An examination of management concepts and strategies, including financial tools, utilized in the effective and efficient delivery of food and nutrition services in a healthcare settings. I, II Technical, conceptual, and behavioral aspects of dietary prevention and treatment of disease states are presented.
Students apply principles of medical nutrition therapy to various disease states.
II Students function as members of the management team in the food service units of the medical center. Through increasingly complex learning experiences, students will be expected to develop competence as an entry level practitioner in food service management. I, II Students will plan, organize, direct and evaluate nutrition care for individuals and groups of varying ages and lifestyles, in sickness and health. Students will function as members of the health care team with increasingly complex learning experiences and clinical responsibilities. The student will assume full responsibility for patient care under the supervision of a staff dietitian.