Nutrition and Food March 2012 Needs Assessment

Transcription

1 Nutrition and Food March 2012 Needs Assessment Prepared by Elisa Lewis Date: March 9, 2012 Nutrition and Food 1

2 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 and the U.S. Department of Education s Integrated Postsecondary Education Data System (IPEDS), as well as Chaffey College s Colleague Administrative database. Data Sources and Calculations Educational Program Data TOP Code Program of Study Nutrition, Foods, and Culinary Arts The Taxonomy of Programs (TOP) is a standardized system used at the state level to classify programs and courses at California Community Colleges that are intended to achieve the same outcome. The Nutrition and Food program at Chaffey College is classified under the Nutrition, Foods, and Culinary Arts TOP code. CIP Code Program of Study Food, Nutrition, and Wellness Studies 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 Food, Nutrition, and Wellness Studies 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 Dietitians and Nutritionists Dietetic Technicians The Standard Occupational Classification (SOC) system is used by federal statistical agencies to classify workers into occupational categories. The Food, Nutrition, and Wellness Studies CIP code was mapped to the two SOC codes listed in the table above using the crosswalk described in the paragraph below. 2

3 Educational Program to Occupation Crosswalk The TOP-CIP-SOC Crosswalk (Employment Development Department, 2007) 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 California 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. The Standard Occupation Classification codes are mapped to industry data by the California Labor Market Information Division. Industry information is used to geographically map the business locations of potential employers as well as to observe trends across the industries that employ the occupations identified above. 3

4 Introduction and Contents Contents Background Information 5 Regional Job Outlook 7 Largest and Fastest Growing Industry Employers 10 Regional Graduation Summary 12 Chaffey College s Performance on Core Indicators 14 Map of Competitor Institutions 15 Purpose and Goals Chaffey College currently offers the Nutrition and Food Associate in Science degree requiring 23 units of study, consisting of 20 units for the major and one 3-unit General Education course in Speech Communication. The Nutrition and Food Certificate bears the same unit requirements as the Associate Degree. 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 Metropolitan Division Orange County includes the Santa Ana- Anaheim-Irvine Metropolitan 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. 4

5 Background Information Food and Nutrition The Nutrition and Food program at California Community Colleges prepares individuals with 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 Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. 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 healths plans to develop and implement dietary-care plans and provide nutritional counseling. Advise 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: 5

6 Dietetic Technicians 2 Dietetic Technicians assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals. Typical Tasks Prepare invoices, reports, memos, letters, financial statements and other documents, using word processing, spreadsheet, database, or presentation software. Answer phone calls and direct calls to appropriate parties or take messages. Conduct research, compile data, and prepare papers for consideration and presentation by executives, committees and boards of directors. Attend meetings to record minutes. Greet visitors and determine whether they should be given access to specific individuals. Read and analyze incoming memos, submissions, and reports to determine their significance and plan their distribution. Perform general office duties, such as ordering supplies, maintaining records management database systems, and performing basic bookkeeping work. File and retrieve corporate documents, records, and reports. Open, sort, and distribute incoming correspondence, including faxes and . Make travel arrangements for executives. 2 O*Net Online: 6

7 Regional Job Outlook Projected Regional Job Outlook The table below displays 2008 employment estimates and 2018 projections for Nutrition and Food-related jobs. Job openings for Dietitians and Nutritionists are on the rise in all regions but most notably in Los Angeles county. Jobs for Dietetic Technicians across regions of interest are experiencing a fair increase overall, seeing most growth in Los Angeles county. Total Estimated 2008 Jobs Total Projected 2018 Jobs Projected Growth (%) Ave. Annual New Job Openings Ave. Annual Replacement Job Openings Ave. Annual Total Job Openings Dietitians and Nutritionists State of California 6,200 6, (11.3%) Inland Empire (7.1%) Los Angeles CO 1,860 2, (18.3%) Orange CO (11.6%) Dietetic Technicians State of California 2,700 3, (14.8%) Inland Empire (8.7%) Los Angeles CO (20.5%) Orange CO N/A N/A N/A N/A N/A N/A Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: (visited March 9, 2012). 7

8 Projected Regional Job Growth The graphs below show the projected growth from 2008 to 2018 of Nutrition and Food-related jobs. As illustrated, the number of Dietitians and Nutritionists and Dietetic Technicians jobs is expected to grow quite a bit in Los Angeles. Job growth in Orange County for Dietitians and Nutritionists is moderate, as is growth in the Inland Empire for Dietetic Technicians. % Growth California Dietitians and Nutritionists Inland Empire Los Angeles County Orange County % Growth California Dietetic Technicians Inland Empire Los Angeles County Orange County Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: (visited March 9, 2012). 8

9 Regional Hourly Wages This table displays the First Quarter of 2011 hourly wage statistics of Nutrition and Food-related jobs. In general, wages are fairly comparable across regions for Dietitians and Nutritionists. The same applies to Dietetics Technicians regional wage data. An employee in one of these jobs can expect to earn anywhere from $12/hr to $36/hr, depending on the specific job and the employee s level of experience. Mean Hourly Rate 25 th Percentile Median Hourly Rate 75 th Percentile Dieticians and Nutritionists State of California $31.70 $27.37 $32.20 $36.39 Inland Empire $29.94 $25.77 $29.59 $34.29 Los Angeles CO $31.20 $26.85 $32.28 $36.59 Orange CO $32.26 $29.34 $32.84 $36.17 Dietetics Technicians State of California $17.22 $12.76 $16.29 $20.72 Inland Empire $15.80 $13.31 $14.87 $18.00 Los Angeles CO $17.48 $13.22 $16.66 $21.19 Orange CO $16.93 $12.98 $16.12 $20.86 Source: Labor Market Information Division, Employment Development Department, Occupation Profile, on the Internet at: (visited March ). 9

10 Largest and Fastest Growing Industry Employers Largest Industry Employers of Nutrition and Food-Related Occupations The graphs below display the 2008 staffing patterns of the largest industries employing Nutrition and Food-related occupations across the state of California. These occupations are employed in at least 4 industries. Number of Employees 2,000 1,800 1,600 1,400 1,200 1, Dietitians and Nutritionists Number of Employees Elementary and Secondary Schools Dietetic Technicians General Medical & Surgical Hospitals Nursing Care Facilities Local Government Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: (visited March 9, 2012). 10

11 Change Over Time of the Largest Industry Employers of Nutrition and Food- Related Occupations The graphs below display projections of staffing changes from of the largest industries employing Nutrition and Food-related occupations in the state of California. General Medical and Surgical Hospitals are expected to be employing the most Dietitians and Nutritionists while Elementary and Secondary Schools will see the greatest job growth for Dietetic Technicians. General Medical and Surgical Hospitals are also expected to employ many Dietetic Technicians. Percent Change Dietitians and Nutritionists Percent Change Elementary and Secondary Schools Dietetic Technicians General Medical & Surgical Hospitals Nursing Care Facilities Local Government Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: (visited March 9, 2012). 11

12 Other Industries with Growth in Nutrition and Food -Related Occupations Aside from the industries that were displayed in the graphs above, the Nutrition and Food-related occupation, Dietitians and Nutritionists are associated with growth in additional industries. The table below displays the industries along with its numeric change and percent growth from 2008 to Industry Employment in California Numeric Change Percent Growth Dietitians and Nutritionists Federal Government % Grantmaking and Giving Services % Home Health Care Services % Health and Personal Care Stores % Source: Labor Market Information Division, Employment Development Department, Staffing Patterns, on the Internet at: (visited March 9, 2012). 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. Graduate degrees also are available. College students in these majors take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology. Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics. 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. 3 Labor Market Info, Employment Development Department, California Occupational Guides, on the Internet at: (visited March 9, 2012). 12

13 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. College studies should include courses in writing, mathematics, chemistry, economics, statistics, bacteriology, physiology, home economics, management theory, business administration, sociology, and data processing. Many employers prefer candidates with at least one year of related dietary experience. Regional Completers in Nutrition and Food Programs The table below displays the number of program completers in the academic year at regional institutions offering Nutrition and Food-related programs. Besides Chaffey College, there are 4 institutions offering degrees or certificates below the Baccalaureate level across the four county region. Institution Name < 1 year Certificate 1 to < 2 year Certificate Award Level Associate s Degree 2 to < 4 year Certificate Chaffey College Los Angeles Mission College Orange Coast College Saddleback College Santa Ana College Total Note: -- indicates that this type of degree is not offered. 0 indicates that this degree/certificate level 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: (visited March 9, 2012) 13

14 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; 5) Non-traditional Participation; and 6) Non-traditional 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 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. These students performed below district negotiated levels on Core Indicators 1, 3, and 5a. 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 88.82% 88.82% 80.00% -8.8% Core 2 Completions- Credential, Certificate, Degree, or Transfer Ready 80.93% 76.88% 75.00% N/A Core 3 Persistence and Transfer 85.86% 85.86% 80.00% -5.9% Core 4 Employment 81.48% 81.48% DR N/A Core 5a Non-traditional Participation 22.08% 20.53% 20.00% -0.5% Core 5b Non-traditional Completions 25.00% 22.75% 25.00% N/A Source: CA Community Colleges Reporting Services, Nutrition, Food, and Culinary Arts College Core Indicator Information by 6- Digit TOP ( ). 14

15 Map of Competitor Institutions General Medical and Surgical Hospitals employ the largest numbers of Dietitians and Nutritionists in the state of California. Across the four counties of interest, there are 440 General Medical and Surgical Hospitals listed by the California Labor Market (257 in Los Angeles County, 103 in Orange County, 39 in Riverside County, and 41 in San Bernardino County). This map illustrates the location of the largest 20% of all General Medical and Surgical Hospitals in each county. Also included in the map are the locations of Chaffey College and other competitor institutions offering degrees or certificates in Nutrition and Food programs. 15