Making Your Mark in a Nationally Ranked Dietetics Program

Are you passionate about healthy eating and interested in counseling others about nutrition to improve their well-being?

Look no further than Ashland University’s nationally ranked Dietetics program. You’ll find it’s one of the top nutrition programs in the United States and one of only four fully accredited programs in Ohio that will expertly prepare you for a career in the diverse field of nutrition and dietetics.

Contact Us

Denise Reed, MS, RDN, LD
Clinical Assistant Professor
Director of Dietetics
240, College of Nursing & Health Sciences
419.289.5452
dreed8@ashland.edu

Curriculum

Current Academic Year
Dietetics Four-Year Guide

Program Requirements

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 TitleHours
COM 101 Human Communication 3
ENG 101 Composition I 3
ENG 102 Composition II 3
Math 208 Elementary Statistics 3
Religion Course 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)
8
Social Sciences-Any two approved courses
(PSYC 101 Intro to Psychology)
6
Historical Reasoning -Any approved course 3
Cultural Requirements 3
Total Institutional Core Requirements 47 hr.

Dietetics Course Requirements 2017

Course Number and TitleHours
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 ACEND-accredited dietetic internship program is required before students are eligible to take the registration examination established by the Commission on Dietetic Registration (CDR) 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.

Accredited Internships

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

Blog

Simple Salmon Cakes Recipe

This is a quick and easy recipe that can be used on busy days. This recipe is an inexpensive way to get omega-3s, which have anti-inflammatory properties that also may help fight heart disease. You can also add a side salad to complete this meal.
Ingredients:1 7.5-ounce can salmon, skin removed¼ cup plain, dry breadcrumbs½ cup finely chopped red onion2 tablespoons chopped fresh dill, or 1 teaspoon dried1 egg, lightly beaten1 tablespoon reduced-fat mayonnaise2 teaspoons horseradishVegetable oil cooking spray
Directions:Wash your hands.Mix all the ingredients except the cooking spray in a medium-size bowl.Form into 4 equal-size patties.Coat a medium nonstick pan with the cooking spray, heat over medium heat.Cook the salmon cakes on both sides until golden brown.Chili sauce may be used instead of horseradish.
Nutrition Information: Serving size: 2 patties; Serves 2; Calories: 280; Total fat: 11g; Saturated fat: 2.5g; Cholesterol: 155mg; Sodium: 300mg; Total Carbohydrate: 16g; Dietary Fiber: 1g; Protein: 27g.
Source: https://www.eatright.org/food/planning-and-prep/recipes/simple-salmon-cakes-recipe ...Read more

Antioxidants

Our bodies are constantly fighting against infections and diseases. Free radicals that are produced in our bodies can attack cells, which can lead to cardiovascular disease and certain cancers. Antioxidants, such as vitamins C and E and carotenoids can help protect these cells from damage that can be caused by the free radicals.
Carotenoids: Beta-carotene, lycopene, and lutein are all carotenoids that can assist with helping to prevent certain cancers and decreasing your risk of macular degeneration. Red, orange, deep-yellow, and some dark-green leafy vegetables contain carotenoids. Some good food sources of these include sweet potatoes, spinach, carrots, tomatoes, Brussels sprouts, winter squash, and broccoli.
Vitamin E: The main role of vitamin E is working as an antioxidant to help protect your body from cell damage that can lead to cancer, heart disease, and cataracts. It can also work with other antioxidants, such as vitamin C to offer protection from some chronic diseases. Some sources of vitamin E include vegetables oils, wheat germ, whole grains, and fortified cereals.
Vitamin C: Some benefits of vitamin C include protecting your body from infections and damage to cells, helping produce collagen, and helping with the absorption of iron. Citrus fruits, strawberries, sweet peppers, tomatoes, broccoli, and potatoes are all good sources of this vitamin.
For more information on antioxidants, go to: https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/antioxidants-protecting-healthy-cells...Read more

Prebiotics and Probiotics: What are they?

Prebiotics and probiotics are becoming more popular as the topic of gut health becomes trendier, but what is the difference between them, and do you need to consume both?Prebiotics are non-digestible food components, such as fiber, that can promote the growth of beneficial bacteria in the gut. Some benefits of consuming prebiotics include improving gastrointestinal health and enhancing absorption of calcium.Probiotics are live, beneficial bacteria in foods or supplements. They can help to change bacteria in the intestines to balance gut flora. By doing this, probiotics can assist in boosting immunity and overall health. Prebiotics promote beneficial bacteria by serving as a food source, while probiotics are the beneficial bacteria. These two substances work together to improve gastrointestinal health. Prebiotics and probiotics are commonly sold as dietary supplements, but you can get them from foods, as well. Fruits, vegetables, and whole grains contain prebiotics. For example, prebiotics are found in foods like bananas, onions, garlic, and beans. Probiotics are usually found in the form of fermented foods. Yogurt, kefir, kimchi, sauerkraut, and tempeh contain probiotics. Optimizing your gut bacteria by consuming both prebiotics and probiotics may benefit your health. However, if you are interested in more information, contact a registered dietitian.
Source: https://www.eatright.org/food/vitamins-and-supplements/nutrient-rich-foods/prebiotics-and-probiotics-creating-a-healthier-you...Read more

Uncovering the Significance for Breastfeeding

Breastfeeding is deemed to play an important role in the development and nourishment of an infant. The CDC also supports breastfeeding, stating that it can reduce the risk for certain health conditions for both infants and mothers. Breast milk is specifically known to strengthen a child's immune system, supporting the intestinal flora. Until recently, the specific mechanisms of immune-boosting breast milk properties have not been fully understood. Bacteria diversity, or intestinal flora and mucosa that helps protect against many diseases, is developed through interaction with bacteria in the environment. A new protein, called the “alarmins,” control this specific adaptation process which “can prevent dangerous intestinal colonization disorders that can lead to blood poisoning and intestinal inflammation,” relates Leader Prof. Dr. Dorothee Viemann of the Hannover Medical School Clinic. Professor Vietmann also stated that alarmins could be supplemented to newborns who do not have enough or who are not being breastfed, which can help prevent many disorders down the road. The discovery is credited to RESIST Cluster of Excellence at Hannover Medical School. 

For more information, please visit: https://www.sciencedaily.com/releases/2020/08/200828115338.htm...Read more

Contact Us

Contact Us

Denise Reed, MS, RDN, LD
Clinical Assistant Professor
Director of Dietetics
240, College of Nursing & Health Sciences
419.289.5452
dreed8@ashland.edu

Curriculum

Curriculum

Current Academic Year
Dietetics Four-Year Guide

Program Requirements

Program Requirements

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 TitleHours
COM 101 Human Communication 3
ENG 101 Composition I 3
ENG 102 Composition II 3
Math 208 Elementary Statistics 3
Religion Course 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)
8
Social Sciences-Any two approved courses
(PSYC 101 Intro to Psychology)
6
Historical Reasoning -Any approved course 3
Cultural Requirements 3
Total Institutional Core Requirements 47 hr.

Dietetics Course Requirements 2017

Course Number and TitleHours
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

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 ACEND-accredited dietetic internship program is required before students are eligible to take the registration examination established by the Commission on Dietetic Registration (CDR) 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.

Accredited Internships

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

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

Blog

Blog

Simple Salmon Cakes Recipe

This is a quick and easy recipe that can be used on busy days. This recipe is an inexpensive way to get omega-3s, which have anti-inflammatory properties that also may help fight heart disease. You can also add a side salad to complete this meal.
Ingredients:1 7.5-ounce can salmon, skin removed¼ cup plain, dry breadcrumbs½ cup finely chopped red onion2 tablespoons chopped fresh dill, or 1 teaspoon dried1 egg, lightly beaten1 tablespoon reduced-fat mayonnaise2 teaspoons horseradishVegetable oil cooking spray
Directions:Wash your hands.Mix all the ingredients except the cooking spray in a medium-size bowl.Form into 4 equal-size patties.Coat a medium nonstick pan with the cooking spray, heat over medium heat.Cook the salmon cakes on both sides until golden brown.Chili sauce may be used instead of horseradish.
Nutrition Information: Serving size: 2 patties; Serves 2; Calories: 280; Total fat: 11g; Saturated fat: 2.5g; Cholesterol: 155mg; Sodium: 300mg; Total Carbohydrate: 16g; Dietary Fiber: 1g; Protein: 27g.
Source: https://www.eatright.org/food/planning-and-prep/recipes/simple-salmon-cakes-recipe ...Read more

Antioxidants

Our bodies are constantly fighting against infections and diseases. Free radicals that are produced in our bodies can attack cells, which can lead to cardiovascular disease and certain cancers. Antioxidants, such as vitamins C and E and carotenoids can help protect these cells from damage that can be caused by the free radicals.
Carotenoids: Beta-carotene, lycopene, and lutein are all carotenoids that can assist with helping to prevent certain cancers and decreasing your risk of macular degeneration. Red, orange, deep-yellow, and some dark-green leafy vegetables contain carotenoids. Some good food sources of these include sweet potatoes, spinach, carrots, tomatoes, Brussels sprouts, winter squash, and broccoli.
Vitamin E: The main role of vitamin E is working as an antioxidant to help protect your body from cell damage that can lead to cancer, heart disease, and cataracts. It can also work with other antioxidants, such as vitamin C to offer protection from some chronic diseases. Some sources of vitamin E include vegetables oils, wheat germ, whole grains, and fortified cereals.
Vitamin C: Some benefits of vitamin C include protecting your body from infections and damage to cells, helping produce collagen, and helping with the absorption of iron. Citrus fruits, strawberries, sweet peppers, tomatoes, broccoli, and potatoes are all good sources of this vitamin.
For more information on antioxidants, go to: https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/antioxidants-protecting-healthy-cells...Read more

Prebiotics and Probiotics: What are they?

Prebiotics and probiotics are becoming more popular as the topic of gut health becomes trendier, but what is the difference between them, and do you need to consume both?Prebiotics are non-digestible food components, such as fiber, that can promote the growth of beneficial bacteria in the gut. Some benefits of consuming prebiotics include improving gastrointestinal health and enhancing absorption of calcium.Probiotics are live, beneficial bacteria in foods or supplements. They can help to change bacteria in the intestines to balance gut flora. By doing this, probiotics can assist in boosting immunity and overall health. Prebiotics promote beneficial bacteria by serving as a food source, while probiotics are the beneficial bacteria. These two substances work together to improve gastrointestinal health. Prebiotics and probiotics are commonly sold as dietary supplements, but you can get them from foods, as well. Fruits, vegetables, and whole grains contain prebiotics. For example, prebiotics are found in foods like bananas, onions, garlic, and beans. Probiotics are usually found in the form of fermented foods. Yogurt, kefir, kimchi, sauerkraut, and tempeh contain probiotics. Optimizing your gut bacteria by consuming both prebiotics and probiotics may benefit your health. However, if you are interested in more information, contact a registered dietitian.
Source: https://www.eatright.org/food/vitamins-and-supplements/nutrient-rich-foods/prebiotics-and-probiotics-creating-a-healthier-you...Read more

Uncovering the Significance for Breastfeeding

Breastfeeding is deemed to play an important role in the development and nourishment of an infant. The CDC also supports breastfeeding, stating that it can reduce the risk for certain health conditions for both infants and mothers. Breast milk is specifically known to strengthen a child's immune system, supporting the intestinal flora. Until recently, the specific mechanisms of immune-boosting breast milk properties have not been fully understood. Bacteria diversity, or intestinal flora and mucosa that helps protect against many diseases, is developed through interaction with bacteria in the environment. A new protein, called the “alarmins,” control this specific adaptation process which “can prevent dangerous intestinal colonization disorders that can lead to blood poisoning and intestinal inflammation,” relates Leader Prof. Dr. Dorothee Viemann of the Hannover Medical School Clinic. Professor Vietmann also stated that alarmins could be supplemented to newborns who do not have enough or who are not being breastfed, which can help prevent many disorders down the road. The discovery is credited to RESIST Cluster of Excellence at Hannover Medical School. 

For more information, please visit: https://www.sciencedaily.com/releases/2020/08/200828115338.htm...Read more

Resources

What to Expect in the Dietetics Program

In today’s world, more people than ever are having health-related issues that are directly related to their nutritional intake. Ashland University’s top Dietetics program will provide you with the educational knowledge to help others truly make a difference in their health. From day one in the Dietetics program, you’ll acquire a strong foundation of physical, biological, and social sciences in order to understand the social and psychological dimensions of human nutrition.

Dietetics Program Benefits

The Dietetics program at Ashland University is fully accredited by the Accreditation of Nutrition & Dietetics (ACEND) of the Academy of Nutrition & Dietetics (AND). This accreditation certifies our program as a highly-regarded program—which means that as a graduate, you’ll be eligible to apply for a highly competitive ACEND-accredited dietetic internship.

Other program benefits include:

  • 100% graduate pass rate on the RDN exam
  • Accent on the Individual with small class sizes and passionate faculty mentorship
  • Guaranteed career success proven by a historically high number of Dietetics students receiving a full-time job offers by graduation

There’s no better time than the present to start your path toward making lives healthier at one of Ashland University's most prestigious undergraduate programs.

About the Didactic Program in Nutrition and Dietetics

 When you complete the Dietetics program at Ashland University, you’ll be awarded a B.S. degree and a Verification Statement of completion of the AU didactic Program in Nutrition and Dietetics. (“Didactic” refers to the specific teaching method we use.) The completion of an accredited dietetic internship is required before you’re eligible to take the registration examination and obtain the Registered Dietitian (RD) credential.

Dietetics Career Outlook

Future Employment

The Dietetics program prepares you to become a practitioner in clinical, community, food industry, and other food service areas of nutrition. Registered Dietitians are employed by hospitals, community agencies, and various food service areas of nutrition.

Learn more about exams to further your career:

Additionally, the Bureau of Labor Statistics publishes an Occupational Handbook for Dietitians and Nutritionists.

Average Career Salary

$59,410; with those in business and consulting earning above $87,000

Anticipated Career Growth

The average growth rate for this field is 15 percent by 2026, much faster than the average growth of other occupations

Career Opportunities

  • Hospitals
  • Long-term care facilities
  • Clinics
  • Private practice
  • Government or private organizations

Intramural Sports

Intramural Sports