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NTR 196 Dietary Manager Internship
Credit Hours:  4
Effective Term: Fall 2015
SUN#: NA
AGEC: None  
Credit Breakdown: 4 Internships = 150 hours
Times for Credit: 1
Grading Option: A/F Only
Cross-Listed:


Description: Supervise application of food production, food service management and nutritional care principles in clinical and community environments.

Prerequisites: NTR156, NTR223, NTR240, and NTR255

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Section I: Gather Nutrition Data (8.5% of the exam) 15 Field Experience Hours (CSLO 2)
1.1 Document Nutritional Information in the Medical Record
a. Chart in medical records using appropriate forms and formats
b. Enter and retrieve data using a computer
c. Use current nutritional information forms
1.2 Interview Clients for Diet History
Identify different types of clients
Plan and ask appropriate questions of clients
Gather information from client and/or family member(s)
d. Identify significant information and problems
e. Recognize nonverbal responses and communication cues
f. Record information systematically and carefully
g. Use ethical and confidentiality principles and practices
h. Gather client information from other multi-disciplinary team members
i. Address food customs and nutritional needs of various racial, cultural, and religious groups
1.3 Conduct Routine Nutrition Screening
a. Recognize routine versus at-risk clients using established guidelines
b. Identify appropriate data to be gathered
c. Use appropriate data-gathering format/approach for specific client type(s)
d. Complete client forms efficiently
e. Identify federal regulations related to evaluating patient status and care
f. Collect client information from medical record
1.4 Use Nutrient Intake, such as Calories and Sodium
a. Calculate routine nutrient intake computations using food composition tables
b. Document significant nutrition related laboratory values
1.5 Identify Nutrition Problems and Client Rights
a. Identify clients needing intervention
b. Verify information to ensure accuracy
c. Review documentation for nutritional care follow up
d. Honor client rights while providing nutritional care

(Application Level) Section II: Apply Nutrition Data (8.5% of the exam)
10 Field Experience Hours
2.1 Implement Diet Plans or Menus Using Appropriate Modifications
a. Implement nutrition plan into meals/foods to be served
b. Identify menu planning needs for infants, children, and older adults
c. Modify menus to suit fiber content, texture, or feeding needs
d. Modify menus to control for calories, carbohydrates, proteins, fats, and minerals
e. Modify menus to suit medical or other personal condition(s) (nutritional supplements, enteral products,
enteral tube feeding and parenteral nutrition)
2.2 Implement Physician's Dietary Orders
a. Recognize medical and nutrition terminology
b. Demonstrate sensitivity to patient needs and food habits
c. Provide needed diets from kitchen
d. Determine availability of foods from kitchen
e. Exhibit competency in suggesting the correct diet orders for clients
f. Include patient input on diet prescribed by physician
g. Recognize appropriateness of diet order for diagnosis
2.3 Apply Standard Nutrition Care Procedures
a. Review client's nutrition needs, based on guidelines provided
b. Assess nutrition content of foods
c. Identify sources to consult to assist in implementing nutrition care plans
2.4 Review Effectiveness of Nutrition Care Plan
a. Identify effectiveness of the nutrition care plan
b. Evaluate care plans for individuality and specific needs

(Application Level) Section III: Provide Nutrition Education (6.5% of the exam)
10 Field Experience Hours
3.1 Help Clients Choose Foods from Selective Menus
a. Determine dietary requirements of patient/client
b. Ascertain client's present knowledge and needs
c. Choose appropriate resource materials
d. Assess client's food preferences
e. Suggest acceptable food substitutes
f. Verify substitutes in terms of availability and facility practices
g. Match food items identified with patient preferences
3.2 Use Nutrition Education Materials
a. Develop a plan for nutrition education
b. Identify educational materials and resources
c. Use resource materials and equipment in teaching
3.3 Adapt Teaching to Client Educational Needs
a. Evaluate client readiness and ability to learn
b. Ascertain background and knowledge of clients
c. Implement a teaching plan
d. Identify appropriate/available social resources

(Application Level) Section IV: Provide Foodservices (10% of the exam)
20 Field Experience Hours
4.1 Check Meal Service for Food Quality, Portion Size, and Diet Accuracy
a. Define procedures for mode of food service
b. Evaluate attractiveness of food served
c. Evaluate the type, quality, quantity, and temperature of food served
d. Evaluate efficiency (time, cost) of foodservice system
e. Evaluate compliance of meals served as posted
4.2 Manage the Preparation and Service of Special Nourishments and Supplemental Feedings
a. Identify clients who need nourishments or supplemental feeding.
b. Define schedules/needs for special food preparation/foodservice
c. Monitor implementation of special foodservices
d. Identify appropriate supplemental products
e. Monitor cost of supplements
f. Monitor the passing of nourishments and supplements
g. Develop a system to audit the passing of nourishments or supplements
4.3 Implement Continuous Quality Improvement Procedures for Foodservice Department
a. Define objectives and standards for foodservice b Implement and monitor quality indicators
c. Implement necessary procedural changes
d. Interpret and report to designated persons
e. Develop auditing tool to determine the effectiveness of quality indicators
f. Implement approaches to facilitate client's compliance with nutritional therapy
4.4 Evaluate Food Acceptance Survey
a. Identify client food preferences and food problems
b. Identify data needs for judging food preferences
c. Develop and conduct food acceptance surveys
d. Analyze data and make recommendations/changes
4.5 Use Appropriate Resources to Modify Standard Menus to Suit Client Needs
a. Determine client needs
b. Identify appropriate nutrition tables/charts and diet manuals
c. Use standard food weights, measures, and recipes correctly
d. Use peer and supervisory resources available as needed
e. Honor legal and moral responsibilities regarding diet needs
f. Modify menus based on local institutional or societal factors

(Evaluation Level) Section V: Hire & Supervise (9% of the exam)
14 Field Experience Hours
5.1 Develop and Maintain Employee Time Schedules and Assignments
a. Prepare a time schedule
b. Maintain time schedule chart/records
c. Prepare absence/tardy reports for personnel files
d. Identify overall staffing needs
e. Calculate full time equivalents
f. Identify and assess daily tasks
g. Analyze capabilities and preferences of employees available
h. Develop a work assignment chart
i. Explain and coordinate work assignments
5.2 Define Personnel Needs and Job Functions
a. Conduct personnel needs analysis
b. Conduct task analysis
c. Write job analysis
d. Write detailed job descriptions
e. Prepare a departmental organization chart

5.3 Interview and Select Employees
a. Identify fair employment laws and practices
b. Develop interview procedures for department
c. Explain department procedures and policies to applicants
d. Assess applicants and record data in file
e. Document selection procedures and policies
5.4 Manage Department Personnel
a. Maintain personnel records in proper form
b. Identify personnel management laws and practices
c. Identify promotion/termination criteria
d. Prepare a performance evaluation
e. Justify personnel decisions including documentation for promotion and termination
f. Follow disciplinary procedures to correct a problem

(Synthesis Level) Section VI: Develop Personnel and Communications (8.3% of the exam)
14 Field Experience Hours
6.1 Implement Required Changes in Foodservice Department
a. Identify existing problems/needs
b. Write memos presenting changes with justification
c. Prepare plan of action to address problems/needs
d. Communicate daily with staff
e. Establish hygiene standards for personnel according to the FDA Food Code
6.2 Prepare, Plan, and Conduct Department Meetings
a. Prepare and post meeting notice and agenda
b. Plan meeting facilities and procedures
c. Meet with key personnel to develop plans
d. Follow proper procedures to conduct meeting
e. Write minutes of meeting
f. Plan follow-up actions resulting from meeting
6.3 Present Work Procedures and Plans
a. Explain department resources/equipment
b. Use personnel organization and responsibilities chart
c. Explain department responsibilities and liabilities
d. Identify role responsibilities and performance standards
e. Explain plan of action to implement procedures or plans
6.4 Teach Employees
a. Orient new employees to facility procedures
b. Conduct/arrange in service training (handling emergencies, difficult clients, new equipment)
c. Conduct discussion on professional and ethical expectations
d. Instruct employees on compliance with HIPPA guidelines
e. Provide follow up after orientation
f. Provide ongoing food safety and infection control training to employees
g. Ensure employees compliance with safe food preparation practices
6.5 Justify Improvement in the Department Design and Layout
a. Maintain records of suggestions and complaints received
b. Conduct department improvement discussion session with staff
c. Write a memo presenting improvement recommendations
d. Evaluate work flow, essential equipment relative to new department designs or construction
e. Research concepts/products related to department facility design
f. Prepare proposals, specifications for new construction or renovation in layout/design changes
6.6 Meet Goals and Priorities for Department
a. Identify department tasks
b. Prepare short-term and long term goals for foodservice department
c. Review department goals against resources available
d. Conduct staff discussion sessions to review organizational policies
e. Follow standard sanitation and infectious disease control practices

(Application Level) Section VII: Professional Interaction (6.3% of the exam)
10 Field Experience Hours
7.1 Represent Department at External Meetings
a. Present department goals and policies
b. Identify methods of communicating with other departments
c. Suggest cooperative ways to solve problems
d. Participate in state/national professional meetings
7.2 Communicate Client Information to Other Health Professionals
a. Identify and document client and problems
b. Conduct client referrals as necessary
c. Utilize consultant guidance
d. Honor client (patient/resident) rights and confidentiality
e. Distribute client information assuring confidentiality
7.3 Participate in Client Care Conferences and Case Presentations
a. Prepare for a client care conference
b. Make a brief presentation on a case
c. Identify problems and implement goals and approaches with appropriate follow-up
7.4 Participate in Regulatory Agency Surveys
a. Identify regulatory standards for the department
b. Develop an appropriate plan of correction
c. Demonstrate professional interaction with surveyors
d. Use regulatory agencies as professional resources

(Synthesis Level) Section VIII: Manage Supplies, Equipment Use, Sanitation and Safety (24% of the exam)
28 Field Experience Hours
8.1 Purchase, Receive, Store, and Distribute Food Supplies and Equipment Following Established Sanitation and Quality Standards
a. Identify appropriate grades and inspections for food.
b. Procure food and water from approved sources.
c. Verify the quality and quantity of food supplies and equipment received
d. Check supplier invoices against facility purchase order
e. Recognize the hazards associated with types of food packaging
f. Recognize the signs of contamination upon receipt and in storage
i. Process rejections for unacceptable products
j. Label, date, and monitor food to ensure rotation (FIFO)
k. Prevent environmental contamination of food
l. Establish and maintain security procedures
8.2 Protect Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation Using HACCP Guidelines
a. Identify potentially hazardous foods and food borne pathogens and their control
b. Recognize the causes, symptoms, and types of food borne illnesses including biological, chemical and physical types
c. Monitor time and temperature to limit growth of or destroy microorganisms
d. Enforce employees' compliance with safe food preparation practices
e. Prevent cross-contamination of food
f. Identify appropriate techniques for temperature retention.
g. Ensure the safe cooling of food
h. Establish critical limits
i. Establish the corrective action to be taken when critical limits are exceeded
j. Establish procedures to identify and monitor critical control points (CCP)
k. Establish effective record-keeping systems that document HACCP
l. Anticipate emergency preparedness procedures necessary to assure a safe food supply
m. Develop a crisis management plan to address an outbreak of food borne illness
8.3 Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Regulations
a. Identify federal safety laws/regulations for facility
b. Identify appropriate environmental controls for water supply, waste disposal, and ventilation
c. Follow an integrated pest management (IPM) system
d. Prepare a safety inspection checklist
e. Write an inspection report on hazards control
f. Assure cleaning and sanitation of equipment and utensils
8.4 Conduct Routine Maintenance Inspection of Equipment
a. Identify equipment maintenance requirements from manufacturer's manuals
b. Correct equipment malfunctions and potential problems
c. Monitor preventive maintenance schedule and contracts
8.5 Instruct Employees in Equipment Use and Maintenance for Sanitation
a. Identify training resources and needs
b. Develop and implement training programs
c. Evaluate equipment in terms of maintenance needs and costs
d. Inspect all areas of department for sanitary conditions
e. Interpret and use MSDS
f. Write cleaning procedures for utensils, equipment, and work areas
8.6 Organize Work Flow and Use of Equipment
a. Analyze tasks to determine overlapping effort or equipment use
b. Plan proper placement and use of equipment
c. Simplify work procedures and steps
d. Monitor work flow; identify and correct problems
e. Assure adequate hand-washing sinks, lavatory facilities, and supplies

(Synthesis Level) Section IX: Manage Production (10.5% of the exam)
12 Field Experience Hours
9.1 Prepare Standardized Recipes for Food Production
a. Identify food elements of a standardized recipe
b. Calculate menus, recipes, diet census, tally sheets, and cafeteria needs to develop requisitions
c. Compute proper portions using appropriate food charts/references
d. Identify ways of calculating cost and nutrition content of standard recipe
e. Develop proper cooking procedures, including HACCP guidelines
f. Standardize recipes
g. Evaluate client acceptance of new recipes
9.2 Specify Standards and Procedures for Preparing Food
a. Develop food quality control standards, eg, appearance temperature, acceptance
b. Prepare procedures and forms to monitor food production
c. Develop procedures for monitoring food waste control
9.3 Supervise the Production and Distribution of Food
a. Check quality/quantity of food served
b. Check adherence to delivery schedules and procedures
c. Keep records for monitoring and accountability

(Synthesis Level) Section X: Manage Business Operations (8.4% of the exam)
17 Field Experience Hours)
10.1 Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies
a. Identify purchasing policies and procedures of department
b. Complete purchase order/requisition forms
c. Evaluate facility needs, budget restrictions, and products available
d. Gather and evaluate product information
e. Be familiar with computer applications
10.2 Manage Revenue Generating Services
a. Supervise Cash Activities and Reports
b. Calculate Cost and Set Prices for Catered Events
c. Plan foodservice and menus for catered events
d. Estimate price-per-unit serving for catered events
e. Use cost-control techniques to balance revenue budget
f. Research new revenue generating opportunities
g. Prepare business plan and justification for new revenue generating programs
h. Promote existing and new revenue generating programs
10.3 Write Detailed Specifications for Capital Purchase
a. Review equipment usage
b. Select equipment using appropriate criteria
c. Evaluate existing capital equipment condition
d. Evaluate replacement of equipment
e. Write budget justification for new capital equipment
f. Write detailed requisitions and specifications for new equipment
10.4 Supervise the Purchase of Food and Supplies
a. Check inventory and identify purchase needs
b. Write purchase orders
c. Check supplies received against purchase order delivery slips
d. Maintain inventory records
e. Recognize inventory management practices (FIFO, par stock, physical, perpetual)
f. Examine vendor product/selection
10.5 Monitor/Review Cost of Menus Against Budget and Guidelines
a. Compute cost of menus and catered meals
b. Conduct a product price-comparison study
c. Prepare a budget
d. Calculate daily cost per client
10.6 Implement Cost-Effective Procedures
a. Review bids or purchasing programs
b. Recommend cost-saving purchasing practices
c. Recommend cost-saving department practices
d. Review actual costs with budget estimates to identify problem areas
10.7 Administer Salary and Wage Adjustment for Employees
a. Identify laws, regulations, and agreements regarding employee compensation
b. Use guidelines for salary scales and merit raises
c. Prepare an estimate of personnel costs for a foodservice department
d. Provide insurance, tax, and other forms for personnel
Internal/External Standards Accreditation
Association of Nutrition & Foodservice Professionals (ANFP) approved program. www.anfponline.org