2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Dietetic Technician
Career Cluster:	Hospitality and Tourism

AS	
CIP Number	1351310301	
Program Type	College Credit	
Standard Length	64 credit hours	
CTSO	HOSA	
SOC Codes (all applicable) 	29-2051 – Dietetic Technicians	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

Purpose

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster. 

A DIETETIC TECHNICIAN has completed at least a two-year associate's degree at a U.S. regionally accredited university or college, required course work and at least 450 hours of supervised practice.

To become a DIETETIC TECHNICIAN, REGISTERED (DTR) you must pass a national DTR examination administered by the Commission on Dietetics Registration (CDR) and complete continuing professional educational requirements to maintain registration.  Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of 64 credit hours.

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Understand the scientific basis of dietetics, including a review of research literature and application to technical practice.
02.0	Apply the basic principles and techniques of effective interviewing and education methods for diverse individuals and groups.
03.0	Apply the principles of Medical Nutrition Therapy and the practice of the nutrition care process as assigned by registered dietitians in accordance with the Scope of Dietetics Practice.
04.0	Perform quality human resource and applied management principles required to deliver food and nutrition programs and services.
05.0	Demonstrate employability skills.

2014 – 2015
Florida Department of Education
Student Performance Standards

Program Title:	Dietetic Technician
CIP Number:		1351310301 
Program Length:	64 credit hours
SOC Code:		29-2051

The AS degree requires the inclusion of a minimum of 15 credits of general education coursework according to SACS, and it must be transferable according to Rule 6A-14.030 (2), F.A.C.  At the completion of this program, the student will be able to:	
01.0	Understand the scientific basis of dietetics, including a review of research literature and application to technical practice. – The student will be able to:	
01.01	Access data, references, patient education materials, consumer and other information from credible sources.	
01.02	Evaluate consumer information to determine if it is consistent with accepted scientific evidence	
01.03	Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria	
01.04	Implement actions based on care plans, protocols or policies. 	
01.05	Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics.	
01.06	Apply techniques of food preparation and food science in a business or employment setting.	
02.0	Apply the basic principles and techniques of effective interviewing and education methods for diverse individuals and groups. – The student will be able to:	
02.01	Use clear and effective oral and written communication.	
02.02	Prepare and deliver sound food and nutrition presentations to a target audience.	
02.03	Demonstrate active participation, teamwork and contributions in group settings.	
02.04	Refer situations outside the dietetic technician scope of practice or area of competence to the registered dietitian or other professional.	
02.05	Participate in professional and community organizations.	
02.06	Establish collaborative relationships with other health care professionals and support personnel to effectively deliver nutrition services.	
02.07	Demonstrate professional attributes within various organizational cultures.	
02.08	Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration.	
02.09	Provide nutrition and lifestyle education to well populations.	
02.10	Promote health improvement, food safety, wellness and disease prevention for the general population.	
02.11	Develop print and electronic nutrition education materials for disease prevention and health improvement that are culturally sensitive, age appropriate and designed for the educational level of the audience.	
03.0	Apply the principles of Medical Nutrition Therapy and the practice of the nutrition care process as assigned by registered dietitians in accordance with the Scope of Dietetics Practice. – The student will be able to:	
03.01	Perform nutrition screening and identify clients or patients to be referred to the registered dietitian.	
03.02	Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered.	
03.03	Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements.	
03.04	Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention.	
03.05	Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis.	
03.06	Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting.	
04.0	Perform quality human resource and applied management principles required to deliver food and nutrition programs and services. – The student will be able to:	
04.01	Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services.	
04.02	Perform supervisory, education and training functions.	
04.03	Participate in legislative and public policy activities.	
04.04	Use current informatics technology to develop, store, retrieve and disseminate information and data.	
04.05	Participate in development of a plan for a new service including budget.	
04.06	Assist with marketing clinical and customer services.	
04.07	Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.	
04.08	Perform supervisory functions for procurement, production, distribution and service of food that meets nutrition guidelines, cost parameters, and health needs.	
04.09	Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.	
05.0	Demonstrate employability skills. – The student will be able to:	
05.01	Conduct a job search.	
05.02	Identify documents that may be required when applying for a job.	
05.03	Complete a job application form correctly.	
05.04	Demonstrate competencies in job interview techniques.	
05.05	Identify or demonstrate appropriate responses to criticism from employer, supervisor, or other persons.	
05.06	Develop and write a resume.	
05.07	Identify personal characteristics desired for working with people.	

Additional Information

Laboratory Activities

Laboratory activities are an integral part of this program.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  Equipment and supplies should be provided to enhance hands-on experiences for students. 

Special Notes

These programs shall meet the instructional hours and standards established by the accrediting arm of the Academy of Nutrition and Dietetics, the Accreditation Counsel for Education in Nutrition and Dietetics (ACEND).  Upon completion of the course requirements, the graduate would need to pass a written national examination for registered dietetic technicians.  All diet technicians would be encouraged to become affiliate members of the Academy of Nutrition Dietetics.  The Associate Degree would qualify the technician for a mid-management position in food service in the health care industry.

The particular outcomes and student performance standards which the students with disabilities must master to earn credit must be specified in the student’s individual educational plan (IEP).  Additional credits may be earned when outcomes and standards are mastered in accordance with the requirements indicated in subsequent IEP’s.  The job title for which the student is being trained must be designated in the IEP.

The concern for balancing work and family responsibilities is addressed as an employability skill.
Career and Technical Student Organization (CTSO)

Health Occupation Students of America Inc. (HOSA) is the appropriate career and technical student organization for providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors.  Accommodations received in postsecondary education may differ from those received in secondary education.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.

Articulation

To be transferable statewide between institutions, this program must have been reviewed, and a “transfer value” assigned the curriculum content by the appropriate Statewide Course Numbering System discipline committee.  This does not preclude institutions from developing specific articulation agreements with each other. 

For details on articulation agreements which correlate to programs and industry certifications refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp .

Program Length

The AS degree requires the inclusion of a minimum of 15 credits of general education coursework according to SACS, and it must be transferable according to Rule 6A-14.030 (2), F.A.C.  The standard length of this program is 64 credit hours according to Rule 6A-14.030, F.A.C.