This class is one of the three required classes for the Dietary Manager Certification program. Course content includes: nutrients, digestion, utilization of food, needs across the life cycle, food preferences and customs, dietary guidelines, nutritional deficiency and excess, diet modifications, working with patients/residents with special needs, nutritional assessments and care plans. This course has been approved by the Association of Nutrition and Foodservice Professionals. 85 hours classroom/50 hours preceptorship.
Course Note: Permission required to register. 50 hours preceptorship with an approved preceptor. Hours must be completed by the last day of class. They are scheduled individually by the preceptor and each student. Textbook required. An email will be sent prior to the start of class.
Course schedule for dates, times and locations
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