Nutritional Science & Diet Technology
Mission
The primary goal of the Diet Technology program is to prepare students for entry into the Food Service Industry as Diet Technicians. Reflecting the diverse ambitions of students, the Diet Technology program provides access both to full-time employment and enrollment in four-year institutions. The program provides a strong intellectual framework, emphasizes professional skills and allows for optional practical experience. The program is designed to improve self-confidence as well as essential professional skills.
Programs of Study
A high school diploma, GED, or passing score on a
federally approved Ability To Benefit Test is required for admission
to all programs. Contact the Admissions Office
for more information.
Announcements
Feel free to email us with questions about the program.
Transfer Opportunities
NSCC has an articulation agreement with Simmons. Students graduating with a 3.0 GPA can enter Simmons as Juniors. Students with non nutrition degrees can take prerequisite courses at NSCC and transfer these to either undergraduate or graduate degree programs.
Web Resources
American Dietetic Association
Extensive resource for students, professionals and consumers. Includes information on registration, careers and transfer opportunities along with great current nutrition information.
Massachusetts Dietetic Association
State Dietetic Association providing information on licensure, organizational activities and current nutrition topics.
A Course with Community Spirit
Students Dish Out Community Service
Professor Lucas' Nutritional Sciences and Diet Technology students in the Introduction to Dietary Management class have successfully completed their community service project. The class served over one hundred meals at the Salem Mission. Students planned a wonderful menu, selected recipes, ordered food through a wholesale distributor and served the delicious meal. The menu included a hardy beef stew, rice, Caesar salad, biscuits, rich chocolate cake with fudge frosting and milk.
Students from the Culinary Skills for Nutrition class prepared the stew using industrial kitchen equipment. The biscuits were purchased from the Culinary Arts program and West Lynn Creamery donated the cake and milk.
Students enjoyed this project and felt that it enriched their learning. To quote Sue Coughlin who completed the project, "The goals set at the beginning of the project certainly came to fruition, and more. The thing I loved the most about the class, beyond all the valuable lessons and assignments we learned, was the fact that we did something for the community. Giving your time and effort for community service is a gratifying and rewarding experience. To incorporate learning and giving into one is the most wonderful experience of all."
Orientation
Nutritional Science Program Orientation
Questions or comments to blucas@northshore.edu.
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