9203 = Health Science Technology I, II, III

(a)  General requirements. This course is recommended for students in Grades 9-12. The recommended prerequisites for this course are Introduction to Health Science Technology and Biology, as a prerequisite or concurrent enrollment.

 

(b)  Introduction.

(1)  To pursue a career in health care, students should know how to learn, reason, think critically, make decisions, solve problems, and communicate effectively. Students should understand that quality health care depends on the ability to work well with others.

 

(2)  The health care industry is comprised of diagnostic, therapeutic, informational, and environmental systems that function individually and collaboratively to provide comprehensive health care. Students should understand the employment opportunities, technology, and safety requirements of each system. Students are expected to learn the knowledge and skills necessary to pursue a health career through further education and/or employment.

 

(3)  Professional integrity in health care is dependent on acceptance of ethical and legal responsibilities. Students are expected to understand their ethical and legal responsibilities, limitations, and the implications of their actions.

 

(c)  Knowledge and skills.

(1)  The student applies math, science, English language arts, and social studies in health science. The student is expected to:

(A)  convert units between systems of measurements;

(B)  use measurement functions for client assessment;

(C)  interpret technical material related to health care;

(D)  demonstrate use of precise language to clearly communicate ideas;

(E)  plan and prepare effective oral presentations;

(F)  describe biological and chemical processes that maintain homeostasis;

(G)  identify principles of body mechanics and movement;

(H)  analyze forces and the effects of movement, torque, tension, and elasticity on the human body;

(I)  analyze the impact of local, state, and national government on the health care industry; and

(J)  compare and contrast strategies used by various cultures to solve problems related to health.

 

9201 = Clinical Nutrition

 

(a)  General requirements. This course is recommended for students in Grades 11-12. The recommended prerequisite for this course is Health Science Technology I.

 

(b)  Introduction.

(1)  To pursue a career in health care, students should know how to learn, reason, think critically, make decisions, solve problems, and communicate effectively. Students should understand that quality health care depends on the ability to work well with others.

(2)  The health care industry is comprised of diagnostic, therapeutic, informational, and environmental systems that function individually and collaboratively to provide comprehensive health care. Students should understand the employment opportunities, technology, and safety requirements of each system. Students are expected to learn the knowledge and skills necessary to pursue a health career through further education and/or employment.

(3)  Professional integrity in health care is dependent on acceptance of ethical and legal responsibilities. Students are expected to understand their ethical and legal responsibilities, limitations, and the implications of their actions.

 

(c)  Knowledge and skills.

(1)  The student applies math, science, English language arts, and social studies in health science. The student is expected to:

(A)  use measurement functions and perform mathematical calculations;

(B)  interpret charts and graphs and technical material;

(C)  identify biological and chemical processes;

(D)  observe and relate anatomical structure to physiological functions, including the disease process;

(E)  research and describe the impact of nutrition on world health;

(F)  describe the impact of government on nutrition programs and services;

(G)  research and describe the historical and future availability of food;

(H)  identify nutritional practices of various cultures and age groups; and

(I)  identify causes of malnutrition.

 

(2)  The student uses verbal and non-verbal communication skills. The student is expected to:

(A)  adapt communication to the needs of the client;

(B)  demonstrate ability in charting and graphing; and

(C)  compile, interpret, and disseminate client information.

 

(3)  The student demonstrates how to gain employment in clinical nutrition. The student is expected to:

(A)  locate, evaluate, and interpret career opportunities;

(B)  identify the role of the nutritional team;

(C)  fulfill attendance, punctuality, and time management expectations; and

(D)  comply with industry standards related to safety and substance abuse.

 

(4)  The student knows ethical behavior standards and legal responsibilities. The student is expected to:

(A)  comply with standards of ethical behavior and legal responsibility; and

(B)  comply with industry standards of confidentiality.

 

(5)  The student maintains a safe environment to prevent hazardous situations. The student is expected to:

(A)  practice personal and client safety;

(B)  review the cycle of the infectious process;

(C)  comply with standard precautions;

(D)  demonstrate safe use of chemicals and equipment;

(E)  recognize hazardous materials;

(F)  identify and practice fire prevention according to facility protocol;

(G)  practice principles of body mechanics;

(H)  identify regulatory agencies such as Food and Drug Administration (FDA), Occupational Safety and Health Administration (OSHA), and public health departments; and

(I)  practice compliance of regulatory standards and guidelines used in food services.

 

(6)  The student assesses and evaluates nutritional practices. The student is expected to:

(A)  select and analyze nutritional information;

(B)  determine nutritional needs of various age groups;

(C)  research and describe nutritional preferences of various cultures;

(D)  recognize nutritional needs of clients;

(E)  research and describe nutritional and eating disorders;

(F)  identify the types of therapeutic diets; and

(G)  describe food additives and food allergies.

 

(7)  The student demonstrates occupationally specific knowledge and skills of the health care worker in the area of nutrition. The student is expected to:

(A)  identify alternative methods of nutrition;

(B)  identify the effects of chemotherapy and radiation on client nutrition;

(C)  identify nutritional needs during pregnancy and lactation;

(D)  demonstrate skills in the assessment of nutritional needs; and

(E)  prepare, implement, and evaluate therapeutic care plans.

 

(8)  The student identifies equipment and technology for nutritional services. The student is expected to:

(A)  use technology to access, process, and retrieve information; and

(B)  use appropriate electronic equipment.

 

Source: The provisions of this §121.24 adopted to be effective September 1, 1998, 22 TexReg 5014.

 

9003 = BCIS I, II, III, IV

 

(a)  General requirements. This course is recommended for students in Grades 11-12. The recommen

 

(a)  General requirements. The prerequisite for this course is Keyboarding, one-half credit or equivalent, as described in §120.26(a) of this title (relating to Keyboarding (One-Half to One Credit)). This course is recommended for students in Grades 9-10.

 

(b)  Introduction. Students implement personal and interpersonal skills to strengthen individual performance in the workplace and in society and to make a successful transition to the workforce and/or postsecondary education. Students apply technical skills to address business applications of emerging technologies.

 

(c)  Knowledge and skills.

(1)  The student develops skills for success in the workplace. The student is expected to:

(A)  locate and interpret written information;

(B)  incorporate supplementary resources and references;

(C)  demonstrate active listening through oral and written feedback;

(D)  demonstrate productive work habits and attitudes, for example, dependability and punctuality; and

(E)  organize ideas logically and sequentially.

 

(2)  The student selects appropriate technology to address business needs. The student is expected to:

(A)  identify and explain the functions of various types of technology, hardware, and software used in business;

(B)  explore functions of emerging technologies; and

(C)  list available hardware and software most appropriate for specific tasks.

 

(3)  The student applies word processing technology. The student is expected to:

(A)  identify customary styles of business documents;

(B)  improve the touch-system skill using the keyboard and keypad to input data;

(C)  utilize hardware and software flexibility needed to produce documents to address different computer applications;

(D)  demonstrate basic writing techniques;

(E)  edit a variety of written documents; and

(F)  produce business documents, including:

(i)  business letters;

(ii)  business reports, integrating charts, and graphics;

(iii)  research papers;

(iv)  statistical data tables;

(v)  newsletters; and

(vi)  resumes.

 

(4)  The student applies spreadsheet technology. The student is expected to:

(A)  perform correct mathematical processes, including:

(i)  addition, subtraction, multiplication, and division;

(ii)  percentages and decimals;

(iii)  order of operations principle;

(iv)  estimation; and

(v)  prediction of patterns of data; and

(B)  formulate and produce solutions to a variety of business problems, such as:

(i)  budget, personal, and business;

(ii)  payroll;

(iii)  inventory;

(iv)  invoices;

(v)  balance sheets;

(vi)  profit-loss statements;

(vii)  income tax preparation;

(viii)  charts and graphs; and

(ix)  conversion of foreign currencies.

 

(5)  The student applies database technology. The student is expected to:

(A)  differentiate the nature and interrelationships of fields, records, and files in databases;

(B)  perform data management procedures, including:

(i)  locate, sort, and organize data;

(ii)  search and query data;

(iii)  retrieve data; and

(iv)  export and import data; and

(C)  produce and analyze business reports.

 

(6)  The student exchanges information via telecommunications technology with appropriate supervision. The student is expected to:

(A)  identify and describe the different components of the telecommunications industry;

(B)  send and receive information using electronic methods, such as mail, image transfer, remote bulletin board access, access of on-line information services, and emerging technologies;

(C)  evaluate telecommunications methods for specific business needs, including:

(i)  cost (locally, nationally, and internationally);

(ii)  convenience; and

(iii)  availability; and

(D)  model acceptable telecommunications ethics and etiquette and follow guidelines and laws.

 

(7)  The student applies desktop publishing technology. The student is expected to:

(A)  identify technologies available for desktop publishing;

(B)  identify customary standards and styles of desktop publishing;

(C)  create desktop publications importing text and graphics; and

(D)  create an instructional manual.

 

(8)  The student applies presentation management technology. The student is expected to:

(A)  identify the guidelines for using graphics, fonts, and special effects in presentations;

(B)  analyze the effectiveness of multimedia presentations; and

(C)  determine the appropriate technology to create and deliver an effective presentation.

 

(9)  The student identifies the concepts of a computer network. The student is expected to:

(A)  describe the components necessary to establish a network;

(B)  describe the factors influencing the selection of a networking system; and

(C)  compare the resources available on various types of networks.

 

(10)  The student analyzes computer operating systems and emerging technologies. The student is expected to:

(A)  describe various types of operating systems, environments, and utilities;

(B)  compare the functions and features of different operating systems, environments, and utilities; and

(C)  demonstrate operating system commands.

 

Source: The provisions of this §120.23 adopted to be effective September 1, 1998, 22 TexReg 4985.