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.
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.
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.
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.
Estimated Program Costs Information on the fees to attend Sinclair College can be found in the College Catalog and online at: http://www.sinclair.edu/services/basics/bursar/current-tuition-cost-and-fee-schedule/. Currently for the Dietetic Technician program these are:
|Fee per Semester Credit||Fee Amount|
|Montgomery County Residents||$116.03|
|Out-of State Residents||$299.40|
|Other fees may include:|
|Late registration Fee||$30.00|
|Auxiliary Services Fee||$85.00|
|On-line Classes||$7.50 (per credit hour beyond tuition)|
|Transcript (same day)||$10.00|
|Returned check penalty||$25.00|
|In addition to the above, the following approximate expenses may be incurred:|
|HMT 1101 supplies||$150.00|
|Attendance at meetings||$100.00|
|Books, paper, supplies||$1500.00|
|Approximate Expenses Total:||$3,210.00|
The College reserves the right to change without notice statements concerning rules, policies, fees, curricula, courses or other matters.
Salaries for dietetic technicians vary with individual positions responsibilities and geographic locations with current entry-level salaries of $25,000 – $34,000. Students begin to explore related occupational information and regional openings using the “Make Your Dream Career a Reality” toolbar on the SCC homepage.
The Dietetic Technician (DT) Program is a two-year program 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 over eight (8) part-time semesters.
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, and The Ohio State University. In addition, the University of Dayton/Sinclair Academy allows you to seamlessly move into a University of Dayton Dietetic Program of study after earning an Associate degree at Sinclair.
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.
The DT program awards an Associate of Applied Science degree in Dietetics and Nutritional Management. The curriculum consists of 65 semester credit hours and integrates didactic instruction with 465 hours of directed practice in health care, community and management settings. Because the number of students is limited, the faculty/student ratio is small.
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.
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.