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DIETETIC TECHNICIAN DEGREE

Program Overview

NOTE: This program is being withdrawn. Its inclusion in our catalog is for those students who are finishing the requirements.

This 61 credit-hour program prepares graduates to work in partnership with a Registered Dietitian in a variety of settings such as hospitals, nursing homes, schools, community health programs, food companies and wellness centers. The dietetic technician screens clients for nutritional risk, assists in the provision of nutrition care including nutrition education and supervises food production and service.

The Dietetic Technician program is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics,120 Riverside Plaza, Chicago, IL, 60606-6995, 312.899.5400. Graduates of the program receive a verification statement and are eligible to take the registration examination for Dietetic Technicians to become a Dietetic Technician, Registered (DTR).

The Dietetic Technician program may be taken on a part-time basis and not all courses in the program are offered every semester. To help avoid scheduling conflicts a planning session with the coordinator is recommended.

Program Requirements

FIRST SEMESTER:

A grade of C or better in all BIO, DIT, FSM, and HSC courses is required.

Number Course Title Credits Category
BIO 135 1 4 AAS General Education

Description: Surveys the human body, with emphasis on basic physical and chemical concepts, anatomy, physiology and embryology. Designed to meet the needs of students in certain allied health career programs. Knowledge of high school biology is assumed. (NOTE: Not Lab science credit.)

Class Schedule:  Fall 2019 | Spring 2020

DIT 103 2 Program Requirement

Description: Introduces the components of the nutrition care process including methods of nutrition screening which is the framework used by dietetics professionals for the provision of nutritional services. Issues related to the dietetics profession including responsibilities of dietetic professionals, code of ethics, standards of professional performance, credentialing and development of a professional portfolio are also covered.

Class Schedule:  Fall 2019 | Spring 2020

DIT 220 3 Program Requirement

Description: Introduces the principles and processes to successfully deliver quality food systems. Emphasizes menu planning, purchasing, procurement, production, kitchen design and equipment, distribution and service, sanitation and safety, quality improvement.

Prerequisite: Prior or concurrent enrollment in FSM 114 with a grade of C or better.

Class Schedule:  Fall 2019 | Spring 2020

FSM 114 2 Program Requirement

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

Class Schedule:  Fall 2019 | Spring 2020

HSC 112 2 Program Requirement

Description: Emphasizes the origin and the basic structure of medical words, including prefixes, suffixes, word roots, combining forms and plurals. Offers pronunciation, spelling, and definition of medical terms based on the body systems approach. Emphasis on rendering a professional vocabulary required for work in the health care field.

Class Schedule:  Fall 2019 | Spring 2020

NTR 101 3 AAS General Education

Description: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered. (formerly DIT 101)

Class Schedule:  Fall 2019 | Spring 2020

SECOND SEMESTER:

A grade of C or better in all BIO, DIT, FSM, and HSC courses is required.

Number Course Title Credits Category
BIO 136 1 3 AAS General Education

Description: Surveys the nature of human disease with emphasis on the functional disturbances within the body systems. Designed to meet the needs of students in certain allied health career programs. Knowledge of high school biology assumed. (NOTE: Not Lab science credit.)

Class Schedule:  Fall 2019 | Spring 2020

DIT 102 3 Program Requirement

Description: Studies the nutritional care of clients with chronic and acute disease conditions.

Prerequisite: DIT 101 with a grade of C or better.

Class Schedule:  Fall 2019 | Spring 2020

DIT 150 5 Program Requirement

Description: Offers student assigned clinical laboratory experience in approved health care and community agencies. Emphasis will be placed on development of skills required of the dietary manager.

Prerequisite: DIT 103 and DIT 220 with grades of C or better, and prior or concurrent enrollment in DIT 102.

Class Schedule:  Fall 2019 | Spring 2020

ENG 101 3 AAS General Education

Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900

Prerequisite: ENG 100 with a grade of C or better. Other placement options. ENG_Placement_Grid.pdf ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 and ESL 086 with grades of B or better; ESL 073 and ESL 099 with grades of B or better; ESL 073 with required writing placement test score; or ESL 074 with required reading placement test score.

Class Schedule:  Fall 2019 | Spring 2020

Mathematics2 3 AAS General Education

THIRD SEMESTER:

A grade of C or better in all BIO, DIT, FSM, and HSC courses is required.

Number Course Title Credits Category
DIT 200 4 Program Requirement

Description: Offers student assigned clinical laboratory experience in approved health care and community agencies. Emphasis will be placed on the nutrition care planning process.

Prerequisite: BIO 135, BIO 136, DIT 150 and HSC 112 with grades of C or better. MTH 065 or higher with a grade of C or better or placement options into MTH 080 or above. Prior or concurrent enrollment in FSM 212 and HSC 165 with grades of C or better. Math_Placement_Grid.pdf

Class Schedule:  Fall 2019 | Spring 2020

DIT 201 3 Program Requirement

Description: Studies the skills necessary to present effective nutrition education programs to individuals, small groups and community populations. Emphasis will be placed on developing appropriate strategies, techniques and materials for health improvement and disease prevention that are culturally sensitive, age appropriate and at the educational level of the audience.

Prerequisite: DIT 102 and DIT 103 with grades of C or better.

Class Schedule:  Fall 2019 | Spring 2020

FSM 212 3 Program Requirement

Description: Studies the theory and techniques of supervision as related to the hospitality industry.

Class Schedule:  Fall 2019 | Spring 2020

HSC 165 1 Program Requirement

Description: Examines the mechanism of action of the major medication groups as they relate to the physiology and pathology of disease. Identifies examples in each major pharmacological category in order to understand pharmacological activity within each group. Addresses areas of drug action, clinical application, and adverse events for each medication discussed. Considers needs of patients undergoing drug therapy and the role of the allied health provider.

Prerequisite: Prior or concurrent enrollment in BIO 135, BIO 160 or HSC 112 with a grade of C or better.

Class Schedule:  Fall 2019 | Spring 2020

NTR 110 3 Program Requirement

Description: Introduces the scientific principles of food preparation. Emphasis is placed on food selection and basic food preparation practices. Laboratory experience includes application of these principles, sensory evaluation and recipe modification.(formerly DIT 110)

Class Schedule:  Fall 2019 | Spring 2020

FOURTH SEMESTER:

A grade of C or better in all BIO, DIT, FSM, and HSC courses is required.

Number Course Title Credits Category
DIT 202 3 Program Requirement

Description: Reviews planning, implementing and evaluating nutrition care given to individuals and groups of people having specific disease conditions, both acute and chronic.

Prerequisite: Prior or concurrent enrollment in DIT 200 and DIT 205 with grades of C or better.

Class Schedule:  Fall 2019 | Spring 2020

DIT 250 2 Program Requirement

Description: Offers student assigned clinical laboratory experience in approved health care and community agencies. Emphasis will be placed on nutrition interventions which promote wellness and disease prevention.

Prerequisite: DIT 201 with a grade of C or better. Prior or concurrent enrollment in DIT 110 and DIT 200 with grades of C or better, and prior or concurrent enrollment in PSY 101 and SPE 101.

Class Schedule:  Fall 2019 | Spring 2020

NTR 205 + 3 Program Requirement

Description: Examines the uniqueness of food patterns from around the world as shaped by geographic, historical, socioeconomic and religious factors. Explores how food can be a bridge to understanding multiculturalism through the preparation of traditional recipes in the laboratory setting. (formerly DIT 205)

Class Schedule:  Fall 2019 | Spring 2020

PSY 101 3 AAS General Education

Description: Investigates human and animal behavior with emphasis on the scientific nature of contemporary and classic psychological investigation. Emphasizes psychological theories, principles, and research applications. Introduces the divisions of the American Psychological Association. References biological processes, sensation, perception, learning, memory, thinking, emotional life, mental disorders, intelligence, aptitude, personality, development, daily life and everyday problems. IAI S6 900

Prerequisite: Placement into ENG 101 ENG_Placement_Grid.pdf

Class Schedule:  Fall 2019 | Spring 2020

SPE 101 3 AAS General Education

Description: Theory and practice of oral communications. Development of poise, confidence and skill in speech organization and delivery. Emphasis on frequent speaking, development of standards of criticism and selection and organization of material. IAI C2 900

Prerequisite: Placement into ENG 101 ENG_Placement_Grid.pdf

Class Schedule:  Fall 2019 | Spring 2020

1 - BIO 160 and BIO 161 may be substituted for BIO 135 and BIO 136.

2 - The mathematics requirement (MTH 065 or higher) for this degree can be met with Math Competency. See Math Competency options for information. Students who utilize Math Competency to meet the mathematics requirement must complete an additional three credit-hour elective. See full list of AAS General Education Electives (DIT 225 is highly recommended).

+ - This course meets the World Cultures and Diversity graduation requirement.

Program Learning Outcomes

  • CNDT 1.1: Access data, references, patient education materials, consumer and other information from credible sources.
  • CNDT 1.2: Evaluate information to determine if it is consistent with accepted scientific evidence.
  • CNDT 1.3: Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria.
  • CNDT 1.4: Implement actions based on care plans, protocols, policies and evidence-based practice.
  • CNDT 2.1: Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics.
  • CNDT 2.2: Use clear and effective oral and written communication.
  • CNDT 2.3: Prepare and deliver sound food and nutrition presentations to a target audience.
  • CNDT 2.4: Demonstrate active participation, teamwork and contributions in group settings.
  • CNDT 2.5: Function as a member of interprofessional teams.
  • CNDT 2.6: Refer situations outside the nutrition and dietetics technician scope of practice or area of competence to a registered dietitian nutritionist or other professional.
  • CNDT 2.7: Participate in professional and community organizations.
  • CNDT 2.8: Demonstrate professional attributes in all areas of practice.
  • CNDT 2.9: Show cultural competence in interactions with clients, colleagues and staff.
  • CNDT 2.10: Perform self-assessment and develop goals for self-improvement throughout the program.
  • CNDT 2.11: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
  • CNDT 2.12: Participate in advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
  • CNDT 2.13: Practice and/or role play mentoring and precepting others.
  • CNDT 3.1: Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist.
  • CNDT 3.2: Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics Practice for individuals, groups and populations in a variety of settings.
  • CNDT 3.3: Provide nutrition and lifestyle education to well populations.
  • CNDT 3.4: Promote health improvement, food safety, wellness and disease prevention for the general population.
  • CNDT 3.5: Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the literacy level of the audience.
  • CNDT 3.6: Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs.
  • CNDT 3.7: Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.
  • CNDT 4.1: Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services.
  • CNDT 4.2: Perform supervisory, education and training functions.
  • CNDT 4.3: Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data.
  • CNDT 4.4: Participate in development of a plan for a new service including budget.
  • CNDT 4.5: Implement and adhere to budgets.
  • CNDT 4.6: Assist with marketing clinical and customer services.
  • CNDT 4.7: Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
Last Updated: 11/6/19