B.S. Dietetics

• 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

The Dietetic Program goals and objectives are:

1. Provide education in a hands-on learning environment that prepares graduates to demonstrate foundation knowledge and skills resulting in competency for dietetic registration.

• Objective #1:  85% of graduates will pass the RD exam within one year, over a 5-year average
• Objective #2:  80% of graduates attending a supervised practice will be rated a 3 or higher on a 1-5 point scale by the supervised practice director.
• Objective #3: 80% of graduating seniors will apply to a supervised practice within 24 months of graduation. 
• Objective #4: Of the students that apply to supervised practice, 80% will be accepted into a supervised practice within 12 months of completing application requirements for a supervised-practice.  
• Objective #5: 90% of students who are in the program as juniors will graduate/complete their program requirements within 3 years. (150% of time to graduation).

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

• Objective #1: 80% of graduates continue professional development by attending graduate school within 3 years of graduation.
• Objective #2: 80% of graduates will indicate on alumni survey or through electronic communication that they are preceptors/mentors of dietetics students.

3. Graduates who complete our program but do not complete a supervised practice, obtain meaningful employment in a dietetics related field.

• Objective 1: 80% of graduates (total) 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 at ostensok@uwstout.edu 

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). Prior to taking the registration exam a student must have a Master's Degree.

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 200 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
      Phone: 715-232-2394
      E-Mail: dietetics@uwstout.edu

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 Rubrics   [PDF] 

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. 

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 200 hours of 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.

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. The ultimate goal of the program is for you to become a registered dietitian.

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
• Norton Community Hospital » Norton, Virginia
• Vail Valley Medical Center » Vail, Colo.
• Outpatient Services » Marshfield Clinic, Wausau, Wis.

Research and Development

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

Advisory Committee Members