Nutrition Science & Dietetics  News

Fourteen members of the Class of 2023 have been named Falk College Scholars–the highest academic award conferred by Falk College on graduating seniors. Falk Scholars represent undergraduate students who display academic excellence, exceptional campus and community engagement, independent research and creative work, innovation in their disciplinary field, and personal integrity.

We asked the Class of 2023 Falk Scholars to describe their most meaningful experiences at Syracuse University. Here’s what they wrote:

Alexander Borelli, Sport Analytics

Throughout my four years at Syracuse University, my most influential and memorable experiences have come from within Falk College. Starting the Fantasy Sports Club in 2021 and serving as its vice president was an incredibly fulfilling experience that allowed me to bring together many like-minded individuals. It has been amazing to see an idea I started with one of my peers develop into a hub for students to attend weekly and discuss their fantasy football leagues.

Being a recruiting intern for the Syracuse University football team during the 2021-22 season was also a memorable experience that taught me a lot about the player operations side of a football organization. I was able to tie my love for sports and my background in player evaluation to a position that granted me the opportunity to make an impact on the team. Syracuse University, and the various experiences in my time here, has helped me develop into a better person and leader.

In the News: Borelli competed for the Syracuse University team that finished first in the game analytics division in the AXS National Collegiate Sports Analytics Championship.

Kylie Dedrick, Sport Analytics

Syracuse has provided me with memories, experiences, and friends that will stick with me for many years to come. One of the most meaningful experiences I’ve had at Syracuse would be joining the Sport Analytics Women (SAW) Club. I was involved with other clubs but SAW truly gave me a tight-knit community of women to go through this program with as there are not too many of us.

The club gave me the opportunity to grow as a person and take on more responsibility. Coming into college, I never thought I would be the president of a club, but here I am in my senior year serving as president. I’ve been able to participate in multiple case competitions, attend the MIT Sloan Sports Analytics Conference, and connect with some amazing people in the sport industry. Coming to Syracuse University is truly one of the best decisions I’ve ever made.

In the News: Dedrick competed for the Syracuse University team that finished second in the business analytics division in the AXS National Collegiate Sports Analytics Championship.

Kiersten Edwards, Public Health, Neuroscience

My time at Syracuse University has been full of ups and downs. While my classes and clubs have always provided security in their routine, it’s really the people and the adventures you embark on with those people that make the difference.

Nothing has been more meaningful to me than the nights I spent with friends staying awake far too late, or the in-depth conversations with faculty beyond school–the ones that dove into my dreams, my sorrows, and our collective hope for what the world could be someday. I am so grateful for the friends I made here, for the faculty mentorship I have received, and for the future that Syracuse has helped provide for me!

In the News: Edwards is also a 2023 Syracuse University Scholar and through public health, she found the path to improving the lives of others.

Taylor Fein, Nutrition Science and Dietetics

I have had many meaningful experiences at Syracuse but volunteering for the Shaw Center program “Books and Cooks” each semester is one that stands out the most. During this program, we visit a local elementary school every Friday to teach students a lesson about nutrition and food from different countries. I have built connections with the students and witnessed how much joy it brings to their day. I am grateful to have been part of a program that makes a difference in students’ lives.

Another experience that I am thankful for is conducting my own research. In my “Sleep and Hydration” study I was able to conduct hands-on research with human participants. I learned how important it is to improve and learn from each encounter along the way. I am now looking forward to pursuing a Ph.D. in physiology and continuing this path of academic discovery through research.

In the News: Fein received the 2021 Ruth Tolley Award from the Department of Nutrition Science and Dietetics.

Shane Halpin, Sport Analytics

The Sport Analytics program at Syracuse University has provided me with countless rewarding opportunities to cultivate and demonstrate my analytical skills as they relate to the world of sports. My most meaningful experiences have been representing Syracuse through SABR Diamond Dollars Case Competitions.

As part of these events, I have collaborated with peers formulating responses to complex prompts relevant to current issues in baseball. These experiences have required me to think outside the box and find as precise and unique answers as possible. Being selected as captain of my teams in the last two competitions has been a gratifying experience for me, allowing me to reflect on my growth as a student and as a leader. Additionally, I have been inspired to pursue further research related to baseball with my professors, igniting my passion to continue working in the sport industry upon graduation.

In the News: Halpin competed for the Syracuse University team that finished second in the business analytics division in the AXS National Collegiate Sports Analytics Championship.

Aric Lechner, Public Health, Neuroscience

In my time at Syracuse University, I’ve had the opportunity to meet some amazing, bright-minded people. Working closely under the guidance and mentorship of Professor Brittany Kmush and other faculty members in the Department of Public Health has been a defining experience and certainly helped shape my career goals. The pilot study was made possible through SOURCE (Syracuse Office of Undergraduate Research and Creative Engagement), where I was able to receive funding for research to further analyze new methods for the detection of opioids in wastewater.

In addition to research and experiences in the Department of Public Health, Syracuse University Ambulance (SUA) has been another place of support during my time here. Being able to serve as a personnel supervisor has had a meaningful impact on my growth as a leader, teacher, and person, and I am forever grateful to all of those who have made these last four years so special.

In the News: In addition to SUA, Lechner was a member of the “Goon Squad,” Syracuse University’s official welcoming committee for new students.

Eli Miller, Sport Analytics

Being part of the Falk College provided me with a unique learning experience that I could not have received anywhere else. The coursework was not only challenging but also very practical, giving me real-life experience that will undoubtedly come in handy in my future career.

Furthermore, the university’s robust internship program allowed me to apply my knowledge in real-world settings, giving me hands-on experience and the opportunity to network with professionals in the sports industry. The faculty and staff were also incredibly supportive, providing me with guidance and resources to succeed both academically and personally. I feel confident that my experiences at Syracuse University have given me a strong foundation for success in the sports industry, and I’m excited to see what the future holds.

In the News: Miller competed for the Syracuse University team that finished second in the business analytics division in the AXS National Collegiate Sports Analytics Championship.

Mara Miranda, Public Health

Since beginning my journey at Syracuse University, I have had opportunities that have helped me grow professionally and personally. As I reflect on the past four years, the experience that I’ve had participating in undergraduate research through the Syracuse Office of Undergraduate Research and Creative Engagement (SOURCE) has been truly rewarding.

Working with Professor Justin Ehrlich, Professor Brittany Kmush, and Professor Shane Sanders on research involving head injuries, chronic traumatic encephalopathy (CTE), helmet policies, and rule changes in the NFL has helped me bridge my love for sports with my passion for public health and medicine. It has helped me to look at athletics from a different lens, and I have appreciated this experience. Being a member of the Falk community has granted me opportunities that I will hold for a lifetime.

In the News: Miranda assisted with the research for the study on head injuries for NFL players that was published in the Journal of the American Medical Association (JAMA).

Matthew Penn, Sport Analytics

Some of my most influential experiences at Syracuse have been in clubs. One of those clubs is the Baseball Statistics and Sabermetrics Club, for which I have served as the vice president. Through the organization, I have been able to work on research and travel to Arizona to compete against other schools across the country in SABR Case Competitions.

Another club that has been influential in my time at Falk is the Sport Management Club and its Charity Sports Auction. As co-chair of the Analytics Committee for the auction, I have been able to help raise money and give back to the Central New York community. These experiences have helped me grow both as a person and in my career.

In the News: Penn and the Sport Management Club raised more than $50,000 for Vera House at the 2022 Charity Sports Auction.

Madison Roberts, Human Development and Family Science

Syracuse University offered many extraordinary opportunities, but my time presenting at the Society for Personality and Social Psychology (SPSP) stands out as one of the most impactful. In the fall of my sophomore year, I began an independent study with Professor Matthew Mulvaney and another student. We examined the developmental and personality variables that influenced students’ willingness to engage with diverse viewpoints on campus. This project was accepted for the SPSP National Conference in Atlanta. In February, we flew to Georgia and presented our poster at a three-day conference.

This opportunity reinforced my passion for research. I have been able to conduct two projects across the human development and family science field. This contributed to my decision to pursue graduate school, including taking a position in a research lab. I look forward to taking these skills and applying them to my future academic career.

In the News: Roberts received the 2021 Florence B. Potter Memorial Award from the Department of Human Development and Family Science.

Brielle Seidel, Public Health

Syracuse University has been a place of true academic and personal growth for me. I have been able to explore my passion for the medical field and service by taking public health and addiction classes and engaging in meaningful campus organizations, including Syracuse University Ambulance and Camp Kesem. Additionally, I traveled abroad to Geneva, Switzerland, expanding my understanding of the world and addiction studies.

Syracuse University and its incredible staff have encouraged me to converge my personal and academic interests through their support of my thesis about psychedelic medicine. Their support for my passions has given me a deeper appreciation for my education at this University.

Finally, being a 2022-2023 Remembrance Scholar has been one of the most meaningful experiences at Syracuse. I faced challenges and grief in honoring Luann Rogers and those who perished on Pan Am Flight 103. Through that experience, I was able to find the importance of promoting peace, connection, and love–the qualities that build a better future.

In the News: Seidel was one of Syracuse University’s 2022-23 Remembrance Scholars, whose mission was to honor and remember the Syracuse students and others lost in the bombing of Pan Am Flight 103.

Joanna Vines, Public Health, Policy Studies

During my freshman year, I determined that a double major in public health and policy studies would align with my interests and goals. This interdisciplinary path of study created a trajectory that has provided me with valuable opportunities and meaningful experiences and enabled me to make positive impacts over my years at Syracuse.

I have engaged in experiential learning roles as a research consultant for the Onondaga County health department, an intern for Planned Parenthood, and a laboratory assistant at the COVID-19 Program Management Office. Through these positions, I enhanced my skills and knowledge in public health practice and connected with influential public health community leaders. These experiences inspired the research content for my honors thesis, which addresses public health and educational disparities and inequities in New York State.

In the News: This spring, Vines is working as an intern in the Education and Outreach department at Planned Parenthood of Syracuse.

Benjamin Wachtel, Sport Analytics

When I first learned of the Sport Analytics program at Syracuse University, I knew it was the best choice for me. Now as I am completing my studies, I can reflect on how much I have grown both inside and outside the classroom.

Out of all my experiences–whether it be competitions, research, or other extracurricular projects–one of the most meaningful has been being a Berlin Scholar for Sport Management Instructor Adrian Simion. In this role, I am participating in department research while also learning about this process. I have assisted with research pertaining to the NCAA transfer portal, providing input on project ideas and cleaning data.

Currently, I am aiding the initial stages of a Major League Baseball deep-learning project. My growth as a student and researcher, and my future professional in the industry, could not have been achieved without the opportunities the Sport Analytics program provided to me.

In the News: Wachtel competed for the Syracuse University team that finished first in the game analytics division in the AXS National Collegiate Sports Analytics Championship.

Junhui “Carol” Yang, Nutrition Science and Dietetics, Psychology

As an undergraduate researcher and research assistant at Syracuse University, I have been presented with numerous impressive opportunities and resources. During my sophomore year, I joined Professor Latha Ramalingam’s lab and worked on a study investigating the cross-generational effects of omega-3 fatty acids on improving obesity and chronic inflammation. Through this research project, I learned various skills in experimental operation, including testing gene expressions. This experience not only expanded my knowledge but allowed me to receive multiple scholarships, awards, and poster presentation opportunities, which have been incredibly encouraging.

Furthermore, serving as a peer mentor in International Student Success and the Renée Crown Honors Program, and being a teaching assistant for Professor Jane Burrell, has provided me with meaningful opportunities to assist others. Additionally, I am honored to have been pre-selected by the Phi Beta Kappa Society New York Chapter at Syracuse University, the most prestigious academic honor society in America. The confidence and passion I have developed at Syracuse have propelled me toward pursuing my dream of becoming a physician-scientist.

In the News: Yang’s research with Ramalingam involved examining obesity in male mice to explore the idea that a healthier father will produce a healthier child.

We invite you to join us at 6:30 p.m. April 20 in Grant Auditorium, Falk Complex, for her lecture “Cancel Diet Culture: Food, mood, body image and media. Learn how to normalize vs. moralize eating.” The event is free and open to the public. Light refreshments will be served at 5:30 p.m. prior to the lecture.

A national thought leader in nutrition, Skolnik has influenced millions through her media work, writing, and thriving consulting business. She oversees the Performance Nutrition program at The Juilliard School and the School of American Ballet and she has consulted with numerous Broadway shows, including “Hamilton,” “An American in Paris,” “Aladdin,” and “Billy Elliot.” Previously, she worked with the NBA’s New York Knicks (seven years), NFL’s New York Giants Football (18 years), and Major League Baseball’s New York Mets (15 years), and with NHL, MLS, WNBA, Olympic, collegiate, high school, and recreational athletes.

Skolnik has been part of The Women’s Sports Medicine Center at the Hospital for Special Surgery for over 20 years. She has co-authored five books, including The New York Times best-selling “The Whole Body Reset,” “Nutrient Timing for Peak Performance: The right food, the right time, the right results,” and “The Athlete Triad Playbook.”

“When you combine Heidi’s extensive experience with athletes from high school to the NFL with her ability to connect with audiences, this is a can’t-miss opportunity for anyone interested in performance nutrition,” says Lynn Brann, chair of the departments of Nutrition and Food Studies and Exercise Science at Falk. “We are thrilled that Heidi will share her stories and insights with us, and we are grateful to the Litt family for their continued support of this event that greatly benefits our students.”

An experienced and sought-after presenter, Skolnik consults and presents nationwide to corporations, professional organizations, universities, and colleges. As an expert resource for national media, Skolnik has appeared on The Today Show, The View, Good Morning America, The Early Show, The Meredith Vieira Show, Primetime, 20/20, Extra, The Weather Channel, Fox News Channel, ESPN, the YES Network, Food Network, and CNN’s American Morning and Headline News.

In addition to sports nutrition, wellness, and active aging, treating the Female Athlete Triad and Relative Energy in Sports (RED-S) continues to be Skolnik’s area of expertise as she works in collaboration with other members of a client’s team to help each athlete return to health and peak performance.

Skolnik holds two master’s degrees in exercise physiology and human nutrition and is a Fellow with the American College of Sports Medicine. Skolnik sat on the board of the National Osteoporosis Foundation for 10 years and currently sits on the Medical Advisory Committee of the National Menopause Foundation.

For information about the Ann Litt Lecture and accommodations or parking requests, please contact Annette Hodgens at ahodgens@syr.edu or 315.443.9816.

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.

Childhood obesity is a serious problem in the United States, where 1 in 5 children and adolescents are affected, according to the Centers for Disease Control and Prevention.

While obesity in mothers has been the primary focus of early life nutrition and children’s health, obesity in fathers has been overlooked. According to the CDC, about 2 in 3 males of reproductive age in the United States are either overweight or suffer from obesity.

Latha Ramalingam, Ph.D., an assistant professor of Nutrition and Food Studies in the Falk College, has spent the last two years working with students on research involving parental obesity and how a diet modification–specifically the consumption of fish oil–can potentially reduce a father’s or mother’s obesity and its adverse effect on children.

After studying effects of fish oil in maternal obesity last year, Ramalingam and Nutrition Science students Junhui “Carol” Yang ’23 and Mariana Pérez Lugo ’24 are currently examining obesity in male mice to explore the idea that a healthier father will produce a healthier child.

“If (human) fathers are obese, it increases the risk of obesity by 10 to12 times in their children,” Ramalingam says. “My research will hopefully establish that fathers need to pay attention to what they eat during the pre-pregnancy period to help reduce obesity in their children.”

Yang, a double major in Nutrition Science at Falk and Psychology in the College of Arts and Sciences, is investigating the role of fish oil in reducing non-alcoholic fatty liver disease and obesity in males, and examining if healthier fathers are producing healthier female offspring.

Pérez Lugo is studying the role of fish oil in reducing obesity in male offspring by analyzing the adipose tissue (i.e., body fat) of obese male mice who are fed fish oil and their offspring.

The American Heart Association is funding this year’s research and funded last year’s research, which was spearheaded by Akriti Shrestha G’22, a research assistant in the Nutrition Science department. Last year, Shrestha focused on the male offspring liver tissue.

In a previous study, Ramalingam had examined the benefits of fish oil for pregnant female mice and their offspring. Shrestha’s research and the ongoing research with Yang and Pérez Lugo is connected to Ramalingam’s earlier study, with the ultimate goal to determine if fish oil consumption in both females and males will lead to healthier offspring. Ramalingam’s ongoing research was recently highlighted in this story from Syracuse Woman Magazine.

“The rates of obesity are increasing and leads to other diseases, including diabetes and heart diseases,” Ramalingam says. “I have a genetic risk of heart disease and hence my interest in reducing obesity and associated heart diseases. What better way than to reduce it using diet or bio actives.”

Ramalingam says this study is important for Yang and Pérez Lugo, who are both interested in attending medical school. The research training in nutrition will help them recognize the importance of nutrition in the prevention of chronic diseases.

To get a better understanding of the impact of this research on their current studies and future careers, we asked Yang and Pérez Lugo about their work with Ramalingam. Here’s that conversation:

Q: Why is this research important to you?

Yang: This research is valuable because it allows me to see my potential and interest in doing research; Dr. Ramalingam has given me patient and professional guidance on my graduate thesis for the Renée Crown University Honors Program; and with her support and encouragement, I have received several research-related grants and awards for my study, which has built my confidence and made me more proactive.

I am impressed by how much financial and resource support Syracuse University provides to undergraduate researchers. Through doing presentations at research fairs, I have met and built connections with several outstanding professors and researchers.

Pérez Lugo: This research is important to me because we aim to find a very easy and realistic intervention that will lead to healthier children. Fish oil can be taken as a supplement but can also be found in certain foods. A good example is adding a fatty fish such as salmon to our diet.

Q: For prospective students who want to come to Syracuse University and conduct research, can you give us an idea of the time commitment for this research and how you have fit it into your schedules?

Pérez Lugo: The time commitment has varied depending on the stage of the study we were in. You can spend anywhere from two to 10 hours in the lab each week. It comes down to communicating with your research mentor and setting clear expectations and goals.

I am lucky that Dr. Ramalingam is very flexible and considerate of my class schedule, so it has never been difficult to make time for research. If time commitment is a concern, set a specific time each week dedicated to research and look at it as you would a class or any other commitment where you are expected to attend.

Yang: The first semester of your sophomore year is a good time to go research fairs because the students and professors of various laboratories will introduce their current projects and research topics. The students can target several laboratories based on their interests and leave their contact information to the lab members. Later, they will receive emails from the targeted labs. They can ask more detailed questions, including the schedule.

When the decision is made, students receive related lab training and start lab work during the second semester of your sophomore year. However, if the student already feels overwhelmed by courses or anything else in their sophomore year, junior year is also a good time to commit to a lab. In my situation, I efficiently took most of the required courses for my double majors in my first two years, so I only needed to take 15 credits of courses per semester in the following two academic years while committing to research. Another smart way to save time is using your research project to apply for an independent study to fulfill 3 credits of major electives.

Q: How valuable has it been/will it be for your career goals to have conducted this research and worked with Dr. Ramalingam on this project?

Yang: This enjoyable working experience in Dr. Ramalingam’s lab helps me see the charm of finding potential solutions to clinical diseases through research. I have changed my career goal from being a physician to a clinical trial researcher for epidemiology.

Now, obtaining an M.D.-Ph.D. degree will be my new academic goal for the coming years. Meanwhile, I have gained good skills in using experimental instruments, including but not limited to RNA isolation, cDNA synthesis, and gene expression. This has enabled me to build a good skill foundation to start more research studies in the future, even in different science fields.

Pérez Lugo: I joined Dr. Ramalingam’s lab my first semester of freshman year, so I have been part of this study for a long time and am very proud of everything I’ve learned and accomplished. It has taught me so much not only in the lab, but in areas such as writing, teamwork, and problem solving.

This has been a valuable opportunity because it has given me research experience that will be beneficial in my career in medicine. Additionally, as data analysis continues, we are also writing our research paper on this study with intent to publish that will also serve as my senior year honors thesis.

Q: Is there anything else about your experience that you’d like to share?

Yang: Dr. Ramalingam is very generous and thoughtful. We had a high school student doing a summer research project in our lab, and I had a wonderful working and mentoring experience with her. During the project, whenever we encountered questions, Dr. Ramalingam gave timely help and guidance. Before the student left, Dr. Ramalingam took us out to celebrate. This semester, Dr. Ramalingam organized a team meal for us and praised our efforts!

Pérez Lugo: Being in a research lab has been a major part of my undergraduate career and I am very grateful that Dr. Ramalingam gave me a chance my freshman year. To any student interested in research but doesn’t have a lab yet, my advice would be to reach out and stay in touch with professors whose research interests you. They may not have an open spot now, but they might next semester!

Junhui “Carol” Yang

A native of China, Yang is a member of the Renée Crown University Honors Program advisory board and the American Society for Nutrition, and this past fall she was nominated by Falk faculty as a candidate for a Syracuse University and Falk College Scholar Award. She received the Ruth Tolley Award from the Women of the University Community in Spring 2022, and she has received funding/scholarship awards from several Syracuse University programs, including SOURCE, the University Honors Program, International Student Success, and Invest in Success.

Mariana Pérez Lugo

A native of Puerto Rico, Pérez Lugo is president of the Catholic Student Association and an EMT for Syracuse University Ambulance and was an orientation leader. She is a Renée Crown University Honors Program student, and received the Nutrition Science and Dietetics Research Award-Undergraduate and the Emili Gere Coon nutrition student award. She has received scholarships/funding for her research as a McNair Scholar, WiSE Undergraduate Research Scholar, and SOURCE grant recipient. She is in Spain this semester with the Syracuse Abroad program.

Mariana Pérez Lugo says her research work in Falk College has provided valuable experience that will benefit her future career in medicine.

The Department of Nutrition and Food Studies will host chef educator Danny Corsun for “Edible empowerment: Using food as an experiential teaching vehicle” on Monday, March 6, from 3:30 to 5:00 p.m. in 335 White Hall, Falk College. View the event page for more details.

Danny Corsun has been a chef educator since 2000. As a classroom educator, he created a program that taught academic disciplines through experientially engaging cooking classes. This program created a fun classroom environment for students—and resulted in better cognitive processing and retention of curriculum. In 2005, he retired from that one classroom to teach in thousands.

Corsun created Culinary Kids Academy to provide math, science, history, and nutrition curriculum to youth across Los Angeles. In 2009 he expanded the company by adding a faith-based division. Culinary Judaics Academy uses both in-person programming and its “Masterclass for Jewish learning through cooking” digital platform to deliver dynamic, engaging, and experiential content and curriculum to Jews of all ages, affiliations, and levels of practice. Since 2005, Culinary Judaics Academy’s workshops have reached over 50,000 students worldwide.

The Joan Christy lecture series is made possible by The Christy Food and Culture Fund, 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 at the University.

The event is free and open to the public. For accommodations requests, please contact Annette Hodgens at 315.443.9816 or ahodgens@syr.edu. For parking accommodations, please contact Mackenzie Kelly at 315-443-5573 or mkelly47@syr.edu.

Each year, the Academy of Nutrition and Dietetics holds the Food & Nutrition Conference & Expo (FNCE). The Academy comprises the largest group of food and nutrition professionals in the world, and each year members from around the country travel to experience everything FNCE has to offer.

Unfortunately, the COVID-19 pandemic put a halt to FNCE. But after being held virtually for the past two years, the Academy and nutrition community was excited to welcome FNCE back in person this October in Orlando, Florida.

This year’s cohort of dietetic interns from Syracuse University were encouraged and supported by Falk College to attend FNCE. All 10 interns, along with multiple Falk nutrition faculty, traveled to Orlando for a weekend of networking, professional development, and fun!

FNCE 2022 did not disappoint and offered countless educational sessions, an impressive expo floor, and exciting networking opportunities. Each intern expressed immense gratitude for the opportunity to attend this inspiring event. As future dietitians, this was a valuable experience that inspired us as young professionals and reminded us of the important field we are working to enter.

When asked by our director to reflect on my experience, I noted that, “Connecting with other students and dietitians and hearing about their experiences and passions is inspiring and confirms that I am on the right track in becoming a dietitian.”

The conference was held from Oct. 8-11. After an exciting opening ceremony and hearing from Academy President and Syracuse University alumna Ellen Shanley, the conference began. There were sessions throughout each day, varying from topics such as sustainability to inflammation and malnutrition to cultural differences and accessibility.

There was truly no shortage of opportunities to learn. When the interns were not attending sessions or checking out research posters, we visited the expo floor. This year, more than 200 organizations attended FNCE. Brands and companies big and small showcased their products and services and to no one’s surprise, it was delicious!

Orlando showed its Orange spirit that weekend with representation from Falk College! Assistant Professor Jessica Garay presented research posters with student contributions titled “The Effect of a 3-month Lacto-ovo Vegetarian Diet Intervention on Diet Quality” and “The Effect of a 3-month Lacto-ovo Vegetarian Diet on Inflammation.”

Associate Professor and Undergraduate Director of Nutrition Kay Stearns Bruening presented a future practice poster titled “Focused interdisciplinary learning experiences improves awareness of interprofessional health profession skills.”

One of the most exciting events of the weekend was when the Syracuse University Dietetic Internship accepted the School Spirit Award. The interns and director Nikki Beckwith attended a reception with Academy President Shanley and heard words of professional advice from multiple academy board members. Nikki and interns were honored to accept the award from alumna Shanley and show their Orange pride!

The Syracuse community was so proud that one of our interns, Rebecca Garofano, presented this year. Rebecca and her research partner, Helen Midney, presented on their research titled “Food Solidarity: Lessons from a Farmworker Community’s Food Pantry Garden.” (In April, Garofano was honored with the Outstanding Dietetics Student Award by the New York State Academy of Nutrition and Dietetics.)

All nutrition students hear about FNCE and the amazing opportunity it provides, however after experiencing it firsthand, the Syracuse University dietetic interns agree that this is an understatement. Having the opportunity to travel as a program was a memorable experience. We left with knowledge and insight on diverse topics, connections to professionals in the fields, and memories we will always treasure.

Editor’s Note: Baker was joined in Orlando by nine other dietetic interns who are graduate students and will complete their internships in May: Asma Bukhari, Dahabo Farah, Rebecca Garofano, Natalie Krisa, Olivia Mancabelli, Maureen Philzone, Jennifer Pope, Sydney Teeter and Shenna Tyer. If you’re interested in a career in nutrition and dietetics, learn about the programs offered through Falk College on the Department of Nutrition Science and Dietetics webpage.

—Maddy Baker ‘23, Dietetic Intern, Department of Nutrition and Food Studies

As a non-traditional, first-generation undergraduate student at Syracuse University, Chandice Haste-Jackson excelled academically but always felt there was something missing in her pursuit of knowledge.

That missing piece? Connecting with others.

“Ultimately, I discovered that in connecting with others, I could expand my knowledge and understanding beyond anything I learned from textbooks,” Haste-Jackson says. “That set me on a career journey oriented toward human connection, holistic development, and service, whether that be in fields of teaching, counseling, leadership, or administration.”

This past summer, Haste-Jackson’s lifelong journey of connecting with others continued with her appointment as Associate Dean of the Office of Student Services in Falk College. An associate teaching professor in Falk’s Department of Human Development and Family Science (HDFS), Haste-Jackson previously held several prominent HDFS positions and was chair of the Dean’s Committee on Diversity and Inclusion. In 2021-22, Haste-Jackson served as Syracuse University’s interim director of the First-Year Seminar course.

Before joining Syracuse University, Haste-Jackson was drawn to work that supported vulnerable populations. It was her job, she says, to help those populations expand their understanding, move from deficit toward sufficiency, and identify what wholeness, health, and stability meant to them and/or their families.

“Was this difficult work at times? Yes!” Haste-Jackson says. “But what I gained from these experiences is that our humanity connects us all, even those who are not like ourselves. We all want similar things–health, happiness, longevity, stability–and that makes us more interconnected than we think we are.”

To introduce Haste-Jackson to Falk students, we asked her to discuss her previous experience with students, the services offered by the Office of Student services, and questions that students might ask. Here’s that conversation:

What attracted you to your new job and why is it important that you’re helping Falk College students succeed?

After 20 years of working in nonprofit organizations and schools, rising through the ranks of direct service to executive leadership and administration, I spent a good deal of time teaching and training frontline employees and college student interns. In working with college student interns, I developed a desire to teach, mentor, and prepare the next generation of human service workers, a field that is very broad but one that involves human connection, holistic development, and service–tenets I live my life by!

Given the climate in which we live in today, college students are dealing with issues that may impact their ability to successfully engage in academic pursuits. The COVID-19 pandemic, mass racial violence, wars, and significant personal losses have impacted academic performance and emotional well-being. Helping students to navigate these challenges during their time with us in Falk College is what I endeavor to do, and I am committed to leading and supporting the professional staff in our office who have made that same commitment to student success.

I’m a first-year or transfer student who isn’t familiar with the Office of Student Services. What are the services you provide?

In your first year at Syracuse University, our office will provide academic counseling and advising around other areas in your life that you identify as being important to your growth as a student in Falk College. Additionally, our office supports career exploration and professional skill development, and offers opportunities for learning through career immersion experiences.

Every first-year and transfer student has an assigned academic counselor, and the Office of Student Services will be one of the first places that you connect with to learn more about your major and all the resources available at Syracuse University.

I’m a student struggling with my classes and I’m not sure if I’ve chosen the right major. How can you help?

This is common for students who are adjusting to the intensity of college-level work. We can help you identify the source/cause of the struggle with your classes and then locate campus resources that you might consider accessing for help.

Sometimes, making a change in how you study, how much time you give to studying, or even where you study is all that may be needed to alleviate the struggle. Sometimes, motivation is at the root of the struggle and subsequently causes you to consider if the major is right or not. We’ll help you to explore and develop a pathway to successful academic performance.

I’m a student having a hard time being away from home and I’ve got personal issues that are getting in the way of my sleep, classwork, and social life. Do I go to you or somewhere else?

You most certainly can meet with your academic counselor to discuss these personal issues. Our academic counselors will listen and help you find the resources that are right for you and meet your needs. You do not have to be alone in trying to address emotional, social, or academic well-being.

We also recommend that students contact the Barnes Center at The Arch and/or Hendricks Chapel for support with any personal issues that arise. We are well-connected to these two resources and support student engagement with their services.

Why is it important for students to see you if they have issues rather than trying to work them out on their own? Isn’t that what college is for, learning how to handle stress?

Absolutely! Learning how to handle stress is an expectation of a college student, yet many students are not prepared for the inherent stress that comes with transitioning to college. During the first year of study or even subsequent years, there are a series of social, emotional, and academic adjustments that must occur for you to be successful as a college student. There will be some new stressors, and some of your past ways of handling stress may not be as effective for you now.

Being proactive in seeking help before something becomes an issue is also something that college students are expected to learn early in their college career. We can help you to learn these skills and support you along the way as you employ them.

Help is Here

The Falk College Office of Student Services is in Suite 330 Barclay Hall. You can visit at any time or schedule an appointment by calling 315.443.3144 or emailing falkss@syr.edu. Visit the Office of Student Services webpage for more information and a complete list of services, important announcements, and staff directory.

About an hour north of the Syracuse University campus is a farm stand bursting with vibrant, colorful vegetables, where goats and chickens roam free and customers try their best downward dog at yoga classes in a hops field.

This is Forty Roots Farm Stand, a farm stand owned and operated by Chaya Lee Charles ’04, G’14, assistant professor of nutrition in the Department of Nutrition and Food Studies. Charles opened the farm stand in 2020 with her husband, Martin, a high school culinary arts teacher, and a friend who has a background in agricultural science.

“Getting students out of the classroom and sharing my experience at Forty Roots is crucial to getting them excited about working in the field and thinking about how they want to use their degree in the future,” says professor Charles.

The farm is a welcome counterbalance to the hustle and bustle of academic life, and it provides Charles with real-world lessons she shares with her students in the classroom. “My work on the farm has given me hands-on experience that I can share with my students. When I’m talking about food science, the nutritional quality of food, how soil health impacts that and all those things in my courses, I now have tangible experience of how that works,” Charles says.

The agricultural setting is not only perfect for growing organic vegetables, but for bringing some important lessons to her students and her community work.

Digging in the Dirt

Charles teaches nutrition education in Falk College, including courses on food science, nutrition education, weight management and disordered eating. “One of my goals as a teacher is to always bring real-life scenarios into the classroom so students can learn via hands-on experience,” Charles says.

Among the work she does in the community is with Parkinson’s disease management, an area she became interested in from working with older adults as a practicing dietitian in long-term care and assisted living facilities. She works with Empower Parkinson, an organization in Syracuse that helps people with the disease to maintain their functional abilities. “At Empower Parkinson, we provide alternative and combination therapies to help people manage their Parkinson’s disease symptoms,” Charles explains.

A group of students work with Charles and Empower Parkinson through a gardening program called Planting for Parkinson’s, a community garden that grows food that’s been linked to potential benefits for people living with Parkinson’s disease.

“At Empower Parkinson, we provide alternative and combination therapies to help people manage their Parkinson’s disease symptoms,” says Charles.”

Nutrition major Philip Farina ’23 has been working with Charles this summer in the garden. Though he began doing the work as part of a class project, he volunteered to continue with the program after the course ended and says the experience is personal as his grandmother had Parkinson’s disease.

“I’ve enjoyed working with Professor Charles this summer,” Farina says. “I’m learning about nutrition program planning, volunteer coordination, and I’ll be conducting education sessions too.” Farina plans on becoming a registered dietitian and says the planning and community education experience he’s gotten this summer are important skills he’ll be able to apply to that career.

Charles has multiple avenues for students to explore their food passions. She has led a student group in working with the Syracuse City School District, assisting their dietitian to create a fruits and vegetables campaign for the elementary schools in the district. “My main goal for students taking my classes is to leave with increased interest and curiosity on the topics we discuss, as well as an improved sense of how to apply acquired knowledge in settings within the field,” says Charles, now the advisor for the student group Slow Food, which focuses on supporting local food and traditional cooking.

Another group of students has worked with the Sustainability Management office to develop pamphlets on how to utilize the Hendricks Chapel Food Pantry and created easy-to-follow recipes using fruits and vegetables from the University’s community garden. “Those are things that could be available at the campus food pantry to help students,” Charles explains.

Nutrition for the Next Generation

Charles is also involved with another community garden on campus, Pete’s Giving Garden, which harvests produce for the food pantry. Her involvement is fueled by her passion for gardening and nutrition in general. “Nutrition is so crucial for good health—more so than people understand.”

Her passion for the field and her interest in preventative nutrition was strengthened after the birth of her son, now 9 years old. Consuming fresh, whole, unprocessed, organic foods is especially important, says Charles, to avoid disease later in life.

“As a dietitian, I try to bring the nutrition component into what we’re growing and chose foods to grow that have the best nutritional profile for our customers, and then I provide them with nutrition information on the items and healthy recipes of how to use them,” says Charles.

Charles offers community-supported agriculture (CSA) through Forty Roots and the trio is working on opening a café at the farm stand, revitalizing the hops and will soon build a greenhouse for winter gardening. The property used to be a horse farm and then a hops farm before Charles and her business partners bought it. “There’s so much time and effort that goes into organic growing, so when you get a great end product it’s pretty satisfying,” Charles says. She also brings her nutrition expertise to the CSA boxes they provide. With each weekly box customers receive, Charles includes recipes, healthy tips and instructions on how to use the vegetables.

Though one of the greatest rewards, says Charles, is when her students come back and tell her that they’ve applied the knowledge they gained through her classes and experiences in their post-grad work. “Getting students out of the classroom and sharing my experience at Forty Roots is crucial to getting them excited about working in the field and thinking about how they want to use their degree in the future.”

A Syracuse University Story by Lisa Maresca originally published on September 6, 2022.