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  1. Programs
  3. Dietetics

Dietetics

Winthrop University

Post-Baccalaureate CertificateCIP: 51.3101

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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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

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Locations

Where this program is offered

  • Rock Hill, South Carolina

    701 Oakland Ave, Rock Hill, South Carolina, 29733

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingSocial PerceptivenessCritical ThinkingLearning StrategiesMonitoringJudgment and Decision MakingService Orientation

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityBiologyMedicine and DentistryTherapy and Counseling

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningSpeech ClarityWritten ExpressionNear VisionFluency of IdeasCategory FlexibilityInformation Ordering

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.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio

Technology

Analytical or scientific softwareData base user interface and query softwareMedical softwareCalendar and scheduling softwareEnterprise resource planning ERP softwareCloud-based data access and sharing softwareGraphics or photo imaging 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 calculatorsAutomated blood pressure cuffsBioelectric impedance machinesGlucometersHydrostatic weighing machinesKetone metersManual blood pressure cuffsMetabolic cartsPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitors

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Post-Baccalaureate Certificate)

  • Comprehensive nutritional assessments — conduct autonomously across a diverse patient caseload, integrating dietary history, clinical indicators, and lab data in a hospital or outpatient setting.
  • Complex nutrition care plans — design and adjust independently for patients with multiple co-morbidities, using critical thinking and evidence-based dietary guidelines.
  • Major meal production for large groups — plan, execute, and evaluate quality outcomes, adapting recipes and portion calculations to meet therapeutic and budgetary requirements.
  • Food service supervision — lead daily operations, troubleshoot workflow issues, and mentor food service workers in a high-volume healthcare or community nutrition program.
  • Individualized and family-centered dietary counseling — facilitate in-depth guidance sessions on food selection, preparation, and menu planning for clients with complex nutritional needs.
  • Job descriptions and work schedules — develop, refine, and implement for food service or nutrition support staff to optimize departmental efficiency.
  • Interdisciplinary care collaboration — represent the nutrition department, communicate assessment findings clearly, and advocate for dietary interventions during multi-disciplinary team rounds.
  • Nutrition and food service research — lead literature reviews, synthesize findings, and prepare written reports using analytical, database, and desktop publishing software.
  • ERP and inventory management systems — administer food service procurement workflows, analyze usage trends, and identify cost-saving opportunities across a dietary department.
  • Problem sensitivity and decision making — identify and resolve non-routine dietary or operational challenges, such as allergen conflicts or supply shortages, with minimal escalation.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
100%
Placement Rate
Not reported