ࡱ> uwta +bjbj 4`hGbhGbv#+        8N L  OT&!(N!d!d!d!S"S"S"NNNNNNN$_QT2N S"S"S"S"S"N  d!d!N###S"R d! d!N#S"N##nEId!0$c"FG vNN0 OGGU"GU@IILGU 2KD#S"S"S"NN#S"S"S" OS"S"S"S"GUS"S"S"S"S"S"S"S"S"B : UTHSC School of Public Health Dietetic Internship PH 9997 Section 800 Dietetic Internship Supervised Practice FeatureConsiderationsUTHSC Faculty Contact InformationShreela Sharma PhD, RD, LD Jeanne Piga-Plunkett, MEd, RD, LD HYPERLINK "mailto:Shreela.V.Sharma@uth.tmc.edu" Shreela.V.Sharma@uth.tmc.edu  HYPERLINK "mailto:Jeanne.M.PigaPlunkett@uth.tmc.edu" Jeanne.M.PigaPlunkett@uth.tmc.edu 713-500-9344 for Dr. Sharma 713-500-9347 for Ms Moore and Ms. Piga-PlunkettSupervised Practice Hours and class timingMinimum of 170 hours (5 weeks) toward 1271 hour supervised practice total. This includes one hour per week of in-class PPC. The class meets Mondays noon to 12.50pm. Additionally, students spend 32 to 36 hours per week at approved supervised practice rotation sites. Course descriptionThis is Spring 2019 offering of the course. It is worth 1 to 9 credit hours. This is being offered at the Houston campus only. The course is designed for students who are enrolled in the Dietetic Internship program at the University of Texas, School of Public Health. The dietetic internship program is an accredited program that prepares interns to take the registration examination for dietitians. The course combines in-class didactic practice with supervised practice completed at various rotation sites which are typically healthcare facilities located in the greater Houston area. Course Learning Objectives To identify and comprehend the key nutrition guidelines in a community, hospital foodservice and school foodservice-based supervised practice environment To identify and comprehend the organizational structure in community, hospital foodservice and school foodservice-based supervised practice environment To comprehend basic ethical and legal principles pertaining to working in a community, hospital foodservice and school foodservice-based supervised practice environment To apply nutrition concepts to practice in a community, hospital foodservice and school foodservice-based supervised practice environment To communicate nutrition information to lay and professional audiences To conduct nutritional evaluations in a community, hospital foodservice and school foodservice-based supervised practice environment To identify and comprehend professional guidelines and guidelines required by health care systems in community, hospital foodservice and school foodservice-based supervised practice environmentCompetencies and list of topicsAccreditation Commission for Education in Nutrition and Dietetics: CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives. CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data CRDN 1.4 Evaluate emerging research for application in dietetics practice CRDN1.5 Conduct research projects using appropriate research methods, ethical procedures and statistical analysis CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the profession of Dietetics CRDN 2.2 Demonstrate professional writing skills in preparing professional communications CRDN 2.3 Demonstrate active participation, teamwork, and contributions in group setting CRDN 2.4 Function as a member of inter-professional team. CRDN 2.11 Show cultural competence/sensitivity in interactions with clients, colleagues, and staff CRDN 2.12 Perform self-assessment and develop goals for self-improvement. CRDN 3.4 Design, implement and evaluate presentations to a target audience CRDN 4.4 Apply current nutrition informatics to develop store, retrieve and disseminate information and data. CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits CRDN 6.1 Apply principles learned in core public health and DI courses to the multidisciplinary application of public health nutrition CRDN 6.2 Evaluate emerging public health research and develop evidence based solutions to current public health issuesSample Projects to be completed during the semesterIn class: Critically review literature in nutrition and dietetics Scientific paper writing Make professional presentations Understand current practices and recommendations in community nutrition and foodservice management Prepare for the registration examination for dietitians Community rotations: Create culturally appropriate handout to educate the target population. Analyze iron levels of clients for QA report. Conduct educational session for target population. Attend staff meeting and present projects involved in at facility Create brochure on community services available to clients in a diverse population. Evaluate limited resources in a community program and discuss issues in program planning. Develop updated website material for a community organization. Represent community organization at health fairs. Participate in program management. Conduct culturally appropriate food preparation demonstration for target population. Enter quality data for clients in QA system. Analyze data collected; Perform program evaluation. Develop component for a community program. Foodservice Management rotations: Menu Planning/Foodservice Systems Management Plan menus for routine cycle Plan cafeteria/in-patient theme menus around holidays/Nutrition Month Write nutrition brochures/newsletter related to theme meal Build your own hot food station ie pasta or rice w/toppings (include work schedule, equipment layout/etc.) Create bulletin board or newsletter w/nutrition info Recipes to accompany healthy meal offerings Nutrition Quiz/Game w/prizes for staff/customers/in-patients-program implementation and evaluation Conduct computerized nutritional analysis of menu items Redesign forms/protocols for purchasing, receiving, storing, inventorying, and issuing of food & supplies as needed Physical Facilities Management Plan and conduct employee in-services in safe food handling, hand-washing techniques, modified diets/recipes Design new sanitation schedule Examine cafeteria layout & use of space Assist in purchasing new equipment/ conduct a cost analysis and effectiveness of old vs. new equipment Assess computerized nutrition-analysis programs for possible purchase Human Resources Management Update job descriptions/assist in writing new job descriptions Assist in developing interview questions for new employees, sit in on interviews and assist in evaluating potential employees Plan work schedule (can be related to theme meal) Develop policy/procedure(s) for organization and maintenance of personnel information Participate in orientation of new employees when possible Conduct nutrition education programs for select group Write an employee work schedule for FT/PT or for theme meal Quality Assurance in Foodservice Design, conduct & analyze a customer satisfaction survey; suggest QI techniques Create a comment box for employees & visitors, respond to comment cards if allowed Information & Financial Resources Management Collect & analyze data to be used for menu pricing (can be related to theme meal) Cost analysis of food products (purchased vs made from scratch), analyze acceptability of product Course Expectations Students are expected to familiarize themselves with the Canvas webpage for PH 9997 Section 800 Dietetic Internship Supervised Practice Students are expected to complete and review all materials as required for the class. Students are expected to conduct and grade in-class presentations Students are expected to attend and meet all expectations of the supervised practice rotations as outlined in the Dietetic Internship handbook, evaluation forms and the respective supervised practice rotation site preceptor. Students are expected to take all quizzes as expected. No make-up assignments will be administered. Students are expected to attend all classroom and supervised practice site activities. Students are expected to turn off their laptops and cell phones during class periodGradesThis is a Pass/Fail Course. All presentations and assignments will be graded. Students are required to receive an 80% or more passing grade to successfully pass the class. Grade will computed as follows: Classroom Presentation 100 points; Attendance - 5 points per class; Quizzes 50 points each. No extra credit is available. Prerequisites and/or Technical RequirementsThe course is designed for students who are enrolled in the Dietetic Internship program at the University of Texas, School of Public Health. The prerequisite for this course is the successful completion of the Dietetic Research Methods course. There are no technical requirements.  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