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 1550 | Writing 1 | 3 |
| ENGL 1551 | Writing 2 | 3 |
| FNUT 1551 | Normal Nutrition | 3 |
| 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 1510 | Chemistry for the Allied Health Sciences | 4 |
| CHEM 1510L | Chemistry for the Allied Health Sciences Laboratory | 0 |
| FNUT 2600 | Orientation to Dietetics Major | 1 |
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 1500 | Success Seminar | 1-2 |
| or SS 1500 | Strong Start Success Seminar | |
| or HONR 1500 | Intro to Honors | |
| General Education Requirements | ||
| ENGL 1550 | Writing 1 | 3-4 |
| or ENGL 1549 | Writing 1 with Support | |
| ENGL 1551 | Writing 2 | 3 |
| CMST 1545 | Communication Foundations | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| 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 1560 | General Psychology | 3 |
| SOC 1500 | Introduction to Sociology | 3 |
| Social and Personal Awareness (6 s.h.) | ||
| FNUT 1551 | Normal Nutrition | 3 |
| 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 1512 | Food Safety and Sanitation | 1 |
| 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 2600 | Orientation to Dietetics Major | 1 |
| 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 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 3761 | Science of Nutrition in Exercise | 3 |
| FNUT 4802 | Research Methods in Dietetics | 2 |
| FNUT 4810 & 4810L | Experimental Foods and Experimental Foods Laboratory Lecture is 2 sh lab is 1 sh | 3 |
| FNUT 4858 | Food Service Systems Management | 4 |
| FNUT 4860 | Medical Nutrition Therapy 3 | 3 |
| FNUT 4874 | Community Nutrition and Wellness | 3 |
| FNUT 4872 | Maternal and Child Nutrition | 2 |
| FNUT 4873 | Nutrition and Aging | 2 |
| FNUT 4895 | DPD Capstone | 3 |
| FNUT 5862 & 5862L | Food and Culture and Food and Cultures Laboratory Lecture is 2 sh lab is 1 sh | 3 |
| FNUT 4802L | Research Methods in Dietetics Laboratory | 1 |
| HAHS 5875 | Interprofessional Education for Health Professions | 3 |
| HMEC 4875 | Directed Individual Study | 3 |
| Additional Accreditation Required Courses | ||
| ACCT 1503 | Elementary Accounting | 3 |
| BIOL 1560 & 1560L | Microbiology for the Health Professions and Microbiology Laboratory for Health Professions Lecture is 2 sh lab is 1 sh | 3 |
| COUN 2651 | Foundations of Helping Skills for Human Ecology Professionals | 2 |
| MGT 3725 | Fundamentals of Management | 3 |
| MATC 1501 | Medical Terminology | 3 |
| Electives to meet 120 hours | 1 | |
| 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 Hours | 120-122 | |
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| YSU 1500 | Success Seminar or Intro to Honors or Strong Start Success Seminar | 1-2 |
| ENGL 1550 or ENGL 1549 | Writing 1 (F,S,X) or Writing 1 with Support | 3-4 |
| 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 Hours | 12-14 | |
| 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 Hours | 17 | |
| Year 2 | ||
| Fall | ||
| ACCT 1503 or HMGT 2603 | 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 Hours | 16 | |
| 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 Hours | 15 | |
| 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 Hours | 17 | |
| 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 | |
| HMEC 4875 | Directed Individual Study | 3 |
| Semester Hours | 16 | |
| 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 Hours | 15 | |
| 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 | 1 | |
| SPA Upper Division Elective | 3 | |
| Semester Hours | 12 | |
| Total Semester Hours | 120-122 | |
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.