MCCCD Program Description

Community Nutrition Practicum

Course: FON246AA

First Term: 2020 Fall

Lecture 2.0 Credit(s) 2.0 Period(s) 2.0 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: Classroom preparation and training, under the instruction of a registered dietitian. Understanding of principles, knowledge and skills required in the delivery of nutrition services in community-based agencies, outpatient health care settings, and social service agencies. Includes knowledge and understanding of nutrition intervention and wellness promotion for individuals and groups across the lifespan, i.e. infants through geriatrics with a diversity of cultural, religious and social backgrounds.

MCCCD Official Course Competencies
1. Describe the practice of community nutrition and dietetics. (I) 2. Identify and explain the types and availability of nutrition services and programs in the community. (I, IV) 3. Describe the professional characteristics needed to work in government or private community health settings and perform ethically in accordance with the values of the ADA. (I) 4. Demonstrate the ability to develop a Professional Development Portfolio. (I) 5. Identify the legislative and public policy processes as they affect food, food security, and nutrition within the community. (II) 6. Describe the planning, development, implementation, evaluation, and maintenance of community-based food and nutrition programs. (III) 7. Describe consumer health behaviors and strategies for change. (III, V) 8. Develop and review of educational materials for target populations. (V) 9. Develop education and training sessions for target populations. (V) 10. Describe nutrition screening, assessments, interventions, and documentation for a diversity of people and population groups across the lifespan, and for those with common medical conditions; e.g., hypertension, obesity, diabetes, cardiovascular disease, cancer, and diverticular disease. (V) 11. Design nutrition care plans and menus as indicated by the patient`s/client`s health status. (V) 12. Describe education, counseling, and monitoring of patients/clients in disease prevention, health promotion and medical nutrition therapy for common conditions; e.g., hypertension, obesity, diabetes, cardiovascular disease, cancer, and diverticular disease. (V) 13. Describe the development and measurement of outcomes for food and nutrition services and practice. (V)
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. Community nutrition and dietetics practice A. Focus areas 1. People 2. Policy 3. Programs B. Health promotion and disease prevention objectives C. Types and availability of nutrition services, programs and resources 1. Government 2. Private D. Dietetics professionals 1. Role and responsibilities 2. Educational requirements a. knowledge and skills foundation b. supervised and preprofessional practice c. graduate and continuing education (i.e. Professional Development Portfolio) 3. Practice settings E. Professional characteristics required for diverse settings 1. Verbal and written communication skills 2. Interviewing skills and techniques 3. Counseling skills and techniques 4. Public Speaking 5. Teaching methods and strategies for diverse populations 6. Interpersonal communication and skills as a team member 7. Leadership skills 8. Computer skills 9. Entrepreneurship II. Legislative and public policy processes A. Legislative and policy making processes B. Nutrition policy making, monitoring, and research C. Current legislation and emerging public policy issues in nutrition 1. Licensure and certification 2. Medical Nutrition Therapy (MNT) a. definition b. reimbursement 3. Food agencies and programs 4. Food safety 5. Food technology 6. Environmental issues 7. Complementary and alternative medicine D. Strategies for professional involvement and influencing change III. Needs assessment and program planning A. Data collection 1. Types a. environmental b. target population characteristics c. resources 2. Methods a. nutrition surveys and questionnaires b. health risk appraisals c. direct assessment of nutritional status d. screening e. focus groups f. interview 3. Issues a. practical b. scientific c. cultural d. religious B. Program Planning and Implementation 1. Steps 2. Grant writing 3. Development 4. implementation 5. Marketing 6. Management 7. Evaluation C. Intervention 1. Strategies 2. Consumer behavior and health a. decision-making process and stages of change theories b. sociocultural and ethnic issues c. socioeconomic issues d. food availability and access e. environmental issues IV. Programs and services for target populations A. Hunger and food assistance programs B. Mothers and infants C. Children and adolescents D. Elderly V. Education and care A. Resources B. Educational materials 1. types 2. development 3. evaluation C. Education and training sessions 1. planning and development 2. marketing 3. presentation to a target population 4. assist with a food demonstration D. Counseling E. Nutrition care plan and menu design F. Patient monitoring and outcomes G. Documentation

MCCCD Governing Board Approval Date: May 28, 2019

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.