Dec 07, 2021  
2017-2018 Course Catalog 
    
2017-2018 Course Catalog [ARCHIVED CATALOG]

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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.
MnTC Goals
None

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.
Corequisite(s): None
Recommendation: None

Major Content
  1. F. Describe approaches of honoring person choice while enhancing nutritional status
    1. Meeting individual needs
      1. Meeting requests members of diverse populations
    2. Putting it all together
      1. Dining room ambiance (relate to physiological cares course, sensory experience)
      2. Relationships, sharing meals, eating with persons
  2. E. Explain necessary leadership skills in providing for individuals¿ nutritional desires and needs
    1. Communication skills
      1. What/when to report to the nurse (over/under consumption, swallowing problems¿)
      2. Discussing issues in huddles, learning circles
      3. Dealing with conflicts on the dining room
      4. Staff to staff communication
    2. Meal planning, purchasing, adapting
  3. D. Provide meal planning options to accommodate individual medical needs and provide for personal wellbeing
    1. Enhancing nutritional status via creation of home
    2. Applying nutrition concepts for the person¿s well-being
    3. Planning healthy meals and snacks
    4. Swallowing problems
    5. Under eating, overeating
      1. Early identification/intervention in weight loss
    6. Adaptive equipment
  4. C. Explain the key elements of safe food handling and sanitation
    1. Sanitation/Cleanliness
      1. Personal hygiene
      2. Hand washing
      3. In the kitchen
      4. In the dining room
    2. Food Processing
      1. Storage
      2. Cooking and storage temperatures
      3. Preventing food-borne illness
    3. Regulations, Tags.
      1. Waivers
  5. B. Identify the components of healthy eating
    1. Nutrition terminology
    2. Proteins, carbohydrates, fats, water
    3. Vitamins, minerals, amino acids, fatty acids, fiber
    4. Healthy (vs. unhealthy) food choices
  6. A. Describe the importance of culinary knowledge in a person-directed living environment
    1. Why is culinary care included in the hss program?
      1. Culture change and culinary
      2. Blended worker roles
      3. Person-directed care
      4. Creating home to maximize nutritional intake
    2. Food/meal service is handled differently in different facilities embracing culture change
    3. Leadership
      1. Communication
      2. Accountability to employer, residents

Learning Outcomes
At the end of this course students will be able to:

  1. A. describe the importance of culinary knowledge in a person-directed living environment.
  2. B. identify the components of healthy eating.
  3. C. explain the key elements of safe food handling and sanitation.
  4. D. provide meal planning options to accommodate individual medical needs and provide for personal wellbeing.
  5. E. explain necessary leadership skills in providing for individuals¿ nutritional desires and needs.
  6. F. describe approaches of honoring person choice while enhancing nutritional status.


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