Required skill/experience: Must be employed in non-commercial food service with third-party oversight.
Examine the daily activities of dietary food professionals and how nutritional information is utilized in patient care. Nutrition fundamentals, body systems, diseases, and special diets will be discussed. As part of the program requirements, 30 field experience hours are required with a preceptor approved by the program director. Field experience must be documented and approved upon class completion.

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Course Pre-requisites
(required) Basic Nutrition & MNT

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