News about the nutrition science and dietetics programs at Syracuse University.
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Facebook Alumni Group link: SU Nutrition Science and Dietetics Alumni.
In This Edition:
Resilience and resolve: A year we will never forget.
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We plan ahead with optimism and resolve in these times of uncertainty. During the fall semester, Dr. Tanya Horacek led a search for two tenure-track and one teaching professor that included over 30 phone interviews and ten in-person, all-day visits to campus for candidates. Each of these visits included a research or teaching presentation in one of our courses, engaging many students in the search process (related story in this issue).
In March, before spring break, I began taking disinfectant wipes to class to wipe down door handles and the teaching station, then passing them around so that students could wipe down the areas around their seats. Little did we know, when the students left for spring break, that we would see them only on a screen for the rest of the semester.
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We felt very badly for our graduating seniors and second-year grad students who did not have the opportunity to celebrate their accomplishments and say goodbye to each other, the faculty, and staff in the usual way. We were also deeply saddened by the sudden death of Associate Professor of Food Studies Dr. Evan Weissman in April (see related story).
Without a doubt, this past year is one we will never forget. The resilience and resolve of those around us make progress possible in the most challenging and difficult of times. For that fact, and for them, we are most grateful. In the meantime, a heartfelt thank you to all who continue to faithfully serve the needs of the communities where you live and work.
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This year’s program focused on COVID-19 and the pandemic’s healthcare challenges. Students explored the spectrum of healthcare occupations with faculty and staff from four of Syracuse University’s schools and colleges, as well as professionals outside the University. This program was designed to help students consider what their journey will look like as they work towards becoming a healthcare professional. Dr. Bruening and Dr. Voss offered online discussion sessions to help students understand the path toward becoming a registered dietitian and how nutrition and nutrition science degrees can be used in preparation for post-graduate training for other allied health careers. Students also participated in several asynchronous activities, including simulated patient counseling sessions, a food demo session in which they were asked to prepare a recipe for their family, and a virtual tour of the ACE Center demonstration kitchen and physical assessment facilities. The tour specifically highlighted the ACE Center’s patient simulation manikin, as well as body composition, metabolic rate, and point of care blood analysis equipment. To make these recipes and see more reaction from the students who cooked them, please see this story.
Emilie Sawicki:
“I chose to make the overnight oats recipe because I wanted to change up my breakfast a little bit and it was such a quick and easy recipe! After making it last night, I tried it this morning and it definitely lived up to my expectations. It was delicious, and I made enough to eat tomorrow as well.”
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As an educator, mentor, scholar, and friend, Professor Weissman was committed to the human condition, always problem-solving to build better communities. He inspired those around him to advocate for equity in the food system and beyond. Along with his family, the Falk College community, including current students and countless alumni working for food justice and social justice, will continue the work he believed in so deeply.
We welcome your support!
We continually strive to offer a variety of opportunities to support students in our Nutrition programs in Falk College. From scholarships and financial assistance to immersion programs and experiential field trips, along with inviting distinguished guest lectures to campus and hosting relevant symposiums, Falk College’s nutrition education goes beyond the textbooks and the walls of our classrooms. We would welcome the opportunity to talk and/or meet with you to discuss program support and student learning opportunities.
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The nutrition part of the pre-health summer camp this year addressed the nutrition concerns around COVID , and how to help patients meet their nutritional needs for recovery with nutrient-dense foods. Campers watched recorded food demonstrations of these recipes, then made one of them and submitted a photo or video and commentary (see related story). Here are recipes and some additional campers’ reactions.
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Ingredients (One serving):
1 third cup (80 milliliters) Milk.
1 fourth cup (60 milliliters) Old-fashioned oats.
1 fourth cup (60 milliliters) Greek yogurt.
2 teaspoons (10 milliliters) Chia seeds.
2 teaspoons (10 milliliters) Honey or maple syrup.
1 teaspoon (5 milliliters) cinnamon.
Instructions:
- Combine all ingredients in a mason jar, seal tightly, and shake until all ingredients are uniformly distributed.
- Chill 8 hours or overnight in refrigerator.
- Serve warm (microwave) or cold with fruit, nuts, granola, or whatever toppings you enjoy. Ideas:
- Sliced banana, raisins, other dried fruit.
- Peanut butter.
- Nutella.
- Walnuts, pecans, almonds, other nuts.
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