Supervised Experiential Learning Provides Valuable Lessons for Nutrition Science Graduate Student Isabelle Haeberly
Nutrition Science & Dietetics News
‘The Language of Passion’
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’
Sport Nutrition Expert Patrick Wilson Visits Falk College April 1 for Ann Selkowitz Litt Distinguished Speaker Series
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.
Learning Across the Globe
Falk College Students Experience Immersive Travel Programs Over Spring Break
Learning didn’t stop during spring break for dozens of Falk College students who took part in immersive travel opportunities. Falk College offers a wide array of travel programs for students, with study abroad and study away being pillars of the Syracuse University experience.
Three immersion travel programs this spring provided Falk students with unique opportunities for hands-on learning from leading industry professionals, while also discovering and embracing different cultures.
Ireland
Students enrolled in the SPM/EXE 300 “Sport Culture in Ireland” class spent nine days in Ireland over spring break. The group of 13 students, comprised of sport management and exercise science majors, traveled to iconic Irish spots such as the Cliffs of Moher, Temple Bar, and Kilmainham Gaol to experience the culture of Ireland.
The students visited the Na Fienna Gaelic Athletic Association club, where they participated in Gaelic football, hurling, and handball games with classmates while learning about the sports’ history and impact in Ireland. At University College Dublin’s Institute for Sport and Health, experts in the fields of sports medicine and exercise science gave insightful presentations about injury and rehabilitation research. At a visit to the Leinster Rugby Club, students learned from team officials about the role of technology in athlete development and what it takes to manage a winning sport organization.
Visit the Ireland 2025 blog to learn more about the students’ experiences in Ireland.
Italy
In each of the last two springs, students in the SPM/SAL 300 “Italian Football: Impact and Outcomes” class have visited Italy to meet with representatives from Serie A soccer clubs and learn about Italian culture surrounding soccer, or calcio.
The sport analytics students on this year’s trip met with representatives from Soccerment, an Italy-based artificial intelligence platform seeking to accelerate the adoption of data analytics into soccer; networked with front office officials from Bologna FC; and toured Viola Park, home of ACF Fiorentina. Students experienced exciting Serie A matchups at Stadio G. Sinigaglia, home of the Como 1907 football club, and Giuseppe Meazza Stadium, home of Inter Milan. Aside from soccer, students toured historic locations such as the Colosseum, Roman Forum, and Milan Cathedral. On the final day of the trip, students learned how to make authentic Italian pasta from scratch.
Los Angeles
Students have enjoyed the Falk in Los Angeles Career Exploration trip for more than a decade. Open to all Falk students, the trip offers students the opportunity to connect with industry professionals, explore career paths, and visit leading organizations in one of the country’s largest sport markets.
This year’s trip included stops at the NFL Network, FOX Sports, Los Angeles Chargers, Los Angeles Rams, Los Angeles Kings, Los Angeles Clippers, the Rose Bowl and more. Students met and networked with with Falk’s extensive alumni network based in southern California to set themselves up for successful careers in the industry.
Giving Day at Falk!
Falk College Giving Day Message from Dean Jeremy 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
Welcome Back!
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.
In addition, you can connect to spiritual life on campus at Hendricks Chapel, and health and counseling services in the Barnes Center at the Arch.
Student Spaces in Falk College
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!
There are many exciting events planned for Spring 2025, starting with the historic 40th Annual Rev. Dr. Martin Luther King Jr. Celebration Jan. 26 at the JMA Wireless Dome and leading to Commencement Weekend May 10-11. You can find more activities and events on campus by visiting the Syracuse University Calendar. For more resources and opportunities to make the most of your Syracuse experience, I encourage you to visit syracuse.edu/life/students.
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
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
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.
Rachel Razza, Associate Dean of Human Dynamics and professor in the Department of Human Development and Family Science, and Lynn Brann, associate professor and chair of the Department of Nutrition and Food Studies, recently appeared together on the “At the Table with Sara & Juli” podcast.
The topic of the podcast was “self-regulation and diet, intuitive eating, and child and teen development,” and you can listen to it on Apple Podcasts.
Razza, Ph.D., and Brann, Ph.D., RDN, FAND, discussed how diet and self-regulation are related based on their research in the SELF (Social-Emotional Learning and Functioning) Regulation Laboratory in the Falk College of Sport and Human Dynamics.
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.
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.
Visit the Nutrition Science and Dietetics webpage and the Human Development and Family Science webpage to learn more about their academic programs, experiential learning, and career opportunities.
Falk College FAQs
Frequently Asked Questions for the Human Dynamics Go-Forward Plan
On Nov. 13, Syracuse University announced a go-forward plan to reshape the future of its human dynamics programs and reposition them for short- and long-term success. Here are frequently asked questions about the announcement:
What is the main objective of reshaping Syracuse University’s human dynamics programs?
The primary goal is to reposition and strengthen these academic programs to ensure their success and growth both in the short- and long-term. By consolidating programs and aligning them with colleges that have stronger academic synergies, Syracuse University aims to enhance the community impact, drive enrollment growth, advance research excellence, and better serve students and the broader communities in human, health, and social services.
What specific changes are being made to the human dynamics programs?
The reshaping plan involves the following key changes:
- Human Development and Family Science will merge with Marriage and Family Therapy, becoming one department (i.e., HDFS) within the College of Arts and Sciences.
- Public Health will move to the Maxwell School of Citizenship and Public Affairs.
- The School of Social Work will be housed in the School of Education.
These changes are designed to improve academic collaboration, expand research opportunities, and better align these programs with complementary academic disciplines.
When will these changes take effect?
The changes will go into effect on July 1, 2025. Students graduating through August 31, 2025, will participate in the Falk College of Sport and Human Dynamics commencement ceremonies, and students graduating after Sept. 1, 2025, will be participating in the commencement ceremonies of their new school or college. All students impacted by this transition will continue to receive their diploma from Syracuse University that includes their degree.
How were these changes determined?
These changes were based on an extensive four-month assessment conducted by the Human Dynamics Task Force, which involved input from faculty, students, alumni, and community stakeholders. The task force analyzed the current state of these disciplines, both on campus and at peer institutions, and provided recommendations, which in large part informed the go-forward plan.
Will students already enrolled in these programs be impacted by these changes?
Students currently enrolled in these programs will continue their studies as planned. Starting in Fall 2025, students enrolled in these programs will be placed within the school or college that houses their respective degree program.
Where will faculty and staff in the human dynamics programs be located after the changes?
Faculty and staff in the human dynamics programs will remain physically located in MacNaughton and White Halls–and Peck Hall for the Department of Marriage and Family Therapy–for the foreseeable future, even after the programs are realigned with other colleges.
What are the benefits of these changes for students and faculty?
For students, these changes will lead to stronger academic programs with greater interdisciplinary collaboration, enhanced research opportunities, and better preparation for future careers in human, health, and social services. For faculty, the realignment fosters stronger collaborations across colleges, supporting faculty scholarship and providing a more robust environment for research excellence.
Why is Syracuse University making these changes now?
The changes reflect Syracuse University’s commitment to adapting to the evolving educational landscape and ensuring that its human dynamics programs are positioned for long-term success. This restructuring will allow the programs to better meet the needs of students, faculty, and the communities they serve, while fostering greater academic synergies and promoting growth.
What role did the Human Dynamics Task Force play in these decisions?
The Human Dynamics Task Force, co-chaired by Falk College Associate Dean of Human Dynamics Rachel Razza and Associate Provost for Graduate Studies and Dean of the Graduate School Peter Vanable, played a central role in assessing the current state of the programs, gathering feedback from stakeholders, and formulating strategic recommendations. Their work involved cross-disciplinary collaboration and was instrumental in shaping the final plan for the realignment of these programs.
What is the long-term vision for the human dynamics programs at Syracuse University?
The long-term vision is to create stronger, more integrated programs that foster greater collaboration across disciplines and elevate the university’s impact in fields like human development, public health, marriage and family therapy, and social work. By realigning these programs with other colleges, the university aims to drive enrollment growth, enhance research, and better prepare students for professional careers in the human, health, and social services fields.
Go-Forward Plan
Syracuse University to Reshape the Future of Its Human Dynamics Programs, Reposition Them to Create Academic Synergies and Drive Excellence
Following four months of deliberate assessment and cross disciplinary collaboration by members of the Human Dynamics Task Force, Syracuse University today announced a go-forward plan to reshape the future of its human dynamics programs and reposition them for short- and long-term success. The plan includes the consolidation of two departments and relocation of all human dynamics programs from the David B. Falk College of Sport and Human Dynamics to other schools and colleges with stronger academic synergies.
“From the beginning of this process, my priority has been developing and implementing a plan that repositions and strengthens the human dynamics academic programs, research and communitywide impact,” says Lois Agnew, interim vice chancellor, provost and chief academic officer. “This repositioning elevates our human dynamics programs, fosters stronger collaborations across colleges, advances faculty scholarship and better serves our students and the communities we serve.”
In June, task force members began assessing the current state of the human dynamics disciplines, both on campus and at peer institutions, aggregating feedback from key stakeholders and compiling recommendations for how these programs can be positioned for success and growth in the future. As part of the go-forward plan:
- Marriage and family therapy will merge with human development and family science and become one department within the College of Arts and Sciences.
- Public health will join the Maxwell School of Citizenship and Public Affairs.
- Social work will be housed in the School of Education.
These changes, informed in large part by task force recommendations, are designed to enhance the academic and community impact of these programs, grow enrollment, drive research excellence and strengthen the University’s long-standing commitment to preparing professionals to thrive in human, health and social services. They will go into effect July 1, 2025.
“I am grateful to the members of the task force for their thorough, thoughtful and strategic recommendations. I also extend my appreciation to the many students, faculty and staff who provided feedback along the way—through surveys, engagement sessions and other opportunities for submitting input. Their participation in this process and candid feedback were invaluable,” says Provost Agnew.
Today’s news follows an April announcement that the Falk College of Sport and Human Dynamics will become the Falk College of Sport, the first standalone college on an R1 campus that specifically focuses on sport through a holistic academic lens. As part of the Falk transformation, the University convened the Human Dynamics Task Force, co-chaired by Rachel Razza, associate dean for human dynamics, and Peter Vanable, associate provost and dean of the Graduate School. The task force, which consisted of human dynamics faculty representatives elected from each department, staff and community partners, delivered a final report to the provost last month.
“This work required a commitment to collaboration, a willingness to engage in challenging but necessary dialogue and a shared focus on the immediate and long-term future of the human dynamics academic disciplines,” says Vanable. “Associate Dean Razza and I are grateful to our fellow task force members for their time, dedication and outstanding work. We also appreciate the provost’s commitment to upholding the spirit of our recommendations and look forward to seeing these programs thrive in the future.”
Razza says, “Syracuse University has long been a leader in interdisciplinary education. The task force agreed that taking a reimagined approach to the human dynamics programs furthers our mission to provide students with a robust, future-focused education that emphasizes both theory and practice. I believe all members of the human dynamics community—students, faculty, staff and Central New York partners—benefit from this important realignment.”
Students currently enrolled in these programs will transition to their new schools and colleges effective July 1, 2025. Students enrolling in these programs in fall 2025 will matriculate into the school or college housing their academic program.
A Syracuse University News story originally published on Nov. 13, 2024.
Indian Home Cooking
Chef Madhu Gadia Visits Falk College for Christy Lecture Series
Chef Madhu Gadia (left) was the featured speaker for the annual Joan Christy Lecture on Food and Culture.
Renowned Chef Madhu Gadia says her passions are cooking and nutrition, and the way she shares her fondness for cooking and nutrition is through teaching.
In late October, students from the Department of Nutrition and Food Studies in the Falk College of Sport and Human Dynamics were able to witness Gadia’s enthusiasm first-hand and benefit from her teaching lessons as she was the featured speaker for the Joan Christy Lecture Series on Food and Culture.
The lecture series is made possible by the Christy Food and Culture Fund, which was established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy ’78, G’81 to provide support for a lecture series in the nutrition program. The annual event involves a discussion of the cultural foodways and a demonstration and tasting of select dishes from the cultural cuisine.
“These lecture series give students the opportunity to learn more outside the classroom and get exposed to new cultures and cuisines,” says Nutrition Science master’s student Kirsten Gunderson ’23, G’25. “I try to attend at least one lecture a semester through the Nutrition Department’s different lecture series because it allows me to gain a deeper insight on the many paths nutrition can take us. With Chef Gadia’s knowledge, students had the opportunity to learn how cooking can be joyous, healthy, and nurturing.”
Gadia, a Registered Dietitian Nutritionist and Certified Diabetes Educator, is known for her home-style, healthy, and authentic Indian cooking. The author of two popular books, “New Indian Home Cooking” and “The Indian Vegan Kitchen,” Gadia has more than 25 years of experience as a nutrition counselor, diabetes educator, writer, and speaker. Her areas of expertise includes healthy eating, weight loss, diabetes, cardiovascular disease, and other health/nutrition-related topics.
Working with students from Chef Mary Kiernan’s Food Service Operations class, Chef Madhu Gadia helped the students create an Indian menu of basmati rice, chickpea curry, spicy new potatoes, and Cream of Wheat halwa for dessert.
Before becoming a best-selling author, Gadia worked as a clinical dietician and diabetes educator. That led to invitations to conduct cooking classes in her hometown of Ames, Iowa, and as she started to accumulate recipes, she decided to write her first book, which eventually was purchased and distributed by the Penguin Publishing Group.
Mary Kiernan’s Food Service Operations class. During the class, the students created an Indian menu of basmati rice, chickpea curry, spicy new potatoes, and Cream of Wheat halwa for dessert.“During prep, I admired her meticulous approach to layering flavors; she emphasized that spices should not blend too early and provided specific instructions on when to add each one to enhance the aroma,” says nutrition major Daphnee Chu ’27, who oversaw the preparation of the chickpea curry. “I enjoyed discussing Indian cuisine with her, particularly the distinctions between North and South Indian dishes, which I find intriguing.”
Chu says learning from Gadia was a “fascinating experience,” and Gadia says she is always excited to impart her knowledge on a younger generation.
“The most important thing is that the teacher (Teaching Professor Kiernan) is giving them exposure to other cuisines and expanding their repertoire and interests,” Gadia says. “Maybe 10 years down the road they’ll say, ‘The first time I had Indian cuisine was when this teacher came in and told us how it all works.’”
In the evening, Falk College students, faculty, and staff packed Room 204 for Gadia’s demonstration, where she explained in detail how she cooked each of the dishes that the students helped make in the morning.
Nutrition Science major Daphnee Chu ’27 (left) and Nutrition Science master’s student Kirsten Gunderson ’23, G’25.
“Having tasted authentic Indian food before, I noticed that some of the spices Chef Gadia used were different from what I was accustomed to, despite both being labeled as ‘chickpea curry,’” Chu says. “During her lecture, she explained how ‘spiced’ Indian cuisine is, mentioning that 95 percent of Indian households don’t use curry powder.
“This insight surprised me, as I had never considered it before, and it made me realize that I had never encountered two Indian dishes that tasted exactly the same,” Chu adds. “This experience deepened my understanding of Indian food culture, and I’m grateful to Falk for the chance to work closely with Chef Gadia.”
As Gadia described her preparation and cooking methods during the demonstration, she emphasized that Indian foods are relatively easy to make, and they don’t have to be spicy. At the end of the demonstration, all attendees enjoyed samples of the food that Gadia and the students had prepared in the morning.
“My cooking mantra would be Indian cuisine is simple and easy, and people think it’s so complicated,” Gadia says. “I disagree with that, and my job is to show them how it’s simple and easy.”
Gadia says her nutrition mantra is that all foods, even some of the ones we consider unhealthy, can fit into a healthy diet. Gunderson says she appreciated the opportunity to spend time with a well-known chef and dietician who is equally focused on cooking and nutrition.
“Between her expertise in Indian cuisine and my novice understanding of it, I was able to take away so much,” Gunderson says. “Her comforting nature in the kitchen and the joy she got from cooking was evident throughout her presentation.
“I had not had a prior experience learning about Indian cuisine, but I was most interested in learning about the different spices and how they truly add to a dish,” Gunderson says. “Getting the opportunity to smell and try some spices that I never had before was exciting.”
Please visit the Nutrition Science and Dietetics webpage to learn more about academic programs, facilities, and career opportunities.
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