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.
- 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, DT 104C, DT201, DT202, D 203, DT204, DT205, DT206, DT207, DT208).
*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 214.0 / 15.0 Credits
|CH 111\111L||General Chemistry I/Lab||4|
|DT 104||Community Nutrition Theory||2|
|DT 104C||Community Nutrition Practice||2|
|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|
Associate in Applied Science (A.A.S.)
(HEGIS Code Number 5404)
Office: Russell J. Salvatore School - Room 106
Nicole Klem, MS, RD
Niki Klem, MS, is a registered dietitian with a passion for whole and local foods. She cultivated her love of food in culture as a baker of sweet treats in a café nestled in the heart of the Finger Lakes while attending Hobart & William Smith College. Through extensive travel, she realized food is conversation, culture, history, and a way to share ourselves with others and promote health and longevity from within. She encourages everyone to enjoy the taste of eating seasonal and local foods, fresh from Western New York’s finest farms and food producers.
She loves teaching future nutrition professionals the ways that food and healthcare intersect. She has worked on developing and enhancing the curriculum and strategic plan and vision of the department and has great plans to develop creative ways of engaging with trends in nutrition. She is an active member of the Western New York Dietetic Association and Slow Food Buffalo and provides nutrition education presentations at the Elmwood-Bidwell Farmer's Market during the summer months. She enjoys hiking, backpacking and traveling with her rescue dog, Allie.
She and the Trocaire College Nutrition and Dietetics Program were featured in the Buffalo News as part of an In the Field segment. Niki is called on as a content expert and has been featured in several Buffalo News food articles that feature collaborations with area institutions such as Nardin Academy, Arden Farms Institute, Univera Healthcare, D’Avolio and the Independent Health Foundation.
Niki schedules, manages and oversees the Supervised Practice (internship) component of the Nutrition and Dietetics Program. Utilizing fantastic partners in the community, students are able to get hands-on experience, build contacts and explore career options all while in the program.
She welcomes all who are interested in making healthy food their profession – whether clinical care, community nutrition and education, entrepreneurial interests or food service in schools, workplaces or institutions, food has a way of promoting health, wellness and longevity in so many ways.
Bachelor’s of Science, Sociology
Hobart & William Smith Colleges
Master’s of Science, Dietetics
Office - Russell J. Salvatore School of Hospitality & Business
6681 Transit Road, Williamsville, NY 14221
Tiffany Sandroni, MS RD
Tiffany believes it is critical that an educator provide a variety of learning opportunities in the classroom and have the ability to break down information in a way that all students are able to understand it. Information must be delivered in a way that a strong core can be built. Upon this core, students are then able to understand the details and develop strong, professional insight.
Tiffany is currently employed as a clinical registered dietitian and preceptor at Erie County Medical Center.
Courses for Fall/Spring: DT 201 and DT 205, Diet and Disease
Bachelor’s of Science, Health Education
State University of NY Cortland
Master’s of Science, Nutrition and Dietetics
Benjamin Glurich, RD
Benjamin is a registered dietitian and former chef with an extensive food service background. Benjamin is a member of the volunteer board of directors for Ken-Ton Meals on Wheels and serves as Public Policy Co-Chair for the Western New York Dietetic Association. Benjamin works as a SNAP Nutritionist for Cornell Cooperative Extension of Niagara County providing nutrition education throughout the community.
Benjamin believes in a nurturing approach to education helping students grow by providing practical knowledge and skills that go beyond the classroom. He believes in fostering learning through hands on tasks and experience while instilling a sense of professionalism, responsibility, and accountability to students. Ben enjoys sharing his experience and knowledge with students offering a unique perspective on dietetics and nutrition from a culinary point of view.
Benjamin enjoys spending quality time with his wife and two young sons. He also enjoys working with his hands and has recently begun refurbishing and repurposing old furniture in his spare time.
Courses for Fall: DT 102 Introductory Foods
Bachelor’s of Science, Nutrition and Dietetics
Buffalo State College
Associate’s of Science, Culinary Arts
Niagara County Community College
Caryn Hufford, MS, RD, CDN
Master of Science, Nutrition and Dietetics
Northern Illinois University, DeKalb, Il
Didactic Program in Dietetics
Oregon State University, Corvallis, OR
Bachelor of Arts, Geography
State University of New York at Albany
Special Interests: Community nutrition and public health; Nutrition education
Other activities: Amateur competitive ballroom dancer and beginner ballroom dance instructor.
Courses for Fall: DT 101 Foundations of Nutrition, DT 103 Nutrition Care Process and DT 204 Food Service Management and Operations I
Office: Russell J. Salvatore School - Room 106