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 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.
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
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
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
Source: https://www.eatright.org/food/vitamins-and-supplements/nutrient-rich-foods/prebiotics-and-probiotics-creating-a-healthier-you...Read more
For more information, please visit: https://www.sciencedaily.com/releases/2020/08/200828115338.htm...Read more