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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HLHS 123 - Meal Planning In Healthcare
PROGRAM: Healthcare Specialist
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 2.5
LAB HOURS MIN: 1
DATE OF LAST REVISION: Fall, 2018
Proper nutrition is critical for positive health outcomes of home care clients. Therapeutic diets can increase the longevity and quality of life and facilitate the management of chronic disease in the client’s home. This course will teach fundamental concepts for providing adequate nutrition through the preparation of safe and wholesome meals. Through hands-on engagement students will learn meal planning, food preparation, and presentation of food. This course prepares students for a certificate exam.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course, the student will be expected to:
- Apply principles of nutrition therapy when preparing meals for clients with diabetes, cardiovascular disease, celiac disease, COPD, and Alzheimer’s disease.
- Identify methods to prevent food-borne illnesses, including how to store dry, refrigerated, and frozen foods.
- Explain effective ways to clean and sanitize kitchen areas and equipment.
- Identify food sources on MyPlate and MyPlate for Older Adults.
- Use a Nutrition Facts Label to identify food choices appropriate for therapeutic diets.
- Identify key practices for preparing a meal plan that is balanced in nutrition and is cost effective.
- Demonstrate how to store and prepare meats, proteins, fruits, and vegetables for cooking and consumption.
- Discuss management of food allergies.
| Ivy Tech cannot guarantee that any student will pass a certification or licensing exam. The goal of providing a certification exam studies class is to assist you in understanding the material sufficiently to provide a firm foundation for your studies as you prepare for the exam. |
CERTIFICATION EXAM
All students enrolled in this course are required to take the corresponding certification exam at some point on or before the last day of the course. The application fee is paid as a consumable fee at the beginning of the course. Because the exam is a required activity, failure to take the exam will result in the student receiving a grade no higher than a C for the course.
COURSE CONTENT: Topical areas of study include -
- Personal hygiene and handwashing
- Kitchen sanitation and food safety
- Nutrients and MyPlate
- Nutrition labels and serving sizes
- Meal planning and grocery shopping
- Common kitchen tools
- Seasoning and serving food
- Preparing a variety of foods including fruits, vegetables, pasta, rice, grains, poultry, meat, and fish.
- Management of various diseases and food allergies
Course Addendum - Syllabus (Click to expand)
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