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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


MyPlate Northeast

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.


Photo of Marlei Simon

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


Sudha Raj Portrait

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.


NSD Faculty Fellows

Nutrition major Sam Rodgers ‘15 continues focus on community service

Senior student-athlete Sam Rodgers has made community service a top priority in his time with the Orange men’s football team and he has been nominated for the Allstate AFCA Good Works Team for his efforts. Rodgers, who was also nominated in 2013, has been active in numerous community service organizations, most recently making his second mission trip to Haiti and working to establish a chapter of Uplifting Athletes at Syracuse. He’s traveled to Haiti in May in each of the last two years with Poverty Resolutions. Rodgers made the trip with his family and Syracuse student-athletes and assisted on a number of projects while there while partnering with the Mission of Grace Orphanage in the country. Earlier this year Sam, who is majoring in nutrition, was named a 2014-15 Remembrance Scholar. He will serve as one of two undergraduate Falk College Marshals for Convocation/Commencement 2015 next May. A recent article by the Post Standard shares Sam's life story of starting as a freshman long-snapper to becoming a captain of the Syracuse football team. The article highlights Sam’s leadership abilities, and consistent commitment to faith, family, work ethic and community.


Falk Nutrition students consider Fresh Apples vs. Apple Fritters at the Great New York State Fair

The Great New York State Fair has come and gone and we hope everyone who attended the Fair had a blast. Our Falk Nutrition students had fun. They asked questions, tasted Tzatziki sauce, crunched fresh apples and proved anyone can eat healthy at the Great New York State Fair.

Armed with appetites and an agenda, Falk nutrition students Rachel Johnson ‘15 and Mary Briggman ‘15 set out to dispel the myth that it’s impossible to eat healthy at the Fair. Did the students pass up the Fried Chicken Fingers, Heart-Attack Burgers, and Apple Fritters for Fruits and Veggies? You just might be surprised.


NSD Faculty Fellows

Nutrition alumna Skylar Griggs ’08 addresses healthy school lunches on FOX News Boston

Providing healthy food options that children not only want to eat but will eat was one of many important messages Falk College alumna, Skylar Griggs, MS, RD, LDN, offered during a recent interview with WFXT-25/FOX News in Boston. Griggs, who graduated from the Falk College’s Nutrition/DPD programs in 2008, is a clinical nutrition specialist at Children’s Hospital in Boston. From providing more fruits and vegetables and 100 percent whole grain options to limiting sodium, Griggs shared her expertise on healthier nutrition requirements for school lunches.


NSD Faculty Fellows

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.


Tanya Horacek

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.

Welcome to the Nutrition Science and Dietetics Program

Rick Welsh serves as the department chair of Public Health, Food Studies and Nutrition

Read a message from the chair

Program News

Interested in the David B. Falk College of Sport and Human Dynamics?

 

To schedule a visit, e-mail us at falk@syr.edu or

call 315-443-5555.


College Events

Olympic Roundtable


A presentation and conversational roundtable on the Olympic Movement

Date: Friday, October 31
Time: 11:30am-1:00pm
Location: Kittredge Auditorium, Huntington Beard Crouse hall

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Family Weekend 2014


Dates: October 31-Nov. 2

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Dulye Leadership Experience (DLE) Information Session


DLE is a skills-centric program preparing undergraduates at SU to be globally competitive, career-ready professionals

Date: Friday, November 7
Time: 12:30-1:30pm
Location: 202 Hall of Languages

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Veterans, Families & Friends


You are invited to a community forum on serving & supporting returning Veterans

Date: November 10
Time: 7:00-9:00pm
Location: 111 Peck Hall

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CFS Information Session


Learn more about degrees in Child & Family Studies

Date: November 14
Time: 2:00-4:00pm
Location: Lyman Hall Lobby


Graduate Program Information Session


Date: November 15

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