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A new decade of Nutrition@Syracuse

This was a milestone year as Nutrition at Syracuse turned 100! We had a grand celebration in September 2017 and were glad so many of you joined us. We had amazing presentations given by alumni and friends of the College, a silent auction, and a wonderful display of our history. This history now lives outside of the Nutrition program’s academic suite for all to see, and can be seen in this newsletter as well.

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~ Tanya M. Horacek, Ph.D., R.D. Director of Undergraduate Programs and Professor of Nutrition

From the Dean…

What a year it was! The commemoration of 100 years of nutrition education at Syracuse University with various events in 2017 brought students, faculty, staff, alumni, donors, community partners, and friends together to recognize the past and prepare for the future. The powerful presentation by supermodel and body image advocate, Emme, for the Third Annual Ann Litt Distinguished Speaker Series hosted during National Eating Disorders Awareness Week in February 2018 illustrated that Falk College continues to lead the way in preparing and inspiring future nutrition professionals.

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~ Diane Lyden Murphy, M.A., M.S.W., Ph.D., Dean, Falk College

Falk College celebrates 100 years of nutrition education at Syracuse 

In celebration of 100 years of nutrition education, Falk College hosted nearly 150 guests including current students, alumni, community partners, current and retired faculty and staff, and other members of the campus and local communities at the Marriott Syracuse Downtown on September 22, 2017. The evening included remarks by event chairperson, Lynn Brann, associate professor of nutrition, Diane Lyden Murphy, dean of Falk College, and Michele Wheatly, vice chancellor and provost at Syracuse University. In addition to networking and reminiscing, attendees enjoyed a silent auction that raised more than $2,000 to support nutrition students’ community service projects, research efforts, and study abroad experiences. 

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Photos in this section of the Newsletter included: Alumna Amy Hoover, faculty members Jane Uzcategui and Tanya Horacek, and alumna Kathryn Szklany. Alumna and keynote speaker Wendy Demark-Wahnefried ’88 addresses the role nutrition science can play in reducing the nation’s burden of cancer. Nutrition administrative assistant Donna Sparkes with students greeting guests at Friday evening’s 100-year celebration. Alumna Cindy Chan Phillips provides a demonstration during her presentation, “Adding Flavor to Heart Health.” Professor emerita, Lois Schroeder, former dean of the College for Human Development and instrumental in Falk College’s nutrition programs for many years, with Rhonda Mona, an alumna of the dietetics coordinated program. Daina Falk conducts a cooking demonstration in the ACE Center. Friday reception guests included Ruth Sullivan, Kay Stearns Bruening, emeriti professors Lois Schroeder and Pirkko Turkki, and Kelly Boswell. Celebrating at the Hotel Syracuse were David Salanger, Lynn Brann, Kay Stearns Bruening, Rhoda Dearman Morrisroe, Dean Diane Lyden Murphy, and Paul Morrisroe. Syracuse alumni Marvin and Helaine Lender in the audience for a food demonstration in the ACE Center. Otto and program guests have lunch in the Falk Complex on Saturday, September 23. 

Nutrition science graduate program update 

by Lynn S. Brann, Ph.D., R.D.N., F.A.N.D. 

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In terms of curriculum, we continue to move the Certificate of Advance Studies (C.A.S.) in integrative and functional nutrition forward through the curriculum approval process. We will be transitioning courses included in this C.A.S. to an online format to have a greater reach for interested students. Additionally, we will be spending time this summer and into the fall planning on how we will position our graduate program for students interested in becoming Registered Dietitian/Nutritionists using the Academy of Nutrition and Dietetics Future Education Model. We are very pleased to welcome Nikki Beckwith as our new dietetic internship director. She brings with her several years of clinical experience and a passion for the profession of dietetics. The nutrition faculty strive to positively contribute to the nutrition field by providing graduate students with an exceptional graduate school experience. 

Nutrition Program News & Notes

The Litt Distinguished Speaker Series

The Litt Distinguished Speaker Series is named after Falk nutrition alumna, Ann Selkowitz Litt ’75, a nationally known nutritionist who helped children and adolescents with eating disorders and assisted developing athletes in reaching their full potential. The nutrition consultant to CosmoGirl magazine, Litt was the author of The College Students’ Guide to Eating Well on Campus, Fuel for Young Athletes, and the A.D.A. Guide to Private Practice. She was the nutritionist for the N.F.L.’s Washington Redskins and served as spokesperson for several media campaigns, including the Got Milk campaign. After her death, the Ann. S. Litt Foundation, Inc. was created to support nutrition education. 

Nutrition program hosts Emme for Ann Litt Distinguished Lecture 

by Michele J. Barrett 

On February 28, 2018, Falk College and its nutrition program hosted supermodel and body image advocate, Emme ’85, for the Third Annual Ann Litt Distinguished Lecture Series. Coinciding with National Eating Disorders Awareness Week, her presentation, entitled “Facing our fears: Embracing the ones we’re with,” was followed by a reception and book signing of her newest book, Chicken Soup For The Soul Curvy and Confident: 101 Stories of Loving Yourself and Your Body. Guests were also treated to a “Fashion Without Limits (F.W.L.) Pop-Up Show” with designs created by Syracuse University fashion students as part of the FWL initiative. 

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Photos in this section of the Newsletter included: Tanya Horacek, Kay Bruening, Emme, Lynn Brann, Susan Klenk, Diane Lyden Murphy following the Litt Lecture. Emme signs copies of her newest book, Chicken Soup For The Soul Curvy and Confident: 101 Stories of Loving Yourself and Your Body. Jacqueline Misch G’18, Mariana Serback G’18, Emme, and Iris Jaquez G’19. 

Fourth Annual Ann Litt Lecture to feature Katy Meassick November 15 

Falk College’s Nutrition program is pleased to announce the Fourth Annual Ann Litt Distinguished Lecture Series will feature alumna Katy Meassick, R.D. on November 15, 2018. Katy is the performance dietitian for the Cleveland Browns, overseeing the team’s nutritional needs since 2016. She currently oversees the menus in the players’ café and institutes nutritional protocols for injured athletes and those athletes in need of weight guidance. She manages body composition while setting off-season weight goals for each athlete with discussions with the players’ position and strength coaches. 

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Katy is a registered dietitian with the Academy of Nutrition and Dietetics and is a member of the Sports, Cardiovascular, and Wellness Nutrition (SCAN) dietetic practice group. Katy is also a board certified specialist in sports dietetics, and a certified athletic trainer with the Board of Certification for Athletic Trainers. She is also a member of the Collegiate and Professional Sports Dietitians Association (C.P.S.D.A.) where she participates on the Conference Committee. 

NSD faculty to lead planning for 2019 S.N.E.B. Conference in Orlando 

Pack your beach bags! The 2019 Society for Nutrition Education and Behavior (S.N.E.B.) Annual Conference will be held in Orlando, Florida beginning Saturday, July 27 through Tuesday, July 30 at the Hyatt Regency Grand Cypress. Jennifer Wilkins, the Daina E. Falk Endowed Professor of Practice in Nutrition, is the incoming president-elect for S.N.E.B. and in that position will be responsible for planning the 2019 conference. Students interested in being part of this planning process will have opportunities to engage and provide input. 

Falk College celebrates Child Nutrition Day 

by Michele J. Barrett 

What do you get when you put a bell pepper and a carrot together with corn niblets, green beans, blueberries, and eggplant? 

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Photos in this section include: Chef Mary Kiernan demonstrates the rainbow of foods to children at Bernice M. Wright Lab School. 

News from the Nutrition ACE Center 

Cooking on the Hillside 

Cooking on the Hillside is a program that engages high school youth in making healthy, nutritious food choices while learning cooking and food safety skills. The program occurs once per week at the Hillside Work- Scholarship Connection (Hillside). The mission of Hillside is to increase the graduation rates of students by providing long-term advocacy, academic resources, life skills development, and job training. The SU Nutrition Volunteer Coordinator for Hillside this year was Elizabeth Eisner ’18. In April, the Hillside students visited campus for a food demo in the ACE Center and tour of Falk College. 

Practice of Dietetics course food demonstrations 

This is the third semester we have incorporated food demonstration skills in the sophomore-level Practice of Dietetics class. Students complete four labs throughout the semester that include watching a cooking demonstration by the instructor, practicing a food demonstration with a partner, taping a food demonstration from their own kitchen/ dorm and a final food demonstration where they pick a recipe to cook and demonstrate while weaving in important nutrition education. This November, the class will be providing a cooking demonstration on healthy tailgate recipes for guests of the Syracuse University Board of Trustees. 

Biochemical and Physical Assessment course uses metabolic and biochemistry equipment 

The Biochemical and Physical Assessment course completed another successful semester using the ACE Center metabolic and biochemistry equipment. We plan to add additional hematology techniques to the course in the future. We look forward to incorporating the department’s patient care mannequin into the course in the upcoming year. 

Demonstration classes 2017-2018 

During Fall 2017, Cooking to Improve Athletic Performance, Cooking Healthy on a Budget and the new Cooking with Local Ingredients were all a hit in the ACE Center. For the spring, the new Vegetarian Nutrition demonstration class had a variety of tasty recipes for the students. 

Aphrodisiac cooking class 

A “Frisky February” collaboration with Falk College, the Health Services Office of Health Promotion, and the Bedsider Campus Ambassador Team included a demonstration, discussion and great food. Lisa Thomas, R.D., provided a cooking demonstration in the ACE Center on some sensual recipes with discussion from the Bedsider Campus Ambassadors about aphrodisiacs and spicing up your sex life. Participants sampled salads, smoothies, and other interesting recipes. 

Photos in this section include: Elizabeth Eisner ’18 at April food demo and Falk tour for local high school students. 

Nutrition at Syracuse: Established 1917 

When nutrition courses debuted at Syracuse University, cooking laboratories included 24 gas stoves, one fireless cooker, and a coal range. What a difference a century makes! At the same time, some things haven’t changed: experiential learning thrived in the program’s early years and remains an integral part of the nutrition program today. One of the earliest examples of service learning in Falk College’s history is attributed to nutrition students who responded to an urgent call from the city’s Welfare Department during the Great Depression and helped mothers prepare healthy, appetizing meals from their food distribution packets. Whether it is the nutritional status of adolescents, childhood obesity, diet-related disease epidemics, or dozens of contemporary issues we face today, nutrition at Syracuse has evolved to meet the dynamic needs of the community and continues to be at the forefront of nutrition education. 

1917

Syracuse University offers its first course in home economics. The School of Home Economics opens the following year, part of the College of Agriculture housed in Slocum Hall. That same year, the American Home Economics Association cancels its annual meeting because of its members’ obligations to World War I efforts. A small group of dietitians gather in the Cleveland Hospital basement to discuss how to better assist in the war effort. From this meeting, the American Dietetic Association is founded. 

1921

Due to rapid expansion, the University’s School of Home Economics is transitioned to the College of Home Economics, with Florence Knapp as founding Dean. In the mid-1920s, the majority of dietitians work in hospitals. Others are employed as cafeteria directors, public health or infant welfare dietitians, as well as nutrition teachers and researchers. 

1928

Edith Nason, a distinguished food scientist with a Ph.D. in chemistry from Yale, joins the Syracuse University faculty. Pictured is a late-1920s Syracuse University nutrition lab. 

1937

Ancel Keys, physiologist at the University of Minnesota, personally raises money to develop emergency rations, eventually named K-rations, to sustain troops in the field for up to two weeks. Later in 1944, Keys begins the Minnesota Starvation Experiment with 36 conscientious objectors as test subjects to study the physiological and nutritional consequences of semi-starvation among concentration camp survivors. 

1938

The Home Economics Club is established. Pictured is the Syracuse University Quad in the 1930s. 

1946

Anne Bourquin, who joined the Syracuse University faculty in 1930, helps organize the Onondaga County Home Bureau Food Wagon, a rolling school on canning. She is known for her trailblazing research on riboflavin and rigorous advanced nutrition courses. 

1947

The College of Home Economics announces the first Community Nutrition Institute under the direction of the Department of Nutrition, sponsored jointly by Syracuse University and the New York State Department of Health. Pictured are Community Nutrition Institute attendees. Also pictured are nutrition students in the 1940s. 

1948

Under the direction of Edith Nason, recipes for the popular Hamilton Beach Food Mixer are tested and used to teach home economists at Syracuse. Pictured is a 1948 scene from the College of Home Economics. 

1950

The Delaney Committee starts a Congressional investigation of the safety of chemicals in foods and cosmetics, laying the foundation for the 1954 Miller Pesticides Amendment, the 1958 Food Additives Amendment, and the 1960 Color Additive Amendment. 

1951

Syracuse University begins a doctoral degree program in home economics. 

1956

U.S. schools receive reimbursement of 8 cents per pint of milk provided to students. This later becomes the Special Milk Program. 

1959

By the late 1950s, fast food restaurants are abundant in the U.S. Items such as Cheez Whiz, Sweet’N Low, and Tang are invented and become popular among consumers. 

1963

Julia Child’s most notable television program, The French Chef, premieres. 

1965

The first kitchen countertop microwave is introduced, selling for $500. 

1967

The College of Home Economics begins offering a semester in the Netherlands with courses in nutrition. That same year, John van Hengel opens the world’s first food bank in Phoenix, Arizona. St. Mary’s Food Bank, still in operation, distributed more than 250,000 pounds of food to 36 charities in its first year alone. 

1970

Starting in the 1970s, global movements concerned with pollution and the environment begin to focus heavily on organic farming. A major goal of the organic movement is to encourage consumption of locally grown food. Slogans such as “know your farmer, know your food” become popular. Pictured are Syracuse nutrition students in the 1970s. 

1971

The College of Home Economics is renamed the College for Human Development. Two years later, a major in clinical nutrition is added following approval by the American Dietetic Association. Pictured is a scene from a 1970s Coordinated Dietetics Clinical Conference. 

1973

The American Dietetic Association introduces the first National Nutrition Week, which later becomes National Nutrition Month in 1980.

1974

Enrollment in the College for Human Development is 645 and tuition is $2,600 per year.

1975

Syracuse nutrition professor Sarah Short is featured in The New York Times, who called her teaching methods, such as riding into class on a motorcycle, “outlandish.” Short graduated from the College of Home Economics with a degree in nutrition in 1946. In 2017, she is honored for 50 years of teaching at Syracuse University. Also in 1975, Saudi Arabia grants Syracuse University’s College for Human Development funding to train Saudi men to run school lunch programs. Pictured are students from Saudi Arabia. That same year, the Kellogg Foundation provides a grant for registered dietitians to earn master’s and doctoral degrees to teach in nutrition/dietetics programs.

1977

There are 15 degree programs in the College for Human Development and 138 students in its human nutrition program.

1980

The U.S. Department of Agriculture and U.S. Department of Health and Human Services publish the first Dietary Guidelines for Americans. These are updated and released every five years. From 1980 to 1986, Syracuse University’s Department of Nutrition collaborated with Onondaga Community College’s College for Living program. Syracuse students from the Department of Nutrition and the Department of Special Education taught cooking skills to persons with disabilities. Syracuse University nutrition professor Victoria Thiele’s 2nd edition of Clinical Nutrition is published by C.V. Mosby Company. It is the textbook for her Diet in Disease course at Syracuse, which later evolves into Medical Nutrition Therapy.

1987

 Enrollment in the College for Human Development tops 1,000 students for the first time.

1988

The Lender Family Laboratory is dedicated in Slocum Hall at Syracuse University. Pictured are hospitality management students in the Lender Lab. The terrorist attack on Pan Am Flight 103 takes the lives of 35 Syracuse University students returning from a semester of study in London, including two students from the College for Human Development.

1995

The Syracuse University dietetic internship program receives approval from the American Dietetic Association.

1998

From 1998 to 2003, Syracuse University Nutrition Counseling students provide nutrition counseling for the National Security Studies Executive Training participants. Today, students in the course continue to counsel clients using a lifestyles counseling approach.

1999

Nutrition faculty and students at Syracuse collaborate with the Food Bank of Central New York to deliver the CookShop program, which incorporates interesting, hands-on experience with nutritious foods, to elementary school children in and around the City of Syracuse.

2000

Syracuse University nutrition students form the Nutrition Education and Promotion Association (NEPA).

2001

The School of Social Work and College of Nursing, along with two departments in the College for Human Development, merge into a single, multi-disciplinary academic unit at Syracuse University specializing in human services and health professions. In 2001, the College of Human Services and Health Professions opens at the University. The didactic program in dietetics is approved.

2005

From 2005 to 2010, Syracuse graduate and undergraduate nutrition students provide nutrition education at Lion’s Camp Hickory, a summer camp for children with Type 1 diabetes. 16 Syracuse University’s Outreach and Group Nutrition Education by Wellness Responsible Advocating Peers (ORANGE WRAP) is established and begins to serve the campus and community.

2006

Nutrition and Hospitality Management move from Slocum Hall to Lyman Hall to accommodate more students and provide updated tools and equipment in two new kitchens. In the fall, an incoming class of 40 students joins over 200 already existing students anxiously awaiting their new facilities.

2007

The College of Human Services and Health Professions is renamed the College of Human Ecology. The following year, the Nutrition and Hospitality Management Department at Syracuse becomes Nutrition Science and Dietetics.

2011

The College of Human Ecology is renamed the David B. Falk College of Sport and Human Dynamics with support from Syracuse University alumni, David Falk ’72 and Rhonda Falk ’74. The Falk Complex, former home of the College of Law, is dedicated in 2015.

2012

The American Dietetic Association is renamed the Academy of Nutrition and Dietetics.

2015

Syracuse University Food Busters commences at Henninger High School, adding to existing nutrition programs Books and Cooks and Cooking on the Hillside initiated in 2010 and 2011, respectively, in which nutrition students deliver interactive nutrition education with children and adolescents from the Syracuse City School District. Pictured are scenes from these programs. That same year, Falk College dedicates the opening of the Nutrition Assessment, Consultation and Education (ACE) Center, made possible by a gift from Syracuse University nutrition alumna, Rhoda Morrisroe ’69.

2016

Falk College dedicates the Susan R. Klenk Learning Café and Kitchens, including commercial and experimental kitchens, made possible by a gift from Syracuse University human development alumna, Susan Klenk ’62. Adding to its Florence study abroad program initiated in 2011, nutrition begins a study abroad program in India.

2018

Falk College welcomes supermodel and body image advocate, Emme ’85, as the featured guest for the Third Annual Ann Litt Distinguished Speaker Series, pictured here with Dean Diane Lyden Murphy, Susan Klenk and nutrition faculty. The Litt Lecture is named after nutrition alumna, the late Ann Selkowitz Litt ’75, a nationally known nutritionist who helped children and adolescents with eating disorders and assisted developing athletes in reaching their full potential.

Falk College hosts “Flavor and Savor” sodium reduction program

by Michele J. Barrett

The Syracuse community’s youngest citizens in childcare programs as well local school-aged and college students are the beneficiaries of Onondaga County Health Department and Falk College’s joint efforts aimed at reducing sodium. The Department of Health’s Healthy Communities Initiative was awarded a grant through the Centers for Disease Control (C.D.C.) to reduce sodium for items prepared in childcare centers and school cafeterias, such as soups, sauces, and salad dressings.

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Photos in this section include: Class of 2018 dietetic interns Chelsea Kingsley and Maria Winkworth participate in Flavor and Savor training. Chef Collins and participants.

Thank you to our generous donors

Falk College gratefully acknowledges the following gifts recorded July 1, 2017 through June 12, 2018. Every effort is made to be as accurate as possible in reporting our donors’ generosity. If there is an error or omission, please contact us at 315.443.8989 or via email.

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Catherine M. Zbieszkowski

Students 

Welcome to the Class of 2022 

Falk College is pleased to welcome 38 new students to Syracuse University’s nutrition programs, including first-year students studying nutrition (21) and nutrition science (17). Best of luck and welcome to the Class of 2022! 

Nutrition Honor Roll

Students maintaining > 3.4 GPA at the end of June 2018. Bold indicates students maintaining > 3.8 GPA. 

Nutrition BS 

2018 

Baylee Ann Carroll 

Lillian Jane Croll 

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Markell R. Reid 

Sydney Kendall Spiewak 

2019 

Emma Susan Asher 

Breeanna L. Beach 

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Clair L. Russell 

Holly Terpstra 

2020 

Emily Louise Gibbs 

Nicole Brianna Gray 

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Jamie Rae Weisenberg 

Kelsie Wilson 

2021 

Nicole Antoinette Brennan 

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Judith E. Thomas 

Cecilia Eileen Tillson 

Nutrition Science BS 

2018 

Alyssa DeTogni 

Anthony Dean Dushane 

Xirui Song 

Sarah Elizabeth Walsh 

2019 

Jessica Bak 

Bridget Emily Clark 

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Justin Pascual 

Carly Sheffer 

2020 

Mary Mackenzie Proud 

Eva Karoun Scott 

Mackenzie Lilan Swanson 

2021 

Alexandra Katherine Borza 

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Siera Shepard 

Thomas A. Sheridan 

Nutrition Science Graduate Students 

2018 

Katrina Dufresne 

Megan Christine Lowe 

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Mariana Olga Serback 

Rachel Lauren Watkins 

2019 

Kara Lynne Andrews 

Kelly Catharine Brown 

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Jillian Lynn Wilson 

Alexandria Roman Yorke 

Perspectives from our Academy of Nutrition and Dietetics student liaisons 

The opportunity to be a student liaison to the Academy of Nutrition and Dietetics (A.N.D.) is also an opportunity to serve all nutrition majors at Syracuse University. This year, Justin Pascual ’19 and Elizabeth Gardner ’20, were selected by A.N.D. to be the student liaisons representing Syracuse University. They are excited to represent Syracuse students and to share A.N.D. opportunities. In the spring, Gardner and Pascual administered a survey to all nutrition and nutrition science majors to gain a better understanding of their involvement with the Academy and how they are gaining volunteer experiences. The results showed that the student body is strongly interested in a variety of nutrition fields: clinical, sports, community, and functional nutrition. With this data, the liaisons hope to improve the volunteer and networking options available to nutrition/nutrition science majors and highlight some of the things A.N.D. has to offer pertaining to these fields at the student level. 

This upcoming fall, the liaisons are planning presentations, activities, and information sessions to help get students excited and involved with A.N.D., and to become more connected with fellow nutrition students. Additionally, by having student advocates to communicate between groups collectively, our students can voice interests and concerns for the Academy’s careful consideration. Pascual and Gardner look forward to growing Syracuse University’s student involvement in A.N.D. Finally, with scholarships, job opportunities, networking, and information available, the Academy truly is a wealth of knowledge and opportunity for all its student members and the student liaisons aim to expose all our fellow students to as many A.N.D. benefits as possible. 

Mediterranean Food and Culture 2018

by Tanya Horacek, Ph.D., R.D.

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Next year, the class leading up to the trip will be online, and experiences in Modena with balsamic vinegar and the bologna food scene will be added. We would love to have alumni join us May 15-May 28, 2019. For more information, email Tanya Horacek.

Nutrition Science and Dietetics 2018 Department Awards

Emily Gere Coon Award, Sarah Genevieve Koutana

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2018-19 Syracuse University Remembrance Scholar, Mary A. Mik

Congratulations nutrition science graduates

Many nutrition science graduates from the past two years applied for allied health programs after gaining work experience and completing clinical hours during their gap year. New applications this cycle included former students applying to P.A. programs (2), M.D. programs (5), M.S. in nutrition (2), Ph.D. programs (1), dental school (1), N.D. programs (doctor of naturopathy, 1), and accelerated nursing programs (4). We wish them luck in their academic endeavors!

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Sarah Walsh: Will be attending the Indiana University School of Optometry in the fall.

Master’s students updates

A’Keema Austin (M.A.): Completed the Syracuse University Dietetic Internship and is preparing to take the R.D. exam.

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Mariana Serback (M.S.): Syracuse University Dietetic Internship

Master’s thesis projects

Heather Brubaker, Understanding Vegetable Feeding Practices Among Families With Young Children Using Farmers’ Market Coupon Programs: Does Participation Increase Children’s Vegetable Consumption? Advisor: Dr. Lynn Brann

Mariana Serback, Prevalence of Orthorexia Nervosa Tendencies in the U.S. Didactic Program in Dietetics Students. Advisor: Dr. Lynn Brann

Dietetic intern teams focus on health promotion for Syracuse populations

by Jennifer Wilkins, Ph.D., R.D.

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Laura Brown, Miranda McConnell and Mary Timmons developed a program for the adolescent members of the fastest growing refugee population in Syracuse: Somalis fleeing civil war and violence in countries along the eastern coast of Africa. They found that many Somali refugees live on Syracuse’s North side, experience food insecurity, and have a high prevalence of diabetes. With poor nutrition and inadequate physical activity as risk factors for diabetes, their program objectives were to increase fruit and vegetable intake and reduce fast food intake among Somali adolescent refugees. Self-efficacy from the the social cognitive theory was a key construct for the program promoting healthy eating among adolescents. The intervention plan included a six-week summer nutrition education program incorporating an interactive farmers market, cooking classes, and convenience store walkthroughs. Policy, systems and environmental strategies, such as marketing and selling produce at corner stores, would improve fruit and vegetable access in stores and nutrition education at Syracuse RISE, a refugee organization.

Dietetic internship activities

Dietetic interns Miranda McConnell G ’17, Rosemary Squires, Mitchell VanGelder, and Maria Winkworth ’17 were selected to attend the first Dietetic Interns Leadership Summit sponsored by the New York Beef Council last October. The program was developed with a national beef council grant to S.U. alumna, Cindy Chan Phillips G’11, the nutrition educator for the New York Beef Council. Interns visited two beef farms and a processing facility. The program’s media interview training included an on-camera interview of each intern about a recent research publication with individualized feedback. For the culinary part of the program, the interns worked with a student from the Culinary Arts Program from Finger Lakes Community College for a true farm-to-table experience, preparing a delicious, nutritious, and attractive meal at the Finger Lakes Wine & Culinary Center in Canandaigua, New York. Our interns joined interns from D’Youville College, the University of Buffalo, Oneonta State, Buffalo State College, and The Sage Colleges. S.U. nutrition alum Annalisse Baker ’17, a dietetic intern at Sage, was also selected for this program.

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The dietetic interns partnered with R.D. diabetes educators Pam Blackmer G’85 and Maureen Franklin ’76 of the Joslin Diabetes Center at Upstate Medical University for a national diabetes month program. The theme was superfoods for diabetes. Since the event was held at the Community Campus of Upstate Medical University, which does not have food demonstration facilities, the interns created and recorded food demonstrations in the ACE Center that were shown to the group on the night of the event. The recipes they demonstrated included turkey meatballs with zucchini noodles, kale and quinoa salad, brown sugar and black peppercorn salmon, and garlic greens and beans. The interns also created table exhibits for approximately 200 attendees.

D.I. Class of 2018

A’Keema Austin, seeking employment.

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Maria Winkworth, seeking employment.

D.I. Class of 2019

We matched 12 in the first round and filled to our maximum enrollment. Eight interns are from Syracuse University and four are from other schools. Nikki Beckwith, dietetic internship director, will receive Nutrition-Focused Physical Exam training from the Commission on Dietetic Registration to incorporate into the dietetic internship curriculum and meet the required competency. The program will utilize over 10 new or resurrected rotation sites next year to offer increased opportunities for our interns.

D.P.D. updates

This April, we had 17 of our 19 (undergraduate and graduate) students receive a successful match to a dietetic internship. Our match rate this year was 89 percent and we are very proud of the applicants. This is considerably higher than the national match rate of 62 percent. The national match rate increased from 56 percent the previous year most likely related to a 13 percent increase in internship positions and a 2 percent decrease in overall applicants. A total of 4,700 students applied to internships throughout the U.S. this spring. The match process occurs twice per year (fall and spring), but the spring match period has the largest pool of internship options for the students. All of the students were placed in a dietetic internship located on the east coast. Six of the students will continue in our own dietetic internship at Syracuse University. Some of these programs are combined with a master’s degree. The programs have a variety of concentrations such as Medical Nutrition Therapy, Public Health or Communications to name a few. Many students attended open houses and had formal in-person or remote interviews (Skype, phone) as part of the selection process.

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We would like to be able to stay in contact with our alumni through social media. We are currently looking at the best platforms to use, such as Facebook, LinkedIn, Twitter, etc. If you have any thoughts on the best way to stay connected and/or would like to help us develop these efforts, please email Nancy Rindfuss.

ORANGE WRAP nutrition education continues

Outreach and Nutrition Group Education by Wellness and Responsibility Advocating Peers (ORANGE WRAP) was created in the Fall of 2005 as part of the Healthy Campus Initiative to provide nutrition education to students across campus and the Syracuse community. ORANGE WRAP student educators are junior, senior, and graduate nutrition majors who are trained and supervised by a registered dietitian. This year, Nancy Rindfuss ’92, D.P.D. director, is coordinating the students’ efforts. Their mission is to promote pleasurable and in-tune eating, the adoption of nutrition guidelines for good health, and the prevention of eating disorders. They provide a non-diet approach to nutrition and wellness. Since graduation this May, we have been busy coordinating two events with students who live locally. The first was a cooking demonstration and nutrition education class to a Home Care Agency called Self-Direct located in Baldwinsville, New York. There were 10 participants with traumatic brain injuries. Three students developed and implemented a food demonstration with the skills they had learned in their Practice of Dietetics class. The students created a procurement list, cooked part of the recipes for the participants to taste the day before, and demonstrated how to prepare the recipes to their audience. They provided education using the new food label and showed them simple ways to make recipes healthier. The students gained a lot of experience and were able to take their knowledge from the classroom and apply it in the real world. For all of them, it was their first time answering questions about nutrition such as “what is fiber?” and “what is flaxseed?” This was a rewarding day for the students as they began to use their knowledge of food to connect with participants. The second event was a Wellness Event at Roxboro Elementary School in Mattydale, New York. Five students planned their topic on healthy snacking using the new food label, food packages, and an interactive poster that helped participants identify snacks using a stoplight theme: red, yellow, and green.

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Future plans this fall include potentially collaborating with Syracuse University’s Lerner Center for Public Health Promotion at the Maxwell School to implement dining hall taste tests for “Meatless Mondays,” Upstate Hospital’s Employee Wellness Program, and Syracuse University Day Care Center to provide nutrition education for preschool-aged children. Students learn many skills when working with groups of people such as communication skills, time management, and interpersonal skills. All of these experiences help prepare them before applying to a dietetic internship.

Inter-professional education for dietitians: A graduate seminar

by Sudha Raj, Ph.D., R.D., F.A.N.D.

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With lessons from this course in hand, students have been trained to become empathic, collaborative professionals who can provide team-based care in a variety of settings. 

MaryAnn Shaw Center for Public and Community Service Nutrition Initiative

The Nutrition Initiative is a reciprocal learning and community engagement opportunity for Syracuse University students. The focus is to inspire and educate elementary and high school students about health and nutrition. This Initiative is composed of three separate programs customized for different age groups within the Syracuse City School District (S.C.S.D.). The initiative began in 2010 when Books & Cooks was developed by Syracuse University students majoring in nutrition at Falk College and Shaw Center interns. The program was honored as a “Commitment to Action” with the Clinton Global Initiative University (C.G.I.-U.), an annual conference held by President Bill Clinton that recognizes university students worldwide committed to changing the world. The program won an Outstanding Commitment to Action Award, and the students were invited to the 2010 conference to present their idea to potential funders. The program received funding through the Wal-Mart Foundation, and since its inception, the Nutrition Initiative has grown to include two additional programs: Cooking on the Hillside (2011) and Food Busters (2014).

Books & Cooks

The mission of Books & Cooks is to inspire and educate elementary school students to make healthy, nutritious food choices. The program focuses on three components: literacy, nutrition, and food preparation. Recipes are framed with cultural references, and focus on a variety of countries and areas of nutrition. Age-appropriate literacy activities (crossword puzzles, mystery worksheets, and word matching games) introduce the weekly topic. Eight lessons are implemented during the academic year.

For the 2017-18 school year, Elizabeth Gardner ’20 assumed the role of nutrition volunteer coordinator with the help of Markell Reid ’18 as the nutrition literacy coordinator. Additionally, the program began a new partnership at Dr. Weeks Elementary School working with Mr. Hanley’s fifth grade class. In the fall, students learned about the different sections of MyPlate and different countries around the world. Each week a different country was paired with a different MyPlate concept. The students learned about Japan and an overview of MyPlate, Honduras and plant-based proteins, Greece and dairy, India and fruits and vegetables, and Spain and grains. Seven nutrition major volunteers worked with 25 students in Mr. Hanley’s class. The five lessons went smoothly, and some students even relayed that they were making some of the recipes attempted in class at home with their families! In the spring, volunteer numbers increased to nine students working with the same fifth grade class of 25. The lessons focused on island cultures and went over various nutrition topics: Puerto Rico and a welcome back to Books & Cooks, England and drink choices, and New Zealand and the digestive system. Inclement weather in the spring lead to a decrease in the number of programs completed. With the support of the Mary Ann Shaw Center and Falk College, Books & Cooks is looking forward to growing and improving in the coming year. Dr. Tanya Horacek continues as its faculty advisor.

Cooking on the Hillside

The mission of Cooking of the Hillside is to inspire and educate high school students to make healthy, nutritious food choices. The program focuses on three components: nutrition, food preparation, and food safety skills. Recipes were framed around topics of micronutrients (vitamins and minerals) and macronutrients (carbohydrates, proteins and fats). Twelve lessons were implemented during the academic year. The Cooking on the Hillside volunteer team of six volunteers engages approximately 15 Syracuse high school students (ages 14-19) in an after-school program at Hillside Work-Scholarship Connection. Late in April, the group came to the Syracuse University campus for a tour and demonstration in the Nutrition Assessment Counseling and Education Center (ACE). This year, Elizabeth Eisnor ‘18 was the nutrition volunteer coordinator, while Dr. Kay Bruening continues as its faculty advisor.

Food Busters

The mission of Food Busters is to engage Henninger High School students in hands-on STEM-focused lessons that explore the relationships between food, nutrition, health, and media. The program increases student literacy, mathematics and science comprehension. Syracuse University student volunteers work in groups to build relationships with 22 high school students in the ninth grade (ages 14-15), and to perform food science experiments. Seven lessons are implemented during the academic year by eight volunteers. Kristina Didio ‘18 was the nutrition volunteer coordinator for this program. Dr. Margaret Voss continues as faculty advisor. The creation of Food Busters stemmed from The Shaw Center interns’ submission to the Clinton Global Initiative’s challenge to improve literacy skills and public health awareness. Shaw Center nutrition volunteer coordinators developed the idea in 2014, following the established program model for Books & Cooks. At the 2014 Clinton Global Initiative University Conference, Food Busters was recognized as a “Commitment to Action” program for excellence.

The Nutrition Initiative by the numbers

During the 2017-18 academic year:

• Three nutrition programs provided education to the 61 S.C.S.D. students.
• Four nutrition interns worked for 1,200 hours to manage three programs.
• Twenty-eight nutrition volunteers provided over 960 hours of academic engagement to S.C.S.D.
• Nutrition interns and volunteers reinforced academic knowledge through a reciprocal learning environment by creating age-appropriate lessons for S.C.S.D. students.

Nutrition Initiative fast facts The Nutrition Initiative:

• Enhances student learning through academic engagement opportunities in which students apply knowledge, skills, and values in diverse community settings that address global issues and complex societal problems.
• Fosters reciprocal and generative community partnerships for intercultural and ethical learning that collaboratively address community needs and meet institutionally defined goals.
• Enhances the S.U. student experience by developing leadership opportunities through internships, community engagement, center initiatives, literacy programs, and consultation.
• Promotes a culture of innovation and discovery through real-world engagement that addresses unscripted, complex community issues and partner expectations.
• Supports interdisciplinary collaboration with community partners for faculty research and creative activity that address emerging opportunities and societal needs.
• Provides S.C.S.D. students with college-age role models intended to increase retention and the high school graduation rate.
• Assists S.C.S.D. teachers by providing fun and stimulating educational activities that are aligned with the classroom curriculum to reinforce learning objectives.

Volunteer service, networking highlight NEPA’s current, future activities

The Nutrition Education and Promotion Association (NEPA) is a student-run nutrition organization that makes nutrition accessible to the student body, Syracuse University, and the community through delivering nutrition information, volunteerism, and a social media presence. NEPA had a successful year both on campus and in the broader Syracuse community. NEPA members routinely volunteered at the Syracuse Rescue Mission, a soup kitchen for Syracuse residents in need. In November, NEPA helped promote Hunger and Homelessness Awareness Week by tabling in the Schine Student Center to collect both monetary and food donations for the Hendricks Chapel Food Pantry. In addition to tabling and volunteering in the community, the biggest event of the year is an annual lecture by a renowned registered dietitian.

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This section includes a photo of NEPA E-board members Lesly Gomez ’18 (Secretary), Lillian Croll ’18 (Social Media), Baylee Carroll ’18 (President), Tanya Zuckerbrot (NEPA featured speaker), Taylor Garlow ’19 (Volunteer Coordinator), Julianna Blake ’19 (Vice President), Andrea French ’19 (Treasurer) missing.

Student highlights

Heather Brubaker presented her thesis research at the Society for Nutrition Education and Behavior conference in Minneapolis, Minnesota. in July. She is pictured with Professor Brann who was her thesis advisor and co-author on the research poster entitled, “Understanding Vegetable Feeding Practices Among Families With Young Children: Does Using Farmers’ Market Coupons Increase Children’s Vegetable Consumption?”

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April Hill ’20 secured a paid two-month internship at Iowa State University: Cyclone Scholars Summer Research Experience, Summer 2018. She worked on revising the living with diabetes standards to be more culturally competent and better address the specialized needs of black men. The living with diabetes curriculum is a four-week course meant to prevent or help manage diabetes, but its applicability in non-white communities has been disappointing. Her revisions include things like altering or compiling culturally-competent recipes, creating teaching materials that can be used to disseminate the information, and revising the actual curriculum that is taught to participants. This work is in response to focus groups that Iowa State completed, and it is the second revision to the curriculum (the first revision being a curriculum for Latinos that was created by a graduate student a few years ago).

Nutrition students spend summer break gaining experience

Bridget Clark, 2019 (B.S.), Research assistant, Iowa State University.

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Christine Santella, 2018 (B.S.) / 2019 (D.I.), Temp summer nutrition educator, Cornell Cooperative Extension of Onondaga.

Faculty and Staff

Conference publications

Brubaker H, Brann L. Understanding the vegetable feeding practices among families with young children using farmers’ market coupon programs. Selected Poster Presentation at the Society for Nutrition Education and Behavior Conference in Minneapolis, Minnesota. July, 2018.

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Stearns Bruening K & Burrell Uzcategui J. Interactive workshop teaches coding & billing for M.N.T. reimbursement. Food and Nutrition Conference and Expo Chicago, Illinois. October, 2017.

Research publications

Davis KL, Brann LS. Examining the benefits and barriers of instructional gardening programs to increase fruit and vegetable intake among preschool-age children. Journal of Environmental and Public Health. 2017. Article I.D. 2506864. D.O.I.

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Voss M.A. and M. Pavia. Avian Anatomy, Chapter 6, Ornithology: Foundation, Critique, and Application, Michael L. Morrison, Amanda D. Rodewald, Gary Voelker, Jonathan F. Prather, and Melanie R. Colón, Editors, Johns Hopkins U. Press.

Research awards

Wood S.W., Brann L.S., Casey C, Shin D, Freeney J, Makeilski W, Hieftje K, and Thomas JG. Improving Dietary Health Among Elementary School Aged Children via a Digital Application Founded on Empirically Validated Behavior Change Strategies. Submitted to the National Institutes of Health. Opportunity Title: Omnibus Small Business Innovation Research Grants (S.B.I.R.). $225,000 (Sub-award $38,115).

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Margaret Voss, Evaluating the Role of Sustainable Farming Practices in Promoting Food Security While Protecting Endangered Species in the Galapagos Archipelago, MA Voss (P.I.) and R. Welsh (Co.-P.I.), May 2018, $5,000, Syracuse University ‘CUSE seed grants.

Honors

Professor Tanya Horacek was named a Silver Author by the Journal of Education and Behavior (J.N.E.B.). Editor-in-chief Dr. Karen Chapman-Novakofski, noted that over the past 10 years, Dr. Horacek has authored or co-authored 6 to 7 papers J.N.E.B. has published.

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Professor of practice Margaret Voss was honored with the 2018 Falk Excellence in Teaching Award.

Professional activities

Nicole Beckwith attended the Nutrition-Focused Physical Exam Hands-On Training Workshop presented by the Academy of Nutrition and Dietetics in Boston, Massachusetts in June 2018.

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Margaret Voss was invited to present to Developmental Ecology and the Loss of Avian Biodiversity in the Galapagos Islands, University of Massachusetts Amherst, June 4, 2018. Additionally, she was invited to present the Glenn Allen Paur Memorial Seminar, Developmental Ecology and the Loss of Avian Biodiversity in the Galapagos Islands: Does Embryo Metabolism Hold the Key to Understanding A Novel Parasite Life Cycle? at the University of North Dakota on April 27, 2018. She completed another field season in the Galapagos Islands in March. The team continues to investigate the role of metabolites produced by developing chicks as attractants for blood-feeding parasites. Margaret ran a mini-hematology workshop on the identification of stage 4 anemia in birds in June at the University of Massachusetts Amherst. In July, she assisted scientists from the University of North Dakota and the American Museum of Natural History in their study of wildlife foraging behavior in Churchill Manitoba, the polar bear capital of Canada.

Welcome new faculty and staff

Nicole (Nikki) Beckwith, M.A., R.D. joined Syracuse University in January 2018 as the dietetic internship director. She has a B.S. in dietetics from the State University of New York College at Buffalo and M.A. in nutrition science from Syracuse University. Nikki has been a registered dietitian/nutritionist for 16 years. Prior to joining our team, Nikki worked as a clinical dietitian for Aramark/The Manor at Seneca Hill and was also employed for several years as the director of clinical nutrition at James Square Health and Rehabilitation Centre. Nikki served for many years as an active and loyal preceptor to Syracuse University dietetic interns. Nikki traveled to Chicago in February for an Academy of Nutrition and Dietetics training for new dietetic internship directors and also went to North Carolina for the regional N.D.E.P. meeting in April. She led the selection of the incoming class of dietetic interns and ensured a successful finish for the 2017-18 DI class. We are pleased to have her as a colleague and look forward to her future contributions to the nutrition program and the profession of dietetics.

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Much of her past research has included effect of exercise on chronic disease biomarkers; her dissertation is titled “P.A. patterns among Fetal Programmed Individuals.” Her topic for her interview research talk was “The potential role of fetal programming on dietary intake in young adults.” Welcome to N.S.D.!

Congratulations and thanks, nutrition faculty!

To our nutrition faculty, thank you for your service and commitments this past academic year as well as the academic year ahead: Lynn Brann, Ph.D., R.D., associate professor, will be on research leave Spring 2019. She currently serves as graduate program director. Kay Stearns Bruening Ph.D., R.D., associate professor, will serve as interim undergraduate program director of nutrition, Fall 2018. Tanya M. Horacek, Ph.D., R.D., professor, served as interim chairperson for Public Health, Food Studies and Nutrition, Spring 2018. Professor Horacek will be on research leave Fall 2018. Sudha Raj, Ph.D., R.D., teaching professor, will serve as interim graduate program director for nutrition science, Spring 2019.

Alumni

Alumni News

Darlene (Abrams) Beeman, R.D. (B.S. 2003) passed away on March 14, 2018.

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