Dietetic Technology (DT)
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.
Students are required to complete 472 hours of directed practice and practicum during the program. Students are also required to complete an additional 41 hours of co-op modules, professional meetings, and wellness and program support information.
Dietary Management Certificate (DMC)
Dietary managers work in teams with registered dietitians 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 resources. Students are required to complete 252 hours of directed practice and practicum during the program. Students are also required to complete an additional 35 hours of co-op modules, professional meetings, and wellness and program support information.
Dietetic Technology (DT)
All degree-seeking students must complete a First Year Experience (FYE) course as part of the first 12 credit hours taken at Cincinnati State.
| Semester 1 | Credits | |
|---|---|---|
| ENG 101 | English Composition | 3 |
| HRM 105 | Food Service Sanitation | 1 |
| DT 110 | COMMUNITY NUTRITION | 3 |
| DT 120 | NUTRITION FOR A HEALTHY LIFESTYLE | 3 |
| BIO 151 | Anatomy and Physiology 1 | 4 |
| BUS 190 | Professional Practices | 1 |
| Semester 2 | ||
| DT 115 | COOKING FOR A HEALTHY LIFESTYLE | 2 |
| DT 125 | Nutrition Through the Lifecycle | 3 |
| DT 130 | NUTRITION ASSESSMENT | 2 |
| MAT 151 | College Algebra | 4 |
| BIO 152 | Anatomy and Physiology 2 | 4 |
| DT 180 | Dietetic Directed Practice: Health Care 1 | 1 |
| Semester 3 | ||
| ECO 1XX Economics Elective | 3 | |
| COMM 1XX Communication Elective | 3 | |
| ENG 1XX English Composition Elective | 3 | |
| XXX XXX Social Science Elective | 3 | |
| Semester 4 | ||
| HRM 110 | Food and Beverage Cost Control | 3 |
| DT 205 | QUANTITY FOOD PRODUCTION | 3 |
| DT 211 | FOOD SERVICE MANAGEMENT 1 | 2 |
| DT 221 | MEDICAL NUTRITION THERAPY 1 | 3 |
| DT 280 | Dietetic Directed Practice: Food Service | 1 |
| DT 283 | Dietetic Directed Practice: Health Care 2 | 1 |
| DT 285 | Dietetic Directed Practice: Health Care 3 | 1 |
| Semester 5 | ||
| CHE 110 | Fundamentals of Chemistry | 4 |
| DT 212 | FOOD SERVICE MANAGEMENT 2 | 2 |
| DT 222 | MEDICAL NUTRITION THERAPY 2 | 3 |
| DT 287 | Dietetic Practicum: Food Service | 2 |
| DT 289 | Dietetic Practicum: Clinical | 2 |
| BUS 290 | Business Competencies | 1 |
| Total Credits: | 71 | |
Electives
| Economics Elective | ||
| ECO 105 | Principles of Microeconomics | 3 |
| ECO 110 | Principles of Macroeconomics | 3 |
| Communication Elective | ||
| COMM 105 | Interpersonal Communication | 3 |
| COMM 110 | Public Speaking | 3 |
| Social Science Elective | ||
| Any PSY, SOC | ||
| English Composition Elective | ||
| ENG 102 | Composition and Argument | 3 |
| ENG 103 | Composition and Literature | 3 |
| ENG 104 | Composition and Technical Communication | 3 |
| ENG 105 | Composition and Business Communication | 3 |
Dietary Management Certificate (DMC)
| Semester 1 | Credits | |
|---|---|---|
| HRM 105 | Food Service Sanitation | 1 |
| DT 110 | COMMUNITY NUTRITION | 3 |
| DT 120 | NUTRITION FOR A HEALTHY LIFESTYLE | 3 |
| BUS 190 | Professional Practices | 1 |
| Semester 2 | ||
| DT 115 | COOKING FOR A HEALTHY LIFESTYLE | 2 |
| DT 125 | Nutrition Through the Lifecycle | 3 |
| DT 130 | NUTRITION ASSESSMENT | 2 |
| DT 180 | Dietetic Directed Practice: Health Care 1 | 1 |
| Semester 3 | ||
| DT 205 | QUANTITY FOOD PRODUCTION | 3 |
| DT 211 | FOOD SERVICE MANAGEMENT 1 | 2 |
| DT 215 | Nutrition for Dietary Managers | 2 |
| DT 280 | Dietetic Directed Practice: Food Service | 1 |
| Semester 4 | ||
| DT 212 | FOOD SERVICE MANAGEMENT 2 | 2 |
| DT 225 | DIETARY MANAGER EXAM REVIEW | 1 |
| DT 287 | Dietetic Practicum: Food Service | 2 |
| Total Credits: | 29 | |
Courses
DT 105 GERIATRIC NUTRITION
3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on nutrition-related concerns of the geriatric population. Topics include: basic nutrition needs, diet modification and preparation, nutrition related to disease states, and ethical issues.
Prerequisites: AFL 085 and AFM 095, or appropriate placement test scores
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: ALF 085 and AFM 095, or appropriate placement test scores
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 and AFM 095, or appropriate placement test scores
DT 120 NUTRITION FOR A HEALTHY LIFESTYLE
3 Credits. 3 Lecture Hours. 0 Lab Hour.
An introduction to nutrition concepts and diets for a healthy living. Topics include: health risks; socioeconomic, cultural, psychological, and environmental influences; health promotion; disease prevention; complementary, alternative, and herbal therapies, dietary supplements; and life cycle nutrition.
Prerequisites: AFL 085 and AFM 095 or appropriate placement test scores
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
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
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: requirements of nutrients for optimal health, fitness, and sports; weight control; popular nutrition supplements; and ergogenic aids.
Prerequisites: DT 120
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, life cycle nutrition, interviewing skills, screening, monitoring food and nutrient intake, and menu modification.
Prerequisites: DT 125
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
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
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: DT 120 and HRM 105
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
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
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 130
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, swallowing and feeding disorders, pressure ulcers, and burns.
Prerequisites: DT 130
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; and heart, lung, and blood vessel diseases.
Prerequisites: DT 221
DT 225 DIETARY MANAGER EXAM REVIEW
1 Credit. 1 Lecture Hour. 0 Lab Hour.
A course on preparing to take the Dietary Manager credentialing examination.
Prerequisites: Complete all DT program courses
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 180
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
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 upon previous directed practice experience. Topics include: quality improvement, health care regulations, and pediatric nutrition assessment.
Prerequisites: DT 180
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 a final project based on individual goals.
Prerequisites: DT 280
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 American Dietetic Association competencies.
Prerequisites: DT 221, DT 283, and DT 285
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
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