Welcome to the Department of Public Health, Food Studies and Nutrition
Chaired by professor Rick Welsh, we offer the following academic programs:
• Child and Family Health in the Global Community, M.S.
• Nutrition, B.S.
• Nutrition Science, B.S., M.A., M.S.
• Public Health, B.S.
• Food Studies, B.S.
• Addiction Studies (C.A.S.)
• Global Health (C.A.S.)
• Dietetic Internship (C.A.S.)
You can also view more specific details on our programs by visiting our web pages on public health, nutrition science and dietetics and food studies.
Trauma REU student Charles Preuss with dog Bear - photo credits
National Science Foundation spotlights Falk REU program that trains veterans, non-veterans to conduct trauma-related research
The Trauma Research Education for Undergraduates (REU) program, launched three years ago by Falk Family Endowed Professor of Public Health, Brooks Gump and SUNY Oswego psychology professor Karen Wolford, trains veterans and non-veterans to conduct trauma-related research. A joint venture of Syracuse University, the State University of New York (SUNY) at Oswego and SUNY Upstate Medical University, the Trauma REU is offered to 10 students each year. It starts with an intense, immersive summer program--four weeks of trauma coursework while crafting a research project--and continues through the year as students conduct research under faculty supervision. Students are a mix of veterans and non-veterans. This highly interdisciplinary program includes faculty who are geneticists, psychologists and social workers and has contributed to research on stress reduction tools used by trauma patients
New York Times food columnist offers advice to Falk students on food production, consumption and activism
A standing-room-only audience of students, faculty and staff had the chance to hear the insights of Mark Bittman, one of the country's best-known, most widely respected food writers. Bittman, who was in Syracuse as the featured speaker at the Rosamond Gifford Lecture on November 5, made a special trip to campus to meet with students in Falk College’s food studies and nutrition programs.
Rodgers Surprised with Allstate Good Works Team Award
Falk College nutrition major and Senior captain Sam Rodgers thought he was going to breakfast in the Iocolano-Petty football like any other morning. However, when he arrived he walked into a standing ovation from his teammates as well as a surprise visit representatives from Allstate and Uplifting athletes, honoring him for his selection to the Allstate AFCA Good Works Team. Rodgers is one of 22 Division I student-athletes to make the Allstate AFCA Good Works Team, which honors college football players for their contributions in the community.
Academy of Nutrition and Dietetics honors nutrition professor Sudha Raj for leadership in service, excellence in practice
The Academy of Nutrition and Dietetics, the world's largest organization of food and nutrition professionals, will honor Falk College associate professor of nutrition, Sudha Raj, Ph.D., RDN, FAND, with two awards at the 2014 Food & Nutrition Conference & Expo (FNCE) to be held in Atlanta October 18-21. Dr. Raj will receive the Vegetarian Nutrition Dietetic Practice Group (DPG) Leadership in Service Award and the Excellence in Practice Award from the Dietitians in Integrative and Functional Medicine DPG.
Falk College Faculty Awarded Komen Foundation Grant for Breast Cancer Awareness, Education Programming
Public Health professor of practice, Luvenia Cowart, working with Maria Brown, assistant research professor, School of Social Work, has received a $47,293 grant from the Susan G. Komen for the Cure New York Foundation to support the project, “Breast Cancer Awareness and Education Program for African American Women in Underserved Communities.” The project’s aim is to reduce disparities in breast cancer and its associated health risks, and to promote participation in mammography and early detection services for African American women in the Syracuse community.
Study Identifies Key Components for Prevention, Intervention Programs for Adolescent Smoking in China
Falk College professors, Ambika Krishnakumar (Child and Family Studies) and Lutchmie Narine (Public Health) authored “Parenting practices and adolescent smoking in mainland China: The mediating effect of smoking-related cognitions,” which appeared in the August 2014 edition of the Journal of Adolescence. In collaboration with Dr. Yan Wang, Drs. Krishnakumar and Narine examined the direct and indirect associations of general and smoking-specific parenting practices with Chinese adolescents' smoking behaviors. Results suggest that parenting practices and smoking-related cognitions are critical components to be incorporated in prevention and intervention programs for adolescent smoking in China.
Nutrition faculty Named Fellows of the Academy of Nutrition & Dietetics
In recognition of professional contributions, Falk College nutrition faculty members Drs. Kay Stearns Bruening, Sudha Raj and Sarah Short, along with long-standing, part-time instructor, Donna Acox, were named Fellows of the Academy of Nutrition & Dietetics. The Fellow of the Academy of Nutrition & Dietetics recognizes Academy members who have distinguished themselves among their colleagues, as well as in their communities, by their service to the dietetics profession and by optimizing the nation's health through food and nutrition. Fellows demonstrate the Academy's core values of customer focus, integrity, innovation, and social responsibility. Fellows provide outreach to their communities and grow public trust for Academy members.
Falk Professor to Study Anaerobic Digesters for Small-scale Dairy Farms
Falk College professor of Food Studies, Rick Welsh, and Stefan Grimberg and Shane Rogers, two environmental engineers from Clarkson University, have received a competitive grant from the U.S. Department of Agriculture's National Institute for Food and Agriculture to develop educational and outreach materials related to smaller-scale anaerobic digesters.
In the U.S., anaerobic digesters have been seen as larger farm technologies since the more manure produced on a farm, the greater the amount of biogas produced too. This biogas is captured and burned to produce heat that can be used to keep parlors warm or to produce steam to turn a turbine and produce electricity. Excess electricity can be sold.
Welcome to the Department of Public Health, Food Studies & Nutrition
serves as the department chair of Public Health, Food Studies & Nutrition
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