Dietetic Technology (DIT)

Course Descriptions

DIT 106. Food Management Practicum. 3 Credit Hours.

This course provides students the opportunity to obtain experience in food service departments of designated food service facilities. Assigned experiences are designed to complement and reinforce the corresponding lecture courses. (Credit is only allowed for either DIT 106 or DIT 111.)
Prerequisites: Student to successfully complete the readiness for practice assessment, including didactic preparation and necessary work-entry paperwork, and Reading Proficiency

DIT 107. Clinical Nutrition Practicum. 3 Credit Hours.

Experience in patient care areas of designated health care facilities. Assigned experiences are designed to complement and reinforce the knowledge gained in the corresponding lecture courses. Additional hours required. (Credit is only allowed for either DIT 107 or DIT 113.)
Prerequisites: Concurrent or prior enrollment in DIT 104 with a minimum grade of "C", permission of the program coordinator and Reading Proficiency

DIT 115. Principles of Nutrition (MOTR LIFS 100N). 3 Credit Hours.

Principles of Nutrition is an introduction to the science of nutrition. Topics include the science of digestion and absorption, utilization of nutrients, metabolism and influencing factors, functions and sources of food macro- and micro-nutrients, and phytochemicals, food and nutrition intake implications on exercise ability, physical and mental well-being, and environmental sustainability.
Prerequisites: Reading Proficiency

DIT 209. Community Nutrition Practicum. 4 Credit Hours.

Advanced nutrition practicum, with emphasis on staff performance. Students will function as staff members in patient care or community education settings. Additional hours required. (Credit is only allowed for either DIT 209 or DIT 211.)
Prerequisites: DIT 107 with a minimum grade of "C", concurrent or prior enrollment DIT 210 with a minimum grade of "C", permission of program coordinator and Reading Proficiency

DIT 210. Community Nutrition. 3 Credit Hours.

Study of the roles and resources of community/public health nutrition professionals promoting wellness in the community. Assessment of community nutritional needs, and planning, implementing and evaluating nutrition education programs for various age groups under different socio-economic conditions. The legislative process, health care insurance industry, and domestic food assistance programs will also be covered.
Prerequisites: DIT 115 with a minimum grade of "C" or permission of the program coordinator and Reading Proficiency