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Center for Curriculum and Transfer Articulation
Community Nutrition Practicum Laboratory
Course: FON246AB

First Term: 2020 Fall
 Laboratory   2.0 Credit(s)   10.0 Period(s)   0.0 Load  
Subject Type: Occupational
Load Formula: C = Co-op rate per RFP


Description: Practicum experience under the supervision of a registered dietitian. Application 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 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. Participate in the practice of community nutrition and dietetics. (I, VI)
2. Participate in a variety of community nutrition services and programs. (I, IV)
3. Exhibit professional characteristics needed to work in government or private community health settings and perform ethically in accordance with the values of the ADA. (I, VI)
4. Participate in the legislative and public policy processes as they affect food, food security, and nutrition within the community. (II, VI)
5. Participate in the planning, development, implementation, evaluation and maintenance of community-based food and nutrition programs. (III, VI)
6. Assist with the development and review of educational materials for target populations. (IV, V, VI)
7. Develop, market and conduct education and training sessions for target populations. (V, VI)
8. Conduct and document nutrition screening, assessments, and interventions 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. (VI)
9. Design and implement nutrition care plans and menus as indicated by the patient`s/client`s health status. (VI)
10. Educate, counsel, and monitor 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. (VI)
11. Participate in the development and measurement of outcomes for food and nutrition services and practice. (VI)
12. Perform a self-assessment, and initiate a Professional Development Portfolio. (VI)
13. Participate in a community-based lifelong learning/professional development activity. (VI)
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
   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
      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
   G. Documentation
VI. Supervised Practice Applications
   A. Patient care and counseling (minimum 12 patients/clients; diverse ages, gender, cultures, religions and medical conditions)
      1. Conduct nutrition screening and assessment
      2. Interview and counsel patient and/or family
      3. Review patient`s food records and assist with menu design
      4. Implement nutrition care plan
      5. Monitor patient progress
      6. Document interventions
      7. Measure and document outcomes
   B. Education
      1. Develop educational materials (minimum 2)
      2. Review educational materials for diverse populations
      3. Observe an educational session conducted at a local community-based agency or organization
      4. Conduct an educational session for health promotion to a target population
      5. Conduct an educational session for a target population with a common medical condition
   C. Community-based food and nutrition program project
      1. Identify target population
      2. Determine focus of program
      3. Data collection
      4. Planning and development
      5. Implementation
      6. Marketing
      7. Management and maintenance
      8. Evaluation
   D. Professional meetings
      1. Participate in a local state legislative or public policy meeting which is addressing an issue concerning food, food security, or nutrition
      2. Participate in a staff meeting
      3. Participate in a community-based lifelong learning/professional development activity
   E. Performance review, self-assessment, and Professional Development Portfolio
 
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.