Jan 27, 2022
ASM 241 - Practicum II: Dietary Credits: 1
Lecture Hours: 0
Lab Hours: 0
Practicum Hours: 5
Work Experience: 0
Course Type: Open
Focus on the dietary department in the long-term care facility. Federal and state rules and regulations as well as food ordering, inventory processes, food preparation, serving, budget,staff patterns are explored. This course meets the 80 hour practicum state of Iowa Nursing Home Administrator requirement in human resources.
- Assess food service as an important component of quality care, satisfying physiological, as well as, emotional and social needs.
- Evaluate how the dining environment helps meet the physiological, psychological and social needs of the residents.
- Appraise the appropriateness of the meal planning and serving systems.
- Evaluate the meal serving process and atmosphere.
- List assistive devices appropriate for residents with disabilities.
- Assess policies and procedures regarding environmental safety, sanitation, and food handling techniques.
- Assess food handling methods.
- Determine the importance of food sanitation practices.
- Appraise dish washing process to procedure (water temperature, rinsing).
- Specify the dietician?s role in resident assessment process.
- Identify the dietician?s role in the menu planning process.
- Evaluate food storage procedures.
- Evaluate the sanitary implications of appropriate food disposal.
- Examine kitchen equipment and maintenance procedures.
- Identify the role of a registered dietician and the consultation services he/she provides.
- Specify the dietician’s role in resident assessment process.
- Identify the dietician’s role in the menu planning process.
- Recognize the importance of the dietician charting progress notes.
- Identify the role of the dietician in planning supplementary feeding.
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