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How much time will I spend in directed practice experiences?

Students begin directed practice experience during spring 2nd semester completing 2 hours weekly (30 hours total) in DIT 1630 Nutrition in the Life Cycle and 3 hours weekly (45 hours total) in DIT 1635 Community Nutrition. During fall 4th semester students complete 5 hours weekly (75 hours total) in DIT 2515 Foodservice Practicum I and 8 hours weekly (120 hours total) in DIT 2630 Medical Nutrition Therapy Clinical I. During spring 6th semester student complete an additional 5 hours weekly (75 hours total) in DIT 2740 Foodservice Practicum II, 6 hours weekly (90 hours total) in DIT 2850 Medical Nutrition Therapy Clinical II and two hour weekly (30 hours total) in DIT 2305 Food, Culture & International Cuisine. Upon completion of the program students will have completed 465 hours of directed practice.

Where will I go for directed practice experiences?

Directed practice experiences fall into four areas. Life cycle experiences are conducted on campus with invited guests. Community experiences are completed at a variety of community and wellness sites including but not limited to; Women Infant Children clinics, Head Start centers, Senior Resource Center/ Meals on Wheels/Congregate Meal sites, School Lunch programs, Food Bank/Soup Kitchens/Food Pantries, YMCA centers, Boys & Girls Club, Drug Rehabilitation programs, Job Center, and Correctional facilities. Foodservice Management experiences are completed in health care and school institutionalized kitchens. Clinical experiences are completed in a variety of hospital and extended care facilities including a renal dialysis center.

What is the DT program mission and vision?
The DT program mission is to empower students with food and nutrition knowledge, skills, and competencies for immediate employment as dietetic technician, registered or strive for the attainment of a baccalaureate degree. The vision is for students to embrace progressive career and lifelong learning attitudes as they positively influence food choices and lifestyles within their community.
How does one earn the credential dietetic technician, registered (DTR)?
Graduates of the program are eligible to take the national credentialing examination for dietetic technicians administered by the Commission on Dietetic Registration (CDR). Upon successful completion, students earn the credential of dietetic technician, registered (DTR). They are eligible to join the Academy on Nutrition and Dietetics (AND) as well as the Association of Nutrition and Food Professionals (ANFP). Continuing education upon successful completion of a national examination is required by these organizations.
What are career opportunities/salary ranges?
Positions are available in a variety of work settings, including health care, business and industry, community and public health, foodservice and research. DTRs most commonly work in hospitals and clinics, extended care facilities, hospices, home health-care agencies, schools, community and wellness sites. Salaries for dietetic technicians vary with individual positions responsibilities and geographic locations. Explore related occupational information and regional openings using Career Coach.
Will the Sinclair Associate of Applied Science (AAS) degree in Dietetics and Nutritional Management transfer to a baccalaureate degree in Dietetics?
For students interested in earning a baccalaureate degree the DT program provides articulation information. Current information on articulation agreements exist with University of Cincinnati, University of Dayton, Rutgers (On-Line) and The Ohio State University.
Is the Dietetic Technician program a two-year program?
The Dietetic Technician (DT) Program is a two-year program designed to be completed in five (5) full-time consecutive semesters.
Can I attend the program part-time?
Some students elect to attend on a part-time basis, extending the length of study to three academic years over eight (8) part-time semesters.
What is the maximum length of time the program requirements must be completed?
Students have a maximum of five years to complete the entire program. Students exceeding this 5-year time limit will be required to repeat math and science courses and ServSafe certification. Students may also be required to repeat dietetic courses to ensure competence as determined by Program Director.
Is the Dietetic Technician program accredited?
The Dietetic Technician (DT) program at Sinclair is accredited by the Accreditation Council on Education for Nutrition and Dietetics (ACEND), located at Suite 2000, 120 South Riverside Plaza, Chicago, Illinois 60606, Phone: (800) 877-1600. ACEND serves the public by establishing standards for educational preparation of dietetic professionals and recognizes dietetic education programs that meet these standards. US Department of Education requires that ACEND review its standards at least once every five years and revise them as necessary. ACEND requires core knowledge & competencies in five domains of practice to ensure proficiency as entry level dietetic technicians. Aggregate data is collected annually to ensure that core knowledge and competencies are being achieved. Program outcomes data is available on request.
What type of degree does the program award?
The DT program awards an Associate of Applied Science degree in Dietetics and Nutritional Management. The curriculum consists of 72 semester credit hours and integrates didactic instruction with 470 hours of directed practice in health care, community and management settings. Because the number of students is limited, the faculty/student ratio is small.
Who are dietetic technicians, registered (DTRs)?
DTRs are trained food and nutrition practitioners who work under the supervision of a registered dietitian. As an integral part of the health care and foodservice management team, they influence food choices and lifestyles to promote optimal health.
What do dietetic technicians, registered do?
Clinical dietetic technicians, with guidance and/or consultation from registered, licensed dietitians, perform nutritional screening and assessment; develop and implement care plan goals; evaluate the effect of nutrition intervention; and communicate with clients/patients and the medical staff. They also provide nutrition education and counseling to individuals and groups. Foodservice dietetic technicians work as nutrition directors and design menus; supervise personnel, manage food procurement, food production and service; participate in budget and equipment planning; and monitor food safety, sanitation and quality improvement. Community dietetic technicians reach out to the public and direct individuals to information networks and agencies related to nutritional care. Main responsibilities include teaching, monitoring and advising individuals and groups in their efforts to prevent disease and promote good health.

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