Table 1. DIETETIC TECHNICIAN PROGRAM … 1. DIETETIC TECHNICIAN PROGRAM ... Advisory Committee, students, University Assessment, CADE Outcomes Measures Data Needed Data ... ent statistics

Table 1.

DIETETIC TECHNICIAN PROGRAM

Program Goals and Outcomes: 2005-2010

Program Goal

1. The program will produce graduates to be competent entry-level Dietetic Technicians.

Institutional Mission Reference

Graduates will meet the high standards expected of entry-level professionals.

Outcomes

Measures

Data

Neede

d

Data

Already

Available

?

What

Groups

Will Be

Assessed?

Assessment

Methods

Who Will

Conduct

Assessment?

Timeline Assessment

Results

Use of

Results

a. Graduates

will achieve over a

5-year period a pass

rate of at least 80%

on the DT exam

DTR exam

scores

Yes Graduates Exam CDR/ACT 5-

year summary

Annual 5-year pass

rate

Average=59%

2001-2005=

62%

2002-2006=

62%

2003-2007=

60%

2004-2008=

58%

2005-2009=

53%

Communication

to all

stakeholders*

b. The mean

rating from employer

surveys will be at

least 3.00 on a scale

of 1-4.(or

satisfactory or

above)

Results of

employer

surveys

Yes, but

sparse.

Return

rates are

poor.

Employers Survey Program

Director

Even

years 2006 survey

(n=5).

Aggregate

rating of 3.68

2008 (n=2)

Both responses

rate graduates

agree (3)

or strongly

agree (4) in

all competence

Communication

to all

stakeholders*

areas

2009- No

responses from

employers

95% of the

students will receive

a “satisfactory” or

higher on at least 39

of the 44 CADE

competencies

For the new

2008 competencies,

33 out of 35 will be

the goal

Student

evaluation

Yes Students Student

evaluations

Student

portfolio

Faculty

Preceptors

Students

At the end

of

each

semester;

summer

100% of the

students

received a

satisfactory or

higher on all

competencies.

2005-100%

met

2006- 100%

met

2007- 100% of

students met

requirement

2008- 100%

met

2009- 100% of

students met

requirement

Communication

to all

stakeholders*

d. 100% of the

students will pass the

practice exam with at

least 75%.

Practic

e exam

results

No Students Practice exam Program

Director

Summer

Practicum 2005-

2007(n=17)

60% of the

students

passed with

75% or above.

2008-(n=4)

78% average

score (100%

pass rate with

score over

75%)

2009 (n=7) 0%

of the students

University

Assessment

passed with a

score of 70%

(new computer

exam used)

*Stakeholders include: Faculty, preceptors, Advisory Committee, students, University Assessment, CADE

Outcomes

Measures

Data

Needed

Data

Already

Available?

What

Groups

Will Be

Assessed?

Assessment

Methods

Who Will

Conduct

Assessment?

Timeline Assessment

Results

Use of Results

a. Program

enrollment will

increase by 5%

over the next 5

years.

Enrollm

ent statistics

Yes DT

student

enrollment

Descript

ive

Statistics

Program

Director

Fall,

Spring 2005= 34

2006= 16

2007=24

2008= 28

2009= 31

Communication to

all stakeholders*

b. 95% of

the students

enrolled in the

DT program will

graduate.

Graduat

ion

statistics

Yes DT

students

and

graduates

Descript

ive

Statistics

Program

Director

Fall,

Spring 2005- 100%

graduation rate

within 3 yrs.

2006-100%

graduation rate

within 3 yrs.

2007- 100%

graduation rate

within 3 yrs.

2008-80%

graduation rate

within 3 yrs.

2009-100%

graduation rate

Communication to

all stakeholders*

Program Goal

2. The program will produce graduates to meet the workforce needs for Dietetic Technicians in the Mahoning Valley


The University is committed to the community workforce.

within 3 yrs.

Grand

Average- 96%

c. 90% of

employers will

acknowledge the

availability of

DT graduates

Survey

results

No Employers Survey Program

Director

Even

years 2006- none

returned

2008- 2

responses

received. All

ratings

were good.

2009- Mailed

employer

surveys

to recent

graduates to

forward to the

employers.

(N=11). No

responses

received.

Communication to

all stakeholders*

d. 75% of

the high school

and middle

school science

teachers and

advisors will be

aware of dietetic

programs offered

at YSU.

Data on

program

awareness

No Local

science

teachers

and

advisors

Survey Undergraduate

Admissions

2006-

2007 2005-2007-

Display and

information

along

with faculty

representation

at local

vocational

school

job/career fair.

2009-

Recruitment

poster planned.

2010- Poster

featuring DT

program sent

University

Assessment

to all guidance

counselors in

the state

of Ohio. Also

sent to all

Family and

Consumer

Sciences

teachers in the

state.

Response cards

attached for

recipients to

request

additional

information.

*Stakeholders include: faculty, preceptors, Advisory Committee, students, University Assessment, CADE

Program Goal

3. Graduates will foster life-long learning and professionalism


None

Outcomes Measures Data

Needed

Data

Already

Available

?

What

Groups

Will Be

Assessed?

Assessment

Methods

Who Will

Conduct

Assessment

?

Timeline Assessment

Results

Use of

Results

a. 90% of the DT

students will become

members of the

American Dietetic

Association by the

second semester of

enrollment.

Student

member-

ship

Some DT

students

Survey Program

Director

Annual

Spring

semester

2005-2006

enrollment:

12/21 (57%)

2006-2007

enrollment 30:

10 ADA

members (33%)

2007-2008-not

Communication

to all

stakeholders*

collected

2008-2009-5/7

graduating

students

Belonged to

ADA (71.4%)

* 2010- 3/3 are

members

b. 90% of the DT

students will

participate/attend the

local or state affiliate

meetings.

Affiliate

member-ship

and meeting

attendance

None DT

students

Local

/state

meeting

attendance

Program

Director

Annual

Summer

semester

2006-2007: 10%

attend district

meeting

2007-2008-data

not collected

2008-2009-1/7

(14%)

Communication

to all

stakeholders*

c. 90% of the

graduates will belong to

at least one professional

organization.

Graduate

participation

Some DT

Graduates

Graduate

survey

Program

Director

Odd year

survey 2005- 5/9 (55%)

(3 ADA; 2

ASCM)

2007 1st year

graduates (n=2)

50%

membership

ADA

2009 – 2/4

(50%) ADA

Communication

to all

stakeholders*

d. 50% of the

graduates

will pursue

additional education or

certification.

Graduate

response

Some DT

Graduates

Graduate

survey;

Employer

survey

Program

Director

Odd year

survey Survey sent to

students

graduating

within the last

five years shows

75%

continuing their

Communica

tion to all

stakeholders*

education. This

survey was sent

in summer 2009

to

all graduates in

the previous five

year period.

2005- 2/3

(33%)pursuing

Additional

education

2007- 0% report

furthering their

education

2009- 3/7(43%)

students report

pursuing

additional

education

*Stakeholders include: faculty, preceptors, Advisory Committee, students, University Assessment, CADE

Program Assessment Matrices for Dietetic Technician Programs Mission of the Dietetic Technician Program

The mission of the Dietetic Technician Program in the Department of Human Ecology, being consistent with the University mission to integrate education,

scholarship and service is to educate technicians for practice in the areas of clinical nutrition or foodservice management under the supervision of a Registered

Dietitian. The program focuses on promoting good health and well-being in institutional, educational, community, and business settings. Students concentrate on

the scientific aspects of nutrition and metabolism for various stages of health, at all phases of life. They learn the application of medical nutrition therapy thorough

the use of normal and modified diets. Foodservice management skills are taught in order to produce high quality quantity meals utilizing the appropriate resources

within budgetary guidelines. Additionally, students are prepared in the areas of human relations, computer technology, diversity, and professional ethics.

Program Goal

Goal #1 - The program will produce graduates to be competent entry-level Dietetic Technicians. (DT’s will demonstrate competence and support the mission

statement by giving evidence of promoting good health and well-being in any area in which they choose to practice. The students will be prepared to function on

the job by providing evidence that they can produce high quality meals utilizing resources appropriately).

Desired-Outcome Measures/Statements

Data Assessed

Assessment Method

Assessed by: Action Plan Timeframe (finish

ed?)

Graduates will achieve over a 5-

year period a pass rate of at least

80% on the DT exam.

ACT summative test scores

Review report annually

Program Director

Continue with pass rate improvement plan strategies.

On-going

The mean rating from employer

surveys will be at least 3 on a scale of

1-4. (or satisfactory or higher)

Employer survey results

Review Survey results annually

Program Director

Explore alternative ways of contacting employers (ex. Phone surveys and/or email)

Current mail method is not producing good responses.

On-going

95% of the students will receive

a “satisfactory” or higher on at least

33 of the 35 CADE competencies.

Student Evaluations

Course Grades (2609L, 2613L, and 2628)

Student Evaluation Results, Class course grade average annually

Note and track

deficiencies

Preceptor/Program Director

Revise current evaluation methods to more accurately reflect upon updated competencies (FNUT 2613L, 2609L, and 2628)

On-going

Program Goal

Goal #2 - The program will produce graduates to meet the workforce needs for Dietetic Technicians in the Mahoning Valley. (Many DT

graduates will meet the needs of the area by obtaining employment in a variety of settings noted in the mission statement. The local area is in

need of these professionals, especially in the area of long-term care.)

Desired-Outcome Measures/Statements

Data Assessed Assessment Method

Assessed by:

Action Plan Timeframe

(finished?)

95% if the students

enrolled in the DT program

will graduate.

Data from Records (J. Caputo)

Review first year enrollment data and compare with third year enrollment data

Program Director

Continue to improve communication with DT enrollees so that relationship is established. This will encourage program completion.

On-going

90% of employers will

acknowledge the availability

of DT graduates. Wording to be changed to

“be made aware”

Documentation of career fairs, contacts, meetings attended, etc.

Review networking opportunities yearly and track attendance and contacts

Program Director

Continue community contacts.

Serve on local boards and participate in community coalitions.

Promote the DT at career fairs. Continue dietetic representation at the local Chamber of Commerce.

On-going

75% of the high school

and middle school science

teachers and advisors will be

aware of dietetic programs

offered at YSU. (wording of

the outcome to be modified to

more accurately reflect the

process) Will be changed to

“made aware”.

Data from Career Poster contacts and response rate from program director.

Review response card receipt and document number of contacts and subsequent follow up.

Program Director

Continue with new poster advertising method with mail-back response cards. Follow up on those who have requested information. Develop letters from program director to send to those inquiring.

On-going

Program Goal

Goal #3 - Graduates will foster life-long learning and professionalism. Life-long learning and professionalism are demonstrated through

the preparation and training that students receive in their coursework. These are listed in the mission statement. Ethics, an appreciation for

diversity and computer skills, for example, will enhance their performance on the job and will support the mission of the program by preparing

graduates appropriately.

Desired-Outcome

Measures/Statements Data Assessed Assessment

Method Assessed

by: Action Plan Timeframe

(finished?)

90% of the DT students will become members of the American Dietetic Association by the second semester of enrollment

Data from 2650 class

Collect responses yearly

Copy membership

cards

Course instructor

ADA membership will be required starting Fall in-coming class 2010.

On-going

90% of the DT students

will participate/attend the

local or state affiliate

meetings.

Results of 2650 assignment

Collect scores from each class

Course Instructor

Meeting participation and reflection will be incorporated into FNUT 2650 as a requirement starting summer 2011.

On-going

90% of the graduates will belong to at least one professional organization

Results from 2650 assignment

Collect scores from each class

Course Instructor

ADA membership to be required starting new class Fall 2010.

On-going

50% of the graduates will pursue additional education or certification.

Data from graduate surveys

Collect and aggregate data from each graduating class

Program Coordinator

ADA membership requirement will foster life-long education.

Promote professional portfolios

On-going

Learning Assessment Matrix Ongoing Assessment of Foundation Knowledge & Competencies/Expected Learning Outcomes

Below is a sample format to use for a new plan to assess the Foundation Knowledge & Competencies/Expected Learning Outcomes specified

in the 2008 ERAS Appendix A. (2002 ERAS comparable in bold)

1: Scientific and Evidence Base of Practice: general understanding of scientific information and research related to the dietetic technician level of practice.

DT KR 1.1: The curriculum must include a general understanding of the scientific basis of dietetics, exposure to research literature and

application to technical practice.

Assessment methods that will be used and expected outcomes

Rotation or class in which assessment will occur

Individuals responsible for ensuring assessment occurs

Timeline for collecting formative and summative data

DT 1.1: Access data, references, patient education materials, consumer and other information from credible sources (DT11)

100% of students will receive a course grade of B or better on article assignment

Internet assignment

FNUT 2650 Instructor Annually 2009-83% 2008-no data 2007-92% 2006-100% 2005- no data

DT 1.2: Evaluate consumer information to determine if it is consistent with accepted scientific evidence (DT11)

100% of students will receive a B or better on ADA position paper assignment

FNUT 2650 Instructor Annually 2009-83% 2008-no data 2007-92% 2006-100% 2005- no data

DT 1.3: Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria (DT14)

100% of students will receive a B or better in course

FNUT 2612L Instructor End of course 2009-75% A, One C 2008- Fall 66.7%A,

33.3% B 2007-Fall 50% A, 50%B 2006-Fall 100% A Spring-100%

A 2005-Fall 100% A Spring- 50% A, 50% B

DT 1.4: Collect background information and organizes materials to support decisions (DT29)

100% of students will receive a satisfactory evaluation

FNUT 2628 Preceptor Annually 2005-2009 -All final

evaluations have been satisfactory

DT 1.5: Implement actions based on care plans, protocols or policies (DT32)

100% of students will receive satisfactory evaluation

FNUT 2628L Preceptor Annually 2005-2009- All final

evaluations have been satisfactory

2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the dietetic technician level of practice. DT KR 2.1: The curriculum must include opportunities to develop a variety of oral and written communication skills sufficient for entry

into technical practice. DT KR 2.2: The curriculum must provide basic principles and techniques of effective interviewing and education methods for diverse

individuals and groups. DT KR 2.3: The curriculum must include opportunities to understand governance applicable to the technical level of practice such as the

ADA Scope of Practice Framework, the Standards of Professional Performance and the Code of Ethics for the Profession of Dietetics.





DT 2.1: Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Practice and the Code of

100% of students will receive a C or better in course

FNUT 2628 Preceptor / Instructor End of course/ Annually

2005-2007- All students have received an “A” for the course

2008- 3/5 (60%)received a “B”. All received B or better.

2009-6/7 (86% received “A”). 100%

Ethics for the Profession of Dietetics (DT1)

received B or better.

DT 2.2: Use clear and effective oral and written communication (DT8,9,10)

100% of students will receive a C or better in course

CMST 1545 Instructor During course 2009-100% 2008-100% 2007-100% 2006- 100% 2005- 100%

DT 2.3: Prepare and deliver sound food and nutrition presentations considering life experiences, cultural diversity, age and educational level of the target audience (DT8,9,10)

100% of students will successfully complete an in-service, 100% of students will receive a satisfactory in-service evaluation

FNUT 2628 Instructor/ Preceptor During course 2005-2009- All

students satisfactorily completed an in-service during the practicum. Examples on site.

DT 2.4: Demonstrate active participation, teamwork and contributions in group settings (DT36)

100% of students will receive a B or better on mini meal project

FNUT 1553L Instructor Each semester 2007-100% 86% 2008- 94% average

score. All B or better

DT 2.5: Refer situations outside the dietetic technician scope of practice or area of competence to the Registered Dietitian or other professional (DT2)

100% of students will demonstrate referral to other professionals

FNUT 2628 Preceptor Annually Evaluations-2005-

2009- All final evaluations have been satisfactory

DT 2.6: Demonstrate initiative by proactively developing solutions to problems

100% of students will demonstrate problem solving by successful performance in FNUT 2628

FNUT 2628 Preceptor During course Evaluations-2005-

2009- All final evaluations have been satisfactory

DT 2.7: Participate in professional and community organizations (DT3)

100% of students will attend a professional meeting

FNUT 2628 Instructor During course Surveyed 2005-2009.

Results indicate five year average attendance of

60%.

DT 2.8: Establish collaborative relationships with internal and external stakeholders, including patients, clients, caregivers, other health care professionals and support personnel to facilitate individual and organizational goals (DT36)

100% of students will complete a practicum with a C or better

FNUT 2628 Instructor Course evaluation 2005-2007- All

students have received an “A” for the course

2008- 3/5 received a “B”. All received B or better.

2009-6/7 (86% received “A”). 100% received B or better.

DT 2.9: Demonstrate professional attributes such as advocacy, customer focus, flexibility, openness to change, time management, work prioritization and work ethic within various organizational cultures (DT5)(DT13)

100% of students will receive a grade of B or better in course

FNUT 2612L Instructor Each semester 2008- Average

score=88% 2009-75% A, One C 2008- Fall 66.7%a,

33.3% B 2007-Fall 50% A, 50%B 2006-Fall 100% A Spring-100% A 2005-Fall 100% A

DT 2.10: Perform self assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration (DT4)

100% of students will self-evaluate and prepare a portfolio

FNUT 2628 Instructor End of program Lab manual

completion including self-eval= 100% 2005-2009.

Portfolio examples will be available on site.

DT 2.11: Demonstrate 100% of students will FNUT 1553L Instructor Each semester

respect for life experiences, cultural diversity and educational background in interpersonal relationships (DT40)

receive a B or better on ethnicity project

2007- 100% received 100%

2008-100% received 100%

3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations at the dietetic technician level of practice.

DT KR 3.1: The curriculum must reflect the nutrition care process and include the principles and methods of nutrition screening for

referral to the Registered Dietitian, collection of assessment data, nutrition interventions and monitoring strategies appropriate for the technician level of practice.

DT KR 3.2: The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention for the general population.

DT KR 3.3: The curriculum must include the principles of applied food science and techniques of food preparation. DT KR 3.4: The curriculum must include principles of procurement, production, distribution and service of food.





DT 3.1: Perform nutrition screening and identify clients or patients to be referred to the Registered Dietitian (DT29)(DT37)

100% of students will receive satisfactory course evaluation

FNUT 2613L Preceptor Annually

100% students 2005-2009 with acceptable preceptor eval. 2007-92% 2006-95% 2005-91%

DT 3.2: Perform selected (a-d below) activities of the Nutrition Care Process for individuals, groups and populations in a variety of settings under the supervision of the

100% of students will receive a course grade of B or better

FNUT 2628 Instructor/ Preceptor Annually 2009-100% 2008-100% 2007-100% 2006-100% 2005-100%

Registered Dietitian in accordance with the Standards of Practice for DTRs in Nutrition Care (DT31-35)

DT 3.2.a: Collect data for inclusion into the nutrition assessment (DT30)(DT31)


FNUT 2628 Preceptor Annually 2009-100% 2008-100% 2007-100% 2006-100% 2005-100%

DT 3.2.b: Compare data collected to established criteria to identify differences (DT14)



DT 3.2.c: Implement designated nutrition interventions (DT32)(DT35)



DT 3.2.d: Collect monitoring data (DT34)



DT 3.3: Provide nutrition and lifestyle education to well populations (DT 10)

100% of students will complete a Community Rotation

FNUT 2628 Instructor Annually 2005-2009- 100%

successful

DT 3.4: Promote health 100% of students will FNUT 2628 Instructor End of course

improvement, food safety, wellness and disease prevention for the general population (DT38-43)

complete a Community Rotation

2005-2009- 100% successful

DT 3.5: Develop or select print and electronic nutrition education materials for disease prevention and health improvement that are culturally sensitive, age appropriate and designed for the educational level of the audience (DT9) (DT11)

100% of students will receive a B or better in MNT 1 Lab assignment

FNUT 2603L Instructor End of course 2007-94% 2008-97% 2009-100%

DT 3.6: Perform supervisory functions for production and service of food that meets nutrition guidelines, cost parameters, health needs and is acceptable to consumers based on socio-economic, cultural and religious preferences and practice (DT20)(DT22)(DT27)

100% of students will receive a satisfactory evaluation

FNUT 2609L Preceptor Evaluation Mid-End of course

Evaluation Scores 2009- satisfactory 2008-satisfactory 2007- 95% 2006- 97% 2005- 89%

DT 3.7: Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals (DT23)(DT24)(DT25)(DT26)

100% of students will participate in a comprehensive quantity meal production

FNUT 2612L Instructor During Course 2005-2009 100% of students

participated in this project. Project examples on site.

4: Practice Management and Use of Resources defined as application of principles of management and systems in the provision of clinical and customer services to individuals and organizations at the dietetic technician level of practice.

DT KR 4.1: The curriculum must include applied management principles required to deliver food and nutrition programs and services. DT KR 4.2: The curriculum must include content related to applied principles of human resource management. DT KR 4.3: The curriculum must include legislative and regulatory policy related to dietetics operations. DT KR 4.4: The curriculum must include content related to quality management of food and nutrition services. DT KR 4.5: The curriculum must include content related to health care delivery and policies which impact technical practice of dietetics.





DT 4.1: Participate in performance and quality improvement, customer satisfaction and outcomes development for clinical and customer service (DT13)


FNUT 2612L Instructor End of course

2009-75% A, One C 2008- Fall 66.7% A,

33.3%B 2007-Fall 50% A, 50%B 2006-Fall 100% A Spring-100% A 2005-Fall 100% A

DT 4.2: Perform supervisory, education and training functions including human resource, safety, security and sanitation activities (DT8)(DT19)(DT21)(DT28)


FNUT 2612L

Instructor

End of course

2009-75% A, One C 2008- Fall 2008- Fall 66.7% A, 33.3%B 2007-Fall 50% A, 50%B 2006-Fall 100% A Spring-100% A 2005-Fall 100% A

DT 4.3: Participate in 100% of students will FNUT 1553 Instructor Annually

legislative and public policy activities (DT5)

participate in legislation discussion

2005-2009. All students participate in food and public policy lecture (Pure Food Laws, ex)

DT 4.4: Use current informatics technology to develop, store, retrieve and disseminate information and data (DT6)(DT12)

100% of students will receive a B in course

FNUT 2609L Instructor Annually 2009- 100% met 2008-100% met

2007- 95% 2006- 97% 2005- 89%

DT 4.5: Participate in development of a business or operating plan including budget (DT16)



2009-75% A, One C 2008- Fall 66.7% A,


DT 4.6: Assist with marketing clinical and customer services (DT18)



2009-75% A, One C 2008- Fall 66.7%A,


DT 4.7: Participate in process and system changes to maximize fiscal outcomes


FNUT 2609L Instructor End of course 2009- 100% met 2008-100% met

(DT14)(DT17) 2007- 95% 2006- 97% 2005- 89%

DT 4.8: Complete documentation following guidelines required by the practice setting (DT7)

100% of students will receive a satisfactory final evaluation

FNUT 2628 Preceptor During course 2005-2009- 100% of

students have received a satisfactory evaluation

5: Support Knowledge: knowledge underlying the requirements specified above. DT 5.1: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include

applied concepts of chemistry, physiology, microbiology related to food safety, mathematics, fundamentals of nutrition and nutrition across the life span.

DT 5.2: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology

Curriculum Planning Matrix Matrix of Didactic & Supervised-practice Courses Aligned with Foundation Knowledge & Competencies (DTP)

(List courses in chronological order organized by term, including course number, course title, and credit hours)

Courses & Rotations

DT

KR

1.1

DT

1.1

DT

1.2

DT

1.3

DT

1.4

DT

1.5

DT

KR

2.1

DT

KR

2.2

DT

KR

2.3

DT

2.1

DT

2.2

DT

2.3

DT

2.4

DT

2.5

DT

2.6

DT

2.7

DT

2.8

DT

2.9

DT

2.1

0

DT

2.1

1

Semester 1

ENGL 1550 Writing 1 (3)

x

x

HMEC 1550 Human Ecology Professions (1)

x x x

x

xx

x

x

xx

FNUT 1551 Normal Nutrition (3)

xx

FNUT 1552/L Nutrition Assessment Lab (1)

xx

x

x

BIOL 1551/L Anatomy & Physiology (4)

xx

FNUT 1553 Food Science (3)

x x

FNUT 1553/L Food Science Lab (1)

x

x

xx

Semester 2

ENGL 1551 Writing 2

x

(3)


xx

Courses & Rotations

DT

KR

1.1

DT

1.1

DT

1.2

DT

1.3

DT

1.4

DT

1.5

DT

KR

2.1

DT

KR

2.2

DT

KR

2.3

DT

2.1

DT

2.2

DT

2.3

DT

2.4

DT

2.5

DT

2.6

DT

2.7

DT

2.8

DT

2.9

DT

2.1

0

DT

2.1

1

FNUT 2612 /Food Systems (3)

FNUT 2612/L Food Systems Lab (2)

x

x x

x x

xx

x

FNUT 1512 Food Safety and Sanitation (1)

xx

Semester 3

CHEM 1505/L Allied Health Chemistry (3)

BIOL 1560/L Microbiology/Health Professions (3)

xx

ACCTG 2602 Financial Accounting (3)

FNUT 2603 Medical Nutrition Therapy 1 (3)

x

x x

x

FNUT 2603/L Medical Nutrition Therapy 1 Lab (1)

COUN 2650 Foundations of Helping Skills (3)

x

x x

x

Semester 4

SOC 1500 Intro to Sociology (3)

Courses & Rotations

DT

KR

1.1

DT

1.1

DT

1.2

DT

1.3

DT

1.4

DT

1.5

DT

KR

2.1

DT

KR

2.2

DT

KR

2.3

DT

2.1

DT

2.2

DT

2.3

DT

2.4

DT

2.5

DT

2.6

DT

2.7

DT

2.8

DT

2.9

DT

2.1

0

DT

2.1

1

CSIS 1514 Business Computer Systems (3)

CMST 1545 Communication Foundations (3)

x

x

xx

xx

FNUT 2609L Food Systems: Supervised Practice (3)

x

x

xx

xx

x

x

FNUT 2613L Medical Nutrition

x

x

xx

x

x

xx

x

x x

x

Therapy Supervised Practice (3)

Semester 5

FNUT 2628 DT Practicum (2)

xx

xx

x

x x

x x

x

xx

xx

xx

xx

x

x

xx

xx

xx

xx

xx

xx

FNUT 2650 Seminar (1)

xX

xx

xx

x

x x

x x

x x

xx

xx

A & L Elective (3)

Courses & Rotations

DT

KR

3.1

DT

KR

3

.2

DT

KR

3

.3

DT

KR

3.4

DT

3.1

DT

3.2

DT

3.2

.a D

T

3.2

.b D

T

3.2

.c D

T

3.2

.d D

T 3

.3

DT

3.4

DT

3.5

DT

3.6

DT

3.7

Semester 1




x

x


xx

xx

x

x x

x x

x x

x


FNUT 1553 Food Science

x

x x

x x

x

(3)


x

x

xx

Semester 2



PSYCH 1560 Psychology (3)

FNUT 2612L Food Systems Lab (2)

x

x

FNUT 2612 Food Systems (3)

x

x

xx

Courses & Rotations

DT

KR

3.1

DT

KR

3

.2

DT

KR

3

.3

DT

KR

3.4

DT

3.1

DT

3.2

DT

3.2

.a D

T

3.2

.b D

T

3.2

.c D

T

3.2

.d D

T

3.3

DT

3.4

DT

3.5

DT

3.6

DT

3.7

FNUT 1512 Food Safety and Sanitation (1) Lab

x

x

Semester 3




FNUT 2603 Medical Nutrition Therapy 1 (3)

xx

xx

x

x x

x x

x

x

x


xx

xx

x

x x

x x

x

x

x x

xx


Semester 4


FNUT 2610 Organization & Management (3)

Courses & Rotations

DT

KR

3.1

DT

KR

3

.2

DT

KR

3

.3

DT

KR

3.4

DT

3.1

DT

3.2

DT

3.2

.a D

T

3.2

.b D

T

3.2

.c D

T

3.2

.d D

T

3.3

DT

3.4

DT

3.5

DT

3.6

DT

3.7



x

x

xx

FNUT 2613L Medical Nutrition Therapy Supervised

Practice (3)

xx

x

x x

x x

x x

x x

x x

x

xx

Semester 5


xx

x

x x

x x

x x

x x

x x

x x

xx

xx


xx

x

x x

A & L Elective (3)

Courses & Rotations

DT

KR

4.1

DT

KR

4

.2

DT

KR

4

.3

DT

KR

4.4

DT

KR

4

.5

DT

4.1

DT

4.2

DT

4.3

DT

4.4

DT

4.5

DT

4.6

DT

4.7

DT

4.8

DT

5.1

DT

5.2

Semester 1




x



x

FNUT 1553 Food Science (3)

x

x

xx


Semester 2



x

PSYCH 1560 Psychology (3)

x

x

Courses & Rotations

DT

KR

4.1

DT

KR

4.2

DT

KR

4.3

DT

KR

4.4

DT

KR

4.5

DT

4.1

DT

4.2

DT

4.3

DT

4.4

DT

4.5

DT

4.6

DT

4.7

DT

4.8

DT

5.1

DT

5.2

FNUT 2612/L Food Systems Lab (2)

xx

xx

x

x x

x

xx

xx

xx

x

FNUT 2612 Food Systems (3)

xx

xx

x

x

FNUT 1512 Food Safety and Sanitation (1)

x

x x

Semester 3


x


x


x x x

x

FNUT 2603 Medical Nutrition Therapy 1

(3)



x

x

Semester 4


x

x

FNUT 2610 Organization & Management (3)

xx

xx

xx

x

Courses & Rotations

DT

KR

4.1

DT

KR

4.2

DT

KR

4.3

DT

KR

4.4

DT

KR

4.5

DT

4.1

DT

4.2

DT

4.3

DT

4.4

DT

4.5

DT

4.6

DT

4.7

DT

4.8

DT

5.1

DT

5.2

CSIS 1514 Business Computer Systems (3)

x

x



x

x x

x

xx

xx

xx

xx

FNUT 2613L Medical Nutrition Therapy Supervised

Practice (3)

x

x

xx

Semester 5


x

x


x

x

xx

x

x

A & L Elective (3)

Documents

Table 1. DIETETIC TECHNICIAN PROGRAM … 1. DIETETIC TECHNICIAN PROGRAM ... Advisory Committee, students, University Assessment, CADE Outcomes Measures Data Needed Data ... ent statistics