Nutrition and Dietetics

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).

For a complete listing of program requirements and Policies and Procedures, please see the Nutrition and Dietetics Student Handbook found in the resources section.

Program HighlightsProgram Highlights

Admission Requirements:

  • 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 1

16.0 / 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 2

17.0 / 18.0 Credits
CH 111\111L General Chemistry I/Lab 4
DT 104 Community Nutrition 4
DT203 Nutrition Education 3
HM 204 Food & Beverage Service and Sanitation 3
Math Elective (MA 107 or higher) 3 / 4

Semester 3

18.0 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
Philosophy/Religious Studies 3
Literature Elective 3
Social Science Elective 3

Semester 4

16.0 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
Philosophy/Religious Studies 3
Social Science Elective 3


Associate in Applied Science (A.A.S.)
(HEGIS Code Number 5404)
Program Director:
Kathy Border
Office: Room 204 - Russell J. Salvatore School of Hospitality & Business
6681 Transit Road, Williamsville, NY 14221


Kathy Border, M.Ed.,RD, CDN

Director of Dietetic Technology


About Kathy:

Kathleen M. Border is Program Director of the Dietetic Technology Program.  She received her Bachelor’s Degree in Foods and Nutrition from SUNY Plattsburgh, completed her dietetic internship at Brigham & Women’s Hospital, and her Master’s in Nutrition Education from Framingham State College.  Kathy is currently taking classes at D’Youville College towards an Ed.D in Health Policy/Health Education. Her research interests include enhancing teaching and learning techniques in dietetics education.  Her career in dietetics has included positions in clinical dietetics, public health nutrition and education.   Kathy started at Trocaire in 2009 to design and launch the dietetic technology program which welcomed its first students in the fall semester of 2010.  The program includes a variety of courses aimed to build knowledge and skills in areas needed to thrive in the current workplace. As Past-President of the New York State Dietetic Association, Kathy has always felt it important to volunteer in professional and community service agencies.  She was recently received recognition for her commitment to nutrition education and service with the  Outstanding Educator Award by the Academy of Nutrition and Dietetics (2012) and The Council of Food Service Associations Silver Medal Award by the Western New York Dietetic Association (2009).  Kathy lives in South Wales with her husband, Charlie and three teenagers.  She enjoys cooking, traveling and keeping up with her busy family!

BS—Food/Nutrition SUNY Plattsburgh

MEd—Nutrition Education Framingham State University



Nicole Klem, MS, RD




About Nicole:

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

Office Hours

Monday 1:00 PM – 4:00 Pm and Tuesday 10:00 AM – 1:00 PM

Contact Information

Office - Russell J. Salvatore School of Hospitality & Business
6681 Transit Road, Williamsville, NY 14221





Erin M. Burch, MS, RD, CDN

Adjunct Professor



About Erin

BS—Biology Fredonia State University

BS—Dietetics  Buffalo State College

MS— Exercise Science & Health Promotion California University of Pennsylvania

Contact Information




Lisa Neuhaus, MS, RD,

Adjunct Professor



About Lisa

BS—Clinical Dietetics SUNY Buffalo

MS— Nutrition SUNY Buffalo

Contact Information


Program Director: Kathy Border
Office: Room 204 - Russell J. Salvatore School of Hospitality & Business
6681 Transit Road, Williamsville, NY 14221