Dietetic Technician/Nutrition Care, A.A.S. Major #2513

The Dietetic Technician program focuses on the role of human nutrition in health and disease as well as the application of nutrition principles in wellness, fitness, and total health.  Nutrition also encompasses such areas as food systems management, public health, and food service management.  Students gain practical experience combined with the theoretical content presented in the classroom.  Upon completion of the associate in applied science degree in the Dietetic Technician program and verification that the student met all of the competencies, the student will have fulfilled the requirements to sit for the national credentialing exam administered by the Commission on Dietetic Registration (CDR).  With successful passage of the exam, graduates will become Dietetic Technicians, Registered (DTR).

 Accreditation: The Dietetic Technician degree program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, a specialized accrediting body recognized by the United States Department of Education. For more information, please contact:

 Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics

120 South Riverside Plaza, Suite 2190

Chicago, IL 60606-6995,

Phone:  800/877-1600 Ext. 5400

E-mail:  ACEND@eatright.org

Website:  http://www.eatrightPRO.org/ACEND

Career Opportunities: Graduates of this program will be able to become a member of the health care, wellness, or food management team. Graduates are eligible for employment in community nutrition settings as well as health and fitness clubs, corporate wellness programs, school lunch programs, hospitals, nursing homes and other health care settings. In these roles the Dietetic Technician complements the role of the Registered Dietitian in the assessment, planning, implementation, and evaluation of nutritional care. Many graduates of the program continue their education as a Registered Dietitian or in an allied field such as adult fitness, sports nutrition, sports physiology, home economics, or health education.

Transfer Options:  Students who successfully complete this program transfer to a variety of educational programs both within the SUNY system and in private colleges and universities. Examples of transfer agreements with local universities include Syracuse University, SUNY Oneonta, SUNY Plattsburg and Rochester Institute of Technology.

Additional Expenses - Including but not limited to:

  • Students will arrange for their own transportation to the field experience in NUTR 270 during the last semester of the program (Note: Several field experiences are available for NUTR 270 on a limited basis for students with documentation stating they cannot physically drive a motor vehicle)

  • Academy of Nutrition & Dietetics student membership - $50.00 (annual)

  • Student Professional Liability Insurance - $24.00 (annual)

  • Course uniforms - $80.00

  • Course Laboratory Fees - $80.00

  • Nutrition Conference Fee - $30.00

 Health Requirements:

Student Health Requirements Include All of the Following:

  • Documentation of receipt of two (2) MMR vaccines after age 12 months or Positive Titer results for Rubella, Rubeola, and Mumps

  • PPD test- proof of test and results within 1 year

  • Varicella (past history of disease, antibody titer, or documentation of vaccine)

  • Physical exam information updated within 1 year

  • Your signature to release information to the Nutrition and Dietetics Department and to the Field Experience facilities

    The signature of the physician (or other health profession who performed the physical)

  • It is recommended that students become immunized with the Hepatitis B Vaccine. Students need documentation that all 3 doses have been administered or that a waiver is on file

Dietetic Technician students are required to adhere to the same public health laws and facility regulations as employees. Students are responsible for all fees associated with meeting health requirements. Students must meet the facility health requirements and have the ability to meet clinical objectives with or without reasonable accommodations.  Students must demonstrate:

  • The strength and manual dexterity to perform in all clinical, food service and community settings and to maintain the safety of clients without posing a threat to themselves

  • The visual, hearing, and speech skills requisite to client nutrition assessment and professional performance including reading, gathering client information and performing any other procedures related to patient care and education

Graduation Requirements:  All AAS programs require a minimum of 60 credit hours including 20 credit hours from Liberal Arts and Science courses. To fulfill these requirements along with the required courses for this program, 64 credits are required for this program. These requirements are fulfilled by successfully completing the courses for this program.  Suitable academic progress in the Dietetic Technician Program is defined as a grade of 75 percent, C, or better in each nutrition, field experience and human anatomy and physiology courses. Students must also complete all required practice hours before proceeding to the next sequential course or to graduate. GPA: Overall GPA of 2.00 or higher.

Student Learning Outcomes

Goal 1 – Graduates will be ready for immediate employment in the nutrition and dietetics field.

  • 100% of students who complete the program will have achieved a satisfactory grade of C or better for all measures of entry-level competencies

  • At least 80% of all entering students will complete the DT program/degree requirements within three years of starting (150% of the program length)

  • 75% of the program graduates will take the CDR credentialing exam for nutrition and dietetic technicians within 12 months of program completion

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for nutrition and dietetic technicians is at least 70%

  • Of graduates who seek employment, 80% are employed in nutrition and dietetics or related fields within 12 months of graduation

  • Graduate entry-level practice skills will be rated as average or above by 80% of the employers of program graduates

  • 80% of past graduates will rate the program as satisfactory or better when surveyed on their preparation for employment and/or further education   

Goal 2Graduates will be prepared for transfer to nutrition and dietetics baccalaureate programs.

  • 100% of the current formal articulation agreements with 4-year institutions will be maintained for transfer of our students to their dietetic programs

  • 90% of graduating seniors will express satisfaction with the nutrition courses they have completed in the DT program with respect to the adequacy of their knowledge and skill building

  • 90% of those with a GPA > 2.75 who apply will be accepted to a baccalaureate program within one year of graduation from SUNY Morrisville to become a registered dietitian

  • 80% of those accepted to a four-year dietetic program will complete the degree in three years

 Curriculum Requirements - 64 Credits

Course

credits

FSAD 101 - Quantity Food Preparation   and Service

3

FSAD 102 - Certification of Applied Food   Service

1

NUTR 110 - Nutrition 1

3

NUTR 115 - Health Field

2

NUTR 160 - Diet Therapy

3

NUTR 170 - Supervised Field Experience I

3

NUTR 219 - Orientation to Summer Field Experience

1

NUTR 220 - Summer Supervised Field Experience

2

NUTR 210 - Lifecycle Nutrition

3

NUTR 225 - Educational Methods Food and  Health Care Fields

3

NUTR 230 - Supervised Field Experience II

3

FSAD 255 - Food Purchasing & Cost Control

4

NUTR 260 - Meal Management

3

NUTR 270 - Field Experience III

3

FSAD 257 -  Senior Seminar

1

COMP 101 - Composition and Research

3

COMP 102 - Writing About Literature

3

BIOL 150 - Human Anatomy & Physiology I

3

BIOL 150 - A & P Lab I

1

BIOL 151 - Human Anatomy & Physiology II

3

BIOL 151 - A & P II Lab (Science)

1

PSYCH 101 - Introduction to Psychology

3

SOC 101 - Introduction to Sociology

3

BSAD 116 - Business Organization & Management

3

MATH 123 or 141 - Statistics

3

Suggested Course Sequence

Course

Credits

Year 1/Fall - 13-19 Credits

FSAD 101 - Quantity Food Preparation and Service

3

FSAD 102 - Certification of Applied Food Service

1

NUTR 110 - Nutrition I

3

NUTR 115 - Health Field

2

BIOL 150 - Human Anatomy & Physiology I (A&P)

3

BIOL 150L - A & P I Lab

1

Math as advised

 3

GNED 100 as Advised

3

Year 1/Spring - 17 -20 Credits

BSAD 116 - Business Organization & Management

3

NUTR 160 - Diet Therapy

3

NUTR 170 - Supervised Field Experience I

3

BIOL 151 - Human Anatomy & Physiology II  (A&P)

3

BIOL 151L - A & P II Lab

1

NUTR 219 - Orientation to Summer Field Experience

1

PSYCH 101 - Introduction to Psychology

3

Math as advised

 3

Year 2/Fall - 18 Credits

NUTR 220 - Summer Supervised Field Experience

2

NUTR  210 - Lifecycle Nutrition

3

NUTR 225 - Education Methods for Food & Health Care Fields

3

NUTR 230 - Supervised Field Experience II

3

FSAD 255 - Food Purchasing and Cost Control

4

COMP 101 - Composition & Research

3

Year 2/Spring - 16 Credits

NUTR 260 - Meal Management

3

NUTR 270 - Supervised Field Experience III

3

FSAD 257 - Senior Seminar

1

SOCI 101 - Introduction to Sociology

3

COMP 102 - Writing about Literature

3

MATH 123 or 141

3