A career in dietetics can provide a challenging and fulfilling future that will allow you to develop and expand your own interests and abilities while you make a difference in the lives of others.

The field of dietetics relates the science of food and nutrition to the maintenance or improvement of human health. As each of us becomes more aware of the effects that nutrition and fitness have on our lives—helping us feel and look our best, stay healthier, and live longer—dietetic professionals can help point the way to an improved lifestyle.

Because of increased emphasis on disease prevention, a growing and aging population, and public interest in nutrition, employment of registered dietitians (RDs) is expected to grow through the year 2005 at an average rate compared with other occupations, according to the Bureau of Labor Statistics.

Employment in hospitals is expected to show little change because of anticipated slow growth and reduced lengths of time that patients spend in hospitals. Faster growth, however, is anticipated in nursing homes, residential care facilities, and medical clinics.

Salary levels will vary accordingly by region, employment setting, scope of responsibility, and supply of RDs. The American Dietetic Association (ADA), a national organization of almost 70,000 professionals, reports the following statistics: in 1997, among entry-level, full-time registered dietitians employed five years or less in their primary position, 45 percent earned between $25,001-$35,000 per year and 32 percent earned between $35,001-$45,000 per year. As with any profession, salaries increase with experience, and many RDs, particularly those in private practice, business, and consulting, can incomes of more than $50,000.

The dietetics program at Ohio University was established in 1971. Two majors at Ohio University meet the first step of the process in becoming a registered dietitian, Dietetics and Nutrition with Science.

Both majors lead to a bachelor’s degree in human and consumer sciences (B.S.H.C.S.) Students electing to major in dietetics usually plan to become practitioners in one of the many settings described in the “Career Work Settings” section of this website. Students electing to major in nutrition with science, which includes additional and alternative science and mathematics courses, may become registered dietitians and work in similar areas or pursue graduate study in human nutrition or a related field. Alternatively, they may enter medical school or a professional program in an allied area.

For either major, if you are applying for a post-graduation internship or graduate program, you should be aware that they generally require a minimum accumulative g.p.a. of 3.0 (B) or higher. Completing the graduation requirements of Ohio University and meeting the requirements of the Food, Nutrition and Hospitality Program’s Dietetics or Nutrition with Science major does not guarantee that you will be accepted into post-baccalaureate programs for professional experience or graduate study. You must apply to and be granted acceptance into such programs.

Curricula for both dietetics and nutrition with science majors include a strong science component with courses in general chemistry, biochemistry, microbiology, human anatomy and physiology, and exercise physiology. Specialized courses in foods and nutrition include basic, intermediate, advanced, and therapeutic nutrition; lifespan and community nutrition; courses in the science of foods; and food service management courses, including purchasing, quantity food preparation, and food service systems. Professional communication skills, psychology, management, accounting, computer science, statistical analysis, and the general education requirements of the University and the School of Human and Consumer Sciences complete a balanced curriculum.

However, some of the most exciting learning in these programs takes place outside of the classroom. Between your junior and senior years, a required field experience allows you to obtain a position in a health care institution—usually a large hospital in or near your hometown. The goal of this experience is to gain exposure in all areas of the dietetics and nutrition department under the guidance of the facility’s staff of registered dietitians. In the year following this field experience, you will be ready to “put it all together.” You will apply your knowledge of foods, nutrition, and science by providing nutrition counseling to a client seeking help from the Nutrition Treatment Program, offered jointly through the School of Human and Consumer Sciences and WellWorks at Ohio University. You will meet with a client three to four times during a 10-week quarter and, under faculty supervision, assess your client’s food intake and nutritional needs. You will then develop and implement an education plan designed to improve the client’s overall nutritional status and address any specific nutrition-related health problems.

Registered dietitians work in a wide variety of employment settings, including health care, business and industry, public health, education, research, and private practice. Many work environments, particularly those in medical and health care settings, require that dietitians have the proper credentials. RDs work in the following settings:

*Hospitals, HMOs, or other health care facilities, educating patients about nutrition and administering medical nutrition therapy as part of the health care team. RDs also may manage the food service operations in these settings, as well as in schools, daycare centers, and correctional facilities, overseeing everything from food purchasing and preparation to staff management.

*Sports nutrition and corporate wellness programs, educating clients about the connection among food, fitness, athletic performance, and health.

*Food and nutrition-related businesses and industries, working in communications, consumer affairs, public relations, marketing, or product development.

*Private practice, working under contract with health care or food companies or in their own business. RDs may provide services to food service or restaurant managers, food vendors and distributors, athletes, nursing home residents, company employees, or individuals interested in improving their health.

*Community and public health settings, teaching, monitoring, and advising the public and helping to improve the quality of life through healthy eating habits.

*Universities and medical centers, teaching physicians, nurses, dietetics students, and others the sophisticated science of foods and nutrition.

*Research areas in food and pharmaceutical companies, universities, and hospitals, directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public.

Our Program has two goals:

1. To prepare entry-level dietetics practitioners
2. To prepare graduates not pursuing a career in dietetics for advanced graduate or professional study or employment in Food, Nutrition, and Hospitality.

In order to assess if we are meeting our goals, we have a series of outcome measures that we evaluate on an ongoing basis, including:

1. Program Completion rate
   * Our goal is for 80% of students to complete our program. From 1993 to 2004, 99% of students completed the program.
2. Supervised practice program (SPP) acceptance rate
   * Our goal is for 80% of students applying for SPP be accepted. Since 1990, 90% have been accepted. In fact, from 2000-2004, 97% were accepted.
3. Perceived preparation of graduates by SPP directors for SPPs (SPP survey)
   * Using a survey measuring skills expected upon graduation, our goal for directors to rate our students for each skill at 3 out of 5 or better. From 1994-2003, SPP directors have rated our graduates very favorably for each skill, with an average score of 4 overall.
4. Perceived preparation of graduates for SPPs/advanced study/employment (graduate survey)
   * Using a graduate survey measuring skills expected upon graduation, our goal for students is to rate themselves for each skill at 3 out of 5 or better. From 2000-2003, students have rated their preparation very favorably for each skill, with an average score of 4 overall.
5. Passage rate for the Registration examination for becoming a registered dietitian by first-time takers
   * Our goal is for 80% of first-time takers to pass the examination, from 1993-2004, 97% of graduates have passed the examination on the first attempt.
6. Rate of advanced/professional degree enrollment or Food, Nutrition, and Hospitality employment rate within 12 months of program completion
   * From 1998-2003, 100% of graduates pursuing advanced/professional study or Food, Nutrition, and Hospitality employment were enrolled/employed within 12 months.