Center for Curriculum and Transfer Articulation
Major: 3840
First Term: 2012 Summer II   
Award: AAS
Total Credits: 63-72
CIP Code: 51.3103
Occupational Area: Hospitality and Tourism

Instructional Council: Nutrition (63)
GPA: 2.0
SOC Code: 29-2051


Description: The Associate in Applied Science (AAS) in Dietetic Technology program emphasizes medical nutrition therapy and food service management. Students acquire the knowledge and skills foundation to work in dietetics through the integration of classroom learning and 466 hours of supervised practice. Emphasis is placed on the development of communication and human relations techniques that prepare the graduate for professional success. Upon successful completion of the program, the graduate will be eligible to take the Dietetic Technician Registration Examination of the Commission on Dietetic Registration (CDR).

Job Description: The Dietetic Technician, Registered is prepared to play a key role in providing quality, cost-effective client care and food service management in a variety of employment settings. Job responsibilities may include patient counseling and education in basic and therapeutic nutrition, medical record documentation, health promotion and disease prevention, menu development, and supervisory and administrative skills related to nutrition services and institutional food production.

Opportunities: Dietetic Technicians are an integral part of health care and food service management teams. They work independently or in partnership with Registered Dietitians in a variety of settings: Clinical, Hospitals, clinics, nursing homes, retirement centers, home health care programs, and research facilities; food service; schools, daycare centers, correctional facilities, restaurants, hospitals, and long-term care facilities; Community and Public Health; WIC programs; wellness; health clubs, and weight management clinics; business; food companies, food venders, and food distributors.

Suggested Course Plan Sequenced by Semester: CG, PV




Required Courses
BIO160 Introduction to Human Anatomy and Physiology (4) OR
+ BIO201 Human Anatomy and Physiology I (4) AND
+ BIO202 Human Anatomy and Physiology II (4) 4-8

BPC110 Computer Usage and Applications (3)
OR
BPC101AA Introduction to Computers I (1) AND
+ BPC101BA Introduction to Computers II (1) AND
+ BPC101CA Introduction to Computers III (1)
OR
CIS114++ Any Spreadsheet course (1) AND
CIS117++ Any Database Management course (1) AND
BPC/OAS130DK Beginning Word (1)
OR
CIS105 Survey of Computer Information Systems (3) 3

FON104 Certification in Food Service Safety and Sanitation 1
FON125 Introduction to Professions in Food, Nutrition, and Dietetics 1
FON142AB Applied Food Principles 3
+ FON207 Introduction to Nutrition Services Management 3

+ FON210 Sports Nutrition and Supplements for Physical Activity (3) OR
+ FON247 Weight Management Science (3) 3

+ FON225 Research in Complementary and Alternative Nutrition Therapies 3
+ FON241 Principles of Human Nutrition 3
+ FON242 Introduction to Medical Nutrition Therapy 3
+ FON244AA Practicum I: Food Service Management - Lecture 2
+ FON244AB Practicum I: Food Service Management - Lab 2.5
+ FON245AA Practicum II: Medical Nutrition Therapy 2
+ FON245AB Practicum II: Medical Nutrition Therapy - Lab 2.5
+ FON246AA Practicum III: Community Nutrition - Lecture 2
+ FON246AB Practicum III: Community Nutrition - Lab 2
HCC145AA Medical Terminology for Health Care Professionals I 1
Credits: 41-45

Program Competencies
1. Apply concepts and principles of anatomy and physiology in the practice of dietetic technology. (BIO160, BIO201, BIO202)
2. Apply basic knowledge of nutrition and anatomy and physiology to assist individuals with health promotion and disease prevention. (BIO160, BIO201, BIO202, FON241)
3. Apply microcomputer operations and software applications to personal computers in business. (BPC110, BPC101AA, BPC101BA, BPC101CA, CIS114AE-CE, CIS117AM-CM, BPC/OAS130DK, CIS105)
4. Apply knowledge of food safety and sanitation, menu planning, procurement, inventory, and quality control to food service operations. (FON104, FON142AB, FON207, FON244AA, FON244AB)
5. Describe the role and responsibilities of the dietetics professional in various private and public health care delivery systems and regulatory agencies. (FON125, FON246AA, FON246AB)
6. Demonstrate basic principles and techniques of food preparation and evaluation. (FON142AB, FON244AA, FON244AB)
7. Apply principles of food service management including planning, decision-making, leadership, and management of financial and human resources. (FON207, FON244AA, FON244AB, FON245AA, FON245AB, FON246AA, FON246AB)
8. Apply knowledge of research methods and statistics in the evaluation of nutrition information. (FON225)
9. Apply the principles of fitness and wellness in relation to weight management, regular exercise, stress management, and proper nutrition. (FON241, FON210, FON247)
10. Prepare nutritional care plans for and provide counseling to clients from diverse cultural and social backgrounds at various stages in the lifecycle. (FON242, FON245AA, FON245AB, FON246AA, FON246AB)
11. Identify, spell, and define basic medical terms used in a health care environment. (FON245AA, FON245AB, HCC145AA)
12. Develop interpersonal communication skills and human relation techniques. (FON207, FON245AA, FON245AB, FON246AA, FON246AB)
MCCCD Governing Board Approval Date: May 22, 2012

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.