Curriculum

Online Dietary Aide Curriculum for Employees

Designed with job readiness in mind, the Dietary Aide Program curriculum covers the essential concepts and procedures needed to effectively assist patients, including food safety and handling requirements.

Dietary Aide

Certificate

Full Program Overview

Lessons

By the end of this lesson, your learners will be able to do the following:
- Explain the components of fostering positive relations between service provider and patient
- Describe how to develop effective relationships with patients, team members, other personnel, and patients’ families
- State the importance of communicating effectively in the healthcare setting
By the end of this lesson, your learners will be able to do the following:
- Analyze the court's role in healthcare information and litigation
- Examine patient's medical record requirements and common issues
- Summarize the common-law basis for confidentiality
- Apply privacy rules to patient information
- Describe OSHA's safety rules
- Identify special types of health information
- Recognize special rules and social-policy issues of HIV patients
- Evaluate risk management's effect on quality and electronic medical records
By the end of this lesson, your learners will be able to do the following:
- Explain the care needs of patients with mental illness
- Describe the role of the healthcare professional in caring for patients requiring home care
- Describe an emergency situation, whom to call for help, and how to administer first aid
By the end of this lesson, your learners will be able to do the following:
- Summarize the history of medical terminology and how terms are formed
- Describe the relationships among the structures of the body
- Differentiate the positional and directional terms used to describe anatomical locations
- Identify the nutrients that fuel basic body functions
By the end of this lesson, your learners will be able to do the following:
- Analyze what’s meant by a healthful weight
- Discover how nutrition and physical activity support good health
- Outline nutrition's effects throughout your life cycle
- Examine risks and procedures of food transportation, storage, and preparation
By the end of this lesson, your learners will be able to do the following:
- Recognize the importance of design and supply in various types of food service stations
- Identify the fundamentals of time, temperature, and cooking methods used to prepare foods
- Distinguish between stocks, soups, and sauces
- State the types of salads and their various components and characteristics
- Recognize different grades and cuts of meat and ways to ways to prepare them
- Identify types of poultry and poultry-cooking techniques
- Describe processes for choosing, preparing, and cooking fish and seafood
- Explain various ways to cook with milk, cheese, and eggs
- Recognize different types of fruits, vegetables, and starches and ways to prepare them
- Consider preparation techniques for meal complements such as breads, desserts, and beverages
By the end of this lesson, your learners will be able to do the following:
- Identify the importance of food sanitation and HACCP principles to prevent contamination or food-borne illness
- Recognize characteristics of harmful bacteria and measures used to prevent bacterial food contamination
- Describe the causes and effects of different types of non-bacterial food poisoning
- Explain the importance of providing and maintaining suitable conditions for food handling and storage
- Define hygienic worker practices including cleaning and sanitizing equipment, dishes, and utensils
- Recognize acceptable methods for controlling insects and rodents to mitigate risk of food-borne illness
- Describe the responsibilities of food service operations regarding OSHA safety regulations, policies, and programs