Dr. Jeanine Mincher
(330) 941-3346
jlmincher@ysu.edu
The Coordinated Program in Dietetics (CPD) is an upper-division generalist dietetics program with an emphasis in community wellness. The program prepares students for professional practice and establishes eligibility for graduates to sit for the examination to become Registered Dietitians (RD) and Licensed Dietitians in the state of Ohio. During the five-semester program, each student spends a minimum of 1,200 supervised practice hours covering medical nutrition therapy, community nutrition and wellness, maternal and child, foodservice, and aging.
A community wellness emphasis has been identified as a need in the regional area that Youngstown State University serves. Graduates of the coordinated program in dietetics will be positioned to assume major roles in community health programs. The program is currently accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND) within the Academy of Nutrition and Dietetics (AND).
Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
(312) 899-0040 Ext. 5400
Admission to the CPD is restricted since only 12 students can be accommodated. Satisfactory completion of a minimum of 63 semester hours (to qualify for junior status) is required before the student begins the program. Detailed information regarding criteria and procedures is available from the Department of Human Ecology. Students are accepted to the CPD in spring, and start the program during fall semester. The current closing date for applications is February 15 for the following fall semester.
Upon satisfactory completion of the CPD, graduates are issued a verification statement that confirms eligibility to take the Commission on Dietetic Registration (CDR) registration examination for dietitians. CPD graduates who pass the registration examination are entitled to use the RD credential to signify professional competence.
For more information, visit Food and Nutrition Coordinated Program in Dietetics.
| COURSE | TITLE | S.H. |
|---|---|---|
| General Education Requirements | ||
| Basic Skills | ||
| ENGL 1550 | Writing 1 | 3 |
| ENGL 1551 | Writing 2 | 3 |
| CMST 1545 | Communication Foundations | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| Social & Personal Awareness | ||
| FNUT 1551 | Normal Nutrition | 3 |
| GERO 3745 | Sociology of Health, Illness, and Healthcare | 3 |
| or GERO 3703 | Aging and Society | |
| HAHS 1500 | Strong Start FYE | 2 |
| Arts & Humanities | ||
| Elective | 3 | |
| Elective | 3 | |
| Natural Sciences Requirements | ||
| CHEM 1505 | Allied Health Chemistry 1 | 3 |
| CHEM 1505L | Allied Health Chemistry 1 Laboratory | 0 |
| CHEM 1506 | Allied Health Chemistry 2 | 3 |
| CHEM 1506L | Allied Health Chemistry 2 Laboratory | 0 |
| BIOL 1551 | Anatomy and Physiology 1 | 3 |
| BIOL 1551L | Anatomy and Physiology 1 Laboratory | 1 |
| BIOL 1552 | Anatomy and Physiology 2 | 4 |
| BIOL 1552L | Anatomy and Physiology 2 Laboratory | 0 |
| Additional Accreditation Requirements | ||
| ACCT 1503 | Elementary Accounting | 3 |
| or HMGT 2603 | Hospitality Managerial Accounting 1 | |
| COUN 2651 | Foundations of Helping Skills for Human Ecology Professionals | 2 |
| or COUN 2650 | Foundations of Helping Skills for Allied Health Professionals | |
| BIOL 1560 | Microbiology for the Health Professions | 2 |
| BIOL 1560L | Microbiology Laboratory for Health Professions | 1 |
| MGT 3725 | Fundamentals of Management | 3 |
| Major Courses | ||
| HMEC 1550 | Human Ecology Professions | 1 |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| FNUT 1553 | Food Science and Management Principles | 3 |
| FNUT 1553L | Food Science and Management Principles Laboratory | 1 |
| FNUT 2603 | Medical Nutrition Therapy 1 | 3 |
| FNUT 2603L | Medical Nutrition Therapy 1 Lab | 1 |
| FNUT 2612 | Food Systems: Operation, Production, and Service | 3 |
| FNUT 2612L | Food Systems: Operations, Production, and Service Laboratory | 2 |
| FNUT 2652L | Nutrition Assessment Laboratory | 1 |
| CHFM 3731 | Individual and Family Development | 3 |
| FNUT 3735 | Nutritional Biochemistry | 2 |
| FNUT 3759 | Advanced Nutrition | 3 |
| FNUT 3760 | Medical Nutrition Therapy 2 | 3 |
| FNUT 3760L | Medical Nutrition Therapy 2 Laboratory | 2 |
| FNUT 3760R | Medical Nutrition Therapy 2 Laboratory Recitation | 2 |
| FNUT 3761 | Science of Nutrition in Exercise | 3 |
| FNUT 4802 | Research Methods in Dietetics | 2 |
| FNUT 4802L | Research Methods in Dietetics Laboratory | 1 |
| FNUT 4810 | Experimental Foods | 2 |
| FNUT 4810L | Experimental Foods Laboratory | 1 |
| FNUT 4858 | Food Service Systems Management | 4 |
| FNUT 4858L | Food Systems Management Laboratory | 3 |
| FNUT 4860 | Medical Nutrition Therapy 3 | 3 |
| FNUT 4860L | Medical Nutrition Therapy 3 Lab | 3 |
| FNUT 4872 | Maternal and Child Nutrition | 2 |
| FNUT 4872L | Maternal and Child Nutrition Laboratory | 2 |
| FNUT 4873 | Nutrition and Aging | 2 |
| FNUT 4873L | Nutrition and Aging Laboratory | 3 |
| FNUT 4874 | Community Nutrition and Wellness | 3 |
| FNUT 4874L | Community Nutrition and Wellness Laboratory | 3 |
| FNUT 4885 | Practicum in Dietetics | 4 |
| FNUT 5862 | Food and Culture | 2 |
| FNUT 5862L | Food and Cultures Laboratory | 1 |
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| BIOL 1551 & 1551L | Anatomy and Physiology 1 and Anatomy and Physiology 1 Laboratory | 4 |
| CHEM 1505 & 1505L | Allied Health Chemistry 1 and Allied Health Chemistry 1 Laboratory | 3 |
| ENGL 1550 | Writing 1 | 3 |
| HAHS 1500 | Strong Start FYE | 2 |
| HMEC 1550 | Human Ecology Professions (F,S,X) | 1 |
| SOC 1500 | Introduction to Sociology | 3 |
| Semester Hours | 16 | |
| Spring | ||
| CHEM 1506 & 1506L | Allied Health Chemistry 2 and Allied Health Chemistry 2 Laboratory | 3 |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| ENGL 1551 | Writing 2 | 3 |
| FNUT 1551 | Normal Nutrition (F,S,X) | 3 |
| BIOL 1552 & 1552L | Anatomy and Physiology 2 and Anatomy and Physiology 2 Laboratory | 4 |
| PSYC 1560 | General Psychology | 3 |
| Semester Hours | 17 | |
| Year 2 | ||
| Fall | ||
| CMST 1545 | Communication Foundations | 3 |
| FNUT 1553 | Food Science and Management Principles (F,S) | 3 |
| FNUT 1553L | Food Science and Management Principles Laboratory (F,S) | 1 |
| MATH 2623 or STAT 2625 | Quantitative Reasoning or Stat Lit and Crit Reasoning | 3 |
| COUN 2651 | Foundations of Helping Skills for Human Ecology Professionals (F) | 2 |
| FNUT 2652L | Nutrition Assessment Laboratory (F,S) | 1 |
| AH Elective | 3 | |
| Semester Hours | 16 | |
| Spring | ||
| BIOL 1560 & 1560L | Microbiology for the Health Professions and Microbiology Laboratory for Health Professions | 3 |
| ACCT 2602 | Financial Accounting | 3 |
| FNUT 2603 | Medical Nutrition Therapy 1 (F,S) | 3 |
| FNUT 2603L | Medical Nutrition Therapy 1 Lab (F,S) | 1 |
| FNUT 2612 & 2612L | Food Systems: Operation, Production, and Service and Food Systems: Operations, Production, and Service Laboratory (F,S) | 5 |
| FNUT 3735 | Nutritional Biochemistry (S) | 2 |
| Semester Hours | 17 | |
| Year 3 | ||
| Fall | ||
| CHFM 3731 | Individual and Family Development (F,S,X) | 3 |
| FNUT 3759 | Advanced Nutrition (F) | 3 |
| FNUT 3760 | Medical Nutrition Therapy 2 (F) | 3 |
| FNUT 3760R | Medical Nutrition Therapy 2 Laboratory Recitation (F) | 2 |
| FNUT 3760L | Medical Nutrition Therapy 2 Laboratory (F) | 2 |
| FNUT 4802 | Research Methods in Dietetics (F) | 2 |
| Semester Hours | 15 | |
| Spring | ||
| MGT 3725 | Fundamentals of Management | 3 |
| FNUT 3761 | Science of Nutrition in Exercise (S) | 3 |
| FNUT 4802L | Research Methods in Dietetics Laboratory (S) | 1 |
| FNUT 4860 | Medical Nutrition Therapy 3 (S) | 3 |
| FNUT 4860L | Medical Nutrition Therapy 3 Lab (S) | 3 |
| FNUT 5862 & 5862L | Food and Culture and Food and Cultures Laboratory (S) | 3 |
| Semester Hours | 16 | |
| Year 4 | ||
| Fall | ||
| FNUT 4858 | Food Service Systems Management (F) | 4 |
| FNUT 4858L | Food Systems Management Laboratory (F) | 3 |
| FNUT 4873 | Nutrition and Aging (F) | 2 |
| FNUT 4873L | Nutrition and Aging Laboratory (F) | 3 |
| SOC 3745 or GERO 3703 | Sociology of Health, Illness, and Healthcare or Aging and Society | 3 |
| Semester Hours | 15 | |
| Spring | ||
| FNUT 4810 | Experimental Foods (S) | 2 |
| FNUT 4810L | Experimental Foods Laboratory (S) | 1 |
| FNUT 4874 | Community Nutrition and Wellness (F) | 3 |
| FNUT 4874L | Community Nutrition and Wellness Laboratory (F) | 3 |
| FNUT 4872 | Maternal and Child Nutrition (S) | 2 |
| FNUT 4872L | Maternal and Child Nutrition Laboratory (S) | 2 |
| SOC 3745 or SOC 3703 | Sociology of Health, Illness, and Healthcare or Aging and Society | 3 |
| Semester Hours | 16 | |
| Summer | ||
| FNUT 4885 | Practicum in Dietetics (X) | 4 |
| Semester Hours | 4 | |
| Total Semester Hours | 132 | |
F – Offered in the fall semester S – Offered in the spring semester X – Offered in the summer semester
Learning Outcomes
At the completion of the coordinated program in dietetics, graduates will be able to:
- Communicate effectively.
- Effectively integrate biochemical concepts into dietetics practice.
- Effectively integrate physiological concepts into dietetics practice.
- Effectively apply theory from the social sciences to dietetics practice.
- Effectively present results of research study.
- Effectively apply concepts from food, nutrition, management, and health care systems to dietetics practice.
- Practice effectively as members of an interdisciplinary team.
- Demonstrate competency in medical nutrition therapy.
- Demonstrate competency in foodservice management practice.
- Demonstrate competency in community nutrition practice.