Nutrition Science & Dietetics News
Four Falk College faculty promoted, tenured
Falk College is pleased to announce four faculty members from its Departments of Child and Family Studies and Public Health, Food Studies and Nutrition were recently promoted and tenured, including: Dr. Dessa Bergen Cico, Associate Professor, Public Health; Dr. Eunjoo Jung, Associate Professor, Child and Family Studies; Dr. Kamala Ramadoss, Associate Professor, Child and Family Studies, and; Dr. Rachel Razza, Associate Professor, Child and Family Studies.
Congratulations Class of 2015!
Falk College will celebrate the Class of 2015 and its accomplishments on Saturday, May 9 at 4:00 p.m., Manley Field House. Falk College’s Class of 2015 includes 312 undergraduates, 142 master’s candidates and 27 students earning Certificates of Advanced Study. Four Ph.D. students will receive their hoods symbolizing the highest level of degree achievement. A baccalaureate degree in public health will be awarded posthumously to Sabrina Cammock.
Falk College Marshals
Sam Rodgers, Nutrition
Aziza Mustefa, Public Health
Undergraduate Department Marshals
Francheska Bravo, Child & Family Studies
Mary Briggman, Nutrition
Will Fancher, Nutrition Science
Lisa Cianciotta, Public Health
Leah Elsbeck, Social Work
Scott Kevy, Sport Management
Graduate Department Marshals
Rachel Linsner, Child & Family Studies
Codina Haselmayer, Marriage & Family Therapy
Anna Riverso, Nutrition Science
Nicole Schwartz, Public Health
Ethan Lewis, Social Work
Justin Brown, Sport Management
Falk College Settles into New Home
Within hours of the opening of a student lounge—one of several community spaces—in the new Falk Complex earlier this semester, students were making it their own.
“The students went in there and they started moving around the furniture, making areas for collaboration,” recalls Falk College Dean Diane Lyden Murphy. “Every time you go down there the furniture is placed in different ways as they need them.”
They’ve been making it their home.
Students, along with faculty and staff, are settling in to the new site of the David B. Falk College of Sport and Human Dynamics in the Falk Complex at MacNaughton and White halls, which formerly housed the College of Law.
Public health and nutrition major Aziza Mustefa ’15 appreciates how the new complex is bringing together students from the various disciplines.
“I love the Falk Complex! It brings unity among all the majors in the college, and creates a community,” she says. “The student lounges allow students to congregate and build meaningful relationships throughout our college career. It’s convenient and easily accessible to our classes, professors and Falk Student Services.”
All together for the first time
This is the first time all the college’s disciplines will be in one location—“so it is the big coming home,” Dean Murphy says. The central administration offices had previously been housed at 119 Euclid Ave., so that had been the centralized location for many gatherings, while the various departments had sites across campus.
The transition to move the various departments and administrative offices began over Winter Break and continues into the fall as the renovations wrap up.
The new centralized location allows faculty members to have more impromptu “watercooler conversations,” visits in the hallways and additional opportunities for inspired collaboration.
“Faculty members have come together over the years to do interdisciplinary work, especially through the work of the College Research Center, but this does make it more convenient and maybe more spontaneous,” Dean Murphy says. “I’ve heard the faculty saying—and I feel the same way—it’s just nice to run into colleagues in the halls, and not have to go outside or drive.”
The new community spaces in the Falk Complex have expanded those opportunities for faculty in the various disciplines to be engaged with each other.
Three years of planning
It’s those types of ideas that went into more than three years of planning for the convergence of Falk College’s five academic departments and its administrative offices.
Surveys were done with students, faculty and staff to help understand what the needs were and what could be included within the budget. Plans were developed through the Office of Campus Planning, Design and Construction, project architect Ashley McGraw and design partner Gilbert Displays.
“We studied the building and then we figured out the spaces with the various department chairs,” Dean Murphy says.
Each academic unit has an office with the department chair, graduate and undergraduate studies directors, and administrative assistants. Faculty members are assigned nearby offices.
In January, the move included the Office of the Dean, admissions, advancement, the college’s information technology office, the Department of Child and Family Studies, Public Health and the School of Social Work. In March, the Office of Student Services was set up.
The first move in January involved transferring the spaces for 94 people, with 5,169 boxes transferred in a day and a half by the movers, according to Dianne Seeley, Falk College’s senior administrator of operations, space and facilities, who has been part of the renovation process and has overseen the moving. Four hundred computers were also set up by informational technology staff members in five days.
Making the move
This month, the Department of Sport Management and the College Research Center will be moved into their new spaces. Throughout the summer and into the fall, the food studies and nutrition programs, will make the move, which includes reconstruction of the fifth floor for the commercial and experiential kitchens.
The Nutrition Science and Dietetics Program will also have a new nutrition assessment lab, where they will examine the nutrients in food. The lab will be finished this summer.
Additionally, the commercial kitchens and teaching kitchens, along with a multipurpose teaching café/classroom, will be moving in and built up through late August and finished in early fall. The kitchens will offer a state-of-the-art learning facility with technology and kitchen equipment. The kitchen and café/classroom will support the academic programs of nutrition and food studies.
For the Department of Sport Management, a new lab will teach the technology of sports and events operations. There will also be a ticketing classroom with associated technology to learn about ticketing for large sports facilities. This will also include a business arrangement with the Carrier Dome to allow students to be hired and assist in ticketing.
Along with the various departments, the Falk Complex has three computer labs and a Mac lab, which is new for the college. Other renovations have included technology upgrades to many classrooms, along with new carpeting, paint and signage.
“We now have a showpiece, an extraordinary learning environment serving all our academic degrees. Everybody feels lifted coming in the front door,” Murphy says.
A grand opening of the new Falk Complex is planned for September.
“I am excited for future students to come and enjoy the Falk Complex. Dr. Murphy has exciting plans for the college, like the cafe on the second floor. She wants the best for Falk students,” Mustefa says. “Although I am graduating, I am excited that Falk continues to grow every year.”
Aziza Mustefa College Marshal Reflection
Good afternoon and congratulations to the Falk College Class of 2015. I want you all to know how honored I am to be standing here. Thank you to my family, my classmates, my friends, and the esteemed faculty and administration for joining us on this joyous day.
I can’t begin my speech without remembering our classmate Sabrina Cammock. Sabrina was one of my dearest friends, a stellar track runner, a brilliant student, and a woman who used her gifts for the greater good. Even though she is not with us today, she is in our hearts and I hope we can keep Sabrina’s memory alive.
Today we celebrate the triumph of completing our college education. Graduating from the David B Falk College of Sport and Human Dynamics means that we will be using our education to give back to our communities. In a couple of days, we all are returning to our communities or joining new ones. As Falk graduates, I encourage you all to act on the vision of David and Rhonda Falk. To quote Mr. Falk,
“Global concerns for critical societal issues like childhood obesity, substance abuse, elder care, and malnutrition are at an all-time high. We need dedicated professionals who are committed and willing to give of their time and of themselves. The Falk College’s unique combination that pairs social responsibility and service with experiential learning means students will be well trained to address society’s most pressing issues, finding themselves both where the jobs are—and where they are most needed.”
Now we are the dedicated professionals moving into society to make a difference because, throughout our college careers, social responsibility and community service have been instilled in us. And, we have the tools and knowledge to make a difference. We all embody Scholarship in Action because we know that one person can change lives, neighborhoods and the world.
As we close this chapter in our lives, a new one begins. Before you leave here today, I want you all to recall your fondest memories and experiences at SU. Remember those who were there for you, remember the support from Falk College, and remember how special you are. We all have this bond that unites us.
I encourage you all to dare to dream big, and most importantly don’t shy away from using your gifts. You and I have the power to create positive change in the world and we will.
The benefits of gaining, sharing nutrition knowledge
By: Allison Milch ’18 is majoring in nutrition and dietetics. She is a blogger for What the Health Magazine and is a member of the Nutrition Education and Promotion Association (NEPA). She shares her perspectives below on the many benefits of blogging about health and nutrition
“Walking into my high school reunion brunch during Thanksgiving break, I didn’t expect bombardment of questions and compliments regarding the writing I was working on at school. “Hey, I’ve been reading the blog articles you’ve been posting!” my old classmates uttered. “Allison, I cited one of your articles for a paper I wrote,” said my friend, Katie, now a freshman at the University of Michigan. All semester I had been using social media as an avenue to promote my writing, a new hobby that I describe as my creative outlet. However, I was amazed by the magnitude of positive feedback and readers I obtained in a short period of time.
To this day, I submit blog articles once a week for What The Health Magazine’s website, providing analyses of student attention to health and nutrition, while also incorporating extensive research to support my suggestions and encouragement of a healthy lifestyle. My passion for writing blogs stems from my privilege of choosing my own topics, ranging from the gluten-free diet, a pertinent obstacle in my own life, to the health impact of late night snacking. I believe Syracuse students will perceive the issues I discuss as interesting and relatable, as they are hotly debated in daily conversation.
The greatest reward from writing blog articles, however, is my consistent expansion of knowledge about the field of nutrition. Applying course material in addition to broadening my horizons through research has clarified my interests and has made me more confident in my pursuit of becoming a registered dietician. My articles have also received rave reviews from my friends, classmates, and family, which have further stimulated my dream of writing professionally someday. I am grateful for the extensive opportunities Syracuse University has offered me and I plan to continue blogging and strengthening my writing skills.”
Read Allison’s work for What the Health Magazine’s website
Three Falk College Students Named 2015-16 Remembrance Scholars
Each year, 35 Syracuse University Remembrance Scholarships are awarded to undergraduate students on the basis of distinguished academic achievement, citizenship, and service. Three Falk College students have been awarded this prestigious honor for the 2015-16 academic year:
Julie Bengis, Sport Management
Chistina LiPuma, Nutrition
Hannah Visnosky, Sport Management
“To be named a Remembrance Scholar is one of the highest honors at Syracuse University that recognizes students’ outstanding academic achievement and service, which is consistent with the Falk College’s priorities for all students. We are very proud of Julie, Christina and Hannah—and all of this year’s scholars,” notes Diane Lyden Murphy, dean, Falk College.
The Remembrance Scholarships were established by Syracuse University to honor and remember the 35 students studying abroad with Syracuse University who were among the 270 men, women, and children killed in the bombing of Pan Am Flight 103 over Lockerbie, Scotland on December 21, 1988.
Sports Nutritionist Sarah Wick Speaks at Syracuse University April 8
Sports nutritionist, Sarah Wick, RD CSSD LD, will speak at Syracuse University on April 8, 7:00 p.m., in the Life Sciences Bldg., Room 001. She will focus on sports nutrition and how it affects performance. According to Wick, “this is such a growing and exciting field!”
Sponsored by Falk College’s Nutrition Education and Promotion Association (NEPA), a student-run organization that brings together Syracuse University students interested in nutrition and encourages them to share that interest with the surrounding campus and community, the event is free and open to the public. It will be of particular interest to those in the nutrition and athletics fields of study and work, as well as student-athletes.
As director of clinical sport nutrition for Ohio State University’s 37 athletic teams, including the 2015 National Champions in men’s football, Wick has been credited with leading a quiet revolution. Since Wick was hired, the results from players’ improved diets are dramatic. She stresses the importance of a balanced diet heavy on fruits and vegetables and provides players individualized guidance, reviewing body composition and matching it with the physical requirements of each player’s position.
For more information about the event, contact mebriggm@syr.edu.
View an event flier
March is National Nutrition Month
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. They will then receive a giveaway for participating. The activity is designed to educate them on why fruit, vegetables, and whole grains are healthy (what nutrients they offer), and make them aware of portion sizes, fat, calories, and sodium content of the less healthy snack items. Hopefully as a result they will choose healthier snack options. Dining hall schedules will be:
3/16, Ernie Davis, 5:30-7:30
3/17, Brockway, 11:30-1:30 and Goldstein, 5:30-7:30
3/18, Graham, 5:30-7:30
3/19, Shaw 5:30-7:30
3/26, Sadler 11:30-1:30
Get The Lead Out
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.
Close-up on successful athletic performance: Sarah Skinner completes internship at St. Vincent Sports Performance
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 registered dietitian (RD) as well as the dietitian for the Indiana Pacers NBA team. Working one-on-one with the RD, Sarah learned how to apply her Falk College nutrition knowledge and research background to real-life situations and clients.
Established in 1987, St. Vincent’s has defined the industry of sports performance by combining performance training, medicine, psychology and nutrition; creating a comprehensive service continuum and bringing an extraordinary level of service to amateur, elite and professional athletes. Currently, St. Vincent’s serves over 19,000 athletes and families annually.
In addition to applying the skills learned in the classroom to real experiences in the sports and performance industry, she was also able to learn new skills to prepare for a career in sports dietetics. She worked with a talented team consisting of a dietitian, strength and conditioning coaches, athletic trainers, physical therapists, and sports psychologists. This diverse group of professionals allowed her to see all of the different aspects of successful athletic performance.
Sarah integrated her nutrition knowledge into her internship responsibilities, creating individualized diet plans to suit each athlete’s specific needs. She performed body composition analyses, monitored hydration status, and created personalized daily recovery nutrition snacks. Sarah also learned how to use Nutribase (a diet analysis software) to analyze food logs. She created nutrition tips to be distributed to USA Track and Field, and still found time to perform literature searches to collect research articles on halftime nutrition effectiveness and hydration status in relation to injuries. Shadowing a respected RD and watching how she interacts with her clients, Sarah was immersed in the entire sports nutritionist’s life. For a short six week internship, Sarah learned more about sports nutrition than she ever thought possible.
“I think it is really important for undergraduate students to pursue what they love, even if there are barriers in place. I had no prior sports nutrition experience when applying for this internship with St. Vincent Sports Performance, and had limited confidence in my ability to get picked for it because of this. However, this experience ended up being something I feel is going to be incredibly beneficial for my future career, and I could not be happier that I pursued it!”
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