B.S. Dietetics

Do you have interest in health and nutrition?
Degree Type Bachelor of Science
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The first step to becoming a registered dietitian is a Bachelor of Science degree in Dietetics at UW-Stout! Our faculty of experienced registered dietitians will prepare you for the second and third steps: an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited internship and passing the National Registration Examination for Dietitians.

As a professional dietician, you'll find employment opportunities in public health, community nutrition, food industry and food service companies, wellness, education, and research / UW-Stout

Our graduates work as professional dietitians and practitioners in health sciences, sports, food industry, and foodservice areas of nutrition at hospitals, community agencies, and various government and private organizations. UW-Stout's dietetics program challenges you with experiential learning in the classroom and 320 hours of field experience. Our students graduate with skills and knowledge in:

  • Clinical and community nutrition
  • Food science and production
  • Lifespan and sports nutrition
  • Nutrition counseling and education
  • Medical nutrition therapy
  • Advance physiology and behavior
  • Food service administration

Dietetics student encourages healthy eating with Veggin’ Out program

Since June, Amanda Nass has been volunteering two days a week with the Veggin’ Out program through the Eau Claire City-County Health Department.
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Successful completion of our undergraduate Didactic Program in Dietetics will result in receipt of a verification statement if all verification criteria are met, and eligibility to apply to an accredited dietetic internship in pursuit of becoming a registered dietitian. Dietitians who are employed in the state of Wisconsin are also eligible to become a Certified Dietitian (CD) under current state licensure.

Dietitians have become an integral part of the wellness movement as people become more conscious of diet and exercise. If you enjoy working with people and are interested in sciences and food, you may find a home in the field of dietetics. UW-Stout’s program prepares you to meet the challenges of this growing field.

Mission

The mission of the UW-Stout Dietetics program is to prepare students for successful entry into ACEND accredited MS/DI program, qualify to take the Dietetic Technician Registration Exam, and employment in a dietetics related field.  Learning experiences are situated in curricula that integrate evidenced-based science, critical thinking skills and practical application, while infusing the use of technology.

Admissions Requirements

New Freshmen

  • There are no additional requirements for new freshmen.

Transfer Students

Applicants must transfer the following courses:

  • MATH-120: College Algebra
  • CHEM-125 or 135: College Algebra-based Chemistry
  • BIO-234: Physiology and Anatomy

If you do not transfer these course, you will be admitted as Pre-Dietetics until these courses have been completed at UW-Stout.

Program Fees
  • Tuition, Board and Fees
  • Lab Coat: approximately $25
  • Course Fees (FN105; FN461; FN312/ HT234): approximately $258 total
  • Immunizations, TB tests and titers: variable, maybe required by certain field experience facilities
  • Background Checks: variable, depends on requirements of field experience facility
  • Drug Testing: variable, may be required by certain field experience facilities
  • DICAS Internship Applications: $40 first site; $20 for each additional site when applying for an internship
  • D&D Digital Computerized Matching: $50 when applying for an internship
  • Professional Liability Insurance: approximately $25; maybe required by some field experience facilities
  • WAND (Annual state dietetics conference): approximately $200, not required but suggested
  • Stout Student Dietetic Association Membership: $10, not required but suggested
  • Academy of Nutrition and Dietetics Membership: $50, not required but suggested
Goals & Objectives

Program Goal #1

Provide education in a hands-on learning environment that prepares graduates to demonstrate foundation knowledge and skills resulting in competency for dietetic registration. This goals meets the program goal standard because it reflects the program’s mission to prepare competent who will be successful dietitians through evidenced based, applied learning activities, infused with technology.

  • The Commission on Dietetic Registration (CDR) Exam results, 80% of graduates will pass the RD exam on their first try over a 5-year average
  • The second objective is:  Internship directors will rate 80% our DPD graduates as satisfactory (3) or higher on a 1-5 point scale
  • The third objective is: 60% of graduating seniors will apply to internships within 12 months of graduation
  • The 4th objective to measure goal 1 is: Of the students that apply to internships including graduate students completing their DPD requirements at UW-Stout, 80% will be accepted into an internship within 12 months of graduation
  • The 5th objective to measure goal 1 is 90% of students who are in the program as juniors will graduate/complete their program requirements within 3 years. (150% of time to graduation).

Program Goal #2

Graduates of the program will participate and contribute to the profession. 

  • The 1st objective use to measure this goal is:  10% of graduates continue professional development by attending graduate school within 12 months of completing the program.   
  • The 2nd objective used to assess this goal is: 80% of graduates will indicate on alumni survey or through personal communication that they are preceptors /mentor dietetic students

Program Goal #3

Graduates who complete our program but do not complete an internship, obtain meaningful employment in a dietetics related job. 

  • The following objective is used to assess whether program goal 3 is being met: 80% of our graduates obtain meaningful employment in a dietetics related field. 

Program outcomes data are available upon request from the director of the Dietetics Program, Karen Ostenso PhD, RD, CD at ostensok@uwstout.edu 

Pathway to Becoming a NDTR and RDN

The first step to become a DTR and/or RD is a Bachelor of Science degree in Dietetics at UW-Stout! Our faculty of experienced registered dietitians will prepare you for practice in nutrition related fields and to take the Registration Exam for Dietetic Technicians. Students will also be prepared to apply to an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited supervised practice/dietetic internship, and finally the National Registration Examination for Dietitians, administered by the Commission on Dietetic Registration (CDR).

Our graduates work as professional dietitians and practitioners in health sciences, sports, food industry, and foodservice areas of nutrition at hospitals, community agencies, and various government and private organizations. UW-Stout's dietetics program challenges you with experiential learning in the classroom and 320 hours of field experience. Our students graduate with skills and knowledge in:

  • Clinical and community nutrition
  • Food science and production
  • Lifespan and sports nutrition
  • Nutrition counseling and education
  • Medical nutrition therapy
  • Advance physiology and behavior
  • Food service administration

The Accreditation Council for Education in Nutrition and Dietetics is the accrediting agency for education programs preparing students for careers as registered dietitian nutritionists or nutrition and dietetics technicians, registered.

ACEND® serves and protects students and the public by assuring the quality and continued improvement of nutrition and dietetics education programs. ACEND® is recognized by the U.S. Department of Education as a Title IV gatekeeper. This recognition affirms that ACEND® meets national standards and is a reliable authority on the quality of nutrition and dietetics education programs. ACEND® is also a member of the Association of Specialized and Professional Accreditors and abides by its code of good practice.

Information on education programs preparing students to become a Nutrition and Dietetic Technicians Registered (NDTR) and a Registered Dietitian Nutritionist (RDN) can be found in the ACEND® website.

Please read through the Bachelor of Science in Dietetics, Department of Food & Nutrition, University of Wisconsin-Stout Handbook describing the UW-Stout Dietetics program. If you have any further questions concerning the program, contact the dietetics program director.

      Karen Ostenso, PhD, RD, CD
      Phone: 715-232-2394; E-Mail: dietetics@uwstout.edu

Dietetic Internship (DI)

Each Dietetic Internship (DI) is accredited by the Accreditation Council for Education and Nutrition and Dietetics  (ACEND). To apply to a DI, individuals must complete at least a bachelor's degree and AND-approved coursework requirements (Didactic Program in Dietetics). A DI must provide at least 1,200 hours of supervised practice and is usually completed in 9-24 months depending on the availability of a part-time schedule or requirement of graduate credit. Individuals completing the program who are verified by the program director are eligible to write the Commission on Dietetic Registration (CDR) registration examination for dietitians.

Appointments to DIs are awarded on a competitive basis and most use a national computer matching process. Programs not participating in computer matching accept applications only from individuals employed by the sponsoring organization. Prospective applicants must contact program directors for current information, including application deadline dates. Programs will provide application forms and detailed information on program requirements, tuition, and financial aid upon request.

Below each program's address is the accreditation status granted by  ACEND and the date of the next program review. The designation, Developmentally Accredited, indicates a newly accredited program.

The information in this listing, including program details, is intended to be as accurate as possible when posted, but is subject to change without notice. The Academy of Nutrition and Dietetics and the Accreditation Council for Education in Nutrition and Dietetics assume no responsibility for changes or errors in the compilation of this information, and no one accessing and using the information shall have any right of recovery on account of its use.

To apply to a Dietetic Internship, individuals must complete at least a bachelor's degree and ACEND-approved coursework requirements (Didactic Program in Dietetics).

A DI provides at least 1,200 hours of supervised practice and is usually completed in 9-24 months depending on the availability of a part-time schedule or requirement of graduate credit. Individuals completing the program who are verified by the program director are eligible to write the CDR registration examination for dietitians.

Appointments to DIs are awarded on a competitive basis and most use a national computer matching process. Programs not participating in computer matching accept applications only from individuals employed by the sponsoring organization. Prospective applicants must contact program directors for current information, including application deadline dates. Programs will provide application forms and detailed information on program requirements, tuition, and financial aid upon request.

Benchmark Information

The UW-Stout Dietetics program is committed to preparing undergraduate students to succeed in the field of Dietetics. The ultimate goal of the program is for the student to become a registered dietitian by earning a bachelor’s degree, completing an internship from an ACEND-approved site, and passing the Registration Examination for Dietitians. To help students meet learning objectives and prepare them for internship placement and graduation, progress is reviewed at various points and data is gathered from multiple assessment measures. Benchmark I assesses completion of prerequisite science coursework and introductory knowledge of the dietetics field. Benchmark II assesses completion and success in introductory nutrition coursework and preparation for completing field experience hours. Benchmark III assesses completion of all degree requirements. 

Benchmark I (Spring of Second Year)

The UW-Stout Dietetics program benchmark system is designed so that student progress is reviewed at various points throughout their academic career. Benchmark I is the first level where student progress is reviewed. The purpose of Benchmark I review process is to determine the students' readiness for core nutrition coursework. Benchmark I assesses the students' completion of prerequisite science coursework and introductory knowledge of the profession of dietetics.
 

Complete the following before Benchmark I Review:

  1. Completed 45 semester credit hours
  2. Cumulative GPA of 2.75 (3.5 or higher for internship recommended)
  3. Completed FN-101 Dietetics as a Profession (minimum grade of “C” required)
  4. Completed CHEM-135 College Chemistry I (minimum grade of “C” required)*
  5. Completed BIO-234 Physiology and Anatomy (minimum grade of “C” required)*
  6. E-Portfolio Progress**
    • Dietetics as a Profession (Resume)
    • Dietetics as a Profession (Personal Philosophy Statement)
    • Dietetics as a Profession (RD Interview Paper)
    • First Year Reflection
  7. A cumulative GPA of 2.50 in the following block of courses is required
    • CHEM-135 College Chemistry I
    • BIO-234 Physiology and Anatomy 
    • FN-212 Nutrition (this course will be completed by the second benchmark)

**See complete E-portfolio requirements and add additional projects if courses have been completed. 

When to sign up for an interview:

Upon completion of all criteria listed above, sign up for an interview (after advisement day) with your adviser. For most students Benchmark I should be completed in the spring of their sophomore year. 

What to bring with to your interview:

For Benchmark I please bring:

  • Dietetics as a Profession Paper/RD Interview Paper (with graded rubrics-if available)
  • Reflection of your first year in the program
  • A recent copy of your grades
  • Copy of your resume 

Preparing for the interview:

Benchmark I Review rubric (used by faculty/staff interviewers). Please read this carefully before your interview.  

Benchmark II (Spring of Third Year)

The UW-Stout Dietetics program benchmark system is designed so that student progress is reviewed at various points throughout their academic career. Benchmark II is the second level where student progress is reviewed. The purpose of Benchmark II review process is to assess the student’s success in introductory nutrition coursework and other required courses. Benchmark II also assesses student’s development of a plan for achieving required field experience hours.

Complete the following before Benchmark II Review:

  1. Completed 75 semester credit hours
  2. Cumulative GPA of 2.75 (3.5 or higher for internship is recommended)
  3. Completed FN-212 Nutrition (minimum grade of “B” [3.00] is required)*
  4. Attended A Field Experience Meeting
  5. Completed Field Experience Plan
  6. E-Portfolio Progress**
    • Nutrition Paper (Evaluation of Research Article with Skepticism)
    • Nutrition Assessment (Client Assessment)
    • Menu Planning (Cycle Menu Assessment)
    • Second-year reflection
  7. A cumulative GPA of 2.50 in the following block of courses is required.
    • CHEM-135 College Chemistry I
    • BIO-234 Physiology and Anatomy 
    • FN-212 Nutrition

**See complete E-portfolio requirements and add additional projects if courses have been completed. 

When to sign up for an interview:

Upon completion of all criteria listed above, sign up for an interview (after advisement day) with your adviser. For most students Benchmark II should be completed in the spring of their junior year. 

What to bring with to your interview:

  • Dietetics related artifacts (with graded rubrics-if available)
    • Nutrition Paper (Evaluation of Research Article with Skepticism)
    • Nutrition Assessment (Client Assessment)
    • Menu Planning (Cycle Menu Assignment)
  • Second-year reflection
  • Completed Field Experience Plan
  • Updated Resume
  • A recent copy of your grades

Preparing for the interview:

Benchmark II Review rubric (used by faculty/staff interviewers). Please read this carefully before your interview.  

Benchmark III (Spring of Fourth Year)

The UW-Stout Dietetics program benchmark system is designed so that student progress is reviewed at various points throughout their academic career. Benchmark III is the final review that occurs after completion of all dietetics program coursework. Upon completion of all degree requirements, students will get information about their dietetic verification statements, necessary for internship acceptance. 

Complete the following before Benchmark III Review:

  1. Completed 125 semester credit hours
  2. Cumulative GPA of 2.75 (3.5 or higher for internship is recommended)
  3. Completed all course requirements for dietetics program and meets all graduation requirements*
  4. Completed field experience portfolio
  5. Completed E-Portfolio**
  • *A cumulative GPA of 2.50 in the following block of courses is required.
    • CHEM-135 College Chemistry I
    • BIO-234 Physiology and Anatomy 
    • FN-212 Nutrition

A grade of “C” or higher is required in all program coursework.

**See complete E-portfolio requirements and add additional projects if courses have been completed. 

When to sign up for an interview:

Upon completion of all criteria listed above, sign up for an interview (after advisement day) with your adviser. For all students Benchmark III should be completed in the semester in which they intend to graduate. 

What to bring with to your interview:

  • For Benchmark III please bring:
  • Dietetics related artifacts (with graded rubrics-if available)
    • Advanced Nutrition (Research Project)
    • Medical Nutrition Therapy I (Introductory NCP Case Study)
    • Preprofessional Development (Personal Statement)
  • Completed Field Experience Portfolio
  • Completed E-Portfolio
  • Third-year reflection
  • A recent copy of your grades

Preparing for the interview:

Benchmark III Review rubric (used by faculty/staff interviewers). Please read this carefully before your interview. 

Preparing for Dietetics

If you are interested in the Dietetics program, you are encouraged to take three years of high school math, chemistry and biology. This preparation, although not a requirement for entrance, is helpful when making the transition into the program.

Starting Out

Course work in your first semesters is a combination of general education and introductory courses. General education courses include:

  • English composition
  • Psychology
  • Physiology and anatomy
  • Chemistry
  • Mathematics 

‘Dietetics as a Profession’ serves as an introductory course to the field. The program director - or your program advisor - provides assistance with course selection and career choices. Help is also available through academic advisers, the Counseling Center, and Career Services.

Becoming involved in the Stout Student Dietetic Association is a way to expand your interest and knowledge of dietetics. The organization encourages you to participate in committees, program development, research projects, and field experiences.

As You Progress

The program uses courses from more than 15 departments to give you background in communication, food service administration, clinical and community nutrition, and analytical and natural science.

Communication block courses:

  • Writing
  • Speech and presentation

Food and food service coursework::

  • Multicultural foods
  • Food science
  • Food service sanitation
  • Quantity food production
  • Finance and cost control
  • Menu planning
  • Food service administration

Clinical and community nutrition courses include:

  • Community nutrition
  • Nutritional issues in gerontology
  • Advanced nutrition
  • Nutrition counseling
  • Nutrition education
  • Medical nutrition therapy
  • Sports nutrition
  • Maternal and child nutrition

Courses in the sciences include:

  • Physiology and anatomy
  • Microbiology
  • Biochemistry
  • Organic chemistry
  • Advanced physiology

Career awareness courses: 

  • Preprofessional development
  • Field experience
  • Dietetics as a profession

All dietetics students are required to complete a 320-hour field experience. Usually this is done during your sophomore or junior year. Field experience is paid or unpaid work done in the area of dietetics and is independently sought by the student with approval from the program director.

Dietetic Internships

Completing your B.S. degree in Dietetics at UW-Stout is the first step required to become a Registered Dietitian (RD).

The second step is completion of a ACEND-accredited internship. Acceptance into a dietetic internship is competitive and completion of the B.S. degree in Dietetics does not guarantee a dietetic internship. UW-Stout prepares you for the internship application process with a course titled ‘Preprofessional Development.’

The third step to becoming an RD is successful completion of the National Registration Examination for Dietitians. The exam is taken after completion of the dietetic internship.

Career Opportunities

Entry Positions

Upon graduation, most students become dietetic interns, entering formalized on-the-job training at one of approximately 290 institutions across the country. Others prefer to pursue a graduate degree in Food Science and Nutrition. The ultimate goal of the program is for you to become a registered dietitian by earning a bachelor's degree, completing an internship from a ACEND-approved site, and passing the Registration Examination for Dietitians.

The Bureau of Labor Statistics reports that the mean average wage for Dieticians in Wisconsin is $53,000 (2014). The U.S. Department of Labor reports in the 2014-15 edition of the Occupational Outlook Handbook, that Dieticians and Nutritionists earn median pay of $55,240 per year/$26.56 per hour (2012 data).  Learn more online

Public/Community Health

  • Women, Infants Children Program (WIC) » Eau Claire County, Wis.
  • Office on Aging » Polk County, Wis.
  • Lactation Specialist, WIC Program » Trempeleau County, Wis.
  • Indian Health Services » LaCrosse, Wis.

Clinical Nutrition

  • Diabetes and Nutrition Center » Riverview Hospital, Wisconsin Rapids, Wis.
  • Clinical Hospital Dietitian » Fresno, California
  • Gunderson Lutheran Hospital » LaCrosse, Wis.
  • Regions Hospital » St. Paul, Minn.
  • Hospital Dietitian » Stockton, Calif.
  • St. Cloud Hospital » St. Cloud, Minn
  • Sacred Heart Hospital » Eau Claire, Wis.
  • Norton Community Hospital » Norton, Virginia
  • Vail Valley Medical Center » Vail, Colo.
  • Outpatient Services » Marshfield Clinic, Wausau, Wis.

Food Service Administration

  • St. Joseph’s Hospital » Chippewa Falls, Wis.

Research and Development

  • Nestle Corporation » California
  • St. Mary's Hospital » Rochester, Minn.
Dietetics Advisory Board

2018 Dietetics Advisory Board

  • Karen Ostenso, Program Director
  • David Challe, Clinical Dietitian, Mayo Clinic Health System Eau Claire
  • Aaron Fonder, Past Graduate
  • Ann Parsons, CSTEM/Biology
  • Kerry Peterson, CEHHHS/Food and Nutrition Chair
  • Judy Kennedy, Hudson School District
  • Jessica Deringer, WIC Nutritionist Wisconsin Department of Health Services
  • Denise Goers, UW-Stout Advisement/Dietetics
  • Brian Bergquist, CEHHHS/Hotel, Restaurant and Tourism Management
  • Kiersten Severude, Graduate Student/Intern
  • Sarah Bedford, Recent Graduate
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