Sports Nutrition Specialist | Dutchess Community College

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingLearning StrategiesMonitoringSocial PerceptivenessCritical Thinking

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and Security

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningNear VisionSpeech ClarityWritten ExpressionFluency of Ideas

Tasks

Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
Prepare a major meal, following recipes and determining group food quantities.

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculators

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium29-2051.00	Dietetic Technicians	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: emerging (Level 1)(based on Micro-Credential)

Patient food intake records — document and report observations to supervising dietitian in a clinical or long-term care setting.
Dietary history forms — collect from patients under direct supervision during initial nutritional screening appointments.
Standard recipes and group portion guides — follow closely when preparing a major meal in an institutional kitchen.
Food service workflow — assist supervising staff with tray line monitoring and portioning tasks in a hospital cafeteria.
Basic menu guidelines and established dietary standards — apply when selecting food items for pre-approved meal plans under direction.
Electronic health record and medical software — enter patient dietary data accurately following facility protocols with supervisor review.
Interdisciplinary care meetings — attend and take notes alongside dietitians and nursing staff on a patient care unit.
Nutritional reference materials and food composition databases — retrieve and organize for dietitian review as part of research support tasks.
Scheduling software and calendar tools — use to coordinate patient meal delivery and appointment reminders under supervision.
Body weight and intake monitoring tools — operate and record measurements for assigned patients, flagging deviations to the supervising dietitian.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.