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
Completion of degree requirements will result in the student being awarded a Verification Statement of completion of the Ashland University Didactic Program in Nutrition and Dietetics. Following completion of the DP, completing an accredited dietetic internship program is required before students are eligible to take the registration examination and obtain the Registered Dietitian (RD) credential. These internships are available throughout the U.S. and you do not have to complete one only in Ohio.
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.
Pumpkin Pumpkin is packed with fiber and beta-carotene. Beta-carotene, giving pumpkin its orange color, converts into vitamin A in the body, which is helpful for your skin and eyes. Add herbs to the pumpkin to balance its sweetness.
Beets Beets are edible from the leafy greens down to the round root. The leaves are similar to spinach leaves and are great sautéed. The red color in beets is caused by a phytochemical called betanin. This red juice can be used as a natural food coloring. Beets have nitrates that are naturally occurring and could help to support healthy blood pressure. Beets are great roasted or steamed and are delicious raw or shredded and tossed in salads.
Sweet Potato Sweet potatoes go ahead of white potatoes in terms of fiber and vitamin A, and they are an excellent source of potassium and vitamin C. Try them as a breakfast side dish or serve them at any meal. Just bake them in the oven whole or cube them up.
Spaghetti Squash Spaghetti squash is a fun vegetable that is lower in calories and is a gluten free alternative to grain pasta. Cut it in half, scoop the pocket of seeds out and pop the two halves into the oven and bake until tender. Once done, scrape a fork into it and spaghetti like strands will appear. Toss with pesto or marinara sauce, or just season it for a quick veggie side dish.
Kale Kale is a scrumptious leafy green that is a nutrient powerhouse. It tastes sweeter after a frost and... Read more
For more information, visit: https://www.sciencedaily.com/releases/2019/09/190905080059.htm
Food sensitivity blood tests are gaining popularity, but there is no evidence to show that they are accurate in diagnosing food sensitivities. Food allergy testing tests for a protein called IgE. The presence of this protein indicates an immune system response. However, food sensitivity tests look for an IgG antibody. IgG levels have not been shown to accurately diagnose food sensitivities or allergies and can be higher or lower based on foods more recently eaten, not based on what foods someone may be allergic to. These tests may cause someone to unnecessarily avoid foods in their diets that are harmful to them. If you believe you have a food sensitivity, the best thing to do is to make an appointment with your healthcare provider or registered dietitian.
Source: https://www.eatright.org/health/allergies-and-intolerances/food-intolerances-and-sensitivities/are-food-sensitivity-tests-accurate... Read more
Eat Regularly. One way to help fuel a healthy metabolism can be to eat every three to four hours. This can help you feel better and be more focused, while also preventing between-meal hunger that can lead to poor snacking habits and overeating at meals. Pay attention to hunger and fullness cues. You should eat just enough to help curve your cravings and reduce your chances of overeating. Make sure that you only eat until you are comfortably full but not stuffed. Balance your plate. A balanced meal incorporates several different food groups. The food groups that you should balance are whole grains, lean protein, fruits, vegetables, and fat-free or low-fat dairy. Small amounts of healthy fats should also be incorporated into your meals for sustained energy. Be careful with snacks. Keep in mind that snacks are not supposed to fill you up; they should only be used to bridge you from one meal to the next. When choosing snacks, try to choose foods that have lean protein and fiber-rich carbohydrates. An apple and a handful of unsalted nuts would be a great example of this. Remove energy zappers. Try to limit beverages with added sugars, such as soda, sugary coffee, and energy drinks. These types of beverages may give you a boost of energy for about an hour, but they will likely end up causing an energy crash... Read more
Goals and Objectives
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, graduate school or obtain professional credentialing.
- Objective 1.1 Over a five-year period, at least 60 percent of AU DP graduates will apply to a supervised practice program within 12 months of graduation.
- Objective 1.2 Over a five-year period, at least 50 percent of those applying to a supervised practice program in the academic year they complete the program will be accepted.
- Objective 1.3 Over a five-year period, at least 50 percent of program graduates who sought employment in dietetics will be employed within 12 months of program completion.
- Objective 1.4 Over a five-year period, at least 50 percent of AU DP graduates not going into an internship, employed or seeking employment, will report pursuing an advanced degree.
- Objecitve 1.5 Over a five-year period, the pass rate for AU DP graduates taking the DTR examination will be greater than or equal to 80 percent.
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 pass rate for AU DP graduates taking the registration (RD) examination for the first time will be greater than or equal to 80 percent.
- Objective 2.2 At least 80 percent of AU DP graduates will receive satisfactory or higher ratings from supervisors/employers in at least 75 percent of the areas surveyed.
Program Goal 3
The AU DP will assist students in completing the program of study, as well as prepare and encourage students to serve the community through volunteerism, educational, and professional involvement.
- Outcome 3.1 At least 75 percent of students enrolled in the AU DP, after completing the course DIET 210 Introduction to Dietetics, will meet the criteria for receiving a verification statement within three years; 150% of the program length.
- Objective 3.2 At least 75 percent of AU DP graduates will have been a member of a pre-professional or related professional organization (such as AU Student Dietetic Association, Mohican 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 percent of AU DP graduates will have completed more than 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, Dr. David Vanata, RD, CSSD, LD