NUTRITION AND DIETETICS DIETETIC TECHNICIAN PROGRAM STUDENT HANDBOOK COLUMBUS STATE COMMUNITY COLLEGE

NUTRITION AND DIETETICS DIETETIC TECHNICIAN PROGRAM STUDENT HANDBOOK COLUMBUS STATE COMMUNITY COLLEGE Revised November 2017

Message from the Dean of Health & Human Services On behalf of the faculty, associates and administrators of the HHS Division, welcome to Columbus State Health & Human Services. A robust and eclectic group of academic disciplines are available to prepare you for your career aspirations in one of our six academic departments. We are glad you have selected Columbus State to formalize your educational experience and hope that your educational journey is a positive one. Many resources are available to you to help ensure student success. Your faculty, teaching assistants, associates, HHS Advising team and administrators are available to answer your questions and guide you through this exciting time in your life. If we do not have the answer, we will find it together. This handbook is an important tool and it is imperative you understand your responsibilities as a student at Columbus State and in your respective HHS degree or certificate program. Please make sure to read all the contents and ask any and all questions you may have about this document or your academic program requirements. Take the time to become involved in your campus. With many organizations, clubs, athletic, recreational and wellness programs, afford yourself the chance to meet new people and maximize the student life experience. Engage all that the campus has to offer you and your unique interests. The Columbus State HHS Division is committed to your academic success and ensuring that the support measures you need are in place to encourage your degree or certificate completion. Again, welcome and good luck in your upcoming academic journey! We are glad you are here! All my best & Go Cougars!! Thomas A. Habegger, Ph.D. Dean, Health & Human Services Columbus State

Nutrition and Dietetics Program / 3 Table of Contents I. Welcome 5-6 II. College Policies Statement Acknowledging Handbook Changes 7 Student Code of Conduct 7 Disclosure Statement 8 Individuals with Disabilities 8 FERPA 8-9 Notice of Non-Discrimination 9 Sexual Harassment/Title IX 9 Military and Veterans Services 10 Drug and Alcohol Free Campus 10 Tobacco Free Campus 10 Grade Grievance Procedure 10-11 Grade Grievance Process 11-12 Liability Insurance 12 Social Media Guidelines 13 Health Records 13 Campus Safety/Clery Act 13-14 III. Program Information Hospitality Management Dept. Mission Statement 15 Dietetic Technician Major Mission Statement 16 Dietetic Technician Program Goals 16 The Path to Becoming an NDTR 16-17 Itemized Cost for the DT Program 17 Working Conditions/Health Risks 18 Admission/Continued Participation Requirements 18 Dispute of Admission Denial/Continued Participation 18 Student Abilities 19-20 Professionalism 20 IV. Program Policies Grading 20 Attendance 21 Program Schedule 21 Social Media Devices 21 Confidentiality 22 Uniform Requirements 22-23 Travel/Parking 23 Communication 23

Nutrition and Dietetics Program / 4 V. Program Statements Due Process 24 Health and Human Services Academic Advising 24 College Support Services 24 Background Checks/Drug Screens 25 Removal Due to Health/Safety Risks 25 Conforming to Host Agency Policies 25 Program vs Clinical Admission 25 Physical Contact 26 Course Criteria Changes 26 Academic Expectations 27 Preparation for Class 27 Prior Learning Credit 28 Program Curriculum 28 Supervised Practice Experiences 28 Documentation of Supervised Practice Experiences 28 Educational Purpose of Supervised Practice Experience 28 Student Retention, Remediation and Performance Monitoring 29 Formal Assessment of Student Learning 29 Student Illness/Injury in Practicum Setting 29 Security Issues 29 Withdrawal/Refund of Tuition/Fees 29 Discipline/Termination Procedures 30 Program Completion Requirements 30 Achievement of Course Completion 30 Program Plan of Study 31 Transfer Agreements 32 Professional Membership Opportunities 32 Verification Statements 33 Student Complaints 33 Access to Student Records 33 VI. Appendix VII. Consent Agreements

Nutrition and Dietetics Program / 5 I. Welcome Welcome to the Dietetic Technician Program in the Hospitality Management Department at Columbus State Community College. You have chosen to prepare for an interesting and rewarding profession that is essential for the health and well-being of all people. The faculty looks forward to helping you achieve your educational goal. It is our goal to assist you in developing the knowledge and skills needed to become a Nutrition and Dietetics Technician Registered (NDTR). Your success as a student will require that you be diligent and committed to the education needed to prepare you to be employed in the field of dietetics. Achieving excellence in your chosen field will open many opportunities for you in the future. I am here to guide and assist you in whatever way possible. If you need help, or have questions please contact me. I am available by appointment, or on a drop in basis. We wish you the best as you seek to become a competent professional skilled in the art and science of food and nutrition. May your time at Columbus State Community College be enjoyable and rewarding. Jan Van Horn, MS, RD, LD Dietetic Technician Program Coordinator

Nutrition and Dietetics Program / 6 This program handbook for dietetic technician students has been developed to inform you of policies and procedures and to guide you in completing the requirements to become a dietetic technician. The Dietetic Technician Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, phone: 312-899-5400. The purpose of ACEND is to serve the public by establishing and enforcing standards for the educational preparation of dietetics practitioners; ACEND recognizes dietetics education programs that meet these standards. As a student at Columbus State Community College, you will find the College Catalog a useful resource. The college rules and regulations can be found in it as well as in the College Student Handbook. A copy of the catalog and student handbook can be accessed on the website at www.cscc.edu. You are responsible for adhering to the rules given in those publications as well as the ones given in this handbook. The Hospitality Management Department personnel are here as another valuable resource. They are as follows: Jan Van Horn, MS, RD, LD Professor Dietetics Programs Curt Laird, PhD Chair, Hospitality Management Karen Krimmer, BBA, AAB, CC, CWPC Associate Professor Barry Young, CEC, CCE, AAC Assistant Professor Gretchen Friend MS, CHE Assistant Professor Diane Souza, BS, CEPC Instructor Paula Gallagher, MFN, RD, LD Annually Contracted Faculty Adam Hagar CCC, CPC, CDM, CFPP, CTA Teaching Assistant Lori Beckman, Laboratory Assistant

Nutrition and Dietetics Program / 7 II. College Policies Statement Acknowledging Changes to the Student Handbook All policies and procedures within this student handbook are subject to federal, state, and local law as well as national and state governing bodies. As changes in the law or policy by one or more of these agencies occur, corresponding changes to the handbook are necessary. Students are advised that these changes may occur with or without prior notice. Student Code of Conduct Columbus State Community College (CSCC) has a high standard of conduct for members of its college community, including students. Consistent with the educational mission of the College, CSCC students are expected to perform all work honestly, maintain prescribed academic standards, pay all debts to the college, and respect the property and rights of others. To ensure the maintenance of an environment conducive to the attainment of the educational mission of CSCC, the President is authorized to establish such rules and regulations as are deemed appropriate and necessary for the orderly operation of the college. In addition to these rules, the behaviors enumerated under Academic and Behavioral Misconduct may result in penalties up to and including expulsion from the college. Should the concern involve allegations of violations of students civil rights by employees, including but not limited to sexual harassment, sexual misconduct, and/or harassment, the matter will be referred to the college s EEO officer for disposition. The student conduct process at CSCC is not intended to punish students. Rather, it exists to protect the interests of the college community and to challenge those whose behavior is not in accordance with our policies. Sanctions are intended to challenge students moral and ethical decision-making and to help them bring their behavior into accord with our community expectations. When a student is unable to conform his/her behavior to community expectations, the student conduct process may determine that he/she should no longer share in the privilege of participating in the CSCC community. Students should be aware that the student conduct process is different from criminal and civil court proceedings. Procedures and rights in student conduct proceedings are conducted with fairness to all, but do not include the same protections of due process afforded by the courts. Due process, within these procedures, assures timely written notice and a hearing before an objective decision-maker. Students continue to be subject to city, state, and federal laws while at CSCC, and allegations, charges or violations of those laws may also constitute violations of the Student Code of Conduct. In such instances, CSCC may proceed with disciplinary action under the Student Code of Conduct independently of any criminal proceeding involving the same conduct and may impose sanctions for violation of the Student Code of Conduct even if such criminal proceeding is not yet resolved or is resolved in the student's favor. No student will be found in violation of CSCC policy without information showing by a preponderance of the evidence that a policy violation occurred. In CSCC s sole discretion, sanctions will be proportionate to the severity of the violation(s). The full Student Code of Conduct can be accessed through the current College Catalog.

Nutrition and Dietetics Program / 8 Disclosure for Students Pursuing Health and Human Services Programs Students who are pursuing degrees or certificates leading to application for professional licensure or certification, and/or who will be participating in clinical placements, internships, practicums, or similar experience through their program, should be aware that Columbus State Community College may require a criminal background check, fingerprinting, or drug screening prior to placement or acceptance into such a program. Each student is responsible for paying for the background check or other screening process as required by the program. Should the background check indicate a conviction, the academic program will make reasonable efforts to place students. However, it will be up to the host facility to determine whether a student will be allowed to perform his/her clinical placement, internship, practicum, or similar experience at that facility. If it is unlikely that a placement can be found, the academic program may deny acceptance into the program of study. Students shall further be aware that a criminal record may jeopardize licensure by the state certification body. Students should consult the licensing certification body corresponding with their intended occupation for details. Successful completion of a program of study at the College does not guarantee licensure, certification or employment in the relevant occupation. Standards may change during a student s program of study. This policy can be found in on page 43 of the CSCC Student Handbook at: http://www.cscc.edu/services/studenthandbook/ Individuals with Disabilities It is Columbus State policy to provide reasonable accommodations to students with disabilities as stated in the Americans with Disabilities Act (ADA) and Section 504 of the Rehabilitation Act. If you would like to request such accommodations for access, please contact Disability Services: 101 Eibling Hall, (614) 287-2570. Email or give your Instructor a copy of your accommodations letter from Disability Services as soon as possible. Accommodations do not start until the letter is received, and accommodations are not retroactive. Delaware Campus students may contact an Advisor in the Student Services Center on the first floor of Moeller Hall, (740) 203-8000. FERPA The Family Educational Rights and Privacy Act (FERPA) afford eligible students certain rights with respect to their educational records. The student has the right to inspect and review the student s education records within 45 days after the day Columbus State Community College receives a request for access. The student has the right to request the amendment of the student s educational records that the student believes is inaccurate, misleading, or otherwise in violation of the student s privacy rights under FERPA. The student has the right to provide written consent before the college discloses identifiable information from the student s educational records, except to the extent that FERPA authorizes disclosure without consent. The student has the right to file a complaint with the U.S. Department of Education concerning alleged failures by Columbus State Community College to comply with the

Nutrition and Dietetics Program / 9 requirements of FERPA. For more information on FERPA, visit the U.S. Government s website at: https://studentprivacy.ed.gov/ Notice of Non-Discrimination Columbus State Community College is committed to maintaining a workplace, academic environment, and athletic environment free of discrimination and harassment. Therefore, the college shall not tolerate discriminatory or harassing behavior by or against employees, faculty members, vendors, customers, students or other persons participating in a college program or activity. While the college does not tolerate any form of discrimination or harassment, the Non- Discrimination/Anti-Harassment Policy and related procedures are intended to cover discrimination and harassment based on protected class. Protected classes for purposes of this policy are sex, race, color, religion, national origin, ancestry, age, disability, genetic information (GINA), military status, sexual orientation, and gender identity and expression. http://cscc.edu/_resources/media/about/pdf/3-43.pdf Sexual Harassment/Title IX Title IX is a federal law that prohibits sex-based discrimination in education programs and activities receiving federal financial assistance. education programs and activities include all of a school s operations, including employment and school-sponsored athletics and activities (on or off campus). Title IX protects students, employees and third parties with a relationship to the College whether on or off campus. This includes: Columbus State students; faculty, staff and interns; applicants for employment or education; high school students participating in programs at Columbus State; visiting student athletes; and campus visitors. It prohibits sex discrimination in educational institutions, programs and activities. This includes, but is not limited to: sexual assault; domestic, intimate partner and dating violence; gender-based stalking; sexual harassment (quid pro quo and hostile work environment); failing to provide appropriate accommodations for a pregnant or parenting student; and treating a person differently based on marital status. For more information, please refer to Columbus State Community College s Title IX website. This site can be accessed through the following web address: http://www.cscc.edu/services/title-ix/

Nutrition and Dietetics Program / 10 Military and Veterans Services Columbus State s Military and Veteran Services exists to facilitate the transition from boots to book bags. The office regularly assists veterans, service members and their families in applying for benefits, navigating admissions, advising, and registration processes, and in maintaining ongoing progress to achieve successful program completion. If you would like more information regarding military and veterans services, please contact the Office of Military and Veterans Services in Delaware Hall room 156. You may also call (614) 287-2644. http://www.cscc.edu/resources/media/about/pdf/7-15.pdf Drug and Alcohol Free Campus It is the philosophy of Columbus State Community College to maintain a drug and alcohol free campus. Manufacture, use, dispersal, possession, or distribution of any such controlled substances is prohibited by students, faculty, and staff. Violation of this policy could be grounds for program expulsion, dismissal, and/or further corresponding legal action. If you feel that you may have a substance abuse issue, please contact the Office of Mental Health and Substance Abuse Counseling in Nestor Hall room 010, or phoning (614) 287-2818. Tobacco Free Campus Columbus State is committed to promoting a healthy lifestyle and workplace environment and will support administrators, faculty, staff and students in their efforts to reduce or discontinue the use of tobacco products. The College has adopted a tobacco free policy that supports a healthy environment for all who are on the grounds of any of our district locations. The primary emphasis of this approach is to focus on the elimination of tobacco use on all College property with cessation left as a choice for the individual. The use of all types of tobacco products is prohibited in all Columbus State district buildings and on all College-owned or leased properties including parking lots, garages and all outside areas. The College will support administrators, faculty, staff and students in their efforts to reduce or discontinue the use of tobacco products. For more information, please refer to Policy 13-13 of the Columbus State Community College Policy and Procedures Manual. The policy can be accessed at the following web address: http://cscc.edu/about/tobaccofree/tobacco_free_policy.pdf. Grade Grievance Procedure and Grade Grievance Form The Columbus State Community College grade grievance procedure provides a method of recourse to students who reasonably believe that a final course grade was assigned in error. This is intended for students who believe the instructor made an error in computing the final grade, evaluated the student using different standards than applied to others in the class or failed to follow the grading policy as stated in the course section syllabus.

Nutrition and Dietetics Program / 11 The College will maintain a Grade Grievance Committee whose purpose is to determine if a grade grievance appeal is warranted in accordance with procedure 5-09 (D), and facilitate the grade grievance hearing panel appeal process. The committee is composed of eleven members, five of whom are faculty members from the Arts and Sciences division, five of whom are from the Career and Technical division, and one faculty representative from the Columbus State Education Association (CSEA). Committee members are chosen by the dean of the respective division. Committee members will serve a term of three years, with approximately one-third of the members rotating off the committee each year after the second year. Two committee members, one from each division, are appointed to serve as co-chairpersons by the division deans. Grade Grievance Process a. When a student s final grade has been posted to his/her transcript, and the student believes that an error in evaluating or recording a grade has occurred, the student must first contact the instructor no later than the end of the second week of the semester following the posting of the grade. If the instructor of record is no longer affiliated with the College, the student shall contact the department chairperson or his/her designee. b. After discussion with the student, the instructor of record will determine whether or not an error in grading has been made and will communicate his/her decision to the student and department chairperson within five business days of the student contact. If the instructor agrees that an error in grading has occurred, the instructor must authorize the Records and Registration Department to change the grade on the student s transcript. c. If the instructor disagrees that an error has been made the instructor has five (5) business days to notify the student. If the student remains dissatisfied with the instructor s reasoning, the student must complete and submit a Grade Grievance form (available in the Office of the Registrar) and supporting documentation to the department chairperson or designee within seven (7) calendar days of notification from the instructor. d. If the instructor does not respond within five (5) business days, the student has an additional seven (7) calendar days to complete and submit a Grade Grievance form (available in the Office of the Registrar). When submitted, the form must include a written statement from the student clearly stating why the disputed grade should be changed along with documentation supporting the student s claim. After consulting with the instructor and student, the department chairperson or designee must communicate to the student and instructor his/ her decision within four (4) business days. e. If the chairperson upholds the awarded grade, the chairperson informs the student that he/she may appeal the decision to the College Grade Grievance Committee. The chairperson submits the Grade Grievance form and supporting documentation to the College Grade Grievance Committee for a possible hearing.

Nutrition and Dietetics Program / 12 f. The College Grade Grievance Committee co-chairpersons will review the documentation and determine whether or not the grievance warrants a formal hearing panel and communicate their decision to the student, instructor and chairperson. g. If a hearing panel is warranted, a hearing panel will be formed to review the grievance. The hearing panel will be composed of three faculty members: two faculty members will be from the department in which the grievance originated and will be chosen by the department chairperson, and one faculty will be selected by the College Grade Grievance Committee co-chairpersons from the College Grade Grievance Committee to chair the hearing panel and be from a department other than the department from which the grade is being grieved. h. The student may be accompanied at the hearing by a College official (faculty, administrator or full-time staff) to provide personal support in a non-speaking role. i. The hearing panel shall consult with both the instructor and the student, separately, at an agreed upon time to determine the validity of the grievance. The student and instructor are encouraged to use this opportunity to provide written and verbal information regarding the grade grievance to the panel. The hearing panel will rule on the validity of the grade grievance based on this information. If the instructor is no longer affiliated with the College, the department chairperson or designee may meet with the hearing panel in lieu of the instructor. j. After consideration, the hearing panel shall inform both the student and instructor of the hearing panel s decision and submit a report of its findings to the department chairperson either confirming the student s grade remains as assigned by the instructor or asserting the grade be changed. In the latter case, the department chairperson will implement a change of grade to the Records and Registration department. k. The decision of the hearing panel is final and may not be appealed. Minor changes to this procedure that do not unreasonably prejudice the parties shall not be grounds to invalidate the process. For more information, please refer to Procedure 5-09D of the Columbus State Community College Policy and Procedures Manual located at: http://www.cscc.edu/_resources/media/about/pdf/5-09d.pdf Liability Insurance Liability insurance is a requirement of all Dietetic Technician students before entering the supervised practice portion of the curriculum. This is purchased for you by the college and is covered by lab fees in Dietetic Technician Practicums I and III. This policy only covers you during supervised practice experiences. CSCC maintains liability and property insurance to cover actionable legal claims from liability.

Nutrition and Dietetics Program / 13 Social Media Guidelines Columbus State encourages a decentralized approach to social media management, while at the same time upholding brand standards and the college s mission. Social media can take many forms, including but not limited to blogs, online forums, and networking sites. To help faculty, staff, and student groups with creating and maintaining a presence for a group, event or department, the college has assembled a list of guidelines and best practices. For more information, please refer to the Columbus State Community College Social Media Guidelines. These guidelines can be accessed at the following web address: http://www.cscc.edu/_resources/media/about/pdf/social%20media%20guidelines.pdf These guidelines will be updated as technology and communication channels continue to evolve. Health Records If you are accepted to, or take courses in, the following technologies or programs, you must submit a health record prior to registering for or attending technical classes: Clinical Laboratory Assisting (CLA), Criminal Justice-Law Enforcement Academy Track, Dental Hygiene, Dietetic Technician, Early Childhood Development and Education, EKG Certificate, Emergency Medical Services Technology, Fire Science, Medical Assisting Technology, Medical Laboratory Technology, Multi-Competency Health, Nuclear Medicine, Nursing, Nursing Certificate Programs (NURC), Phlebotomy, Practical Nursing, Radiography, Respiratory Care, Sterile Processing Technology, Surgical Technology, and Veterinary Technology. Specific requirements vary by technology but could include a physician s examination, immunizations, and screenings. The health record forms will be provided by your department or can be found by accessing the Health Records Office webpage. Deadline dates for receipt of these health records are also available at the Health records Office webpage. This site can be accessed at: www.cscc.edu/healthrecords. Campus Safety/Clery Act Any college campus offers an open, welcoming environment where many people congregate during the course of a day. To be safe, everyone should be aware of his/her surroundings at all times. Students with safety/security concerns can contact Columbus State Police Department personnel at 614-287-2525 or text crime tips to 67283 from their cell phone. (In the text, type CSCCTIP and enter a space. Everything after the space will be sent as the tip.) Criminal acts, accidents, suspicious behaviors, or emergencies must be reported to the Columbus State Police. The Police Department is located in Delaware Hall 047. Safety personnel can provide a Security Escort if requested. Call 614-287-2525.

Nutrition and Dietetics Program / 14 The Clery Act is a federal law that promotes campus safety by ensuring that students, employees, parents and the community are well-informed about public safety and crime prevention matters at colleges and universities. By October 1 of each year, colleges and universities must submit a summary of required information which includes the past three (3) calendar years of campus crime statistics in specified crime categories, fire safety data and certain safety policy statements. For the most current access to Columbus State s Clery Act reporting documents, please visit the following web address: http://www.cscc.edu/services/publicsafety/pdf/annual%20security%20report.pdf.

Nutrition and Dietetics Program / 15 III. Program Information Hospitality Management Department Mission Statement The mission statement for the department is consistent with and further defines the mission of the college. The Hospitality and Sport & Exercise Studies group is integrated to meet a variety of needs in the central Ohio community for affecting the human experience. The emphasis in these technologies is placed on real work situations, hands on training and a strong theoretical base on which to derive decisions about career choice and direction. Customer service is at the core of the programs. Meeting the needs of a varying student population diverse in gender, race, socio-economic status, disability, veteran status, sexual orientation, religious background and educational level is a goal of the faculty and staff in our programs. In turn, educating students to meet those same needs in the larger society is our challenge to our student population. Several majors leading to Associate of Applied Science Degrees are available in the department: Culinary Apprenticeship, Dietetic Technician, Restaurant and Foodservice Management, Baking and Pastry Arts and Hotel, Tourism and Event Management. In addition, certificates are available as follows: Baking, and Meeting and Event Management. Graduates of the Dietetic Technician Major will be able to: Maintain appropriate standards of professionalism, including ethical behavior and adherence to dress and grooming codes required for the industry. Set and maintain high quality service standards for satisfying diverse customers. Demonstrate effective written and oral communication skills with management, employees and customers. Apply nutrition principles to menu planning and food production for a variety of customers. Modify diets and menus to meet the needs of persons requiring texture, energy and nutrient modifications. Gather and analyze diet history data and apply this information to nutrition care planning for persons on normal and modified diets. Provide basic nutrition education for individuals and groups. Plan, organize, and supervise the production and service of food and beverage to customers. Define concepts and procedures for purchasing, receiving, storage and inventory; and develop specifications for purchase of food and non-food items. Produce high quality food products using appropriate ingredients and equipment. Demonstrate knowledge of and an ability to comply with laws, rules and regulations governing foodservice and healthcare operations. Monitor and analyze quality of patient care and foodservice operations.

Nutrition and Dietetics Program / 16 Dietetic Technician Major Mission Statement The mission of the Dietetic Technician Major is to provide a program which meets the needs of its students and the Central Ohio employers. Through the provision of a variety of general, basic and technical didactic coursework and a variety of supervised practice experiences, the graduate will be qualified for an entry level dietetic technician position. This mission coordinates with the College and Hospitality Management mission statements. Dietetic Technician Program Goals The Columbus State Dietetic Technician Program Goals for 2013-2018 are as follows: Goal 1 The Dietetic Technician Program will adequately prepare graduates for a successful outcome on the national registration exam. Goal 2 The Dietetic Program will adequately prepare a diverse group of graduates with the knowledge, skills and abilities to satisfactorily perform entry level job duties within the DTR scope of practice. The Path to Becoming a NDTR To become credentialed as a Nutrition and Dietetics Technician Registered (NDTR) you will need to complete the following steps: You must graduate from an accredited dietetic technician program such as the one in which you are enrolled. At Columbus State you will need to complete all courses in the curriculum. These include both general education and technical didactic course work, as well as 450 hours of supervised practice. To qualify for graduation you will need to attain a 2.00 grade point average (GPA) or higher in each category. Many of the courses require a C grade (2.00) to proceed to another course. Specific information about each course can be found in the College Catalog course descriptions. After graduation, the program coordinator will complete a verification form and give you several copies. This is a document that confirms you have completed a legitimate dietetic technician program. Future employers may request an original copy during the application process and CDR may need a copy to document you qualify to take the examination. After you have qualified for graduation and received the Associate of Applied Science (A.A.S.) degree, the program coordinator will submit documentation to the Commission on Dietetic Registration (CDR) stating you are eligible to take the national examination to become a Nutrition and Dietetics Technician Registered (NDTR). Several weeks later you will receive

Nutrition and Dietetics Program / 17 forms from CDR to complete and send to Pearson Vue along with the required fee. Pearson Vue will then send you a permission slip that allows you to go to a designated testing center and take the computerized examination within the next year. You will know whether or not you passed immediately. The next step is to maintain the NDTR credential. Life-long learning is a necessary way of life to be a knowledgeable professional. You will need to develop a Professional Portfolio in which you will establish educational goals to guide your continuing education for the next five years. After each five year period you will develop new goals for yourself. As you progress through each five years period you will need to document what you do to achieve your goals. Itemized Cost for the DTR Program In the process of pursuing the educational goal to become a Dietetic Technician Registered, there are several expenses. For the full time student the cost for your education is divided somewhat evenly between the five semesters of the program. They include the following: Tuition $8835.45 (Out of State - $19,566.95) Laboratory fees 455.00 Application and other fees 50.00 Books 1800.00 Uniforms 100.00 Heath records 200.00 Other supplies 50.00 Travel/Parking 370.00 Professional memberships 20.00 Total $ 11,880.45 (Out of State - $22,611.95) In addition to these items which pertain directly to your education at Columbus State Community College, you will need to plan to cover the normal every day cost of living (housing, food, clothing, etc.).

Nutrition and Dietetics Program / 18 Working Conditions/Health Risks Practicum experiences include a variety of foodservice and clinical settings. Students may come into contact with patients/residents that have an infectious disease. Admission/Continued Participation Requirements Prerequisites/Admission Requirements- Prerequisites for entry/admission into the program include a cumulative GPA of 2.5 or higher (minimum of 12 credit hours at the most recent institution), placement into MATH 1050 or higher and placement into ENGL 1100. Acceptance is also based upon successful completion of a background check, drug screen and completion of a health record. The program is accredited by ACEND for, and may accept up to 20 students per academic year. GPA/Grade Requirements- Students in the program are required to achieve a grade of C or higher in the following classes: All Dietetic Practicums, Medical Nutrition Therapy I and II, HNTR 2277 DTR Exam Review, HNTR 1153 Nutrition for a Healthy Lifestyle, BIO 2300 Anatomy, BIO 2301 Physiology, HOSP 2224 Hospitality Supervision & Quality Management, and HOSP 2219 Food Production & Menu Management. Background Check- Required for program acceptance. Drug Screening- Required for program acceptance. Health Requirements/Immunizations- Required health checks and immunizations for the program/clinical experiences updated annually. Insurance Requirements- Medical insurance coverage is highly recommended. Supervised practice sites and the college are not responsible for medical care expenses. Dispute of Admission Denial or Continued Participation Refusal In the event of denial of admission or a refusal on the part of the program to allow the student to continue, the student has the right to appeal through meeting with the program s coordinator. Such appeals will pertain only to the admission/continued participation requirements listed in this handbook.

Nutrition and Dietetics Program / 19 Essential Skills, Abilities, and Knowledge to Be a Successful Graduate The following standards are essential to the students ability to acquire knowledge and develop the skill required for success in the program/profession. These standards are based on the essential skills required of the program student/professional. Student Abilities Student abilities relate to the basic activities that a student must be able to perform to complete the Dietetic Technician Program curriculum. Each student must be able to: Attend scheduled classes, labs, and supervised practices and be present for examinations and testing. Travel to clinical sites and have mobility within and around the sites. Assimilate information presented via lecture, handouts, videos, discussions, computer, and/or other educational methods. Complete assignments such as written assignments, oral presentations, class participation, examinations, and computer-based activities. Apply the assimilated information to appropriate situations. Effectively communicate with patients/clients, their families, faculty, and other professionals using oral, phone, written, and computer methods in individual and group settings. Demonstrate communication skills using non-verbal reading, understanding, be able to follow instructions (e.g. must communicate effectively with both spoken and written English language, etc.). Interpersonal Skills- Must have the ability to have positive interactions with patients and others from multicultural backgrounds. Participate in supervised practice activities as scheduled. Mental/Emotional Requirements- Must demonstrate flexibility; work in stressful situations while maintaining composure; be adaptable to unpleasant situations. Demonstrate sufficient problem-solving skills to assess multifactorial aspects of nutrition care, including clinical judgment/decision making. Student must have the ability to think critically, assess, analyze, interpret, problem solve, and recognize cause effect relationships. Organize and prioritize necessary tasks within time constraints.

Nutrition and Dietetics Program / 20 Demonstrate sufficient vision, smell, and taste to evaluate the appearance, aroma, and flavor of food. Demonstrate sufficient upper-body strength and manual dexterity to operate and clean household and institutional equipment required for food preparation and food service. Demonstrate sufficient vision to observe compliance with food sanitation and safety codes. Practice Patient/Client Participation- Notice of possible participation as a practice patient/client (e.g. must be able to participate as a patient for laboratory practice sessions) Acquisition and Application of Knowledge/Skills (Examples)- Active gathering, reviewing and understanding relevant information and skills for the program, and applying the information and skills to complete required tasks. Skills must be demonstrated during and upon completion of the program (e.g. apply medical nutrition therapy principles; appropriately use the medical record to gather information and document; apply legal concepts and regulations to the practice of dietetics.) Each student must determine his/her ability to achieve these functions. Any potential student requiring special accommodations to fulfill Program requirements should inform the Program Coordinator and schedule an appointment with Disability Services. Professionalism Professional and Ethical Behavior- Must follow appropriate ethical standards and ethical behavior (e.g. Morally and ethically accountable for actions and behaviors, HIPPA requirements, etc.) Code of Professional Responsibility- Students are required to follow the principles outlined in The Academy of Nutrition and Dietetics Code of Ethics for the Profession of Dietetics ; Journal of the American Dietetic Association Journal, August 2009. IV. Program Policies Grading- The grading scale below is used in the following courses: all Dietetic Practicums, Medical Nutrition Therapy I and II and HNTR 2277 DTR Exam Review. 92-100% = A 84-91% = B 76-83% = C 68-75% = D 67% or lower = E

Nutrition and Dietetics Program / 21 Attendance Policy Acceptance into the Diet Tech program requires a commitment to be present in all classes and practicums. Attendance - Attendance for all lecture classes and practicum courses in the Diet Tech Program is mandatory. Attendance will be taken in all classes and practicums. Tardiness - Prompt arrival to classes and practicums is expected of all students. Late arrival is disrespectful to faculty and to other students. If a student arrives more than 10 minutes after the practicum/class is scheduled to begin, the student will be considered absent for the practicum/class. Any student missing more than 20% of any program course or practicum will automatically be withdrawn from the Diet Tech program. Class absences If a student is unable to attend a lecture class, the student must notify the instructor by email at least 2 hours before the class is scheduled. Students are to provide documentation for absences to the instructor. A student missing more than one unexcused class will be given a grade deduction per the syllabus. Practicum Absences - If a student is unable to attend a practicum experience, the student must notify the instructor and/or preceptor at least 2 hours before the start time. Students are to provide documentation for absences to the instructor. A student missing more than one unexcused class will be given a grade deduction per the syllabus. Make ups -There are no make-up opportunities for either lecture classes or practicums. Students are to attend all practicum classes on his/her scheduled day/time. Practicum days/times may not be changed without the faculty instructor s permission. In the event that a class/practicum must be missed, it is the student s responsibility to communicate with the faculty. The responsibility of missed instruction falls upon the student to learn, and missed assignments must be completed as determined by the faculty. Vacations/Work Conferences - All vacations or work conferences must be scheduled during semester breaks. Program Schedule - The Columbus State academic calendar is the basis for dates of attendance at the supervised practice sites (www.cscc.edu/academics/calendar). Only those dates designated by the college academic calendar as holidays will be observed. If the holiday falls on a day other than the day officially scheduled for the supervised practice class, it is not considered a holiday for you in this class. Social Media Devices- Cell phone, and audio/video are not permitted in the classroom or during practicum experiences. Texting is not permitted during class time or during practicum experiences. Texting is not permitted during class time or during practicum experiences.

Nutrition and Dietetics Program / 22 Confidentiality- All persons/patients including your relatives, friends, and acquaintances have the privacy right to have all information regarding their history, treatment, care and prognosis remain confidential. You will not discuss any information with the person/patient, family, or others. If the person/patient or family requests information, you must refer the question to your preceptor. A person s records are confidential and information concerning the person must not be discussed with the person/patient, the person s family or visitors, or with anyone who is not directly concerned with the supervision and treatment of the person. When in doubt concerning the issue of confidentiality, it is best not to communicate information and to confer with your preceptor for clarification. As a member of the Dietetic Technician Program, you represent not only the College, but also the affiliating supervised practice site in your contacts with the employees, patients, visitors and members of the community. The impression you leave with each person is very important to the site and all the people involved in the health care team as well as your fellow students. The site affiliation reserves the right to refuse admission to any Dietetic Technician student who is involved in any activity not considered professional or conducive to proper dietetic practice. Uniform Requirements- Laboratory and Practicum Course Dress Standard Purpose Statement: Dress code standards are required for reasons of professionalism, safety and uniformity. Proper dress and a well-groomed professional appearance also reflect current infection control and safety guidelines recommended by the Centers for Disease Control and Prevention (CDC) and enforced by Occupational Safety and Health Administration (OSHA). College guidelines for dress and conduct reinforce our commitment to all federal, state and local regulations as part of an ongoing effort to maintain the safest, most contemporary learning and treatment environment possible for our patients, students, staff and faculty. Varying circumstances may warrant change in the dress code standard. Any request for exception or accommodation to the dress code standard should be submitted to the Department Chairperson. Lab Coats A white lab coat may be worn over street clothes when in clinical practicum settings. The short length is acceptable. Lab coats can be purchased at the CSCC Bookstore or any uniform shop, When working in a food production or service area, you are to follow the dress code of the operation, or wear the designated chefs uniform and carry a stem thermometer. Street Clothes This may be a dress, blouse/skirt, or shirt/pants with undergarments. Sweatshirts, T shirts, tank tops, sequined tops, shorts, denim jeans, and spandex pants/leggings are not considered proper street clothes. The cut of the blouse/shirt must not be so low as to distract others or call attention to the student. The blouse/shirt must be sufficiently long to cover the midriff area at all times. All street clothes are required to be in good taste. Socks Leg coverings must always be worn. Tights/Hose are to be worn with a dress or skirt; socks are to be worn with pants.

Nutrition and Dietetics Program / 23 Shoes Shoes can be loafer or tie-style, close toed. No sandals, high heels or clunky platform heels should be worn. They should be comfortable, give good support and be clean and polished. Jewelry Keep visible jewelry to a minimum. Your Columbus State name badge, a fine chain necklace, a wedding ring, wrist watch, and small earrings (not larger than the size of a nickel and not dangling) are appropriate. Hair Hair must be clean and worn simply. Hair must be completely covered with a hairnet or surgical cap whenever in a food production or service area. Facial Hair Gentlemen with beards and mustaches must keep them neatly groomed and trimmed; in food production and service areas, a covering may need to be worn. A mustache may not exceed ½ inch, and may not be lower than the upper lip line. If no beard, you must be clean shaven each day with no stubble. Fingernails Nails must be clean and well trimmed. Nail polish and nail hardener are not permitted because of possible contamination of the food. Gloves are to be worn while preparing or handling food ready to serve. Body Piercing No more than two small earnings are to be worn in each ear. No visible rings are to be worn on any other part of the body (ex., nose, eyebrow, tongue, etc.) Personal Hygiene Good personal hygiene is required. Wear make-up in moderation. No strong scented perfume or hand lotions. No gum chewing, smoking, or eating except in designated areas. Travel/Parking -Requirements for and liability during travel to and from practicum sites: Students are responsible for his/her own transportation to supervised practice sites, and are liable for his/her own safety in travel to or from assigned areas. Student parking is available at most clinical sites at no cost. Students will be assigned to clinical sites that do not provide free parking; therefore students will be required to pay for parking (see itemized costs of program on page 17). At no time (including special meetings or classes) is a student permitted to use valet parking at any facility. Public transportation may be available to supervised practice sites, however students are responsible for securing other means of transportation if the supervised practice site is not accessible by public transportation. Email Communication- All communication and notices for Practicum and Dietetic Technician classes will be sent by instructors through CSCC student email accounts. Students must keep abreast of e-mail communications.

Nutrition and Dietetics Program / 24 V. Program Statements Due Process Disciplinary action is necessary in instances where College, Program, or host agency policy is violated. In such cases, students will be afforded due process. This due process includes being informed of the reason for the discipline, sufficient time to examine the charges, the opportunity to address the charges, and the right of appeal to any disciplinary action. In matters related to student conduct violations, see the College policy under Student Code of Conduct. Health and Human Services Academic Advising Students enrolled in any program in the Division of Health and Human Services may receive advising assistance in Union Hall 477. The Health and Human Services Advising Team can provide assistance with: course registration, academic planning, program admission requirements, academic restrictions, scheduling, placement test referrals, and a number of other advising related issues. Contact the HHS Advising Office for more information at (614) 287-2779 or hhsadvising@cscc.edu. College Support Services The College Catalog and the CSCC Student Handbook are important publications that provide information about how things happen at the college. Both can be accessed on the WEB site at www.cscc.edu. The catalog and handbook include the following information: The College vision and values, mission and goals The academic calendar Enrollment services and procedures Career planning assistance Financial aid procedures Fees and payment for college services Privacy policy and access to records Grading and academic procedures Graduation requirements and procedures Disciplinary and dismissal processes Grievance procedures Student rights and responsibilities Information about other services is also included in the catalog and student handbook (www.cscc.edu). There is a multitude of services which include the following: Student Central, Bookstore, Library, Writing Center, Cougar Mail and Cougar Web, Counseling and Advising, Disability Services, Tutoring, Testing Center, Multicultural Affairs, Student Activities, Food Service and Public Safety. The college employees are here to assist you and to make your college experience as successful and enjoyable as possible. It is your responsibility to be aware of the services provided so as to utilize them to the fullest extent.

Nutrition and Dietetics Program / 25 Background Checks and Drug Screenings Most Health and Human Service academic programs necessitate that students complete a background check and/or drug screening as a requirement for admission. Such screenings are commonly required by agencies where students are required to perform clinical and/or internship experiences to meet graduation requirements. If your academic program requires these tests, it is acknowledged by the student that such tests are necessary to successfully matriculate toward degree completion. Further, in multiple instances an academic program/host facility may require such tests be completed on an annual basis, or immediately before clinical rotation. Students should be prepared to submit to such testing as required by partnership host agencies, licensing agencies, or program accreditation. Removal Due to Health or Safety Risk Partnering host agencies have an expectation that students completing a field experience, clinical experience, or internship should not be a health or safety risk to their clients. Students are therefore expected to conform to all standard health and safety practices required by the host agency. Any student that is deemed a health risk or unsafe in clinical practice regarding patient/client care will be removed from the experience and dropped from the program. This will be considered a clinical failure regardless of the existing grade status in the academic courses. Unsafe will be defined as a student that consistently fails to demonstrate competence in clinical patient/client care, not adhering to clinical polices, and/or behaving in any manner that compromises or threatens the well-being of the patient/client s health and welfare. Written evaluations from clinical instructors must specifically document student deficiencies. In addition, the host agency is under no obligation to allow or approve a student s experience if any health or safety issue is identified. Conforming to Host Agency Policies Students are expected to conform to all policies of the host agency when completing an internship, practicum, clinical or other type of experiential learning experience. Students should therefore expect to comply with these policies when they are on the premises of such agencies. It is also an expectation that students comply with policy expectations off premises if any conduct pertains to the host agency. Examples of such conduct could include but is not limited to work responsibilities that occur off premises, uniform and appearance expectations, social media usage, patient/client interaction, and any other activities related to the learning experience. Program Admission vs. Clinical Admission Distinction Host agencies often have their own requirements for individuals performing an internship, clinical rotation, practicum, or other experiential learning experience. These requirements may exceed the admission requirements of Columbus State and the specific academic program. It is expected that students have a thorough knowledge of the expectations of the host agency before beginning any experiential learning experience. Host agencies have the right to deny student participation even when the student is fully admitted into the academic program. Therefore, students should expect to meet the requirements of the host agency in addition to the academic program s requirements. For more information on this subject, consult the coordinator of your academic program.

Nutrition and Dietetics Program / 26 Physical Contact There will be instances of physical contact through the normal instruction and practices of this degree program. The instructor may need to assist the student in demonstrating technique, proper form, or correct posture. Students may also practice techniques on one another during class sessions as part of the normal course instructional activities. Any such contact is handled in a professional manner consistent with the requirements of the profession. Inappropriate physical contact is prohibited by College Policy and will be subject to disciplinary action. If you have questions, concerns, or any level of discomfort regarding physical contact, please consult the Program Coordinator or see College Policy 3-44 http://www.cscc.edu/_resources/media/about/pdf/3-44.pdf. Course Criteria Changes Required courses in the handbook could be different based upon what is stated in the CSCC catalog. Please refer to the catalog for the most current information concerning required courses for your degree program.

Nutrition and Dietetics Program / 27 Academic Expectations Success in the Dietetic Technician Program takes hard work and dedication of both the students and the instructional staff. Each of us has responsibilities that must be fulfilled and others are counting on us to perform them. The responsibilities of the student and the instructional staff are very similar. Preparation for Class Preparation for class is necessary if it is to be a learning experience for the students. Instructional Staff This requires that the staff: re-read the text. prepare by including any new/current information clarify any information unsure of. plan the session. Preparation for class is necessary if it is to Be a learning experience for you. You This requires that you: read assignments. write down any questions you have. clarify anything you are unsure of. summarize the assignment and think about objectives. In the Classroom show up for class. come to class on time do not leave early (remember, students are entitled to the full learning experience). use time wisely to fulfill objectives. answer questions to the best of ability. acknowledge when you do not know the answer to question; get answer by following class. encourage all students and give each an equal opportunity to participate in class. control classroom enthusiasm if necessary so all may participate. respect all views expressed. assume all students are prepared even if their hands are not raised. In the Classroom show up for class. come to class on time do not leave early (remember, you are entitled to the full learning experience). engage in class activities. ask questions about anything unclear to you it may clarify the topic for others as well. participate in class discussions and know that comments may lead to better understanding and insight. while participating, remember to allow and encourage others to participate. respect other students and instructors by listening and not carrying on conversations that will distract others. respect all views expressed.

Nutrition and Dietetics Program / 28 Prior Learning Credit The Dietetic Technician program adheres to the college policy for prior learning assessment (www.cscc.edu/admissions/adultearning/prior-learning-assessment.shtml). Students who wish to request nontraditional credit through prior learning assessment must complete the Request for Nontraditional Credit Form and meet with the chairpersons of the department offering the course for which nontraditional credit is requested for a preliminary interview. Dietetic Technician Curriculum For the full time student, the Dietetic Technician curriculum ideally begins in the Autumn term of the academic year, and continues for five consecutive academic terms (two academic years). There are no Practicum classes scheduled for the Summer term; however, if the curriculum is to be completed in two academic years, some courses must be taken during the Summer Semester. The curriculum is composed of four segments. The Ohio Department of Higher Education sets the standards as well as the Accreditation Council for Education in Nutrition and Dietetics (ACEND). ODHE requires a total of 65 semester credit hours with a minimum number of general education and basic education courses. The remaining hours are to be in technical course work. ACEND requires that these include both classroom (didactic) and supervised practice. The supervised practice component must be made up of a minimum of 450 hours. These hours are covered in the practicum courses and selected laboratory courses on campus. Supervised Practice Experiences During the four practicum courses you will participate in a variety of settings. The course instructor will assign you to a site. Every consideration is taken to make this a compatible, convenient and educational experience as possible. This is an experience guided by the requirements of the course and is unpaid. Clinical affiliation agreements between supervised practice settings and the college are signed prior to student placement, and are updated as required per college policy. The Program Director evaluates the adequacy and appropriateness of supervised practice facilities through periodic visits, and through student and faculty feedback. Documentation of Supervised Practice Hours Students are required to document all supervised practice hours on a Time Record Form provided by the faculty instructor. Each time entry must be accompanied by the signature of the onsite preceptor. Students are required to keep track of required hours and work with the on-site preceptor to ensure that the minimum hours for the rotation are met. Submission of the Time Record, complete with preceptor signatures and mandated hours, is required for the successful completion of practicum courses. Educational Purpose of Supervised Practice Experience Practicum (supervised practice) courses are designed to give students the opportunity to apply the information learned in the classroom. The practicum activities focus on active participation as well as the completion of written reports. Supervised practice experiences are provided by healthcare and foodservice operations whose professional personnel volunteer to give supervision to students. Student experiences are meant to be hands on and the student should contribute useful work while in the operation, however the student should not be used on a regular basis to replace employees in the work place.

Nutrition and Dietetics Program / 29 Student Retention, Remediation and Performance Monitoring Successful completion of Diet Tech courses and practicums is based upon assignment completion, assignment grades, attendance and written preceptor evaluations for practicum performance. Students who are having difficulty in the program are identified by the instructors. The appropriate student intervention is initiated by the instructor on an individual basis. Students that are not meeting program expectations are counseled by the program director and provided an opportunity to make improvements within a specific period of time. Students are made aware of appropriate student support services to help them improve in the identified areas. If a student continues to perform at an unsatisfactory level after the designated period of time, he/she may be asked to withdraw from the program and will be counseled into other career paths. This action would be approved by the department chair and division dean. The college uses the Early Alert system FOCUS powered by Starfish to both notify students and to provide early intervention for attendance and academic progress issues. Formal Assessment of Student Learning Students are assessed in the classroom utilizing a variety of tools, such as quizzes, reports, and written assignments. During the supervised practice experiences students are assessed utilizing preceptor evaluations and through written and oral assignments completed at the practicum sites. Assessment scores for classroom and supervised practice experiences are posted in each student s Blackboard gradebook. Students are provided a preceptor evaluation at minimum at the end of each rotation, and will receive a midterm preceptor evaluation if placed at the same site for the duration of the semester. On a college wide basis, students are notified of satisfactory or unsatisfactory performance through midterm grading notification. Student Illness or Injury while in a Practicum Setting At the beginning of each semester, the faculty instructor for the Practicum will have each student complete an information form, which includes Emergency Contact information. Should a student become ill or injured while in the practicum setting, the preceptor will call 911 if deemed necessary, or will notify the Emergency Contact if the student is unable to leave the facility independently. Security Issues Security in healthcare settings is a legitimate concern for both the clients/patients and employees. A Columbus State name tag will be provided for you. You are required to wear it at all times when you are in a practicum site. Some sites may also require you to wear identification furnished by the site. Withdrawal and Refund of Tuition and Fees The Dietetic Technician program adheres to the college policy regarding withdrawal and refund of tuition and fees (www.cscc.edu/academics/tuition-fees/).

Nutrition and Dietetics Program / 30 Discipline/Termination Procedures The Dietetic Technician program adheres to College Policy 7-10 regarding discipline and termination found on pages 51-62 in the Student Handbook (http://www.cscc.edu/services/studenthandbook). Any Dietetic Technician student that violates the Student Code of Conduct Policy will be subject to the penalties outlined in the policy up to expulsion from the college. Program Completion Requirements Students that are accepted into the Dietetic Technician program will receive academic counseling by the program director to ensure his/her understanding of program completion requirements. Students must complete the program within 108 weeks (150% of program length). Upon acceptance to the Dietetic Technician program the program director will create a class plan that enables the student to complete the program requirements within 108 weeks (150% of program length). Students that do not complete the program requirements within 108 weeks (150% of program length) may be required to repeat core nutrition and/or foodservice courses based on the recommendation of the program director and the approval of the department chair and the division dean. Achievement of Course Completion There are several methods by which you may receive credit for a course. These are by satisfactory completion at Columbus State, transfer credit, proficiency credit, prior learning and articulation agreements. Detailed information about each of these is included in the College Catalog. Satisfactory completion at Columbus State means receiving a passing grade. Grades are usually determined by several evaluation methods used throughout the term and a final examination. In the supervised practice courses, you will complete written assignments and projects as well as receive individual evaluations mid-term and at the conclusion. Transfer credit may be awarded for previous college course work for which a D grade has been earned. The course must also be comparable to the one offered at Columbus State, and must meet recency guidelines for the course. Proficiency credit may be earned by passing a comprehensive examination covering the information included in the course

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