Dietetic Technology (DIT)

DIT 104. Clinical Nutrition. 3 Credit Hours.

Study of the roles of dietetics professionals in the nutrition care process, focusing on patient interviewing and counseling, conducting nutritional assessments, nutrition support and documentation in medical records. Dietary modifications for calorie and nutrient control, and various disease states, such as diabetes, cancer, cardiovascular disease and AIDS will be studied.
Prerequisites: DIT 115 and Reading Proficiency.

DIT 106. Food Management Practicum. 3 Credit Hours.

This course provides students the opportunity to obtain experience in food service departments of designated food service facilities. Assigned experiences are designed to complement and reinforce the corresponding lecture courses. Reading Proficiency.
Prerequisites: Student to successfully complete the readiness for practice assessment, including didactic preparation and necessary work-entry paperwork.

DIT 107. Clinical Nutrition Practicum. 3 Credit Hours.

Experience in patient care areas of designated health care facilities. Assigned experiences are designed to complement and reinforce the knowledge gained in the corresponding lecture courses. Additional hours required.
Prerequisites: Prior or concurrent enrollment in DIT 104, permission of the program coordinator and Reading Proficiency.

DIT 108. Food: Preparation and Science Lecture. 3 Credit Hours.

This course explores the basic principles of food science, preparation and selection. Recognition and evaluation of standard products, function of ingredients, and the link of food service to nutrition and health will be emphasized. Discussions and demonstrations will focus on the nutrient content of food and principles of food science and preparation for nutrient retention and quality.
Prerequisite: Reading Proficiency.

DIT 109. Food: Preparation and Science Lab. 2 Credit Hours.

Food science principles will be reinforced and applied in lab experiments and recipe production. The scientific method will be used in the exploration of food science and food preparation methods. Experiments and preparation will focus on nutrient retention and high quality products. Material from Food Preparation/Science Lecture course will be reinforced. Additional lab hours required.
Prerequisite: Reading Proficiency.

DIT 115. Principles of Nutrition. 3 Credit Hours.

This is an introductory nutrition class that relates to individual and family health. Topics include the functions and sources of food nutrients, how the body handles foods through digestion, absorption and metabolism, and planning health diets for a variety of people. Appropriate methods of weight control, sports nutrition, and eating disorders will be covered, as well as an overview of nutrition throughout the life cycle, food safety, and ethnic influences on the American diet.
Prerequisite: Reading Proficiency.

DIT 202. Medical Nutrition Therapy. 3 Credit Hours.

Study of the pathophysiology of selected disease states, the evaluation of nutrition status and appropriate nutrition intervention during various disease processes. Emphasizes the application of clinical nutrition skills, including counseling clients, interpretation of laboratory values, taking vital signs and documentation in the medical record.
Prerequisites: DIT 104 and Reading Proficiency.

DIT 207. Quantity Foods. 3 Credit Hours.

Students will apply food preparation and management skills to a quantity food production system. Food preparation, sensory evaluation, menu planning, recipe development and expansion, food production and procurement, personnel management, sanitation, quality improvement, equipment, food cost calculation/control, and marketing techniques are emphasized. Facility design and financial management are discussed. Additional lab hours required.
Prerequisites: DIT 103 and Reading Proficiency.

DIT 209. Community Nutrition Practicum. 4 Credit Hours.

Advanced nutrition practicum, with emphasis on staff performance. Students will function as staff members in patient care or community education settings. Additional hours required.
Prerequisites: DIT 107, DIT 210 (may be taken concurrently), permission of program coordinator and Reading Proficiency.

DIT 210. Community Nutrition. 3 Credit Hours.

Study of the roles and resources of community/public health nutrition professionals promoting wellness in the community. Assessment of community nutritional needs, and planning, implementing and evaluating nutrition education programs for various age groups under different socio-economic conditions. The legislative process, health care insurance industry, and domestic food assistance programs will also be covered.
Prerequisites: DIT 115 or permission of the program coordinator and Reading Proficiency.

DIT 214. Nutrition Through the Life Cycle. 3 Credit Hours.

A study of every stage of the life cycle, normal growth and development, common nutritional deficiencies, and nutrient needs, including the impact of lifestyles, culture, economics and values of nutritional intake. Basic assessment and practical methods of delivering nutrition education are also addressed.
Prerequisites: DIT 115 and Reading Proficiency.

DIT 225. The Cultural Feast: An Introduction to Food and Society. 3 Credit Hours.

This course will examine, through the common ground of food, how cultural influences mold society. A central goal of the course-to broaden students' horizons and to make them aware of their own ethnocentric assumptions - will be accomplished through experiencing different foods and customs and through discussing cultural practices and values.
Prerequisite: Reading Proficiency.