About the Nutrition Science and Dietetics Program
Nutrition Science and Dietetics offers bachelor of science (B.S.) degrees in nutrition dietetics and nutrition science, and master of arts (M.A.) and master of science (M.S.) degrees in nutrition. Students in the program learn the science of applying food and good nutrition to health. The programs are accredited by the Academy of Nutrition and Dietetics' Accreditation Council for Education in Nutrition and Dietetics.
STUDENTS IN ACTION
Sports Nutritionist to Speak at Syracuse University April 8
Sports nutritionist, Sarah Wick, RD CSSD LD, will speak at Syracuse University on April 8, 7:00 p.m., in the Life Sciences Bldg., Room 001. Her presentation will focus on sports nutrition and how it affects performance.
March is National Nutrition Month
The Academy of Nutrition and Dietetics' theme for national nutrition month, which takes place in March, is "Bite into a Healthy Lifestyle." The student group Orange Wrap is planning is a Plinko game where students in the dining halls come to the table, play the game by dropping a disk in one of the slots on top.
Get The Lead Out
Falk nutrition students in Orange Wrap recently partnered with the Onondaga County Health Department in giving nutrition tours in local grocery stores to educate families on how to eat healthy to prevent lead poisoning. Foods high in iron, calcium, and vitamin C can protect against lead poisoning, which is a high risk for children residing in older homes within Syracuse. Orange Wrap students provide nutrition education to their peers across campus as well as the local community at-large.
Good things happen on Mondays
Pictured above are graduate nutrition Orange Wrap students Mary Welkie, Laura Dragon and Rachel Mallory, who provided samples of wild mushroom risotto to students in Sadler Dining Hall recently as part of the Healthy Monday's 'Try Me' Initiative. Each month the "Try Me" campaign connects students to plant-based food alternatives that have health-promoting benefits. The project is a collaborative effort of Orange Wrap, SU Dining Services and the Healthy Monday 'Meatless Mondays' initiative.
Sam Rodgers Earns ACC Post-Grad Scholarship
Sam Rodgers, a nutrition major in Falk College, is one of three Syracuse student-athletes recognized for his academic and athletic achievements with a post-graduate scholarship from the ACC. Rodgers was an AFCA Good Works Team honoree this season for his work in the community, which includes a pair of mission trips to Haiti with the group Poverty Resolutions. Rodgers was also named a Remembrance Scholar for this academic year at Syracuse, which is one of the highest awards a student at Syracuse University can receive. He will represent Falk College as one of two Class of 2015 marshals. Rodgers, who was previously a CoSida Academic All-America, served as a captain this season and finished his career with the Orange having served as the teams long snapper in every game since his arrival at Syracuse.
Nutrition Students Teach Syracuse Crunch Players About Healthy Eating
Falk College nutrition students recently gave a cooking demo for the AHL Syracuse Crunch at the War Memorial as Part One of a three-part nutrition education series. Students Andy Lai, Megan Mullins, Sarah Skinner and Rachel Mallory taught 15 of the hockey players how to make veggie scrambled eggs, lemon caper chicken, a berry recovery smoothie and roasted sweet potato fries. The students shared cooking tips and provided facts about the importance of nutrition for fueling and recovering from rigorous practice and game schedules. The athletes asked lots of questions and ate all the food. Next, students will take them on a grocery store tour at Wegmans.
Falk professor Jennifer Wilkins updates first U.S. regional food guide to help consumers understand benefits, how-to’s of eating locally
Thanks to farmers’ markets, farm-to-school programs, and community-supported agriculture, locally grown foods are more readily available—and more in demand. People want to know where their food comes from. How is it grown? What steps are involved in its processing? Evidence suggests that plant-based, regionally sourced diets, largely composed of minimally processed foods, can significantly reduce some of the negative environmental impacts of our food choices. Eating locally produced foods also strengthens the market for local farmers.
Marlei Simon '14 Receives Scholarship from Academy of Nutrition & Dietetics
The Academy of Nutrition & Dietetics Foundation awarded Falk College alumna, Marlei Simon '14, the Ann Selkowitz Litt Memorial Scholarship. Simon graduated with a bachelor's degree in May 2014, double-majoring in nutrition and public policy. As an undergraduate, she was a resident advisor for three years, board member of the Nutrition Education Promotion Association club for three years and a Literacy Corps tutor. Her career aspiration is to lobby for adequate coverage of nutrition therapy, quality food, government funded health and nutrition services. In addition to the Litt Memorial Scholarship, Simon received the William W. Allen Nutrition Scholars Award from the Allen Foundation earlier this year. Her dietetic internship placement is with the Onondaga County Department of Adult and Long Term Care Services
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 Nutrition Professor, Tanya Horacek, Part of Team Awarded $4.9 Million USDA Grant for Childhood Obesity Prevention
Falk College associate professor of nutrition, Tanya Horacek, R.D., Ph.D., and Syracuse University are part of a 14-university team that has received a $4.9 million grant from the U.S. Department of Agriculture (USDA) to empower college students to create obesity prevention programs for their peers as well as students in elementary and high schools. The campaign, which will launch in August, is entitled, "Get Fruved." It will harness the peer-to-peer interactions of more than 1,000 students who will work together to create interventions so students become more physically active. “Fruved" is a term that refers to fruits and vegetables. The behaviors students will address include healthy eating and physical activity as well as managing stress, emotional well-being, and the importance of positive social support systems. The students will also be advocates for environmental change on their campuses to support positive health behaviors. This project purposefully uses a non-diet approach to weight management and instead focuses on promoting healthy behavior and positive healthy body images.
Interested in Food? A degree in Nutrition Science may be for you!
Courses in foods and nutrition have been offered continuously at Syracuse University since 1917. At the undergraduate level, students in nutrition/dietetics prepare to work in a variety of health and health promotion fields, many as registered dietitians. In nutrition science, students study the biological and physical sciences, and prepare to pursue post-graduate work in medicine, dentistry, education, or health care or work for major food or pharmaceutical companies. At the graduate level, students study theory and application of nutrition science and prepare for research, teaching, or practice in clinical, community, corporate, government, or educational settings. Graduates work in hospitals, long-term care facilities, health clinics and food companies.
Mary Briggman transferred to Syracuse University this year to pursue an undergraduate degree in nutrition. Watch this video to find out what she thinks of the program.
Interested in the David B. Falk College of Sport and Human Dynamics?
To schedule a visit, e-mail us at email@example.com or
SCFR Career Panel for CFS Graduate Students
Friday, March 27th
319 Sims Atrium
Jack Reilly Institute Annual Safety Workshop
"Evaluating Safety and Play Value When Selecting Toys for Children" presented by Dr. Michael Patte of Bloomsburg University of PA
Saturday, March 28
Inn Complete, Skytop Road, South Campus
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Apply to be a Peer Advisor Today!
Monday, March 30th
How Ukrainian Social & Public Health Interventions are Adapting to War-related Environment: Challenges & Opportunities
Research Center Brown Bag featuring Yuliya Chorna & Iuliia Pylypas of the International HIV/AIDS & TB Institute
Tuesday, March 31
120 White Hall
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Lecture with Sports Nutritionist, Sarah Wick
An evening lecture on sports nutrition and how it affects performance
Wednesday, April 8th
Life Sciences Bld, Room 011
6th Annual PLAY Mini-Conference
"Family Play in Diverse Cultures" presented by Jaipaul Roopnarine
Saturday, April 11th
Mt. Nittany Elementary School
Food Chains: The Revolution in America's Fields
Join us for an award winning film showing and discussion
Thursday, April 9th
Falk Complex Room 104
Learn more about the film
Sports and the Pursuit of Healthiness
Symposium focusing on the historical reasoning for the development of sports, concerns for the health of athletes, changes that reduced health risks and the impact of health concerns on sports participation.
Date: Friday, April 24th
Time: 4:00 pm
Location: Grant Auditorium
Falk College Community Meet-and-Greet with Dean Murphy
Dean Murphy is interested in hearing your ideas about student needs in our new building. A date will be scheduled after Spring Break.
Falk Complex Student Lounge, Room 216