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Apr 30, 2026
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DITA 1000 - Dietary Manager
Preparation for supervisory roles in food service departments. Emphasis on normal and therapeutic nutrition and food service systems management. Major topics include dietary and meal planning guidelines, sources and functions of nutrients, diet therapy, nutritional assessment and care, food production management and purchasing, and regulatory agencies.
Learning Outcomes: Upon successful completion, students will be able to:
- Apply diet and nutrition principles to menu selection and food preparation for maximal health benefit and enjoyment of persons on regular or altered diets.
- Discuss nutrition assessment and care planning process and participate in the processes as required.
- Organize the procurement and preparation of foods and meals to meet the dietary need of clientele within resources available.
CEU(s): 8
Lecture Hour(s): 80
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