Maricopa Community Colleges  FON125   20004-20045 
Official Course Description: MCCCD Approval: 04/25/00
FON125 20004-20045 LEC 1 Credit(s) 1 Period(s)
Introduction to the Profession of Dietetics
Introduction to the profession of dietetics, including history, current practice, and future trends. Emphasis on the integration of dietetics within health care systems and public policy. Highlights professional ethics, standards of practice, education requirements and areas of practice. Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON125   20004-20045 Introduction to the Profession of Dietetics
1. Define and descrive the history of the profession of dietetics. (I)
2. Describe the growth of the profession and its associations. (I)
3. Describe required educational preparation, training and areas of practice in dietetics. (I)
4. Understand the integration of dietetics within health care systems and public policy. (II)
5. Describe ethical issues of the profession and ADA’s Standards of Professional Practice. (III)
6. Recognize future trends in dietetics. (IV)
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MCCCD Official Course Outline:
 
FON125   20004-20045 Introduction to the Profession of Dietetics
    I. The Profession of Dietetics
        A. Definition
        B. History
        C. Associations
          1. American Dietetic Association
            a. strategic framework
            b. mission, vision, philosophy, and values
            c. membership
            d. governance
            e. services
            f. affiliated units (i.e. state and district dietetic associations)
            g. dietetic practice groups
          2. Other
            a. Dietary Managers Association (DMA)
            b. National Restaurant Association (NRA)
            c. American School Food Service Association (ASFSA)
        D. Education and training
          1. The Commission on Accreditation for Dietetics Education (CADE)
          2. CADE’s Standards of Education
          3. Educational requirements for registered dietitians (RDs) and diet technicians, registered (DTRs)
          4. Types of education programs
          5. Preprofessional practice
          6. Graduate and continuing education
        E. Credentialing
          1. The Commission on Dietetic Registration (CDR)
          2. Registration for RDs and DTRs
          3. Professional development portfolio
          4. CDR self-assessment modules
          5. Licensure
          6. Specialty certification
          7. Fellow of the American Dietetic Association (FADA)
        F. Areas of practice
          1. Clinical
          2. Food and nutrition services management
          3. Community
          4. Education and research
          5. Private practice consultant
          6. Health care facilities/extended care consultant
          7. Contract food service management
          8. Business practice consultant
          9. Business and communications
          10. Health, wellness, and sports nutrition
          11. Government and military services
          12. International opportunities
        G. Dietetic and health care teams
      II. Health Care Overview
          A. Segmented Health Population
            1. Acute
            2. Chronic
            3. Long term/rehabilitation
            4. Home health
            5. Women and children
            6. Community health
            7. Hospice
          B. Health Care Delivery Systems
            1. Managed care
            2. Fee for service
            3. Medicare
            4. Medicaid; Arizona Health Care Cost Containment System (AHCCCS)
            5. Other
          C. Nutrition services
            1. Cost-effectiveness
            2. Cost-benefit analyses
            3. Reimbursement Outcomes assessment
          D. Regulatory Agencies, Regulations and Acts
            1. Joint Commission on Accreditation of Healthcare Organizations (JCAHO)
            2. Healthcare Financing Administration (HCFA)
            3. Omnibus Budget Reconciliation Act (OBRA)
            4. Occupational Safety and Health Act (OSHA)
            5. County / Local
              a. Hazard Analysis and Critical Control Point (HACCP)
              b. 1999 Food and Drug Administration (FDA) Model Food Code
            6. State licensure
            7. Other
        III. Ethics and Standards of Practice
            A. ADA’s Code of Ethics
            B. ADA’s Standards of Practice
            C. Patient Rights
              1. Informed consent
              2. Quality medical care
              3. Confidentiality/privacy
              4. Participation in decision making
              5. Right to refuse care
              6. Access to personal records
              7. Bill of rights
              8. Advanced directives
          IV. Future Trends
              A. Challenges
              B. Opportunities
              C. Planning and Preparation
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