DTR122 Life Cycle Nutrition (3 Credits)
Contact Hours: 3 Lecture Hours: 3
Spring only
Normal nutritional needs for individuals throughout the life cycle from conception through end of life are examined, including factors that impact nutritional status. Specialized needs and interventions for key nutrition-related conditions or diseases are also discussed.
Prerequisites: NTR121 with a minimum grade of C
DTR223 Medical Nutrition and Professionalism Directed Practice (2 Credits)
Contact Hours: 10 Clinical Hours: 10
Spring only
Under the supervision of a registered/licensed dietitian or registered, dietetic technician, the student will complete at least 160 hours of directed practice in a health care setting and/or through approved alternate activities and assignments. The student will participate in the Nutrition Care Process, including required data collection and documentation for patient care. The student will collaborate with others in appropriate interventions for a variety of diseases and conditions. The student will also participate in an assortment of activities to develop and demonstrate professionalism.
Prerequisites: DTR236 (may be taken concurrently) with a minimum grade of B
DTR225 Community Nutrition (3 Credits)
Contact Hours: 3 Lecture Hours: 3
Fall only
Explore the concept of community, the role of nutrition in health promotion and perspectives for resolving community nutrition problems, including nutrition education. The role of the community needs assessment is discussed in the context of program planning, intervention, and evaluation. The course includes a review of community nutrition assistance programs for various life stages, determinants of health outcomes, measurement of nutrition and health status, food and nutrition policy and legislative issues, and management of community programs.
Prerequisites: NTR121 with a minimum grade of C
DTR226 Community Nutrition Directed Practice (2 Credits)
Contact Hours: 10 Clinical Hours: 10
Fall only
Under the supervision of a registered/licensed dietitian or other qualified preceptor, the student will complete 160 hours of directed practice in a community setting and/or through approved alternate activities and assignments. The student will observe, participate and demonstrate competence for standards related to food, nutrition and professionalism within diverse community settings. Student learning activities may include funding and policy impacts, nutrition education, individual and population health, and food security.
Prerequisites: DTR225 (may be taken concurrently) with a minimum grade of C
DTR228 Dietary Systems (3 Credits)
Contact Hours: 3 Lecture Hours: 3
Spring only
This course utilizes a foodservice systems approach to explore the interactions of a variety of processes, controls, inputs, and environmental factors in the effective management of a food operation. Consideration is given to factors, such as equipment selection, kitchen layout, and the oversight of procurement, production, distribution, sustainability, safety, and sanitation. Principles of management theories and functions of the food operation manager are examined, including hiring, training, scheduling, controlling budgets, and monitoring quality and customer satisfaction.
DTR229 Professional Dietetics (1 Credit)
Contact Hours: 1 Lecture Hours: 1
Spring only
The capstone course in the Dietetic Technician program integrates a variety of topics to promote career readiness, professionalism, and preparedness for the Commission on Dietetic Registration credential exam. Emphasis is placed on ethics; leadership characteristics and self-assessment; professional scope of practice and advocacy; and career preparation in dietetics and healthcare.
DTR235 Medical Nutrition Therapy I (3 Credits)
Contact Hours: 3 Lecture Hours: 3
Fall only
Students will develop an understanding of the steps of the Nutrition Care Process (assessment, diagnosis, intervention, and monitoring and evaluation), which will be systematically utilized to explore nutrition-related problems. Coursework includes the nutritional implications of pathological conditions and alterations to diet for specific health issues or disorders, including but not limited to diseases of energy imbalance, cardiovascular system, upper gastrointestinal tract, and the endocrine system.
Prerequisites: NTR122 with a minimum grade of C
DTR236 Medical Nutrition Therapy II (3 Credits)
Contact Hours: 3 Lecture Hours: 3
Spring only
The steps of the Nutrition Care Process (assessment, diagnosis, intervention, and monitoring and evaluation) will be systematically utilized to explore nutrition-related problems. Coursework includes nutritional implications of pathological conditions and alterations to diet for specific health issues or disorders, including but not limited to diseases or disorders of the lower gastrointestinal tract, gallbladder, liver, hematological, renal and respiratory systems. Additional topics include nutritional management of cancers, musculoskeletal, neurological, metabolic disorders, and the use of enteral and parenteral support as a means of nutritional intervention.