Military Curriculum Materials for Vocational and Technical Education. Diet Therapy Specialist, 9-6.

Institution	Ohio State Univ., Columbus. National Center for Research in Vocational Education.
Titel	Military Curriculum Materials for Vocational and Technical Education. Diet Therapy Specialist, 9-6.
Quelle	(1975), (545 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Leitfaden; Unterricht; Lehrer; Behavioral Objectives; Course Descriptions; Curriculum Guides; Dietetics; Dietitians; Equipment Maintenance; Equipment Utilization; Food Service; Health Facilities; Hospitals; Learning Activities; Medical Services; Nutrition; Occupational Home Economics; Postsecondary Education; Service Occupations; Workbooks + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Kursstrukturplan; Curriculare Materialien; Ernährungslehre; Dietitian; Diätassistent; Diätassistentin; Maintenance and repair; Instandhaltung; Gesundheitszentrum; Krankengymnast; Krankenhaus; Lernaktivität; Arzt; Ernährung; Post-secondary education; Tertiäre Bildung; Dienstleistungsberuf; Arbeitsbuch
Abstract	This plan of instruction, teaching guide, and student study guides/workbooks for a secondary-postsecondary level course for diet therapy specialists comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. Purpose of the 114-hour course is to train students to calculate, modify, prepare, and service regular and therapeutic diets; operate and clean medical food service equipment; and serve ambulatory and bed patients. The course contains three blocks of instruction, but the first has been deleted. Block 2, Nutrition and Diet Therapy, contains two lessons totaling 88 hours of instruction: Normal Nutrition (32 hours) and Applied Clinical Nutrition (56 hours). Block 3, Menu Preparation and Service, contains two lessons covering 26 hours of instruction: Menu Production (12 hours) and Therapeutic Food Preparation and Patient Tray Service (14 hours). The plan of instruction details units of instruction, criterion objectives, and support materials needed. The teaching guide contains topic outlines for each class presentation along with behavioral objectives and notes on student evaluation. Contents of the study guides/workbooks include objectives, informative material, laboratory projects, questions and problems, reading assignments, and study assignments. Additional text materials and audiovisuals are suggested, but not provided. (YLB)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC