• Health Sciences Department

  • Contact Us

       31-10 Thomson Avenue
       Long Island City, NY 11101

       Room:  E300-O
       Phone: (718) 482-5973
                   (718) 482-5758
                   (718) 482-5905
                   (718) 482-5740
                   (718) 482-5762

  • Course Sequence

    THE “Clinical” Phase SEQUENCE BEGINS ONLY IN THE FALL I SEMESTER. SCD COURSES (IN BOLD) MUST BE TAKEN THE SEMESTER LISTED. Non SCD courses may be taken during any semester provided a student has successfully completed the prerequisite course requirements: SCB 204, ENG 102, MAT 120, SCN 240, and SSY101. PLEASE NOTE: SCB 204 is a prerequisite for SCD 201.

    DTP Clinical Phase Sequence

    Fall I 
    SCD 100 Foods  3
    SCD 206 Applied Dietetics  3
    SCB 204 Human Anatomy and Physiology II 4
    Fall II 
    SCD 251 Principles of Sanitation  2
    SCD 107 Careers in Food and Nutrition  1
    Spring I  
    SCD 250 Production Management  3
    SCD 260 Dietetic Field Experience I  1
    SCD 201 Clinical Nutrition A  3
    ENG 102 Writing Through Literature 3
    MAT 120 Statistics 3
    Fall I 
    SCD 202 Clinical Nutrition B  3
    SCD 221 Dietetic Field Experience II  2
    SCN 240 Food and Culture 3
    SSY 101 General Psychology 3
    Spring I 
    SCD 203 Life Cycle Nutrition  3
    SCD 253 Foodservice Management  3
    SCD 222 Dietetic Field Experience III  2
    SCD 270 Dietetic Seminar  1
  •  SCD100 Foods

    3 credits; 5 hours (2 lecture, 1 recitation, 2 lab) 

    This course will investigate the didactic and experientialcomponents of the scientific study of foods. Upon completion ofthe course, the student will have acquired a basic understandingof the scientific principles governing foods and the use ofcommercial food service equipment. Emphasis will be placed onthe identification of qualitative aspects of foods and elementaryfood preparation techniques.

    Prerequisite: ENC/ENG101, MAT096
    Pre-or Corequisitese for DT only: SCD000, SCD206

     SCD107 Careers in Food and Nutrition

    1 credit; 1 hour 

    This course introduces students to the available careers in thefood and nutrition industry. Topics include the role and functionof the food and nutrition professional, professional ethics andconduct, professional organizations, and the skills necessary tocomplete fieldwork/ internship. Students will explore personaland career goals as they develop a professional ePortfolio.

    Prerequisite: ENC/ENG101, MAT096, SCD100 

     SCD200 Introductory Nutrition

    3 credits; 3 hours 

    This course integrates the science of nutrition with the physical and life sciences such as chemistry, biology, and anatomy and physiology. Evidenced based research directs the study of digestion, absorption and metabolism of nutrients; the physical and chemical properties of nutrients; their metabolic functions; and food sources. Socioeconomic and behavioral factors that influence food selection and accessibility are addressed.

    Prerequisite: ENC/ENG101, MAT096 

     SCD201 Clinical Nutrition A

    3 credits; 5 hours (2 lecture, 3 lab) 

    This course is a study of the relationship between diet and disease. Students learn methods of nutritional assessment, obtaining nutrition histories and calculating and planning prescribed diets. Students will explore the relationship of diet to various disease conditions such as diabetes, weight control, cardiovascular disease, hypertension and allergies.

    SCB204, SCD200, SCD206 

     SCD202 Clinical Nutrition B

    3 credits; 5 hours (2 lecture, 3 lab) 

    This course is a continuation of the study of the relationship between diet and disease begun in Clinical Nutrition A. Emphasis will be placed on the dietary implications of gastrointestinal diseases, diseases of the liver, pancreas, gallbladder, kidney, surgery and cancer. Students will learn methods of calculating enteral and parenteral diets.

    Prerequisite: SCD201 

     SCD203 Life Cycle Nutrition

    3 credits; 4 hours 

    This course is the study of the nutrient needs of individuals throughout the life cycle. Emphasis will be placed on nutrition and food related behaviors, and the assessment of the physiological, socioeconomic and cultural factors affecting nutritional status. Nutrition and food related services of the government and non-profit agencies will be discussed.

    Prerequisite: SCD200
    Co-requisitefor DT only: SCD222, SCD253

     SCD206 Applied Dietetics

    3 credit course: 5 hours (2 lecture, 3 lab) 

    This course introduces students to the concepts, techniques, and skills needed to assess a client's nutritional needs, and to promote wellness through nutritional planning, counseling and education. Topics to be included are communication skills, education principles, interviewing and counseling techniques, and behavior modification, as well as the development, implementation, and documentation of a client nutrition care plan

    Prerequisite: SCD000, SCD200SCD100 is a corequisite for Dietetic Technician majors only 

     SCD221 Dietetic Field Experience II

    2 credits; 1 seminar hour, 16 fieldwork hours 

    This fieldwork course is an application of the principles learnedin Clinical Nutrition A. With supervision, students reviewmedical records, interview patients to obtain nutrition historiesand develop and document nutrition care plans. Studentscalculate and plan diets for weight control, diabetes andcardiovascular diseases. Attendance at a weekly seminar isrequired. Students must provide proper uniform, liabilityinsurance, and evidence of physical examination

    Prerequisite: SCD201, SCD260
    Corequisite: SCD202

     SCD222 Dietetic Field Experience III

    2 credits; 1 seminar hour, 16 fieldwork hours 

    This fieldwork course provides for the application of the principles learned in courses throughout the dietetic technician curriculum. The student will refine skills acquired from previous academic and fieldwork experiences. The student will choose placement at a foodservice management, clinical nutrition or community site. Attendance at a weekly seminar, designed to prepare the student for entrance into the job market, is required. Students must provide evidence of liability insurance and physical examination prior to beginning this course.

    Prerequisite: Prerequisite: SCD221 

     SCD250 Production Management

    3 credits; 5 hours (2 lecture, 3 lab) 

    This course covers the basic principles involved in the planning preparation and service of large quantities of food in foodservice facilities. Topics include food selection variables, menu planning techniques, forecasting procedures, “front and back of the house” management, recipe standardization, conversion and costing. Term projects are required

    Prerequisite: SCD100, SCD251
    Corequisite: SCD201, SCD260
    Prerequisite for Travel and Tourism: SCD100

     SCD251 Principles of Sanitation

    2 credits; 2 hours 

    This course addresses the sanitation and safety principles that guide the flow of food through a foodservice operation. Topics covered include the proper handling of food from procurement to service, facilities layout and design, cleaning and sanitizing procedures and integrated pest management. Students are required to pass the National Certification ServSafe exam to pass the course

    Prerequisite: SCD100
    Prerequisite for DT students only SCD206

     SCD253 Foodservice Administration

    3 credits; 4 hours (3 hours lecture, 1 hour lab) 

    This course deals with the organization and administration offoodservice systems in institutions. Topics include the functionsof management, personnel procedures, and management,marketing and promotional activities and human relationstechniques for employees and clients. Also, administrativeleadership topics are presented such as legal, organizationaland cost control aspects of management. Term projects andcase studies are required.

    Prerequisite: SCD250
    Co-requisite for DT majors only: SCD270

     SCD260 Dietetic Field Experience I

    1 credit; 8 fieldwork hours per week 

    This course is an application of theories learned in Quantity Food Production. The practical implementation of the principles involved in the preparation and service of large quantities of food in health care facilities will be studied. The student will actually be involved in the supervised preparation of large quantities of food in the various units of a foodservice system in a health care institution. Proper uniform, liability insurance, physical examination, seminars and reports are required.

    Prerequisite: MAT096, SCD100;
    Corequisite: SCD250

     SCD270 Dietetic Seminar

    1 credit; 1 hour 

    This course provides students with professional preparedness for a career in food and nutrition. Topics include health care policy, professional ethics, life long learning, professional credentialing and the dietetic technician registration exam.

    Co-erequisite: SCD253 for Dietetic Technician majors only 

     SCN240 Food and Culture

    3 credits; 3 hours 

    This course explores the foodways of population groups in the United States as an expression of identity and transmission of culture. The geographic, economic, religious and political factors that influence the development of regional food patterns in the United States are examined. The implications and impact of food production, preparation procedures, dining customs and their effect on American society, both past and present will be examined.

    Prerequisites: MAT096
    Pre or Co-requisite: ENC/ENG101
    This is a Writing Intensive course

  • Academic Calendar Thumbnail
    Academic Calendar
  • Schedule of Classes Thumbnail
    Schedule of Classes

  • Download Brochure
  • Student agreement form
    Download PDF Form
  • Informed Consent Form
    Download PDF Form