Graduates from the Dietetics & Nutrition program join the professional healthcare team to care for patients and families promoting optimal nutrition. Clinical dietetic technicians provide clinical assessments and care for diverse populations across the lifespan. Students learn to develop critical thinking skills to assess both healthy and ill populations while recommending appropriate nutritional interventions. Management dietetic technicians supervise kitchen and cafeteria staff in the hospital and long-term care facility setting including payroll, scheduling and new employee hiring while maintaining inventory of kitchen inventory and storage.
Dietetic Technicians are an integral part of the healthcare and food service teams in hospitals, nursing homes, community centers, WIC and school systems with excellent future job prospects.
Dietetic technicians, registered work independently or in teams with registered dietitians in a variety of employment settings, including health care (hospitals, nursing homes, retirement centers, home health care programs), foodservice (schools, day-care centers, correctional facilities, restaurants, health care facilities, corporations and hospitals), community/public health (public health agencies, health clubs, weight management clinics and community wellness centers) and business and industry (food companies, food vending and distributing operations).
Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.
DTRs are not licensed but work under the licensure of a Registered Licensed Dietitian (RD, LD).
Program outcomes data available upon request.
|ALH 1101||Introduction to Healthcare Delivery||2|
|(CHE 1111 OR CHE 1211)||4 - 5|
|(CHE 1121 OR CHE 1221)||4 - 5|
|DIT 1105||Introduction to Dietetics||1|
|DIT 1210||Medical Terminology for Dietetics||1|
|DIT 1525||Human Nutrition||3|
|DIT 1630||Nutrition in the Lifecycle||3|
|DIT 1635||Community Nutrition||3|
|DIT 2101||Eating Matters for Dining Assistants||1|
|DIT 2240||Education Methods & Materials||2|
|DIT 2305||Food, Culture & Cuisine||2|
|DIT 2310||Lab for Food, Culture & Cuisine||1|
|DIT 2510||Institutional Foodservice Systems||3|
|DIT 2515||Foodservice Practicum I||1|
|DIT 2520||Laboratory for Foodservice Systems||1|
|DIT 2625||Medical Nutrition Therapy I||3|
|DIT 2630||Medical Nutrition Therapy Clinical I||3|
|DIT 2735||Foodservice Organization & Management||3|
|DIT 2740||Foodservice Practicum II||1|
|DIT 2845||Medical Nutrition Therapy II||3|
|DIT 2850||Medical Nutrition Therapy Clinical II||2|
|DIT 2855||Dietetics Seminar||1|
|ENG 1101||English Composition I||3|
|HMT 1101||Basic Culinary Skills||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 1112||Food Principles & Preparation||4|
|(MAT 1130 OR Ohio Transfer Module: Mathematics Elective)||3|
|PSY 1100||General Psychology||3|
The Dietetic Technician program is fully accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND) a nationally recognized organization located at 120 South Riverside Plaza, Suite 2190, Chicago Illinois 60606-6995, 1-800-872-5327, www.eatrightpro.org/acend. It is also approved by the Association of Nutrition and Foodservice Professionals ANFP) a national not-for-profit association located at 406 Surrey Woods Dr., St. Charles, IL 60174, 1-800-323-1908, www.anfponline.org