Nutrition and Dietetics
- A.A.S. degree program
- Individualized attention
- Transferable coursework
- Training in food & nutrition
- Professionally supervised practice
Take your interest in healthy living to a new level with a degree in Nutrition and Dietetics from Trocaire College! The Nutrition and Dietetics Program welcomed its first students in Fall 2010. The program is designed to meet the community’s growing need for professionals trained in nutrition and food service management.
Program courses inspire students to appreciate the science of nutrition and provides learning opportunities for students to translate that science into practical information for the general public. Students are also taught how to plan, manage and direct foodservice operations in institutional settings. An essential component of the program is the planned supervised practice experiences in area health care facilities and community agencies where students can put into practice their nutrition assessment, diet counseling and food service management skills.
Graduates of the program 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 of the program are eligible to write the Registration Examination for Dietetic Technicians as offered by the Commission for Dietetics Registration (CDR).
- High School diploma (minimum 80% average) or GED diploma with a minimum score of 2625.
- High School chemistry required with an overall average of 80%.
- Course credit or supervised practice hours may be granted for prior learning (coursework and/or experiential), please contact program director for more information.
- 2.0 cumulative average with minimum grades of "C" in laboratory sciences for current and transfer students.
Minimum Degree Requirements:
A total of at least 67 semester hours with a Quality Point Average of 2.0.
- General Education Requirements:
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, 6 credits
Social Science electives, 6 credits
- Program Requirements:*
- (DT101, DT102, DT103, DT104, DT201, DT202, D 203, DT204, DT205, DT206, DT207, DT208 HM204).
*A minimum grade of "C" (2.0) is required.
Semester 116.0 / 18.0 Credits
|BIO 109\109L||Essentials of Anatomy andPhysiology I\Lab||4|
|DT 101||Foundations of Nutrition||3|
|DT 102||Introductory Foods||3|
|DT 103||Nutrition Care Process||2|
|EN 101 or EN 200||English Composition or Advanced Composition||3|
|GS 100 or GS 102||College Seminar or College Success||1 / 3|
Semester 217.0 / 18.0 Credits
|CH 111\111L||General Chemistry I/Lab||4|
|DT 104||Community Nutrition||4|
|HM 204||Food & Beverage Service and Sanitation||3|
|Math Elective (MA 107 or higher)||3 / 4|
Semester 318.0 Credits
|DT 201||Diet and Disease I||3|
|DT 202||Supervised Practice - Long Term Care Settings||4|
|DT 204||Food Service Management & Operations I||2|
|Social Science Elective||3|
Semester 416.0 Credits
|DT 205||Diet and Disease II||3|
|DT 206||Supervised Practice - Acute Care Settings||4|
|DT 207||Seminar in Dietetic Technology||1|
|DT 208||Food Service Management & Operations II||2|
|Social Science Elective||3|
Nicole Klem, MS, RD
Niki Klem, MS is a Registered Dietitian with a passion for whole and local foods. She worked her way into food as a baker of sweet things while at Hobart & William Smith College for her BA in Sociology. She finished her graduate degree in Dietetics at D’Youville College and is championing a local foods market on Connecticut St. to serve the area, promote local producers/food makers and repurpose a Buffalo landmark.
She is Assistant Professor in Dietetic Technology Department, introducing future nutrition professionals to the ways that food and healthcare intersect. She has worked on developing and enhancing the curriculum and strategic plan and vision of the department. She is an active member on the boards of the Western New York Dietetic Association and of Slow Food Buffalo Niagara and provides nutrition education presentations at the Elmwood-Bidwell Farmer's Market during the summer months.
She is teaches DT 103 (Nutrition Care Process), DT 201/5 (Diet & Disease I/II), DT 104 (Community Nutrition) & oversees the clinical supervised practice experiences in the 2nd year of the program.
BS—Sociology Hobart & William Smith Colleges
BS/MS— Dietetics D’Youville College
Monday 1:00 PM – 4:00 Pm and Tuesday 10:00 AM – 1:00 PM
Office - Russell J. Salvatore School of Hospitality & Business
6681 Transit Road, Williamsville, NY 14221
Erin M. Burch, MS, RD, CDN
BS—Biology Fredonia State University
BS—Dietetics Buffalo State College
MS— Exercise Science & Health Promotion California University of Pennsylvania
Lisa Neuhaus, MS, RD,
BS—Clinical Dietetics SUNY Buffalo
MS— Nutrition SUNY Buffalo
Interim Program Director:
Dr. Linda Kerwin
Office: Room 332