News about the nutrition science and dietetics programs at Syracuse University
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Design by: Robert Wonders, Executive Art, Inc.
In this edition:
Learning beyond the classroom
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I am firmly convinced that our students learn from participating in, and reflecting upon, learning experiences beyond the classroom. This summer I looked back through the citizenship assignments students submitted for my courses this past year. I found evidence that these learning activities helped students engage as citizens of our country and world, and as members of a profession. I found that some students were able to apply or recognize what they learned to phenomena around them. I found that students were inspired to seek out further information, or read a book, based on what they learned from a guest lecture or exhibit (read this article).
Many students attended the Ann Litt ’75 Distinguished Speaker Series, given this year by Katy Meassick G’10, the performance dietitian for the Cleveland Browns.: “Katy Meassick was one of the most influential speakers I’ve seen here at Syracuse.” “Her talk showed me the wide range of responsibilities that a dietitian can have as well as where it can take you.” “Katy told us about the Collegiate and Professional Sports Dietitians Association (C.P.S.D.A. ) and recommended their website, sportsrd.org for more information.”
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Our transition to F.E.M., which will take place after 2020, has many notable benefits for students and our programs (read this article). The shift in emphasis from hours of supervised practice to the mastering of core competencies supports a learning model based on each student’s individual skills and abilities. Our early adoption as a F.E.M. demonstration program is another illustration of Nutrition at Syracuse’s reputation as an innovator and leader in educating the next generation of nutrition and dietetics professionals. I’d like to thank each and every nutrition faculty and staff member for their thoughtful study of the Future Education Model. Their commitment to our students, and to Falk College, is evident, and greatly appreciated.
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From a student who attended the Falk College session with Mona Hanna-Attisha (read this article) about lead contamination of the water supply in Flint, MI: “It would seem that something so dangerous would not be allowed to happen in the U.S. due to all the regulations and government agencies that are involved in public safety and health. You always need to be asking questions.”
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ACE Center hosts N.S.D. 326 Practice of Dietetics, Food Demo Lab
Kelsie Wilson (B.S. 2020) is shown here (picture in article) as the kitchen learning assistant in the N.S.D. 326 Practice of Dietetics class. The students in this course have a four-week lab that allows them to develop their skills to deliver effective and professional food demonstrations. This hands-on lab allows them to use and combine their food service, nutrition and public speaking knowledge to convey an effective food and health message related to food and health to their audience.
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