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
Directions:Before you begin: wash your hands.1. In a small bowl, combine cumin, salt, and pepper. Rub mixture evenly over chicken thighs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes per side or until browned. Transfer to a 5-or-6-quart slow cooker. Repeat procedure with remaining chicken.2. Heat remaining ½ tablespoon oil in pan over medium heat. Add onion, celery, carrot, jalapeno, and garlic; cook, stirring frequently, 5 to 7 minutes or until vegetables are tender and begin to brown. Transfer to slow cooker. Add 2 cups salsa and broth. Cover and cook on low 4 to 6 hours or until chicken shreds easily with a fork.3. Remove chicken to a large bowl using a slotted spoon; shred with 2 forks.4. Warm tortillas according to package instructions. Fill each tortilla with about ¼ cup chicken mixture, 1 teaspoon cheese, 1 teaspoon salsa and ½ teaspoon cilantro. Serve with lime wedges if desired.
Nutrition Information: Serving Size: 2 tacosServes 6
For more information, please visit: https://pubmed.ncbi.nlm.nih.gov/25940230/?from_term=mediterranean+diet+benefits&from_pos=4
Look for a "safe food handling" label on the package. This label explains how to safely store, prepare, and handle raw meat at home.Choose packages that are tightly wrapped. This helps prevent raw meat from leaking juices onto other foods in the cart.Ask to have raw meat bagged separately from other groceries at the checkout.Store Safely
Always handle food after washing your hands.Store raw meat on the lowest shelf in the refrigerator.When refrigerated, use ground meats within two days of purchase. Whole cuts of meat, such as pork chops, steak and ribs, should be used within three to five days of purchase. Prepare Wisely
Wash hands thoroughly for at least 20 seconds before, during, and after preparing food, especially after handling raw meat.Defrost frozen meat in the refrigerator, microwave, or under cold running water. Never defrost on the counter!Use two separate cutting boards to avoid cross-contamination. Use one for raw meat, poultry, and seafood, and the other for ready-to-eat foods.Use a food thermometer to ensure foods are cooked to their proper internal temperature. Whole cuts of meat, such as steaks, chops or roasts should be cooked to 145°F, and ground meats should be 160°F. Chicken and turkey should always be cooked to a minimum internal temperature of 165°F.Keep meat refrigerated. Discard any food left unrefrigerated for more than two hours, or one hour if the temperature is above 90°F.Source: https://www.eatright.org/homefoodsafety/safety-tips/food/safe-handling-tips-for-raw-meat...Read more