Graduates of the Dietetic Technician (DIT) program are trained food and nutrition practitioners that work under the supervision of a registered dietitian. As an integral member of the health care and foodservice management teams, they influence food choices and lifestyles to promote optimal health. The program consists of five major domains that include clinical, community, education, management and foodservice systems. The curriculum includes 470 hours of unpaid directed practice. Students are required to complete these experiences at area community, foodservice and health care facilities. The program is designed to be completed in five (5) full-time consecutive semesters. Some students elect to attend on a part-time basis, extending the length of study to three academic years. Students of Sinclair’s Dietetic and Nutritional Management Program are eligible to become members of the Academy of Nutrition and Dietetics (AND), a nationally recognized organization located at 120 South Riverside Plaza, Suite 200, Chicago Illinois 60606, 1-800-877-1600, www.eatright.org. This specially designed program enables students to enjoy benefits of student AND membership while attending school. Graduates are eligible for active AND membership. Benefits include networking, professional growth, educational enrichment, and developing leadership skills. To enroll in dietetic technician classes, an individual must be accepted into the DIT program. An overall grade point average of 2.0 is a requirement of admission and must be maintained in order to continue in the program. A grade of C is required in all dietetic and mandatory general education courses. A cumulative grade point average of at least C (2.0) is required for graduation. The graduate is eligible to take the National Credentialing Exam to become a Dietetic Technician, Registered (DTR). To apply to the program complete a Sinclair Community College application electronically at http://www.sinclair.edu/admissions/Application/. Choose Dietetic Technology as your primary area of interest.