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Sinclair College

2022 - 2023 Catalog Year
Nutrition and Dietetics Technician (Full-time)

Degree: Associate of Applied Science
Division: Health Sciences

This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.

Fall Semester (First Year)
Hours
 

Description: Exploration of the dietetics profession. Introduces the professional organization and structure. Covers credentialing and the Academy of Nutrition and Dietetics Code of Ethics. Clarifies the roles and requirements of different nutrition professionals. Investigates areas of employment.

Description:

This is an in-depth study of the principles of nutrition with emphasis on the functions of the nutrients, their digestion, absorption, metabolism, inter-relationships and nutrition requirements. Incorporates assessment of nutritional health risks, health promotion and disease prevention theories. Explores the influence of socioeconomic, cultural, psychological and environmental factors on food and nutritional behavior.

Description:

This course is an introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. Four lab hours per week.

Prerequisites: DEV 0035

Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.

Prerequisites: DEV 0035 and DEV 0035

Description: Solve health science applications; convert within and between metric, household and apothecary systems; read and interpret health science labels and graphs; calculate and apply statistical concepts; solve problems involving parenteral, pediatric and/or intravenous administration and dosage calculations. Traditional testing (proctored or in Testing Center) is used in all online sections.

Notes: Choose from MAT 1130 or Any Mathematics, Statistics & Logic elective from the approved Ohio Transfer 36 List. View electives at: http://www.sinclair.edu/transfer/gened/module/ Students should contact their Academic Advisor to discuss the recommended MAT course.

Prerequisites: MAT 0050 or Other (Satisfactory score on math placement test)

Description: An introductory survey course for students pursuing health science degrees or who have not previously taken high school chemistry. Topics include matter and measurement, atoms and molecules, chemical reactions, energy changes, atomic structure and bonding, acid/base chemistry, chemical kinetics, and organic chemistry. Three classroom hours, two lab hours per week. Traditional testing (proctored or in Testing Center) is used in all online sections.

Notes: Choose from CHE 1111 or CHE 1211

Prerequisites: MAT 0100 and MAT 0100 and MAT 0100 or MAT 0600 and MAT 0100 or MAT 0600 or MAT 1110 or MAT 1110 or MAT 1110 or MAT 1110 or MAT 1130 or MAT 1130 or MAT 1130 or MAT 1130 or MAT 1445 or MAT 1445 or MAT 1445 or MAT 1445

Corequisites: CHE 1151 CHE 1151 CHE 1151 CHE 1151

Corequisites: CHE 1111

 

Term hours subtotal:

15

Spring Semester (First Year)
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Hours
 

Description: Nutritional needs of individuals from conception to maturity, including physiological, psychological, environmental and sociological factors affecting nutrition. The Nutrition Care Process is introduced. Incorporates weekly sessions on weight management strategies with a client. Examines nutrition concerns for special health conditions. Two classroom, two clinical hours per week.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 1525

Description: This course is an introduction to the science of food in relation to chemical composition, nutritional value, processing methods, quality, safety, and standards of identity using an ecological approach, experimentation, and research. Students will demonstrate cooking methods and procedures, use basic and advanced knife skills, maintain nutritional quality of food and present proper plate composition for aesthetic value. One classroom, two lab hours per week.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: HMT 1101 and HMT 1107 and Restricted to Majors

Description: This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Food safety and sanitation principles will be applied.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: HMT 1112 and HMT 1112 and HMT 1112

Corequisites: DIT 2515 DIT 2515 DIT 2515

Description: Hands-on experience completed in an institutional foodservice kitchen. Covers menu development including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, safety and sanitation. Five hours per week at assigned practicum site.

Notes: Program limited enrollment course. Spring Only.

Corequisites: DIT 2510 DIT 2510

Description: The second half of an introductory survey course for students pursuing health science degrees or biotechnology. Topics include organic functional groups, biomolecules, enzymes, body fluids and the metabolism of carbohydrates, proteins and lipids. Three classroom, three lab hours per week.

Notes: Choose from CHE 1121 or CHE 1221

Prerequisites: CHE 1111

Corequisites: CHE 1161

Corequisites: CHE 1121

 

Term hours subtotal:

14

Summer Semester (First Year)
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Hours
 

Description: The use of root words, combining forms, prefixes and suffixes related to pathology, diagnosis and treatment of body systems pertaining to the practice of dietetics. Exposure to research journal articles and medical terminology application.

Description: Practical skill development in feeding techniques for the elderly. Ensures understanding of nutritional needs of residents, communication and interactions between residents/staff, behavior challenges and safety procedures. Students receive a Dining Assistant Certificate from Ohio Department of Health upon completion.

Description: Describe functions of management and identify a variety of tools used to assist with organizational performance. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations.

Notes: Program limited enrollment course. Summer Only

Prerequisites: DIT 2510 and DIT 2510 and DIT 2515 and DIT 2515 and DIT 2520 and DIT 2520

Corequisites: DIT 2740 DIT 2740

Description: Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five hours per week at assigned practicum site.

Notes: Program limited enrollment course. Summer Only

Corequisites: DIT 2735

Description: This laboratory component of DIT 2510 course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. This is a continuation of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation. Hazard analysis critical control point standards are reinforced. Two lab hours per week.

Notes: Program limited enrollment course. Summer Only.

Corequisites: DIT 2510

Description: Orientation to the health care delivery system, including history, economics, medical/legal issues, professionalism, ethics, sociological aspects and wellness concepts. Orientation to the use of technology in the health care system will also be provided, including user interfaces, telecommunications and networks. The development of health care team skills, including critical thinking and problem-solving strategies and multicultural health care perspectives, will be presented. One classroom, three lab hours per week.

Description: In English Composition I students learn reflective, analytical and argumentative writing strategies, incorporating sources and personal experience. Students will negotiate between public and private rhetorical situations and purposes to achieve academic literacy. They will write multiple drafts using a recursive writing process as they work toward fluency in style and mechanics.

Prerequisites: DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 and DEV 0035 or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score) or Other (Placement Test Score)

 

Term hours subtotal:

12

Fall Semester (Second Year)
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Hours
 

Description: Addresses community food/nutrition issues and federal/nongovernmental programs designed to meet needs of at-risk populations. Focuses on tools, strategies and resources to evaluate effectiveness of community programs. Students participate with community agencies providing nutrition programs and education. Two classroom, three clinical lab hours per week.

Notes: Program limited enrollment course. Fall Only.

Description: Integrated approach to the theory, techniques, skills, and values of Motivational interviewing, nutrition-focused interviewing and counseling. Practice through written assignments, self study, classroom exercises, and role-playing. Explore teaching methods/materials to maximize educator effectiveness while accommodating different learning styles and diverse audiences. Evaluation of learning is included. Use of media/education resources and equipment materials addressed. Research design methods are introduced and analyzed. Service Learning projects are incorporated into course activities.

Notes: Fall Only

Description:

Medical nutrition therapy for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Content includes modified texture/therapeutic feeding strategies, dietary interventions for swallowing difficulties and enteral/parenteral/IV feeding routes. Incorporates the nutrition care process with emphasis on nutritional assessments, minimum data sets, care assessment triggers and care plans.

Notes: Program limited enrollment course. Fall Only.

Prerequisites: DIT 1630 and Restricted to Majors

Corequisites: DIT 2630

Description:

Clinical component of medical nutrition therapy I series: for physiologic stress, diabetes mellitus, cardiovascular disease and disorders of the upper gastrointestinal tract. Menu writing for therapeutic interventions; feeding routes for enteral, parenteral and IV therapy; patient interviews, nutrition screening and nutrition care process. Ohio Department of Health Dining Assistant certification is embedded in this course. Nine clinical lab hours per week.

Notes: Program limited enrollment course. Fall Only.

Prerequisites: DIT 1630 and Restricted to Majors

Corequisites: DIT 2625

 

Term hours subtotal:

12

Spring Semester (Second Year)
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Description: University-parallel course covering history and systems of psychology, behavioral research methods, physiology of behavior, sensation, perception, learning, memory, consciousness, cognition, personality, lifespan development, gender, social psychology, motivation, emotion, stress, mental disorders and therapies.

Prerequisites: DEV 0035 and DEV 0035 and DEV 0035

Description:

Explore cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Identify the demographics and research/evaluate the differences and similarities among the various cultures of the world. Demonstrate the relationship between traditional foods, cultural and current food practices. One classroom, two clinical hours per week.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: HMT 1112

Corequisites: DIT 2310

Description:

This laboratory component of DIT 2305 explores cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Indigenous ingredients and flavor profiles of international cuisines are addressed. Advanced preparation methods and cooking techniques will be utilized and demonstrated. Two lab hours per week.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: HMT 1112

Corequisites: DIT 2305

Description: Capstone course for the medical nutrition therapy series. Course content includes medical nutrition therapy for cancer, AIDS, disorders of the lower gastrointestinal tract, gallbladder, liver and renal disease. Incorporates review modules, case studies, critical thinking exercises and the nutrition care process addressing feeding routes and diseases.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 2625 and Restricted to Majors

Corequisites: DIT 2850

Description:

Clinical component covering topics in Medical Nutrition Therapy II: cancer, childhood obesity, disorders of the lower gastrointestinal tract, gallbladder, liver, renal diseases. Practicum includes: menu writing for modified texture/ therapeutic interventions; feeding routes; patient interviews, nutrition screening/education and the nutrition care process from admission to discharge. Six clinical lab hours per week.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: DIT 2630 and Restricted to Majors

Corequisites: DIT 2845

Description: Capstone course prepares students for national credentialing dietetic technician examination/employment. Reviews Food and Nutrition, Food Service Systems and Sanitation, Education Methods and Management domains. Includes job interviewing skills and resume writing. Reviews professional ethics, including life-long learning and the Academy of Nutrition and Dietetics Professional Portfolio.

Notes: Program limited enrollment course. Spring Only.

Prerequisites: Restricted to Majors

 

Term hours subtotal:

12

This information is for planning purposes only. Sinclair College will make every effort to offer curriculum listed above but reserves the right to change, add and cancel curriculum offerings for unforeseen circumstances. View current catalog.