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

Admission 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

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

Pumpkin Bar Recipe

Ingredients 

3 cups gluten free oats
1 teaspoon baking powder
1/4 teaspoon salt 
1 1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves or allspice 
1 cup canned pumpkin 
2 teaspoons pure vanilla extract 
1/2 cup unsweetened applesauce (or sub 1/3 cup melted butter or coconut oil)
1/2 cup packed dark brown sugar or coconut sugar 
1 tablespoon olive or melted coconut oil 
1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top 

Instructions 

1. Preheat oven to 350°F. Spray a 9x9 inch baking pan with nonstick cooking spray. 
2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. 
3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, salt and spices; set aside. 
4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. 
5. Slowly add in oat flour mixture and mix until just combined. 
6. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. 
7. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. 

Source: https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/ ...Read more

What is Magnesium?

Magnesium is used to regulate many bodily functions and is needed for hundreds of biochemical reactions in the body. It regulates muscle contractions, nerve function, and the production of energy and protein. Magnesium is a major mineral, which means that higher amounts are needed for the body to function properly, compared to trace minerals, like iron. Foods like leafy green vegetables, whole grains, beans, nuts, milk, and yogurt are good sources of magnesium. Some fortified foods like cereals also contain magnesium. These foods are commonly under-consumed by the general American population, so magnesium is a commonly under-consumed nutrient. It is recommended for women 19 and older (who are not pregnant) to get 310-320 mg of magnesium daily. For males 19 and older, 400-420 mg per day is recommended. It is more likely for those with celiac disease or type 2 diabetes to not be getting enough magnesium in their diets. It may be helpful to work with a registered dietitian to manage this. It is best to get your sources of magnesium from food, as these foods also contain other nutrients so they have other nutritional benefits. However, if you believe you need to take a magnesium supplement, talk to a registered dietitian or other healthcare provider, as magnesium supplements are known to interact with some medications.
Source: https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/magnesium 
...Read more

Risk of Aging: Research Findings on Osteoporosis

Aging is a part of life and comes with the risk of osteoporosis, among other things. Osteoporosis is the reduction of bone mass, which weakens the bone and can cause an increased risk of fracture or breaking. On top of osteoporosis, according to a new article released by science daily, aging promotes the increased production of ApoE. ApoE, otherwise known as apolipoprotein E, is a protein that largely interferes with the healing processes of bone. The study points out that 75-85 year olds had twice as much ApoE in their bloodstreams as 35-45 year olds. The mechanism behind inhibition of healing is that when a bone is broken and fractured, cells are recruited to the site and eventually turn into osteoblasts to form bone. ApoEcauses fewer recruited cells to turn into osteoblasts, which leads to interference of bone healing processes. The study also stated that “Past research linked ApoE to Alzheimer's disease and atherosclerosis, a disease in which fatty plaques narrow the arteries. Too little ApoE and fat build up can cause cardiovascular issues.” With this information, researchers are trying to find a safe level of ApoE that will accommodate the patients' health status.
For more information, visit: https://www.sciencedaily.com/releases/2019/09/190919122512.htm


...Read more

Trusting Your Gut

Although the idea of bacteria living within the human body may be alarming to some, the hundreds of bacteria housed within the intestinal tract play an important role in proper digestion and absorption. Maintaining an appropriate balance of specific bacteria ensures the intestines can absorb nutrients being passed through them. Disrupting the balance in either direction leads to decreased nutrient absorption. The delicate balance of the gut microbiota can be disrupted by a variety of factors from stress and diet, to prolonged exposure to antibiotics. Consequences include unintentional weight changes, food sensitivities, and autoimmune disorders triggered by inflammation.
Here are some simple things you can do to maintain gut health:Slow down when eating: Chewing your food all the way makes it easier for the body to break down and absorb nutrients. This will alleviate some of the stress placed on gut microbiota.Drink water: Staying hydrated helps maintain the mucosal lining of the intestines, which in turn continues to promote healthy bacteria activity. Consumption of Probiotics: Proper bacteria growth and activity can be promoted through oral ingestion of the bacteria itself or of foods which promote their activity. This can be accomplished by supplementing or by consuming foods rich in probiotics, such as yogurt and fermented foods. Increase consumption of high fiber foods: Because the body takes longer to break down fiber, it promotes bacterial activity in the gut by fermenting. For more information, visit: https://www.healthline.com/health/gut-health#the-takeaway 
...Read more

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

Admission 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

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

Pumpkin Bar Recipe

Ingredients 

3 cups gluten free oats
1 teaspoon baking powder
1/4 teaspoon salt 
1 1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves or allspice 
1 cup canned pumpkin 
2 teaspoons pure vanilla extract 
1/2 cup unsweetened applesauce (or sub 1/3 cup melted butter or coconut oil)
1/2 cup packed dark brown sugar or coconut sugar 
1 tablespoon olive or melted coconut oil 
1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top 

Instructions 

1. Preheat oven to 350°F. Spray a 9x9 inch baking pan with nonstick cooking spray. 
2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. 
3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, salt and spices; set aside. 
4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. 
5. Slowly add in oat flour mixture and mix until just combined. 
6. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. 
7. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. 

Source: https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/ ...Read more

What is Magnesium?

Magnesium is used to regulate many bodily functions and is needed for hundreds of biochemical reactions in the body. It regulates muscle contractions, nerve function, and the production of energy and protein. Magnesium is a major mineral, which means that higher amounts are needed for the body to function properly, compared to trace minerals, like iron. Foods like leafy green vegetables, whole grains, beans, nuts, milk, and yogurt are good sources of magnesium. Some fortified foods like cereals also contain magnesium. These foods are commonly under-consumed by the general American population, so magnesium is a commonly under-consumed nutrient. It is recommended for women 19 and older (who are not pregnant) to get 310-320 mg of magnesium daily. For males 19 and older, 400-420 mg per day is recommended. It is more likely for those with celiac disease or type 2 diabetes to not be getting enough magnesium in their diets. It may be helpful to work with a registered dietitian to manage this. It is best to get your sources of magnesium from food, as these foods also contain other nutrients so they have other nutritional benefits. However, if you believe you need to take a magnesium supplement, talk to a registered dietitian or other healthcare provider, as magnesium supplements are known to interact with some medications.
Source: https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/magnesium 
...Read more

Risk of Aging: Research Findings on Osteoporosis

Aging is a part of life and comes with the risk of osteoporosis, among other things. Osteoporosis is the reduction of bone mass, which weakens the bone and can cause an increased risk of fracture or breaking. On top of osteoporosis, according to a new article released by science daily, aging promotes the increased production of ApoE. ApoE, otherwise known as apolipoprotein E, is a protein that largely interferes with the healing processes of bone. The study points out that 75-85 year olds had twice as much ApoE in their bloodstreams as 35-45 year olds. The mechanism behind inhibition of healing is that when a bone is broken and fractured, cells are recruited to the site and eventually turn into osteoblasts to form bone. ApoEcauses fewer recruited cells to turn into osteoblasts, which leads to interference of bone healing processes. The study also stated that “Past research linked ApoE to Alzheimer's disease and atherosclerosis, a disease in which fatty plaques narrow the arteries. Too little ApoE and fat build up can cause cardiovascular issues.” With this information, researchers are trying to find a safe level of ApoE that will accommodate the patients' health status.
For more information, visit: https://www.sciencedaily.com/releases/2019/09/190919122512.htm


...Read more

Trusting Your Gut

Although the idea of bacteria living within the human body may be alarming to some, the hundreds of bacteria housed within the intestinal tract play an important role in proper digestion and absorption. Maintaining an appropriate balance of specific bacteria ensures the intestines can absorb nutrients being passed through them. Disrupting the balance in either direction leads to decreased nutrient absorption. The delicate balance of the gut microbiota can be disrupted by a variety of factors from stress and diet, to prolonged exposure to antibiotics. Consequences include unintentional weight changes, food sensitivities, and autoimmune disorders triggered by inflammation.
Here are some simple things you can do to maintain gut health:Slow down when eating: Chewing your food all the way makes it easier for the body to break down and absorb nutrients. This will alleviate some of the stress placed on gut microbiota.Drink water: Staying hydrated helps maintain the mucosal lining of the intestines, which in turn continues to promote healthy bacteria activity. Consumption of Probiotics: Proper bacteria growth and activity can be promoted through oral ingestion of the bacteria itself or of foods which promote their activity. This can be accomplished by supplementing or by consuming foods rich in probiotics, such as yogurt and fermented foods. Increase consumption of high fiber foods: Because the body takes longer to break down fiber, it promotes bacterial activity in the gut by fermenting. For more information, visit: https://www.healthline.com/health/gut-health#the-takeaway 
...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

Center for Academic Support

Center for Academic Support