Angela Bohyer (right) talks to Cassie Brown about the various dietary options available in the on-campus dining halls.

Angela Bohyer (right) talks to Cassie Brown about the various dietary options available in on-campus dining halls.

Photographer: Katelyn Vancouver/Ohio University

Angela Bohyer stands in the kitchen of Nelson Dining Hall.

Angela Bohyer stands in the kitchen of Nelson Dining Hall.

Photographer: Katelyn Vancouver/Ohio University

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New registered dietitian helps create a healthier OHIO

Angela Bohyer was in college when she first started to realize the power of food and the positive effects that healthy eating can have on the human body, and it was a realization that would provide her with the foundation for a professional career in dietetics and nutrition education.

Bohyer recently joined Ohio University as a registered dietitian, and a large part of her new role is to empower the OHIO community with the knowledge necessary to make positive food choices that fit busy lifestyles.

She divides her time between the College of Health Sciences and Professions and OHIO Culinary Services.

As an educator in CHSP’s School of Applied Health Sciences and Wellness, Bohyer teaches Introduction to Nutrition and covers the basic concepts that assist students with nutrition-related diet questions. She also makes them aware of the various food options available across campus, and looks forward to adding additional courses in future semesters.

Another part of Bohyer’s registered dietitian role consists of working with Culinary Services and providing further growth to their special diets and nutritional education programs.

“We are very excited about the new opportunity to link the academic program, food and nutrition sciences, with the application of this science in Culinary Services,” said Roger Gilders, chair of the School of Applied Health Sciences & Wellness. “We see this as an opportunity for our students to see their academic program put into practice right in their own dining hall.”

“A very solid program for special diets already existed before my arrival, and I’m excited to share my knowledge to help the program grow,” said Bohyer.

She outlined three goals to achieve at OHIO, including communicating the numerous on-campus nutrition services that are available, helping others realize the power of eating a balanced diet high in fruits and vegetables, and highlighting the wholesome, fresh food prepared daily on OHIO’s campus.

“The majority of food served by Culinary Services is made fresh within Culinary Services’ Central Support Kitchen,” Bohyer said. “From there, they deliver fresh food to all dining halls, cafés and markets on the Athens and regional campuses.”

Culinary Services also offers robust gluten-friendly and gluten-free options, thanks to a dedicated gluten-free kitchen located within the Central Food Facility that utilizes a proprietary formula for gluten-free flour.

“A couple of my favorite gluten-free items include the snicker doodle orange cookie and the chocolate chip cookie. They are both delicious,” said Bohyer, explaining she is knowledgeable about gluten-free diets, in addition to vegetarian, vegan, and a variety of others.

Bohyer, originally from Nelsonville, has had an interest in food and nutrition most of her life. She looks forward to meeting students in the classroom as a faculty member and within Culinary Services’ numerous dining locations.

“I can’t wait to educate our students, faculty and staff, highlight the numerous healthy options that are available within each of our venues, and to meet as many students as possible,” she said.

Any student, faculty or staff member who would like specific dietary information or would like to chat about their nutrition options can contact Bohyer at