Tuesdays 3:40-6:10 & 900 hours fieldwork; 9 credits

Office Hours: T, Th 5:00-6:30pm, 4212N

Core Competencies for Dietitians (CD)

Course Description:

Supervised experience in clinical, food service, and community settings. Activities and assignments developed by the college faculty. Application of nutritional concepts for individuals and groups. Design of diets, nutrition counseling, management of food services, provision of nutrition education in community service.

Course Objectives:

Competency statements specify what every dietitian should be able to do at the beginning of his or her practice career. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the performance level indicated. An emphasis area was added to the core competencies so that the supervised practice program can prepare graduates for identified market needs. Thus, all entry-level dietitians will have the core competencies and additional competencies according to the emphasis area completed.

Course Requirements:

The fieldwork courses are part of the Dietetic Internship Program and must be taken in conjunction with HNS 720X: Seminar in Nutritional Practice in the fall and HNS 721X: Seminar in Clinical Applications of Nutrition Research in the spring.

Students are required to become members of the American Dietetic Association.

Students are required to:

• Rotate through supervised practice sites for a total of 900 hours.
• Keep a logbook of activities in each rotation.
• Submit completed assignments.

Supervised Practice Hours Breakdown:

Medical Nutrition Therapy (MNT): 375 hours
Food Service Management (FSM): 250 hours
Community Nutrition: 200 hours
Independent Practice: 75 hours

Text Books:

	Kelly, S. (2007).  The Nutrition Entrepreneur: How to Start and Grow a Great Business. New York, NY: Skelly Publishing. http://www.skellypublishing.com/  The Nutrition Entrepreneur is $34 (it normally lists for $129.99) use coupon code STU-ENT
	Mahan, L.K., and Escott-Stump, S. (2008).  Krause’s Food, Nutrition, & Diet Therapy (15th ed.). Philadelphia: W. B. Saunders Company.
	Schnoll, R. (2008). DI Packet , Far Better Printing and Copy Center, 43 Hillel Place, Brooklyn, NY 11210, (718) 859-3137.
	Food & Medication Interaction, (12th ed.). (2002). Birchrunville, PA: Food Medication Interaction.
	Pizzorno, J. E., Murray, M. T., & Joiner-Bey, H. (2002). The Clinician’s Handbook of Natural Medicine. London: Churchill Livingstone
	Sarubin-Fragakis, A. (2003). The Health Professional’s Guide to Popular Dietary Supplements (2nd ed.). Chicago, IL: The American Dietetic Association.
	Width, M., &  Reinhard, T. (2009). The Clinical Dietitian’s Essential Pocket Guide. Philadelphia: Lippincott Williams & Wilkins.

Recommended Readings:

Any medical dictionary, for example:

Anderson, K. N. (2002). Mosby’s Medical, Nursing, and Allied Health Dictionary (6th ed.). St. Louis: Mosby.