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Center for Curriculum and Transfer Articulation
Introduction to Professions in Food, Nutrition, and Dietetics
Course: FON125

First Term: 2017 Fall
 Lecture   1.0 Credit(s)   1.0 Period(s)   1.0 Load  
Subject Type: Occupational
Load Formula: S - Standard Load


Description: Overview and discussion of career opportunities in the fields of food, nutrition, and dietetics. Includes information about history, ethics, standards of practice, communication and counseling skills. Emphasis on how to become a Registered Dietitian Nutritionist or a Dietetic Technician Registered.



MCCCD Official Course Competencies
1. Examine the history of professions in food, nutrition and dietetics. (I)
2. Identify the required educational preparation, training and areas of practice in food, nutrition and dietetics for particular careers. (I, II)
3. Recognize future trends in nutrition careers. (I, IV)
4. Discuss the integration of food, nutrition, and dietetics within food systems, health care systems, and public policy. (II)
5. Describe ethical issues in the food, nutrition and dietetics professions, Academy of Nutrition and Dietetics, Standards of Professional Practice, and those of other organizational entities. (I, III)
6. Understand interdisciplinary relationships between Registered Dietitian Nutritionists and other health care professionals in various practice settings. (I, IV)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Professions in Food, Nutrition and Dietetics
   A. Delineations
   B. History
   C. Associations
      1. Academy of Nutrition and Dietetics
      2. Association of Nutrition & Foodservice Professionals (ANFP)
      3. National Restaurant Association (NRA)
      4. School Nutrition Association (SNA)
      5. Other
   D. Education and training
      1. The Accreditation Council for Education in Nutrition and Dietetics (ACEND)
      2. ACEND`s Standards of Education
      3. Educational requirements for Registered Dietitian Nutritionist (RDN) and the Dietetic Technician Registered (DTR)
      4. Types of education programs
      5. Pre-professional practice
      6. Graduate and continuing education
   E. Credentialing
   F. Areas of practice
   G. Other
II. Health Care Overview
   A. Segmented Health Populations
   B. Health Care Delivery Systems
   C. Nutrition Services
   D. Regulatory Agencies
   E. Other
III. Ethics and Standards of Practice
   A. Codes of Ethics
   B. Standards of Practice
   C. Patients Rights and Responsibilities
   D. Other
IV. Future Trends
   A. Medical Nutrition
   B. Sustainable Food Systems
   C. Culinary Medicine
   D. Food Science
   E. Food Security
   F. Food Industry
   G. Institutions (hospitals, long-term care, schools, colleges, universities, etc.)
   H. Health Coaching
   I. Entrepreneurship
   J. Other
 
MCCCD Governing Board Approval Date: March 28, 2017

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.