Dietetic Technology - AAS
Major: 3840
Effective Term: 2012 Summer II Final Term: Current
Award: AAS
Total Credits: 63-72
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.
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.
Program Notes:
Students must earn a grade of "C" or better in all courses within the program.
+ indicates course has prerequisites and/or corequisites.
++ indicates any module.
+ indicates course has prerequisites and/or corequisites.
++ indicates any module.
Admission Criteria:
None
| Credits: 0-4 | |||
| CPR/AED Certification for Health Care Providers must be completed prior to registering for FON244, or FON246 practicum courses. | |||
| Students selecting BIO201 and BIO202 in the Required Courses area must complete BIO156 or BIO181 in consultation with a Program Advisor. | |||
| + | BIO156 | Introductory Biology for Allied Health (4) OR | |
| BIO181 | General Biology (Majors) I (4) OR | ||
| Permission of Instructor | 0-4 | ||
| Credits: 41-45 | |||
| 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 | |||
| CIS114AE-CE | Spreadsheet Level I (any module.) (1) AND | ||
| CIS117AM-CM | Database Management Level I (any module) (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 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 Theory (3) | 3 |
| + | FON/HES225 | 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 Workers I | 1 | |
| General Education Requirement | Credits: 22-27 | ||
| General Education Core | Credits: 12-17 | ||
| First-Year Composition | Credits: 6 | ||
| + | ENG101 | First-Year Composition (3) OR | |
| + | ENG107 | First-Year Composition for ESL (3) AND | |
| + | ENG102 | First-Year Composition (3) OR | |
| + | ENG108 | First-Year Composition for ESL (3) OR | |
| + | ENG111 | Technical Writing (3) | 6 |
| Oral Communication | Credits: 3 | ||
| COM100 | Introduction to Human Communication (3) OR | ||
| COM110 | Interpersonal Communication (3) OR | ||
| + | COM225 | Public Speaking (3) OR | |
| + | COM230 | Small Group Communication (3) | 3 |
| Critical Reading | Credits: 0-3 | ||
| + | CRE101 | College Critical Reading (3) OR | |
| + | CRE111 | Critical Reading for Business and Industry (3) OR | |
| Equivalent by assessment | 0-3 | ||
| Mathematics | Credits: 3-5 | ||
| + | MAT120 | Intermediate Algebra (5) OR | |
| + | MAT121 | Intermediate Algebra (4) OR | |
| + | MAT122 | Intermediate Algebra (3) OR | |
| Equivalent as indicated by assessment OR | |||
| Satisfactory completion of any 3-5 credit mathematics course higher than MAT120. | 3-5 | ||
| General Education Distribution | Credits: 10 | ||
| Humanities and Fine Arts | Credits: 3 | ||
| Any approved general education course in the Humanities and Fine Arts area | 3 | ||
| Social and Behavioral Sciences | Credits: 3 | ||
| PSY101 | Introduction to Psychology (3) OR | ||
| SOC101 | Introduction to Sociology (3) | 3 | |
| Natural Sciences | Credits: 4 | ||
| + | CHM130 | Fundamental Chemistry (3) AND | |
| + | CHM130LL | Fundamental Chemistry Laboratory (1) OR | |
| + | CHM151 | General Chemistry I (3) AND | |
| + | CHM151LL | General Chemistry I Laboratory (1) | 4 |
Program Competencies
- Apply concepts and principles of anatomy and physiology in the practice of dietetic technology. (BIO160, BIO201, BIO202)
- Apply basic knowledge of nutrition and anatomy and physiology to assist individuals with health promotion and disease prevention. (BIO160, BIO201, BIO202, FON241)
- Apply microcomputer operations and software applications to personal computers in business. (BPC110, BPC101AA, BPC101BA, BPC101CA, CIS114AE, CIS114BE, CIS114CE, CIS117AM, CIS117BM, CIS117CM, BPC/OAS130DK, CIS105)
- Apply knowledge of food safety and sanitation, menu planning, procurement, inventory, and quality control to food service operations. (FON104, FON142AB, FON207, FON244AA, FON244AB)
- Describe the role and responsibilities of the dietetics professional in various private and public health care delivery systems and regulatory agencies. (FON125, FON246AA, FON246AB)
- Demonstrate basic principles and techniques of food preparation and evaluation. (FON142AB, FON244AA, FON244AB)
- 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)
- Apply knowledge of research methods and statistics in the evaluation of nutrition information. (FON225)
- Apply the principles of fitness and wellness in relation to weight management, regular exercise, stress management, and proper nutrition. (FON241, FON210, FON247)
- 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)
- Identify, spell, and define basic medical terms used in a health care environment. (FON245AA, FON245AB, HCC145AA)
- Develop interpersonal communication skills and human relation techniques. (FON207, FON245AA, FON245AB, FON246AA, FON246AB)
Additional information is available at MCCCD's Center for Curriculum and Transfer Articulation.
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.
Please refer to the Official MCCCD CCTA website for official programs information.
