Dietetic Technology - Cuyahoga Community College

Dietetic Technology from Cuyahoga Community College is a Campus Associate Dietetics degree that prepares you for a Healthcare career. A Graduate of the Dietetic Technology Program or Dietetic Technician is a food and nutrition practitioner, often working in conjunction with a Registered Dietitian. Dietetic Technicians work in a variety of employment settings including health care (assisting Registered Dietitians in providing medical nutrition therapy), in hospitals, HMO's, clinics, or other health care facilities. Dietetic Technicians may also work in community and public health settings such as schools or day care centers, correctional facilities, weight management clinics, and WIC programs as nutrition counselors. A growing number work in the food and nutrition industry, as contract employees for food management companies or food vending and distribution, developing menus and overseeing foodservice sanitation and food safety or providing nutrition labeling information and analysis. This program is approved by the Commission on Accreditation of Dietetics Education of the American Dietetic Association. This program is designed to prepare students to demonstrate the following program outcomes: 1. Perform professionally and ethically according to ADA Code of Ethics and Commission on Dietetic Registration Standards, applying new knowledge within community and work setting. 2. Participate in development, implementation, evaluation and maintenance of community based food and nutrition programs/work site promotion of disease prevention programs for diverse populations. 3. Use appropriate medical data and knowledge of body systems and evidence based research to design and implement nutrition care plans, conduct nutrition screenings and make appropriate referrals and assist with nutrition assessment by monitoring diverse individuals, populations and community groups across the life span within scope of practice. 4. Apply knowledge of mathematics to develop and analyze recipes, formulas and diets; and apply financial and procurement principles to collecting and processing financial data. 5. Use appropriate interpersonal skills, medical terminology and technology in written and verbal communication with interdisciplinary teams, patients/clients and family members. 6. Apply educational and psychological principles to develop and implement educational and training programs for patients, clients, and target audience within scope of practice. 7. Apply supervisory concepts to food production including procurement, distribution/service, menu development; applying sensory evaluation and safety/sanitation principle and concepts. 8. Apply supervisory concepts to the organizational unit, including financial, human, physical, and material resources and services. 9. Apply evidence-based research and management principles to human resource functions, facility management, organizational change, planning and goal setting; development and measurement of outcomes and quality improvement (QI). View more details on Cuyahoga Community College . Ask your questions and apply online for this program or find other related Dietetics courses.