Nutrition Science & Dietetics News
Sudha Raj receives Excellence in Service Award from Dietitians in Integrative and Functional Medicine
Sudha Raj, Ph.D., RDN, FAND Sudha Raj, Ph.D., RDN, FAND, teaching professor in the Falk College nutrition program, was the winner of the DIFM Excellence in Service Award from the Dietitians in Integrative and Functional Medicine Dietetic Practice Group of the Academy of Nutrition and Dietetics. The award was presented at the Annual Food and Nutrition Conference and Expo in Washington, D.C. on Octo…
Joan Christy Lecture Series Presents Culinary Demonstration with Celebrity Chef Julie Taboulie
Book cover The Falk College nutrition program will host “Lebanese Cuisine & Culture and Mediterranean Living,” a lecture presentation and live culinary demonstration with culinary star, TV host, and award-winning cookbook author Julie Taboulie, on Wednesday, March 20, at 4:30 p.m. in the Nutrition Assessment, Consultation and Education (ACE) Center demonstration kitchen, Room 204 in the Falk C…
2019 Falk Student Research Celebration Takes Place March 26-29
Falk Family Endowed Professor in Public Health, Brooks Gump with 2018 poster session winner Ivan Castro, Graduate Student in Public Health Falk students are invited to submit posters for completed or in-progress empirical, exploratory, policy analytic or hypothesis-driven research projects using qualitative, quantitative, or mixed methods for display, judging, and awards in the 2019 Falk Student R…
Litt Lecture features Cleveland Browns performance dietitian
Katy Meassick, RD The Falk College and its nutrition program will host the fourth annual Ann Litt Distinguished Lecture Series on November 15 from 5 to 6:30 p.m. in Falk Complex, Room 200. Nutrition alumna and Cleveland Browns performance dietitian, Katy Meassick, R.D., will provide an overview of sport nutrition practices and discuss the specifics around performance nutrition approaches for footb…
Falk College nutrition major named 2018-19 Remembrance Scholar
Falk College nutrition major Mary Mik ’19 was named a 2018-19 Remembrance Scholar, along with 34 other Syracuse University seniors honored for their notable scholarship, citizenship, and service. This year marks the 30th anniversary of the bombing of Pan Am 103 over Lockerbie, Scotland, on December 21, 1988. The University’s Remembrance and Lockerbie Scholars have planned events for the week of Oc…
Nutrition student says Syracuse experience is “more than I could have imagined”
Justin working in one of the kitchens he visited in Italy as part of the Mediterranean Food and Culture course. Any race longer than 26.2 miles is considered an “ultra-marathon.” Syracuse senior Justin Pascual is training for one. For some, it might sound crazy. But for Justin, whose favorite course is organic chemistry, there’s something truly fun about a challenge. As native of Sierra Vista, Ari…
Latest nutrition newsletter now available online
From the latest news and events in the Nutrition program to highlights of student and faculty projects, read the latest edition of Nutrition News covering the nutrition, nutrition science and dietetics programs in Syracuse University’s Falk College. Click on the link below to download a PDF copy of the most recent newsletter or view an accessible, text-based version of the Newsletter. Fall 2018 (P…
Falk College Welcomes the Class of 2022
Falk College is thrilled to welcome back returning Syracuse students and to extend a special welcome to the Class of 2022, new transfer and graduate students! We are so happy to have you in the Orange family, as well as our family here at Falk College. As you meet your professors, classmates, and roommates, you’ll soon be feeling right at home. We are here to help you along the way. If you have an…
Syracuse elementary students have a taste of Puerto Rico
Elizabeth Gardner ’20 (right) leads a Books & Cooks lesson plan at Dr. Weeks Elementary School, where students learned about the culture and cuisine of Puerto Rico. This spring, fifth grade students at Dr. Weeks Elementary School had a taste of culture and cuisine from Australia, England, New Zealand, Cuba, Iceland, and Puerto Rico with the help of Falk College nutrition students and the Books…