Nutrition and Dietetics


AAS Associate Program
Division of Health Professions | Wellness

Program Mission

It is the mission of the Nutrition and Dietetics Program at Trocaire College to empower graduates to become entry-level nutrition and dietetics technicians, registered in a variety of settings.

Take your interest in healthy living to a new level with a degree in Nutrition and Dietetics. This program is designed to meet the community’s growing need for professionals trained in both nutrition and food service management. Courses help students appreciate the science of nutrition and provide hands-on learning opportunities for them to translate that science into practical information for the general public. Students are also taught how to plan, manage and direct food service operations in institutional settings.

An essential component of the program is the supervised practice experiences in area healthcare facilities and community agencies, where students put into practice their nutrition assessment, diet counseling and food service management skills. Graduates are prepared for entry-level positions in clinical or community nutrition care or food service management, or may choose to continue their studies by transferring to a four-year college. Graduates are also eligible to write the Registration Examination for Dietetic Technicians as offered by the Commission for Dietetics Registration.

Program Learning Outcomes

Nutrition and Dietetics graduates will successfully be able to:

Demonstrate scientific and evidence base of practice with a general understanding of scientific information and research related to the nutrition and dietetic technician level of practice.

Implement professional practice expectations: Beliefs, values, attitudes and behaviors for the professional nutrition and dietetic technician level of practice.

Perform clinical and customer services: development and delivery of information, products and services to individuals, groups and populations at the nutrition and dietetic technician level of practice.

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 nutrition and dietetic technician level of practice.

Apply concepts of chemistry, physiology, microbiology related to food safety, mathematics, fundamentals of nutrition and nutrition across the life span at the nutrition and dietetic technician level of practice.

Program Goals and Objectives

Program Goal 1:  Prepare graduates with the knowledge and skills needed to pass the registration exam and become competent entry-level Nutrition and Dietetic Technicians, Registered.

Program Objectives for Goal 1:

1.      80% of graduates take the credentialing exam within 12 months of graduation

2.      70% of graduates over a 5-year period pass the credentialing exam within one year following the first attempt

3.      80% of the students admitted to the program will complete the program within 3 years.

Program Goal 2:  Prepare graduates to secure employment in dietetics or related field

Program Objectives for Goal 2:

1.      70% of the graduates who seek employment will be employed in a dietetics or related position within twelve months of completing the program.

2.      80% of employers surveyed indicate graduates are meeting or exceeding employer expectations in their current position.

Program outcomes data are available upon request


Trocaire College’s Dietetics Education Program has been granted full accreditation by the
Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-0040 ext 5400.


AAS:  Nutrition and Dietetics Program Format

Time of Program:  Day

Mode of Delivery:  On-site/Seated




Career outlook for health and wellness is excellent, with a 21 percent growth rate expected through 2022

More workers are needed to handle the aging population. Thousands of jobs are being created, including within the health and wellness fields.

Program Requirements

Admission Requirements:

  • High School diploma (minimum 80% average) or GED diploma with a minimum score of 2625.
  • High School chemistry with an overall average of 80%.
  • 2.0 cumulative average with minimum grades of “C” in required program courses for current and transfer students.

Minimum Degree Requirements:

  • A total of at least 64 semester hours with a Quality Point Average of 2.0.
  • General Education:
    • College Seminar (GS100) or College Success (GS 102), 1-3 credits*
    • Basic Communication (EN 101 or EN 200), 3 credits
    • Humanities (Literature elective), 3 credits
    • Mathematics (MA107 or higher), 3-4 credits
    • Natural Science (BIO109, BIO109L, CH111, CH111L), 8 credits*
    • Philosophy/Religious Studies Electives, 3 credits
    • Social Science electives, 6 credits
  • Program Specific:*
    • DT101, DT102, DT103, DT104, DT 104C, DT 105, DT201, DT202, D 203, DT204, DT205, DT206, DT207, DT208.
    • *A minimum grade of “C” (2.0) is required.


Nutrition and Dietetics Handbook 2017-2018

  • Essentials of Anatomy and Physiology
  • Essentials of Anatomy and Physiology Laboratory
  • Foundations of Nutrition
  • Culinary Nutrition I
  • Nutrition Care Process
  • English Composition
  • College Seminar*
    College Success*

Semester 1

16 /18

  • General Chemistry I
  • General Chemistry I Laboratory
  • Community Nutrition
  • Community Nutrition Practice
  • Nutrition Education
  • Mathematics Elective
  • Culinary Nutrition II

Semester 2


  • Diet and Disease I
  • Supervised Practice – Long-Term Care Settings
  • Foodservice Management and Operations I
  • Literature Elective
  • Social Science Elective

Semester 3


  • Diet and Disease II
  • Supervised Practice – Acute Care Settings
  • Seminar in Dietetic Technology
  • Foodservice Management and Operations II
  • 000
    Philosophy / Religious Studies Elective
  • Social Science Elective

Semester 4