Degree: Associate in Applied Science
HEGIS Code: 5404
Curriculum Code: 573.NDT
Campus Location: North
Health Sciences Division
Pre-Admission Recommendations: Math I, Chemistry or Biology, Interview*
Recommended High School Courses and/or Experiences: Health Facility Experience
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
*Informational interviews will be arranged by the individual departments to acquaint prospective students with the program.
The current emphasis on nutrition care as a fundamental part of present day health care has increased the demand for nutrition and dietetic technicians, registered 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 work in association with the food service manager and under the supervision of a registered dietitian/nutritionist to provide nutrition 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 dietetic technicians, registered to be capable of interviewing patients regarding food patterns, counseling patients in dietary 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 dietary services. Nutrition care is emphasized with courses in nutrition and modified diets, and clinical experiences in each of the last three semesters are provided. In the fourth semester field experience, students learn the principles of food service and dietary management.
Graduates qualify for employment as nutrition and dietetic technicians 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.
In order to become a Dietetic Technician, Registered, students will need to complete at least an associate’s degree from a U.S. regionally accredited college such as SUNY Erie Community College and complete the SUNY Erie dietetic technician program which is accredited by the Accreditation Council for Education in Nutrition and Dietetics. Included in the program requirements for graduation are 450 hours of supervised practice in various community programs, health care, and food service facilities which must be completed.
Detailed program accreditation information can be found on page 3 of the program handbook.
Professional course sequencing and specific requirements for graduation can be found on page and 13 of the program handbook.
Upon completion of all program requirements and supervised practice hours, graduates may sit for a national examination administered by the Commission on Dietetic Registration. Successful completion of the exam earns the graduate the CDR credential.
Subsequent to credentialing, the DTR must complete continuing professional education to maintain registration.
- The Food Service Administration-Dietetic Technology-Nutrition Care Program is currently 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 Commission on Recognition of Post-secondary Accreditation and the United States Department of Education. A copy of the accreditation standards 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 by 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 Dietetic Technician, Registered (NDTR).
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:
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 or a related field within 12 months of graduation.
- Graduates of the Dietetic Technician Program will receive an overall evaluation of at least “good” on 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.
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.
- 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 Dietetic Technician Program Student Handbook describes additional program policies as well as detailed information on program-specific costs.
Special Admission Requirements/Prerequisites
- 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.
Scholarships are available from several sources, including the Academy of Nutrition and Dietetics and the Gertrude Chrymko Scholarship.
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.
Total Degree Credits: 63.5