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 is planning is 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. It can land in one of four categories: sweet, salty, fruit, or vegetable. There will be pictures of snack foods (carrots and hummus, Doritos, lattes, Greek yogurt, etc. ) that fall into these categories that they will pick to answer a question about.…
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.
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. She was able to work under a…
Dear Falk Undergraduate and Grad. Students, Please join Falk College Dean, Diane Lyden Murphy, and your classmates for a Falk Student Community Meet-and-Greet. A date will be scheduled after Spring Break. Dean Murphy is interested in hearing your ideas about student needs in our new building. What would you like to see in the student lounge? What makes your study space ideal? Hear about renovations in-the-works, including space for student services, food services, and collaborative learning. Pizza, salad and soda will be served! Share your suggestions via email.
Syracuse University School of Nursing Class of ‘64 gathered in Seneca Falls to celebrate its 50th reunion in May, 2014. From the Carolinas, Florida, New York, Ohio, Pennsylvania, Oregon, California, Texas and West Virginia, 17 members of the class of 24 gathered to reminisce, catch up on news, view pictures and memorabilia and just enjoy one another. This class of only 24 have earned 3 PhDs, more than 10 master’s degrees, and 1 nurse practitioner. We have been directors of nursing in health care agencies, taught nursing, worked as clinical nurse specialists in numerous fields, and served in the military,…
Orange Wrap students Mary Welkie, Laura Dragon and Rachel Mallory, 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. Orange Wrap was created in 2005 as part of the Healthy Campus Initiative to provide nutrition education to students across campus. Orange Wrap educators are junior, senior and graduate nutrition majors who are…
by Ellie Prather ‘15 Child and Family Studies Major, Health and Wellness Minor During Summer 2014, I was accepted into the Boston University Summer Study Internship Program in the Public Health and Social Policy Track. This unforgettable opportunity provided me with eight college credits and guided me to my internship placement at Medically Induced Trauma Support Services, a nonprofit organization dedicated to supporting patients, families and clinicians who have been involved in medical error. The experience exceeded my expectations as I was subjected to such a prominent yet undervalued issue, and was surrounded by inspirational people striving for a safer…
Falk College food studies chef instructor, Mary Kiernan, cooked for and participated in the James Beard Empire State Feast Event on Feb. 27 at the James Beard House in NYC. Assisting her and the other team chefs are Falk nutrition students, Rachel Johnson and Kaylah Wicks. The Beard Foundation offers events to educate, inspire, entertain, and foster an appreciation of American cuisine. Preparation for the event included recent test run-throughs at Syracuse University’s Falk College teaching kitchens.
“Treat others the way you want to be treated. We heard this mantra over and over again as little kids, but what we didn’t realize is that we were being taught empathy,” notes Syracuse University biology and nutrition science double major, Robert Swanda. Along with classmates Fareya Zubair and Andrew Sussman, Swanda has created Empathy Matters, a new program through Syracuse University’s Office of Engagement that is currently looking for committed volunteers. Empathy Matters needs you! Focused on second-grade students, Syracuse University college students, through playful activities such as puppy therapy, role reversal, and team building, will mentor elementary school-aged…
A standing-room-only audience of students, faculty and staff had the chance to hear the insights of Mark Bittman, one of the country’s best-known, most widely respected food writers. Bittman, who was in Syracuse as the featured speaker at the Rosamond Gifford Lecture on November 5, made a special trip to campus to meet with students in Falk College’s food studies and nutrition programs. The question-and-answer format led by Bittman explored many topics, including how students can work with their faculty to help expand the percentage of locally produced food served on campus, why people who are ‘foodies’ are becoming increasingly…
