NTR Dietetic (NTR)

This course introduces the fundamental concepts and scientific principles of human nutrition, including macronutrients, micronutrients, and nutritional requirements throughout the lifespan. Emphasis is placed on assessment of nutrient intake and diet patterns as related to health risk factors and the role of nutrition in physiological function, health promotion, and chronic disease prevention. Factors that influence food choices and nutritional behaviors are explored, as well as the use of dietary supplements. TAG approved OHL016, effective Summer 2017.

This course builds on foundation knowledge of basic nutrition fundamentals and introduces skills for basic medical nutrition therapy, as it relates to nutritional screening, client interviewing and data gathering, nutrition-related calculations, modification of selected diet plans, implementing nutrition care and basic nutrition education, and documentation of relevant nutrition data. Federal and state regulations, including client/patient rights and documentation compliance, as it relates to nutritional care, will be reviewed.

This course integrates the principles of foods, foodservice operations, and food safety. A foundation of a variety of food categories is presented, including basic food science, classification, purchasing, preparation, and storage. Managerial accountability for menu planning, procurement, receiving, storage, and quantity production of food is examined. ServSafe coursework is included, reflecting managerial oversight of food safety and sanitation through all phases of the food operation. The course incorporates the National Restaurant Association ServSafe Food Protection Manager Certification Examination.

This lab coincides with the Food Operations course, NTR130 for Dietetic Technician majors only. The student will prepare foods using safety and sanitation methods learned in lecture and apply fundamental concepts of foods and recipe management. Basic food science principles will be discussed in the context of various food groups. Food preparation to include all major food categories, cultural food meal, and a basic modified diet for health.