Saturday – July 26, 2014

 

Dietetic Technician
Associate in Applied Science Degree
School of Health Sciences
West Allis Campus
Program Code: 10-313-1


For Information:

West Allis Campus, 414-456-5500


Overview — Dietetics is the science of managing food and nutrition to promote health. This program provides theoretical instruction, supervised clinical experience and field experience. It is granted accreditation status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995; 312-899-0040.


As a graduate, you are eligible for technician membership in the Academy of Nutrition and Dietetics and will receive the title Dietetic Technician Registered (DTR), signifying professional competence, upon successful completion of the national registration exam. DTRs must complete a Professional Development Portfolio every five years to maintain this credential. You may also join a variety of other professional organizations, including the Academy of Nutrition and Dietetics, American Dietetics Association and the American Heart Association.

 

Dietary Manager Certificate — By completing four specified courses (see below), students will be eligible to take the Association of Food and Nutrition Professionals Certified Dietary Manager examination.

For more information about MATC's Dietetic Technician degree program: Program Goals and Cost Estimates

 

Career Outlook — Dietetics is a vital, growing field. A dietetic technician typically works as a member of the food service or healthcare team. They are employed by hospitals, public health nutrition programs, child nutrition and school lunch programs, nutrition programs for the elderly and food service management firms. For additional career information, visit eatright.org.



Program Learning Outcomes
 — Employers expect graduates to:

  • Employ effective communication skills (writing, speaking and listening) and use various communication channels
  • Perform some of the steps in the Nutrition Care Process in a variety of settings
  • Demonstrate effective management skills and behavior
  • Demonstrate skills necessary to collaborate effectively with management team and offering food to clients that is safe, high quality, meets budget, is aesthetically pleasing, and reflects current nutrition practices
  • Model professional skills and behaviors (ethical practice, commitment to lifelong learning, collaborate and work well with others)
  • Demonstrate the ability to think critically


Preparation for Admission
 — This program admits students through a petition selection process. 
Learn more about the petition process

 

The following are also required for admission:

  • A high school diploma or GED
  • One year of high school-level biology and chemistry
  • Demonstration of proficiency in basic skills through a course placement assessment

All required Natural Science (NATSCI) courses must be completed with a grade of B- or better in each course. 

 

Possible Careers:
Dietetic Technician
Dietary Manager
Nutrition Counselor
Food Service Manager

Related Program:
Culinary Arts

Curriculum effective 2014-15.  

TECHNICAL STUDIES 

Credits

 

( ) = Semester Order for Full-Time Students

 

 

(1)

 

DIETNT-106

Food Service Sanitation ^

1

 

(1)

 

DIETNT-107

Food Science

2

 

(1)

 

DIETNT-123

Dietetic Technician Orientation

1

 

(1)

 

DIETNT-151

Nutrition for Dietetics ^

4

 

(1)

 

DIETNT-160

Medical Terminology for the Dietetic Technician

1

 

(2)

 

DIETNT-108

Food Service Management 1 ‡ ^

3

 

(2)

 

DIETNT-118

Food Service Management 1: Coordinated Practice ‡ ^

1

 

(2)

 

DIETNT-124

Medical Nutrition Therapy 1 ‡

3

 

(2)

 

DIETNT-134

Medical Nutrition Therapy 1: Coordinated Practice ‡

1

 

(2)

 

DIETNT-152

Physiology for Dietetics ‡

3

 

(2)

 

DIETNT-156

Nutrition in the Life Cycle ‡

2

 

(2)

 

DIETNT-166

Nutrition in the Life Cycle: Coordinated Practice ‡

1

 

(3)

 

DIETNT-125

Medical Nutrition Therapy 2 ‡

4

 

(3)

 

DIETNT-135

Medical Nutrition Therapy 2: Coordinated Practice ‡

2

 

(3)


DIETNT-157

Food Service Management 2 ‡

3


(3)   DIETNT-167 Food Service Management 2: Coordinated Practice ‡
      2
 
           
(3)   DIETNT-155 Community Nutrition ‡       3
 

(4)   DIETNET-127 Seminar in Dietetics ‡ 1  

(4)


DIETNT-136

Medical Nutrition Therapy Field Experience ‡

3


(4)


DIETNT-146

Food and Nutrition Management Field Experience ‡

3


(4)

 

DIETNT-170

Nutritional Counseling Skills ‡

2

 

 

 

 

 

 

 

GENERAL STUDIES

 

 



ECON-195

Economics

3





(or) Any 200-series ECON course



 

 


ENG-151 and


Communication Skills 1 ‡


3

 

 

 

ENG-152

Communication Skills 2 ‡

      3

 

 

 


(or) ENG-201 and any 200-series ENG or SPEECH course

 

 

 

 


MATH-106


Introduction to College Math


3

 




(or) Any 200-series MATH course



 

 


NATSCI-172


Basic Nutritional Science


3

 

 

 


(or) NATSCI-220 Introduction to Nutritional Science

 

 

 

 


PSYCH-199


Psychology of Human Relations


3

 

 

 


(or) Any 200-series PSYCH course

 

 

 

 


SOCSCI-197


Contemporary American Society


3

 

 

 


(or) Any 200-series HIST or SOCSCI course

 

 

           

 

 

ELECTIVES

Suggested Electives: Three Credits Needed

     3

 

 

 

DIETNT-120

Nutrition for Living


 

    FLANG-117 Conversational Spanish for Service Occupations 1
   

 

 

SOCSCI-210 

Death and Dying

   

 


TOTAL CREDITS: 70

 

‡ 

Prerequisite required.

^ Students completing these four courses will be eligible to take the Association of Food and Nutrition Professionals Certified Dietary Manager examination.

For course descriptions, times and locations or to register online, visit INFOnline.

NOTE: Students who have not been accepted, or have not decided on a program, may begin with GENERAL STUDIES courses, if course prerequisites have been met.

Program curriculum requirements are subject to change.

 

Page updated July 2014.