Nutrition and Food September 2014 Needs Assessment Prepared by Danielle Pearson Date: September 8, 2014 Nutrition and Food Nutrition and Food Needs Assessment Page 1
Scope Data compiled in this report covers San Bernardino, Riverside, Orange, and Los Angeles counties. Data were drawn from external sources, including the Employment Development Department s California Labor Market Information, the U.S. Department of Education s Integrated Postsecondary Education Data System (IPEDS), O*NET OnLine, and Chaffey College s Colleague Administrative database. Data Sources and Calculations Educational Program Data TOP Code Program of Study 1306.00 Nutrition, Foods, and Culinary Arts The Taxonomy of Programs (TOP) is a standardized system used at the state level to classify programs and courses that are intended to achieve the same outcome at different colleges throughout the state. CIP Code Program of Study 19.0501 Foods, Nutrition, and Wellness Studies, General The Classification of Instructional Programs (CIP) is a standardized coding system used at the federal level to facilitate accurate tracking, assessment, and reporting of fields of study and program completion at educational institutions throughout the country. This report draws on the Foods, Nutrition, and Wellness Studies, General CIP code, which maps to the Nutrition, Foods, and Culinary Arts TOP code, to compare Chaffey College to other institutions and examine employment trends. Completions Data Degree and certificate data regarding students at Chaffey College were collected from the Colleague Administrative database. Degree and certificate data for all comparison schools were collected from the U.S. Department of Education s Integrated Postsecondary Education Data System (IPEDS). All comparison institutions included in this report are postsecondary and have provided data to IPEDS. IPEDS defines postsecondary education as a formal program designed primarily for students beyond high school age. These include academic, vocational, and continuing professional education, and exclude avocational and adult basic education programs. Occupational Data SOC Code Occupational Title 29.1031 Dieticians and Nutritionists 29.2051 Dietetic Technicians The Standard Occupational Classification (SOC) system is used by federal statistical agencies to classify workers into occupational categories. The Foods, Nutrition, and Wellness Studies, General CIP code was mapped to the SOC codes listed in the table above using the crosswalk described in the paragraph below. Nutrition and Food Needs Assessment Page 2
Educational Program to Occupation Crosswalk The TOP-CIP-SOC Crosswalk (Employment Development Department, 2009) was used in this report to map TOP codes to CIP and SOC codes. This crosswalk allows the user to estimate labor market demand for California Community College program completers using SOC based projections from the Labor Market Information Division. Industry Data The North American Industry Classification System (NAICS) is used by federal statistical agencies to classify business establishments for the purpose of conducting and reporting research on the U.S. business economy. Using the Standard Occupational Classification codes listed above, associated NAICS industries were identified. Nutrition and Food Needs Assessment Page 3
Introduction and Contents Contents Background Information 5 Regional Job Outlook 7 Largest & Fastest Growing Industry Employers 9 Regional Graduation Summary 11 Chaffey College s Performance on Core Indicators 13 Purpose and Goals Chaffey College currently offers a 20-unit Associate in Science degree and a 23-unit Certificate option in the Nutrition and Food program. The following is a description of the Nutrition and Food program as outlined in the 2014-15 Catalog: The Nutrition and Food major is designed for students training in the field of health and wellness based on nutrition and fitness as a lifestyle. The certificate qualifies students for entry-level positions in health spas, retirement and convalescent homes, counseling centers, and youth daycare/camps. The purpose of this report is to integrate and analyze data from multiple sources to determine labor market needs for the Nutrition and Food program at Chaffey College. Regional Definitions Inland Empire includes the Riverside-San Bernardino-Ontario Metropolitan Statistical Area (MSA) Los Angeles County includes the Los Angeles- Long Beach-Glendale Metro Division Orange County includes the Santa Ana- Anaheim-Irvine Metro Division Key Terms and Concepts Replacement Jobs: Replacement jobs refer to the number of job openings due to workers leaving an occupation. Annual Openings: Annual openings are calculated by adding the number of new jobs to the number of replacement jobs, divided by the number of years in the projection period. Projections: Projections of employment are calculated by the Employment Development Department and are based on a mathematical formula that includes historical employment and economic indicators along with national, state, and local trends. Occupation: Jobs are grouped into occupations using the federal Standard Occupational Classification (SOC) system. Industry: Occupations are grouped into industries using the North American Industry Classification System (NAICS). Wages: Hourly wages are reported in percentiles and averages. The 25 th percentile is a useful proxy of entry-level wages and the 75 th percentile of experienced-level wages. Nutrition and Food Needs Assessment Page 4
Background Information Nutrition, Foods, and Culinary Arts Nutrition, Foods, and Culinary Arts programs in California Community Colleges focus on teaching students the principles and techniques of food preparation, food management, food production services and related technologies, and the fundamentals of nutrition, nutrition education, and nutrition care affecting human growth and health maintenance. 1 The descriptions of job duties for Nutrition and Food related occupations are provided by the Occupational Information Network. 2 Dietitians and Nutritionists 2 Dietitians and Nutritionists plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. They may supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research. Typical Tasks Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling Advice patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards Organize, develop, analyze, test, and prepare special meals such as low-fat, lowcholesterol and chemical-free meals Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs Purchase food in accordance with health and safety codes Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public 1 California Community Colleges, Chancellor s Office, Taxonomy of Programs, Sixth Edition (Corrected Version). 2 O*Net Online: http://www.onetonline.org/find/ Nutrition and Food Needs Assessment Page 5
Dietetic Technicians 2 Dietetic Technicians assist in the provision of food service and nutritional programs, under the supervision of a dietitian. They may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals. Typical Tasks Observe patient food intake and report progress and dietary problems to dietician Prepare a major meal, following recipes and determining group food quantities Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines Analyze menus or recipes, standardize recipes, or test new products Conduct nutritional assessments of individuals, including obtaining and evaluating individuals dietary histories, to plan nutritional programs Determine food and beverage costs and assist in implementing cost control procedures Develop job specifications, job descriptions, or work schedules Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment Refer patients to other relevant services to provide continuity of care Nutrition and Food Needs Assessment Page 6
Regional Job Outlook Projected Regional Job Outlook The table below displays 2010 employment estimates and 2020 projections for the two occupational groups associated with Nutrition and Food programs. Jobs for both Dietitians and Nutritionists and Dietetic Technicians are expected to grow and different rates depending on region. The highest growth for both occupations is expected in Los Angeles County. Total Estimated 2010 Jobs Total Projected 2020 Jobs Projected Growth (%) Ave. Annual New Job Openings Ave. Annual Replacement Job Openings Ave. Annual Total Job Openings Dietitians and Nutritionists State of California 7,000 8,400 1,400 (20.0%) 140 250 390 Inland Empire 440 520 80 (18.2%) 8 15 23 Los Angeles CO 1,870 2,290 420 (22.5%) 42 66 108 Orange CO 490 560 80 (16.3%) 8 17 25 Dietetic Technicians State of California 1,900 2,200 300 (15.8%) 30 30 60 Inland Empire 110 120 10 (9.1%) 1 2 3 Los Angeles CO 360 450 90 (25.0%) 9 6 15 Orange CO 140 160 20 (14.3%) 2 2 4 Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: http://www.labormarketinfo.edd.ca.gov/ (visited September 8, 2014). Projected Job Growth by Region The graphs below show the projected growth from 2010 to 2020 of occupations that employ Dietitians and Nutritionists and Dietetic Technicians. Projected rate of job growth varies by region of interest. 50 Dietitians and Nutritionists 40 % Growth 30 20 20.0 18.2 22.5 16.3 10 0 California Inland Empire LA County Orange County Nutrition and Food Needs Assessment Page 7
50 Dietetic Technicians 40 % Growth 30 20 10 15.8 9.1 25.0 14.3 0 California Inland Empire LA County Orange County Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: http://www.labormarketinfo.edd.ca.gov/ (visited September 8, 2014). Hourly Wages by Region This table displays the first quarter 2014 hourly wage statistics of individuals employed in occupations for Nutrition and Food program completers. Dietitians and Nutritionists can expect to earn more than Dietetic Technicians, although salaries are fairly even across regions of interest. Mean Hourly Rate 25 th Percentile Median Hourly Rate 75 th Percentile Dietitians and Nutritionists State of California $34.95 $30.40 $34.74 $40.91 Inland Empire $33.22 $29.86 $33.34 $36.95 Los Angeles CO $34.41 $30.69 $34.59 $39.98 Orange CO $35.89 $31.13 $35.30 $41.72 Dietetic Technicians State of California $16.15 $11.23 $14.33 $20.10 Inland Empire $14.55 $10.77 $13.19 $16.90 Los Angeles CO $14.38 $10.88 $12.95 $16.62 Orange CO $17.84 $11.88 $14.81 $25.00 Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: http://www.labormarketinfo.edd.ca.gov/ (visited September 8, 2014). Nutrition and Food Needs Assessment Page 8
Largest and Fastest Growing Industry Employers Largest Industry Employers of Nutrition and Food Occupations The graphs below display the 2010 staffing patterns of the largest industries employing completers of Nutrition and Food programs across the state of California. General Medical and Surgical Hospitals employ the majority of Dietitians and Nutritionists and Dietetic Technicians. Dietitians and Nutritionists Number of Employees 1800 1600 1400 1200 1000 800 600 400 200 0 Dietetic Technicians 800 700 Number of Employees 600 500 400 300 200 100 0 General Medical & Surgical Hospitals Nursing Care Facilities Local Government Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: http://www.labormarketinfo.edd.ca.gov/iomatrix/staffing-patterns1.asp (visited September 8, 2014). Nutrition and Food Needs Assessment Page 9
Change Over Time of the Largest Industry Employers of Nutrition and Food- Related Occupations The graphs below display projections of change over time from 2010-2020 of the largest industries employing Nutrition and Food-related occupations in the state of California. Growth is expected in several industries employing Dietitians and Nutritionists, particularly in Outpatient Care Centers. Growth is also expected in across most industries employing Dietetic Technicians. 60% 55.6% Dietitians and Nutritionists 50% Percent Change 40% 30% 20% 10% 0% 11.8% 0.0% 25.0% 25.0% 33.3% 0.0% 0.0% 0.0% 0.0% 120% 100% Dietetic Technicians 100.0% 80% Percent Change 60% 40% 20% 0% 14.3% 25.0% 0.0% General Medical & Surgical Hospitals Nursing Care Facilities Local Government Colleges & Universities Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: http://www.labormarketinfo.edd.ca.gov/iomatrix/staffing-patterns1.asp (visited September 8, 2014). Nutrition and Food Needs Assessment Page 10
Regional Graduation Summary Education and Training 3 Education and training requirements for Nutrition and Food-related occupations vary. Dietitians and Nutritionists plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They attempt to prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. Dietitians may use bodyweight measuring scales, such as a hydrostatic weighing machine, calorimeters, glucose monitors, and skinfold calipers. They also use computers installed with analytical or scientific, medical, spreadsheet, and word processing software. Dietitians manage food service systems for institutions such as hospitals and schools. Becoming a Dietitian or Nutritionist usually requires at least a Bachelor s Degree in dietetics, foods and nutrition, food service systems management, or a related area. Employers generally prefer candidates with at least one year of professional experience. Dietetic Technicians are trained food and nutrition practitioners who work closely with dietitians. In hospitals, nursing homes, and other health care facilities, they may collect nutrition-related information from patients, plan specialized menus, calculate nutrient intake, teach nutrition classes, or supervise food production. Their main task is to assist the dietitian as they cannot independently perform nutrition assessment or care planning. Under the supervision of dietitians, Dietetic Technicians plan and prepare meals based on established guidelines, evaluate dietary histories of clients to plan nutritional programs, teach principles of food and nutrition, or counsel individuals. Becoming a Dietetic Technician usually requires an associate degree and practical experience; the minimum requirement to become a Registered Dietetic Technician is an associate degree received from a program accredited by the Commission on Accreditation for Dietetics Education. Regional Completers in Nutrition and Food Programs The table below displays the number of program completers in the 2012-13 academic year at regional institutions offering Foods, Nutrition, and Wellness Studies, General programs. Besides Chaffey College, there are 41 institutions offering degrees and/or certificates below the baccalaureate level across the fourcounty region. Institution Name < 1 year Certificate 1 to < 2 year Certificate Award Level Associate s Degree 2 to < 4 year Certificate Chaffey College 2 -- 4 -- Fullerton College -- -- 0 -- Orange Coast College 5 2 8 -- Saddleback College 12 -- 6 -- Santa Ana College -- -- 2 -- Total 19 2 20 -- Note: -- indicates that this type of degree is not offered. 0 indicates that this degree is offered but no degrees or certificates were granted. Source: National Center for Education Statistics, U.S. Department of Education, Integrated Postsecondary Education Data System, on the Internet at: http://www.nces.ed.gov/collegenavigator/ 3 Labor Market Info, Employment Development Department, California Occupational Guides, on the Internet at: http://www.labormarketinfo.edd.ca.gov/occguides (visited September 8, 2014). Nutrition and Food Needs Assessment Page 11
Chaffey College s Performance on Core Indicators The Perkins IV Career and Technical Education Improvement Act of 2006 mandates that all state and local postsecondary institutions provide data on six core performance indicators for their career and technical education programs. These indicators are: 1) Technical Skill Attainment; 2) Completions; 3) Persistence and Transfer; 4) Employment; 5a) Nontraditional Participation; and 5b) Nontraditional Completion. Performance goals are set at the state and local levels and progress is monitored based on a comparison between the actual percentage of students who master each performance area and the negotiated levels of performance. 2012-2013 Chaffey College Performance on Core Indicators The table below displays negotiated and actual core performance indicator levels for all Chaffey College students classified under the Nutrition, Foods, and Culinary Arts TOP code. This CTE Cohort is defined by the Chancellor s Office as those with 12+ CTE units in the discipline in 3 years. Chaffey College performed above the negotiated level in Core 3, Persistence and Transfer, but below the negotiated level in Core 1, Technical Skill Attainment. Core Performance Indicators Negotiated Level State District Chaffey College Performance Percent Above or Below District Negotiated Level Nutrition, Foods, and Culinary Arts Core 1 Technical Skill Attainment 89.50% 89.50% 70.00% -19.5 Core 2 Completions- Credential, Certificate, Degree, or Transfer Ready 81.50% 75.61% 100.00% N/A Core 3 Persistence and Transfer 86.50% 83.24% 100.00% 16.8 Core 4 Employment 80.85% 77.65% DR N/A Core 5a Non-traditional Participation 22.60% 20.29% 20.00% -0.3 Core 5b Non-traditional Completions 26.50% 22.49% 0.00% N/A DR indicates privacy requirements. N/A (Not Applicable) indicates denominators < 10. Source: CA Community Colleges Reporting Services, Nutrition, Foods, and Culinary Arts, College Core Indicator Information by 6- Digit TOP (2014-2015 Fiscal Year Planning). Nutrition and Food Needs Assessment Page 12