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• DIT 106: Fundamentals of Nutrition

  3.00 Credits

  Community College of Allegheny County

  
  This introductory course focuses on the application of evidence-based nutrition, allowing practical application of nutrition concepts to health and wellnesswhile enhancinginformation literacy. Students examinethe major nutrientsincluding carbohydrates, fats, protein, vitamins, minerals and water. Special topics includelife-cycle nutrition, weight management, eating disorders and sports nutrition. This course is open to Non-Dietetic Program majors and is taught by a Registered Dietitian (RD). This course meets transfer requirements for four-year nursing/allied health programs. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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• DIT 110: Foodservice Production and Purchasing

  3.00 Credits

  Community College of Allegheny County

  
  Students learn how to develop a menu, standardize recipes and incorporate safety and sanitation practices to all processes. Additionally, students explore topics such as food menu cost analysis, facilities, planning, design and equipment selection for a foodservice department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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• DIT 113: Dietetic Practicum Seminar

  2.00 Credits

  Community College of Allegheny County

  
  Provided concurrently with Dietetic Practicum 1, this course presents a review of the material presented in Fundamentals of Nutrition, Foods, Foodservice Production and Purchasing and Medical Nutrition Therapy. In addition to providing didactic support for the practicum it enables the students to share and gain by their individual experiences. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 102, DIT 104, DIT 110, DIT 114, ALH 140  and DIT 125  Corequisite:    DIT 201P 
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• DIT 114: Medical Nutrition Therapy

  4.00 Credits

  Community College of Allegheny County

  
  This course introduces the student to the concept of modifying the general diet to meet various medical conditions. Principles of patient interviewing, analysis of the patient's nutritional needs and the interpretation of food restrictions in menu planning and food shopping are presented, utilizing the Nutrition Care Process. The physical, psychological and the social needs of the patient are presented with emphasis on their nutritional consequences. This course includes the study of the nutritional care of the patient with upper and lower gastrointestinal disorders, weight management, diabetes and related endocrine disorders, coronary heart disease, atherosclerosis, enteral feeding, total parenteral nutrition (TPN), liver disorders, renal disease, cancer HIV/AIDS and feeding disabilities. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 103 and DIT 106  Corequisite:    ALH 140 
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• DIT 125: Food Protection Certification

  2.00 Credits

  Community College of Allegheny County

  
  This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics covered included the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized ServSafe Food Manager certification exam. This examination is the final exam for the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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• DIT 201P: Dietetic Supervised Practice 1

  4.00 Credits

  Community College of Allegheny County

  
  This course provides an orientation to the practice of dietetics in a health care facility under the supervision of a Registered Dietitian (RD). The principles of nutrition care and foodservice operations are observed and practiced. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 102, DIT 103,  DIT 104, DIT 105L, DIT 110, DIT 114 and DIT 125  Corequisite:    DIT 113 
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• DIT 208: Community Nutrition

  4.00 Credits

  Community College of Allegheny County

  
  This course applies the principles of nutrition presented in Fundamentals of Nutrition, Nutrition Assessment and Medical Nutrition Therapy to the community setting. A community needs assessment is utilized with students exploring the social determinants of health that place individuals at risk for chronic health issues. Students explore program development with an understanding of cultural humility, social inequity, inclusion, life cycle needs, and behavioral learning methods while applying the nutrition care process to the community environment. Nutrition education tools/resources are presented and counseling theories are introduced. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 114  Corequisite:    DIT 209P 
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• DIT 209P: Dietetic Supervised Practice 2

  4.00 Credits

  Community College of Allegheny County

  
  This course gives each student the opportunity to apply principles discussed in Medical Nutrition Therapy in a community nutrition setting. Each student is expected to learn how community nutrition is similar to and different from clinical nutrition. Each student is also expected to complete a project(s) suggested by the practicum supervisor. The project should be one that fulfills a need of the practicum site while focusing on food, nutrition, wellness andespeciallynutrition education. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 114  Corequisite:    DIT 208 
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• DIT 210: Human Resource Management for Dietetics

  3.00 Credits

  Community College of Allegheny County

  
  This course provides an overview of the organization and management of foodservice in the health care industry. Students explore the employee selection process, orientation and training of new and established employees, and management of food production personnel. In addition, students learn job analysis procedures, employee evaluation procedures and the principle of work simplification. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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• DIT 212: Foodservice Systems

  3.00 Credits

  Community College of Allegheny County

  
  This course provides information on the food management practices in the hospitality and health care industry. Students learn about various foodservice systems, styles of foodservice, principles of kitchen design, menu merchandising, environmental and waste management systems andmanagement of information systems. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Prerequisite:    DIT 104, DIT 110, DIT 125 and DIT 210   
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