Nutritional Science and Diet Technology (NSD)
Type: Career, Degree (AS)
Open Admissions
Division: Career & Tech Education & Bus
Basic Skills Core/Proficiency Requirements
Communications Proficiency and Mathematics Proficiency are required for graduation from NSCC and this program. Please consult the college website or an academic advisor for information about the course prerequisites for all of the courses in this program.
HONORS PROGRAM OPTION
Interested students may refer to the Honors Program website at www.northshore.edu/honors.
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 |
CMP104-150
| 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
| Nutrition 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 Anatomy and Physiology, BIO103 and BIO104. BIO103 and BIO104 satisfy the requirement of BIO108.
CPS100: May be fulfilled by challenge exam and 3 liberal arts credits.
Nutritional Science Directed Elective: Students may select from the following: FSN124 HACCP or other Food Science Course, BIO110 Introduction to Microbiology, MAT143 Statistics, IDS150 Herbal Pharmacology, IDS156 Cultural History of Food, IDS126 Exploring the Brain/Mind, IDS148 Yoga, Meditation, Stress Management, ALH150 The Dynamics of Health Care, ALH156 Interpersonal Skills for Health Professionals, CFS228 Food Beverage and Cost Control, MKT101 Marketing, MGT102 Principles of Management.
Total Credit Hours: 63
Course Learning and Credentialing Options
Distance Learning - some sections of the above courses may be available through a distance learning format.
For information, please go to www.northshore.edu/distance.
Alternative Credentialing - Alternative options for earning course credit may exist and can be explored through the Center for Alternative Studies and Educational Testing.
For information, please go to www.northshore.edu/cas.
Program Information
- DTC208 offered spring semester of even years (Spring 2012, 2014, etc.)
- DTC204 and DTC206 offered spring semester of odd years (Spring 2013, 2015, etc.)
- Students are strongly urged to meet with their academic advisor on a semester basis or as needed to review the prerequisites of each course within the program and discuss course selections for successful completion of this program.
Admissions and Transfer Information
- Admission occurs in both the fall and spring semesters.
- This is an Open Admissions Program - Proof of high school graduation or the equivalent is required for admission to this program.
- This program may meet the eligibility criteria for MassTransfer and Joint Admissions with Massachusetts public colleges and universities (please see www.mass.edu/masstransfer); or, it may have a transfer agreement with a private 4-year college (please see www.northshore.edu/academics/departments). You may also visit NSCC’s Student Support and Advising Center on the Lynn or Danvers campus.
Additional Information
Please visit www.northshore.edu/academics/programs for more information about this Program of Study.