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Nutritional Science and Diet Technology (NSD)

Type: Career, Degree (AS)

Open Admissions

Division: Health

Nutritional Science and Diet Technology is designed primarily to prepare students to transfer to a four-year school to complete their bachelor's degree in nutrition and dietetics or a related field of study.  NSCC has two articulation agreements between Simmons University and University of Massachusetts Lowell.  For those students who are not interested in education beyond the associate degree, graduates from the program can seek employment in a variety of settings:
  • Foodservice: restaurants, corporations, correctional facilities, schools, and non-commercial kitchens in a supervisory or management role
  • Wellness: health clubs, weight management clinics, community wellness centers agencies
  • Public Health: Council on Aging, community health programs, public health agencies, Meals on Wheels, Women, Infants, and Children (WIC)
  • Business: sales, food producers, distributors, and vendors

If you have questions related to program admissions or applications, please contact info@northshore.edu or call 978-762-4188.

 
 

First Year

Fall

Course NumberTitleCredits
DTC100Introduction to the Dietetics Profession

1
DTC114Food Safety, Sanitation, and Cost

4
CMP101Composition 1

3
DTC102The Science of Nutrition

3
BUS100Introduction to Business

3
Total Credit Hours:14

Spring

Course NumberTitleCredits
MGT201Human Resource Management

3
MAT143Introduction to Statistics

3
BIO101Biology 1: The Basics of Life

4
DTC202Food Preparation

4
DTC204Introduction to Dietary Management

4
Total Credit Hours:18

Second Year

Fall

Course NumberTitleCredits
PSY102Introduction to Psychology

3
CMP102-150Composition 2 Elective

3
CHE101Introductory Chemistry 1

4
BIO211Anatomy and Physiology 1

4
Total Credit Hours:14

Spring

Course NumberTitleCredits
DTC206Intro to Clinical Dietetics

4
DTC208Nutrition for the Life Cycle

4
CHE102Introductory Chemistry 2

4
BIO212Anatomy and Physiology 2

4
Total Credit Hours:16

 

Program Note

Communication and Mathematics proficiency required to graduate.
See guided pathway sheets for advising information specific to your area of focus.

Total Credit Hours: 62

 
Program Student Learner Outcomes
  • Communicate nutritional information orally and in writing
  • Analyze nutrient intake data, planning menus, calculating special diets and nutritional supplements; by extending recipes and through basic accounting, cost and budget control
  • Analyze the reliability and validity of nutritional information.
  • Describe the multiple social, cultural, political and economic factors involved in nutrition policies and practice.
  • Describe professionalism and the code of ethics as they pertain to the field of nutrition.
  • Demonstrate the ability to locate, evaluate and effectively use nutrition information in writing research papers, bulletin board presentations, classroom presentations and community teaching experiences.
  • Utilize computer hard and software to complete nutritional analysis, recipe adaptations, menu planning, budget planning and report writing.
  • Demonstrate basic understanding of chemistry, food chemistry, food technology, anatomy and physiology, microbiology, food safety and sanitation and business management
  • Assess patient/client intake, medical history, laboratory, physical exam and social history, client knowledge, skills and behaviors to develop nutrition care plans for healthy individuals throughout various stages of the lifecycle and for unhealthy individuals requiring nutrition intervention
  • Write menus for clients throughout the life cycle and in various disease states.
  • Identify menu development, standardized recipes, production sheets, procurement, budget development, storage and food distribution.
  • Apply communication and supervisory skills and principles of personnel management
  • Utilize skills in food preparation and food service management
  • Apply teaching principles to food education

Occupational Skills Required
  • Critical thinking
  • Interpersonal communication
  • Problem sensitivity
  • Analyzing data
  • Social perceptiveness
  • Management of personnel resources
 
 
Experiential Learning Optional in Program
  • DTC 204 - Introduction to Dietary Management

Most Common Linked Occupation Title – All Education Levels

Most Common Linked Occupation Title – Associate’s or Less
  • Nutritionist
  • Dietetic Technician

 Top Transfer Institutions
  • Simmons College