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 Speaks at Syracuse University April 8
Sports nutritionist, Sarah Wick, RD CSSD LD, spoke at Syracuse University on April 8. Her presentation focused on sports nutrition and how it affects performance.
Sarah Skinner completes nutrition internship at St. Vincent Sports Performance
In January 2015, Sarah Skinner, a graduate student majoring in nutrition science in Falk College, secured a four- week unpaid internship with St. Vincent Sports Performance, a national and highly competitive nutrition internship with only four interns selected annually. For Sarah, the St. Vincent internship allowed her to get a real-world glimpse of her career goal of working with a sport team (professional or collegiate level). The internship was a hands-on sports nutrition experience where she worked one-on-one with potential NFL players preparing to enter the NFL Combine, Pro Days, and the Draft.
March Was 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 planned 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, honored Falk College associate professor of nutrition, Sudha Raj, Ph.D., RDN, FAND, with two awards at the 2014 Food & Nutrition Conference & Expo (FNCE) held in Atlanta October 18-21. Dr. Raj received 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 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.
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Understanding EMDR Therapy and Its Applications: Treatment for Trauma
Thursday, May 28th
Peck Hall, 601 East Genesee St.
Learn more about EMDR
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A Social Work Perspective: What's Correct in Corrections?
Thursday, June 18th
103 Peck Hall, 601 East Genesee St.
BMW Child Development Lab School now accepting applications for 2015-16 academic year
Spaces are available in the toddler and preschool classrooms.