Dietetic Technician (A.A.S.)
   Program Requirements(pdf)

Highlights of what you will learn as a student in the Associate of Applied Science
in Dietetics program include:

FScN 1123f. Fundamentals of Nutrition. (3 cr)
Fundamentals of nutrition and metabolism, including the
nutrients: carbohydrates, proteins, fats, minerals, vitamins,
and water. Assessment of health risks, health promotion, and
disease prevention.

FScN 1273f. Medical Nutrition Therapy. (4 cr. Prereq–1123,
HSM 1010, [Biol 1464 or concurrent registration in Biol 1464])
Modifying diet in disease. Calculating diets for common
conditions (e.g., hypertension, obesity, diabetes, diverticular
disease). Measuring/calculating body composition.

FScN 1313s. Life Cycle Nutrition. (3 cr. Prereq–1123)
Influence of age, growth, and normal development on
nutritional requirements.

FScN 1654s. Nutritional Care: Practices and Procedures. (3 cr)
Application of nutritional practices and procedures in health
care facilities, including medical terminology, medical
charting, and diet histories. State and federal guidelines and
regulations.

FScN 1803f,s,m,su. Directed Studies. (1-3 cr [max 6 cr].
Prereq–Instructor consent)
Current topics not covered in regularly offered courses.

FScN 1999f,s,su. Dietetic Practicum. (1-3 cr [max 6 cr])
Supervised experience in various health care and nutrition
settings. Application of classroom theories to actual
operations.

FScN 3203f. Community Nutrition. (3 cr. Prereq–1123)
Nutrition programs in the community, including those serving
infants, children, and the elderly. Sociocultural and ethnic
food consumption issues. Instructional methods for
individuals and groups.

FScN 3211s. Professional Issues in Dietetics. (1 cr)
Food nutrition laws and policies and current issues in health
care legislation. Students review research in dietetics and
make presentations to groups.

FScN 3310s. Elements of Food Science. (3 cr)
Food properties and changes caused by heat, cold, and
mechanical and chemical processes used in food preparation.
Composition of food and effects of cooking on food.
Functions of specific ingredients in recipes.

FScN 3804f,s,m,su. Individual Studies. (1-3 cr [max 6 cr].
Prereq–Jr, instructor consent)
Topic related to student’s major not covered in regularly
offered courses.

FScN 3900f,s,su. Internship. (1-3 cr [max 3 cr]. Prereq–Instructor
consent)
Supervised professional work experience at selected sites.
Reports/consultation with faculty adviser/employer.

Classes in UMC's Dietetic Technician Program Offered as Distance Classes

The following courses are available as web-based distance classes offered over the Internet.  For more information about options in this area, contact Sharon Stewart, Associate Professor of Dietetics.

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