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Food Service Administration - Dietetic Technology - Nutrition Care

Food Service Administration - Dietetic Technology - Nutrition Care

The current emphasis on nutrition care as a fundamental part of present day health care has increased the demand for dietetic technicians in the nutrition field. This is a career for those who enjoy working with people to achieve nutritional well-being. Nutrition and Dietetic Technicians, Registered (NDTRs) work in association with the food service manager and under the supervision of a Registered Dietitian Nutritionist (RDN) to provide nutritional care to individuals in health care facilities.

The primary objective of the Food Service Administration-Dietetic Technology-Nutrition Care curriculum is to prepare Nutrition and Dietetics Technicians, Registered to be capable of interviewing patients regarding food patterns, counseling patients in food and nutrition practices, reporting nutritional status and progress to other health care professionals, monitoring food consumption of clients, calculating nutrient components and planning and supervising food service.

Courses in the curriculum provide an orientation to the health field and nutrition services. Nutrition care is emphasized with courses in nutrition and medical nutrition therapy, and clinical experiences in each of the last three semesters are provided. In the fourth semester field experience, students learn the principles of health care food service and management.

Graduates qualify for employment as nutrition and dietetic technicians, registered in hospitals, nursing homes, adult residences, children's residential homes and community agencies. Those who successfully complete the program also meet minimum New York State requirements for food service managers in health care facilities.

Admissions Requirements

  • Applicants must have a high school diploma with at least an average of 78%.
  • Students are admitted to the program in the fall semester.
  • A personal interview for advisement is required.
  • Prospective students must complete the college immunization form and the Health Sciences Report form in order to participate in clinical facilities.
  • Applicants are required to have taken algebra and chemistry or biology. A minimum grade of 75% is required for chemistry or biology.
  • Work experience in a health care setting is desirable.
  • Applicants who do not meet these requirements may be provisionally accepted for an extended program to include algebra and basic chemistry.
  • Admission to clinical courses will be on a space available basis.

Program Competencies

Upon graduation with an Associate in Applied Science degree in Food Service Administration-Dietetic Technology-Nutrition Care, the graduate will be able to:

  • utilize the nutrition care process to maintain or restore wellness among a diverse population with various cultures and faiths;
  • utilize the nutrition care process to promote wellness among a diverse population in various community settings;
  • demonstrate competence in basic technical knowledge and skills in the field of food service management;
  • demonstrate a sound knowledge base regarding food;
  • incorporate professionalism in dietetics practice;
  • communicate effectively in written and verbal forms;
  • apply critical thinking at an entry level in a variety of professional situations;
  • work independently and cooperatively; and
  • use current information technologies for information and communication activities.

Accreditations

  • The Food Service Administration-Dietetic Technology-Nutrition Care Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency for the Academy of Nutrition and Dietetics, a specialized accrediting body recognized by the United States Department of Education.
    A copy of the accreditation standards and/or the Council's policy and procedure for submission of complaints may be obtained by contacting the education staff at the Academy of Nutrition and Dietetics at 120 South Riverside Plaza, Suite 2190, Chicago, Illinois 60606-6995 or calling 312-899-0040, extension 5400.
  • Graduates of the Food Service Administration-Dietetic Technology-Nutrition Care Program are eligible to write the registration examination for nutrition and dietetic technicians. This examination is administered by the Commission on Dietetic Registration. Successful completion of the examination credentials the individual as a Nutrition and Dietetics Technician, Registered (NDTR).

Department Notes

  • Continuation in the program is contingent on satisfactory completion of required courses and attainment of a minimum grade of "C" in all Food Service Administration-Dietetic Technology-Nutrition Care courses. Co-requisite courses must be completed concurrently to receive credit.
  • Students are responsible for lab coat, transportation, liability and malpractice insurance costs as well as other miscellaneous expenses related to clinical and field experience.
  • Student membership in the Academy of Nutrition and Dietetics and the WNY Dietetic Association is recommended.
  • The Nutrition and Dietetics Program Student Handbook describes additional program policies.

Mission Statement and Goals

The Mission of the Dietetic Technology Program at Erie Community College is to provide educational opportunities to qualified students to serve the Western New York community as entry-level nutrition and dietetics technicians, registered. The Program is committed to providing state of the art information and learning experiences related to the field of dietetics, geographic accessibility, and promoting individual development. Under this broad mission statement, these goals are established:

Goal #1

The Dietetic Technician Program will prepare graduates to secure employment in the field of nutrition and dietetic or related fields.

Under this Goal are the following Objectives:

  • Seventy percent of graduates who enter the workforce will be employed in the field of nutrition and dietetics within 12 months of graduation.
  • Graduates of the Dietetic Technician Program will receive an overall evaluation of at least 90% satisfaction rate from employers.
  • Eighty percent of students enrolled in the Program will complete the Program within three years.
  • Eighty percent of Program graduates will rate the Program as 4 out of 5 in preparing them for their job.

Goal #2

The Dietetic Technician Program will prepare graduates with the knowledge and skills necessary to successfully pass the credentialing examination for Dietetic Technicians.

Under this Goal are the following Objectives:

  • Seventy percent of graduates will pass the CDR credentialing exam over a five year period within one year following the first attempt.
  • Seventy percent of graduates will take the CDR credentialing exam within 12 months of completion of the program.
  • Eighty percent of graduates will rate the Program as 4 out of 5 in preparing them for the Registration Examination for Dietetic Technicians.

Actual program outcomes data is available for review by students and the public upon request from the Program Director.

Scholarships

Scholarships are available from several sources, including the Academy of Nutrition and Dietetics and the Gertrude Chrymko Scholarship.

Curriculum

Total Degree Credits: 63.5

First Year, Fall Semester
NT 128 - Food Selection and Preparation Credit Hours: 3
NT 132 - Nutrition Care I Credit Hours: 3
NT 134 - Health Field Orientation Credit Hours: 1
EN 110 - College Composition Credit Hours: 3*
SO 100 - Introduction to Sociology Credit Hours: 3
CH 140 - College Chemistry Credit Hours: 3
CH 141 - Lab for CH 140 Credit Hours: 1

First Year, Spring Semester
NT 136 - Nutrition Care II Credit Hours: 3
NT 137 - Clinic for Nutrition Care II Credit Hours: 3
NT 138 - Education for Dietetic Majors Credit Hours: 3
BI 178 - Basic Human Physiology Credit Hours: 3
EN 111 - Composition and Interpretation of Literature Credit Hours: 3
Liberal Arts Elective Credit Hours: 3

Second Year, Fall Semester
NT 282 - Nutrition Care III Credit Hours: 3
NT 283 - Clinic for Nutrition Care III Credit Hours: 4
NT 287 - Health Care Delivery Systems Credit Hours: 1
NT 275 - Introduction to Food Systems Management Credit Hours: 3
PS 100 - General Psychology Credit Hours: 3

Second Year, Spring Semester
NT 276 - Food Systems Management Credit Hours: 3
NT 277 - Field Experience for Food Systems Management Credit Hours: 3
NT 284 - Dietetics Seminar Credit Hours: 2
NT 285 - Nutrition Care IV Credit Hours: 3
NT 286 - Clinic for Nutrition Care IV Credit Hours: 3.5

*Developmental courses (as recommended on the basis of testing) are also required.

Note: This is a recommended sequence. Each student should consult his/her academic adviser prior to registering. In order to be granted an associate degree in Food Service Administration – Dietetic Technology – Nutrition Care, a student must demonstrate proficiency in algebra at the level of MT 006.

Available At:

North Campus

Recommended H.S. Courses and/or Experiences:

Health facility experience

Pre-Admission Recommendations:

Math I
Chemistry or biology
Interview

Student Handbook
Dietetic Technician Program Handbook

Career Opportunities/Further Education:

Hospitals
Long-term Care
Residential and Child Care Facilities
Public Health Nutrition Programs
School Food Service
Transfer to a Four-year Program

Hegis Code:

5404

Curriculum Code:

0573.NDT

Division:

Health Sciences
Dietetic Technology

Need Help?

Food Service Administration - Dietetic Technology

Margaret Garfoot
North Campus
Room G149
6205 Main Street
Williamsville, NY 14221
P: (716) 851-1377