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
Falk College sponsors purposeful plant-based eating for cancer survivors cooking demonstration March 9
The benefits of plant-based eating for cancer survivors, and easy steps patients and their families can take to eat healthy, is the focus of a special cooking demonstration offered by nutrition science and dietetics students at Syracuse University. Falk College, in collaboration with the Upstate University Cancer Center's certified specialist in oncology nutrition, presents "Purposeful Plant-based Eating for Cancer Survivors and Cancer Risk Reduction: A Recipe Demonstration and Tasting," Wednesday, March 9, 6:00 p.m., Nutrition ACE Center, 204 Falk College. The program was developed in Falk College's Food Demonstrations: A-Z course, taught by Professor Tanya Horacek, that helps students develop nutrition education skills for working with a variety of audiences. The event, which is intended for cancer survivors, patients and their family members and those who are interested in cancer prevention, is free and open to the public.
How light, sound impact human health
Margaret Voss, professor of practice, nutrition, published, "A framework to assess evolutionary responses to anthropogenic light and sound" in Trends in Ecology & Evolution (July 2015). The paper is meant to be a framework to help researchers structure their future work to obtain clear and solid evidence of this trend and its implications for human biology.
Read about the latest news in the nutrition science and dietetics programs at Syracuse University including alumni updates.
Falk College Hosts Inaugural Ann Selkowitz Litt Distinguished Speaker Series
"Food and Fear: How Therapists and Dietitians Collaborate in Understanding and Treating Eating Disorders" was the featured topic for the Inaugural Ann Selkowitz Litt Distinguished Speaker Series held Thursday, November 5 in Grant Auditorium. Sandra Pinney, RDN, and Laura K. Ratner, LICSW, LCSW-C, BCD, addressed the difference between normal and problematic eating, and the importance of a collaborative relationship between dietitians and therapists in eating disorder recovery.
Falk College opens Nutrition ACE Center
Falk celebrated the opening of its Nutrition Assessment, Consultation and Education (ACE) Center, a new hands-on learning laboratory to prepare students with traditional and emerging professional competencies critical to effective nutrition practice. The ribbon cutting ceremony, tours and a reception took place September 25th. A generous and visionary gift from Falk College alumna, Rhoda Dearman Morrisroe '69, made the ACE Center possible. It includes two lecture halls, one with a demonstration kitchen and one with a teaching station; two small private consultation rooms; a physical assessment room, and; a small conference room with a large media screen.
Dietetic interns visit local farm
Earlier this semester, dietetic internship director, Deb Connolly, took the dietetic interns (CAS program) to a local beef farm, as she has for the past couple of years, with Cindy Chan Phillips, an alumna of the Nutrition program who is the nutrition consultant for the NY Beef Council.
Experience the Renowned Cuisine of Italy
The deadline to apply for NSD 452/652 Mediterranean Food and Culture: An Italian Experience is October 9, 2015. Spend 14 days in Florence Italy this Spring with Professor Tanya Horacek and learn about the Mediterranean diet and why people eat this way. The course investigates the historic, geographic, and socio-economic underpinnings of the Mediterranean diet and explores health benefits and implications.
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.
Get The Lead Out
Falk nutrition students in Orange Wrap 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.
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.
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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