Dr. Zara Rowlands, Program Coordinator

(330) 941-2021
zcshah@ysu.edu

This baccalaureate program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). The Didactic Program in Dietetics at YSU is currently accredited, 07/01/2010 - 06/30/2020.

Academy of Nutrition and Dietetics
120 South Riverside Plaza
Suite 2190, Chicago, IL 60606-6995
www.eatright.org

Toll Free Phone: 800-877-1600
Additional Phone: 312-899-0040

Students may select the Didactic Program in Dietetics as a major only after they have met admission criteria. These criteria include grades of "C" or better in the following courses and a minimum cumulative GPA of 2.5:

COURSE TITLE S.H.
ENGL 1550Writing 13
ENGL 1551Writing 23
FNUT 1551Normal Nutrition3
BIOL 1551
1551L
Anatomy and Physiology 1
and Anatomy and Physiology 1 Laboratory
4
BIOL 1552
1552L
Anatomy and Physiology 2
and Anatomy and Physiology 2 Laboratory
4
CHEM 1510Chemistry for the Allied Health Sciences4
CHEM 1510LChemistry for the Allied Health Sciences Laboratory0
FNUT 2600Orientation to Dietetics Major1

Students who have not yet been admitted to the DPD program but are working toward that end may enroll as "Pre-dietetics-DPD" majors.

Upon satisfactory completion of the DPD, students are issued a verification statement confirming eligibility to apply for an ACEND accredited Dietetic Internship (DI) or other pre-professional practice program such as an Individualized Supervised Practice Program (ISPP).

Completion of the DI, or an approved pre-professional practice program, establishes eligibility for the Commission on Dietetic Registration (CDR) credentialing examination for dietitians. Successful completion of the examination results in nationally recognized credential as a Registered Dietitian (RD).

Didactic program in dietetics (DPD) graduates may also take the registration examination for dietetic technicians and become Dietetic Technicians, Registered (DTR).

For more information, contact Dr. Zara Rowlands at zcshah@ysu.edu or call (330) 941-2021

COURSE TITLE S.H.
FIRST YEAR REQUIREMENT -STUDENT SUCCESS
YSU 1500Success Seminar1-2
or SS 1500 Strong Start Success Seminar
or HONR 1500 Intro to Honors
General Education Requirements
ENGL 1550Writing 13-4
or ENGL 1549 Writing 1 with Support
ENGL 1551Writing 23
CMST 1545Communication Foundations3
MATH 2623Quantitative Reasoning3
Arts and Humanities (6 s.h.)6
Natural Science
CHEM 1510
1510L
Chemistry for the Allied Health Sciences
and Chemistry for the Allied Health Sciences Laboratory Lecture is 4 sh lab is 0 sh
4
Anatomy and Physiology 1
and Anatomy and Physiology 1 Laboratory hours counted in major
Social Science (6 s.h.)
PSYC 1560General Psychology3
SOC 1500Introduction to Sociology3
Social and Personal Awareness (6 s.h.)
FNUT 1551Normal Nutrition3
One additional SPA course (3700 level)3
Major Requirements
BIOL 1551
1551L
Anatomy and Physiology 1
and Anatomy and Physiology 1 Laboratory Lecture is 3 sh lab is 1 sh
4
BIOL 1552
1552L
Anatomy and Physiology 2
and Anatomy and Physiology 2 Laboratory Lecture is 4 sh lab is 0 sh
4
FNUT 1512Food Safety and Sanitation1
FNUT 1553
1553L
Food Science and Management Principles
and Food Science and Management Principles Laboratory Lecture is 3 sh lab is 1 sh
4
FNUT 2600Orientation to Dietetics Major1
FNUT 2603
2603L
Medical Nutrition Therapy 1
and Medical Nutrition Therapy 1 Lab Lecture is 3 sh lab is 1 sh
4
FNUT 2612
2612L
Food Systems: Operation, Production, and Service
and Food Systems: Operations, Production, and Service Laboratory Lecture is 3 sh lab is 2 sh
5
FNUT 2652LNutrition Assessment Laboratory1
CHFM 3731Individual and Family Development3
FNUT 3735Nutritional Biochemistry2
FNUT 3759Advanced Nutrition3
FNUT 3760Medical Nutrition Therapy 23
FNUT 3761Science of Nutrition in Exercise3
FNUT 4802Research Methods in Dietetics2
FNUT 4810
4810L
Experimental Foods
and Experimental Foods Laboratory Lecture is 2 sh lab is 1 sh
3
FNUT 4858Food Service Systems Management4
FNUT 4860Medical Nutrition Therapy 33
FNUT 4874Community Nutrition and Wellness3
FNUT 4872Maternal and Child Nutrition2
FNUT 4873Nutrition and Aging2
FNUT 4895DPD Capstone3
FNUT 5862
5862L
Food and Culture
and Food and Cultures Laboratory Lecture is 2 sh lab is 1 sh
3
FNUT 4802LResearch Methods in Dietetics Laboratory1
HAHS 5875Interprofessional Education for Health Professions3
HMEC 4875Directed Individual Study3
Additional Accreditation Required Courses
ACCT 1503Elementary Accounting3
BIOL 1560
1560L
Microbiology for the Health Professions
and Microbiology Laboratory for Health Professions Lecture is 2 sh lab is 1 sh
3
COUN 2651Foundations of Helping Skills for Human Ecology Professionals2
MGT 3725Fundamentals of Management3
MATC 1501Medical Terminology3
Electives to meet 120 hours1
Suggested-Other Electives for General Education
Not required, but match well with the major
Sociology of Health, Illness, and Healthcare SPA Gen Ed
World Geography SPA and Social Science Gen Ed
Social Psychology Social Science Gen Ed
Fundamentals of Public Health SPA and Social Science Gen Ed
Business Ethics Arts and Humanities Gen Ed
Elementary Spanish
Total Semester Hours120-122
Plan of Study Grid
Year 1
FallS.H.
YSU 1500 Success Seminar 1
ENGL 1550 Writing 1 (F,S,X) 3
BIOL 1551 Anatomy and Physiology 1 3
BIOL 1551L Anatomy and Physiology 1 Laboratory 1
FNUT 1551 Normal Nutrition (F,S,X) 3
FNUT 2600 Orientation to Dietetics Major 1
 Semester Hours12
Spring
BIOL 1552 Anatomy and Physiology 2 (F,S, X) 4
BIOL 1552L Anatomy and Physiology 2 Laboratory 0
ENGL 1551 Writing 2 (F,S,X) 3
CHEM 1510 Chemistry for the Allied Health Sciences 4
CHEM 1510L Chemistry for the Allied Health Sciences Laboratory 0
PSYC 1560 General Psychology (F,S,X) 3
MATC 1501 Medical Terminology 3
 Semester Hours17
Year 2
Fall
ACCT 1503
Elementary Accounting (F)
or Hospitality Managerial Accounting 1
3
COUN 2651 Foundations of Helping Skills for Human Ecology Professionals (F) 2
FNUT 1553 Food Science and Management Principles (F,S) 3
FNUT 1553L Food Science and Management Principles Laboratory 1
FNUT 2652L Nutrition Assessment Laboratory (F,S) 1
BIOL 1560
1560L
Microbiology for the Health Professions
and Microbiology Laboratory for Health Professions (F,S,X)
3
MATH 2623 Quantitative Reasoning 3
 Semester Hours16
Spring
CMST 1545 Communication Foundations (F,S,X) 3
FNUT 1512 Food Safety and Sanitation (F,S) 1
FNUT 2603 Medical Nutrition Therapy 1 (F,S) 3
FNUT 2603L Medical Nutrition Therapy 1 Lab 1
FNUT 2612 Food Systems: Operation, Production, and Service (F,S) 3
FNUT 2612L Food Systems: Operations, Production, and Service Laboratory (F,S) 2
FNUT 3735 Nutritional Biochemistry (S) 2
 Semester Hours15
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 3761 Science of Nutrition in Exercise 3
FNUT 4802 Research Methods in Dietetics (F) 2
SOC 1500 Introduction to Sociology 3
 Semester Hours17
Spring
MGT 3725 Fundamentals of Management (F,S,X) 3
FNUT 4860 Medical Nutrition Therapy 3 (S) 3
FNUT 5862 Food and Culture (S) 2
FNUT 5862L Food and Cultures Laboratory 1
FNUT 4802L Research Methods in Dietetics Laboratory 1
Arts and Humanities Elective 3
 Semester Hours13
Year 4
Fall
FNUT 4858 Food Service Systems Management (F) 4
FNUT 4873 Nutrition and Aging (S) 2
FNUT 4895 DPD Capstone 3
HAHS 5875 Interprofessional Education for Health Professions 3
Arts and Humanities or Social and Personal Awareness Elective 3
 Semester Hours15
Spring
FNUT 4810
4810L
Experimental Foods
and Experimental Foods Laboratory (S)
3
FNUT 4872 Maternal and Child Nutrition (S) 2
FNUT 4874 Community Nutrition and Wellness (F) 3
Other Elective 3
SPA Upper Division Elective 3
 Semester Hours14
 Total Semester Hours119

F – Offered in the fall semester   S – Offered in the spring semester  X – Offered in the summer semester

Learning Outcomes

  • Achieve comprehension/competence in nutrition care process with specific emphasis on standardized nutrition diagnoses, i.e., use the nutrition care process to make decisions, identify nutrition-related problems, and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention, and health promotion.
  • Demonstrate understanding of dietetics evidence-based practice principles; locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • Demonstrate competence in food preparation and the modification and evaluation of recipes, menus, and food products for diverse groups.
  • Be able to identify different health care delivery systems and current reimbursement issues, policies, and regulations on food and nutrition services.
  • Be able to contribute a dietetics perspective on Interprofessional health care teams to promote efficacy in patient-centered care.