- DIT 100 - Introduction to Dietetics
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Orients the student to the field of dietetics, role responsibilities and relationships within the professions, and interrelationships with other health professionals. Explains standards and ethics of professional conduct.
Lecture 1-2 hours per week.
1-2 credits
- DIT 121 - Nutrition I
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Studies food composition, dietary guidelines, and nutrients essential to healthy human life. Analyzes nutrient function and metabolism.
Lecture 3 hours per week.
3 credits
- DIT 122 - Nutrition II
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Applies the principles from
DIT 121 to the life cycle. Includes current topics such as fad diets, preventive nutrition, weight control, and exercise.
Lecture 3 hours per week.
3 credits
- DIT 125 - Current Concepts in Diet and Nutrition
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Studies the importance of diet to health and well-being in daily life. Addresses current controversies over food practices and information, food facts and fiction, fad diets, vegetarianism, diet and heart disease, and sound guidelines for maintaining good health with wise food choices. Applies computer technology for nutritional analysis. Intended especially for the non-dietetic major.
Lecture 3 hours per week.
3 credits
- DIT 130 - Food Management Systems
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Studies the principles of food service delivery systems in institutional and other health care facilities. Includes fundamentals of menu planning, recipe standardization, food preparation, equipment, sanitation and safety, role of computers in food service, and concepts of food service management.
Lecture 3 hours per week.
3 credits
- DIT 199 - Supervised Study
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Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours.
1-5 credits
- DIT 210 - Nutritional Assessment
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Studies the principles of nutrition assessment; procedures used in identifying individuals and groups at risk; and the planning, implementation, monitoring, and evaluation of activities required to institute a successful nutritional intervention program. Presents quality assurance requirements and program implementation.
Lecture 3 hours per week.
3 credits
- DIT 221 - Medical Nutrition Therapy
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Applies nutrition principles to the treatment of persons with special dietary needs.
Lecture 4 hours per week.
4 credits
- DIT 290 - Coordinated Internship
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Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits
- DIT 298 - Seminar and Project
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Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.
May be repeated for credit. Variable hours.
1-5 credits
