Title: Identify principles of nutrition and specialized dietary plans.
Course: Family and Human Services I (19999-I) > Section: Managing Nutritional Needs

Identification should include

- current dietary guidelines from the U.S. Department of Agriculture (USDA) (e.g., MyPlate.gov)
- special diets (e.g., soft/liquid diet, gluten-free, dairy-free, low-sodium, consistent carbohydrate diabetic diet, vegetarian/vegan)
- U.S. Food and Drug Administration (FDA) regulations for food products and additives
- potential food and medication interactions (including warning labels)
- cultural needs of clients
- recipes for people with special dietary needs.

Process/Skill Questions:

Thinking

- How can human services professionals ensure that food plans are followed?
- How can human services professionals educate themselves on cultural differences when it comes to food?

Communication

- How can human services professionals communicate the specialized dietary needs of clients to food service personnel?
- How does the FDA communicate nutrition recommendations to human services professionals?

Leadership

- What responsibility does the federal government have in regulating food ingredients?
- What are the advantages in periodically evaluating the food plans of clients? What are consequences of failing to do so?

Management

- Why is it important to have comprehensive knowledge of the components of nutrition labels when working with clients with specialized dietary needs?
- What are possible obstacles to implementing a food plan for a client with specialized dietary needs?
- Why is it important for human services professionals to have a comprehensive understanding of potential food and medication interactions?