Online Dietary Aide Curriculum for Employees

Lessons

• Customer Service

  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
• Confidentiality in Allied Health

  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
• Patients with Special Needs and Dealing with Emergencies

  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
• Introduction to Medical Terminology

  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
• Nutrition for Healthy Living and Food Safety

  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
• Food 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
• Food Service Sanitation

  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