coordinated program in dietetics

supervised practice

The supervised practice, or clinical courses, provide for the implementation of knowledge acquired in the classroom to be applied in a real setting. 

pre-professional courses with supervised practice hours:

Fall, First Year

AHS 333 Management of Quantity Food Production Supervised Practice:  This course is the first course in the management sequence.  First year students spend their time in the Sodexho ISU Dining Services on campus and other off campus sites learning quantity food production skills.  The emphasis is on the use of institutional equipment, quantity food preparation, purchasing and quantity food production systems.  Students are assigned to  the foodservice areas – Sycamore, Lincoln, and Generations where they will be under the supervision of a Food Service Worker. The faculty instructor or other program personnel works with the student as needed on site.  Total Clock Hours:  125 

Spring, First Year

AHS 422 Nutrition Through the Lifecycle Clinical Supervised Practice: Students are introduced to the organizations that deliver nutritional care to clients.  Skills in planning and implementing nutritional care such as individual counseling and presentation of nutritional information to groups are practiced. Content emphasizes normal nutritional care throughout the lifecycle.  Some of the community organizations are WIC, HeadStart, Senior Meals Program, Vigo County Extension, Early Head Start, long-term-care facilities, and Community Alliance and Services for Young Children (CASY). 320 hours

Fall, Second Year 

AHS 424  Medical Nutrition Therapy Supervised Practice I: Hospital experience involves supervised introductory experiences in working with patients, faculty and other registered dietitians. Coordinated with didactic class AHS 423, students learn how to assess and identify nutrition related problems as they relate to a disease or condition and develop a care plan and patient goals.  The American Dietetic Association’s Nutrition Care Process is applied and students begin to develop the skills to derive a nutrition diagnosis, write a problem, etiology and symptoms statement, and develop an appropriate care plan. While engaged in this activity they learn to interpret laboratory values, clinical and anthropometric data, and perform medical nutrition therapy education and counseling.   Total Clock Hours:   105 

Spring, Second Year

AHS 431 Food Service Systems Management Supervised Practice: On-site experiences at facilities include practicing principles of the systems approach to the organization and management of institutional food services.  Emphasis is on the management aspects of foodservice – planning, organizing, staffing, leading and controlling.  Other management functions and activities are arranged by the site preceptor and may include inventory, scheduling, purchasing, new program development, human resource management, etc.  Total hours:  310 

AHS 435 Medical Nutrition Therapy Supervised Practice II: On-site experiences at facilities include learning and performing medical nutrition therapy.  Students work with various dietitians while working with patients using the nutrition care process.  Students work with patients with a variety of single diagnoses as well as those with more complicated, multi system involvement.  The student’s depth of medical nutrition therapy is strengthened and they will be able to function as a relief or entry level dietitian by the end of the rotation.   Total Hours:  310