Upon completion of the course, you should be able to:
- List and describe the various types of health care facilities.
- List and describe the major functions of the dietetics department in health care institutions.
- Describe the specific roles within a dietary department.
- Apply the Canada’s Food Guide to Healthy Eating to daily living.
- Identify the food groups associated with the Diabetes Food Guide.
- List and describe standard and therapeutic diets used in health care facilities.
- List and describe the various texture and fluid modified diets.
- Explain the specific nutrient concerns of persons in institutionalized long term care environments.
- Understand the basic concepts of menu planning.
- Display effective hand-washing and infection control skills.
- Practice basic food safety.
- Display proper body mechanics in the workplace.
- Demonstrate effective communication skills for the workplace.
- List and describe the major classes of nutrients.
- Identify where to access the nutrient recommendation guidelines for Canadians.
- Demonstrate the reading of food labels and the application to daily living.
- Explain the relationship between nutrition and certain chronic diseases.
- Describe the changes in nutrition needs throughout the lifecycle.
- Develop attractive menus using appropriate techniques for flavour and appearance combinations.
- Revise standard recipes into large-scale quantities for food service establishments.
- Describe how to alter a recipe for the various therapeutic diets.
- Describe the principles for preparing and portioning foods and beverages.
- Identify the measures and weights indicated on recipes.
- Identify the aspects of a well-designed institutional food service establishment.
