Nutritional Science and Diet Technology (NSD)
2018-2019
Type: Career, Degree (AS)
Open Admissions
Division: Career & Tech Education & Bus
Nutritional Science and Diet Technology is designed primarily to prepare students to become Dietetic Technicians. Diet Technicians work independently as nutrition consultants, manufacturers' representatives and nutrition research assistants, or in partnership with a registered dietitian in a variety of settings: Clinical - hospitals, nursing homes, health maintenance organizations, research facilities, home health care program; Food Service Management - restaurants, corporations, correctional facilities, schools; Community - community health programs, public health agencies, Meals-On-Wheels; Wellness - health clubs, weight management clinics, community wellness centers; Business - food producers, distributors and vendors.
For more information email us at: nutrition@northshore.edu or call (978)-739-5522
First Year
Fall
| BIO108 | The Body in Health and Disease | 3 |
| CFS114 | Food Safety and Sanitation | 3 |
| CMP101 | Composition 1 | 3 |
| DTC102 | The Science of Nutrition | 3 |
| CHE101 | Introductory Chemistry 1 | 4 |
| Total Credit Hours: | 16 |
Spring
| CHE102 | Introductory Chemistry 2 | 4 |
| BUS100 | Introduction to Business | 3 |
CMP102-150
| Composition 2 Elective | 3 |
| CPS100 | Information Technology and Its Applications | 3 |
| DTC208 | Nutrition for the Life Cycle | 4 |
| Total Credit Hours: | 17 |
Second Year
Fall
BEH-ELECTIVE
| Behavioral Science Elective | 3 |
DTC-ELECTIVE
| Nutritional Science Directed Elective | 3 |
| DTC202 | Food Preparation | 3 |
| FSN104 | Technology of Food Processing | 3 |
| Total Credit Hours: | 12 |
Spring
| DTC204 | Introduction to Dietary Management | 4 |
| DTC206 | Intro to Clinical Dietetics | 4 |
| FSN202 | Food Chemistry | 4 |
| MGT201 | Human Resource Management | 3 |
| | |
| SPE102 | Speech | 3 |
| OR | |
| SPE104 | Small Group Communication | 3 |
| | |
| Total Credit Hours: | 18 |
Requirement Notes
BIO108: Students transferring to four year institutions should take BIO211 and BIO212. BIO211 and BIO212 satisfy the requirement of BIO108.
CPS100: May be fulfilled by challenge exam and 3 liberal arts elective credits.
Nutritional Science Directed Elective: Students may select from the following: FSN124, BIO214, MAT143, ALH150, ALH156, ALH178, ALH180, CFS228, IDS126, MKT101, MGT102.
Program Note
Communication and Mathematics proficiency required to graduate.
See guided pathway sheets for advising information specific to your area of focus.
Total Credit Hours: 63
Program Student Learner Outcomes
- Communicate nutritional information orally and in writing
- Analyze nutrient intake data, planning menus, calculating special diets and nutritional supplements; by extending recipes and through basic accounting, cost and budget control
- Analyze the reliability and validity of nutritional information.
- Describe the multiple social, cultural, political and economic factors involved in nutrition policies and practice.
- Describe professionalism and the code of ethics as they pertain to the field of nutrition.
- Demonstrate the ability to locate, evaluate and effectively use nutrition information in writing research papers, bulletin board presentations, classroom presentations and community teaching experiences.
- Utilize computer hard and software to complete nutritional analysis, recipe adaptations, menu planning, budget planning and report writing.
- Demonstrate basic understanding of chemistry, food chemistry, food technology, anatomy and physiology, microbiology, food safety and sanitation and business management
- Assess patient/client intake, medical history, laboratory, physical exam and social history, client knowledge, skills and behaviors to develop nutrition care plans for healthy individuals throughout various stages of the lifecycle and for unhealthy individuals requiring nutrition intervention
- Write menus for clients throughout the life cycle and in various disease states.
- Identify menu development, standardized recipes, production sheets, procurement, budget development, storage and food distribution.
- Apply communication and supervisory skills and principles of personnel management
- Utilize skills in food preparation and food service management
- Apply teaching principles to food education
Occupational Skills Required
- Critical thinking
- Interpersonal communication
- Problem sensitivity
- Analyzing data
- Social perceptiveness
- Management of personnel resources
Experiential Learning Optional in Program
- DTC 204 - Introduction to Dietary Management
Most Common Linked Occupation Title – All Education Levels
Most Common Linked Occupation Title – Associate’s or Less
Average Annual Growth (10-Year Projection)
- US - 0.80%
- Boston MSA – 1.00%
- Essex County – 1.00%
- Boston MSA Average Entry-Level Wages (2016) – $24,700
- Boston MSA Median Wages (2016) – $33,900
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