Falk College today announced the opening of the Susan R. Klenk Learning Café and kitchens, a new hands-on learning laboratory to prepare students with traditional and emerging professional competencies for careers in food, nutrition, dietetics, and public health. A dedication ceremony, reception and tours will take place Friday, September 16 at 9:30 a.m., on the fifth floor of White Hall in the Falk Complex. The campus community is invited to attend. The new facility includes an experimental food lab kitchen, commercial kitchen, baking nook and café. A video camera system allows faculty and chef instructors to broadcast classes, food demonstrations…
The Falk College Department of Public Health, Food Studies and Nutrition will host food systems consultant and speaker Kate Clancy, Ph. D., Thursday, September 22, 2016 at 7:00 p.m. in Falk Room 100 for her lecture, “Looking at Food Security in the Northeast Region Through Different Lenses.” Dr. Clancy is currently a food systems consultant, visiting scholar at the Center for a Livable Future at Johns Hopkins University School of Public Health, adjunct professor at Tufts University, and senior fellow in the Minnesota Institute for Sustainable Agriculture, University of Minnesota. She worked as a nutrition and policy advisor at the…
Public health, food studies and nutrition instructor Jane Burrell Uzcategui took a trip to the New York State Fair to try many of the fair’s most famous foods and offer insight on how to indulge without going overboard. “The fair is fun, people are having a good time and that includes eating,” Uzcategui says. “But remember these foods are not meant to be your regular diet.”
A new SU Abroad summer offering brought Falk College students to points of significance in northern and western India, including New Delhi, Agra—home of the Taj Mahal—and Baroda to immerse themselves in the culture, food and healthcare systems of South Asia. Created by associate professor of nutrition, Sudha Raj, and associate professor of child and family studies, Kamala Ramadoss, the course incorporated online instruction on community-based projects and traditional food and healthcare systems prior to the group’s May 31 departure. Upon arrival to India, students visited schools, community program sites, such as a school for children with special needs and…
Robert Swanda, a double major in nutrition science in Falk College and biology in The College of Arts and Sciences was named a 2016 Syracuse University Scholar, the highest undergraduate academic honor that the university bestows. University Scholars represent the Class of 2016 at the May 15 Commencement ceremony and are selected through a competitive process that evaluates course work and academic achievement, creative work, and how a student has taken his or her knowledge and experience out of the classroom and engaged the world. “Robert is a curious and dedicated learner, an effective leader with a caring attitude and…
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…
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). “When we speak of evolutionary changes, we are really talking about patterns of gene flow and gene expression. Anything that changes mortality rates (e.g., disease, predation, etc.) and birth rates has the potential to change patterns of gene flow. This in turn changes the way living populations’ function, including where they thrive,” says Voss. Human-induced disturbance, such as light and noise, have long been ignored as factors that could alter the genetic structure of…
Faculty, staff, students available to talk about programs, coursework, student life Syracuse University faculty, staff and current students will welcome potential graduate students interested in the Falk College’s graduate programs in child and family studies, public health, marriage and family therapy, nutrition science, social work and sport management during a special Fall Information Session for graduate studies on Friday, November 6. The presentation begins at 4:00 p.m. at Falk College, Room 200. Detailed information will be provided on graduate programs in addiction studies, child and family studies (M.A., M.S., Ph.D.), food studies (M.S.), global health (M.S.), marriage and family therapy (M.A.),…
Lecture offers Continuing Education Credit for social work, dietetics professionals “Food and Fear: How Therapists and Dietitians Collaborate in Understanding and Treating Eating Disorders” is the featured topic for the Inaugural Ann Selkowitz Litt Distinguished Speaker Series to be held Thursday, November 5 at 7:00 p.m., Grant Auditorium. Sandra Pinney, RDN, and Laura K. Ratner, LICSW, LCSW-C, BCD, will address the difference between normal and problematic eating, and the importance of a collaborative relationship between dietitians and therapists in eating disorder recovery. The purposeful pairing of perspectives from a mental health professional and registered dietitian nutritionist for this inaugural lecture…
Taught in Syracuse during the Spring 2016 semester and in Italy, May 24-June 7, 2016 This course will provide you with an opportunity to experience one of the most renowned cuisines in the world. What is the Mediterranean diet and why do people eat this way? How many ways can we really define the Mediterranean diet, based upon regional and cultural differences? We will investigate the historic, geographic, and socio-economic underpinnings of the Mediterranean diet. We will critique the health benefits and implications of following a Mediterranean diet. We will discuss the current dietary habits of people surrounding the Mediterranean…
