Nutrition and Food Service Management

Description:

In this course, a continuation from Nutrition Care I, students will learn how to apply the nutrition care process to clients with various medical conditions and health concerns. Students will study the physiology and pathophysiology of the various body systems, while gaining an understanding of the nutrition management for various health conditions. Students will practice applying the nutrition care process to clients of low to moderate nutrition risk, and recognize the unique needs of those at high nutrition risk.

• Hours: 56
• Credits: 4
• Pre-Requisites: DIET1160 OR NUTR1040
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course is an in-depth study of menu management in multiple environments, with a focus on healthcare. Students will study various menu types and adjust menus to accommodate a variety of individualized client needs and preferences. Regulations guiding menu development, menu evaluation, menu cost controls, and recipe standardization will also be explored.

• Hours: 42
• Credits: 3
• Pre-Requisites: FOOD1710 AND TECH1290
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course will enable students to understand principles of cost controls and budgeting within food services. Financial statements utilized in food service management will be explored. Students will perform calculations, interpret key metrics, and interpret financial performance within this area to support them in financial decision making.

• Hours: 42
• Credits: 3
• Pre-Requisites: DIET1170 OR MATH1355
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course is the study of human resource management, with an emphasis on supervising staff within unionized and non-unionized environments in the food and nutrition industry. Skills and techniques related to such areas as hiring, training, scheduling, and conducting performance reviews will be applied and practiced in the course. Additional strategies for team building, motivating employees and managing conflict will be addressed. Students will also be introduced to relevant human resource legislation.

• Hours: 42
• Credits: 3
• Pre-Requisites: FOOD1690
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course is the study of the aging process, focusing on the unique nutritional needs of older adults. Nutritional implications of issues encountered in older adulthood, including swallowing disorders, chronic disease management, and changes in taste/smell will be explored. A study of nutrition management in long term care environments will also be examined, reviewing nutrition assessments, care planning, and documentation in this clinical environment.

• Hours: 42
• Credits: 3
• Pre-Requisites: NUTR1030
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

In this course, students will learn how to apply steps in the nutrition care process to deliver effective nutrition counselling. A focus of the course is on applying best practices in counselling to promote healthy eating behaviours, while exploring various approaches to nutrition education. Students will apply their communications skills through a variety of practical activities including simulation learning.

• Hours: 28
• Credits: 2
• Pre-Requisites: DIET1160 OR NUTR1040
• CoRequisites: DIET2140
• Estimated required text and/or learning resource costs: Not available at this time.

Description: This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. Through the units of the course, participants will have the opportunity to enhance their understanding and knowledge of general Health and Safety guidelines, including WHMIS, Fire Safety and Workplace Violence. The unit on Accessibility for Ontarians with Disabilities Act will instruct the student on the requirements for Accessible Customer Service and Integrated Accessibility Standard Regulations. General information on Safe Driving, Privacy of Information and Hand Washing will be addressed as well. The course also provides participants with critical information regarding their insurance coverage (WSIB or other) while employed. As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers.

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.