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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.


ACE Dedication

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.

Interns visit local farm

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.

Sarah Skinnear presents at St. Vincent Sports Performance

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 Skinnear presents at St. Vincent Sports 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.

person sitting alone head in hands

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.

Students presenting before Crunch players

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.

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.

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, 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.

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 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

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