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Nutrition and Dietetic Technology
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The Associate in Applied Science (AAS) in Nutrition and Dietetic Technology is a degree that emphasizes medical nutrition therapy, community nutrition and food service management. Students acquire the knowledge and skills foundation to work in dietetics through the integration of classroom learning and 466 hours of supervised practice. Emphasis is placed on the development of communication and human relations techniques that prepare the graduate for professional success. Upon successful completion of the program, the graduate will be eligible to take the Nutrition and Dietetics Technician, Registered (NDTR) Examination by the Commission on Dietetic Registration (CDR).
Job Description: The Nutrition and Dietetics Technician, Registered (NDTR) is prepared to play a key role in providing quality, cost-effective client care and food service management in a variety of employment settings. Job responsibilities may include patient counseling and education in Medical Nutrition Therapy, medical record documentation, health promotion and disease prevention, menu development, and management skills related to nutrition services and institutional food production.
Opportunities: NDTRs are an integral part of healthcare and food service management teams. They work independently or in partnership with Registered Dietitian Nutritionists (RDNs) in a variety of settings: acute and long term care facilities, community health programs, senior centers, home health care programs, school lunch programs, WIC programs, fitness and wellness centers, and weight management clinics.
Details
Field of Interest
Health Sciences
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Nutrition and Dietetic Technology (DEG)
Academic Plan Code
3840
Total credits required
65-82
Catalog Year
2025-2026
Effective Term
Fall 2023
Notes
Students must earn a grade of C or better in all courses within the program.
What You'll Learn
- Apply concepts and principles of anatomy, physiology, and chemistry in the practice of Dietetic Technology.
- Explain nutrition and anatomy and physiology principles as they apply to health promotion, disease prevention, and sports performance.
- Demonstrate use of computer operations and software applications in business.
- Practice food safety and sanitation, menu planning, procurement, inventory, and quality control principles in food service operations.
- Promote health and wellness by collaborating with dietetic professionals using appropriate medical terminology in private and public health care delivery systems and regulatory agencies.
- Demonstrate basic principles and evaluate techniques of food preparation.
- Practice food service management including planning, decision-making, leadership, fiscal and human resource principles.
- Use relevant scholarly literature, quantitative and qualitative reasoning, and statistical analysis to inform decision making and solve problems.
- Apply theories of motivation and behavior change to develop and implement strategies for improving nutrition and exercise adherence for weight management.
- Design and implement nutritional care plans and provide counseling and education to patients/clients from diverse cultural and social backgrounds throughout the lifecycle.
- Demonstrate professional and ethical behaviors including interpersonal communication skills.
- Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.
Career Statistics
Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this degree. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.
* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources
Course Sequence by Term
The following is the suggested course sequence by term. Please keep in mind:
- Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
- The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
- Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
- Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
- Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
Term 2
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| (CHM130 and CHM130LL) or CHM130AA |
(Fundamental Chemistry and Fundamental Chemistry Laboratory) or Fundamental Chemistry with Lab | NSI in combo w/ CHM130LL; and NSI in combo w/ CHM130; or NSI, SQ | 4 | ||
| FON207 | Introduction to Nutrition Services Management | 3 | |||
| CRE101 | College Critical Reading and Critical Thinking | L | 0–3 | ||
| FON242 | Introduction to Medical Nutrition Therapy | Critical course | 3 | ||
| FON125 | Introduction to Professions in Food, Nutrition, and Dietetics | 1 | |||
| HCC145AA or HCC145 |
Medical Terminology for Health Care Professionals I or Medical Terminology for Health Care Professionals | 1–3 |
Term 3
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON245AA | Medical Nutrition Therapy Practicum | 2 | |||
| FON245AB | Medical Nutrition Therapy Practicum Laboratory | 2.5 | |||
| BIO202 | Human Anatomy and Physiology II | Students selecting BIO201 need to take BIO202 | SG | 0–4 |
Term 4
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON244AA | Food Service Management Practicum | 2 | |||
| FON244AB | Food Service Management Practicum Laboratory | 2.5 | |||
| FON210 or FON247 |
Sports Nutrition and Supplements for Physical Activity or Weight Management Science | 3 | |||
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | FYC, WCM or WCM, FYC | 3 | ||
| PSY101 or SOC101 |
Introduction to Psychology or Introduction to Sociology | SB, SCB or SB, SCB | 3 | ||
| BPC110 or CIS105 |
Computer Usage and Applications or Survey of Computer Information Systems | CS or CS | 3 |
Term 5
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON246AA | Community Nutrition Practicum | 2 | |||
| FON246AB | Community Nutrition Practicum Laboratory | 2 | |||
| COM100 or COM110 or COM225 or COM230 |
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication | SB, SCB or SB, SCB or L, OCM or SB, SCB | 3 | ||
| FON225 | Research in Complementary and Alternative Nutrition Therapies | L | 3 | ||
| HU | Humanities, Fine Arts & Design | 3 | |||
| FON250 | Nutrition and Dietetic Exam Review | 1 | |||
| PSY230 or MAT206 |
Introduction to Statistics or Elements of Statistics | Students seeking university transfer may select MAT206 or PSY230 | CS or CS | 0–3 |
Part-time Sequence
Part-time status is 11 credit hours or less.
Term 1
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| ENG101 or ENG107 |
First-Year Composition or First-Year Composition for ESL | FYC, WCM or FYC, WCM | 3 | ||
| PSY101 or SOC101 |
Introduction to Psychology or Introduction to Sociology | SB, SCB or SB, SCB | 3 | ||
| HU | Humanities, Fine Arts & Design | 3 | |||
| FYE101 or FYE103 |
Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success | 1–3 |
Term 2
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | FYC, WCM or WCM, FYC | 3 | ||
| BPC110 or CIS105 |
Computer Usage and Applications or Survey of Computer Information Systems | CS or CS | 3 | ||
| MAT150 or MAT151 or MAT152 or MAT155 or MAT156 |
College Algebra/Functions or College Algebra/Functions or College Algebra/Functions or College Algebra/Functions with Review or College Algebra/Functions with Review | OR Higher approved general education course in the Mathematical Applications [MA] area | MA, QNR or MA, QNR or MA, QNR or MA, QNR or MA, QNR | 3–6 | |
| FON125 | Introduction to Professions in Food, Nutrition, and Dietetics | 1 |
Term 3
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| HCC145AA or HCC145 |
Medical Terminology for Health Care Professionals I or Medical Terminology for Health Care Professionals | 1–3 |
Term 4
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| BIO160 or BIO201 |
Introduction to Human Anatomy and Physiology or Human Anatomy and Physiology I | Students selecting BIO201 need to take BIO202 | NSI, SQ or NSI, SG | 4 | |
| FON241 | Principles of Human Nutrition | Critical course Gateway course | NSI in combo w/ FON241LL; | 3 | |
| FON241LL | Principles of Human Nutrition Laboratory | NSI in combo w/ FON241LL; | 1 | ||
| FON142AB | Science of Food | 3 |
Term 5
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CRE101 | College Critical Reading and Critical Thinking | L | 0–3 | ||
| FON207 | Introduction to Nutrition Services Management | 3 | |||
| FON242 | Introduction to Medical Nutrition Therapy | Critical course | 3 |
Term 6
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| MAT206 or PSY230 |
Elements of Statistics or Introduction to Statistics | Students seeking university transfer may select MAT206 or PSY230 | CS or CS | 0–3 |
Term 7
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| BIO202 | Human Anatomy and Physiology II | Students selecting BIO201 need to take BIO202 | SG | 0–4 | |
| COM100 or COM110 or COM225 or COM230 |
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication | SB, SCB or SB, SCB or L, OCM or SB, SCB | 3 | ||
| (CHM130LL and CHM130) or CHM130AA |
(Fundamental Chemistry Laboratory and Fundamental Chemistry) or Fundamental Chemistry with Lab | NSI in combo w/ CHM130; and NSI in combo w/ CHM130LL; or NSI, SQ | 4 |
Term 8
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON225 | Research in Complementary and Alternative Nutrition Therapies | L | 3 | ||
| FON246AA | Community Nutrition Practicum | 2 | |||
| FON246AB | Community Nutrition Practicum Laboratory | 2 | |||
| FON210 or FON247 |
Sports Nutrition and Supplements for Physical Activity or Weight Management Science | 3 |
Term 9
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON245AA | Medical Nutrition Therapy Practicum | 2 | |||
| FON245AB | Medical Nutrition Therapy Practicum Laboratory | 2.5 |
Term 10
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON244AA | Food Service Management Practicum | 2 | |||
| FON244AB | Food Service Management Practicum Laboratory | 2.5 | |||
| FON250 | Nutrition and Dietetic Exam Review | 1 |
Course Area Key
Gateway Course = Generally the first major-specific course in a pathway.
Critical Course = A course that is highly predictive of future success in a pathway.
- CS = Computer/Statistics/Quantitative Application
- FYC = First-Year Composition
- L = Literacy & Critical Inquiry
- MA = Mathematics
- NSI = Natural Sciences
- OCM = Oral Communication
- QNR = Quantitative Reasoning
- SB = Social-Behavioral Sciences
- SCB = Social and Behavioral Sciences
- SG = Natural Sciences General
- SQ = Natural Sciences Quantitative
- WCM = Written Communication
Disclaimer
Students must earn a grade of C or better for all courses required within the program.
Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.
View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award at https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm13?id=178645.
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Previous Catalog Years
The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.
Previous catalog years for Associate in Applied Science (AAS) in Nutrition and Dietetic Technology
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