PCC/ CCOG / DM

Course Content and Outcome Guide for DM 140

Course Number:
DM 140
Course Title:
DM Field Exp II
Credit Hours:
2
Lecture Hours:
0
Lecture/Lab Hours:
0
Lab Hours:
60
Special Fee:
 

Course Description

Provide skilled practice for the Dietary Manager with an emphasis on nutrition and medical nutrition therapy in a skilled nursing facility, hospital or other equivalent setting. Corequisite: DM 139.

Intended Outcomes for the course

Upon successful completion students should be able to:

  1. Perform the duties of a dietary manager to evaluate, document and implement dietary orders as part of patient or resident care.
  2. Professionally communicate with dietitians, nurses, nurse aides and family members and others involved in care regarding patient€™s (or resident€™s) food preferences and food consumption priorities.

Course Activities and Design

  1. Evaluate effectiveness of a care plan.
  2. Calculate calorie needs utilizing BMR and activity factor.
  3. Calculate BEE, RDA and BMI.
  4. Interpret weight changes.
  5. Confirm meal intake.
  6. Monitor blood glucose values of clients/residents with diabetes.
  7. Follow up problems to ensure impact of documentation.
  8. Discuss where the purpose and type of information typically documented and where documentation is kept.
  9. Locate section in medical record for nutritional care interventions.
  10. Practice interviewing clients, family members and health professionals.
  11. Follow up problems to ensure impact of documentation.
  12. Locate section in medical record for nutritional care interventions.
  13. Practice interviewing clients, family members and health professionals.
  14. Identify the potentially hazardous foods from the facility menu.
  15. Create a HACCP plan for one recipe containing potentially hazardous food.
  16. Identify types of cleaners in the lab.

Outcome Assessment Strategies

  1. Completion of hours
  2. Assignments

Course Content (Themes, Concepts, Issues and Skills)

  1. Identify clients needing nutritional intervention and the appropriate diet to meet special needs
  2. Match food items identified with patient preference and diet restrictions following that meet regulations regarding food substitutions.
  3. Describe the role of dietary manager in interpreting nutrition data
  4. Discuss where the purpose and type of information typically documented and where documentation is kept
  5. Implement a food safety system that addresses crisis management
  6. Evaluate how biological illness might occur in a own facility.
  7. Verify safe water, plumbing and waste systems
  8. Use HACCP as a tool to perform effective monitoring, corrective action and record-keeping systems for HACCP activities
  9. Investigate toxic material compliance
  10. Manage physical facilities to ensure compliance with safety and sanitation regulation