Dietary Aide Courses and Classes Overview
Dietary aide classes are available through certificate and associate's and bachelor's degree programs in nutrition and dietetics. They can also be taken individually as personal interest courses. Through these courses, students learn to understand the value of nutrition and helping others choose a healthy diet.
List of Dietary Aide Courses
Nutrition and Food
Students examine the relationship between food and nutrition, for both children and adults, in this beginning dietary aide course. They examine how sound nutrition affects an individual's mental, physical and emotional health. Some lectures focus on the affect nutritional choices have on children's growth and the ability to learn. Recent developments in the field are also discussed; how nutrition research can change our perception of which foods are healthy and which should be avoided is discussed in detail.
Concepts in Nutrition
This research-based intermediate-level course gives students the opportunity to study nutrition concepts in sports nutrition and disease management. They examine the role of good nutrition in managing cardiovascular disease and diabetes. Students learn to modify diets to meet the needs of individuals based on their various health concerns, and, in the case of athletes, their rigorous schedules. This course also examines how vitamins and fast food affect overall nutrition.
Food Service Dietary Aide
In this intermediate dietary aide course, students gain practical experience assisting cooks and chefs. They prepare food for basic meals by washing and chopping vegetables and gathering ingredients. They create simple appetizers, entrees and desserts under supervision. Students are also responsible for making sure meals are nutritionally balanced.
Dietary Management Training
This course provides experience and training to individuals interested in becoming dietary managers. Students work with licensed nutritionists and dieticians to provide nutritional options for individuals with diet concerns. While learning techniques for running a kitchen, they also develop leadership skills used in managing staff, such as cooks, chefs and dietary aides. Usually, this course requires students to gain practical experience working in the field; this experience include creating healthy food options for hospitals, nursing homes and restaurants and supervising other.
This course, is not offered as part of a degree program, but teaches students to understand the importance of labels on food cans and packages. Definitions of ingredients on nutritional labels are discussed, along with how certain ingredients, such as corn syrup, affect a product's overall nutritional value. The class teaches weight and cholesterol control through a discussion of the differences between good fats and bad fats. Teachers also talk about paying attention to portion size, with many packaged and canned foods consisting of two or three portions.
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