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

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 click here.

For more information about educational pathways to become a RDN click here.

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

Different Kinds of Lettuces and Greens

Lettuce is a commonly eaten vegetable in the United States. It is a type of leafy green that is either light or dark in color. Dark-green leafy greens are more nutrient-rich and have antioxidant properties such as beta carotene, which helps form vitamin A in the body and may help lower risks of diseases. It is common to see them contain nutrients such as folate, potassium, and dietary fiber. Greens also have lutein, an antioxidant that contributes to good vision and may help protect macular degeneration in your eyes.You can mix variations of greens to help your salad with flavor, color, and texture:For a peppery flavor: arugula or watercressFor leaves that are not green: red-and-white radicchioFor flavor with a “bite”: chicory or escaroleFor a mild flavor and delicate green color: mâche, Boston or Bibb lettuceFor a deep-green color: spinachFor a crisp texture: RomaineLeafy greens can be used for cooking as well. Spinach, kale, and collard greens can be sautéed in a little oil and seasoned with spices such as garlic and a little salt and pepper. Greens will usually shrink in half when cooked. They can also be added to soups, stews, casseroles, and other dishes. For example, you can add them to omelets or homemade soups. Make sure to wash and dry the leaves thoroughly before using and keep them refrigerated. Enjoy them within a few days, so they do not get spoiled or wilted. Source: https://www.eatright.org/food/nutrition/healthy-eating/different-kinds-of-lettuces-and-greensRead more

A Guide to Brussels Sprouts

Brussels sprouts are among the most avoided vegetables due to their bitter flavor and unpleasant odor caused by a sulfur-containing phytochemical, glucosinolate. When preparing Brussels sprouts, it is crucial not to overcook because it can intensify the bitterness and unpleasant odor. When properly cooked and seasoned, Brussels sprouts have a natural, nutty sweetness. Brussels sprouts fall into the brassica oleracea family of cruciferous vegetables and are rich in vitamins C and K, folate, carotenoids, and fiber. Purchase Brussels sprouts that are bright green with tightly compacted leaves instead of yellow or wilted leaves, signifying aging and deterioration.Simple Roasted Recipe:Rinse Brussels sprouts under cool running water to remove any debris. Slice off the tough bottom stems and remove any discolored outer leaves.Halve the Brussels sprouts and arrange cut-side-down in a single layer on a baking sheet lined with parchment paper or in a baking dishDrizzle with olive oil and pinch of salt. Roast in a preheated oven at 400 F until browned on the exterior and tender on the inside Smaller Brussels sprouts (about 1” in diameter) should be roasted for 18 minutes, while those 1.5” in diameter or larger may take 20-25 minutes.For more information, please visit: https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
...Read more

Fall Foods

The end of summer doesn’t mean it is the end of fresh produce. As we head into fall, produce like pumpkins, apples, and Brussels sprouts are at their best. While many of these are available year-round, they are at their peak in the fall season, whether you find them at the grocery store or at your local farmer’s market. The following are some fall produce options and ideas for how to use them in snacks or meals.PumpkinsPumpkins are full of vitamin A, potassium, and fiber. However, the pumpkins that you carve are not the same as the pumpkin you eat. Smaller sugar pie pumpkins are more commonly used for cooking, as they have a better texture than carving pumpkins. Canned pumpkin puree is also a good option to use in cooking or baking. You can mix pumpkin puree into mac and cheese, blend into hummus, add it to pancakes, oatmeal, smoothies, or chili for an extra boost of nutrients and fall flavor. After carving a pumpkin, you can also roast the seeds. Pumpkin seeds are great as a snack and include beneficial nutrients, such as zinc, which is helpful in immune function. Apples Apples are also a common fall produce option. They are a good source of vitamin C and fiber. Simple ways to eat apples include sprinkling apple slices with cinnamon or cooking and serving with roasted pork. Brussels Sprouts Brussels sprouts are part of the cruciferous vegetable family. They are a good source of vitamins A, C, and K, along with folate and iron. They are easy to prepare either roasted as a side dish or shredded and tossed with pasta or rice. 
Source: https://www.eatright.org/food/planning-and-prep/cooking-tips-and-trends/4-fall-foods-foryour-family...Read more

The Importance of Vitamin C Later in Life

Every year, people over fifty are estimated to lose about one percent of their muscle mass. This deterioration can lead to a myriad of health issues, such as type-2 diabetes, and overall lower the quality of life. Vitamin C has a link to skeletal muscle mass because it helps defend the body from potential free radicals, which caused a research team from the University of East Anglia to conduct a research study. They analyzed about 13,000 participants between the ages of 42-82 years and linked low vitamin C intake to higher muscle loss. The researchers concluded that extreme consumption of vitamin C is not necessary, but it's simple as eating a single citrus fruit a day. For more information, please visit: https://www.sciencedaily.com/releases/2020/08/200826200709.htmRead 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

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 click here.

For more information about educational pathways to become a RDN click here.

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

Different Kinds of Lettuces and Greens

Lettuce is a commonly eaten vegetable in the United States. It is a type of leafy green that is either light or dark in color. Dark-green leafy greens are more nutrient-rich and have antioxidant properties such as beta carotene, which helps form vitamin A in the body and may help lower risks of diseases. It is common to see them contain nutrients such as folate, potassium, and dietary fiber. Greens also have lutein, an antioxidant that contributes to good vision and may help protect macular degeneration in your eyes.You can mix variations of greens to help your salad with flavor, color, and texture:For a peppery flavor: arugula or watercressFor leaves that are not green: red-and-white radicchioFor flavor with a “bite”: chicory or escaroleFor a mild flavor and delicate green color: mâche, Boston or Bibb lettuceFor a deep-green color: spinachFor a crisp texture: RomaineLeafy greens can be used for cooking as well. Spinach, kale, and collard greens can be sautéed in a little oil and seasoned with spices such as garlic and a little salt and pepper. Greens will usually shrink in half when cooked. They can also be added to soups, stews, casseroles, and other dishes. For example, you can add them to omelets or homemade soups. Make sure to wash and dry the leaves thoroughly before using and keep them refrigerated. Enjoy them within a few days, so they do not get spoiled or wilted. Source: https://www.eatright.org/food/nutrition/healthy-eating/different-kinds-of-lettuces-and-greensRead more

A Guide to Brussels Sprouts

Brussels sprouts are among the most avoided vegetables due to their bitter flavor and unpleasant odor caused by a sulfur-containing phytochemical, glucosinolate. When preparing Brussels sprouts, it is crucial not to overcook because it can intensify the bitterness and unpleasant odor. When properly cooked and seasoned, Brussels sprouts have a natural, nutty sweetness. Brussels sprouts fall into the brassica oleracea family of cruciferous vegetables and are rich in vitamins C and K, folate, carotenoids, and fiber. Purchase Brussels sprouts that are bright green with tightly compacted leaves instead of yellow or wilted leaves, signifying aging and deterioration.Simple Roasted Recipe:Rinse Brussels sprouts under cool running water to remove any debris. Slice off the tough bottom stems and remove any discolored outer leaves.Halve the Brussels sprouts and arrange cut-side-down in a single layer on a baking sheet lined with parchment paper or in a baking dishDrizzle with olive oil and pinch of salt. Roast in a preheated oven at 400 F until browned on the exterior and tender on the inside Smaller Brussels sprouts (about 1” in diameter) should be roasted for 18 minutes, while those 1.5” in diameter or larger may take 20-25 minutes.For more information, please visit: https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
...Read more

Fall Foods

The end of summer doesn’t mean it is the end of fresh produce. As we head into fall, produce like pumpkins, apples, and Brussels sprouts are at their best. While many of these are available year-round, they are at their peak in the fall season, whether you find them at the grocery store or at your local farmer’s market. The following are some fall produce options and ideas for how to use them in snacks or meals.PumpkinsPumpkins are full of vitamin A, potassium, and fiber. However, the pumpkins that you carve are not the same as the pumpkin you eat. Smaller sugar pie pumpkins are more commonly used for cooking, as they have a better texture than carving pumpkins. Canned pumpkin puree is also a good option to use in cooking or baking. You can mix pumpkin puree into mac and cheese, blend into hummus, add it to pancakes, oatmeal, smoothies, or chili for an extra boost of nutrients and fall flavor. After carving a pumpkin, you can also roast the seeds. Pumpkin seeds are great as a snack and include beneficial nutrients, such as zinc, which is helpful in immune function. Apples Apples are also a common fall produce option. They are a good source of vitamin C and fiber. Simple ways to eat apples include sprinkling apple slices with cinnamon or cooking and serving with roasted pork. Brussels Sprouts Brussels sprouts are part of the cruciferous vegetable family. They are a good source of vitamins A, C, and K, along with folate and iron. They are easy to prepare either roasted as a side dish or shredded and tossed with pasta or rice. 
Source: https://www.eatright.org/food/planning-and-prep/cooking-tips-and-trends/4-fall-foods-foryour-family...Read more

The Importance of Vitamin C Later in Life

Every year, people over fifty are estimated to lose about one percent of their muscle mass. This deterioration can lead to a myriad of health issues, such as type-2 diabetes, and overall lower the quality of life. Vitamin C has a link to skeletal muscle mass because it helps defend the body from potential free radicals, which caused a research team from the University of East Anglia to conduct a research study. They analyzed about 13,000 participants between the ages of 42-82 years and linked low vitamin C intake to higher muscle loss. The researchers concluded that extreme consumption of vitamin C is not necessary, but it's simple as eating a single citrus fruit a day. For more information, please visit: https://www.sciencedaily.com/releases/2020/08/200826200709.htmRead more

Newsletters

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

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Fraternity & Sorority Life