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Course Search Results

  • DIET 111: Introduction to Nutrition

    3.00 Credits
    Community College of Philadelphia

    3-0-3 Aspiring nurses and other healthcare professionals will obtain foundational knowledge in human nutrition science and evaluate lifestyle behaviors as determinants of health, wellness, and prevention of chronic disease. The course will provide evidence-based recommendations for nutrients and energy throughout the lifecycle. Learners will identify the consequences of inadequate and excess consumption of nutrients and will explore the influence that food behaviors, environment, culture and physical activity have on health and wellbeing. Prereqs: ENGL 101 and BIOL 109 both with a "C" or better. Prerequisite:    Prereqs: ENGL 101 and BIOL 109 both with a "C" or better.
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  • DIET 120: Comm Nutr & Educ

    3.00 Credits
    Community College of Philadelphia

    3-0-0-3 Study of normal nutrition throughout the life cycle with emphasis on federal, state and community nutrition programs. Introduces the principles of population assessment, program planning and evaluation. Provides basic knowledge on nutrition education strategies, techniques, material development, and general health behavior theories for culturally and economically diverse populations. Prerequisite: DIET 110 or DIET 111. Prerequisite:    DIET 110 or DIET 111.
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  • DIET 125: Food Science

    4.00 Credits
    Community College of Philadelphia

    2-4-0-4 Introduction to the basic principles of food management in health care facilities, with emphasis on the roles nutrition and food science play in food preparation. Includes laboratory practice in food chemistry, nutrient retention methods, physical properties of food, nutritional composition and food preparation skills.
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  • DIET 126: Quantity Food Prod

    4.00 Credits
    Community College of Philadelphia

    2-4-0-4 Introduction to food production management as applied to health care facilities. Emphasis on quantity food preparation and institutional food service delivery systems. Laboratory practice includes planning, preparation and service of quantity meals. The course also provides a study of food safety, including preparations to take the National Restaurant Association's SERVSAFE examination. Prerequisite: DIET 125. Prerequisite:    DIET 125.
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  • DIET 151: Management Systems

    3.00 Credits
    Community College of Philadelphia

    3-0-0-3 This course introduces students to supervisory management with respect to the functions, skills, elements, and tools of management. Students learn about the organizational structure within health care facilities and management responsibilities in food service operations including recruiting, training, scheduling, and appraising. In addition, leadership decision-making and human motivation are explored. Prerequisite: DIET 126. Prerequisite:    DIET 126.
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  • DIET 191: Supervised Field Experience I

    3.00 Credits
    Community College of Philadelphia

    2-0-8-3 Study and application of theory, principles and techniques in food service management systems, quantity food preparation and nutrition care management in food service facilities. Prerequisite: DIET 110, ENGL 101; Corequisites: DIET 120, DIET 126, DIET 151. Prerequisite:    DIET 110, ENGL 101; Corequisite:    DIET 120, DIET 126, DIET 151.
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  • DIET 211: Medical Nutrition Therapy I

    3.00 Credits
    Community College of Philadelphia

    3-0-0-3 Study of the rationale for and principles of medical nutrition therapy in the following conditions: obesity, diabetes mellitus and cardiovascular disease. Special nutrition needs of the institutionalized elderly. This course includes a study of standards for evaluating dietary adequacy and an analysis of how nutrient needs change with illness Prerequisite: DIET 120. Pre- or Corequisite: MATH 150. Prerequisite:    DIET 120. Pre- or Corequisite: MATH 150.
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  • DIET 212: Medical Nutrition Therapy II

    3.00 Credits
    Community College of Philadelphia

    3-0-0-3 Study of the rationale for and principles of medical nutrition therapy in the following conditions: renal and hepatic diseases, immune and gastrointestinal system disorders, cancer, neurological conditions and inborn errors of metabolism. Indications for and techniques of nutrition support. Prerequisite: DIET 211. Prerequisite:    DIET 211.
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  • DIET 255: Dietetics Management

    3.00 Credits
    Community College of Philadelphia

    3-0-0-3 Study of food systems management including: integration of financial, human, physical and material sources in a food production system that follows nutrition guidelines, meets cost parameters and gains consumer acceptance. The course focuses on applications of procurement policies, distribution systems, equipment and facility designs within food service operation. Prerequisites: DIET 126, DIET 151, DIET 191. Prerequisite:    DIET 126, DIET 151, DIET 191.
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  • DIET 291: Supervised Field Experience II

    3.00 Credits
    Community College of Philadelphia

    0-2-12-3 Application of theory, principles and techniques of dietetic practices provided in various clinical situations. Prerequisite: DIET 191. Pre- or corequisite: DIET 211. Prerequisite:    DIET 191. Pre- or corequisite: DIET 211.
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