and Distribution
   A. Discuss the impact of receiving practices on quality and cost.
   B. Describe accounting procedures and documentation, from purchasing through receiving, storage and issuing.
   C. Discuss the need to supervise the requisition and distribution of supplies.
   D. Establish security procedures.

IX. Equipment
   A. List factors that influence the design of a foodservice facility.
   B. Examine the regulatory requirements that affect design and construction decisions.
   C. Compare equipment in receiving, storage, production and service areas.
   D. Outline steps for purchasing capital equipment.
   E. List factors affecting equipment selection.
   F. Review an equipment specification.
   G. List the benefits of effective preventive maintenance.
   H. Complete an equipment record card.
   I. Justify a decision to purchase a piece of equipment.
   J. Identify training needs for current and new equipment.

X. Quality
   A. Determine management actions that influence the quality of food served.
   B. Describe the steps involved in managing quality.
   C. List the different methods of evaluating food quality.
   D. Locate where food quality standards are located.
   E. Evaluate food quality/quantity served.
   F. Describe recommendations for improvement.
   G. Recognize the influence of external standards in a dietary quality management program.
   H. Discuss record keeping and monitoring for accountability.
   I. Recognize the influence of external standards in a dietary quality management program.

XI. Safety and Productivity
   A. Identify common safety hazards in foodservice.
   B. Determine federal safety laws/regulations.
   C. List techniques for improving safety in the workplace.
   D. Explain the concept of ergonomics.
   E. Discuss examples of practices that improve ergonomic factors in foodservice.
   F. Differentiate between employee productivity and work simplification.
   G. Apply principles of work simplification.
   H. Write an inspection report on hazard control.

XII. Budget
   A. Distinguish between cash operations and board plans.
   B. Explain how a budget is used.
   C. Define key terminology used in budgets.
   D. Identify the role of the dietary manager in financial management.
   E. State the major factors affecting cost control for food production and service, labor and operating expenses.
   F. Compare monthly costs to monthly budget.
   G. Determine labor costs.
   H. Convert employee lists and working hours to FTE figures.
   I. Prepare a short financial report.

XIII. Cost-Effectiveness
   A. Analyze the need for cost-effective procedures.
   B. Review the bidding process and application to cost control.
   C. Examine terms used in budget reporting.
   D. Read an operating statement.
   E. Recommend cost-saving purchasing practices.
   F. Recommend cost-saving department practices.
   G. Establish criteria to assess labor costs.
   H. Investigate software designed for financial management.

XIV. Revenue-Generating Services
   A. Plan foodservice and menus for a catered event.
   B. Calculate costs and price per unit for a catered event.
   C. Research new revenue-generating opportunities.
   D. Determine target audience.
   E. Name some examples of an image a dietary department might wish to convey as a foundation for marketing efforts.
   F. List examples of promotional techniques.
   G. Establish criteria to assess the marketing effort.
   H. Design a simple marketing plan for a foodservice department.

XV. Department Services
   A. Identify outside groups and departments important to the work of the foodservice department.
   B. Prepare a list of services provided by the foodservice department.
   C. Identify internal groups/departments who might work together to provide services to the community.
   D. Develop a plan to meet community needs.
   E. Honor clients’ rights while providing food and nutrition care.

XVI. Continuous Quality Improvement (CQI)
   A. Define terms related to CQI.
   B. Relate the need for CQI to meet current regulations.
   C. List steps required in CQI.
   D. Determine the CQI process in a facility.
   E. Identify the role of the dietary manager in the CQI process.
   F. Monitor quality indicators.
   G. Develop auditing tools to determine the effectiveness of quality indicators.

Exams and quizzes 40-60% 
Projects, assignments, and activities 40-60%
Total 100%
 
Grading Criteria:
90%-100% A
80%-89% B
70%-79% C
60%-69% D
Below 60% F

DIET 105

• Title: Foodservice Internship for Dietary Managers*
• Number: DIET 105
• Effective Term: Fall 2014
• Credit Hours: 1
• Contact Hours: 96
• Lecture Hours:
• Other Hours: 96

Requirements:

Prerequisites or corequisites: DIET 100 and Department Approval

Description:

This course enables the student to apply classroom knowledge to an actual work situation. The internship will be developed cooperatively with area employers, college staff and each student. It will include a minimum of 96 hours per semester in a foodservice organization that would hire a dietary manager. Enrollment in this course requires that you be current in payment of a professional liability fee of $16.00. This fee is required once per calendar year based on enrollment in selected courses and must be in place prior to the start of classes. Students will be notified via their JCCC student email account if they are required to pay a $16 fee.

I. Application of Knowledge and Skills
   A. List objectives to be met in the internship.
   B. Implement classroom knowledge to meet objectives. 
   C. Demonstrate completion of objectives.
 
II. Documentation of Internship
   A. Maintain a log of hours worked and major responsibilities completed.
   B. Discuss problems and solutions with preceptor.

III. Professional Conduct and Effective Workplace Skills
   A. Develop human relations skills needed for the position.
   B. Display sensitivity to the needs of the diversity of individuals encountered in the internship setting.
   C. Adhere to policies and procedures of the internship site.

Projects, assignments, and activities 100%
Total 100%
 
Grading Criteria:
90%-100% A
80%-89% B
70%-79% C
60%-69% D
Below 60% F

DIET 200

• Title: Medical Nutrition Therapy*
• Number: DIET 200
• Effective Term: Fall 2014
• Credit Hours: 3
• Contact Hours: 3
• Lecture Hours: 3

Requirements:

Prerequisites: HMEC 151

Description:

This course provides an understanding of how medical nutrition therapy impacts disease and the role of the dietary manager in utilizing this therapy in a clinical setting. 3 hrs. lecture/wk.

I. Food Preferences and Customs
   A. Investigate factors that affect food intake.
   B. Classify reasons for food selections.
   C. Identify food customs of various racial, ethnic or religious groups.
   D. Modify a menu for an ethnic, racial or religious preference.

II. Basic Nutrition Principles
   A. Discuss the importance of well-balanced nutrition.
   B. Identify the six groups of nutrients.

III. Digestion
   A. Follow the path of digestion.
   B. Describe the organs involved in digestion.
   C. Differentiate among digestion of protein, fat and types of carbohydrates.
   D. Discuss absorption and its relationship to other body systems.

IV. Life Cycle Nutrition
   A. Define at-risk populations.
   B. Trace nutrition needs from infancy, childhood, adolescence, pregnancy, lactation and through the elderly.
   C. Discuss school lunch regulations.
   D. Modify a general menu for at-risk populations.
   E. Prepare a one-day menu for a life-cycle family.

V. Medical Nutrition Therapy
   A. Review symptoms of nutritional deficiency and excess.
   B. Identify basic medical nutrition terminology.
   C. Define the basic concepts of medical nutrition therapy. 
   D. Relate basic concepts to nutritional deficiency and excess.
   E. Relate basic concepts of medical nutrition therapy to diseases involving various organ systems.
   F. Compare basic concepts of current diet manual or other accepted resources.
   G. Explain utilization of medical nutrition therapy in long-term care and acute care settings.

VI. Nutrition Screening
   A. Discuss interview techniques.
   B. Identify appropriate data to be gathered.
   C. Differentiate between nutrition screening and full assessment.
   D. Collect basic diet information.
   E. Calculate calorie needs utilizing BMR and activity factor.
   F. Calculate BEE, RDA and BMI.
   G. Calculate daily fluid requirements.
   H. Locate resources to evaluate information gathered.
   I. List potential drug/nutrient interactions.
   J. Differentiate between routine and at-risk clients.

VII. Nutrient Intake Data Collection
   A. List sources of nutrient intake data.
   B. Use the ADA exchange system.
   C. Use the carbohydrate counting system.
   D. Perform routine computations using a computerized nutritional analysis program.
   E. Complete a calorie count.
   F. Relate a nutrient intake to laboratory values.

VIII. Nutrition Data Interpretation
   A. Identify clients needing nutritional intervention.
   B. Apply standards of medical nutrition therapy to specific disease state interventions.
   C. Use available resources to verify information to ensure its accuracy.
   D. Summarize information using accepted formats.
   E. Draw conclusions from interpreting nutrition data.
   F. Discuss uses for nutrition data interpretations.
   G. Describe the role of the dietary manager in interpreting nutrition data.
   H. Follow up on problems to ensure impact of documentation.

IX. Nutrition Data Documentation
   A. Review medical terminology.
   B. Describe the purpose of documentation.
   C. List information typically documented in medical records.
   D. Discuss where information for documentation is kept.
   E. Write notes using correct medical nutrition therapy documentation protocol.
   F. Enter nutrition information utilizing the computer if indicated.
   G. Locate section in the medical record for nutritional care interventions.

X. Client Information Communication
   A. List members of the health care team.
   B. Review communication techniques.
   C. Plan appropriate questions for clients.
   D. Practice interviewing clients, family members and health professionals.
   E. Identify significant information and problems.
   F. Discuss ethical and confidentiality principles.
   G. Record information gathered.

XI. Nutrition Care Plan
   A. Discuss federal regulations concerning nutritional care in skilled nursing facilities.
   B. Differentiate among nutritional care regulations for different types of health care facilities.
   C. Use Minimum Data Set forms for data recording.
   D. List steps in care planning.
   E. Review communication techniques.
   F. Participate in a care planning session.
   G. Summarize information for progress notes in medical charts.
   H. Identify client/resident conditions that may be flagged.
   I. Initiate client/resident nutrition care protocols.
   J. Describe the influence of changes in regulations in nutrition care interventions.

XII. Nutrition Care Plan Effectiveness
   A. Interpret anthropometrics, clinical, biochemical and dietary intake.
   B. Assess hydration levels, blood glucose levels, edema and skin conditions.

XIII. Client Education
   A. Identify the need for nutrient education.
   B. Evaluate client readiness and ability to learn.
   C. Participate in preparing outlines for nutrition education sessions.
   D. Prepare outlines for nutrition education sessions.
   E. Determine the most appropriate format for specific sessions.
   F. Locate resource materials for nutrition education sessions.
   G. Participate in nutrition education sessions.
   H. Critique the nutrition education session.

XIV. Regulatory Agencies
   A. Identify regulatory standards for dietary departments.
   B. Review deficiencies and F-tags.
   C. Develop an appropriate plan of correction for deficiencies.
   D. Demonstrate professional interaction with surveyors.

XV. Menu Planning
   A. List menu planning techniques.
   B. Use a checklist for nutritional adequacy and appearance.
   C. Recommend additions or changes to menus.
   D. Plan a general menu for one week.
   E. List the steps for writing modified menus.
   F. Explain the rationale for common diet modifications.
   G. Describe the use of spreadsheets for modifications.
   H. Describe the relationship of residents’ rights to the liberalization of modified diets in long-term care.
   I. Explain the use of thickeners in foods.

XVI. Meal Service
   A. Define methods of providing client/resident meal service.
   B. Contrast advantages and disadvantages of each method.
   C. Establish criteria for selecting the most appropriate meal service for clients/residents.
   D. Identify methods for providing enteral and parenteral nutrition support.
   E. List criteria for providing oral supplements.
   F. Explain the role of the dietary manager in providing enteral and parenteral nutrition support.

Exams and quizzes 40-60% 
Projects, assignments, and activities 40-60%
Total 100%
 
Grading Criteria:
90%-100% A
80%-89% B
70%-79% C
60%-69% D
Below 60% F

DIET 205

• Title: Medical Nutrition Therapy Internship*
• Number: DIET 205
• Effective Term: Fall 2014
• Credit Hours: 1
• Contact Hours: 96
• Lecture Hours:
• Other Hours: 96

Requirements:

Prerequisites or corequisites: DIET 200 and Department Approval

Description:

This course enables the student to apply classroom knowledge to an actual work situation. The internship will be developed cooperatively with area employers, college staff and each student. It will include a minimum of 96 hours per semester in a foodservice organization that would hire a dietary manager. At least 50 of those hours will pertain to nutrition and 25 hours will be directly supervised by a registered dietitian. Enrollment in this course requires that you be current in payment of a professional liability fee of $16.00. This fee is required once per calendar year based on enrollment in selected courses and must be in place prior to the start of classes. Students will be notified via their JCCC student email account if they are required to pay a $16 fee.

I. Application of Knowledge and Skills
   A. List objectives to be met in the internship.
   B. Implement classroom knowledge to meet objectives. 
   C. Demonstrate completion of objectives. 

II. Documentation of Internship
   A. Maintain a log of hours worked and major responsibilities completed.
   B. Discuss problems and solutions with preceptor.

III. Professional Conduct and Effective Workplace Skills
   A. Develop human relations skills needed for the position.
   B. Display sensitivity to the needs of the diversity of individuals encountered in the internship setting.
   C. Adhere to policies and procedures of the internship site.

Projects, assignments, and activities 100%
Total 100%
 
Grading Criteria:
90%-100% A
80%-89% B
70%-79% C
60%-69% D
Below 60% F