This course of study for the dietitian aide is one of a series available for use by teacher-coordinators and students in Grade 11 and 12 home economics cooperative education programs. Based on job analysis interviews with health care facilities personnel, this course was prepared by teachers and Instructional Materials Center staff, field-tested, and revised prior to publication. Intended for teacher use in course planning or for independent study by students, the course outline relates tasks to general objectives and competencies needed to perform effectively on the job. Contents consist of four main sections: Instructional Materials for Students, Answer Sheets for Instructional Materials Study Questions, Unit Tests, and Answer Keys for Unit Tests. Unit topics are: (1) What is a Dietitian Aide? (2) Dietitian Aide: A Member of the Dietary Team, (3) Diet Therapy, (4) Dietary Food Service Equipment, (5) Techniques of Food Preparation, (6) Fundamentals of Food Service Procedures, (7) Safety Precautions, (8) Sanitation, and (9) Basic Skills in Management. Units give tasks, objectives, questions, references, and assignments. A bibliography is included. (AW)