May 26, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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DTM 350 - Health Field

Credits: 1
Lecture Hours: 1
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Roles of dietary personnel in health facilities and state and federal guidelines. Explore managerial aspects within facilities.
Competencies
  1. Interpret the organization chart of a health care facility
  2. Create an organization chart for a dietary department
  3. Distinguish levels of care in health care facilities
  4. Identify characteristics (the meaning) of a mission statement
  5. Identify the role of a licensed dietician in patient assessment, care planning, menu planning, recipe standardization, and in-service education
  6. Identify the role of a dietary manager in patient assessment, care planning, recipe standardization, and in-service education
  7. Describe motivational techniques for the health care team members to work together to promote improved nutritional care plans for residents
  8. List the agencies that survey health care facilities and the procedure they use
  9. Discuss ethics as a supervisor in all employee and resident relationships
  10. Identify techniques for dealing with a fragile segment of our population
  11. Identify self-help devices available for maintaining residents’ independence in eating
  12. Evaluate and discuss the role of the dietary department personnel and their relationships with other departments for the purpose of providing optimum resident care
  13. Summarize information in a medical record pertinent to the nutritional care plan



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