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Curriculum
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 123 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 |
| 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 2021
| 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 201 Molecular and Cellular Basis of Life | (4)** |
| BIO 222 H.S. Anatomy and Physiology I | 4 |
| BIO 223 H.S. Anatomy and Physiology II | 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 | 76 (87) hrs. |
| Institutional Core Requirements | 47 hrs. |
| Total Credits for a Bachelor of Science (B.S.) Degree | 123 hrs. |
**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.
For more information about educational pathways to become a RDN.
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: Sixty percent (60%) of DP graduates will apply for admission to a supervised practice program prior to or within 12 months of graduation.
Objective 1.2: Fifty percent (50%) of DP graduates will be admitted to a supervised practice program within 12 months of graduation.
Objective 1.3: over a 5-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 5-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 5-year period, the pass rate for 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: 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
German Potato Salad Recipe
5 unpeeled red-skinned potatoes (about 2 pounds)1 medium-sized onion, chopped4 slices bacon or turkey bacon, diced¼ cup sugar or equivalent sugar substitute2 tablespoons all-purpose flour½ teaspoon salt⅛ teaspoon freshly ground pepper1 cup water¼ cup white vinegar1 large egg¼ cup fresh or bottled lemon juice¼ cup chopped fresh chivesDirections
Before you begin: Wash your hands.
Boil the potatoes in a large saucepan for about 20 minutes or until tender (test with a fork). Drain and cool slightly. Slice the potatoes and place in a large serving bowl with the chopped onion and set aside.Cook the bacon in a medium-sized skillet until crisp. Remove from heat and drain on paper towels. Discard all but 2 tablespoons of the bacon fat.Add the sugar, flour, salt, and pepper to the bacon fat in the skillet; stir to combine.Combine the water, vinegar, egg, and lemon juice in a small bowl; whisk with a fork to blend. Add to the bacon fat mixture in the skillet. Whisk together and cook over medium heat until the mixture starts to boil, stirring frequently. Reduce heat to low and simmer for 5 minutes.Pour the cooked bacon fat mixture over the potatoes and onions and toss gently. Garnish with chives and serve.Nutritional Information
Serving size: ½ cup
Serves 8
Calories: 120; Total Fat: 2g; Saturated Fat: 0.5g; Cholesterol: 30mg; Sodium: 250mg; Total Carbohydrate: 23g; Dietary Fiber: 4g; Protein: 4g
Source: https://www.eatright.org/food/planning-and-prep/recipes/german-potato-salad-recipe...Read more
Chocolate Chip Banana Pancake Recipe
¾ cup all-purpose flour2 tablespoons sugar½ cup toasted wheat germ1 teaspoon baking powder½ teaspoon baking soda2 eggs, lightly beaten1 cup reduced-fat buttermilk1 banana, mashed¼ cup semisweet or milk chocolate chipsVegetable oil cooking sprayDirections
Before you begin: Wash your hands.Combine the flour, sugar, wheat germ, baking powder, and baking soda in a large bowl; set aside. Whisk together the eggs, buttermilk, and banana in a separate medium-sized bowl. Pour the wet ingredients over the dry and stir just until mixed. Stir in the chocolate chips. Spray a skillet with the cooking spray; heat over medium-high heat. Sprinkle a few droplets of water on the surface; the skillet is preheated when water sizzles. Spoon the batter onto the hot skillet using a ¼-cup measure. When bubbles appear in the center of the pancake, flip it to the other side. Cook both sides to a golden brown.Cooking Notes
Use an overripe banana for easier mashing and extra sweetness.If you don't have buttermilk, add 1 teaspoon unflavored vinegar to low-fat or non-fat milk. Swirl gently to mix.Nutrition Information
Serving size: 3 small pancakes
Serves 4
Calories: 290; Total fat: 8g; Saturated fat 3g; Cholesterol: 80mg; Sodium: 150mg; Total carbohydrate: 48g; Dietary fiber: 4g; Protein: 12gSource: https://www.eatright.org/food/planning-and-prep/recipes/chocolate-chip-banana-pancakes-recipe...Read more
Cardamom Ginger Chai Recipe
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 sticks.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 teabags, 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.Nutrition Information
Serves 4
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
Cheesy Chickpea and Broccoli Bake Recipe
1 large bunch (about 1 pound) fresh broccoli, rinsed and cut into medium pieces (include tender parts of stems and leaves) or a 1-pound bag of frozen broccoli florets (thawed)1 15½-ounce can chickpeas, drained and rinsed1 tablespoon olive oilSalt and black pepper to taste1 cup shredded Gruyere, cheddar, or vegan cheese⅓ cup whole-wheat breadcrumbsDirections
Before you begin: Wash your hands.
Preheat oven to 400°F.If using fresh broccoli, lightly steam it first: Place raw broccoli pieces in a steamer basket inside a saucepan filled with 1 inch of water. Steam on medium heat for 5 minutes or until broccoli is just tender and bright green. Or, steam fresh broccoli in the microwave: Place raw broccoli pieces in a large microwave-safe dish or bowl with ½-inch water at the bottom. Cover with a microwave-safe plate and microwave on high for 3 minutes or until just tender and bright green. Drain water.Toss steamed broccoli and chickpeas with olive oil. Place in a 9-by-9-inch baking pan.Add salt and black pepper to taste. Top evenly with grated cheese, then top evenly with breadcrumbs.Bake 10 to 15 minutes, or until cheese is melted and breadcrumbs are lightly browned. Remove from oven and serve immediately.Nutrition Information
Serving size: 1½ cups
Serves 6
Calories: 340; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 456mg; Total Carbohydrate: 34g; Dietary Fiber: 9g; Sugars: 6g; Protein: 19g
Source: https://www.eatright.org/food/planning-and-prep/recipes/cheesy-chickpea-and-broccoli-bake-recipe...Read more