FOUNDATION KNOWLEDGE AND SKILLS FOR DIDACTIC COMPONENT OF DIDACTIC PROGRAM AND COORDINATED PROGRAM IN DIETETICS
BIO-234 Physiology & Anatomy
BIO-306 General Microbiology or
BIO-406 Food Microbiology
BIO-362 Advanced Physiology
BUMGT-304 Principles of Mgmt.
CHEM-125 Chem for Health
Sciences or CHEM-115 Gen.
Chem. Or CHEM-135 College
Chem I
CHEM-201 Organic Chemistry
CHEM-311 Biochemistry
FN-212 Nutrition
FN-240 Food Science
FN-312 Nutrition Assessment
FN-320 Advanced Nutrition
FN-360 Nutrition Counseling
FN-380 Community Nutrition
FN-397C Field Experience
FN-406 Nutrition Education
FN-413 Maternal and Child
Nutrition, or FN-415 Nutrition
Issues in Gerontology
FN-417 Medical Nutrition I
FN-418 Medical Nutrition II
FN-438 Experimental Foods
FN-461 Multicultural Foods
HT-324 Quantity Food Production
HT-362 Food Service Finance &
Cost Control
HT-450 Food Service Admin
PSYC-110 General Psychology
SPCOM-100 Speech
STAT-130 Elementary Statistics or
STAT-320 Statistical Methods
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Interpret laboratory parameters relating
to nutrition
Apply microbiological and chemical
considerations to process controls
Interpret medical terminology
Pharmacology: Nutrient-nutrient &
drug-nutrient interaction
Fluid and electrolyte requirements
Pathophysiology related to nutrition
care
Nutrient metabolism
Microbiology
Physiology
Organic chemistry
General health assessment
Genetics
Exercise physiology
Work effectively as a team member
Use current information technologies
Counsel individuals on nutrition
Document appropriately a variety of
activities
Explain a public policy position
regarding dietetics
Biochemistry
PHYSICAL AND BIOLOGICAL SCIENCES
Knowledge
Demonstrated
Ability
Demonstrated Ability
Oral & written communication in pres
enting educational session for group
Educational materials development
Public speaking
Concepts of human and group dynamics
Educational theory and techniques
Interviewing techniques
Counseling theory and methods
Media presentations
Course Number and Title or
Other Experiences
Lay and technical writing
List all courses and check box
corresponding to foundation
knowledge and/or skill(s) provided.
Negotiation techniques
Directions:
Interpersonal communication skills
COMMUNICATIONS
Knowledge
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FOUNDATION KNOWLEDGE AND SKILLS FOR DIDACTIC COMPONENT OF DIDACTIC PROGRAM AND COORDINATED PROGRAM IN DIETETICS
FOOD
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Determine recipe/formula proportions &
modifications for volume food production
Role of food in promotion of a healthy
lifestyle
Food production systems
Availability of food & nutrition
programs in the comunity
Local, state, national food security
policy
Food and nonfood procurement
Food delivery systems
Food safety and sanitation
Culinary techniques
Sociocultural & ethnic food
consumption issues and trends
Biotechnology
Food technology
Interpret basic statistics
Interpret current research
Quality improvement methods
Scientific method
Outcomes-based research
Needs assessments
Research methodologies
Economics and nutrition
Health behaviors & educational needs
of diverse populations
Environmental issues related to food
BIO-234 Physiology& Anatomy
BIO-306 General Microbiology or
BIO-406 Food Microbiology
BIO-362 Advanced Physiology
BUMGT-304 Principles of Mgmt.
CHEM-125 Chem for Health
Sciences or CHEM-115 Gen.
Chem. Or CHEM-135 College
Chem I
CHEM-201 Organic Chemistry
CHEM-311 Biochemistry
FN-212 Nutrition
FN-240 Food Science
FN-312 Nutrition Assessment
FN-320 Advanced Nutrition
FN-360 Nutrition Counseling
FN-380 Community Nutrition
FN-397C Field Experience
FN-406 Nutrition Education
FN-413 Maternal and Child
Nutrition, or FN-415 Nutrition
Issues in Gerontology
FN-417 Medical Nutrition I
FN-418 Medical Nutrition II
FN-438 Experimental Foods
FN-461 Multicultural Foods
HT-324 Quantity Food Production
HT-362 Food Service Finance &
Cost Control
HT-450 Food Service Admin
PSYC-110 General Psychology
SPCOM-100 Speech
STAT-130 Elementary Statistics or
STAT-320 Statistical Methods
Psychology
Course Number and Title or
Other Experiences
Public policy development
List all courses and check box
corresponding to foundation
knowledge and/or skill(s) provided.
Calculate and interpret nutrient
composition of foods
Ability
Directions:
Applied sensory evaluation of food
Knowledge
Apply food science knowledge to
functions of ingredients in food
Demonstrate basic food preparation
and presentation skills
Modify recipe/formula for individual or
group dietary needs
Ability
Food & nutrition
laws/regulations/policies
Food availability and access for the
individual, family & community
RESEARCH
Knowledge
Knowledge
Promotion of pleasurable eating
SOCIAL SCIENCES
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List all courses and check box
corresponding to foundation
knowledge and/or skill(s) provided.
Course Number and Title or
Other Experiences
BIO-234 Physiology& Anatomy
BIO-306 General Microbiology or
BIO-406 Food Microbiology
BIO-362 Advanced Physiology
BUMGT-304 Principles of Mgmt.
CHEM-125 Chem for Health
Sciences or CHEM-115 Gen.
Chem. Or CHEM-135 College
Chem I
CHEM-201 Organic Chemistry
CHEM-311 Biochemistry
FN-212 Nutrition
FN-240 Food Science
FN-312 Nutrition Assessment
FN-320 Advanced Nutrition
FN-360 Nutrition Counseling
FN-380 Community Nutrition
FN-397C Field Experience
FN-406 Nutrition Education
FN-413 Maternal and Child
Nutrition or FN-415 Nutrition
Issues in Gerontology
FN-417 Medical Nutrition I
FN-418 Medical Nutrition II
FN-438 Experimental Foods
FN-461 Multicultural Foods
HT-324 Quantity Food Production
HT-362 Food Service Finance &
Cost Control
HT-450 Food Service Admin
PSYC-110 General Psychology
SPCOM-100 Speech
STAR-130 Elementary Statistics or
STAT-320 Statistical Methods
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Diversity issues
Marketing theory and techniques
Systems theory
Information management
Quality improvement
Materials management
Financial management, including
accounting principles
Demonstrated Ability
Human resource management,
including labor relations
NUTRITION
Management theories
Risk management
Organizational change theory
Facility management
Strategic management
Calculate enteral and parenteral
nutrition formulations
Program planning, monitoring, and
evaluation
Measure, calculate, and interpret body
composition data
Translate nutrition needs into food choices and
menus for people of diverse cultures & religions
Knowledge
Screen individuals for nutritional risk
Collect pertinent information for
comprehensive nutrition assessments
Determine nutrient requirements across the
lifespan
Calculate and/or define diets for health
conditions….of the general population
Dietary supplements
Complementary and alternative nutrition and
herbal therapies
Influence of socioeconomic, cultural, &
psychological factors on food and nutrition behavior
Strategies to assess need for adaptive feeding
techniques and equipment
Health promotion and disease prevention
theories and guidelines
Medical nutrition therapy
Nutrition and metabolism
Assessment and treatment of nutritional
health risks
Influence of age, growth, & normal
development on nutritional requirements
Evolving methods of assessing health
status
FOUNDATION KNOWLEDGE AND SKILLS FOR DIDACTIC COMPONENT OF DIDACTIC PROGRAM AND COORDINATED PROGRAM IN DIETETICS
MANAGEMENT
Knowledge
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FOUNDATION KNOWLEDGE AND SKILLS FOR DIDACTIC COMPONENT OF DIDACTIC PROGRAM AND COORDINATED PROGRAM IN DIETETICS
MANAGEMENT
HEALTH CR
Demonstrated Ability
Knowledge
Health care delivery systems
Current reimbursement issues, policies, and
regulations
Develop a personal portfolio
Apply marketing principles
Health care policy and administration
BIO-234 Physiology & Anatomy
BIO-306 General Microbiology or
BIO-406 Food Microbiology
BIO-362 Advanced Physiology
BUMGT-304 Principles of Mgmt.
CHEM-125 Chem for Health
Sciences or CHEM-115 Gen.
Chem. Or CHEM-135 College
Chem I
CHEM-311 Biochemistry
FN-212 Nutrition
FN-240 Food Science
FN-312 Nutrition Assessment
FN-320 Advanced Nutrition
FN-360 Nutrition Counseling
FN-380 Community Nutrition
FN-397C Field Experience
FN-406 Nutrition Education
FN-413 Maternal and Child
Nutrition or FN-415 Nutrition
Issues in Gerontology
FN-417 Medical Nutrition I
FN-418 Medical Nutrition II
FN-438 Experimental Foods
FN-461 Multicultural Foods
HT-324 Quantity Food Production
HT-362 Food Service Finance &
Cost Controls
HT-450 Food Service Admin
PSYC-110 General Psychology
SPCOM-100 Speech
STAR-130 Elementary Statistics or
STAT-320 Statistical Methods
Interpret financial data
Course Number and Title or
Other Experiences
Prepare a budget
List all courses and check box
corresponding to foundation
knowledge and/or skill(s) provided.
Determine costs of services/operation
Directions:
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