News about the nutrition science and dietetics programs at Syracuse University
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The field of nutrition’s move toward strengthening dietetic instruction through competency-based education is something Falk College’s nutrition program anticipated for some time now. Since the release of educational standards and competencies by the Accreditation Council for Education in Nutrition and Dietetics (A.C.E.N.D.ACEND) last year, our nutrition faculty and staff thoroughly explored the benefits and opportunities that students in our program and elsewhere might encounter with a move to what the Council refers to as the Future Education Model, or F.E.M. A.C.E.N.D. ACEND issued invitations for programs like ours to become demonstration models, and Syracuse’s bachelor’s and master’s degree programs were selected to become early adopter demonstration programs for the F.E.M. in dietetic education.
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DPD update includes 90 percent match rate!
by Nancy Rindfuss, MAM.A., R.D.N., C.D.N.
This April, 19 of our 21 (undergraduate and graduate) students successfully matched to a dietetic internship. Our match rate this year was 90 percent and we are very proud of the applicants. This percentage is considerably higher than the national match rate of 66 percent. A total of 4,200 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. Seven of the students will continue in our own dietetic internship at Syracuse. Some of these programs are a traditional internship or are combined with earning a master’s degree. The programs have a variety of concentrations such as medical nutrition therapy, public health or communications. Many students attended open houses and had formal in-person or remote interviews (Skype, phone) as part of the selection process. The table below indicates where students matched and will continue on to next year. Congratulations all!
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In May, Alicia Licari (B.S. 2021) volunteered for us at the Wellness Event at Roxboro Elementary School in Mattydale, New York. She introduced parents and elementary aged children to the topic of healthy snacking using the new food label, food packages and an interactive poster that helped participants identify snacks using a stoplight theme: red, yellow, green.
ORANGEWRAP
The one-credit practicum course ORANGEWRAP , led by Nancy Rindfuss, was offered Fall 2018, and five students participated. ORANGEWRAP stands for Outreach and Nutrition Group Education by Wellness and Responsibility Advocating Peers, and is made up of juniors, seniors and graduate students who provide nutrition education to students across campus. The students were involved with taste tests in dining halls, sports nutrition presentations, S.U. Childcare Center for preschool aged children, Upstate Medical University employee weight loss program and coordinated with Kelly Boswell, R.D. (M.A. 1994) at the Camillus Middle School. The students have the flexibility of taking on opportunities that fit their own course schedule but must meet the 40-hour requirement. Many of these students who take this course are able to count this for volunteer hour experience when they apply to dietetic internships.
ACE Center hosts
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N.S.D. 326 Practice
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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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Conference publications
Serback M., Brann L.S. Prevalence of Orthorexia Nervosa in United States Didactic Program in Dietetics Students. Selected Poster Presentation at the New York State Academy of Nutrition and Dietetics Conference in Syracuse, New York. May 2019.
Brubaker H., Brann L.S. Understanding Vegetable Feeding Practices Among Families With Young Children: Does Using Farmers’ Market Coupons Increase Children’s Vegetable Consumption? Selected Poster Presentation at the Society for Nutrition Education and Behavior Conference in Minneapolis, Minnesota. July 2018.
Brann L.S. The Relationship Between Emotional Regulation and Diet Quality in Children. Accepted for FNCE F.N.C.E. Philadelphia, Pennsylvania . October 2019.
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Riggsbee K., Riggsbee J., Vilaro M., Spence M., Anderson Steeves, E., Zhou, W., Olfert M., Franzen-Castle L., Horacek T., Colby S. . Utilizing Story-Mapping to Better Understand and Explore Adolescent Food Environments. American Public Health Association. November 2018.
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Hanson A.J., Kattelmann K.K., McCormack L.A., Zhou W., Brown O.N., Horacek T.M., Shelnutt K.P., Kidd T., Opoku-Acheampong A., Franzen-Castle L.D., Olfert M.D., Colby S.E. Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI B.M.I. in First-Year College Students. International Journal of Environmental Research and Public, 2019, 16(14), 2462. Article Online
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Misra, R., Balagopal, P., Raj, S. . et al. Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities.? Current Diabetes Reports (2018) 18: 100. D.O.I.
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Lynn Brann (Principle-Investigator), Margaret Voss (Co-Investigator), Dayeon Shin (Co-Investigator), Jessica Redmond (Co-Investigator), Brooks Gump (Co- P.I.Investigator). Small Equipment Grant Proposal: Blood Chemistry Analyzer. $18,325, Syracuse University S.E.G. 2019.
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Please pass the word to qualified colleagues who would like to join our faculty leadership team. For online application instructions go to sujobopps.com. assistant professor integrative nutrition (Job #074708job number 074708); assistant professor, community nutrition (Job # job number 074706); and associate teaching professor of Nutrition (Job # job number 074707) and attach the following: a cover letter, curriculum vitae, and the contact information for three references. Syracuse University is an E.O./A.A. employer and particularly encourages applications from women and minority candidates.
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A’Keema Austin (B.S. 2016, MS M.S. 2018) is a clinical dietitian for Sodexo at Union Memorial in Baltimore, Maryland.
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