Course description
Level One
COMM1860 Applied Writing Skills
Description: Students will be introduced to a variety of vocationally-specific formats and further development of their paragraph writing skills leading to the creation of more comprehensive documents.
Hours: 15
Credits: 1
DIET1065 Food Service I
Description: This course provides the student with an overview of food service operations in a variety of settings. Throughout the course the student will participate in field trips and observational experience in food service operations. Students will learn the nutrition cycle of food and how food service areas interrelate to provide meals and nourishments in a variety of settings. Students will gain an understanding of the role of the dietetic technician in liaising with a food services operation.
Hours: 30
Credits: 2
DIET1070 Fundamentals of Nutrition
Description: This course will examine the importance of nutrition as applied to the dietetic technician. Topics will focus on the macro and micronutrients of carbohydrates, protein, fats, vitamins, minerals and water. Food security in the world including nutrition and malnutrition will also be discussed. Throughout the course, practical applications of information are emphasized.
Hours: 45
Credits: 3
DIET1105 Introduction to the Role of a Dietetic Technician
Description: This course will provide a foundation in the professional, philosophical and ethical issues relevant to the dietetic technician. Concepts such as informed consent, confidentiality, and the philosophy of clinical nutrition will be addressed. Documentation and the professional codes of ethics will be discussed. Documentation and the professional codes of ethics will be discussed. The student will be introduced to a health care setting and will observe the roles of the dietetic technician and registered dietitian. Critical problem solving and the conceptual foundations to support professional and ethical behaviour will be stressed.
Hours: 30
Credits: 2
DIET1110 Nutrition Assessment I
Description: This course is for people currently employed as dietetic technicians or food service managers in long term care/retirement homes. Throughout this course the student will become proficient in the Nutrition Care Process that includes assessment data, analysis of data, care plan, implementation, evaluation and documentation. Students will apply communication and interviewing techniques to complete the Nutrition Care Plan " Dietetic Technician for low nutritional risk patients. This course will be case study based for patients at low nutritional risk.
Hours: 45
Credits: 3
HEAL1020 Wellness: The Better You
Description: This course will introduce the students to the concept of wellness and provide practical strategies for developing a healthy lifestyle in all aspects of their lives. The students will, through lectures, group associations, practical experience and self-evaluation explore such issues as stress-management, self-responsibility, physical fitness, nutrition, social interaction, the relationship between feelings and thinking and the rationale for holistic health alternatives.
Hours: 45
Credits: 3
PNUR1035 Anatomy And Physiology
Description: The focus of this on-line course is on the basic structure and function of the human body. Knowledge of the theories of homeostasis and the basic structure of cells, tissues, organs, and systems provides the student with a solid preparation for more detailed physiology in Physiology & Pathophysiology. Basic microbiology related to practice and human disease is included.
A weekly one-hour tutorial is available to assist the student to be successful in this course.
Hours: 45
Credits: 3
Level Two
DIET1040 Clinical Nutrition Therapy I
Description: This course introduces students to the concepts of modifying and interpreting food restriction for various medical conditions and associated blood work. Pathophysiology is presented for diseases that have nutritional consequences. This course includes the study of the nutritional care for patients with diagnosis associated with low nutritional risk. Diets associated with cardiovascular disease, gastrointestinal disease, orthopedic conditions, respiratory diseases, cancer, weight management and vegetarian eating will be studied.
This course assists students to utilize critical thinking skills by applying pathophysiology to the planning and implementation of nutrition care.
Hours: 45
Credits: 3
Pre-Requisites: DIET1110
DIET1055 Food Service II
Description: This course will provide the dietetic technician with the theory related to food service operations. Topics will include components of a food service operation, menu development, procurement, receiving, storage and inventory, food production, facility design, equipment and furnishings,, quality management, and employee safety and productivity. Throughout the course students will examine the importance of the dietetic technician liaising with a food service operation.
Hours: 30
Credits: 2
Pre-Requisites: DIET1065
DIET1080 Food Science
Description: This course applies the principles of food science and food processing on nutrient content and availability including the the physical and chemical composition of foods. Social and lifestyle trends, methods of food processing, handling, preparation and the influence of biotechnology will also be discussed. Students will discuss and apply the principles of menu planning for optimum nutrition.
Hours: 45
Credits: 3
Pre-Requisites: DIET1070
DIET1120 Nutrition Care Across the Lifespan
Description: This course explores each stage of the lifecycle from conception onward. The nutritional requirements and care will be discussed in the context of physiologic, cognitive and psychosocial development which influence nutrition needs and food related behaviour.
Hours: 45
Credits: 3
Pre-Requisites: DIET1070
DIET1130 Food Service Placement I
Description: This placement will provide the student the opportunity to apply theory they have acquired in Food Service I. Students will participate as contributing team members and will be observed and supervised by food service supervisors or managers using a preceptorship model. Through this placement students will gain an understanding of the role of the dietetic technician in liaising with a food services operation.
Hours: 30
Credits: 1
DIET2010 Applied Communication in Dietetic Practice
Description: This course will provide the student with a foundation in physiology and chemistry related to the role of the dietetic technician focusing on the biological utilization of nutrients to nutritional status. Topics will include basic chemistry, mechanical and chemical digestion of food, absorption of digested nutrient, metabolism, fluid/electrolyte and acid/base balance.
Hours: 30
Credits: 2
Pre-Requisites: DIET1110
DIET2075 Nutrition Assessment II
Description: This course will continue to build on skills the student learned in Nutrition Assessment I. Throughout this course the student will become proficient in the Nutrition Care Process. Students will apply pathophysiology and medical terminology to complete the Nutrition Care Plan ? Dietetic Technician. This course will be case study based. Cases will focus on diseases and conditions related to gastrointestinal disease, orthopedic conditions, respiratory diseases, hematology and oncology as they relate to the dietetic technician.
Hours: 30
Credits: 2
Electives: General Education
Description: Student must complete a minimum of 36 Hours
Level Three
DIET1090 Nutrition and Food Management Systems
Description: In this course, students will apply information technology to dietetic practice. Students will be introduced to a variety of computer applications used in nursing homes/homes for the aged and hospital settings. Students will acquire basic skills in using a specific computer application as well as having the opportunity to see the computer systems in operation.
Hours: 30
Credits: 2
DIET2020 Clinical Nutrition Therapy II
Description: In this course the student will continue to build their skills in modifying and interpreting food restriction, for various medical conditions and associated blood work. Pathophysiology is presented for diseases that have nutritional consequences. This course includes the study of the nutritional care for patients with diagnosis associated with moderate nutritional risk. Diets associated with diabetes mellitus, pancreatic, liver disease, neurological disorders; renal disease as they relate to the dietetic technician will be studied. This course assists students to utilize critical thinking skills by applying pathophysiology to the planning and implementation of nutrition care.
Hours: 45
Credits: 3
Pre-Requisites: DIET1040
CoRequisites:
DIET2035 Clinical Practicum I (DT)
Description: Clinical Practicum I is the first clinical experience. Students will apply the theory and practical skills acquired to date. During this experience, students will participate as contributing team members and will be observed and supervised by registered dietitians or formally trained dietetic technicians using a preceptorship model.
Hours: 49
Credits: 2
Pre-Requisites: DIET1040, DIET1110
DIET2050 Nutrition In Aging
Description: This course is designed to study aging from a Canadian perspective. The demographic profile, physiological processes, sociological theories, and attitudes towards aging will be addressed. Emphasis is on the nutritional implications related to changes in the aging process. Swallowing disorders, changes in taste and texture modified diets will be studied.
Hours: 45
Credits: 3
Pre-Requisites: DIET1120
DIET2080 Nutrition Assessment III
Description: This course will continue to build on skills the student learned in Nutrition Assessment II. Throughout this course the student will become proficient in the Nutrition Care Process. Students will apply pathophysiology, communication, interviewing techniques and medical terminology to complete the Nutrition Care Plan ? Dietetic Technician. This course will be case study based. Cases will focus on diseases and conditions related to diabetes mellitus, pancreatic, liver, cardiovasclar disease, neurological disorders and renal disease as they relate to the dietetic technician.
Hours: 30
Credits: 2
Pre-Requisites: DIET1040, DIET2075
DIET2115 Food Service Placement II
Description: Food Service Placement II will provide the student with the opportunity to apply theory they have acquired in Food Service I and Food Service II and from Food Service Placement I. Students will be introduced to the management of a food service department. During this experience, students will participate as contributing team members and will be observed and supervised by food service managers using a preceptorship model.
Hours: 45
Credits: 2
Pre-Requisites: DIET1130
Electives: General Education
Description: Student must complete a minimum of 36 Hours
Level Four
DIET2045 Clinical Practicum II (DT) Pregraduate Consolidation
Description: Clinical Practicum II will provide students with the opportunity to apply and consolidate the knowledge and skill sets previously learned in the classroom and demonstrated lab practices to the reality of the clinical setting under the direct supervision of registered dietitians. During this experience, students will participate as contributing team members and will be observed and evaluated by registered dietitians or formally trained dietetic technicians using a preceptorship model This course facilitates the transition from the role of a student to an entry- level dietetic technician.
Hours: 303
Credits: 10
Pre-Requisites: DIET2010, DIET2020, DIET2035, DIET2075
DIET2100 Food Service III
Description: In this course students will explore management practice in dietetics. Topics will include the principles of management, leadership, decision making, communication, marketing, f inancial management, information management, human resources and labour relations. Students will develop a firm understanding of the components of management including planning, organizing, directing, staffing and managing conflict.
Hours: 30
Credits: 2
Pre-Requisites: DIET2080, DIET1060 or DIET1065
DIET2120 Food Service Placement III
Description: Food Service Placement III will provide the student with the opportunity to build on their knowledge and understanding of the management of a food service department. Students will apply knowledge gained from both the classroom and from Food Service Placement II. This placement will be taken concurrently with the Food Service III theory course. Students will have the opportunity to apply this theory by participating in human resources management, financial planning and marketing within a food service department. During this experience, students will participate as contributing team members and will be observed and supervised by food service managers using a preceptorship model.
Hours: 96
Credits: 4
