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- Program Requirements
- Completing Your Degree
- Goals & Objectives
A student majoring in Dietetics, who is also a candidate for a baccalaureate degree must have completed all the course requirements for that particular degree and must earn 121 semester hours of college work with an overall grade point average (G.P.A.) of not less than 2.0. The grade point average in the Dietetics major field must be at least 2.25 (although a G.P.A. of 3.0 or greater is recommended). Students whose semester G.P.A. falls below 2.0 but whose cumulative G.P.A. is above 2.0 will receive a letter of concern from their Academic Advising unit inviting them to review their academic performance and outlining available support services.
Institutional Core Requirements
|Course Number and Title||Hours|
|COM 101 Human Communication||3|
|ENG 101 Composition I||3|
|ENG 102 Composition II||3|
|Math 208 Elementary Statistics||3|
|Aesthetics -Any two approved courses||6|
|Humanities -Any two approved courses||6|
|Natural Sciences -Any two approved courses
(BIO 201 Molecular and Cellular Basis of Life)
(CHEM 103 General Chemistry)
|Social Sciences-Any two approved courses
(PSYC 101 Intro to Psychology)
|Historical Reasoning -Any approved course||3|
|Total Institutional Core Requirements||47 hr.|
Dietetics Course Requirements 2017
|Course Number and Title||Hours|
|DIET 130 Principles of Food and Meal Preparation||3|
|DIET 210 Introduction to Dietetics||2|
|DIET 213 Society’s Influence on Body Image and Eating||3|
|DIET 230 Food Science & Applications||3|
|DIET 320 Human Nutrition||3|
|DIET 330 Nutrition Counseling Skills||3|
|DIET 360 Lifecycle Nutrition||3|
|DIET 370 Community Nutrition||3|
|DIET 385 Advanced Nutrition||3|
|DIET 395 Vitamins and Minerals||3|
|DIET 400 Nutrition & Disease I||3|
|DIET 425 Nutrition & Disease II||3|
|BIO 125 Anatomy & Physiology I||3|
|BIO 126 Anatomy & Physiology II||3|
|BIO 201 Molecular and Cellular Basis of Life||(4)**|
|BIO 340 Microbiology||4|
|CHEM 103 General Chemistry||(4)**|
|CHEM 104 General Chemistry||4|
|CHEM 307 Organic Chemistry||3|
|CHEM 307L Organic Chemistry||1|
|CHEM 429 Biochemistry||3|
|EXS 309 Exercise Physiology or EXS 474 Sports Nutrition||3|
|HS 360 Research in Health Sciences||3|
|HSM 250 Food and Beverage Operation Management||3|
|HSM 335 Environmental Management||3|
|HSM 336 Food Production I||3|
|MATH 208 Elementary Statistics||(3)**|
|MGT 240 Introduction to Management||3|
|PSYC 101 Intro to Psychology||(3)**|
|Total Dietetics Course Requirements||74 (85) hrs.|
|Institutional Core Requirements||47hrs.|
|Total Credits for a Bachelor of Science (B.S.) Degree||121hrs.|
**Credits hours in parentheses indicate courses that meet both institutional requirements for all students, as well as requirements of the Dietetics major
Completing Your Degree
Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In order to be approved for registration examination eligibility with a bachelor’s degree, an individual must meet all eligibility requirements and be submitted into CDR's Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023. For more information about this requirement visit CDR's website: https://www.cdrnet.org/graduatedegree. In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Didactic Program in Nutrition and Dietetics at Ashland University are eligible to apply to an ACEND-accredited supervised practice program.
In most states, graduates also must obtain licensure or certification to practice. For more information about state licensure requirements.
Acceptance into an accredited dietetic internship program is extremely competitive. Currently, there is a significant shortage of available internship positions for the number of students applying for acceptance. Acceptance into an internship program cannot be guaranteed. Because of this shortage, it is vitally important to excel academically and gain work-related experiences to improve your chances of being accepted.
Goals & Objectives
The Ashland University Didactic Program in Nutrition and Dietetics’ (AU DP) mission is to provide the foundational knowledge, skills, and experiences necessary to encourage the development of ethical behavior, intellectual growth, critical thought, communication and problem solving skills, in preparation for entry into post-baccalaureate dietetics internships, eligibility for the CDR credentialing exam to become a registered dietitian nutritionist, professional employment, and/or graduate school, as well as developing students to become contributing members of the scientific/professional community.
To assess and guide the AU DP, several goals and objectives have been developed. These include the following three program goals and ten outcomes:
Program Goal 1
The AU DP will prepare, assist, and encourage program graduates to seek admittance into an ACEND accredited internship program, professional employment, or graduate school.
Objective 1.1: Over a five-year period, at least 60% of DP graduates will apply for admission to a supervised practice program prior to or within 12 months of graduation.
Objective 1.2: Over a five-year period, at least 50% of DP graduates will be admitted to a supervised practice program within 12 months of graduation.
Objective 1.3: Over a five-year period, 50% or more of program graduates who complete a supervised internship will be employed in dietetics within 12 months.
Objective 1.4: Over a five-year period, 50% or more of AU DP graduates not going into an internship, employed or seeking employment, will report pursuing an advanced degree.
Objective 1.5: Over a five-year period, the pass rate of AU DP graduates taking the DTR examination will be greater than or equal to 80%.
Program Goal 2
The AU DP will prepare graduates to become contributing members of the scientific/professional community who can function as competent entry-level dietitians in a variety of settings.
Objective 2.1: Over a five-year period, the AU DP one year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
Objective 2.2: At least 80% of AU DP graduates will receive satisfactory or higher ratings from supervised practice program directors or employers in at least 75% of the areas surveyed.
Program Goal 3
The AU DP will assist graduates in completing the program of study, as well as prepare and encourage graduates to serve the community through volunteerism, educational, and professional involvement.
Objective 3.1: At least 80% of students enrolled in the AU DP, after completing the course DIET 210 Introduction to Dietetics, will complete the program/degree requirements within 3 years, 150% of the program length.
Objective 3.2: At least 75% of AU DP graduates will have been a member of a pre-professional or related professional organization (such as AU Student Dietetic Association, Ohio Academy of Nutrition and Dietetics, or the Academy of Nutrition and Dietetics) prior to program completion.
Objective 3.3: At least 75% of AU DP graduates will have completed >20 hours of volunteer or philanthropic activities prior to program completion.
AU DP Program outcomes data are available upon request. Please contact the Program Director, Denise Reed, MS, RDN, LD
4 firm-ripe medium-sized pears, such as Bosc or Barlett¼ cup lemon juice¼ cup prepared caramel sauce or caramel topping
Peel the pears, leaving the stems attached. Cut a thin slice from the bottom of each pear so that the pear will stand.Place the pears in a saucepan large enough to fit 4 pears without the fruit topping. Add the lemon juice and 4 cups of water.Bring to a boil, reduce heat to simmer, and cook for 10 to 15 minutes or until pears are tender but not falling apart.Drain the liquid. Place the pears on a place, cover and chill 3 hours or overnightArrange the pears on individual dessert dishes. Drizzle caramel sauce over the pears. Making a small puddle of sauce on the plate.Cooking Note
Instead of using lemon juice and 4 cups of water, substitute 4 cups of apple juice to cook the pears. If the pears are short on flavor, this will give them a boost.
Serving size: 1 pear
Calories: 100; Total Fat 0.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 20mg; Total Carbohydrate: 24g; Dietary Fiber: 3g; Protein: 1g.
Source: https://www.eatright.org/food/planning-and-prep/recipes/poached-pears-with-caramel-sauce-recipe...Read more
3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes¼ cup water1 (11-ounce) can mandarin oranges, drained½ cup thinly-sliced celery½ cup chopped green or red bell pepper½ cup dried cranberries2 medium green onions, chopped2 teaspoons grated peeled ginger root¼ cup light honey mustard dressing¼ teaspoon kosher salt⅛ teaspoon freshly-ground black pepper½ cup chopped pecans, toasted*Directions
Before you begin: Wash your hands.
Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill.Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently.Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper.Just before serving, mix in the pecans.Cooking Note*Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils.Nutrition Information
Serving size: ¾ cup
Serves 8 Calories: 150; Calories from fat: 50; Total fat: 6g; Saturated fat: 0.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 170mg; Total carbohydrate: 24g; Dietary fiber: 4g; Sugars: 13g; Protein: 2gSource: https://www.eatright.org/food/planning-and-prep/recipes/sweet-potato-orange-salad-with-honey-mustard-dressing-recipe...Read more
1 tablespoon grated peeled fresh ginger root or 1 teaspoon ground ginger½ teaspoon ground cardamom⅛ teaspoon ground cloves⅛ teaspoon black pepper1 stick cinnamon2½ cups water2 tea bags (black tea)2½ cups low-fat milk2 tablespoons honey2 tablespoons orange zest, for garnish (optional)Directions
Before you begin: Wash your hands.
Combine the ginger root, cardamom, cloves, and black pepper in a small bowl. Set aside.Fill a saucepan with water; bring to a full boil. Place the tea bags and cinnamon stick in the water. Stir in the spice mixture. Reduce to simmer.Steep for about 5 minutes, or longer for a strong, rich tea flavor.Remove the tea bags and cinnamon stick.Add the milk and honey. Continue to simmer until the chai is heated through, stirring gently to keep scum from forming on milk.Pour the chai into mugs. Sprinkle with the orange zest, if desired.Preparation Notes
If using loose tea instead of tea bags, use 2 tablespoons of loose black tea. Strain to remove tea leaves before serving.If the tea bags break open, strain chai before serving.Chai can also be served over ice as a cold summer beverage, or even as the flavor inspiration for a chai smoothie or milkshake.
Calories: 110; Calories from fat: 15; Total fat: 1.5g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 10mg; Sodium: 80mg; Total carbohydrate: 17g; Dietary fiber: 0g; Sugars: 16g; Protein: 6g
Source: https://www.eatright.org/food/planning-and-prep/recipes/cardamom-ginger-chai-recipe...Read more
8 ounces whole-grain macaroni noodles, uncooked1 tablespoon trans-fat-free butter spread1 tablespoon whole-wheat flour10 ounce bag (2 cups) cubed frozen butternut squash, thawed2 ounces (½ cup packed) reduced-fat cheddar cheeseSea salt, to tasteDirections
Before you begin: Wash your hands.
Boil noodles according to directions. Drain and reserve 2 cups pasta water.In pot over medium heat, cook butter spread with flour for 1 to 2 minutes.Whisk in 1 cup pasta water.Add squash and cook/mash until smooth. (Note: Add more pasta water as needed for a smooth cheese-like consistency.)Add cheese and stir until melted.Fold in cooked noodles until combined and season with salt.Nutrition Information
Serving size: 1 cup
Calories: 300; Total Fat: 6g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 290mg; Total Carbohydrate: 53g; Dietary Fiber: 6g; Sugars: 2g; Protein: 13g
Source: https://www.eatright.org/food/planning-and-prep/recipes/healthy-mac-and-cheese-recipe...Read more