Description
This course is designed to help students examine and apply theory related to food and nutritional science to dietetic practice through 32-40 hours per week of supervised practice experiences in foodservice operations and community nutrition agencies. Foodservice management includes such topics as: food safety and sanitation; food procurement, production, delivery, and service systems; facility, financial, and human resource management; and development of menus and recipes to meet the needs of diverse audiences. Community nutrition topics include: nutrition screening; assessment of individuals and population groups, nutrition education, and counseling; program development, implementation, and evaluation; and advocating for nutrition services. Biweekly seminars-style classes, readings, and assignments reinforce rotation experiences. Participation fee assessed. Prerequisite: Admission to the DI Program.