Dietetics is an interdisciplinary science that studies the application of the principles of human nutrition and foods. Dietetics is becoming increasingly important in the maintenance of health and the prevention of diseases for people of all ages -- from infancy to old age.
The undergraduate program in dietetics at Bowling Green State University is distinguished by:
- Opportunities to work closely with talented faculty members who are outstanding teachers and scholars;
- Extensive hands-on laboratory experiences;
- Course work that focuses on both personal and professional skills;
- A focus on lifelong learning.
Graduates who successfully complete the ACEND-accredited undergraduate didactic dietetics program at Bowling Green State University are eligible to apply to an ACEND-accredited supervised practice program (also called a Dietetic Internship) after graduation. Graduates of the undergraduate dietetics program will want to consider opportunities to gain a master’s degree in order to be eligible to apply to take the CDR credentialing exam to become an RDN by the year 2024. 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 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). Once all requirements are met to become an RDN, a graduate can be eligible for licensure in states that require licensure.
*Program approval status: The Didactic Program in Dietetics is accredited until February, 2020, by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, located at 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995, (312) 899-0040 ext. 5400 http://www.eatrightPRO.org/ACEND
Upon completion of the baccalaureate degree, students in Dietetics are expected to:
- Demonstrate knowledge of biological, chemical and physical science concepts and apply these concepts to food and nutrition science.
- Evaluate food and nutrition science problems using critical thinking and analytical skills.
- Formulate effective oral and written communications pertinent to food, nutrition, and clinical dietetics.
- Demonstrate competency using a variety of techniques and instruments to investigate food and nutrition science problems.
- Plan, implement, and evaluate nutrition interventions and programs for individuals as well as groups using nutritional assessment and diagnosis techniques.
Accreditation and/or Program/Cluster Review
Bowling Green State University [BGSU] is accredited by the Higher Learning Commission. BGSU has been accredited by the Higher Learning Commission since 01/01/1916. The most recent reaffirmation of accreditation was received in 2012 - 2013. Questions should be directed to the Office of Institutional Effectiveness.
The Dietetics program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics and is in good standing.
Professional Licensure (If applicable)
Bowling Green State University programs leading to licensure, certification and/or endorsement, whether delivered online, face-to-face or in a blended format, satisfy the academic requirements for those credentials set forth by the State of Ohio.
Requirements for licensure, certification and/or endorsement eligibility vary greatly from one profession to another and from state to state. The Dietetics program leads to professional licensure. For more information, click here.
Gainful Employment (If applicable)
Under the Higher Education Act Title IV disclosure requirements, an institution must provide current and prospective students with information about each of its programs that prepares students for gainful employment in a recognized occupation.
The Dietetics program is not a recognized occupation that requires a Gainful Employment disclosure.