Content includes the basics of nutrition: food preferences and customs, dietary guidelines, digestion, nutrient needs throughout the life cycle, medical nutrition therapy; nutrition assessment/screening, implementing diet orders and care plans. 85 hours classroom, 50 hours (clinical) preceptor. Preceptor hours must be completed by the last day of class. They are scheduled individually by the preceptor and each student. Criminal background check and health screening is required by preceptor facilities and must be completed prior to starting preceptorship. Textbook required and is purchased through the Association of Nutrition and Foodservice Professionals.
There are no sections currently available for this course.