Nutrition and Food Management

The nutrition and food management/dietetic technology (NFM) program is guided by the mission of the college.  Inherent in the Catholic identity of the college is the mission to provide opportunities to a diverse population of students to become registered dietetic technicians. The program fosters individual growth and prepares graduates for employment in the nutrition field in a wide array of health care settings.

The nutrition and food management program at Laboure is accredited by the Commission on Accreditation for Dietetic Education. The American Dietetic Association may be contacted at:

The Commission on Accreditation for Dietetic Education
The American Dietetic Association
120 South Riverside Plaza
Suite 2000
Chicago, IL 60606-6995
312-899-0040 ext. 5400

Successful completion of our program allows the graduate to sit for the registration examination for dietetic technician, registered (DTR).  Students also achieve certification through the National Restaurant Association's Servsafe Program. Registered dietetic technicians are an integral part of health care and foodservice management teams.

• Over a five year period seventy percent or more of program graduates who seek employment in the field of nutrition or food service management will be employed within three months of program completion.
• Over a five year period the pass rate for program graduates taking the registration examination for the first time will be at least 80%.
• Eighty percent or more of employers surveyed over a five year period will concur that graduates are competently prepared as entry-level DTRs.
• All students will complete program requirments, achieving a grade of C or above in all courses in the major, and achieve a satisfactory rating for 90% of the competencies on evaluation forms.

• Fifty percent of the students enrolled in the Dietetic Technician program will complete all program requirements within five years.
• Annual persistence rate will be at least 65%.
• One hundred percent of at risk students will be identified in their first college course.

• Eighty percent of graduates will indicate that they are competently prepared for the positions they hold.

The associate in science degree in nutrition and food management strives to advance patient-centered care through evidence-based dietetics practice. Such practice evolves from conscientious and judicious use of scientific data and from best practices derived from quality improvement and outcomes measurement activities.  The achievement of these competencies through the curriculum emphasizes the use of information technology in a variety of ways and supports the cultivation of the graduate as an active member of the health care team. Learn more...

The curriculum includes a variety of hybrid classes in food and nutrition sciences, foodservice management, and a range of general education courses which may be offered as either traditional or hybrid classes. There is a minimum of 450 hours of clinical experience, including rotations at the Greater Boston Food Bank and Massachusetts Women, Infant, and Children Program and other nutrition sites.

Curriculum Outcomes

The curriculum outcomes reflect the professional role of the graduate of the associate in science in nutrition and food management. Read more...

Financial Assistance

All nutrition and food management students are eligible for the allied health scholarship program. In addition, students may apply for scholarships awarded by the American Dietetics Association and several food service organizations. For additional student financial assistance opportunities please refer to the financial aid office.

Employment Opportunities

Dietetic technicians. registered work independently or in teams with registered dietitians in a variety of employment settings, including health care, business and industry, public health, foodservice, and research. Learn more...

If you already have a degree

If you already have an associate's or higher degree, that is not in nutrition, and are interested in becoming a Dietetic Technician, Registered, you may be eligible for our professional certificate program.

Mobility Agreements

The program in nutrition and food management fosters educational mobility for its graduates who want to pursue a bachelor's degree. The college has formal mobility agreements with Northeastern University-College of Professional Studies for the bachelor of science in health management and health science.  Additionally, graduates of the nutrition and food management program have earned bachelor's degrees at Simmons College, University of Massachusetts Boston and other area colleges.

Advisory Committee

An advisory committee is appointed to give advice to the decision-making groups of the college. Read more...

For further information, contact NFM@laboure.edu or 617-296-8300 x 4042