Dietetic Technology (DT & DMC)

Dietetic Technology (DT)

Dietetic technicians are trained in food preparation and nutrition and are an integral part of health care and food service management teams. They promote optimal health through proper nutrition by providing personalized services to meet clients’ nutritional needs, and are trained to supervise people who prepare and serve food.

Dietetic technicians work independently or in teams with registered dietitians in a variety of employment settings, including hospitals, nursing care centers, retirement centers, schools, food companies, and community health programs.

Program graduates earn an Associate of Applied Science degree that includes 472 hours of directed practice and practicums. Students are also required to complete an additional 31 hours of professional meetings, food shows, and wellness and program support activities.

The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (www.eatrightacend.org), 120 South Riverside, Plaza Suite 2000, Chicago IL 60606, phone (312) 899-0040, extension 5400.

Graduates of the program are eligible to take the Exam for Dietetic Technicians' national exam to become a Dietetic Technician, Registered.

Dietary Management Certificate (DMC)

Dietary Managers work in teams with registered dietitians and dietetic technicians and are an integral part of health care and food service management teams. The Dietary Management Certificate program provides courses in food service management, nutrition, sanitation and human resource. 

Program graduates earn an Certificate as a Dietary Manager which includes 252 hours of directed practice and practicums. Students are also required to complete an additional 27 hours of professional meetings, food show, and wellness and program support.

The program is accredited by the Association for Foodservice and Nutrition Professionals (www.afnponline.org) 406 Surrey Woods Drive, St. Charles, IL 60174, phone (800) 323-1908. 

Upon successful completion of the program, graduates are eligible to take the national certification exam to become a Certified Dietary Manager, Certified Food Protection Professional.

For more information, please contact the Business Technologies Division at (513) 569-1620.

To apply for this program at Cincinnati State, visit our Admissions Page

Dietetic Technology (DT)

Semester 1LecLabCredits
BIO 151Anatomy and Physiology 1 ( G) 324
DT 110Community Nutrition ( T) 223
DT 120Nutrition for a Healthy Lifestyle ( B) 303
DT 190Dietetic Professional Practices ( B) 101
HRM 105Food Service Sanitation ( B) 101
FYE 1XX First Year Experience Elective (B)  101
Semester 2  
BIO 152Anatomy and Physiology 2 ( B) 324
DT 115Cooking for a Healthy Lifestyle ( T) 132
DT 125Nutrition Through the Lifecycle ( T) 303
DT 130Nutrition Assessment ( T) 122
DT 180Dietetic Directed Practice: Health Care 1 ( T) 051
ENG 101English Composition 1 ( G) 303
Semester 3  
ENG 10X English Composition Elective (G)  303
MAT 1XX Mathematics Elective (G)  303
XXX XXX Social/Behavioral Science Elective (G)  303
Semester 4  
DT 205Quantity Food Production ( T) 063
DT 211Food Service Management 1 ( T) 202
DT 221Medical Nutrition Therapy 1 ( T) 223
DT 280Dietetic Directed Practice: Food Service ( T) 061
DT 283Dietetic Directed Practice: Health Care 2 ( T) 051
DT 285Dietetic Directed Practice: Health Care 3 ( T) 051
HRM 110Food and Beverage Cost Control ( B) 303
Semester 5  
CHE 110Fundamentals of Chemistry ( B) 334
DT 212Food Service Management 2 ( T) 202
DT 222Medical Nutrition Therapy 2 ( T) 223
DT 287Dietetic Practicum: Food Service ( T) 172
DT 289Dietetic Practicum: Clinical ( T) 172
DT 290Dietetic Competencies ( T) 202
Total Credits:  495966

Electives

First Year Experience Elective
FYE 100College Survival Skills1
FYE 105College Success Strategies2
FYE 110Community College Experience3
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 103English Composition 2: Writing about Literature3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication3
Mathematics Elective
MAT 111Business Mathematics3
MAT 131Statistics 13
MAT 151College Algebra4
Social/Behavioral Science Elective
Any PSY, SOC3

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum. 

G = General Education course in this curriculum

B = Basic Skills course in this curriculum

T = Technical course in this curriculum

Dietary Management Certificate (DMC)

Semester 1LecLabCredits
HRM 105Food Service Sanitation 101
DT 120Nutrition for a Healthy Lifestyle 303
DT 110Community Nutrition 223
DT 190Dietetic Professional Practices 101
Semester 2  
DT 115Cooking for a Healthy Lifestyle 132
DT 125Nutrition Through the Lifecycle 303
DT 130Nutrition Assessment 122
DT 180Dietetic Directed Practice: Health Care 1 051
Semester 3  
DT 211Food Service Management 1 202
DT 215Nutrition for Dietary Managers 202
DT 280Dietetic Directed Practice: Food Service 061
DT 205Quantity Food Production 063
Semester 4  
DT 225Dietary Manager Exam Review 101
DT 287Dietetic Practicum: Food Service 172
DT 212Food Service Management 2 202
HRM 110Food and Beverage Cost Control 303
Total Credits:  233132

Courses

DT 110 Community Nutrition
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A study of public health nutrition programs in the U.S. Topics include: food availability; laws, regulations, and polices; and the influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior. Students participate in supervised practice.
Prerequisites: AFL 085 and AFM 092 , or appropriate placement test scores, and instructor consent
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Instructor Consent Required

DT 115 Cooking for a Healthy Lifestyle
2 Credits. 1 Lecture Hour. 3 Lab Hours.

A course on food preparation techniques and healthy food choices for individuals. Topics include: preparing and evaluating healthy foods, modifying recipes, food safety, alternative food choices, and special diet considerations.
Prerequisites: AFL 085 or appropriate placement test score
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DT 120 Nutrition for a Healthy Lifestyle
3 Credits. 3 Lecture Hours. 0 Lab Hour.

An introduction to nutrition concepts and diets for healthy living. Topics include: health risks; socioeconomic, cultural, psychological, and environmental influences; health promotion; disease prevention; complementary, alternative, and herbal therapies; dietary supplements; and lifecycle nutrition.
Prerequisites: AFL 085 and AFM 092 , or appropriate placement test scores
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Ohio Transfer Assurance Guide Approved

DT 125 Nutrition Through the Lifecycle
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on nutritional needs from preconception through maturity. Topics include: influence of age, growth, and normal development on nutritional requirements; diet planning principles for diverse age groups; and promoting healthy eating to reduce age-related nutrition problems.
Prerequisites: DT 120
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DT 130 Nutrition Assessment
2 Credits. 1 Lecture Hour. 2 Lab Hours.

A course on principles of assessment for normal nutrition. Topics include: the nutrition care process, anthropometrics, drug/nutrient interactions, collecting and interpreting lab values, computerized analysis, and interviewing and counseling skills.
Prerequisites: DT 120
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DT 135 Sports Nutrition
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on the nutrition needs of active people and athletes. Topics include: nutrient requirements for optimal health, fitness, and sports; weight control; popular nutrition supplements; and ergogenic aids.
Prerequisites: DT 120
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DT 180 Dietetic Directed Practice: Health Care 1
1 Credit. 0 Lecture Hour. 5 Lab Hours.

Students participate in supervised practice in health care and acute care settings. Topics include: nutrition care process, assessment techniques, lifecycle nutrition, interviewing skills, screening, monitoring food and nutrient intake, and menu modification.
Prerequisites: DT 120 and instructor consent
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Instructor Consent Required

DT 190 Dietetic Professional Practices
1 Credit. 1 Lecture Hour. 0 Lab Hour.

A course that prepares Dietetic Technology students for clinical and management practices and practicums. Topics include: dietetic professional practice requirements, review of student handbook, dietetic licensure, HIPAA, and blood-borne pathogen and safety training.
Prerequisites: AFL 080 and AFM 092 , or appropriate placement test scores, and instructor consent
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Instructor Consent Required

DT 198 First Year Special Topics in Dietetics
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Dietetics, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, or F.
Prerequisites: Vary by section
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DT 199 First Year Independent Project in Dietetics
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Dietetics that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Dietetics faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
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DT 205 Quantity Food Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on quantity food production practices. Topics include: identification, care, and use of institutional food service equipment; standardized recipes; quality assurance; work efficiency; costing; and food evaluation.
Prerequisites: HRM 105
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DT 211 Food Service Management 1
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course on fundamental concepts of food service management. Topics include: meal service and delivery systems, evaluating meal production, performance standards, scheduling, and staffing.
Prerequisites: DT 120
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DT 212 Food Service Management 2
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A continuation of DT 211 . Topics include: management responsibilities, interviewing and recruiting, performance review, productivity, work simplification, budgeting, and professional ethics.
Prerequisites: DT 211
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DT 215 Nutrition for Dietary Managers
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course on nutrition concepts related to the Dietary Manager's scope of practice. Topics include: medical nutrition therapy, documentation, care planning, nutrition education, and healthcare regulations.
Prerequisites: DT 125
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DT 221 Medical Nutrition Therapy 1
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on nutrition care processes and diet modification for various disease states. Topics include: weight management, upper and lower gastrointestinal tract, diabetes, parenteral and enteral nutrition, swallowing, and feeding disorders.
Prerequisites: DT 130
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DT 222 Medical Nutrition Therapy 2
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A continuation of DT 221 . Topics include: nutrition in severe stress; renal disease; liver disease; cancer; HIV and AIDS; heart, lung, and blood vessel diseases; and pressure ulcers and burns.
Prerequisites: DT 221
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DT 225 Dietary Manager Exam Review
1 Credit. 1 Lecture Hour. 0 Lab Hour.

A course that prepares students to take the Dietary Manager credentialing examination.
Prerequisites: Complete all required DT courses, and instructor consent
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Instructor Consent Required

DT 280 Dietetic Directed Practice: Food Service
1 Credit. 0 Lecture Hour. 6 Lab Hours.

Students participate in supervised practice in a health care food service setting. Topics include: food service management, human resources, sanitation, procurement, distribution and food cost, menu cost, recipe development, and equipment specifications.
Prerequisites: DT 110 and instructor consent
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Instructor Consent Required

DT 283 Dietetic Directed Practice: Health Care 2
1 Credit. 0 Lecture Hour. 5 Lab Hours.

Students participate in supervised practice in a health care setting. Topics include: applying the nutrition care process, care plans, enteral and parenteral nutrition, transitional feeding, severe stress, and disorders of lower and upper gastrointestinal tract.
Prerequisites: DT 180 and instructor consent
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Instructor Consent Required

DT 285 Dietetic Directed Practice: Health Care 3
1 Credit. 0 Lecture Hour. 5 Lab Hours.

Students participate in supervised practice in a health care setting while building on previous directed practice experience. Topics include: quality improvement, health care regulations, and pediatric nutrition assessment.
Prerequisites: DT 180 and instructor consent
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Instructor Consent Required

DT 287 Dietetic Practicum: Food Service
2 Credits. 1 Lecture Hour. 7 Lab Hours.

Students participate in unpaid work experience in a food service management setting and complete an individualized final project agreed upon by the student and instructor.
Prerequisites: DT 280 and instructor consent
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Instructor Consent Required

DT 289 Dietetic Practicum: Clinical
2 Credits. 1 Lecture Hour. 7 Lab Hours.

Students participate in unpaid work experience in a health care setting, complete individual curriculum goals, and review Academy of Nutrition and Dietetics competencies.
Prerequisites: DT 283 and DT 285 and instructor consent
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Instructor Consent Required

DT 290 Dietetic Competencies
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course that prepares students for the Dietetic Technician Registration Exam and entry into the dietetic profession. Topics include: exam review, clinical and food service review, and professional portfolio development. Students must pass a final competency exam to pass this course.
Prerequisites: Complete all required DT courses, and instructor consent
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Instructor Consent Required

DT 298 Second Year Special Topics in Dietetics
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Dietetics, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, or F.
Prerequisites: Vary by section
View Sections

DT 299 Second Year Independent Project in Dietetics
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Dietetics that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Dietetics faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
View Sections

Faculty

Program Chair/Advisor

Candice Jones, M.Ed., RD, LD, CDE
candice.jones@cincinnatistate.edu