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

Roasted Carrot and Beet Soup Recipe

Beets and carrots unite to produce an interesting and comforting flavor. These colorful vegetables fill your soup bowl with a variety of nutrients, phytonutrients, and fiber. For a fresh flavor, try planting beets and carrots in the spring or find them fresh at your local farmer's market!IngredientsVegetable oil cooking spray5 large carrots, peeled and sliced (3 cups)1 pound fresh beets, peeled and chopped*2 celery ribs, thinly sliced (1½ cups)1 large onion, quartered (2 cups)1 tablespoon extra-virgin olive oil2 tablespoons brown sugar2 teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon nutmeg¼ teaspoon black pepper3 14-ounce cans low-sodium chicken broth¼ cup reduced-fat sour cream for garnish**Fresh chives, chopped, for garnishDirections Before you begin: Wash your hands.Preheat oven to 400°F.Coat a 9-by-13-inch baking dish with the cooking spray. Combine the carrots, beets, celery, and onion in the dish. Drizzle with olive oil, and sprinkle with sugar, cinnamon, ginger, nutmeg, and pepper. Toss to coat vegetables. Cover the dish tightly with aluminum foil and roast for 1 hour, or until the vegetables are fork-tender. Cool slightly.In a food processor or blender, puree the roasted vegetables with the broth in batches until smooth. Combine the batches in a heavy 2-quart saucepan. Heat on medium-low until warmed through.Garnish with sour cream and chives.Cooking Notes *Substitute 1 15-ounce can beets, rinsed and drained. Instead of roasting, puree them with other vegetables in a food processor or blender. **Substitute Greek yogurt.Nutrition Information Serves 8 as an appetizer Serves 4 as a main dishCalories: 240; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 280mg; Total Carbohydrate: 35g; Dietary Fiber: 8g; Sugars: 19g; Protein: 10gSource: https://www.eatright.org/food/planning-and-prep/recipes/roasted-carrot-and-beet-soup-recipeRead more

Easy Pasta Salad with Chicken and Vegetables Recipe

Ingredients1 15-ounce can garbanzo beans, drained, and rinsed1 6-ounce can chicken breast packed in water, drained, and rinsed½ cup balsamic vinaigrette salad dressing16 ounces uncooked whole-wheat pasta1 10-ounce bag frozen mixed vegetablesDirectionsAlways wash your hands first.Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken, andsalad dressing in a large bowl until combined.Add the pasta and vegetables to the bowl and mix with the beans, chicken, and salad dressing.Serve salad warm or cold.Cooking TipsGarbanzo beans are also known as chickpeas and can be substituted for any type of bean. You can use tuna in place of canned chicken breast. Opt for smaller pasta such as rotini, macaroni, or shells, which are similar in size to the vegetables and chicken. This will allow for a better mixture of ingredients and dressing.Nutrition Information Serving size: 1 cup Serves: 10Calories: 315; Total fat: 9g; Sat. fat: 1.5g; Chol.: 14mg; Sodium: 235mg; Carb.: 46g; Fiber: 5g; Sugars: 2g; Protein 15gSource: https://www.eatright.org/food/planning-and-prep/recipes/easy-pasta-salad... Read more

What is Potassium?

Potassium is a mineral that helps muscles contract, regulate fluid and mineral balance in and out of the cells, and maintain normal blood pressure by limiting the effect of sodium. Potassium may help to reduce the risk of recurrent kidney stones and bone loss as we age. The 2015-2020 Dietary Guidelines for Americans concluded that potassium is an under-consumed nutrient and is now considered a public health concern. This will require food manufacturers to include potassium content on the new Nutrition Facts label. Try including a variety of foods to help you meet your potassium needs for the day, as well as other important vitamins and minerals.To meet your daily potassium goal, consider adding some of these foods to your menu on a regular basis:1 medium baked potato with skin: 930 milligrams1 cup cooked spinach: 840 milligrams½ cup raisins: 618 milligrams1 cup cooked broccoli: 460 milligrams1 cup cubed cantaloupe: 430 milligrams1 cup chopped tomatoes: 430 milligrams1 medium banana: 420 milligrams1 cup raw carrot slices: 390 milligrams1 cup low-fat milk: 350 to 380 milligrams½ cup cooked lentils: 365 milligrams1 cup cooked quinoa: 320 milligramsFor more information, please visit:https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/what-is-potassium
...Read more

African Style Pumpkin and Peanut Stew Recipe

Pumpkins and peanuts are staples in West African cooking and are known for their beta carotene and protein. When prepared with fragrant spices, their flavors create a flavorful and hearty stew. This vegetarian stew pairs well with cooked rice or quinoa.Ingredients1 tablespoon canola oil1 medium yellow onion, cut into ¼-inch dice2 cloves garlic, minced2 tablespoons minced peeled ginger root, or 2 teaspoons powdered ginger1 tablespoon packed brown sugar2 teaspoons ground cinnamon1 teaspoon curry powder3 cups low sodium vegetable or chicken broth1 (15-ounce) can solid pack pumpkin2 medium sweet apples (e.g. Gala, Honey Crisp), cut into ½-inch dice2 medium carrots, cut into ¼-inch rounds2 medium red potatoes, cut into ½-inch dice1 large stalk celery, cut into ½-inch dice¾ cup chunky reduced-fat or regular peanut butter¼ to ½ teaspoon hot sauceSalt and pepper, to tasteCrushed peanuts or pumpkin seeds, for garnishChopped herbs (cilantro, parsley, or chives), for garnishDirectionsBefore you begin: Wash your hands.Heat the oil in a large non-stick saucepan over medium heat. Add the onion and garlic; cook and stir for about 5 minutes, until the onion is softened. Remove from the heat. Stir in the ginger root, brown sugar, cinnamon, and curry powder, allowing them to blend for a fragrant aroma.Add the broth and pumpkin; blend well. Mix in the apples, carrots, potatoes, and celery. Reduce the heat to simmer; cover and simmer for about 25 minutes, until the vegetables and apples are tender.Remove from the heat; cool slightly. Stir in the peanut butter. Season with hot sauce, salt, and pepper.To serve, garnish with crushed peanuts or pumpkin seeds and herbs.Nutrition Information Serving size: 1 cup Serves 8 Calories: 270; Calories from fat: 100; Total fat: 11g; Saturated fat: 2; Trans fat: 0g; Cholesterol: 0mg; Sodium: 250mg; Total carbohydrate: 37g; Dietary fiber: 7g; Sugars: 14g; Protein: 9gSource: https://www.eatright.org/food/planning-and-prep/recipes/african-style-pumpkin-and-peanut-stewRead 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

Roasted Carrot and Beet Soup Recipe

Beets and carrots unite to produce an interesting and comforting flavor. These colorful vegetables fill your soup bowl with a variety of nutrients, phytonutrients, and fiber. For a fresh flavor, try planting beets and carrots in the spring or find them fresh at your local farmer's market!IngredientsVegetable oil cooking spray5 large carrots, peeled and sliced (3 cups)1 pound fresh beets, peeled and chopped*2 celery ribs, thinly sliced (1½ cups)1 large onion, quartered (2 cups)1 tablespoon extra-virgin olive oil2 tablespoons brown sugar2 teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon nutmeg¼ teaspoon black pepper3 14-ounce cans low-sodium chicken broth¼ cup reduced-fat sour cream for garnish**Fresh chives, chopped, for garnishDirections Before you begin: Wash your hands.Preheat oven to 400°F.Coat a 9-by-13-inch baking dish with the cooking spray. Combine the carrots, beets, celery, and onion in the dish. Drizzle with olive oil, and sprinkle with sugar, cinnamon, ginger, nutmeg, and pepper. Toss to coat vegetables. Cover the dish tightly with aluminum foil and roast for 1 hour, or until the vegetables are fork-tender. Cool slightly.In a food processor or blender, puree the roasted vegetables with the broth in batches until smooth. Combine the batches in a heavy 2-quart saucepan. Heat on medium-low until warmed through.Garnish with sour cream and chives.Cooking Notes *Substitute 1 15-ounce can beets, rinsed and drained. Instead of roasting, puree them with other vegetables in a food processor or blender. **Substitute Greek yogurt.Nutrition Information Serves 8 as an appetizer Serves 4 as a main dishCalories: 240; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 280mg; Total Carbohydrate: 35g; Dietary Fiber: 8g; Sugars: 19g; Protein: 10gSource: https://www.eatright.org/food/planning-and-prep/recipes/roasted-carrot-and-beet-soup-recipeRead more

Easy Pasta Salad with Chicken and Vegetables Recipe

Ingredients1 15-ounce can garbanzo beans, drained, and rinsed1 6-ounce can chicken breast packed in water, drained, and rinsed½ cup balsamic vinaigrette salad dressing16 ounces uncooked whole-wheat pasta1 10-ounce bag frozen mixed vegetablesDirectionsAlways wash your hands first.Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken, andsalad dressing in a large bowl until combined.Add the pasta and vegetables to the bowl and mix with the beans, chicken, and salad dressing.Serve salad warm or cold.Cooking TipsGarbanzo beans are also known as chickpeas and can be substituted for any type of bean. You can use tuna in place of canned chicken breast. Opt for smaller pasta such as rotini, macaroni, or shells, which are similar in size to the vegetables and chicken. This will allow for a better mixture of ingredients and dressing.Nutrition Information Serving size: 1 cup Serves: 10Calories: 315; Total fat: 9g; Sat. fat: 1.5g; Chol.: 14mg; Sodium: 235mg; Carb.: 46g; Fiber: 5g; Sugars: 2g; Protein 15gSource: https://www.eatright.org/food/planning-and-prep/recipes/easy-pasta-salad... Read more

What is Potassium?

Potassium is a mineral that helps muscles contract, regulate fluid and mineral balance in and out of the cells, and maintain normal blood pressure by limiting the effect of sodium. Potassium may help to reduce the risk of recurrent kidney stones and bone loss as we age. The 2015-2020 Dietary Guidelines for Americans concluded that potassium is an under-consumed nutrient and is now considered a public health concern. This will require food manufacturers to include potassium content on the new Nutrition Facts label. Try including a variety of foods to help you meet your potassium needs for the day, as well as other important vitamins and minerals.To meet your daily potassium goal, consider adding some of these foods to your menu on a regular basis:1 medium baked potato with skin: 930 milligrams1 cup cooked spinach: 840 milligrams½ cup raisins: 618 milligrams1 cup cooked broccoli: 460 milligrams1 cup cubed cantaloupe: 430 milligrams1 cup chopped tomatoes: 430 milligrams1 medium banana: 420 milligrams1 cup raw carrot slices: 390 milligrams1 cup low-fat milk: 350 to 380 milligrams½ cup cooked lentils: 365 milligrams1 cup cooked quinoa: 320 milligramsFor more information, please visit:https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/what-is-potassium
...Read more

African Style Pumpkin and Peanut Stew Recipe

Pumpkins and peanuts are staples in West African cooking and are known for their beta carotene and protein. When prepared with fragrant spices, their flavors create a flavorful and hearty stew. This vegetarian stew pairs well with cooked rice or quinoa.Ingredients1 tablespoon canola oil1 medium yellow onion, cut into ¼-inch dice2 cloves garlic, minced2 tablespoons minced peeled ginger root, or 2 teaspoons powdered ginger1 tablespoon packed brown sugar2 teaspoons ground cinnamon1 teaspoon curry powder3 cups low sodium vegetable or chicken broth1 (15-ounce) can solid pack pumpkin2 medium sweet apples (e.g. Gala, Honey Crisp), cut into ½-inch dice2 medium carrots, cut into ¼-inch rounds2 medium red potatoes, cut into ½-inch dice1 large stalk celery, cut into ½-inch dice¾ cup chunky reduced-fat or regular peanut butter¼ to ½ teaspoon hot sauceSalt and pepper, to tasteCrushed peanuts or pumpkin seeds, for garnishChopped herbs (cilantro, parsley, or chives), for garnishDirectionsBefore you begin: Wash your hands.Heat the oil in a large non-stick saucepan over medium heat. Add the onion and garlic; cook and stir for about 5 minutes, until the onion is softened. Remove from the heat. Stir in the ginger root, brown sugar, cinnamon, and curry powder, allowing them to blend for a fragrant aroma.Add the broth and pumpkin; blend well. Mix in the apples, carrots, potatoes, and celery. Reduce the heat to simmer; cover and simmer for about 25 minutes, until the vegetables and apples are tender.Remove from the heat; cool slightly. Stir in the peanut butter. Season with hot sauce, salt, and pepper.To serve, garnish with crushed peanuts or pumpkin seeds and herbs.Nutrition Information Serving size: 1 cup Serves 8 Calories: 270; Calories from fat: 100; Total fat: 11g; Saturated fat: 2; Trans fat: 0g; Cholesterol: 0mg; Sodium: 250mg; Total carbohydrate: 37g; Dietary fiber: 7g; Sugars: 14g; Protein: 9gSource: https://www.eatright.org/food/planning-and-prep/recipes/african-style-pumpkin-and-peanut-stewRead 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

Christian Services

Christian Services