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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.

Program Notes:

Students must earn a grade of "C" or better in all courses within the program.

Admission Criteria: None
Program Prerequisites
Credits:0-4
CPR/AED Certification for Health Care Providers must be completed prior to registering for FON244, FON245 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.
 
BIO156Introductory Biology for Allied Health (4) OR
BIO181General Biology (Majors) I (4) OR
Permission of Instructor 0-4
Required Courses
Credits:41-45
BIO160Introduction to Human Anatomy and Physiology (4) OR
BIO201Human Anatomy and Physiology I (4) AND
BIO202Human Anatomy and Physiology II (4) 4-8
 
BPC110Computer Usage and Applications (3)
OR
BPC101AAIntroduction to Computers I (1) AND
BPC101BAIntroduction to Computers II (1) AND
BPC101CAIntroduction to Computers III (1)
OR
CIS114AESpreadsheet Level I (1) OR
CIS114BESpreadsheet Level II (1) OR
CIS114CESpreadsheet Level III (1) AND
CIS117AMDatabase Management Microsoft Access - Level I (1) OR
CIS117BMDatabase Management Microsoft Access - Level II (1) OR
CIS117CMDatabase Management Microsoft Access - Level III (1) AND
BPC/OAS130DKBeginning Word (1)
OR
CIS105Survey of Computer Information Systems (3) 3
 
FON104Certification in Food Service Safety and Sanitation 1
FON125Introduction to Professions in Nutrition and Dietetics 1
FON142ABApplied Food Principles 3
FON207Introduction to Nutrition Services Management 3
 
FON210Sports Nutrition and Supplements for Physical Activity (3) OR
FON247Weight Management Theory (3) 3
 
FON225Research in Complementary and Alternative Nutrition Therapies 3
FON241Principles of Human Nutrition 3
FON242Introduction to Medical Nutrition Therapy 3
FON244AAPracticum I: Food Service Management - Lecture 2
FON244ABPracticum I: Food Service Management - Lab 2.5
FON245AAPracticum II: Medical Nutrition Therapy 2
FON245ABPracticum II: Medical Nutrition Therapy - Lab 2.5
FON246AAPracticum III: Community Nutrition - Lecture 2
FON246ABPracticum III: Community Nutrition - Lab 2
HCC145AAMedical Terminology for Health Care Workers I 1
General Education
General Education RequirementCredits 22-27
 
General Education CoreCredits 12-17
 
First-Year CompositionCredits 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3) OR
ENG111Technical and Professional Writing (3) 6
 
Oral CommunicationCredits 3
COM100Introduction to Human Communication (3) OR
COM110Interpersonal Communication (3) OR
COM225Public Speaking (3) OR
COM230Small Group Communication (3) 3
 
Critical ReadingCredits 0-3
CRE101College Critical Reading (3) OR
CRE111Critical Reading for Business and Industry (3) OR
Equivalent as indicated by assessment 0-3
 
MathematicsCredits 3-5
MAT120Intermediate Algebra (5) OR
MAT121Intermediate Algebra (4) OR
MAT122Intermediate Algebra (3) OR
Equivalent course OR
Satisfactory completion of a higher level mathematics course. 3-5
 
General Education DistributionCredits 10
 
Humanities and Fine ArtsCredits 3
Any approved general education course from the Humanities and Fine Arts area 3
 
Social and Behavioral SciencesCredits 3
PSY101Introduction to Psychology (3) OR
SOC101Introduction to Sociology (3) 3
 
Natural SciencesCredits 4
CHM130Fundamental Chemistry (3) AND
CHM130LLFundamental Chemistry Laboratory (1) 4

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)

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.

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