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Dietetic Technology

The Associate in Applied Science (AAS) in Dietetic Technology is a degree that emphasizes medical nutrition therapy, community nutrition and food service management. Students acquire the knowledge and skills foundation to work in dietetics through the integration of classroom learning and 466 hours of supervised practice. Emphasis is placed on the development of communication and human relations techniques that prepare the graduate for professional success. Upon successful completion of the program, the graduate will be eligible to take the Nutrition and Dietetics Technician, Registered (NDTR) Examination by the Commission on Dietetic Registration (CDR).

Job Description: The Nutrition and Dietetics Technician, Registered (NDTR) is prepared to play a key role in providing quality, cost-effective client care and food service management in a variety of employment settings. Job responsibilities may include patient counseling and education in Medical Nutrition Therapy, medical record documentation, health promotion and disease prevention, menu development, and management skills related to nutrition services and institutional food production.

Opportunities: NDTRs are an integral part of healthcare and food service management teams. They work independently or in partnership with Registered Dietitian Nutritionists (RDNs) in a variety of settings: acute and long term care facilities, community health programs, senior centers, home health care programs, school lunch programs, WIC programs, fitness and wellness centers, and weight management clinics.

Details

Academic Career
Credit
Degree/Certificate Type
Career and Technical Associate Degree
Academic Plan
Associate in Applied Science (AAS)
Academic Plan Code
3840
Total Credits Required
64-69
Catalog Year
2020-2021
What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Apply concepts and principles of anatomy, physiology, and chemistry in the practice of Dietetic Technology.
  2. Explain nutrition and anatomy and physiology principles as they apply to health promotion, disease prevention, and sports performance.
  3. Demonstrate use of computer operations and software applications in business.
  4. Practice food safety and sanitation, menu planning, procurement, inventory, and quality control principles in food service operations.
  5. Promote health and wellness by collaborating with dietetic professionals using appropriate medical terminology in private and public health care delivery systems and regulatory agencies.
  6. Demonstrate basic principles and evaluate techniques of food preparation.
  7. Practice food service management including planning, decision-making, leadership, fiscal and human resource principles.
  8. Use relevant scholarly literature, quantitative and qualitative reasoning, and statistical analysis to inform decision making and solve problems.
  9. Apply theories of motivation and behavior change to develop and implement strategies for improving nutrition and exercise adherence for weight management.
  10. Design and implement nutritional care plans and provide counseling and education to patients/clients from diverse cultural and social backgrounds throughout the lifecycle.
  11. Demonstrate professional and ethical behaviors including interpersonal communication skills.
Career Opportunities

Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2019.
Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include AAA/CPD150, AAA/CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
  • Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL FYC 3
MAT12+ or
MA
Intermediate Algebra or Higher Mathematics course 3–5
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104
Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development 0–3
CHM130 and
CHM130LL
Fundamental Chemistry and Fundamental Chemistry Laboratory SQ 4
FON241 Principles of Human Nutrition Critical course Gateway course SG 3
FON142AB Science of Food 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
BIO160 Introduction to Human Anatomy and Physiology SG 4
FON207 Introduction to Nutrition Services Management 3
FON241LL Principles of Human Nutrition Laboratory SG 1
CRE101 College Critical Reading and Critical Thinking L 0–3
FON242 Introduction to Medical Nutrition Therapy Critical course 3
FON125 Introduction to Professions in Food, Nutrition, and Dietetics 1
FON104 Certification in Food Service Safety and Sanitation 1
HCC145AA Medical Terminology for Health Care Professionals I 1

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
FON245AA Practicum II: Medical Nutrition Therapy 2
FON245AB Practicum II: Medical Nutrition Therapy Lab 2.5

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
FON244AA Practicum I: Food Service Management Lecture 2
FON244AB Practicum I: Food Service Management Lab 2.5
FON210 or
FON247
Sports Nutrition and Supplements for Physical Activity or Weight Management Science 3
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3
PSY101 or
SOC101
Introduction to Psychology or Introduction to Sociology SB 3
BPC110 or
CIS105
Computer Usage and Applications or Survey of Computer Information Systems CS 3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course
Number
Course Name Requisites Notes Area Credits
FON246AA Practicum III: Community Nutrition Lecture 2
FON246AB Practicum III: Community Nutrition Lab 2
COM100 or
COM110 or
COM225 or
COM230
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication SB or L 3
FON225 Research in Complementary and Alternative Nutrition Therapies 3
HU Humanities, Fine Arts, and Design 3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL FYC 3
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104
Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development 0–3
PSY101 or
SOC101
Introduction to Psychology or Introduction to Sociology SB 3
HU Humanities, Fine Arts, and Design 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
MAT12+ or
MA
Intermediate Algebra or Higher Mathematics course 3–5
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3
BPC110 or
CIS105
Computer Usage and Applications or Survey of Computer Information Systems CS 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
CHM130 and
CHM130LL
Fundamental Chemistry and Fundamental Chemistry Laboratory SQ 4
CRE101 College Critical Reading and Critical Thinking L 0–3
COM100 or
COM110 or
COM225 or
COM230
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication SB or L 3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
FON241 Principles of Human Nutrition Critical course Gateway course SG 3
BIO160 Introduction to Human Anatomy and Physiology SG 4

Term 5

A sequence of suggested courses that should be taken during Term 5
Course
Number
Course Name Requisites Notes Area Credits
HCC145AA Medical Terminology for Health Care Professionals I 1

Term 6

A sequence of suggested courses that should be taken during Term 6
Course
Number
Course Name Requisites Notes Area Credits
FON142AB Science of Food 3
FON241LL Principles of Human Nutrition Laboratory SG 1
FON125 Introduction to Professions in Food, Nutrition, and Dietetics 1

Term 7

A sequence of suggested courses that should be taken during Term 7
Course
Number
Course Name Requisites Notes Area Credits
FON207 Introduction to Nutrition Services Management 3
FON242 Introduction to Medical Nutrition Therapy Critical course 3
FON104 Certification in Food Service Safety and Sanitation 1

Term 8

A sequence of suggested courses that should be taken during Term 8
Course
Number
Course Name Requisites Notes Area Credits
FON245AA Practicum II: Medical Nutrition Therapy 2
FON245AB Practicum II: Medical Nutrition Therapy Lab 2.5

Term 9

A sequence of suggested courses that should be taken during Term 9
Course
Number
Course Name Requisites Notes Area Credits
FON244AA Practicum I: Food Service Management Lecture 2
FON244AB Practicum I: Food Service Management Lab 2.5
FON210 or
FON247
Sports Nutrition and Supplements for Physical Activity or Weight Management Science 3

Term 10

A sequence of suggested courses that should be taken during Term 10
Course
Number
Course Name Requisites Notes Area Credits
FON246AA Practicum III: Community Nutrition Lecture 2
FON246AB Practicum III: Community Nutrition Lab 2
FON225 Research in Complementary and Alternative Nutrition Therapies 3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

Students must earn a grade of "C" or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s curriculum website for the Associate in Applied Science in Dietetic Technology (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=138424).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.

Other Versions

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:

Catalog YearEffective Dates
2019-20205/28/2019 – 5/25/2020