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Making Your Mark with Ashland University's 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 Dietetics program. You’ll find it 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
239, 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 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 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 2021

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 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

If GPA graduation requirements are met a student will receive a verification statement from the Ashland University Dietetics program.

Completing Your Degree

Registered Dietitian Nutritionists (RDNs) are food and nutrition experts who have met the following criteria to earn the RD credential:

  • Completed a minimum of a bachelor's degree at a US regionally accredited university or college and course work accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) of the Academy of Nutrition and Dietetics, such as the Ashland University Dietetics Program.
  • Completed an ACEND®-accredited supervised practice program at a health-care facility, community agency, or a foodservice corporation or combined with undergraduate or graduate studies. Typically, a practice program will run six to 12 months in length.
  • Passed a national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to CDR's website at www.cdrnet.org.
  • Completed continuing professional educational requirements to maintain registration.

Some RDs hold additional certifications in specialized areas of practice. These are awarded through CDR, the credentialing agency for the Academy, and/or other medical and nutrition organizations and are recognized within the profession, but are not required. Some of the certifications include pediatric or renal nutrition, sports dietetics, nutrition support and diabetes education.

Per ACEND and the Academy of Nutrition and Dietetics the Dietetic Internship Match is a computer-based method which provides an orderly and fair way to match the preferences of applicants for Dietetic Internships (DIs) with the preferences of DI program directors. The Academy contracts with a company called D&D Digital to operate the DI Match and help applicants obtain an Internship (supervised practice position). The information on the DI match process may be found on the ACEND website and is available at https://www.eatrightpro.org/acend/students-and-advancing-education/dietetic-internship-match-students. Information about different supervised practice programs is updated regularly by the Academy of Nutrition and Dietetics and can be accessed from the Academy web site. The information on Supervised Practice Programs is listed under Accredited Education Programs and is available at http://www.eatright.org/. This information is consistent with what is stated in the AU Dietetic Student handbook.

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.

Learn more about exams to further your career:

For more information about educational pathways to become a RDN.

Goals & Objectives

The Ashland University Didactic Program in Nutrition and Dietetics’ (AU DPD) 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 preparations for entry into post-baccalaureate supervised practice leading to 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.

Program Goal 1: The AU DPD will prepare, assist, and encourage program graduates to seek admittance into an ACEND accredited supervised practice program, professional employment, or graduate school.

Objective 1.1: Sixty percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.

Objective 1.2: Fifty percent of program graduates are admitted to a supervised practice program within 12 months of graduation.

Objective 1.3: Fifty percent or more of AU DPD graduates not going into a supervised practice program, employed or seeking employment, will report pursuing an advanced degree.

Program Goal 2: The AU DPD will prepare graduates to become competent entry-level dietitians through completion of the dietetics program which further leads to completion of a supervised practice program, passing of the RDN exam, and employment in the field of nutrition and dietetics.

Objective 2.1: The AU DPD 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 DPD graduates will receive satisfactory or higher ratings regarding preparation for supervised practice on the supervised practice program director’s satisfaction survey.

Objective 2.3: Seventy-five percent or more of AU DPD graduates who complete a supervised practice program will be employed in dietetics within 12 months.

Objective 2.4: At least 80% of AU DPD students complete program/degree requirements within 3 years (150% of the program length).

Blog

Summertime Foods for Kids

As the weather gets warmer and summer kicks into full swing, different foods are easier to find in the grocery store and are more readily available for individuals. One of the seasonal produce options for summer is berries. Berries provide individuals with large amounts of vitamin C and antioxidants that help support the immune system. They also serve as a good source of fiber. Another summer produce option is avocados. Avocados contain vitamins C and E along with potassium, fiber, and heart-healthy monounsaturated fats. Avocados are very versatile and can be added to many meals as a topping on salads, sandwiches, toast, and many other foods. Tomatoes serve as another summer produce option. Tomatoes provide the individual with a source of vitamins A and C, potassium, and fiber. They also contain a high water content making them a hydrating choice. One final option for summer produce is many people's favorite: Watermelon! Watermelon is packed with vitamin C and the antioxidant lycopene. Watermelon also contains a high water content like tomatoes so it is great for helping individuals stay hydrated on a hot day. There are many great produce options that have healthful benefits for individuals during the summer months. 
Source: https://www.eatright.org/food/food-preparation/seasonal-foods/summer-is-time-for-kids-to-try-new-foods

...Read more

Washing Leafy Greens

Fresh leafy greens have become very popular over the past several decades and that can be attributed to their taste and benefits given to the body. Simple salads have evolved from iceberg lettuce to having culinary spectacles in the center of the dish. Much of the evolution of salads is due to leafy greens such as spinach and kale. Not only are these leafy greens found in salads but they are often steamed or sauteed as sides for dishes. Another popular place where leafy greens are used in smoothies.
There is one golden rule that applies to leafy greens, from purchasing to plating washing them properly is always key! Leafy greens should be handled in the kitchen like any other food, as some foodborne illnesses have been related to fresh leafy greens. To remove some of the dirt and germs that may be present within leafy greens, rinsing is the first place you should start. Rinsing and cooking are considered safer alternatives for vegetables that pose a higher risk of foodborne illnesses. The next step in reducing the risk of foodborne illness is to have proper refrigeration. 
When washing leafy green vegetables everyone should start with clean hands and cut away any damaged areas on leaves or stems before preparing or eating the greens. Avoid cross-contamination by using a clean knife to chop. After washing leafy greens, pat them dry with paper towels or use a salad spinner to help remove excess liquid. 
Source: https://www.eatright.org/food/home-food-safety/wash-and-separate-foods/washing-leafy-greens...Read more

Top Snacks for Runners

Whether in the morning, lunchtime, or during the evening, runners need to balance the times of their runs with their meals in order to provide enough energy. Snacking can also be part of an ideal meal plan for them if done properly. While snacking can happen at any time of the day, the advantages from it come from the timing of having a snack. The right portions of the right food choices provide a food boost. Since sometimes less is more, eating smaller amounts more frequently gives the brain and the body enough fuel. Before the Run
Pre-run snacks help boost glucose levels in the blood and top off muscle carbohydrate stores- this means that the runner will have more fuel for longer and harder runs. If eating a snack two hours before the run, try a carbohydrate such as a bowl of cereal or a smoothie. 
If short on time, such as only having an hour before the run, lighter snacks would be optimal as they take less time to digest. A slice of toast with some jelly or jam would be a good and easy snack to consider. Try to aim for 15-30 grams of carbohydrates in that hour window before the run. Another quick option would be to take a carbohydrate gel or half of an energy bar. 
After the Run
Post-run snacks are important because they give your muscles back the fuel they lost, as well as getting your body to be full of fluid and electrolytes. The most ideal option is to eat a snack with protein and carbohydrates within the first 15 minutes to an hour after the workout is complete. Sometimes you may not have much of an appetite after the run, so a savory snack might be the snack of choice. 
Some post-run snacks include: 
Trail...Read more

TIPS TO PUT THE SPRING BACK IN YOUR STEP

Spring and summer can make us feel free again after a long and dormant winter. Summer activities involve more than just lacing up your shoes and going outside, it is also about what you eat and how you move your body! This involves three steps, go eat, go drink, and go stretch. Go Eat! Starving yourself to achieve a better body image should never be a part of an exercise regime, but eating right should be. Feuling your body with whole-grains, pastas, and rice two hours before your workout for more sustained energy throughout your day. Go Drink! It is important to start all activities by being hydrated. Even slight dehydration can have effects on performance. Make it a point to drink fluids regularly throughout the day to maintain hydration. When determining if a sports drink or water would be better to consume, consider the intensity and duration of planned activities. If the activity lasts longer than an hour a sports drink may be beneficial to provide additional fuel and replace lost electrolytes. Go Stretch! Never skip out on stretching. The warm-up and cool-down are key components to any workout and are necessary for property recovery and help to prevent injury. The American College of Sports Medicine recommends warming up with light aerobic activity prior to stretching to reduce the risk of straining a muscle while stretching. Both dynamic and static stretches are important and effective. Static stretches should be held for 10-30 seconds and repeated two to four times for optimal effectiveness. 
Source: https://www.eatright.org/fitness/sports-and-athletic-performance/beginner-and-intermediate/go-tips-to-put-the-spring-back-in-your-step...Read more

Contact Us

Contact Us

Denise Reed, MS, RDN, LD
Clinical Assistant Professor
Director of Dietetics
239, 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 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 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 2021

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 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

If GPA graduation requirements are met a student will receive a verification statement from the Ashland University Dietetics program.

Completing Your Degree

Completing Your Degree

Registered Dietitian Nutritionists (RDNs) are food and nutrition experts who have met the following criteria to earn the RD credential:

  • Completed a minimum of a bachelor's degree at a US regionally accredited university or college and course work accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) of the Academy of Nutrition and Dietetics, such as the Ashland University Dietetics Program.
  • Completed an ACEND®-accredited supervised practice program at a health-care facility, community agency, or a foodservice corporation or combined with undergraduate or graduate studies. Typically, a practice program will run six to 12 months in length.
  • Passed a national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to CDR's website at www.cdrnet.org.
  • Completed continuing professional educational requirements to maintain registration.

Some RDs hold additional certifications in specialized areas of practice. These are awarded through CDR, the credentialing agency for the Academy, and/or other medical and nutrition organizations and are recognized within the profession, but are not required. Some of the certifications include pediatric or renal nutrition, sports dietetics, nutrition support and diabetes education.

Per ACEND and the Academy of Nutrition and Dietetics the Dietetic Internship Match is a computer-based method which provides an orderly and fair way to match the preferences of applicants for Dietetic Internships (DIs) with the preferences of DI program directors. The Academy contracts with a company called D&D Digital to operate the DI Match and help applicants obtain an Internship (supervised practice position). The information on the DI match process may be found on the ACEND website and is available at https://www.eatrightpro.org/acend/students-and-advancing-education/dietetic-internship-match-students. Information about different supervised practice programs is updated regularly by the Academy of Nutrition and Dietetics and can be accessed from the Academy web site. The information on Supervised Practice Programs is listed under Accredited Education Programs and is available at http://www.eatright.org/. This information is consistent with what is stated in the AU Dietetic Student handbook.

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.

Learn more about exams to further your career:

For more information about educational pathways to become a RDN.

Goals & Objectives

Goals & Objectives

The Ashland University Didactic Program in Nutrition and Dietetics’ (AU DPD) 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 preparations for entry into post-baccalaureate supervised practice leading to 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.

Program Goal 1: The AU DPD will prepare, assist, and encourage program graduates to seek admittance into an ACEND accredited supervised practice program, professional employment, or graduate school.

Objective 1.1: Sixty percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.

Objective 1.2: Fifty percent of program graduates are admitted to a supervised practice program within 12 months of graduation.

Objective 1.3: Fifty percent or more of AU DPD graduates not going into a supervised practice program, employed or seeking employment, will report pursuing an advanced degree.

Program Goal 2: The AU DPD will prepare graduates to become competent entry-level dietitians through completion of the dietetics program which further leads to completion of a supervised practice program, passing of the RDN exam, and employment in the field of nutrition and dietetics.

Objective 2.1: The AU DPD 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 DPD graduates will receive satisfactory or higher ratings regarding preparation for supervised practice on the supervised practice program director’s satisfaction survey.

Objective 2.3: Seventy-five percent or more of AU DPD graduates who complete a supervised practice program will be employed in dietetics within 12 months.

Objective 2.4: At least 80% of AU DPD students complete program/degree requirements within 3 years (150% of the program length).

Blog

Blog

Summertime Foods for Kids

As the weather gets warmer and summer kicks into full swing, different foods are easier to find in the grocery store and are more readily available for individuals. One of the seasonal produce options for summer is berries. Berries provide individuals with large amounts of vitamin C and antioxidants that help support the immune system. They also serve as a good source of fiber. Another summer produce option is avocados. Avocados contain vitamins C and E along with potassium, fiber, and heart-healthy monounsaturated fats. Avocados are very versatile and can be added to many meals as a topping on salads, sandwiches, toast, and many other foods. Tomatoes serve as another summer produce option. Tomatoes provide the individual with a source of vitamins A and C, potassium, and fiber. They also contain a high water content making them a hydrating choice. One final option for summer produce is many people's favorite: Watermelon! Watermelon is packed with vitamin C and the antioxidant lycopene. Watermelon also contains a high water content like tomatoes so it is great for helping individuals stay hydrated on a hot day. There are many great produce options that have healthful benefits for individuals during the summer months. 
Source: https://www.eatright.org/food/food-preparation/seasonal-foods/summer-is-time-for-kids-to-try-new-foods

...Read more

Washing Leafy Greens

Fresh leafy greens have become very popular over the past several decades and that can be attributed to their taste and benefits given to the body. Simple salads have evolved from iceberg lettuce to having culinary spectacles in the center of the dish. Much of the evolution of salads is due to leafy greens such as spinach and kale. Not only are these leafy greens found in salads but they are often steamed or sauteed as sides for dishes. Another popular place where leafy greens are used in smoothies.
There is one golden rule that applies to leafy greens, from purchasing to plating washing them properly is always key! Leafy greens should be handled in the kitchen like any other food, as some foodborne illnesses have been related to fresh leafy greens. To remove some of the dirt and germs that may be present within leafy greens, rinsing is the first place you should start. Rinsing and cooking are considered safer alternatives for vegetables that pose a higher risk of foodborne illnesses. The next step in reducing the risk of foodborne illness is to have proper refrigeration. 
When washing leafy green vegetables everyone should start with clean hands and cut away any damaged areas on leaves or stems before preparing or eating the greens. Avoid cross-contamination by using a clean knife to chop. After washing leafy greens, pat them dry with paper towels or use a salad spinner to help remove excess liquid. 
Source: https://www.eatright.org/food/home-food-safety/wash-and-separate-foods/washing-leafy-greens...Read more

Top Snacks for Runners

Whether in the morning, lunchtime, or during the evening, runners need to balance the times of their runs with their meals in order to provide enough energy. Snacking can also be part of an ideal meal plan for them if done properly. While snacking can happen at any time of the day, the advantages from it come from the timing of having a snack. The right portions of the right food choices provide a food boost. Since sometimes less is more, eating smaller amounts more frequently gives the brain and the body enough fuel. Before the Run
Pre-run snacks help boost glucose levels in the blood and top off muscle carbohydrate stores- this means that the runner will have more fuel for longer and harder runs. If eating a snack two hours before the run, try a carbohydrate such as a bowl of cereal or a smoothie. 
If short on time, such as only having an hour before the run, lighter snacks would be optimal as they take less time to digest. A slice of toast with some jelly or jam would be a good and easy snack to consider. Try to aim for 15-30 grams of carbohydrates in that hour window before the run. Another quick option would be to take a carbohydrate gel or half of an energy bar. 
After the Run
Post-run snacks are important because they give your muscles back the fuel they lost, as well as getting your body to be full of fluid and electrolytes. The most ideal option is to eat a snack with protein and carbohydrates within the first 15 minutes to an hour after the workout is complete. Sometimes you may not have much of an appetite after the run, so a savory snack might be the snack of choice. 
Some post-run snacks include: 
Trail...Read more

TIPS TO PUT THE SPRING BACK IN YOUR STEP

Spring and summer can make us feel free again after a long and dormant winter. Summer activities involve more than just lacing up your shoes and going outside, it is also about what you eat and how you move your body! This involves three steps, go eat, go drink, and go stretch. Go Eat! Starving yourself to achieve a better body image should never be a part of an exercise regime, but eating right should be. Feuling your body with whole-grains, pastas, and rice two hours before your workout for more sustained energy throughout your day. Go Drink! It is important to start all activities by being hydrated. Even slight dehydration can have effects on performance. Make it a point to drink fluids regularly throughout the day to maintain hydration. When determining if a sports drink or water would be better to consume, consider the intensity and duration of planned activities. If the activity lasts longer than an hour a sports drink may be beneficial to provide additional fuel and replace lost electrolytes. Go Stretch! Never skip out on stretching. The warm-up and cool-down are key components to any workout and are necessary for property recovery and help to prevent injury. The American College of Sports Medicine recommends warming up with light aerobic activity prior to stretching to reduce the risk of straining a muscle while stretching. Both dynamic and static stretches are important and effective. Static stretches should be held for 10-30 seconds and repeated two to four times for optimal effectiveness. 
Source: https://www.eatright.org/fitness/sports-and-athletic-performance/beginner-and-intermediate/go-tips-to-put-the-spring-back-in-your-step...Read 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 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 Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and 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 highly competitive ACEND-accredited supervised practice programs.

Other program benefits include:

  • Supervised practice program match rates significantly above national average
  • Accent on the Individual with small class sizes and passionate faculty mentorship
  • Guaranteed career success proven by a historically high number of Dietetic graduates receiving a full-time job offer within the field of Nutrition and Dietetics

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.

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL  60606-6995
Phone: 800/877-1600 ext. 5400
Email: ACEND@eatright.org
https://www.eatrightpro.org/acend

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 a supervised practice program is required before you’re eligible to take the registration examination and obtain the Registered Dietitian Nutritionist (RDN) credential. Please see the Completing your Degree tab for full information on the pathway to becoming a Registered Dietitian Nutritionist. AU Dietetic program costs may be found on page 12 in the AU Dietetics Student Handbook.

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.

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