Dr. Jeanine Mincher
(330) 941-3346
jlmincher@ysu.edu
The Pre MPH-DFM (BSAS Food and Nutrition-Graduate track) is an upper-division generalist dietetics program with an emphasis in community wellness. The program prepares students for professional practice and leads to eligibility for graduates to sit for the examination to become Registered Dietitian Nutritionists (RDN) and Licensed Dietitians in the state of Ohio. During the four-semester program, each student accrues supervised practice hours covering medical nutrition therapy, community nutrition and wellness, maternal and child, foodservice, and aging in addition to public health preparation.
A community wellness emphasis has been identified as a need in the regional area that Youngstown State University serves. Graduates of the Master's in Public Health/Dietetics Future Model Track will be positioned to assume major roles in community health programs. The program is currently accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND) within the Academy of Nutrition and Dietetics (AND).
Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
(312) 899-0040 Ext. 5400
Admission to the MPH-DFM is restricted since only 12 students can be accommodated. Satisfactory completion of a minimum of 65 semester hours (to qualify for junior status) is required before the student can apply to the program. Detailed information regarding criteria and procedures is available from the Department of Health Professions. Students are accepted to the MPH-DFM on an ongoing basis and start the program during summer or fall semester.
Upon satisfactory completion of the MPH-RDN, graduates are issued a verification statement that confirms eligibility to take the Commission on Dietetic Registration (CDR) registration examination for dietitians. Graduates who pass the registration examination are entitled to use the RDN credential to signify professional competence in the field of Dietetics.
For more information, visit
| COURSE | TITLE | S.H. |
|---|---|---|
| FIRST YEAR REQUIREMENT -STUDENT SUCCESS | ||
| YSU 1500 | Success Seminar | 1-2 |
| or YSU 1500S | Youngstown State University 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 |
| Gen Ed Math | ||
| STAT 2625 | Statistical Literacy and Critical Reasoning (STAT 2625 will replace MATH 2623) | 4 |
| Arts & Humanities (6 s.h.) | 6 | |
| Natural Science (2 courses; one with lab) (6-7 s.h.) | ||
| CHEM 1510 | Chemistry for the Allied Health Sciences | 4 |
| CHEM 1510L | Chemistry for the Allied Health Sciences Laboratory | 0 |
| BIOL 1551 | Anatomy and Physiology 1 | 3 |
| BIOL 1551L | Anatomy and Physiology 1 Laboratory | 1 |
| Social Science (6 s.h.) | ||
| SOC 1500 | Introduction to Sociology | 3 |
| PSYC 1560 | General Psychology | 3 |
| General Education Electives (9 s.h.) | ||
| CMST 1545 | Communication Foundations | 3 |
| FNUT 1551 | Normal Nutrition | 3 |
| GERO 3745 | Sociology of Health, Illness, and Healthcare | 3 |
| or GERO 3703 | Aging and Society | |
| Major Accreditation Requirements | ||
| ACCT 1503 | Essentials of Accounting | 3-4 |
| or HMGT 2603 | Hospitality Managerial Accounting 1 | |
| BIOL 1552 | Anatomy and Physiology 2 | 4 |
| BIOL 1552L | Anatomy and Physiology 2 Laboratory | 0 |
| BIOL 1560 | Microbiology for the Health Professions | 2 |
| BIOL 1560L | Microbiology Laboratory for Health Professions | 1 |
| Major Courses | ||
| AHLT 4810 | Management Skills for Health Professionals | 3 |
| FNUT 1512 | Food Safety and Sanitation | 2 |
| FNUT 1553 | Food Science and Management Principles | 3 |
| FNUT 1553L | Food Science and Management Principles Laboratory | 1 |
| FNUT 2600 | Orientation to Dietetics Major | 1 |
| FNUT 2612 | Food Systems: Operation, Production, and Service | 3 |
| FNUT 2612L | Food Systems: Operations, Production, and Service Laboratory | 2 |
| FNUT 2652L | Nutrition Assessment Laboratory | 1 |
| FNUT 3735 | Nutritional Biochemistry | 2 |
| FNUT 3759 | Advanced Nutrition | 3 |
| FNUT 3760 | Medical Nutrition Therapy 2 | 3 |
| FNUT 3760L | Medical Nutrition Therapy 2 Laboratory | 3 |
| FNUT 3760R | Medical Nutrition Therapy 2 Laboratory Recitation | 2 |
| FNUT 3761 | Science of Nutrition in Exercise | 3 |
| FNUT 4802 | Research Methods in Dietetics | 2 |
| FNUT 4802L | Research Methods in Dietetics Laboratory | 1 |
| FNUT 4810 | Experimental Foods | 2 |
| FNUT 4810L | Experimental Foods Laboratory | 1 |
| FNUT 4858 | Food Service Systems Management | 4 |
| FNUT 4860 | Medical Nutrition Therapy 3 | 3 |
| FNUT 2640 | Nutrition Counseling and Education Skills Development for Dietetics | 3 |
| FNUT 2641 | Diet Prescriptions and Intervention Planning | 2 |
| FNUT 4859 | Food Systems Management Clinical Experience | 2 |
| FNUT 4862 | Food Systems Management Clinical Experience Discussion | 1 |
| FNUT 4861 | Medical Nutrition Therapy III Clinical | 2 |
| FNUT 4863 | Medical Nutrition Therapy 3 Discussion | 1 |
| FNUT 4872 | Maternal and Child Nutrition | 2 |
| FNUT 4873 | Nutrition and Aging | 2 |
| FNUT 4874 | Community Nutrition and Wellness | 3 |
| FNUT 4874L | Community Nutrition and Wellness Experience | 3 |
| FNUT 5862 | Food and Culture | 2 |
| FNUT 5862L | Food and Cultures Laboratory | 1 |
| HAHS 5875 | Interprofessional Education for Health Professions | 3 |
| AHLT 1501 | Medical Terminology | 3 |
| AHLT 2605 | Introduction to Pharmacology | 3 |
| Total Semester Hours | 128-131 | |
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| YSU 1500 | Success Seminar or Youngstown State University Success Seminar or Intro to Honors | 1-2 |
| BIOL 1551 | Anatomy and Physiology 1 | 3 |
| BIOL 1551L | Anatomy and Physiology 1 Laboratory | 1 |
| ENGL 1550 or ENGL 1549 | Writing 1 or Writing 1 with Support | 3-4 |
| CHEM 1510 & 1510L | Chemistry for the Allied Health Sciences and Chemistry for the Allied Health Sciences Laboratory | 4 |
| FNUT 1551 | Normal Nutrition | 3 |
| Semester Hours | 15-17 | |
| Spring | ||
| ENGL 1551 | Writing 2 | 3 |
| FNUT 2600 | Orientation to Dietetics Major | 1 |
| PSYC 1560 | General Psychology | 3 |
| BIOL 1552 | Anatomy and Physiology 2 | 4 |
| BIOL 1552L | Anatomy and Physiology 2 Laboratory | 0 |
| AHLT 1501 | Medical Terminology | 3 |
| Semester Hours | 14 | |
| Year 2 | ||
| Fall | ||
| CMST 1545 | Communication Foundations | 3 |
| ACCT 1503 or HMGT 2603 | Essentials of Accounting or Hospitality Managerial Accounting 1 | 3-4 |
| FNUT 1512 | Food Safety and Sanitation | 2 |
| FNUT 1553 | Food Science and Management Principles | 3 |
| FNUT 1553L | Food Science and Management Principles Laboratory | 1 |
| STAT 2625 | Statistical Literacy and Critical Reasoning | 4 |
| Semester Hours | 16-17 | |
| Spring | ||
| FNUT 2612 | Food Systems: Operation, Production, and Service | 3 |
| FNUT 2612L | Food Systems: Operations, Production, and Service Laboratory | 2 |
| FNUT 3735 | Nutritional Biochemistry (S) | 2 |
| AHLT 2605 | Introduction to Pharmacology | 3 |
| FNUT 2652L | Nutrition Assessment Laboratory | 1 |
| FNUT 2640 | Nutrition Counseling and Education Skills Development for Dietetics | 3 |
| FNUT 2641 | Diet Prescriptions and Intervention Planning | 2 |
| Semester Hours | 16 | |
| Year 3 | ||
| Fall | ||
| FNUT 3759 | Advanced Nutrition | 3 |
| FNUT 3761 | Science of Nutrition in Exercise | 3 |
| FNUT 4802 | Research Methods in Dietetics | 2 |
| SOC 1500 | Introduction to Sociology | 3 |
| FNUT 3760 | Medical Nutrition Therapy 2 | 3 |
| A&H Gen Ed Course | 3 | |
| Semester Hours | 17 | |
| Spring | ||
| FNUT 4810 | Experimental Foods | 2 |
| FNUT 4810L | Experimental Foods Laboratory | 1 |
| General Education Elective | 3 | |
| FNUT 4802L | Research Methods in Dietetics Laboratory | 1 |
| AHLT 4810 | Management Skills for Health Professionals | 3 |
| FNUT 4860 | Medical Nutrition Therapy 3 | 3 |
| BIOL 1560 | Microbiology for the Health Professions | 2 |
| BIOL 1560L | Microbiology Laboratory for Health Professions | 1 |
| Semester Hours | 16 | |
| Year 4 | ||
| Fall | ||
| FNUT 3760L | Medical Nutrition Therapy 2 Laboratory | 3 |
| FNUT 4859 | Food Systems Management Clinical Experience | 2 |
| FNUT 4862 | Food Systems Management Clinical Experience Discussion | 1 |
| HAHS 5875 | Interprofessional Education for Health Professions | 3 |
| FNUT 3760R | Medical Nutrition Therapy 2 Laboratory Recitation | 2 |
| FNUT 4858 | Food Service Systems Management | 4 |
| A&H Gen Ed Course | 3 | |
| Semester Hours | 18 | |
| Spring | ||
| FNUT 4872 | Maternal and Child Nutrition (S) | 2 |
| FNUT 4874L | Community Nutrition and Wellness Experience (F) | 3 |
| FNUT 4873 | Nutrition and Aging | 2 |
| FNUT 5862 | Food and Culture | 2 |
| FNUT 4874 | Community Nutrition and Wellness | 3 |
| FNUT 4861 | Medical Nutrition Therapy III Clinical | 2 |
| FNUT 4863 | Medical Nutrition Therapy 3 Discussion | 1 |
| FNUT 5862L | Food and Cultures Laboratory | 1 |
| Semester Hours | 16 | |
| Total Semester Hours | 128-131 | |
F – Offered in the fall semester S – Offered in the spring semester X – Offered in the summer semester
Learning Outcomes
At the completion of the Pre-MPH-RDN program, graduates will be able to:
- Effectively integrate biochemical concepts into dietetics practice.
- Effectively integrate physiological concepts into dietetics practice.
- Effectively apply theory from the social sciences to dietetics practice.
- Effectively present results of research study.
- Effectively apply concepts from food, nutrition, management, and health care systems to dietetics practice.
- Practice effectively as members of an interdisciplinary team.
- Demonstrate competency in medical nutrition therapy.
- Demonstrate competency in foodservice management practice.
- Demonstrate competency in community nutrition practice.