8 courses with the subject DTE, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
DTE 121Introduction to Clinical Nutrition
Review of nutrients from perspective of their absorption, digestion, metabolism and interaction. In clinical, students apply principles of nutrition including diet history, food intake studies, national nutrition guidelines, and menu planning and modification. Requires purchase of liability insurance through the College. (offered spring semester only) (3 hrs. lecture, 90 hrs. clinical) Prerequisites: BIO105, DTE101 and DTE103 with grades of C or higher. Corequisite: DTE122. Minimum grade of C is required to advance to next course in DTE sequence. Offered on: E / 5 cr. hrs.
As nutrition educators, dietetic technicians must be knowledgeable about nutritional needs of individuals of all ages, genders, cultural backgrounds and activity levels. Course conveys information to be used by students in their professional roles as nutrition educators. Consideration given to community programs which provide nutritional support to those in various age groups; special needs related to exercise, stress and energy balance; consumer concerns about foods; and issues of domestic and world hunger. (offered spring semester only) Prerequisites: DTE101 and DTE103 with grades of C or higher. in DTE sequence. Offered on: E / 3 cr. hrs.
DTE121. Minimum grade of C is required to advance to next course
DTE 201Introduction to Food Service
Survey course introducing the variety of foods available, menu planning, purchasing and preparation. Topics include food measurement, legislation, safety and sanitation, preparation techniques for nutritional adequacy, and food acceptability. Food labs held in kitchen. (offered fall semester only) Prerequisite: DTE101 and DTE103 with grades of C or higher. Minimum grade of C is required to advance to next course in DTE sequence. Offered on: E / 3 cr. hrs.
Capstone course for the Dietetic Technician Program. Orientation to the profession of dietetics with an emphasis on professional organizations, ethical issues related to dietetics practice, and career and educational opportunities. Legislative and policy making related to dietetics is explored. Application of evidence-based practice is discussed and demonstrated. (offered spring semester only) Corequisites: DTE211 and DTE213. Minimum grade of C is required to advance to next course in DTE sequence. Offered on: E / 1 cr. hr. Technician program.
DTE 205Advanced Nutrition in the Clinical Setting. Students will identify and
describe the work of inter-professional teams and the roles of others within the field site regarding the delivery of food and nutrition in the community setting. (offered summer and fall semesters) (48 hrs. fieldwork) Prerequisites: CHE100 and DTE121 with grades of C or higher. Minimum grade of C is required to advance to next course in DTE sequence. Offered on: E / 1 cr. hr.
Relates to functions of food service manager regarding policies and procedures; food procurement, preparation and service; sanitation and safety in quality food preparation; interaction and communication of food service personnel with others; personnel functions, cost control and budget implementation; layout and design of kitchen equipment; and use of computerized data processing systems. (offered spring semester only) Prerequisite: DTE201 and DTE205 with grade of C or higher. Corequisite: DTE203 and DTE213. Offered on: E / 3 cr. hrs.
Under direction of fieldwork instructor, student has hands-on experience in all aspects of food service management at a local health care facility. Requires purchase of liability insurance through the College. (offered spring semester only) (1 hr. lecture, 180 hrs. fieldwork) Corequisite: DTE203 and DTE211. Offered on: E / 5 cr. hrs.
