DIT 1105 - Introduction to Dietetics
Exploration of the dietetics profession. Introduces the professional organization and structure. Covers credentialing and the Academy of Nutrition and Dietetics Code of Ethics. Clarifies the roles and requirements of different nutrition professionals. Investigates areas of employment.
DIT 1108 - Nutrition for the Culinary Professional
Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.
DIT 1111 - Nutrition for Health & Fitness
Overview of general nutrition principles focusing on healthy food choices, disease prevention and sports nutrition. Explores fad diets, herb/supplements and use of ergogenic aids. Incorporates effective use of nutrition information from reliable sources as well as personal responsibility in a professional setting.
DIT 1210 - Medical Terminology for Dietetics
The use of root words, combining forms, prefixes and suffixes related to pathology, diagnosis and treatment of body systems pertaining to the practice of dietetics. Exposure to research journal articles and medical terminology application.
DIT 1525 - Human Nutrition
This is an in-depth study of the principles of nutrition with emphasis on the functions of the nutrients, their digestion, absorption, metabolism, inter-relationships and nutrition requirements. Incorporates assessment of nutritional health risks, health promotion and disease prevention theories. Explores the influence of socioeconomic, cultural, psychological and environmental factors on food and nutritional behavior.
DIT 1630 - Nutrition in the Lifecycle
Nutritional needs of individuals from conception to maturity, including physiological, psychological, environmental and sociological factors affecting nutrition. The Nutrition Care Process is introduced. Incorporates weekly sessions on weight management strategies with a client. Examines nutrition concerns for special health conditions. Two classroom, two clinical hours per week.
DIT 1635 - Community Nutrition
Addresses community food/nutrition issues and federal/nongovernmental programs designed to meet needs of at-risk populations. Focuses on tools, strategies and resources to evaluate effectiveness of community programs. Students participate with community agencies providing nutrition programs and education. Two classroom, three clinical lab hours per week.
DIT 2101 - Eating Matters for Dining Assistants
Practical skill development in feeding techniques for the elderly. Ensures understanding of nutritional needs of residents, communication and interactions between residents/staff, behavior challenges and safety procedures. Students receive a Dining Assistant Certificate from Ohio Department of Health upon completion.
DIT 2180 - Medical Nutrition Therapy for Dietary Managers
Introductory course for nutrition care personnel in health care institutions. Overview of nutrition principles, medical nutrition therapy and menu planning. Exploration of diseases/health conditions that require nutrition intervention. Addresses multidisciplinary team approach to resident care. Nutrition Care Process introduced with basic nutrition-related calculations.
DIT 2190 - Dietary Managers Nutrition Clinical
Hands-on experiences in health care institutions. Incorporates the Nutrition Care Process with emphasis on screening/documentation of client information. Utilizes basic nutrition principles for menu planning, medical nutrition therapy while providing quality care. Requires Registered, Licensed Dietitian preceptor for a portion of the four clinical lab hours per week.
DIT 2240 - Education Methods & Materials
Explore teaching methods/materials to maximize educator effectiveness while accommodating different learning styles and diverse audiences. Evaluation of learning is included. Use of media/education resources and equipment materials addressed. Research design methods are introduced and analyzed. Service Learning projects are incorporated into course activities.
DIT 2297 - Special Topics
Varied content offering of special interest to the discipline but not covered within existing courses; may be scheduled in a classroom/seminar setting or in nontraditional format.
DIT 2305 - Food, Culture & Cuisine
Explore cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Identify the demographics and research/evaluate the differences and similarities among the various cultures of the world. Demonstrate the relationship between traditional foods, cultural and current food practices. One classroom, two clinical hours per week.
DIT 2310 - Lab for Food, Culture & Cuisine
This laboratory component of DIT 2305 explores cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Indigenous ingredients and flavor profiles of international cuisines are addressed. Advanced preparation methods and cooking techniques will be utilized and demonstrated. Two lab hours per week.
DIT 2510 - Institutional Foodservice Systems
This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Food safety and sanitation principles will be applied.
DIT 2515 - Foodservice Practicum I
Hands-on experience completed in an institutional foodservice kitchen. Covers menu development including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, safety and sanitation. Five hours per week at assigned practicum site.
DIT 2520 - Laboratory for Foodservice Systems
This laboratory component of DIT 2510 course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. This is a continuation of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation. Hazard analysis critical control point standards are reinforced. Two lab hours per week.
DIT 2625 - Medical Nutrition Therapy I
Medical nutrition therapy for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Content includes modified texture/therapeutic feeding strategies, dietary interventions for swallowing difficulties and enteral/parenteral/IV feeding routes. Incorporates the nutrition care process with emphasis on nutritional assessments, minimum data sets, care assessment triggers and care plans.
DIT 2630 - Medical Nutrition Therapy Clinical I
Clinical component of medical nutrition therapy I series: for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Menu writing for therapeutic interventions; feeding routes for enteral, parenteral and IV therapy; patient interviews, nutrition screening and nutrition care process. Ohio Department of Health Dining Assistant certification is embedded in this course. Nine clinical lab hours per week.
DIT 2735 - Foodservice Organization & Management
Describe functions of management and identify a variety of tools used to assist with organizational performance. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations.
DIT 2740 - Foodservice Practicum II
Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five hours per week at assigned practicum site.
DIT 2845 - Medical Nutrition Therapy II
Capstone course for the medical nutrition therapy series. Course content includes medical nutrition therapy for cancer, AIDS, disorders of the lower gastrointestinal tract, gallbladder, liver and renal disease. Incorporates review modules, case studies, critical thinking exercises and the nutrition care process addressing feeding routes and diseases.
DIT 2850 - Medical Nutrition Therapy Clinical II
Clinical component covering topics in Medical Nutrition Therapy II: cancer, childhood obesity, disorders of the lower gastrointestinal tract, gallbladder, liver, renal diseases. Practicum includes: menu writing for modified texture/ therapeutic interventions; feeding routes; patient interviews, nutrition screening/education and the nutrition care process from admission to discharge. Six clinical lab hours per week.
DIT 2855 - Dietetics Seminar
Capstone course prepares students for national credentialing dietetic technician examination/employment. Reviews Food and Nutrition, Food Service Systems and Sanitation, Education Methods and Management domains. Includes job interviewing skills and resume writing. Reviews professional ethics, including life-long learning and the Academy of Nutrition and Dietetics Professional Portfolio.