Nutrition and Dietetic Technology
Announcement
Salaries and Job Outlook
According to the 2021 Compensation & Benefits Survey of the Dietetics Profession, salaries have increased steadily over time. The median full-time salary of NDTRs was $49,000 in 2021. As with any profession, salaries and fees vary by region of the country, employment settings, scope of responsibility and supply of NDTRs. Salaries increase with experience and with the highest reported salary at $75,000.
According to the US Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow faster than average for all occupations through the year 2022 because of the increased emphasis on the role of food and nutrition in preventing and treating diseases, a growing and aging population and public interest in nutrition.
https://www.talent.com/salary?job=dtr
https://explorehealthcareers.org/career/nutrition-dietetics/nutrition-dietetic-technician/
The Associate in Applied Science (AAS) in Nutrition and 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.
Details
Field of Interest
Health Sciences
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Nutrition and Dietetic Technology (DEG)
Academic Plan Code
3840
Total credits required
65-82
Effective Term
Fall 2023
Notes
Students must earn a grade of C or better in all courses within the program.
What You'll Learn
- Apply concepts and principles of anatomy, physiology, and chemistry in the practice of Dietetic Technology. (FON241, FON241LL, FON242, FON245AA, FON245AB, FON250, BIO160, CHM130, CHM130LL, CHM130AA, [MA], [FYC], (COM), (CRE))
- Explain nutrition and anatomy and physiology principles as they apply to health promotion, disease prevention, and sports performance. (BIO160, BIO201, BIO202, FON210, FON241, FON241LL, FON242, FON245AA, FON245AB, FON246AA, FON246AB, FON247, FON250, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
- Demonstrate use of computer operations and software applications in business. (BPC110, CIS105, FON244AA, FON244AB, FON245AA, FON245AB, FON250, [MA], [FYC], (COM), (CRE))
- Practice food safety and sanitation, menu planning, procurement, inventory, and quality control principles in food service operations. (FON142AB, FON207, FON244AA, FON244AB, FON250, [MA], [FYC], (COM), (CRE))
- 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, FON250, HCC145AA, HCC145, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
- Demonstrate basic principles and evaluate techniques of food preparation. (FON142AB, FON244AA, FON244AB, FON250, [MA], [FYC], (COM), (CRE))
- Practice food service management including planning, decision-making, leadership, fiscal and human resource principles. (FON207, FON244AA, FON244AB, FON250, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
- Use relevant scholarly literature, quantitative and qualitative reasoning, and statistical analysis to inform decision making and solve problems. (FON225, FON241, FON241LL, FON242, FON250, HCC145AA, HCC145, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
- 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, FON250, PSY101, SOC101, [MA], [FYC], (COM), (CRE))
- 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, FON250, PSY101, SOC101, [MA], [FYC], (COM), (CRE), [HU])
- Demonstrate professional and ethical behaviors including interpersonal communication skills. (FON125, FON142AB, FON207, FON210, FON225, FON241, FON241LL, FON242, FON244AA, FON244AB, FON245AA, FON245AB, FON246AA, FON246AB, FON247, FON250, PSY101, SOC101, [FYC], (COM), (CRE), [HU])
- Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field. (FYE101, FYE103)
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 43-51 | |
| 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 | |
| CIS105 | Survey of Computer Information Systems (3) | 3 |
| 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 |
| FON250 | Nutrition and Dietetic Exam Review | 1 |
| FYE101 | Introduction to College, Career and Personal Success (1) OR | |
| FYE103 | Exploration of College, Career and Personal Success (3) | 1-3 |
| HCC145AA | Medical Terminology for Health Care Professionals I (1) OR | |
| HCC145 | Medical Terminology for Health Care Professionals (3) | 1-3 |
Course Sequence by Term
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 0-3 | |
| Students seeking university transfer may select zero (0) to three (3) credits: | ||
| MAT206 | Elements of Statistics (3) OR | |
| PSY230 | Introduction to Statistics (3) | 3 |
| General Education Requirement | Credits: 22-28 | |
| General Education Core | Credits: 12-18 | |
| 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) | 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 and Critical Thinking (3) OR | |
| Equivalent as indicated by assessment | 0-3 | |
| Mathematics | Credits: 3-6 | |
| MAT150 | College Algebra/Functions (5) OR | |
| MAT151 | College Algebra/Functions (4) OR | |
| MAT152 | College Algebra/Functions (3) OR | |
| MAT155 | College Algebra/Functions with Review (5) OR | |
| MAT156 | College Algebra/Functions with Review (6) OR | |
| Any approved general education course in the Mathematics area for which MAT15+ is a prerequisite (3-6) | 3-6 | |
| General Education Distribution | Credits: 10 | |
| Humanities and Fine Arts | Credits: 3 | |
| Any approved general education course from the Humanities, Arts and Design 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 | |
| CHM130AA | Fundamental Chemistry with Lab (4) | 4 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.