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Semester Hours: 62 Effective Term: Fall 2017 |
Prerequisites: Acceptance for admission to the Dietetic Technician Program is required if entering the program Fall 2015 or after. Corequisites: None |
| Course Requirements |
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| Dietetic Technician AAS
Total Credits: 62 credits Recommended Proficiencies High school diploma or GED General Education Requirements (23-28) Written Communications (3) Select one: ENG101 English Composition III (3) ENG121 Applied Technical Writing (3) Oral Communications (3) COM100 Fundamentals of Human Communication (3) or higher Arts and Humanities (3) Select a course numbered 100 or above from the following: ART, HMC, LIT, MHL, PHI, and THE. Students may also choose any course from the Arts or Humanities AGEC lists. The required courses must represent two different departments for the Arts and Humanities category. For example, students may not take a HIS course to fulfill their Arts and Humanities requirement, if they are using another HIS course to complete their Social and Behavioral Sciences requirement. Social and Behavioral Sciences (3) Select a course numbered 100 or above from the following: ABS, ECN, GEO, HIS, POS, PSY, and SOC. Students may also choose any course from the Social and Behavioral Sciences AGEC lists. The required courses must represent two different departments for the Social and Behavioral Sciences category. For example, students may not take a HIS course to fulfill their Arts and Humanities requirement, if they are using another HIS course to complete their Social and Behavioral Sciences requirement. Physical and Biological Sciences (8-12) Select one group that includes both biology and chemistry: BIO160 Introduction to Human Anatomy/Physiology (4) AND CHM130 Fundamentals of Chemistry (4) or higher OR BIO160 Introduction to Human Anatomy/Physiology (4) AND CHM138 Chemistry for Allied Health (4) or higher OR BIO201 Human Anatomy and Physiology I (4) AND BIO202 Human Anatomy and Physiology II (4) AND CHM130 Fundamentals of Chemistry (4) or higher OR BIO201 Human Anatomy and Physiology I (4) AND BIO202 Human Anatomy and Physiology II (4) AND CHM138 Chemistry for Allied Health (4) or higher Mathematics (3-4) Select one: BUS101 Business Mathematics (3) MAT118 Essential Mathematics (4) or higher Core and Elective Requirements (36) NTR123 Nutrition Throughout the Life Cycle (3) NTR142 Applied Food Science (3) NTR150 Overview of Nutrition Professions (1) NTR157 Foundations of Dietetic Technician Internship (2) NTR163 Orientation to the Dietetic Technician Program (1) NTR191 Nutrition Counseling Skill Development (3) NTR200 Human Nutrition (3) NTR201 Nutrition Literacy (1) NTR219 Community Nutrition (3) NTR222 Nutrition Assessment and Medical Nutrition Therapy (3) NTR223 Food Service Management (3) NTR232A Food and Culture (1) NTR255 Nutrition Medical Terminology, Labs & Food Drug Interaction (1) NTR295 Dietetic Technician Professional Practice Internship (1) NTR296 Dietetic Technician Internship (6) Select an *Elective (1 credit) from NTR or PAC *Must be taken prior to NTR157, NTR295, and NTR296 (Internships) Other Requirements (3) Reading Competency: RDG100 College Reading Or Equivalent reading assessment test score Computer Competency (3): AGB 124 Microcomputers in Agriculture (3) CIS110 Fundamentals of Computer Literacy or higher Completion of CHM course requirements within five (5) years of beginning the program. Completion of NTR course requirements within three (3) years of beginning the program. Students must meet all ACEND requirements. CAC recommends that students work in a nutrition-related field which is desirable for obtaining a supervised practice site. Students must earn: - a grade of C or better in all required courses for this AAS degree - a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0 scale - a minimum of 20 credits from CAC - a minimum of 62 credits. |
| Program Measurable Student Learning Outcomes |
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(Evaluation Level) Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. (CSLO #4)
KNDT 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions related to the dietetics technician level of practice. KNDT 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols. KNDT 1.3 Apply critical thinking skills. (Application Level) 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice. (CSLO #3) KNDT 2.1 Demonstrate effective and professional oral and written communication skills sufficient for entry into technical practice. KNDT 2.2 Demonstrate effective interviewing and education methods for diverse individuals and groups. KNDT 2.3 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and interprofessional relationships in various practice settings. KNDT 2.4 Identify and describe the work of interprofessional teams and the roles of others with whom the nutrition and dietetics technician, registered collaborates in the delivery of food and nutrition services. KNDT2.5 Demonstrate an understanding of cultural competence/sensitivity. KNDT 2.6 Explain legislative and regulatory policies related to nutrition and dietetics technician level of practice. KNDT 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. KNDT 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. (Synthesis Level) Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations. (CSLO #1) KNDT 3.1 Use the Nutrition Care Process for nutrition screening for referral to the registered dietitian nutritionist, collection of assessment data, nutrition interventions and monitoring strategies appropriate for the technician level of practice. KNDT 3.2 Implement interventions to effect change and enhance wellness in diverse individuals and groups. KNDT 3.3 Present an educational session to a target population. KNDT 3.4 Describe the processes involved in delivering quality food and nutrition services. (Application Level) Domain 4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations. (CSLO #2) KNDT 4.1 Describe human resource management processes. KNDT 4.2 Explain budgeting principles and techniques. KNDT 4.3 Apply safety principles related to food, personnel and consumers. KNDT 4.4 Identify health care delivery systems and policies that impact nutrition and dietetics technician practice. |
| Standards for Program |
| Accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) www.eatright.org/ACEND |