UACCM | Course Description |Dietary Management

DIET 1002 | Food Safety and Sanitation
2 Cr. (2 Lec.)
Prerequisite: None. Offered in the fall semester. This course promotes raising the food safety and sanitation competency level of all food service professionals. Topics covered include causes and prevention of foodborne illness, safe food purchasing, receiving, storage, sanitizing equipment, HACCP, regulations, inspections, and crisis management. Students must successfully complete a final examination with a grade of “C” or better from the Educational Foundation of the National Restaurant Association to receive a final grade in the course.

DIET 1011 | Field Experience I
1 Cr. (3 Lab)
Prerequisite: Completed or concurrently enrolled in DIET 1002 Food Safety and Sanitation or DIET 1013 Managing Food Service Programs or documented employment in food preparation in an institutional food service operation or consent of dietary program director. Offered in the fall semester. This course consists of 50 hours of hands-on, supervised experience in the food services department in a hospital, extended care, or health-related facility. It is designed to complement/reinforce the lecture and classroom activities.

DIET 1013 | Managing Food Service Programs
3 Cr. (3 Lec.)
Prerequisite: None. Offered in the fall semester. This course is a study of the organization and management of food service systems. Topics covered include planning, organizing, directing, controlling, and evaluating food service systems. Budget constraints and cost control techniques are also covered.

DIET 1021 | Field Experience II
1 Cr. (3 Lab)
Prerequisite: Completed or concurrently enrolled in DIET 1112 Food Services Administration or consent of instructor. Offered in the spring semester. This course consists of 50 hours of hands-on, supervised experience in management of the food services department in a hospital, extended care, or health-related facility. It is designed to complement/reinforce the lecture and classroom activities.

DIET 1023 | Diet Therapy
3 Cr. (3 Lec.)
Prerequisite: Completion of NUTR 1503 Nutrition with a grade of “C” or better. Offered in the summer semester. This course provides extensive coverage of diet therapy. Clinical descriptions for disease categories are followed by related medical nutrition therapy. Topics covered include dietary guidelines; menu planning; nutrition through the life cycle; client education; and medical nutrition therapy for cardiovascular disease, diabetes mellitus, obesity, gastrointestinal disease, liver and renal disease, etc.

DIET 1031 | Field Experience III
1 Cr. (3 Lab)
Prerequisite: Completed or concurrently enrolled in DIET 1023 Diet Therapy or consent of instructor. Offered in the summer semester. This course consists of 50 hours of hands-on, supervised experience in patient care in the food services department in a hospital, extended care, or health-related facility. It is designed to complement/reinforce the lecture and classroom activities.

DIET 1112 | Food Services Administration
2 Cr. (2 Lec.)
Prerequisite: None. Offered in the spring semester. This course focuses on food services operations relating to the management of food service personnel. Topics covered include employment laws, supervision and leadership, staffing and scheduling, recruitment and retention, staff development, and communication skills.