Nutrition Science & Dietetics

Falk announces Graduate Merit Scholarships for Syracuse University students

Syracuse University Students at CommencementFalk College is pleased to announce the Falk College Merit Award Scholarship for current Syracuse University students interested in applying for a Falk College master’s degree.

Incentives include no application fee, GRE waiver where applicable, and a 25% tuition discount incentive, which is applied after any other scholarships, scholarship credits, assistantships, and remitted tuition credits are applied.

To be eligible for the scholarship, students must be a current Syracuse University student in good standing with an overall GPA of 3.4 or higher applying for part-time or full-time study in one of the following degree programs:

Interested students must contact Falk Admissions and submit their application by February 15. Successful applicants will be officially admitted by the academic department and must formally matriculate for a 2019-2020 term.

“Falk College graduate degree programs allow undergraduates of all majors to tailor and enhance their career opportunities,” says Falk College director of admissions, Felicia Otero. “For example, bachelor’s degrees in psychology and sociology pair especially well with a master’s degree in social work (MSW), marriage and family therapy (MFT), or the SWK-MFT dual program, as well as human development and family science, public health, and global health.

“Undergraduates studying business, management, advertising, and public relations can apply their skills directly to our sport venue and event management master’s program. Students with skills in these disciplines might also apply to public health, global health, and food studies master’s programs, alongside students with bachelor’s degrees in communication & rhetorical studies, English, advertising, and education,” Otero continues. “Undergraduates in biology and chemistry programs often pursue graduate study in nutrition science, as well as public health and global health programs at Falk.”

“Falk graduate degrees lead to a variety of careers and end-credentials,” says Deborah Golia, assistant director of admissions at Falk College. “You’ll find Falk alumni working as counselors, therapists, social workers, community advocates, community educators, public health specialists, nonprofit program directors, managers, nutritionists, dietitians, sustainability program educators, and in limitless other roles.”

“Falk College graduate degrees also lead to research professions and continued study in doctoral programs,” she adds.

Falk Admissions will host a Graduate Information Session on Friday, November 2 in Falk Complex, White Hall, Room 335 at 4:00 p.m. In addition to review of Falk graduate programs, interested students can learn more about Falk Graduate Scholarships. For more information, please contact the Falk College Office of Admissions at 315.443.5555 or email falk@syr.edu.

Syracuse elementary students have a taste of Puerto Rico

Student Elizabeth Gardner with students from an elementary school
Elizabeth Gardner ’20 (right) leads a Books & Cooks lesson plan at Dr. Weeks Elementary School, where students learned about the culture and cuisine of Puerto Rico.

This spring, fifth grade students at Dr. Weeks Elementary School had a taste of culture and cuisine from Australia, England, New Zealand, Cuba, Iceland, and Puerto Rico with the help of Falk College nutrition students and the Books & Cooks program.

Syracuse University students in the Books & Cooks program introduce local elementary students to cultures around the world through hands-on nutrition lessons that foster literacy and healthy eating. It is housed in the Mary Ann Shaw Center, which brings together Syracuse University faculty, staff, and students in civic service.

In a lesson at Dr. Weeks, students measured and mixed pre-cut fruit, vegetables, and other ingredients to make a delicious Pico de Gallo recipe, a popular snack in Puerto Rico. Nutrition major Elizabeth Gardner ’20, who led the activity, shared that the nutrients from the tomatoes in Pico de Gallo helps people fight off illness.

This past year, Gardner served as the nutrition volunteer coordinator for Books & Cooks and was responsible for recruiting and training volunteers, as well as designing and delivering lesson plans. “By working with Books & Cooks, I came to appreciate the concept of only understanding something when you are able to explain it to someone else. Something I try to impress on my volunteers is to reflect on the way that the experience in the classroom affected them, because the way that we all interact with the students now is teaching us skills that we may use to interact with clients in dietetic counseling.”

The students at Dr. Weeks also learned topics such as MyPlate, which teaches the basics of food groups and healthy portions, as well as food safety and why it’s important to have clean cooking surfaces, clean hands, and wear gloves while preparing food.

“The students at Dr. Weeks love the Books and Cooks program, so much that other fifth grade classes are asking to participate,” says Dr. Tanya Horacek, undergraduate program director for nutrition and the Books & Cooks faculty mentor. “Elizabeth is an effective leader with her peers and facilitates each class session with ease,” she adds.

Gardner started as a volunteer with Books & Cooks in the fall of her freshman year and plans to continue until she graduates. “Through the program, I have learned that volunteering is truly a two-sided experience. Just as much as we positively affect the students we work with, they positively affect us.”

Gardner decided she wanted to become a nutritionist in high school. When it came time to pick a college, “all roads led to Syracuse,” she says. “I wanted a school that exuded pride. From students to faculty to alumni, the orange network is extensive and loud. Falk College offered a nutrition program that now has more than 100 years of existence, hands on teaching, and ample opportunity to become involved in undergraduate research.”

Upon graduation, Gardner plans to work in nutrition-related policy. “I hope to work within the realm of nutrition policy and help address demographic factors that contribute to health disparities.”

Tanya Zuckerbrot speaks at Syracuse University April 9

Tanya Zuckerbrot portraitRegistered dietitian, author Tanya Zuckerbrot, MS, RD, will speak at Syracuse University on April 9, 6:00 p.m., in Falk 100, with a reception taking place starting at 5:00 p.m. 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. Zuckerbrot is the author of the book, The F-Factor Diet.

View the event page

Nutrition program hosts Emme for distinguished lecture

Emme posed with Falk College facultyOn February 28, Falk College and its nutrition program hosted supermodel and body image advocate, Emme ’85, for the Third Annual Ann Litt Distinguished Speaker Series. Coinciding with National Eating Disorders Awareness Week, her presentation, entitled “Facing our fears: Embracing the ones we’re with,” was followed by a reception and book signing of her newest book, Chicken Soup For The Soul Curvy and Confident: 101 Stories of Loving Yourself and Your Body. Guests were also treated to a “Fashion Without Limits (FWL) Pop-Up Show” with designs created by Syracuse University fashion students as part of the FWL initiative.

An alumna of Syracuse University’s College of Visual and Performing Arts (VPA), Emme is the iconic world’s first curvy supermodel. A TV personality, model, mom, author, brand spokesperson, creative director of her clothing lines, cancer survivor, lecturer, and globally recognized women’s advocate for positive body image and self-esteem, she is the first model invited to speak before a Congressional subcommittee in Washington, D.C. with a mission to increase public awareness of eating and body image disorders.

Speaking to the audience in Falk College’s Grant Auditorium, Emme discussed the realities of eating disorders, noting that the fashion industry plays a role in promoting eating disorders but can also be part of the solution by using a diversity of ‘real’ models and making clothes for all sizes. She spoke on the importance of the partnership between medical and nutrition professionals. When Nutrition Professor Tanya Horacek posed the question about advice for nutrition students, Emme urged them to go into doctors’ offices explaining the critical need to partner with dietetics professionals to help patients eat well for good health. She also encouraged partnerships with local community supported agriculture (CSA) farms, noting that “there are simple things that can make our life better.”

Of Emme’s messages, Mariana Serback, a second-year nutrition science graduate student, shared that “her presentation was very refreshing. Our bodies do so much for us when we’re not even thinking about it: our lungs are breathing, hearts are pumping, brains are thinking, and sometimes it is such a shame that some people don’t appreciate and love their bodies and all that they do for us. I hope that I can one day be an extension of Emme’s voice and message as a registered dietitian.”

A screening of the documentary “Straight/Curve: Redefining Body Image” with Emme took place on February 27 in collaboration with VPA. “Straight/Curve,” which features Emme and other successful, diverse models, aims to create a healthier dialogue around body “size” and image and educate people on health and representation while capturing a visual slice of life of the fashion industry. The filmmakers interviewed students and faculty in VPA’s School of Design, which partnered with Emme to launch the FWL initiative in 2014. FWL promotes the creation of size 12+ designs in the junior year; students use dress forms in size 16, 18, and 20 donated by Wolf Form Co. exclusively for Emme and FWL.
“Syracuse University’s design program is taking the lead on training its students to design beautiful clothes for everyone,” notes Professor Horacek. She adds, “as consumers, we can help to reduce and prevent eating disorders by taking care of ourselves and challenging societal messages and norms.”

The Litt Distinguished Speaker Series is named after Falk nutrition alumna, Ann Selkowitz Litt ’75, 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 ADA Guide to Private Practice. She was the nutritionist for the NFL’s Washington Redskins and served as spokesperson for several media campaigns, including the Got Milk campaign. After her death, the Ann. S. Litt Foundation, Inc. was created to support nutrition education.

Third annual Ann Selkowitz Litt Lecture with Emme February 28

Portrait of supermodel EmmeFalk College is pleased to welcome Emme ’85 as the featured speaker of the Third Annual Ann Selkowitz Litt Distinguished Speaker Series. We invite you to join us Wednesday, February 28, 2018 from 5:15 pm – 6:30 pm in Grant Auditorium in the Falk Complex for her lecture, “Facing our fears: Embracing the ones we’re with!” Free and open to the public, the lecture coincides with National Eating Disorders Awareness Week Feb. 26-March 4.

Read more about this at SU News

ACE Center’s innovative design receives honor from AIA

Ashley McGraw Architects honored by American Institute of Architects for innovative design of Falk College’s Nutrition ACE Center, Klenk Café and Teaching Kitchens

The American Institute of Architects Central New York Chapter (AIA CNY) honored Falk College, its Department of Public Health, Food Studies, and Nutrition, and its architects, Ashley McGraw Architects, D.P.C. The group’s work in Falk Complex was cited for innovative ideas, attention to detail, and dedication to the design profession as contributing to the architectural success of the Central New York region and beyond. The award was presented at the AIA Central New York’s annual Celebration of Architecture at the Hotel Syracuse. AIA CNY recognizes outstanding works of architecture through its annual design awards program. The purpose of the program is to celebrate achievements in design excellence by architects in the Central New York region and to honor the architects, clients and consultants who work together to create and enhance the environment that was built.

“We are very proud of our partners and colleagues from Ashley McGraw for this award. We could not be more pleased with the design and the excellent learning opportunities their innovative design continues to provide our students in our food, nutrition and public health programs,” says Falk College Dean, Diane Lyden Murphy.

The Susan R. Klenk Learning Café and Kitchens opened in September 2016 and provides a hands-on learning laboratory to prepare students with traditional and emerging professional competencies for careers in food, nutrition, dietetics, and public health. The facility includes an experimental food lab kitchen, commercial kitchen, baking nook and café. A video camera system allows faculty and chef instructors to broadcast classes, food demonstrations and seminars from Falk College to anywhere on campus and across the country. A generous and visionary gift from Falk College alumna, Susan R. Klenk, made the learning café and kitchens possible.

The experimental food lab includes an 8 station-teaching kitchen and an associated café. Lunch is served in the café during the last four weeks of each semester, allowing hands-on experience for the students at every stage of food planning, preparation and service.

“Not only was it a rewarding experience working with the College to design these important spaces, but it has been gratifying to witness students taking ownership of them,” says Christina Aßmann, project architect, Ashley McGraw Architects, D.P.C.

The ACE Center’s demonstration kitchen features an island-cooking suite at the front of a 50-seat lecture hall. Cameras capture the activity of cooking from every angle, images are projected on 3 large TV screens above the counter, giving the audience multiple perspectives of the activity at hand and providing the possibility of recording or broadcasting.

The learning café and teaching kitchens set the stage for industry-leading, forward-thinking approaches to food and culture, nutrition, research, and food studies development. The design fosters creativity and collaboration across a variety of departments, schools and colleges, creating interdisciplinary partnerships that support teaching innovation, student learning, research and scholarship. In addition to unlimited faculty-supervised hands-on experiences, this dedicated space provides an ideal environment for student-faculty research projects and educational community partnerships that set the SU programs apart.

Watch the Lectures and Cooking Demos from Nutrition’s 100 Year Celebration

NSD 100 Years VideosIn celebration of 100 years of nutrition education, Falk College hosted nearly 150 guests, including current students, alumni, community partners, current and retired faculty and staff, and other members of the campus and local communities at the Marriott Syracuse Downtown on Sept. 22. The anniversary commemoration continued the following day at the Falk Complex with lectures and cooking demonstrations by alumni on topics ranging from adding flavor to heart health and empowering registered dietitians in using social media to emphasizing local, sustainable food and mindful eating. These lectures and demos are now available to watch online.

Watch the lectures and cooking demonstrations

Study to investigate nutritional implications of eating alone in Korea

Dayeon Shin Portrait
Dayeon Shin, Ph.D., R.D., Assistant Professor

Data from the National Statistical Office (NSO) shows that the number of single-person households in Korea, totaling 539,800, comprised 27.9 percent of the total number of households in 2016. This has led to many socio-cultural changes, including dietary habits, as more and more Koreans find themselves eating alone.

“The prevalence of eating alone can be explained from two perspectives: demographic perspective of increased single-person households and a cultural perspective of the expansion of individualism,” says Dayeon Shin, Ph.D., R.D., Assistant Professor in the Falk College Department of Public Health, Food Studies and Nutrition. “Korean society has long been dominated by collectivism and community, but lately has seen an expansion in the ‘alone generation.’ These individuals are those who eat, drink, and travel alone. Eating alone, however, is not simply a matter regarding food, but rather is an outcome reflecting the structural and cultural changes in Korean society, such as changes in social relationships, long working hours, and a deepening individualist culture.”

Yet, in the midst of this growing trend, there is a lack of research surrounding the subject and its implications. Dr. Shin will help build this much-needed body of knowledge as co-investigator in a study led by principal investigator Chul-Kyoo Kim, Ph.D., a professor in the Department of Sociology at Korea University, thanks to a $13,252 grant from the Youlchon Foundation in South Korea.

“This study conducts two empirical analyses to discover the implications of eating alone in terms of actual daily life, health, and social relationships,” says Dr. Shin. “First, the dietary patterns of adults who eat alone will be identified in association with health outcomes. Second, an in-depth study is conducted among the youth population as the target group, as they can be regarded as the main generation involved in the studied phenomenon.”

For more information about research at Falk College, please visit Falk College Research Center website.

Falk College Marks Child Nutrition Day with Food Demo, Tasting at Bernice M. Wright Lab School

Chef Mary with Children
Chef Mary Kiernan demonstrates the rainbow of foods to children at Bernice M. Wright Lab School
What do you get when you put a bell pepper and a carrot together with corn niblets, green beans, blueberries and eggplant?

A rainbow.

This multi-colored food kaleidoscope supports a deliberate effort known as “eating the rainbow” to help children make healthy food choices. Thanks to a grant from the American Culinary Federation (ACF) in support of Child Nutrition Day in October, associate teaching professor and ACF chef Mary Kiernan, presented a mini food demonstration and tasting of the rainbow with children at the Bernice M. Wright (BMW) Lab School.

Childhood Nutrition Day celebrated on or around Oct. 16 each year focuses on fostering and promoting awareness of proper nutrition. Recently, children at the BMW Lab School, a part of Falk College’s Department of Human Development and Family Science (HDFS), worked in small groups led by Chef Kiernan and Falk nutrition major Mary Mik, who is also a Susan R. Klenk Learning Assistant. The demonstration engaged children ages two through four on such topics as how many taste buds a person has and why the foods they sampled that day are important to good nutrition.

Read the full SU News article

Watch a Video about the event