Falk College Honors Faculty for Excellence in Teaching, Service, Research
Falk College 2025 Faculty of the Year awardees, from left to right, Colleen Cameron, Fei Pei, and Mary Kiernan.
Mary Kiernan, Colleen Cameron, and Fei Pei were honored with 2025 Falk College of Sport and Human Dynamics Faculty of the Year awards for excellence in teaching, service, and research, respectively. The honorees were nominated by their peers for outstanding teaching, scholarship, and internal and professional service contributions and announced by the Falk College Faculty Council in late April.
Here’s a look at the 2025 honorees with comments from their award presenters:
Chef Mary Kiernan, M.B.A.
Undergraduate Director, Food Studies, and Teaching Professor, Nutrition and Food Studies
Evan Weissman Memorial Faculty of the Year Award for Teaching Excellence
Mary Kiernan (left) with her award presenter, Margaret Voss.
From presenter Margaret Voss, Ph.D., Undergraduate Director and Associate Professor of Nutrition and Food Studies, and Laura J. and L. Douglas Meredith Professor for Teaching Excellence:
“It’s hard to imagine a more fitting honoree for an award that bears Evan’s name. In so many ways, Mary embodies Evan’s philosophy—his passion for student mentorship, commitment to teaching, dedication to social consciousness, and, of course, his dedication to food studies.
“Mary is a Teaching Professor in the Department of Nutrition and Food Studies, where she is known for transforming her classrooms into dynamic, immersive spaces. Her courses—spanning food safety, systems management, and urban food systems—equip students with essential technical skills while also challenging them to explore the social, cultural, and ethical dimensions of food.
“What truly distinguishes Mary in the teaching kitchen is her ability to bridge theory and practice. Whether she’s redesigning core curricula, mentoring independent projects, or advising students, she brings clarity, creativity, and compassion to everything she does.
“Her leadership as Undergraduate Director for the Food Studies program, her engagement with professional networks, and her commitment to inclusive, culturally rich programming and hands-on culinary experiences enrich our campus and our community. Mary’s work exemplifies excellence in education—and the spirit of this award.”
Learn more about Evan Weissman, Ph.D., Associate Professor in Food Studies and Nutrition who passed away in 2020.
Colleen Cameron, CCLS, M.Ed.
Undergraduate Director and Professor of Practice, Human Development and Family Science
Faculty of the Year Award for Excellence in Service
Colleen Cameron displays her Excellence in Service Award.
From presenter Tracey Reichert Schimpff, M.A., Ph.D., LMFT, Graduate Director and
Associate Teaching Professor, Department of Marriage and Family Therapy:
“Colleen is a Professor of Practice in the Department of Human Development and Family Science (HDFS), and a certified Child Life Specialist and End of Life Doula. She has been with Syracuse University since 2009, serving students, her Department, and the field.
“Her nomination letter states, ‘Colleen has always exemplified the very best of student-focused work and a commitment to our students and program. She is uniquely and wholly committed to the success of our students and has always gone above and beyond. Overall, Professor Cameron’s service work has been exceptional both in its breadth and in its impact.’
“In the nomination materials, it was noted that Colleen’s signature service is heading the Child Life program. It is an endorsed program that leads graduates to become certified Child Life Specialists. This requires knowledge of requirements, oversight of curriculum, and guiding students through the process that leads to certification. Colleen single-handedly ensures that this program continues.
“This past year, Colleen also served as Undergraduate Director in HDFS, managing curriculum, working with admissions and marketing, and engaging directly with students (and sometimes families). In a year of transition, I imagine this has been quite an undertaking!
“In HDFS, Colleen also serves as faculty advisor and chair of the Student Engagement Committee, which was created to increase student voice and connection. From what I understand, this committee has grown, and students have benefited greatly from Colleen’s dedication. Colleen served as mentor for Renee Crown honors students and led the HDFS New York City Career Immersion Trip, a trip that is highly regarded by HDFS students.
“In addition to the significant roles she plays in HDFS, Colleen also served at college and university levels. In 2024, Colleen was selected to serve on the Human Development Task Force. She was very committed to the process, and worked diligently to gather information and advocate for her department.
“Collen serves on the Syracuse University Senate and its Research and Creative Scholarship Committee. Collen is also engaged in service to her profession, acting as Director of the Conference Committee and Co-Chair of the Clinical Experience Task Force for the Child Life Academic Society. Finally, Colleen has even found time to volunteer at her school district and community council.
“It seems obvious that Colleen has made significant contributions to students, her department, and the larger University. She serves with commitment and leads with passion and professionalism. I am proud to call Colleen my colleague.”
Fei Pei, Ph.D.
Assistant Professor, School of Social Work
Faculty of the Year Award for Excellence in Research
Fei Pei, who was unable to attend the awards ceremony, received this award for Excellence in Research.
From presenter Yvonne Smith, Ph.D., Associate Professor, School of Social Work:
“Dr. Pei, who is in her fourth year in the School of Social Work, is a dedicated and productive researcher. Her advanced quantitative work demonstrates a clear research focus and trajectory and contributes to a crucial discourse in our field on the effects of neighborhood conditions, including violence, on children’s development.
“Fei has published 37 peer-reviewed articles in top-ranking interdisciplinary journals, including “Child Abuse and Neglect,” “Development and Psychopathology,” and “Children and Youth Services Review.” In 2024, she published four articles–three of which are first-authored–and submitted four additional manuscripts that are currently under review.
“In 2024, Fei also submitted four external grant applications, including three NIH (National Institutes of Health) applications for which she is principal investigator. Three of these applications are still under review and could use our collective good vibes!”
The Hidden Ingredients
11/04/25
Why It Matters to Read the Nutrition Labels on Your Protein Bars and Powders
By Sudiksha Khemka
For many college students balancing classes, work, and workouts, protein bars and powders seem like an easy nutritional fix. They’re convenient, quick, and often marketed as the “healthy” choice–something you can grab on your way to the Barnes Center or toss in your bag between lectures. But when you take a closer look at the nutrition labels, the reality is much more complicated.
As a nutrition student and someone who has walked past the protein bar displays at almost every campus store, I’ve noticed how much we, as students, rely on these products and often without fully understanding what’s in them.
One of the biggest misconceptions I’ve noticed is that people primarily look at the sugar content when deciding if a protein bar is “healthy.” While monitoring added sugar is important, it’s not the only thing that matters. Many popular protein bars–even those labeled “low sugar”–contain surprisingly high amounts of saturated fats. Excess saturated fat intake has long been associated with increased cholesterol levels and a higher risk of cardiovascular disease. For students reaching for these bars thinking they’re doing something good for their bodies, that can be a hidden nutritional pitfall.
A quick walk through a convenience store will reveal bars that contain 4-6 grams of saturated fat–almost one third of the recommended daily limit in just one snack. It’s easy to see how this can add up, especially if you’re eating them regularly.
The Right Whey?
Similarly, protein powders have become a staple for many students, particularly those who frequent the Barnes Center gym. It’s common to see students adding a scoop of protein powder to their smoothies at Otto’s Juicebox, or shaking up a protein drink immediately after a workout.
However, it’s important to recognize that most protein powders, including whey, are highly processed products. Whey protein is a byproduct of cheese production and undergoes multiple industrial steps–filtration, drying, and the addition of flavorings, emulsifiers, and stabilizers–to create the powdered product you see on store shelves. These powders are categorized as “ultra-processed” foods, meaning they contain ingredients that have been significantly altered from their original form.
While whey protein is a complete protein source and rich in essential amino acids, it isn’t always the best option. Because it is derived from milk, students with lactose intolerance or milk allergies may experience digestive discomfort or adverse reactions. Even for those without sensitivities, the ultra-processed nature of these powders often means they are paired with added sugars, artificial sweeteners, and thickeners–ingredients that may not support long-term health when consumed in excess.
Beyond the nutritional profile, relying heavily on these processed supplements can distance students from whole food protein sources, which offer not only protein but also fiber, vitamins, and minerals that work synergistically to support health.
High Sodium, Low Fiber
Another sneaky culprit? Sodium. Some protein bars and shakes contain 200–300 mg of sodium per serving, which can quietly build up throughout the day, especially when combined with dining hall meals or packaged snacks.
High sodium intake is associated with elevated blood pressure and increased cardiovascular risk, especially in individuals sensitive to salt. While sodium isn’t inherently bad (our bodies need it!), many students don’t realize just how much they’re consuming from seemingly “healthy” snacks. When choosing bars or powders, aim for options that have less than 200 mg of sodium per serving, particularly if you’re consuming more than one a day.
Astonishingly, many protein bars are low in fiber, which is a key nutrient for digestive health and satiety. Choosing a bar with at least three grams of fiber can help keep you fuller for longer, regulate digestion, and even maintain stable blood sugar levels. Fiber is especially important if you’re eating a protein bar as a meal replacement or on-the-go snack between classes.
In a campus environment where schedules are packed and dining options can sometimes feel limited, it’s easy to default to prepackaged, processed products without much thought. But it’s important to remember that nutrition is obviously nuanced. Choosing a protein bar or powder isn’t just about how much protein it has, it’s about the whole nutritional profile and how it fits into your overall dietary needs.
As nutrition students at Falk College, we are encouraged to think critically about the foods we consume and the information we’re given. That same mindset is something all students can benefit from when reaching for a quick source of protein. Taking an extra moment to read a label can help you make better choices–choices that support not just your workouts, but your long-term health.
Sudiksha Khemka ’28 is a nutrition major in the Department of Nutrition Science and Dietetics in the Falk College of Sport and Human Dynamics. She will be a regular contributor to the Falk College website, and she also writes a regular column in the Daily Orange.
For nutrition science graduate student Isabelle Haeberly, a seven-week rotation at a long-term care facility provided her with insight that will last a lifetime.
Haeberly worked at the facility in the Syracuse area as part of her “supervised experiential learning” (SEL) requirement needed to receive her master’s degree. Haeberly emerged from her long-term care experience recognizing that the lessons she learned there will translate to any work environment she chooses.
“This rotation emphasized learning agility–the ability to take knowledge from one setting and apply it to another,” Haeberly says. “While long-term care may not be my ideal work environment, the critical thinking, attention to detail, individualization of interventions, and interdisciplinary collaboration I developed will translate into any area of dietetics.”
In SEL settings, students work under the supervision of a preceptor, who is generally a registered dietitian. In a reflection that Haeberly wrote following her long-term care facility SEL, it was clear how deeply Haeberly was impacted by her preceptor and other healthcare professionals at the facility.
“The language of passion is universal regardless of profession with the commonality of wanting to get better at your craft,” Haeberly wrote.
We asked Haeberly, who received her bachelor’s degree in exercise science from Falk College in 2023, to share her reflection with us and here’s what she wrote about her experience this winter:
“During my seven-week rotation at the long-term care facility, I gained valuable insight into the complexities of geriatric nutrition. This experience greatly deepened my appreciation for life in a way I don’t think any other experience could have. It brought to light the fact that health can decline rapidly. In this setting in particular, it highlighted how social isolation plays a major role in the health of residents and how family support makes a huge difference. I also observed firsthand how chronic pain contributes to behavioral changes, often mistaken for personality traits such as the stereotypical ‘old people are cranky.’ Overall, this rotation added a new perspective to how I view the world, and it made me realize just how short life is.
“Working with my preceptor, I strengthened my nutrition assessment skills and competence in reading medical records, and learned to apply my medical nutrition therapy coursework in a clinical setting. I also witnessed how dietitians function as detectives, collaborating with speech-language pathologists, nurses, and social workers to piece together accurate information and develop appropriate individualized interventions.
“One exceptional nurse manager’s attention to detail and passion for her profession set a high standard for patient care–one which everyone should strive for regardless of which healthcare profession they are in. This was one of my main takeaways. The qualities this nurse manager demonstrated showed me how much you can learn from professions other than your own.
“This experience provided me with valuable skills that will benefit me in my future as a dietitian, regardless of the setting I choose. It helped me gain confidence in my ability to learn quickly through hands-on experience and in my ability to adapt and even excel when thrown into a situation or position. It also greatly improved my confidence in my skills writing nutrition assessments and I got to see how my attention to detail helped me do well with the responsibilities in this type of dietetic role. This is a skill that will serve me in any area of dietetics.”
Isabelle Haeberly earned her bachelor’s degree in exercise science from Falk College in 2023. This academic year, Haeberly, Greta Smith, and Cassidy Mosher were recipients of the Ann Selkowitz Litt Memorial Scholarship from the Academy of Nutrition and Dietetics Foundation. The annual Ann Selkowitz Litt Distinguished Speaker Series was held April 1 in Falk College.
Working closely with her preceptor, Isabelle Haeberly says she strengthened her nutrition assessment skills and competence in reading medical records.
The Path to RD/RDN
As of January 2024, dietitians are required to hold a master’s degree, so the Department of Nutrition and Science and Dietetics in Falk College modified its program into a two-year graduate level program in which students complete the requirements for their degree in nutrition science and all of the SEL requirements in a comprehensive program.
The program’s accreditation standards require that students gain experience with patients/clients who require certain medical nutrition therapy, range across the lifespan, and are from diverse backgrounds. The program provides students with four rotations in different settings: acute care, long-term care, community education and counseling, and food service management.
Nicole Beckwith, director of the Master of Arts in Nutrition Science program, served as a preceptor for the program for 13 years and says the support the program receives from preceptors–many of whom are Syracuse University and Falk College alumni–is integral to its success. April is National Preceptor Month, and in Falk’s program Beckwith says preceptors provide 8,000 hours of mentorship during an academic year for a fully enrolled class of 12 students.
“The importance of preceptors who are willing to welcome students into their workspace to provide mentorship is critical to our profession,” Beckwith says. “We seek to build strong relationships with our preceptors and support them through training opportunities, frequent communication, and appreciation gestures. Without preceptors, we have no programs and no profession.”
Once master’s students meet their SEL requirements, they are eligible to take the credentialing exam to become a registered dietitian/registered dietitian nutritionist (RD/RDN). They must pass the exam to become an RD/RDN, which can be used interchangeably. Visit the Nutrition Science and Dietetics website to learn more about academic programs and career opportunities.
‘The Athlete’s Gut’
31/03/25
Sport Nutrition Expert Patrick Wilson Visits Falk College April 1 for Ann Selkowitz Litt Distinguished Speaker Series
Patrick Wilson, Ph.D., RDN.
Patrick Wilson, Ph.D., RDN, as the featured speaker of the Ninth Annual Ann Selkowitz Litt Distinguished Speaker Series. His lecture, “The Athlete’s Gut: A Scientist’s Perspective on Translating Research into Practice to Manage Gastrointestinal Issue in Athletes,’’ will be held at 5:30 p.m. Tuesday, April 1, in 200 White Hall, Falk College. The event is free and open to the public.
Wilson is an associate professor of exercise science at Old Dominion University, where he directs the Human Performance Laboratory and conducts research. Wilson has published 80 peer-reviewed scientific articles related to nutrition, exercise performance, and health.
In 2020, Wilson published “The Athlete’s Gut: The Inside Science of Digestion, Nutrition, and Stomach Distress,” a book that garnered national and international attention. The Athlete’s Gut offers athletes and practitioners a window into gut functioning and provides tips to help them prevent and manage gastrointestinal problems, ultimately allowing athletes to feel and perform at their best.
“We are excited to have Dr. Wilson share his expertise in gut health and athlete performance, which is a novel topic for the Ann Selkowitz Litt Distinguished Speaker Series,” says Lynn Brann, chair of the Department of Nutrition and Food Studies in Falk College. “His background in both nutrition and exercise science highlights the important connections between these two disciplines.”
Wilson’s work has focused on the causes of gut troubles in athletes, as well as interventions aimed at alleviating such problems. In addition, his research has explored the utility of common hydration biomarkers used in sport and the impact that various factors can have on their validity.
A national thought leader in sport nutrition, Wilson has served as a featured interviewee for numerous news outlets, including The New York Times, The Washington Post, Runner’s World, and The Globe and Mail (Canada).
Outside of his work, Wilson is a committed distance runner. He enjoys the process of applying what he’s learned over the years to optimize his own performance.
Wilson earned a Ph.D. in Kinesiology from the University of Minnesota in 2014, where he also took substantial coursework and received training in the areas of public health and epidemiology. Prior to earning his doctorate, he spent a year at the Mayo Clinic gaining expertise in the realms of clinical and community nutrition. He has a Bachelor’s degree in dietetics and is credentialed as a Registered Dietitian Nutritionist.
Register to attend Wilson’s lecture in person or virtually. For more information about the Ann Litt Lecture, accommodations and parking requests, please contact Amy Edmond-Drapas at aledmond@syr.edu or 315.443.8989.
About the Ann Selkowitz Litt Distinguished Speaker Series
Ann Selkowitz Litt ’75 (1953-2007) was a nationally known nutritionist who helped children and adolescents with eating disorders and assisted developing athletes in reaching their full potential. The nutrition consultant to CosmoGirl magazine, Litt was the author of “The College Students’ Guide to Eating Well on Campus,” “Fuel for Young Athletes,” and the “American Dietetic Association Guide to Private Practice.” She was the nutritionist for the NFL’s Washington Commanders and served as spokesperson for several media campaigns during her career, including the “Got Milk” campaign. After her death, the Ann S. Litt Foundation, Inc., was created to support nutrition education. Through a generous gift from this foundation to Falk College, the Ann Selkowitz Litt Distinguished Speaker Series was created at Syracuse University in 2015.
Giving Day at Falk!
27/03/25
Falk College Giving Day Message from Dean Jeremy Jordan
Falk College Dean Jeremy S. Jordan
Dear Falk College Family,
Happy Syracuse University Giving Day! March 27 is the day when Syracuse’s global community unites for 24 hours of impact, friendly competition, and plenty of Orange pride!
Here in Falk College, we’re promoting giving that provides Falk students with transformative learning experiences from the classroom to the community and around the globe.
You have several giving options. Visit our campaign page to give directly to the Falk College Dean’s Fund, or visit our giving page if you’d like to give to a different fund that will support students in a specific program. For our friends in the human dynamics’ programs, please know that gifts to your programs will follow you to your new homes in Arts and Sciences, the Maxwell School, and the School of Education.
Please consider making a gift today to help our students reach their full potential!
Sincerely,
Jeremy S. Jordan, PhD
Dean and Professor
Falk College
Super Nutritious
08/02/25
How to Add in Healthy to Your Super Bowl Eats
Students in Falk College’s Deconstructing Food class taught by Assistant Teaching Professor Bill Collins learned how to make healthier menu items for a Super Bowl party by making simple substitutions.
A Super Bowl celebration deserves a super feast of party snacks. Pizza, wings, chips, dip. But how do you indulge, without overindulging?
Bill Collins, assistant teaching professor of nutrition and food studies in the Falk College of Sport and Human Dynamics, advises a gameday plan: hydrate, try to make good choices and cook up some healthy substitutes.
Ahead of this weekend’s football showdown, Collins’ students in his Deconstructing Food class are exploring that topic this week—how to take your favorite ultimate indulgent snacks from high-calorie to healthy—or healthier.
In this SU News Q&A, Collins shared some tips for Super Bowl cooks and snack planners ahead of the big game. For any media who wish to schedule an interview with Collins, please contact Keith Kobland, associate director of media relations, at kkobland@syr.edu.
What can people do to pace themselves if there are a lot of overindulgent foods at a Super Bowl gathering?
Drink plenty of water. You’ll stay hydrated and suppress your appetite. Then think about what you may be eating. A percentage of items offered will be healthier than the others. Figure out which ones and stick to those. But it’s the Super Bowl so indulge responsibly.
If you are preparing food, what are some good substitutes (or healthier versions) for some of the high-calorie foods like chicken wings, chips and pizza?
Think about what you are going to make and where is it coming from. If you can make it from scratch, you have control of the ingredients.
Gently poach some skinless chicken breasts, toss them with Buffalo sauce and serve them in a unique way like on a piece of lettuce or on a pita chip. It has the same flavor profile as the chicken wing.
Spread hummus on a pizza dough and sprinkle brightly colored vegetables over the top.
Make your own baked vegetable chips with beets, sweet potato and taro root. If a recipe calls for mayonnaise, use half non-fat Greek yogurt. The flavor profile will change but it’s a healthier alternative.
What if you do overindulge? How might you compensate the following day or week with your diet?
Get in front of the mirror and ask yourself why. You control what enters your body so make good decisions. If you overindulged just try to be smart the next few days, eat healthier and stay hydrated.
What’s your favorite game-day food and substitute?
I really love a barbequed pulled pork sandwich with a slaw of some sort. In class this week we are trying to take a small amount of pulled pork with a homemade sauce and some fresh Asian slaw and wrap it in a bao bun and put it in a bamboo steamer. The homemade sauce will reduce added sugars and sodium by over 70%. The portion size of the pork—and it’s saturated fats—will also be reduced significantly.
Students in the Deconstructing Food class created an assortment of Super Bowl party dishes, including this hummus and vegetable flatbread pizza.
What is your course Deconstructing Food about?
It’s the first semester we are running the class. Prerequisites are that you have taken a class in the Falk kitchens. What we try to do each week is to think about food differently. What’s in it? What is the nutritional analysis? How can we make it healthier and taste above expectations?
The students are dictating what categories of food we are exploring as they are the demographic consuming the food. This week, as requested, we are executing a fresh look at Super Bowl food. We’ll see how we do…
Cold-Induced Thermogenesis: How Humans Adapt to Survive Harsh Environments
By Sudiksha Khemka
Bitter winds.
Heavy snow.
Freezing temperatures.
As students at Syracuse University, we’re no strangers to the biting cold of winter. From braving the winds on the way to classes to layering up for the occasional snowstorm, we’ve all learned to deal with the chill. But what if I told you that our bodies are biologically hardwired to do more than just survive in the cold? What if cold exposure could trigger processes that have been essential to human survival for millennia?
Cold-induced thermogenesis (CIT) is a biological process where our bodies generate heat in response to cold temperatures. While it might seem like an automatic reaction–something that happens without us really thinking about it–it’s actually entrenched in evolutionary history. Our ancestors relied on this process to keep warm in the harshest climates. Now, in an age of central heating and thermal clothing, it’s easy to forget just how crucial this adaptation was, and still is, for survival.
As global temperatures fluctuate due to climate change, extreme weather conditions–both hot and cold–are becoming more common. In this context, understanding CIT takes on a new relevance. While we’re no longer dependent on CIT for survival in the way our ancestors were, this mechanism gives perspective into how humans might continue to adapt to a changing environment.
At its core, CIT is a mechanism that helps the body maintain homeostasis when exposed to cold environments. Homeostasis is the body’s ability to maintain a stable internal environment, keeping factors such as temperature, pH, and energy levels balanced despite external changes. One of the key components in this process is brown adipose tissue, commonly known as brown fat. Unlike the white fat that stores energy, brown fat burns calories to generate heat.
A study published in Cell Metabolism (2010) found that, when exposed to cold, brown fat can increase energy expenditure by up to 30 percent, demonstrating the body’s powerful ability to adapt to cold exposure. This thermogenic response is facilitated by uncoupling protein 1 (UCP1), which allows brown fat to generate heat without producing ATP, effectively helping to combat cold stress. This is no small feat; our bodies can essentially turn fuel into heat to battle frigid conditions.
Cold-induced thermogenesis has allowed humans like the Inuit populations of the Arctic to thrive in some of the coldest environments on earth.
But CIT isn’t just a modern quirk of biology. It’s an ancient survival mechanism that has helped humans thrive in some of the most unforgiving environments on Earth. Take, for instance, the Inuit populations of the Arctic, who historically lived in extreme cold with limited access to heat sources. Studies on cold adaptation, such as research by Ocobock et al. (2022), have demonstrated how populations in colder regions exhibit higher metabolic rates and greater activity in brown fat, further highlighting the biological importance of CIT in human evolution.
Our ability to generate heat in response to cold is an evolutionary advantage that has shaped human survival for thousands of years. Humans evolved in diverse climates, many of which posed significant challenges for maintaining body temperature. Before the invention of modern heating, insulated clothing, or even fire, CIT played a critical role in our ancestors’ ability to endure and thrive in frigid environments.
By generating heat internally, humans were able to explore and settle in regions that would otherwise be uninhabitable. The survival of early humans in colder climates is in part due to this intrinsic adaptation; that is, a biological safeguard against environmental extremes. For example, humans can generate heat through shivering, which significantly increases metabolic rate and helps maintain core body temperature.
In many ways, CIT reflects our capacity for toughness, not just as individuals, but as a species. The fact that our bodies can adapt so effectively to cold environments is an indication of the evolutionary ingenuity that has allowed humans to thrive in some of the most inhospitable places on Earth. While modern conveniences such as heating and thermal clothing have lessened our reliance on CIT, they have also distanced us from the natural processes that once shaped human survival. As we rely more on artificial warmth, we may inadvertently weaken our natural resilience. This detachment can manifest in various ways, including a reduced capacity for thermoregulation and potentially an increased vulnerability to environmental stressors.
Moreover, in an age where both human biology and the environment are under increasing pressure, taking a closer look at the mechanisms that have kept us alive through millennia could reveal new approaches for resilience.
Today, the relevance of CIT goes beyond evolutionary curiosity. As climate change continues to alter global weather patterns, extreme cold spells are becoming more frequent and severe in many parts of the world, including Syracuse. Understanding how our bodies naturally respond to cold might help us better adjust to these changes.
While cold exposure can be uncomfortable, it triggers processes that might make us tougher. Integrating CIT into daily life doesn’t require ice baths or Arctic expeditions. Studies suggest that repeated exposure to mild cold through activities such as cold water swimming or spending time outdoors during winter can help improve our tolerance to the cold over time. Small, practical steps can make a difference. One could even try cold showers or short bursts of cold-water exposure.
On a larger scale, this could become important as more regions experience drastic seasonal temperature shifts. While we continue to face environmental challenges, both immediate and long-term, the study of CIT may offer important viewpoints into how we can better navigate an unpredictable world. It provides potential for adaptation and survival in the face of future climate challenges.
It also raises interesting questions about how much we’ve lost touch with our natural ability to adapt to harsh environments and whether reconnecting with these biological responses could benefit us in the future. Falk College’s commitment to interdisciplinary research, spanning public health, nutrition, and exercise science, ensures that students and researchers alike are equipped with knowledge to address these challenges in both practical and academic ways.
So, the next time you step outside into the Syracuse cold, remember that your body is doing far more than just shivering–it’s tapping into an ancient survival mechanism that has enabled our species to thrive in some of the harshest environments on Earth. Trust in that process; your body is equipped with strategies honed over millennia to protect and sustain you.
Sudiksha Khemka ’28 is a nutrition major in the Department of Nutrition Science and Dietetics in the Falk College of Sport and Human Dynamics. She will be a regular contributor to the Falk College website, and she also writes a regular column in the Daily Orange.
Welcome Back!
14/01/25
Dean Jordan’s Spring Semester Message to Students
Dean Jeremy Jordan encourages students to reach out to faculty and staff at any time for support and services.
Dear Falk College Students,
Welcome back to Syracuse University! I hope you had a joyous holiday season and an opportunity to relax, spend time with family and friends, and enjoy the football team’s convincing win over Washington State in the Holiday Bowl!
I’m excited about the new semester and I look forward to watching all you will accomplish as you pursue your academic and professional goals this spring. As classes begin, I want to remind you of resources at Falk College and on campus that will help you succeed:
Official Syracuse University Communications
Syracuse University email is the primary communication method at the University. Your professors and University offices will contact you with important information using your Syracuse University email address (ending in “@syr.edu”), not your personal email address. It’s important to read your University email at least once every day so you’re aware of the latest information that’s essential to you.
Student Support Services
Falk College Student Services is an important resource in your support system at Syracuse University. Student Services counselors are here to provide you with academic advising and help you meet your requirements and goals. They are also your resource for private consultation related to student social and emotional concerns. If you have any concerns this semester, please contact Student Services or visit Falk 330, Barclay Suite, in the Falk Complex.
I encourage you to connect with the staff at Falk Career Services who can help you prepare for life after college through career exploration, internship and job searching, professional networking, and more. They are also located in Falk 330, or you can search for opportunities through Handshake, the University’s job search and professional events portal.
The Student Lounge, located in Falk 216, is available to you anytime the Falk Complex is open. The lounge has a microwave, refrigerator, and vending machines for student use. Across the hall from the Student Lounge is Falk Café, which is open from 8:00 a.m. to 3:00 p.m. Monday through Friday starting Jan. 13. Visit the Food Services website for up-to-date operating hours for cafés and dining centers across campus.
There are several computer labs in the Falk Complex. Falk 113 is a PC lab, and Falk 229 is a quiet study area that has both PCs and Macs available for your use. Both spaces are available to students at any time. Falk 400 and 407 are PC labs that are also used as teaching classrooms. When class is not in session, they are open for student use. You may check their schedule of availability using the 25Live website. You may also use the quick-print stations in Falk 216 and 229 for printing and email. These stations log out automatically after 10 minutes of use.
Ways to Get Involved
There are more than 300 student organizations at Syracuse University. Be sure to explore organizations that might be outside your usual interests, too. Remember, this is a great way to meet new people and discover something new about yourself!
I wish you the best this semester and please reach out to us if you’re in need of services and support. On behalf of the Falk faculty and staff, I wish you continued success on your journey here at Falk College and the wider Syracuse University community.
Go Orange!
Jeremy S. Jordan, Ph.D.
Dean
Falk College
Lunch is Served
03/01/25
In November and early December, Nutrition Science and Dietetics students from Teaching Professor Mary Kiernan’s NSD 216 class hosted lunches for members of the campus and Syracuse communities in the Susan R. Klenk Learning Café in Falk College.
The students planned, prepared, and served the lunches under the supervision of Chef Kiernan. As an example of the delicious lunches that were served, here’s the menu for the Nov. 19 lunch:
Escarole & Romaine Salad with Pears & Apples in Lemon Vinaigrette
Louisiana Gumbo with Celery Root
Vegetable Lasagna with Garlic Baguette
Roast Cornish Game Hen with Carrots, Apples, Onions on Chive Mashed Potatoes
Pumpkin Ice Cream with Caramel Drizzle
Asian Snow Fungus Pear Herbal Soup
Apple Cider “Sangria”
The lunches will resume next fall. For more information about the lunches or to reserve a spot for next fall, contact Nutrition Science and Dietetics Administrative Assistant Roxanne Tupper at rmtupper@syr.edu.
At the Table
17/11/24
Falk College’s Rachel Razza and Lynn Brann Appear on Nutrition Podcast
Falk College professors Lynn Brann (third from left) and Rachel Razza (right) at Elbridge Elementary School, where they’re teaching healthy eating habits to preschool children.
Razza’s research focuses on the benefits of mindfulness-based programs for promoting resilience in schools and communities, while Brann’s areas of expertise child nutrition, dietary assessment, childhood obesity, and nutrition education. Together, they created the Mindfully Growing curriculum for preschool children that combines mindfulness practices with nutrition education and is currently being implemented in the Jordan-Elbridge Central School District.
Lynn Brann
According to the “At the Table” website, the podcast is hosted by two moms, Sara and Juli, who are pediatric Registered Dietitians and wine enthusiasts who invite listeners to join them for insightful conversations about all things food-related–and a glass of wine to keep the discussions fun and lighthearted. One of the hosts, Sara Quinteros, received her Master of Science in Nutrition from Falk College in 2015 and operates her own hospitality and nutrition consulting firm.
