Center for Curriculum and Transfer Articulation
Major: 3840
First Term: 2020 Fall   
Award: AAS
Total Credits: 64-69
CIP Code: 51.3103
Occupational Area: Hospitality and Tourism

Instructional Council: Nutrition (63)

GPA: 2.0
SOC Code: Upon completion of this degree, students may pursue a career as a(n):
29-2051.00 Dietetic Technician

Description: The Associate in Applied Science (AAS) in Dietetic Technology is a degree that emphasizes medical nutrition therapy, community nutrition 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 Nutrition and Dietetics Technician, Registered (NDTR) Examination by the Commission on Dietetic Registration (CDR).

Job Description: The Nutrition and Dietetics Technician, Registered (NDTR) 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 Medical Nutrition Therapy, medical record documentation, health promotion and disease prevention, menu development, and management skills related to nutrition services and institutional food production.

Opportunities: NDTRs are an integral part of healthcare and food service management teams. They work independently or in partnership with Registered Dietitian Nutritionists (RDNs) in a variety of settings: acute and long term care facilities, community health programs, senior centers, home health care programs, school lunch programs, WIC programs, fitness and wellness centers, and weight management clinics.

Required Courses
BIO160 Introduction to Human Anatomy and Physiology 4

BPC110 Computer Usage and Applications (3) 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 Science of Food 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
+ FON241LL Principles of Human Nutrition Laboratory 1
+ FON242 Introduction to Medical Nutrition Therapy 3
+ FON244AA Food Service Management Practicum 2
+ FON244AB Food Service Management Practicum Laboratory 2.5
+ FON245AA Medical Nutrition Therapy Practicum 2
+ FON245AB Medical Nutrition Therapy Practicum Laboratory 2.5
+ FON246AA Community Nutrition Practicum 2
+ FON246AB Community Nutrition Practicum Laboratory 2
HCC145AA Medical Terminology for Health Care Professionals I 1
Credits: 42

Learning Outcomes
1. Apply concepts and principles of anatomy, physiology, and chemistry in the practice of Dietetic Technology. (FON241, FON241LL, FON242, FON245AA, FON245AB, BIO160, CHM130, CHM130LL, [MA], [FYC], (COM), (CRE))
2. Explain nutrition and anatomy and physiology principles as they apply to health promotion, disease prevention, and sports performance. (BIO160, FON210, FON241, FON241LL, FON242, FON245AA, FON245AB, FON246AA, FON246AB, FON247, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
3. Demonstrate use of computer operations and software applications in business. (BPC110, CIS105, FON244AA, FON244AB, FON245AA, FON245AB, [MA], [FYC], (COM), (CRE))
4. Practice food safety and sanitation, menu planning, procurement, inventory, and quality control principles in food service operations. (FON104, FON142AB, FON207, FON244AA, FON244AB, [MA], [FYC], (COM), (CRE))
5. Promote health and wellness by collaborating with dietetic professionals using appropriate medical terminology in private and public health care delivery systems and regulatory agencies. (FON125, FON242, FON245AA, FON245AB, FON246AA, FON246AB, HCC145AA, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
6. Demonstrate basic principles and evaluate techniques of food preparation. (FON104, FON142AB, FON244AA, FON244AB, [MA], [FYC], (COM), (CRE))
7. Practice food service management including planning, decision-making, leadership, fiscal and human resource principles. (FON104, FON207, FON244AA, FON244AB, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
8. Use relevant scholarly literature, quantitative and qualitative reasoning, and statistical analysis to inform decision making and solve problems. (FON225, FON241, FON241LL, FON242, HCC145AA, PSY101, SOC101, [MA], [FYC], (COM),(CRE))
9. Apply theories of motivation and behavior change to develop and implement strategies for improving nutrition and exercise adherence for weight management. (FON241, FON241LL, FON210, FON247, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
10. Design and implement nutritional care plans and provide counseling and education to patients/clients from diverse cultural and social backgrounds throughout the lifecycle. (FON210, FON241, FON241LL, FON242, FON245AA, FON245AB, FON246AA, FON246AB, FON247, PSY101, SOC101, [MA], [FYC], (COM), (CRE), [HU])
11. Demonstrate professional and ethical behaviors including interpersonal communication skills. (FON125, FON142AB, FON207, FON210, FON225, FON241, FON241LL, FON242, FON244AA, FON244AB, FON245AA, FON245AB, FON246AA, FON246AB, FON247, PSY101, SOC101, [FYC], (COM), (CRE), [HU])
MCCCD Governing Board Approval Date: May 28, 2019

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.