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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. The Coordinated Program provides approximately 950 hours
of practice time for students. Written agreements exist between
the Coordinated Program and the clinical sites. The students have
access to these agreements and must abide by the provisions of the
agreements. The facilities have the right to request that a student
be removed from their clinical area for violations of the
agreements. This includes, but is not limited to, misconduct or
negligence. The rights of the clients/patients come first, and the
student is expected to behave in a mature, professional manner and
treat all activity with the strictest of confidence when placed in
the facilities.
The following
courses are the pre-professional courses carrying clinical hours:
Fall, First Year
FCS 333 Management
of Quantity Food Production Practicum: 6 clock hours of clinical
experiences per week. 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 the Unit
Manager. The faculty instructor or other program personnel will
meet with the supervisor and work with the student as needed. Total
Clock Hours: 90
Spring, First Year
FCS 325 Nutrition
Assessment Practicum: 3 clock hours of clinical experiences per
week. Students apply assessment techniques in supervised clinical
and community settings such as WIC, Head Start, Senior Meals
Program, nursing homes, rehabilitation centers, etc. Total Clock
Hours: 45
FCS 422 Nutrition
Through the Lifecycle Clinical Practicum: 9 clock hours of
clinical experiences per week. Students are introduced to the
organizations that deliver nutritional care to clients. Skills in
planning and implementing nutritional care such as counseling and
presentation of nutritional information to groups are practiced.
Students spend two - 4 hour supervised clinical sessions per week on
site, plus a one-hour clinical conference. Content emphasizes
normal nutritional care throughout the lifecycle. Some of the
community organizations are WIC, HeadStart, Senior Meals Program,
Vigo County School Lunch, Vigo County Extension, 4 C’s, Meals on
Wheels, and the Employee Assistance Program on campus. Total clock
hours: 135
Fall, Second Year
FCS 435 Individual
Study in Dietetics: 5 clock hours of clinical experiences per week,
which includes 2 hours of clinical conference, 3 hours on site, and
24 additional hours completing a comprehensive management
experience. Hospital experience involves supervised introductory
experiences in working with patients requiring medical nutrition
therapy. Coordinated with didactic class FCS 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: 99
Spring, Second Year
FCS 431 Food Service
Systems Management Practicum: 20 hours per week for 14 weeks plus 12
hours during the last week of the semester. 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: 292
FCS 424 Medical
Nutrition Therapy Practicum: 20 hours per week for 14 weeks plus 12
hours during the last week of the semester. 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: 292
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