Dec 07, 2021
HSCI 1024 - Health Support Specialist in Culinary Care Credits: 1
Hours/Week: Lecture 1Lab None
Course Description: This course will provide the student with basic culinary information that will help them plan for and meet individuals nutritional needs in a person-directed environment. Basic nutritional concepts, food safety, and leadership skills will be covered.
Prerequisite(s): Nursing Assistant Registered (NA/R) Acceptance within three months of starting classes into the HSS program with approved contract with chosen organization for apprenticeship.
- F. Describe approaches of honoring person choice while enhancing nutritional status
- Meeting individual needs
- Meeting requests members of diverse populations
- Putting it all together
- Dining room ambiance (relate to physiological cares course, sensory experience)
- Relationships, sharing meals, eating with persons
- E. Explain necessary leadership skills in providing for individuals¿ nutritional desires and needs
- Communication skills
- What/when to report to the nurse (over/under consumption, swallowing problems¿)
- Discussing issues in huddles, learning circles
- Dealing with conflicts on the dining room
- Staff to staff communication
- Meal planning, purchasing, adapting
- D. Provide meal planning options to accommodate individual medical needs and provide for personal wellbeing
- Enhancing nutritional status via creation of home
- Applying nutrition concepts for the person¿s well-being
- Planning healthy meals and snacks
- Swallowing problems
- Under eating, overeating
- Early identification/intervention in weight loss
- Adaptive equipment
- C. Explain the key elements of safe food handling and sanitation
- Personal hygiene
- Hand washing
- In the kitchen
- In the dining room
- Food Processing
- Cooking and storage temperatures
- Preventing food-borne illness
- Regulations, Tags.
- B. Identify the components of healthy eating
- Nutrition terminology
- Proteins, carbohydrates, fats, water
- Vitamins, minerals, amino acids, fatty acids, fiber
- Healthy (vs. unhealthy) food choices
- A. Describe the importance of culinary knowledge in a person-directed living environment
- Why is culinary care included in the hss program?
- Culture change and culinary
- Blended worker roles
- Person-directed care
- Creating home to maximize nutritional intake
- Food/meal service is handled differently in different facilities embracing culture change
- Accountability to employer, residents
At the end of this course students will be able to:
- A. describe the importance of culinary knowledge in a person-directed living environment.
- B. identify the components of healthy eating.
- C. explain the key elements of safe food handling and sanitation.
- D. provide meal planning options to accommodate individual medical needs and provide for personal wellbeing.
- E. explain necessary leadership skills in providing for individuals¿ nutritional desires and needs.
- F. describe approaches of honoring person choice while enhancing nutritional status.
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