Nutrition and Food Management

The nutrition and food management/dietetic technology professional certificate program is available to individuals who have earned an associate or higher degree. The program is guided by the mission of the college. Inherent in the Catholic identity of the college is the mission to provide opportunities to a diverse population of students to become registered dietetic technicians. The program fosters individual growth and prepares graduates for employment in the nutrition field in a wide array of health care settings.

The Nutrition and Food Management Program at Laboure’ is accredited by  the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

Academy of  Nutrition and Dietetics
Accreditation and Education Programs Team
120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-6995
Phone: 800/877-1600, ext. 5400
Fax: 312/899-4817
E-mail: education@eatright.org

Certificate Program

The professional certificate program in nutrition and food management strives to advance patient-centered care through evidence-based dietetics practice. Such practice evolves from conscientious and judicious use of scientific data and from best practices derived from quality improvement and outcomes measurement activities. The achievement of these competencies through the curriculum emphasizes the use of information technology in a variety of ways and supports the cultivation of the graduate as an active member of the health care team.

The curriculum includes a variety of classes in food and nutrition sciences, food service systems management, and five general education courses. The curriculum includes a minimum of 450 hours of clinical/field experience which not only ensures competency in the field, but allows the student to become acquainted with the many types of opportunities available after graduation.

Registration Eligibility

Successful completion of our professional certificate program allows the graduate to sit for the registration examination for Dietetic Technician, Registered. Registered dietetic technicians are an integral part of health care and food service management teams.

Year 1

 FALL TERM CREDITS
 NUC 101 & 102 4
 SOC 105 3
 FOO 101 & 102 4
 Total Credits: 11
 
WINTER TERM CREDITS
 PES 201 3
 ANA 101 4
 Total Credits: 7

 SPRING TERM CREDITS
 NUC 112 & 113 4
 ANA 112 4
 Total Credits: 8
 

Year 2

 FALL TERM CREDITS
 NUC 201 & 202 6
 FSM 201 & 202 4
 HSE 201 3
 Total Credits: 13
 
WINTER TERM CREDITS
 NUC 212 & 213 6
 DIS 201 2
 Total Credits: 8

Students may choose to complete the program in three or more years based on work schedules or family responsibilities. With this option, SOME general education courses (soc 105, ana 101 & 112) are taken prior to the professional course sequence.

Total Credits: 47

Career courses must be taken in conjunction with their clinical components in the sequence shown. Many students choose to enroll in general education requirements prior to the start of their career sequence since they are offered throughout the academic year. A program of study that fits your personal and academic needs will be developed for you to meet the requirements for the nutrition & food management professional certificate program.


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