Online Certified Dietary Manager Training Programs and Courses
Colleges and universities offer online dietary management training for interested students and professionals. Read on to learn about courses that teach students how to manage nutrition and food service operations in numerous care settings.
Overview of Online Dietary Manager Training Programs and Classes
Dietary managers commonly work with registered dietitians to offer nutritional guidance and manage food operations in hospitals, nursing homes, correctional facilities, school systems and large childcare centers. Certificate programs for dietary managers train students in several aspects of nutritional care and food service administration. Programs commonly require 270-400 hours of study and qualify students to take the credentialing exam for dietary managers. Some programs mandate a period of on-site fieldwork under the supervision of a registered dietitian or nutritional preceptor; other programs may be completed entirely online. Program lengths vary, but can often be completed in 8-12 months.
Students need access to a computer and the Internet, with a browser capacity that supports online learning. Courses may require students to have access to word processing and media viewing software. In some cases, students may need a sound card with speakers or a headset, CD-ROM drive and printer. An active e-mail account is necessary to communicate with teachers or fellow students.
These courses regularly occur via online learning platforms such as Blackboard. Students submit assignments on a prearranged schedule, and class timetables follow university academic calendars. Exams may be taken at approved sites under the supervision of a proctor.
List of Online Dietary Management Courses
Fundamentals of Nutrition Course
The nutrition and dietary needs people have throughout their lives is the focus of this course. Topics include nutrients and nutrient metabolism, nationally recognized dietary guidelines, menu planning and diet manuals, principles of modified diets and environmental factors that affect food availability.
Food Planning and Management Course
This course explores food preparation and cooking techniques in relationship to available resources in diverse food service facilities. Class content includes sanitation and safety, food quality, menu planning, recipe standardization practice for specific locations and food service equipment maintenance.
Management Skills Course
Developing management capacity, or the skills needed to effectively manage and plan resources, is a crucial component of a dietary manager's work. This course teaches students to manage others in food service departments through modules on meal service supervision, policy and procedure writing, food and supply purchasing, interdepartmental communication, computer skills and solution-oriented problem solving.
Nutrition Therapeutics Course
This class covers nutritional knowledge as it may best be applied in a therapeutic setting. Course content includes the dietary management of diseases such as diabetes, renal disease, cancer, heart disease and obesity. Students also analyze essential aspects of nutritional screening and assessment.
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