News about the nutrition science and dietetics programs at Syracuse University | Fall 2016
We are grateful for many amazing accomplishments in the 2015-16 academic year.
As Professor Kay Stearns Bruening
assisted with the start of a dietetics
program in Qatar, I agreed to be the
undergraduate nutrition program director.
So I am new to coordinating the program
(and the writing of this
newsletter). I will continue in
this capacity in the coming
academic year. Many thanks
to Kay for 16+ years of
administrative departmental
service and all she has
done for our students. She
was hired as the director of
the coordinated program,
later serving as chair of the
Department of Nutrition and
Hospitality Management as
well as the Department of
Public Health, Food Studies Tanya Horacek
and Nutrition. For the past
few years, she was the director of the
undergraduate programs in nutrition.
Since our last update, we moved into
new facilities in the former College of
Law at White and MacNaughton Halls.
On September 25, we dedicated the
Nutrition Assessment, Consultation and
Education (ACE) Center thanks to a very
generous gift from nutrition alumna,
Rhoda Dearman Morrisroe. Throughout
this newsletter, you will see our new
ACE Center space, which includes a
demonstration kitchen, and read about
the many ways we are using it. We have
beautifully renovated space on the
fifth floor of White Hall across from our
collaborative partners and colleagues
in Food Studies, and from the new
state-of-the-art Susan R.
Klenk Café, and commercial
and experiential kitchens.
In the past academic year,
we launched new events,
including the inaugural Ann
Selkowitz Litt Distinguished
Lecture made possible by
a very generous gift of the
Litt family. The 2016-17
year looks to be equally as
exciting.
Congratulations and thank
you to Dr. Sarah Short for her
50 years of service to SU and
the nutrition program! Dr. Lynn
Brann is the new director of the graduate
program. We are grateful to Dr. Sudha
Raj who served 11 years in this role. In
other staffing changes, we welcomed
Donna Sparkes as our new administrative
assistant. However, this meant we were
sorry to see Cindy Wiestling and Susan
O’Brien start their next life chapters as
they took the University’s retirement
incentive and finished their tenure in
December 2015. We continue to explore
new classes, such as integrative and
functional nutrition and cooking and
In this Edition:
Nutrition program news & notes...... 3
Student news.................................. 7
Faculty and staff highlights...........11
Publications and presentations......15
Alumni updates.............................15
nutrition to enhance athletic endurance,
and are identifying ways to use our new
facilities. In addition to new partnerships
to enhance how we teach students and
serve our community, we have new study
abroad opportunities, including one in
Southeast Asia held Summer 2016, and
an upcoming London opportunity next year.
As for other new happenings, we are
on the cusp of a new century for the
department (we turn 100 in 2017). We
look forward to sharing our continued
progress with you and hope our paths
cross, either on campus, at conferences
(such as FNCE) or other events and
activities. Best wishes for a wonderful
year ahead.
Tanya M. Horacek, Ph.D., R.D.
Director of Undergraduate Programs and
Professor of Nutrition
From the Dean…
This year continues to be a notably
remarkable one for Falk College. The move
to our new home at MacNaughton and White
Halls is all we hoped it would be and more.
Thanks to ongoing support from loyal alumni,
parents, friends, faculty and staff, the Falk
Complex was renovated extensively with
many student-focused upgrades.
When you are on campus, I hope you
Diane Lyden Murphy
will visit our new ACE Center. From allowing
our students to practice their nutrition consultation skills
in an appropriate environment to the purposefully outfitted
demonstration kitchen that supports our new integrative nutrition
curriculum under development that uses food as medicine to
1562 Nutrition Newsletter_13.indd 1
support disease treatment, we are very excited for our students
and the future of our nutrition programs.
Syracuse University, thanks to support from our generous
donor, Rhoda Dearman Morrisroe, has created a dedicated
environment for student-faculty research projects and educational
community partnerships that set the SU nutrition programs
apart with the opening of the ACE Center. I am most grateful to
our nutrition faculty and staff—and ongoing, generous support
from our alumni, donors, and partners—for all of our progress
that continues to position Falk College as the international best
practices leader in nutrition education.
Diane Lyden Murphy, M.A., M.S.W., Ph.D.
Dean, Falk College
8/15/16 12:05 PM
History highlights in food and nutrition at
Syracuse University
Falk College’s foundation dates back to 1917 when the School of Home Economics
began as a course in the College of Agriculture. As we gear up to celebrate this
milestone in 2017, we hope you will enjoy looking back in time as much as we have in
preparation for our 100-year celebration. More details about related activities celebrating
our 100th year coming soon!
1918
The School of Home Economics opens, offering the University’s first courses
in nutrition.
1933
Dean Annie Louise Macleod institutes what we know today as ‘service
learning.’ Her leadership with area social services officials paired students
with local mothers to help them prepare appetizing, healthy meals from their
food distribution packets.
1947
Department of Nutrition directs first Community Nutrition Institute, offering
important education, collaboration with community agencies including the
Syracuse Visiting Nurse Association and the City Department of Health.
1971
The College of Home Economics renamed College for Human Development.
1972
Coordinated Program in Dietetics begins.
1975
Saudi Arabia grants the College funding to train 50 Saudi men to run school
lunch programs. The Kellogg Foundation provided a grant for registered
dietitians to earn master’s and doctoral degrees to teach in nutrition/
dietetics programs.
1977
The R.T. French Cookbook Hall of Fame dedicated, which included a
collection of classic cookbooks rich in social and cultural history.
1988
Dietetic Internship Program receives approval from the American Dietetic
Association.
2005
Outreach and group nutrition education, ORANGE WRAP, created to serve
campus, local community.
2007
Mediterranean Food and Culture study abroad program launches in Florence,
Italy.
2010
Mary Ann Shaw Center for Public and Community Service Nutrition-oriented
collaborations launched and on-going.
2010
The Didactic Program in Dietetics accredited.
2015
Nutrition Assessment, Consultation and Education (ACE) Center opens.
Nutrition
turns 100!
CELEBRATING
Y
E
A
R
S
1 9 1 7 - 2 0 1 7
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 2
We are in the planning
stages for our
100-year celebration
in Fall 2017 and
would love your help.
We will have alumni,
educational and social
events. We are also
planning awards.
Please contact
Lynn Brann
([email protected])
if you are willing to
be on a planning
committee.
Our rigorous academic programs have
prepared generations of nutrition and dietetics
professionals for nearly 100 years, and
continue to be complemented by a longstanding commitment to serving our community.
Nutrition
welcomes
Class of 2020
We have 32 transfer and
Class of 2020 students
starting Fall 2016.
They are from New
York, Massachusetts,
Michigan, California,
New Jersey,
Pennsylvania and China.
In addition, seven
students will start in
the master’s program.
Welcome to our newest
students!
Fall 2016
Join us at
FNCE 2016
Come mingle with
students, alumni and
faculty at the FNCE
Meeting in Boston, MA,
Monday, October 17,
2016 at the Westin
in the Faneuil Room
5 – 7 p.m. For more
information, contact:
Tanya Horacek at
[email protected] or
Donna Sparkes at
[email protected].
2
8/15/16 12:05 PM
Nutrition program news & notes
Falk College unveils Nutrition Assessment, Consultation and Education (ACE) Center
Falk College unveiled its Nutrition
Assessment, Consultation and Education
(ACE) Center on September 25 with a
ribbon cutting ceremony, tours and a
reception. A generous and visionary gift
from nutrition alumna, Rhoda Dearman
The ACE Center officially opens with ribbon
cutting on September 25 (L-R): Kay Stearns
Bruening, Chancellor Kent Syverud, Rhoda and
Paul Morrisroe, Dean Murphy, and nutrition
student, Eva Li.
Morrisroe ‘69, made the ACE Center
possible. Rhoda and members of her
family, including husband, Paul, attended
the event that featured a lecture and
cooking demonstration entitled, “Food
as Medicine,” with Amanda Archibald,
founder and owner, Field to Plate®.
The ACE Center includes two lecture
halls, one with a demonstration kitchen
and one with a teaching station; two
small private consultation rooms; a
physical assessment room, and; a small
conference room with a large media
screen. Students practice nutritionfocused physical examinations on a
new patient simulator. The new facilities
allow for unlimited opportunities for
direct practice with indirect calorimetry
to measure how many calories someone
is utilizing, instead of estimations that
Dean Murphy and students celebrate the
opening of the ACE Center with Rhoda and Paul
Morrisroe in the Demonstration Kitchen.
use imperfect mathematical equations.
Additional enhancements to student
learning include class experiences
measuring body composition with the
BOD POD® testing system.
Nutrition ACE Center update
Once we celebrated and dedicated the ACE Center made
possible by the generosity of Rhoda Dearman Morrisroe ‘69,
we immediately put it to use. To date, we’ve trained more than
60 medical nutrition therapy students how to use the BodPod,
and assessed the body composition of some athletes and
adjunct professor Jessica Redmond’s sports nutrition class. The
dietetic interns via the multi-skilling classes worked with dietetic
internship director, Debbie Connolly, and physical assessment
instructor, Mary Lewis, RN, using the high-tech mannequin to
assess blood pressure, heart rate, and bowel sounds as well
as proper tube feeding placement. The practice of dietetics
class, taught by alumna Kathryn Skzlany, used the facilities and
equipment to do its physical assessment lab. The counseling
students under Tanya Horacek’s direction used the counseling
rooms to practice and certify for lifestyle-oriented nutrition
counseling. With our high-tech facilities, each nutrition counselor
was observed/supervised remotely via live video. Then the
student and RD supervisor met to discuss progress. Professor
Horacek’s U.S. Department of Agriculture FRUVED grant
assessments were moved to the ACE Center. The 25 research
assistants were trained and tested for inter-rater reliability on
the new equipment, including the digital scale, stadiometer, and
blood pressure, and assessed the 180 research participants.
Dr. Horacek offered and led a formal one-credit food
demonstration class during the Spring 2016 semester. Nine
undergraduate and graduate students learned how to plan,
produce, and evaluate live and taped food demonstrations. The
class partnered with nutrition alumna, Maria Erdman, MS, RD,
to produce a beautiful event demonstration and tasting of five
recipes for cancer survivors and their families (see related story,
page 4). The event was also slightly modified and most of the
students presented to Syracuse University Pathfinder donors
as they visited campus late March. During this class, the group
tested and practiced over 25 recipes, and each student taped
a home and ACE Center demonstration. These videos will be
posted at falk.syr.edu soon.
The first official event in the Demonstration Kitchen was a cooking lecture and demo
with Amanda Archibald, assisted by nutrition students.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 3
Fall 2016
Throughout the year, students gained hands-on experience in
the ACE Center assessing blood pressure, heart rate, feeding
tube placement, and cholesterol levels while mastering and
understanding use of the equipment including the BodPod.
3
8/15/16 12:05 PM
Nutrition faculty, students sponsor plant-based eating cooking demonstration for cancer survivors
The benefits of plant-based eating
for cancer survivors, and easy steps
patients and their families can take to
eat healthy, was the focus of a special
cooking demonstration offered by
nutrition science and dietetics students
at Syracuse University. Falk College, in
collaboration with the Upstate University
Cancer Center’s certified specialist in
oncology nutrition, presented “Purposeful
Plant-based Eating for Cancer Survivors
and Cancer Risk Reduction: A Recipe
Demonstration and Tasting,” in March.
The program was developed in the Food
Demonstrations: A-Z course, taught by
Professor Tanya Horacek, that helps
students develop nutrition education skills
for working with a variety of audiences.
The event was free and open to the public.
Attendees watched recipes being
made and tasted different plantbased recipes. Research indicates
that maintaining a healthy weight,
staying physically active throughout
life, and consuming a healthy diet can
substantially
reduce
a Smoothie
person’s lifetime
Blueberry Ginger
Kale
cups frozen blueberriescancer. •Says
2 tsp. pure
maple syrup
risk of• 3developing
Horacek,
• 3 cups coconut milk
• 2 tsp. grated ginger
“whether
you
are
trying
to• prevent
• 1 cup kale
or more
if you
desire
Water if necessary for consistency
• ½ cup plain greek yogurt
cancer
or you are a survivor, food can
Directions
be medicine.
By combining various
Prep time 5 mins.
1. Add all ingredients
to a blender
blend until
smooth. the
plant-based
foods
youandcan
extract
2. Add water if needed to get the consistency you like.
beneficial
effects
ofsubstituted.
the nutrients and
3. Various other
fruit can be
phytonutrients. For cancer survivors, the
recipes are tailored for side effects that
might be experienced.”
The class included graduate students:
Marlei Simon, Megan Mullin and Mary
Jo Deinhart; undergraduates: Marlene
Adapted from Blueberry Kale Smoothie http://www.yummly.com/recipe/Blueberry-and-Kale-Smoothie Accessed 1/2/16
Recipes
Peanut Butter Yogurt Dip
• ½ cup smooth organic peanut butter
• ½ cup plain or vanilla yogurt
• 2 Tbs. maple syrup
Johnston, Annalisse Baker, and Kihja
Rockett and; Brazil exchange students:
Daisuke Hayashi Neto, Jacqueline Yumi
Kajiya and Gloria Marques Santos.
Chocolate Avocado Mousse
•
•
•
•
1. Blend all ingredients together.
2. Serve with cut fruit, vegetables, crackers, bread.
Adapted from Cozinha Vibrante, http://cozinhavibrante.com.br/molho-pesto-como-fazer-e-com-o-que-acompanhar Accessed 2/20/16
Recipes
1526 Recipe cards_8.indd 1
•
•
•
•
¼ tsp. kosher salt
¼ cup water
Lemon juice, to taste
Raspberries, to garnish
Directions
1. Place avocados into food processor
and puree.
2. Add honey, cocoa powder, vanilla
extract, kosher salt and process until
well combined. Scrape sides of food
processor to ensure cocoa powder is
incorporated.
3. Gradually add 1 Tbs. of water
at a time to achieve a creamy
consistency.
4. Adjust seasoning with lemon juice
to taste.
5. Place in the refrigerator for at least
1 hour.
6. Garnish with raspberries.
Chocolate Avocado Mousse Adapted from http://www.creativesimplelife.com/chocolate-avocado-mousse/ Accessed 1/2/16
Recipes
Winter Grain and Roasted Vegetable Salad
•
•
•
•
•
Directions
1 ripe avocado
¼ cup honey
¼ cup unsweetened cocoa powder
2 tsp. vanilla extract
3/4 - 1 lb. beets
4 Tbs. plus olive oil
1 Tbs. chopped fresh thyme
plus sprig
2 tsp. chopped fresh rosemary
plus sprig
2 tsp. salt
•
•
•
•
1 lb. parsnips, peeled and diced
into 1-inch pieces
1 lb. butternut squash, peeled
and diced into 1 inch pieces
3/4 cup pearled farro
3/4 cup quick-cooking barley
(or bulgur wheat)
•
•
•
•
•
1 medium onion, diced
1 lb. greens (swiss chard, kale
or beet greens) cut into 1 inch
pieces
½ cup pecans, chopped
½ tsp. black pepper
2-3 oz. soft goat cheese
Directions
1. Heat oven to 425 degrees. Scrub beets and dry;
quarter and toss with 1 Tbs. of the oil, one sprig each
of the thyme and the rosemary, and ¼ tsp. of the salt.
Wrap tightly in foil and place packet on a baking sheet.
Toss parsnips and butternut squash in 2 Tbs. of the oil
and ½ tsp. of the salt; place unwrapped next to beets.
Roast at 425 degrees for 35 to 40 minutes or until
fork-tender.
2. Allow beets to cool slightly; carefully peel and discard
skins using a paper towel. Dice beets into 1-inch
pieces and place in a large bowl with accumulated
juices, roasted parsnips and butternut squash.
3. In a medium lidded pot, combine farro, barley and 5
cups water. Cover and bring to a boil; reduce heat to
medium-low. Simmer 15 minutes or until grains are
cooked. Drain and rinse under cold water. Stir into bowl
with beets, squash, and parsnips.
4. Roughly chop greens (kale, swiss chard or beets) into
1-inch pieces. Wash well. Add 1 Tbs. of the olive oil
to a large skillet. Stir in beet stems; cook 6 minutes.
Add onion, 1 Tbs. thyme and 2 tsp. rosemary; cook 5
minutes. Stir in greens and stems; cook 3 minutes or
until greens are wilted. Season with ¼ tsp. of the salt.
Stir into bowl with grains and roasted vegetables. Mix
in pecans, 3/4 tsp. salt and the pepper.
5. Crumble goat cheese over each serving.
Recipes
Adapted from http://www.recipe.com/winter-grain-and-roasted-vegetablesalad/ Accessed 1/2/16
3/2/16 2:02 PM
Opportunities for partnering via the ACE Center
usage, food demonstrations,
There are opportunities for
set up/clean up/ordering and
alumni, the community, and
preparation of tasting for events.
foundations to partner with us to
These positions are essential
strengthen our efforts and reach
to implement more intensive
related to the ACE Center. From
classes and seminars.
sharing expertise and volunteer
ACE Grants could support
time to supporting our efforts
student use of the ACE Center to
through monetary donations and
conduct education/research.
endowments, here are some
As we start the 2016-17 year,
opportunities for partnerships:
we are finalizing new policies and
Similar to the Ann Selkowitz
procedures for the ACE Center.
Litt Distinguished Lecture Series
Kay Stearns Bruening will lead
(see story, page 5), with funding
the Center’s coordination and
we could bring in a series of
will teach the demo class. She
dietetic/food/nutrition experts
is currently finalizing who her
to provide food demonstrations
community partner for that effort
on a theme or we could bring in
Collaborative community partner and alumna, Maria Erdman, MS,
will be. In 2015, Kay completed
experts on physical assessments
RD, pictured here providing community education session with
a physical assessment class for
to train the students and local
nutrition students.
RDNs and will do more training
RDs.
on our ACE Center equipment
We could offer a wider series
to ensure we provide our students with cutting edge physical
of applied classes for credit and/or for continuing education to
assessment training. We look forward to expanded uses for
the community.
teaching, service and research.
There are also opportunities to support students while
For more information on the ACE Center and potential
we provide a service to the community or conduct research
funding opportunities, contact assistant dean for advancement
via the funding of ACE Assistants. Funding could support
and external affairs, David Salanger, at [email protected] or
nutrition counselors, physical assessment technicians, food
315.443.8989.
demonstration masters and assistants to support equipment
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 4
Fall 2016
4
8/15/16 12:05 PM
Inaugural Ann Selkowitz Litt Lecture highlights therapist-dietitian collaboration
“Food and Fear: How Therapists and Dietitians Collaborate in
Understanding and Treating Eating Disorders” was the featured
topic for the Inaugural Ann Selkowitz Litt Distinguished Speaker
Series held November 5. Sandra Pinney, RDN, and Laura K.
Ratner, LICSW, LCSW-C, BCD, addressed the difference between
normal and problematic eating, and the importance of a
collaborative relationship between dietitians and therapists in
eating disorder recovery.
The purposeful pairing of perspectives from a mental health
professional and registered dietitian nutritionist for this inaugural
lecture is based on an approach nutrition alumna, Ann Selkowitz
Litt ’75 practiced throughout her career. For many years, she and
Ratner were partners in private practice. Litt 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
ADA Guide to Private Practice. She was the nutritionist for the
NFL’s Washington Redskins 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. The lecture
offered continuing education credit for social work and dietetics
professionals.
Friends and family of Ann Selkowitz Litt attending the lecture included: Kim and Mark Schifrin,
Becca and David Litt, Margie Lyons, Laura Ratner, and Karen and Howard Jatlow.
2016 DI match stats exceed
national average
This past April, our DPD undergraduate and
graduate students went through the Dietetic
Internship Matching Process. We had 28 students
apply, and 68 percent of our students matched
to a dietetic internship. This rate is higher than
the national average, which is approximately 50
percent. In past years, we have had between
25-30 students apply. Students select between
8 to 10 dietetic internships to apply to based on
cost, location, offering of graduate degrees and
program emphasis, such as program monitoring
and outcomes management (SU’s DI focus),
medical nutrition therapy, advanced community
nutrition and research. Students begin to prepare
their application and supplements in the fall of
their senior year in the NSD 476—Senior Seminar
I course.
The Inaugural Ann Litt Distinguished Lecture featured
Laura Ratner (left), who was a partner in private practice
with Ann for many years, and Sandra Pinney (right).
Mark your calendar… You are invited
The Susan R. Klenk Café, along with our commercial and experimental
kitchens on the fifth floor of White Hall, will be dedicated September 16,
9:30 a.m. during Orange Central 2016. More details soon at falk.syr.edu.
Thanks to the very
generous on-going support
of Falk College alumna,
Susan Klenk (left), pictured
with Dean Murphy, a new
café will open as part of
the college’s vision for
creative application of
scientific knowledge and
hands-on experiences for
students.
Second Annual Ann Litt Distinguished Lecture October 6
Jill Castle
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 5
On October 6 at 6:00 p.m. in Maxwell Auditorium, please join Falk College for the Second Annual
Ann Selkowitz Litt Distinguished Lecture. Free and open to the public, the speaker is Jill Castle,
MS, RD. A pediatric expert, she is the author of Eat Like a Champion: Performance Nutrition for
Your Young Athlete. Her presentation, entitled, “Fueling the Growing Athlete: What’s In, What’s
Out, & What’s Essential,” will cover the following objectives:
•Identify inappropriate sports nutrition advice for young athletes.
•Understand and avoid the food and feeding pitfalls that commonly plague growing athletes,
such as back-loading food intake and unhealthy food environments.
•Identify the hierarchy of food and nutrients when it comes to growing strong, healthy,
performance-enhanced young athletes.
We hope to see you there!
Fall 2016
5
8/15/16 12:06 PM
Four students study nutrition via Brazilian Scientific Mobility Program
by Margaret A. Voss, Ph.D.
We had four students from the Brazilian
Scientific Mobility Program (BSMP) join
us for the 2015-2016 academic year.
Gloria Marques Santos arrived in June
to take summer courses through the
English Language Institute before the
academic year began. She was joined
by Samuel Assis Maximo de Lima,
Jacqueline Kajika, and Daisuke Neto in
the fall. The BSMP students took a wide
range of upper-level courses, including
Physical Assessment and Multiskilling
for Dietitians, Medical Nutrition Therapy
I & II, Weight Management, Obesity and
Disordered Eating, Nutrition Education,
Nutrition for Fitness and Sports,
Nutrition in the Life Span, Nutrition
Counseling, Advanced Nutrition, and
our new Food Demonstration course.
They were all excellent students who
made wonderful contributions to each of
their classes. From the very beginning,
it was clear they were eager to explore
all we had to offer both in and out of
the classroom. Jacqueline and Daisuke
spent weekends exploring Syracuse
and the surrounding area. They were
also both active in student organization
activities offered in our department
throughout the year.
The BSMP students were required to
find a summer internship in the United
States to complete their exchange
program experience. Jacqueline and
Gloria accepted internships at the Johns
Hopkins School of Public International
Health-Global Obesity Prevention Center.
Samuel went to Florida State, and
Daisuke’s summer internship took place
at The Ohio State University. Daisuke
adds, “The land of stars and stripes was
my country of choice, and now I can say
confidently I made the right choice. I grew
a lot as a person. I felt very welcomed
at every moment and had support from
the English Language Institute as well
as the faculty and staff at Falk College.
Among the many amazing courses I
took at SU, a great highlight was the
Nutrition Counseling course, taught by
Professor Tanya Horacek, which made me
discover a new passion about behavioral
nutrition and lifestyle-oriented nutrition
counseling.”
Dietetic interns team up with Onondaga County Health Department
by Jennifer Wilkins, Ph.D., R.D.
To strengthen competency in outcomes management (our DI
concentration), interns this spring semester partnered with the
Onondaga County Health Department (OCHD) on their program
planning projects. There were three projects based in Syracuse
and one Rochester-based project done independently. As part of
their community assessment strategy for program development,
each project team conducted audits of convenience stores in
different neighborhoods identified by OCHD. The projects differed
in terms of audiences of interest, health issues identified and
approach taken in their action plans.
Kathleen Bump, Victoria Kozlyuk, and Rachel Verdoliva
focused on low-income multi-ethnic refugee women and their
school-aged children who are at increased risk for obesity. Their
action plan focused on convenience store-based strategies to
address limited access to healthy foods in their communities and
implementing targeted nutrition education for recent immigrants.
Kate Bartleson, Heather Davies, Ashley Russo, and Emma
Schmitt focused their project on African American boys from
low-income households in the southeast area of Syracuse.
Convenience store audits revealed that seventy percent of
these retail outlets fell into the “least healthy” category and
interviews with corner store owners and employees confirmed
that African American boys ages 10-18 years old and their
mothers purchase unhealthy, energy dense foods when
frequenting these stores. This group’s health program focused
on partnering with schools and community centers in southeast
Syracuse neighborhoods to increase healthy snacking and meals
and engaging older student athletes in healthy food promotion.
Nutrition education for the mothers was planned to develop
food skills and involve cooking demonstrations. Convenience
store owners ready to make changes were identified to receive
promotional resources from the Onondaga County Health
Department.
Anna Ogilvie, Lisa Eager, Stacia Southcott, and Taylor Kerr
focused on obesity among low-income African American and
Hispanic teenage girls. To address the need for food and
nutrition-related knowledge, this team’s program included two
education courses planned to be implemented in conjunction
with the Head Start program and Cooking on the Hillside. This
nutrition education was planned to focus on increasing fiber
intake, decreasing sugar sweetened beverages intake, and
providing cooking skills.
Pamela Ellis developed an action plan to address the
disproportionate prevalence of heart disease among low-income
African American seniors in the northeast quadrant of Rochester.
Specific dietary changes sought focused on were increasing fruit
and vegetable intake. Through existing data and assessments,
Ellis found that nearly seven percent of Monroe County residents
are low-income and have limited access to supermarkets. Corner
store audits she conducted confirmed abundant availability of
unhealthy foods but limited healthy options. Her action plan
included a series of nutrition education and cooking classes
to be offered at community centers. Store tours were planned
to demonstrate ways to eat healthy on a budget and build
self-efficacy. The food environment would be improved though
renovations and increased affordable healthful food options.
Intern presentations were thoughtful and
informative.
Rachel Murphy, Onondaga County Health Department and
Rachel Verdoliva, intern.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 6
2015-16 dietetic interns.
Fall 2016
6
8/15/16 12:06 PM
Student news
Nutrition thesis project highlights
Undergraduate thesis projects:
Student
Title
Advisor
Elizabeth Daly
Decolonizing Diets: The Health and History of the Haundenosaunee (Iroquois)
Dr. Sudha Raj
Kaan Karahan
Effects of Immigration on Dietary Habits and Physical Activity Patterns in Turkish
Families
Dr. Sudha Raj
Christina LiPuma
College Students’ Meal Management and Fast Food Ordering Behaviors
Dr. Tanya Horacek
Robert Swanda
The Healthfulness of Restaurants: A Comparison between the U.S. and Italy
Dr. Tanya Horacek
Robert Swanda
The Effects of Ambient Light on the Disruption of Endocrine and Neurobiological
Mechanisms that Control Physiological Processes
Dr. Margaret Voss
Robert Swanda
Response of Cells and Biochemical Pathways to Biological Temperature
Dependence
Dr Mark Ritchie (Biology)
Master’s thesis projects:
Student
Title
Advisor
Laura Dragon
The Dissemination of Local Food Rhetoric Via Restaurant Wait Staff: A Pilot Study
Dr. Jennifer Wilkins
Shannon Nicolas
The Effect of Stress on Undergraduate College Students in Relation to Eating Out
Behaviors and Weight Status
Dr. Tanya Horacek
Sarah Skinner
Exploring Dietary Intakes of Micronutrients Involved in Bone Remodeling in
Relation to Bone Mineral Density and Physical Activity Levels: An Examination of
Pre-Menarcheal Female Gymnasts and Non-Gymnasts
Dr. Margaret Voss
Nutrition student awards and honors
University Level
University Scholar
Robert Vincent Swanda
Remembrance Scholar 16-17
Kimberly Michelle Juarez
Master’s Student Research Award
Sarah Kristine Skinner
College Level
Falk Scholar
Robert Vincent Swanda
Department/Program Level
Outstanding Dietetic Intern - Director’s Award
Emma C. Schmitt
Outstanding Graduate Assistant in Nutrition Science Award
Ashley Elizabeth Russo
Outstanding Graduate Student in Nutrition Science Award
Laura Rose Dragon
Nutrition Science and Dietetics Graduate Research Award
Sarah Kristine Skinner
Vershann Icem-Wright Professional Promise in Nutrition Science and Dietetics Award
Kimberly Michelle Juarez
Susan J. Crockett Prize for Student Leadership
Linsey J. House
Emily Gere Coon Award
Alyssa Detogni
Faculty Award for Excellence in Nutrition Science
Kaan Karahan
Florence B. Potter Memorial Award
Sasha Noelle Pourpezeshk
Marjorie V. Dibble Scholarship Award
Kathryn Jane Davis
Peer Leader in Nutrition Science and Dietetics Award
Robert Vincent Swanda
Nutrition Science and Dietetics Research Award - Undergraduate
Elizabeth Farrell Daly
Ruth Tolley Award - Women of the University Community
Gillian Glenn Kelly
Selleck Award
Christina Lipuma
Victoria F. Theile Scholarship Award
Beth-Elle Schussler
Victoria Li Scholarship Award
Christina Lipuma
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 7
Fall 2016
7
8/15/16 12:06 PM
Nutrition honor roll
Nutrition, BS
2016
Laura E. Boucher
Elizabeth Farrell Daly
Nancy Hilda Dannoun
Tara Kim Felser
Erika Lauren Goldstein
Sophia Louise Guida
Mariana Olga Hiotis
Linsey J. House
Rebecca Grace Knoerl
Cassandra Leigh Lacko
Christina Lipuma
Rachel Levy Montalbano
Faezah Medinah Muhammad
Margaret Tiss
2017
Rebecca Esther Alcosser
Janette Nazeli Bedoyan
Abigail Leigh Case
Wing Yee Cheung
Yuyun Cui
Kathryn Jane Davis
Susan M. Fukes
Meaghan Emily Harkins
Anisa Lila Kamel
Natasha Lynn Kavanagh
Robert Swanda ’16
named University
Scholar
Robert Swanda (center) pictured
with Professors Tanya Horacek
(left) and Margaret Voss (right).
Robert Swanda, a double
major in nutrition science in
Falk College and biology in The
College of Arts and Sciences
was named a 2016 Syracuse
University Scholar, the highest
undergraduate academic honor
that the university bestows.
This fall, Robert will begin
a Ph.D. program at Cornell
University in biomedical
science and physiology.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 8
Nutrition Science, BS
2016
Erin Marie Kavanaugh
Gillian Glenn Kelly
Jiaxin Li
Erin Jacqueline Mulvey
Elizabeth Ann Pabisch
Dominique Noel Pacitti
Sasha Noelle Pourpezeshk
Beth-Elle Schussler
Rae Jeanette Tobey
Maria Christina Winkworth
Sara Andre El-Amir
Julia Kameisha
Kaan Karahan
Robert Swanda
2017
Jordan Barnett-Kradjian
Arielle Jordan Hall
Kimberly Michelle Juarez
Tiffany Liao
Elena Michele Pierce
Xuanqing Wang
Alexandria Roman Yorke
2018
Nicolette Alfonso
Baylee Ann Carroll
Zhaoyin Chen
Alyssa Detogni
Stephanie D. Haber
Jaleh Kermani
Abigail Taylor Moore
Katie Eileen Obojkovits
2018
Caitlyn Marie Colto
Anthony Dean Dushane
Elizabeth Ogundare
Jessica Bari Rosenberg
2019
2019
Bridget Emily Clark
Natasha Karen Jackson
Olivia A .Cullen
Leah Kochen
Lesly Gomez
Yi Lyu
Alexis J. Maier
Markell R. Reid
Students maintaining at least a 3.4 GPA at the end of 2016.
Clair L. Russell
Nutrition Science, Master’s
2016
Mary Jo Deinhart
Laura Rose Dragon
Megan Marie Fleming
Rachael Lynn Mallory
Megan Elizabeth Mullin
Shannon Emily Nicholas
Linzi Qi
Ashley Elizabeth Russo
Sarah Kristine Skinner
Mary Welkie
2017
A’Keema Sha’Leigh Austin
Laura Beth Brown
Min Hu
Zijun Liu
Rebecca Jean Lustig
Miranda Danielle McConnell
Anthony Michael Murphy
Zhengli Shi
Marlei Blair Simon
Martha Renee Wasserbauer
Rachel Lauren Watkins
Chelsea Clareann Yager
* Bold indicates students maintaining ≥ 3.8 GPA.
Falk College and its nutrition programs gratefully acknowledge the following
gifts from the 2015-16 academic year. Every effort is made to be as accurate
as possible. If there is an error or omission, please contact us at 315.443.8989
or via email at [email protected].
Mr. Richard Anderson
Mrs. Melissa Anderson
Mr. Terry A. Bickhart
Mrs. Kathy F. Bickhart
Mrs. Barbara A. Braley
Ms. Kayley Marie Bradley
Dr. Kay Stearns Bruening
Dr. Barry A. Clark
Mrs. Rochelle A. Clark
Ms. Joan M. Christy
Mrs. Debra Z. Connolly
Ms. Martha L. Clark
Mrs. Diane R. Crossley
Mr. Thomas H. Curtin
Mrs. Kathleen A. McAvinue
Mrs. Sylvia Brooklyn Denhoff
Miss Heather A. Dunphy
Mrs. Helen Y. Duryea
Ms. Krista Marie Gratien
Mrs. Linda W. Harelick
Mr. Thomas B. Hayes
Mrs. Victoria S. Hayes
Dr. Tanya M. Horacek
Mr. Chris A. Horacek
Ms. Linsey J. House
Mr. Steven Kay
Mrs. Ellen Winer Kay
Mr. Stephen H. Kirsch
Mrs. Laurie B. Kirsch
Ms. Susan R. Klenk
Mrs. Denise M. Kolankowski
Mrs. Katherine D. Lathrop
Thank you for your support!
As you’ve read, our new ACE Center offers a
hands-on learning laboratory that prepares
students with traditional and emerging
professional competencies critical to effective
nutrition practice. We are very fortunate and
forever grateful for the generous and visionary
gift from Falk College alumna, Rhoda Dearman
Morrisroe ‘69, which created the ACE Center.
The good work in Falk College’s
nutrition programs, and all of our academic
departments, is made possible through the
support of many loyal alumni and friends,
as well as faculty and staff. Support at any
level is always appreciated and benefits our
Fall 2016
Ms. Katelyn Johanna Lieb
The Ann S. Litt Foundation Inc.
Mrs. Victoria R. Lounsbury
Ms. Madeline Quinn McColl
Mrs. Mary Lue Mueller
Mr. Mark A. Peterson
Dr. Susan L. Peverly
Ms. Arlene O. Sanoy
Ms. Alexa Leigh Scotto
Ms. Colleen E. Sheehan
Mr. Leslie W. Squire
Mrs. Sandra C. Squire
Miss Constance E. Vickery
Mrs. Lynn Hanig Waite
Mrs. Lucinda L. Wiestling
Mrs. Catherine M. Zbieszkowski
students. Perhaps this newsletter or visits to
our website have identified areas you would
like to learn more about. Whether you are
interested in supporting a specific aspect of
nutrition education at Syracuse University,
or thinking about ways to get involved, such
as professional mentorship, networking or
internships, I would welcome the opportunity
to talk with you personally. Please contact me
at 314.443.4588 or [email protected]. I look
forward to hearing from you and sharing details
about many wonderful projects on-going in Falk
College’s nutrition programs. Thank you.
Sincerely,
David A. Salanger, Assistant Dean for
Advancement and External Affairs
8
8/15/16 12:06 PM
Congratulations Class of 2016!
Students from the Class of 2016 were honored at Falk College Convocation on Saturday, May 14 and Syracuse University’s
Commencement the following day. We are proud of all of our graduates—now our newest alumni. Highlights of our students’ next steps
include:
Nutrition, BS
Julia Boileau
Seeking employment
Meghan Brown
Seeking employment
Laura Boucher
DTR exam
Kelly Brooks
DTR exam
Elizabeth Daly
Mass General DI
Nancy Dannoun
SU DI
Rachel Feldman
DTR exam; considering health coaching
Tara Felser
U. Buffalo DI
Sarah Frye
Kaan Karahan
Lab assistant at Cibo Vita, Fair Lawn
NJ (organic products from Turkey);
considering graduate/medical school in
future
Madeline McColl
Summer-Double H Ranch (medical
camp for children with life threatening
illnesses) Fall 16’ Skidmore College;
applying to PA programs
Skye Osuka
Accepted position with ENERGYbits
start-up company
Manager at Chipotle. Considering a
farm internship or graduate program in
agriculture
Sophia Sarraf
Erika Goldstein
Starting MS Clinical Nutrition, Lehman
College
Medical scribe at CITYMD; applying to
PA programs
Colleen Sheehan
Employed by ‘Nutritious Life’ in NYC
Sophia Guida
SU DI
Robert Swanda
Ph.D. program Cornell – Biomedical
Physiology with a focus in Integrative
Physiology
Mariana Hiotis
Starting grad school at SU
Linsey House
Edward Hines VA Chicago DI
Nicole Jones
ISPP Pepperdine DI
Rebecca Knoerl
BsN (Nursing)—St. John Fisher
Rochester, NY
Nutrition Science, MS
Laura Dragon
Cornell DI
Shannon Nicholas
U. Maryland Eastern Shore DI
Sarah Skinner
Starting Ph.D. in Kinesiology with a
concentration in Exercise Physiology
at the University of Illinois at UrbanaChampaign
Cassandra Lacko
Sodexo Allentown DI
Christina Lipuma
Brigham Women’s DI
Taylor Massey
Attending NYU for nutrition
Rachel Montalbano
Ohio State MNT combined grad DI
Faezah Muhammad
Teach for America
Mary Jo Deinhart
SU DI
Maggie Peck
University of Connecticut DI
Megan Fleming
Married and moved to Canada
Khija Rockett
Travel the world for year
Rachael Mallory
Oklahoma State University DI
Alexa Scotto
Rutgers DI
Megan Mullin
Employed near Syracuse
Dominika Siedlecki
DTR exam
Linzi Qi
University of Mississippi DI
Patrick Sullivan
Personal trainer and nutritionist
Ashley Russo
SU DI
Margaret Tiss
SU DI
Mary Welkie
Johns Hopkins DI
Lindsey Verrill
Job w/Boston start-up: Smart lunches
Zhaoxi (Alex) Wang
Applying to grad school
Deena Zeelens
Seeking employment; applying to DI
later
Nutrition Science, MA
Dietetic Interns, Certificate of Advanced Studies
Nutrition Science, BS
Kayley Bradley
Hospital Outreach Coordinator, Double
H Ranch Summer Program (medical
camp); applied to PA program/school
Harley Dinetz
Applying to medical scribe positions and
preparing to apply to PA programs
Sara El-Amir
Falk College internship with Dr. Gump’s
lead study; preparing to apply to
medical school
Kate Bartleson, RD
Pursuing an MS in exercise science at
SU
Kathleen Bump,
MBA, RD
Finishing her thesis
Lisa Eager, BS
(2015), RD
Seeking employment
Emily Kratz, BS
(2015), RD
Long-term care, Syracuse area (James
Square) and starting MPH at CNYMPH
Taylor Kerr, BS
(2015), RD
Seeking employment
Katie Mutter, MA
(2015), RD
Long-term care Syracuse area
(James Square)
Serena Ferris
Currently a medical scribe ay Crouse
Hospital; applying to PA programs
Anna Ogilvie, RD
Long-term care Albany area
Julia Kameisha
Working as nurse’s aide at an assisted
living facility in Portland, Maine;
interviewing w/PA programs
Emma Schmitt, RD
Long-term care Albany area
Stacia Southcott, RD
Community – WIC program, Otsego
County
Rachel Verdoliva, MA
(2015)
Community- Cooperative Extension
Oswego County
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 9
Fall 2016
9
8/15/16 12:06 PM
Students in the community
Nutrition-CPCS partnership
Falk College nutrition programs integrate theory and practice
through required, supervised courses, internships and service
learning opportunities to help them to be job-ready and
competitive upon graduation. We are proud of our students for
their involvement in the local community!
The Syracuse University volunteer nutrition programs facilitated
via the Mary Ann Shaw Center for Public and Community
Service (CPCS) are a great learning opportunity for nutrition
students while benefitting the community. Four nutrition students
coordinate the efforts of three programs and the general
volunteer match program under the direction of Liz Armstrong
at CPCS. Students submitted applications and were interviewed
to serve on a program. Thirty-four students were accepted as
volunteers for one of the three community-based programs.
Food Busters, our newest program, engages high school
students attending the Institute of Technology at Syracuse
Central (ITC) to increase their literacy, mathematics and science
comprehension by exploring the relationship between food,
nutrition, health and media. This year, the program was expanded
to Henninger High School (HHS). At ITC, with the help of seven
trained nutrition student volunteers, four lessons were developed
and delivered to 20 HHS, 50 ITC students, and 100 additional
students as ITC teachers taught the lessons to multiple classes.
Christina Lipuma and Katy Davis (and communication
design major, Elayna Milano) coordinated Food Busters, and Dr.
Margaret Voss provided advice. Books and Cooks, coordinated
by students Katy Davis and Meagan Harkin, focuses on literacy,
nutrition and food preparation for twelve elementary students
(ages 8-10) at Bishop Foery Neighborhood Center. They had 15
volunteers develop and lead 11 lessons. Cooking on the Hillside
is coordinated by Annalisse Baker. Six volunteers developed and
delivered 10 lessons working with approximately 15 high school
students on food preparation and food safety skills. Each year,
the project has a culminating Iron Chef-inspired competition.
Nutrition
presentation for
Colgate University’s
women’s lacrosse
and ice hockey
teams, October
2015.
Nutrition Education and Promotion
Association
The Nutrition Education and Promotion Association (NEPA)
organized and facilitated a well-attended panel about sustainable
diets on April 6, 2016. It included Allan Gandelman, owner of the
organic farm, Main Street Farms; Jennifer Wilkins, the Daina E.
Falk Endowed Professor of Practice in Nutrition and creator of the
Northeast MyPlate promoting local eating in the Northeast; Ruth
Sullivan, R.D., University Food Services; and Parvinder Singh,
executive chef, University Food Services. The panelists shared
their different perspectives about the connection between diet
and climate change, how they have experienced this connection
in their line of work, as well as how people can begin to eat in
a more sustainable manner. In addition to facilitating this panel
discussion this academic year, members of NEPA participated
in the Food Recovery Network with SU Dining Services, provided
nutrition education to students in dining halls and in the library,
and volunteered at various running events on and off campus.
The NEPA president this year was Linsey House and the group
faculty advisor was Dr. Lynn Brann.
In the past academic year, thirty-four nutrition students volunteered for the
Books and Cooks, Cooking on the Hillside and Food Busters communitybased programs.
Additional student highlights
Christina LiPuma, senior Honors nutrition
major and Remembrance Scholar, was
asked to serve on the Chancellor’s
work group for the academic strategic
plan—Work Group Discovery. Along
with Dr. Tanya Horacek, Christina had
a presentation accepted at the Society
for Nutrition Education, San Diego
July-August, 2016. The presentation
was entitled, “College Student’s Meal
Management and Fast Food Ordering
Behaviors.”
Mary Jo Deinhart G ‘16 and Rachael
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 10
Mallory G ‘16 spoke at Delta Delta Delta
Body Image Week, encouraging body
peace and a healthy lifestyle in October.
In addition to their presentation, they
offered healthy cooking recipes.
Nutrition major Elizabeth Daly’s
Honors Capstone was awarded a Crown
Award for Honors Capstone Funding. Her
project examined the traditional Native
American diet, the effects colonization
has had on current Native diets and
health, and current revitalization
projects to reverse the negative effects
Fall 2016
colonization has had on the diet, health
and lifestyle of Natives today.
The “Food Busters” program through
the Shaw Center was highlighted in the
January 2016 Syracuse City School
News Magazine. Christian LiPuma was
quoted and our students were thanked
for their volunteer work. The nutrition
students began developing this program
in Spring of 2014. Christina was the
current student leader for the project, and
Dr. Margaret Voss is the group’s faculty
advisor.
10
8/15/16 12:06 PM
Faculty and staff highlights
Congratulations Professor Sarah Short on 50 years of service!
September 2016 will mark five decades of nutrition
teaching, research and scholarship for Professor Sarah
Short. Internationally acclaimed for her professional
accomplishments and beloved by generations of students,
she is an expert in many health-related subjects, including
sports nutrition and medical biochemistry. Throughout her
career, she has made it a top priority to ensure students
are engaged and invested in the courses she teaches.
Outside of the classroom, she has written multiple
nutrition textbooks and dozens of journal articles. She has
made more than 1,200 television, radio and print media
appearances, with repeat presentations on The Today Show
and Good Morning America. She has travelled all seven
continents and 50 states. Congratulations, Dr. Short, with
deepest gratitude for your years of dedicated service to
Syracuse University and its students!
Since she began teaching in the 1960s,
Professor Short has used a variety of
methods to grab students’ attention
starting that first day in the classroom.
One year, she rode a motorcycle up a
classroom aisle in Newhouse I.
Photos courtesy of Syracuse University Archives.
Greetings from Qatar!
by Kay Stearns Bruening, Ph.D., R.D.,
F.A.N.D.
Asalaam alaykum (peace be upon you)
is the Arabic greeting I’ve heard many,
many times from nutrition students
during my time spent at Qatar University.
The QU human nutrition program was
granted candidacy for accreditation by
the Accreditation Council for Education
in Nutrition and Dietetics (ACEND) in
2014 and since that time, I have had
the pleasure of teaching students and
working closely with QU to help them
prepare for a program review and site
visit for full accreditation coming up in
November 2016.
In addition to teaching topics that
included Medical Nutrition Therapy,
Introductory Nutrition, Professional Issues
in Dietetics, and a senior seminar course,
I coordinated the formal review of the
curriculum. I also served as editor of the
self-study written by the program director.
The QU program is taught entirely in
English. It is a bachelor’s degree program
that includes supervised practice and
has a concentration in clinical pediatric
nutrition. Only women can be admitted
to the nutrition program, and it is housed
on the women’s campus at the university
(although I was free to go to any part of
the campus).
Qatar is a small country located
on a peninsula off Saudi Arabia. It is
surrounded by the body of water that
we in the west call the Persian Gulf, and
that people in this area call the Arabian
Gulf. It is a dry, desert country. Tap water
here is desalinated sea water, and nearly
all food is imported from Europe, Africa,
and North America. The main nutrition
problems in the country are diabetes/
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 11
obesity, including in children; vitamin D
deficiency; and a relatively high number
of children born with inherited metabolic
diseases.
While QU had a nutrition and
food science program for a number
of years, the growing population of
this small country, and its obesitydiabetes epidemic, created a need for
qualified nutrition professionals. While
Qatar shares many leading causes of
death with the U.S., there are several
differences. The #1 cause of death
in Qatar is motor vehicle accidents.
Congenital disease and low birth weight
are among other leading causes of
death and disability. These health issues
create a need for nutrition professionals
with expertise in weight management,
diabetes management, nutrition support,
renal and cardiovascular diseases, and
maternal-child nutrition. The main public
hospital system in Doha, Hamad Medical
Nutrition Day at Qatar University
Fall 2016
Corporation, operates seven hospitals
and many clinics. They expect to open
several primary health care centers and
additional hospitals in the coming year.
The dietitians at Hamad work for
a specific medical service, providing
nutrition care both for inpatients and
in the clinic. They were instrumental in
strengthening the curriculum by providing
guest lectures, completing surveys, and
providing feedback to allow me to adapt
the interactive skill workshops we use in
the SU medical nutrition therapy courses
for preparing students for local practice.
QU has provided many wonderful
opportunities for me to meet many people
while exploring a new culture. Students
came from Bahrain, Palestine, India,
Bangladesh, Egypt, Sudan, Yemen, Libya,
Jordan, Somalia, and Syria, in addition to
Qatar. Nutrition faculty were from Canada,
Sudan, and Jordan.
Diabetes education in Arabic and English
11
8/15/16 12:06 PM
Mediterranean Food and Culture 2016
by Tanya Horacek, Ph.D., R.D.
This was the ninth short–term
Mediterranean Food and Culture
experience I have run since 2011.
Three days in Maremma (southern
part of Tuscany) and a full week at the
argriturismo, La Ginestra, bumped the
trip up to a full two weeks. The trip
maintained many of the tried and true
experiences such as: working with the
vineyards and bees; making pizza in the
wood fired-stone oven, and; enjoying
many wonderful Tuscan meals made by
Lorenzo and/or Lidia at La Ginestra. We
visited the small artisanal producers for
Making gnocchi with Chef Jacopo
pasta (Pastificco Fabbri), pecorini cheese
(Corzano and Paterno), and cooked not
just one but two meals with Chef Jacopo
at his home in Montespertoli. While
in Montespertoli, we stopped at the
Saturday G.A.S. (cooperative) farmer’s
market, visited a grain mill and the
synergistic garden. We also ate our way
through Florence via the day-long Taste
of Florence tour. This year, in Maremma
we visited a new award-winning olive
press, Frantoio Franci, had meals at two
slow food restaurants: Antica Fattoria
del Grottaione Montenero d’Orcia and La
Dogana. We visited the famous Termi hot
springs, and a biodynamic organic farm,
Pruning the vineyards at La Ginestra
Making new connections in Italy
At the end of Dr. Tanya Horacek’s Mediterranean Food and
Culture course, she and Dr. Jennifer Wilkins met up in Rome to
begin a series of meetings to explore potential collaborations
and extensions for current and future public health, food studies
and nutrition study abroad courses. In Rome, they met with
the Director of GustoLab, Sonia Massari, Ph.D., and discussed
approaches to pedagogical teaching about food and the food
system that are experiential and involved design. At Rome’s
Sapienza University, they met with researchers in the Department
of Methods and Model for Economics, Territory and Finance
about economic and social assessments of community-based
Initiatives including community gardens being conducted as part
of the TESS (Toward European Societal Sustainability) Initiative.
After this meeting, they were treated to a tour of one of the
model community gardens involved in the project. From Rome,
Tanya and Jennifer traveled to Perugia for the third edition of
the Perugia Food & Sustainability Studies Conference (June
9-12), titled “Perspectives on Food and Landscapes” held at
The Umbra Institute. Several presentations provided much food
for thought related to campus-based and SU Abroad course
content and teaching approaches to engage students. After
the conference Dr. Horacek returned to Pisa to connect with
her students and return to the U.S. while Dr. Wilkins went on
to Florence where she met with SU Florence staff and visited
educational gardens in the city.
La Salve. In Parco Maremma, we road
bikes to and enjoyed the beach for a day.
At La Ginestra this year, we went black
truffle hunting with trained dogs, and
then prepared and enjoyed our spoils.
The students took full advantage of free
“state” museum day on the first Sunday
of the month and rather than just seeing
the Uffizi, each went to a number of
prominent museums.
Next year’s Florence study
abroad trip is planned for
May 16-30, 2017.
Students and Professor Horacek visit
La Dogana, a slow food restaurant
South Asia Culture-Food, Family and
Healthcare Systems
by Sudha Raj, Ph.D. R.D., F.A.N.D.
Group at the Taj Mahal
A group of seven undergraduate and graduate students along
with Dr. Sudha Raj made their maiden cultural immersion trip
to India from June 1-12, 2016. This three-credit course was
created by Dr. Sudha Raj, Associate Professor in Nutrition and
Dr. Kamala Ramadoss, Associate Professor of Child and Family
Studies. The purpose of this course was to help students
understand the regional and religious diversity of families in a
multilingual, multi-faith Indian society given the wider global sociocultural, political and economic forces influencing Indian society.
Increasing cultural diversity and globalization have created the
need for increased cultural competence in the education of
healthcare professionals including dietitians. Developing cultural
competency skills and becoming culturally sensitive is essential
to help students learn how to provide culturally appropriate and
acceptable care to their multicultural and multilingual patients.
continued on next page
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 12
Fall 2016
12
8/15/16 12:06 PM
continued from previous page
Becoming culturally competent entails
recognizing and respecting differences
in worldviews, dietary practices, ideas
about healthcare and different methods
of healthcare delivery to name a few.
While a lot of cultural information can be
gleaned from textbooks and other media,
nuances of culture are best studied
and appreciated through actual living
experiences. To that end we included the
cultural immersion experiences as one
approach to aid and improve students’
cultural competency skill development.
The course format consisted of
online instruction for two weeks (May
16-30), followed by a 12-day cultural
immersion trip to India. Students received
the didactic content consisting of web
lectures, readings, viewing documentary
films and assignments related to the
course through the two-week online
segment. Topics related to cultural
competency skill building, a general
overview of South Asian culture and
family systems, as well as specific issues
related to dietary practices, vegetarianism
and traditional and modern healthcare
systems in practice in South Asia were
covered. Pre-departure briefings on
packing, travel and health safety were
also included during this segment. The
12-day cultural immersion trip focused on
a six-day visit to the capital city of New
Delhi with a day of sightseeing to the Taj
Mahal and Agra Fort in Agra followed by a
six-day visit to Western India, specifically
the cities of Ahmedabad, Baroda and
Anand. The choice of Indian cities to visit
was based on logistic considerations as
well as cultural and historical significance.
During the trip we had the opportunity
to visit three academic institutions
that offer university degrees in Foods
and Nutrition; students interacted with
faculty and graduate students, listened
to their research presentations, visited
their facilities and shared their cultural
perspectives as visiting students.
The itinerary also included visits to
Hindu, Sikh and Islamic religious
centers, community food kitchens, an
At the Tribhuvan Das Foundation, an NGO
associated with the Amul Dairy Cooperative that
works for women’s empowerment and well-being
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 13
in. The efforts of
interactive tea
organizations such
demonstration
as SEWA (http://
and tasting,
www.sewa.org/),
senior citizen
a trade union for
home, a cultural
empowering poor
artistic center
women, Goonj
for classical
(www.goonj.org),
Indian dance,
which helps collect
food bazaars,
used items, repairs
spice markets,
and recycles them
and family
to be distributed
homes where we
where they will
shared meals
Photo in Ahmedabad with tour bus
do the most
with the hosts.
good, and Hope
In Gujrat we
Foundation (http://www.hopefoundation.
visited Mahatma Gandhi’s ashram in
ie/about-hope/), which focuses on
Ahmedabad and Asia’s largest dairy coempowering the underprivileged and
operative, AMUL (Anand Milk Cooperative
weaker sections of society by providing
Limited) and community service
compulsory vocational training were
organizations associated with AMUL
laudable, eye-opening and reinforced
such as the Tribhuvandas Foundation
the spirit of service to humanity. The
(TF) and milk collection centers in rural
organic food movement is gaining
areas. The AMUL brand was created in
momentum in India and we were able
1955 with a current portfolio of over
to learn about the Navdanya movement
100 milk and milk-based products;
(http://www.navdanya.org/about-us) and
AMUL is well known for beginning the
partake a meal at their organic café.
dairy co-operative movement in India
The movement aims to protect India’s
in the 1940s and making India the
biodiversity based food heritage through
world’s largest dairy producing country.
Bija Swaraj (creation of community seed
AMUL has since triggered a sociobanks and distribution of seeds); Anna
economic revolution in rural India by
swaraj (increasing awareness of the
generating gainful employment for the
benefits of local, fresh organic food); Bhu
most vulnerable sections of India’s rural
Swaraj (promotion of safe agro-ecological
masses especially rural women and
practices) and; Gyan Swaraj (promotion
landless laborers. The AMUL model
of knowledge democracy, knowledge
focuses on good remuneration to dairy
sovereignty and scientific research on
farmers while providing high quality
biodiversity, agro-ecology and climate
milk and milk products to consumers at
change and their impact on agricultural
affordable prices without middlemen’s
production and food security).
profit. Instead, the savings are directed
As the instructor for the course,
towards technological advancements and
I enjoyed this experiential learning
eco-friendly developmental projects that
opportunity with my students. I believe
increase milk production in a culturally,
it was a life-changing experience for my
ecologically, economically and socially
students that promoted understanding,
sustainable manner. Students visited
open communication and personal
rural families’ homes, dairy operations
reflections through a small group
and milk collection centers to see the
experience. While I wait to hear the
model in action. We also interacted with
details of their experience through their
rural health workers at Tribhuvandas
reflections and essays, I could see their
Foundation (TF), an integrated rural health
enthusiasm and desire to learn and get
NGO linked with the milk cooperative
the most from the experience. Despite
infrastructure in Anand. The foundation is
the sweltering heat, the students were
involved in the improvement of the health
enthusiastic, eager and willing to interact
of women and children in the villages
with the local people in India. We sought
surrounding the city of Anand by providing
the assistance of a travel company that
(a) primary health care through village
arranged our accommodations and travel
health workers for women and children;
itinerary. They also provided us with
(b) non formal education for pre-school
excellent, knowledgeable tour guides that
children, (c) income generating activities
also enhanced the travel experience.
for women and (d) environmental
We look forward to another South Asian
sanitation.
cultural immersion trip in the summer of
We visited other NGOs in these
2017 that will be offered under the able
cities that provide opportunities and
guidance of Professor Kamala Ramadoss.
resources to people especially the poor
In future years we hope to explore other
and vulnerable to unfold their hidden
cities in the south and eastern parts of
potentials, so that they can realize their
India.
aspirations and become contributing
members of the societies that they live
Fall 2016
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Comparative Food Policy course in development for Summer 2017
Jennifer Wilkins, the Daina E. Falk
Professor of Practice is currently
designing a three-credit study abroad
course to be taught for the first time in
summer 2017: Food Policy: A U.S. and
U.K. Comparison. This course, which will
be open to juniors, seniors and graduate
students, builds on the content of NSD
756—Food and Public Policy, a graduate
course she now teaches in the Spring
semester.
The course introduces students
to food policy and how United States
food and agriculture policy compares
with the British system. In light of the
recent Brexit, students will pay particular
attention in discussions with British
food policy experts on how Britain’s
exit from the European Union will likely
impact the Common Agriculture Policy.
This course takes a systems approach
to considering policy and assumes that
food and nutrition policy at its best will
promote public health, sustainability, and
social justice, but that powerful societal
forces often prevent policy from reaching
these goals. Students will compare public
policy development processes, the role of
stakeholders in food policy making, and
cultural, social, economic and political
influences on policy in the U.K. and U.S.
contexts.
Additional faculty and staff highlights
Lynn Brann, assistant professor, is now
a Fellow of the Academy of Nutrition
and Dietetics (FAND). This designation
recognizes her commitment to the field of
dietetics and celebrates her professional
accomplishments and pursuit of life-long
learning.
Debbie Connolly, DI director, and Nancy
Rindfuss, DPD director, each successfully
submitted their five-year Program
Assessment Reports (PAR) for the
Dietetic Internship and Nutrition Dietetics
(respectively) to ACEND on October
30. Debbie Connolly, as NYS Academy
of Nutrition and Dietetics public policy
coordinator, led 17 NYSAND members,
including former students, to Capitol Hill
to lobby for Treat and Reduce Obesity Act,
Reauthorization of the Older Americans
Act, and Preventing Diabetes in Medicare
Act. On November 13, 20 preceptors
and NSD faculty attended the DPD/DI
Advisory Board Meeting. The meeting
included a tour of the new ACE Center.
Tanya Horacek, professor, received an
$81,617 continuation award from the
Department of Agriculture, University of
Tennessee, Get Fruved: A Peer-Led,
Train-the-Trainer Social Marketing
Intervention to Increase Fruit and
Vegetable Intake and Prevent Childhood
Obesity. The period of performance
spanned August 2015 – July 2016.
Sudha Raj, associate professor, has been
invited to write a chapter on vegetarian
practices among Asian Indians and their
risk of disease for a new book titled
Vegetarian Nutrition and Wellness. She will
also write a chapter on nutrition transition
in chronic disease for Integrative Medical
Nutrition Therapy: Principles and Practices.
She recently submitted an invited
editorial entitled, “Holistic Dimensions
of the Science of Food and Nutrition” to
be published in a forthcoming issue of
the Annals of Ayurvedic Medicine. She
created the first module on an overview
of vegetarian diets now available as
part of the Online Certificate of TrainingVegetarian Nutrition, Vegetarian Nutrition
Dietetic Practice Group of the Academy of
Nutrition and Dietetics. One of the original
authors of the Academy of Nutrition
and Dietetics Integrative and Functional
Nutrition SOP and SOPPs, she has been
invited to revise these standards over the
next year.
Margaret Voss, professor of practice,
returned to the National Science
Foundation in October to serve on
another grant review panel for the
Integrative Organismal Systems Division
of the Physiological and Structural
Systems Cluster. Additionally, she
presented a talk at Clarkson University for
the Biology seminar series in September
entitled, “The metabolic ecology of
artificial light at night.”
Jennifer Wilkins, the Daina E. Falk
Endowed Professor of Practice, Nutrition,
presented, “Regional Dietary Guidance:
Issues and Opportunities for Food
Justice” at the Syracuse Food Justice
Symposium. At the NE Sustainable
Agriculture Working Group Conference
held in Saratoga Springs, she presented,
“MyPlate—Northeast: A Tool for
Promoting ‘Sustainable Diets.”
Congratulations Falk
College nutrition retirees,
welcome new staff!
In December 2015, Falk College and
its nutrition program wished two staff
members well on their retirements
effective at the end of 2015.
Congratulations and best wishes to Susan
O’Brien, administrative assistant (20112015) and Cindy Wiestling, administrative
assistant (2005-2015). Thank you for your
dedication and service to our students
and Syracuse University’s Falk College!
We are pleased to welcome Donna
Sparkes as the new administrative
assistant in Nutrition.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 14
Cindy Wiestling and Susan O’Brien
Fall 2016
Donna Sparkes
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8/15/16 12:06 PM
Faculty publications and presentations
Research publications
Augustine JA, Lefferts WK, Dowthwaite
JN, Brann LS, Brutsaert TD, Heffernan
KS. Subclinical atherosclerotic risk
in endurance-trained premenopausal
amenorrheic women. Atherosclerosis.
2016;224:157-164.
Horacek TM, Dede Yildirim E, Kattelmann
K, Byrd-Bredbenner C, Brown O, Colby S,
Greene G, Hoerr S, Kidd T, Koenings MM,
Morrell J, Olfert MD, Shelnutt K, White
A, Phillips B. Path analysis of campus
walkability/bike-ability and college
students’ physical activity attitudes,
behaviors and body mass index. Am J
Health Promo (In Press).
Quick V, Byrd-Bredbenner C, Shoff
S, White AA, Lohse B, Horacek T,
Colby S, Brown O, Kidd T, and Greene
G. Relationships of sleep duration
with weight-related behaviors of
U.S. college students. Behavioral
Sleep Medicine. 2016:1-16 DOI:
10.1080/15402002.2015.1065411.
Quick V, Byrd-Bredbenner C, Shoff
S, White AA, Lohse B, Horacek T,
Kattelmann K, Phillips B, Hoerr S, and
Greene G. A streamlined, enhanced
self-report physical activity measure
for young adults. Intern J Health
Promo Educ International Journal of
Health Promotion and Education, DOI:
10.1080/14635240.2016.1169941.
Sudha Raj wrote a review for H-Asia,
H-Net Reviews on Andrea Wiley’s book
Cultures of Milk: The Biology and Meaning
of Dairy Products in the United States
and India. May 2015.https://www.h-net.
org/reviews/showpdf.php?id=42213.
Margaret Voss “A framework to assess
evolutionary responses to anthropogenic
light and sound” Trends in Evolution and
Ecology, Volume 30, Issue 9, p550–560,
September 2015.
Barriers to and Facilitators of Dietetics
Education among Students of Diverse
Backgrounds: Results of a Survey.
Crystal L. Wynn, Sudha Raj, Frances Tyus,
Yvonne D. Greer, Rita Kashi Batheja,
Zareena Rizwana, Rosa K. Hand. Journal
of the Academy of Nutrition and Dietetics
(In press).
Wilkins Jennifer L, Rangarjan A, &
Farrell T. Linking vegetable preferences,
health, and local food systems through
community supported agriculture.
Accepted for publication in the Journal
Public Health Nutrition.
Conference presentations
Razza R, Brann LS, Bergen-Cico D. et al.
Development and Evaluation of a MindBody Awareness Intervention to Enhance
Self-Regulation and Promote Healthy
Weight Among Young Children. Selected
Poster Presentation at the Association
for Psychological Sciences Annual
Conference, May 2016 in Chicago, IL.
Brann LS, Castro K, Karp S, Scerpella TA,
Dowthwaite JN. Examination of Dietary
Intake and Dietary Supplement Use to
Identify Key Nutrients of Concern among
Girls. Selected Poster Presentation at
the Food and Nutrition Conference and
Exposition in Nashville, TN on October 6,
2015.
Brann LS, Razza R, Bergen-Cico. The
Development and Evaluation of a Mindbody Awareness Intervention to Enhance
Self-Regulation as a Mechanism to
Promote Healthy Weight among Young
Children. Falk College Research Center,
Research Colloquium Series Invited
Presentation. Presented on September
18, 2015.
LiPuma C, Horacek TM College Student’s
Meal Management and Fast Food
Ordering Behaviors Accepted to Society
for Nutrition Education. San Diego JulyAugust, 2016.
Tanya Horacek (PFN) presented A
Simple Convenience Store SHELF
(Supportive Healthy Environment for
Life-promoting Food) Audit. Society for
Nutrition Education and Behavior (SNEB).
Pittsburgh, PA, July 25-28.
Other posters/presentations at SNEB
in San Diego, Co from Dr. Horacek’s
research:
White J, et al. Campus Environment
Perceptions Impact Fruit and Vegetable
Intake and Vigorous Physical Activity in
College Students.
Colby SE, et al. A Social Marketing and
Environmental Change Intervention: Get
Fruved Years 01-02.
Riggsbee K, et al. Social Media and
Dietary Patterns Among College Students.
Sowers, MF, et al. Comparison of Peer
Mentors’ and Mentees’ Health Behaviors:
Get Fruved Study.
Hanson A, et al. An Evaluation of the
Relationship between College Students’
Cooking Skills, Frequency, and SelfEfficacy and Fruit and Vegetable Intake
and Body Mass Index: GetFruved Study.
Other posters/presentations at
Experimental Biology (EB), American
Society of Nutrition (ASN), San Diego, CA.
April 2-6, 2016.
Olfert MD, et al. Sleep and Stress Level
of College Students Developing a Health
Promotion Intervention: Get Fruved Study.
Barr ML, et al. Recruitment Strategies
Implemented Across a Four-State Lifestyle
Intervention: Get Fruved Study.
Barr ML, et al. Fruit and Vegetable
Consumption and Physical Activity in
Young Adults: Get Fruved Study.
Colby S, et al. Peer Mentoring to Prevent
Obesity in First-Year College Students:
Get Fruved Study.
Raj S. and Narayanan R. Revival of
traditional food systems: their implications
for agribusiness and nutrition at the
International Conference on Agribusiness
in Emerging Economies –Institute for Rural
Management, Anand, India. January 6.
Hugh Joseph, Kate Clancy, Jennifer
Wilkins, Roundtable: Developing
Sustainable Dietary Guidance. Agriculture
Food and Human Values Society/Society
for the Study of Food and Society Joint
Meetings, Toronto, June, 2016.
Jennifer Wilkins and Hugh Joseph
Developing and Promoting Sustainable
Dietary Guidance, Society for Nutrition
Education Behavior Annual Meeting
Workshop, San Diego, CA. August 3, 2016.
Alumni updates
Loneke Blackman (MS, 2000) is a Ph.D.
candidate in nutrition at The University of
North Carolina at Chapel Hill. Dissertation
includes a six-month behavioral weight
loss intervention, called Sisters in Health,
focusing on black women.
Jessica Bramble, RD (MA, 2014) is
Sodexo dietitian at St. Camillus in
Syracuse, NY.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 15
Kathleen Bump, RD (MS, 2016) was
selected to receive an Academy of
Nutrition and Dietetics Foundation
Scholarship, Irene Jones Scholarship.
Matthew Chan (BS, 2014) traveled as
part of a global volunteer team to Nepal
in January to assist a village in the
Himalayas drastically affected by the April
2015 earthquake. Throughout this trip,
Fall 2016
he did a lot of work in cob building. He
also assisted with building a greenhouse
to house coffee, avocado plants and
other plant saplings as a means of
alternative income for the village.
Matthew hopes to be involved in more
humanitarian and disaster relief work in
the future.
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Chaya (Mono) Charles, RD (BS, 2008,
MS, 2011) has been teaching a variety
of classes for SU since 2014. She
is currently teaching Food Service
Systems, Cost Control, Human Resource
Management and will add Food Sciences
this fall. Many thanks Chaya!
Brittany L. Chin, RD (BS, 2010),
content marketing manager for Pure
Barre, is finishing an MS in Health
Communications at Boston University. Her
Chicken Sausage, White Bean and Kale
recipe was published in Food & Nutrition
magazine in December 2015.
Kristen N. Conway, MS, RD, CLC (BS,
2014) is a clinical dietitian at the
Mohawk Valley Psychiatric Center.
Michele Quinones Diaz, RPA-C, RD (BS,
2006) had a baby boy, Julian Maximus
Diaz, born on April 3, 2016, weighing
8 lbs. and 7 oz.
Jaapna Dhillon (MS, 2013) earned a
Ph.D. in nutrition science from Purdue
University in August.
Ashley Dimon (BS, 2013) is starting
Marywood University Distance DI in the
fall.
Mallory Doolan, RDN (BS, 2015) is
working at Falmouth Hospital in Cape
Cod, MA.
Sara El-Amir (BS, 2016)
attended The Global
Forum on Youth, Peace
and Security held
in Amman, Jordan
as a United Nations
delegate (rapporteur).
The conference hosted 500 government
officials, youth-led organizations, young
peace builders from over 100 countries,
and policy experts.
Nasser Judeh, Deputy Prime Minister and
Minister of Foreign Affairs of the Hashemite
Kingdom of Jordan (left) and Sara El-Amir.
Meagan Giovanni (BS, 2013) is accepted
to medical school at Still University in
Arizona.
Jennifer Griffin, PA-C, RD (BS, 2007) is
now a physician assistant at the Hospital
for Special Surgery at Lenox Hill Hospital.
Miho Hatanaka (BS, 2015) won the
Academy of Nutrition and Dietetics
Foundation Ann Litt scholarship for
2015-16.
Nutrition@Syracuse
1562 Nutrition Newsletter_13.indd 16
Remembering Victoria ‘Tori’ Li ‘12
Class of 2012 Nutrition graduate Victoria ‘Tori’ Li
passed away in November 2015. She was working as a
clinical dietitian after completing her dietetic internship,
spreading her knowledge and compassion to her
clients in New York City. Among her many contributions
to the campus and local Syracuse communities while
she was a student here, she co-founded “Books and
Cooks,” a program recognized by former President Bill
Clinton’s Global Initiative to help realize literacy and
improved health. Tori is greatly missed, but will never be
Victoria Li
forgotten. To honor Victoria and her spirit, the Nutrition
Department has created a scholarship award in her name to be given annually to a
deserving dietetics student. The first annual Victoria Li Award was presented in May
to nutrition major Christina LiPuma ‘16. For more information, including making a
gift to this award in Tori’s honor, please contact David Salanger, assistant dean for
advancement and external affairs, Falk College, [email protected].
Tessa Hockley (BS, 2015) and Catie
Blakeman (BS, 2015) attended FNCE,
Nashville, TN, October 2015
Tessa and Catie are pictured here with
Dr. Brann at FNCE 2015.
Qianzhi Tea Jiang (MS, 2011) is finishing
her Ph.D. dissertation at UMass Amherst
while working as a research assistant for
UMass Dining.
Shelagh (Ramsden) Marshall, RD, LDN
(BS, 2014) is the clinical RD at UMass
Memorial Medical Center and owner of
Virtually Nutritious.
Sambo Men (BS, 2015) will start at St.
George’s University Medical School in
Grenada, West Indies, this fall, followed by
clinical rotations at affiliated hospitals in
New York City.
Jenifer La, RD (BS, 2014) is a
visiting lecturer at Keene University in
NH. She applied to the MS program at
Northwestern University.
Lindsey LaDue (BS, 2014) is the BOCES
dietitian for Baldwinsville, Liverpool, and
Solvay and Wellness Workdays consulting
for BJs employees.
Sarah Pagano (BS, 2014) competed in
July to earn a spot on the U.S. Olympic
Track and Field Team in the Women’s
10,000 meter event.
Linyue Peng (BS, 2014) will be starting
Immaculata University Philadelphia DI in
the fall.
Monica Sathyamurthy, RD (MS, 2012)
is clinical nutrition manager, Syracuse VA
Medical Center
Fall 2016
Jessica Redmond, RD (NSD adjunct
instructor) Ph.D. candidate in Exercise
Science, ‘16 and longtime adjunct
instructor for our department received
the well-deserved Academy of Nutrition
and Dietetics Emerging Dietetics Leader
Award. We are excited but sorry to see
Jessica go as she accepted a tenure
track position in Utica, which is getting its
dietetics program started.
Maggie Rourke MPH, RD, CDN (BS,
2009) is dietitian for Urban Health Plan,
Inc. and adjunct instructor.
Katryn (DeIeso) Szklany, RD CNSC (BS,
MA 2011) taught NSD 326 Practice of
Dietetics. She is a clinical dietitian for St.
Joseph’s and adjunct instructor for the
year in Falk College. Congratulations to her
and Greg on their baby girl, Clara, born in
May 2016.
Marlei Simon, RD (BS, 2014) and
current MS student received the
Patsyjane O’Malley Memorial Academy
of Nutrition and Dietetics Foundation
Scholarship three years in a row.
Sarah Trist, RD (BS, 2004) is at
Highmark Pittsburgh, PA and the current
chair of the Hunger & Environmental
Nutrition Dietetics Practice Group.
Jennifer (Styles) Zuercher, Ph.D., RD
(MA, 1998) is an assistant professor and
Nutrition Program Director, Department
of Kinesiology and Health Education,
Southern Illinois University Edwardsville.
Please send us your news!
We love to hear from our graduates!
Visit our class notes link at falk.syr.
edu, or send them to us at falk@
syr.edu. We are located at 550
White Hall, Falk College, Syracuse
University, Syracuse, New York
13244, (315) 443-5573. We look
forward to hearing from you.
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