2014-2015 Graduate Course Catalog 
    Sep 25, 2022  
2014-2015 Graduate Course Catalog [ARCHIVED CATALOG]

Public Health, Food Studies and Nutrition

Return to {$returnto_text} Return to: David B. Falk College of Sport and Human Dynamics


Department of Public Health, Food Studies and Nutrition

Rick Welsh, Department Chair, 315-443-4060
304 Lyman Hall

The Department of Public Health, Food Studies and Nutrition offers academic programs in: Child and Family Health in the Global Community, MS ; Food Studies, BS; Nutrition, BS; Nutrition Science, BS, Nutrition Science, MA , Nutrition Science, MS ; Public Health, BS; Addiction Studies, CAS ; Dietetic Internship Program, CAS ; and Global Health, CAS . Students’ academic programs move outside of the classroom to gain hands-on experiences in their chosen field(s) of concentration.

In 2011, to reflect faculty research and applied interests in public health, nutrition/nutrition science, and dietetics, the individual academic departments that previously housed programs in these areas were combined into a singular signature department-the Department of Public Health, Food Studies and Nutrition. Today, the faculty and students in the Department of Public Health, Food Studies and Nutrition are experiencing ever-increasing opportunities for interdisciplinary research and experiential learning locally, nationally and globally in the areas of public and community health, nutrition, and food studies, as well as other fields related to these specialties.

Food Studies

Rick Welsh, Department Chair, 443-4060
304 Lyman Hall

Faculty Tim Barr, Anne Bellows, Kimberly Johnson, Mary Ann P. Kiernan, Laura-Anne Minkoff-Zern, Rick Welsh, Evan Weissman

Our newest degree-the bachelor of science in food studies-helps students develop analytical skills and knowledge about links between food system structure, dietary choices and health outcomes.

Courses cover topics like food as medicine in disease prevention and treatment, women’s rights to adequate food and nutrition, and global rules for governing trade and distribution of food and agricultural products, among many others. Hands-on field learning is often linked to faculty affiliations with organizations of professional significance, such as the USDA, UN and USAID. Students encounter many diverse opportunities, such as:

  • Experiential learning requirements that include a strong network of community-based partnerships and regional, national and international opportunities.
  • Global gastronomy studies, including specialized study abroad programming in Florence.
  • Hands-on learning in culinary labs working with professional chefs and experts in nutrition, food policy and public health.
  • One-on-one interactions with faculty experts in rights-based approaches to food and nutrition, scale-appropriate technologies to support rural development, emerging food social movements, nutrition focused on pediatrics, and community education.

Increased emphasis on healthy lifestyles, disease prevention, public interest in food policy, growing and aging populations, and diet-related disease epidemics continue to spur demand for our graduates.

Intra-University Transfers

The Food Studies, BS accepts transfers into the program on a rolling admissions’ basis.

Transfer applicants must schedule an interview with Dr. Rick Welsh, Food Studies Undergraduate Program Director, to review admission requirements.

Applicants outside of the David B. Falk College of Sport and Human Dynamics who are making satisfactory progress and have a cumulative grade point average of 2.3 or above will be admitted into the Food Studies program.

Applicants inside the David B. Falk College of Sport and Human Dynamics who are making satisfactory progress and have a cumulative grade point average of 2.0 or above will be admitted into the Food Studies program.

Nutrition Science and Dietetics

Rick Welsh, Department Chair, 315-443-4060
304 Lyman Hall

Faculty Lynn S. Brann, Kay S. Bruening, L. Beth Dixon, Tanya M. Horacek, Sudha Raj, Sarah H. Short, Jane B. Uzcategui, Margaret Voss, Jennifer Wilkins

Dietetic Program Director Nancy Rindfuss, 315-443-2386

Dietetic Internship Director Debra Z. Connolly, 315-443-2386


Kay Stearns Bruening, Undergraduate Program Director, 315-443-2386

The Nutrition Science and Dietetics program offers two major programs: Nurtrition/Dietetics, BS and Nutrition Science, BS. Students may select one major program or choose a double-major with another program in the David B. Falk College of Sport and Human Dynamics or in another school or college. Students also have the opportunity to pursue a minor.

Dietetics is the application of the knowledge of human nutrition to support the nutritional needs of the healthy as well as the sick. The study of human nutrition encompasses biology, physiology, chemistry, and the behavioral and social sciences. Students study the changes in nutritional needs throughout the life cycle, examine the factors that influence the selection of foods, and explore ways in which diet can be modified.

Additional courses in chemistry and the biological sciences are prerequisites for many human nutrition courses, which cover basic and advanced nutrition, medical nutrition therapy, practice of dietetics, community nutrition, food science, and food service systems.

All students who complete degree requirements will be eligible for the Nutrition, BS. Additional requirements must be met to receive a dietetics verification statement. Dietetic verification statement requirements are posted on the departmental website in the program handbook.

Nutrition Science emphasizes the biological and physical sciences. In addition to food science, nutrition in health, medical nutrition therapy, and advanced nutrition, studies include work in general and organic chemistry, biology, physiology, and biochemistry. In nutrition science, students prepare to pursue post-graduate work in medicine, dentistry, education, or health care or work for major food or pharmaceutical companies.


Sudha Raj, Graduate Program Director, 315-443-5573

Graduate students in the Nutrition Science program acquire a balanced background in the theory and application of the science of nutrition. Specialization is desirable and is achieved by appropriate course selection, readings, independent study, field experience, and research projects. Faculty members have expertise in clinical nutrition, community nutrition, nutrition for growth and development, nutrition education, nutrition science, and food service management.

The department is affiliated with a number of local hospitals, clinics, and community agencies that provide special learning and research experiences for students according to their background and interests.

Public Health

Rick Welsh, Department Chair, 315-443-4060
304 Lyman Hall

Faculty Dessa Bergen-Cico, James Byrne, Luvenia W. Cowart, Brooks Gump, Sandra D. Lane, Eileen Lantier, David Larsen, Katherine McDonald, Mary Ann Middlemiss, Lutchmie Narine, Lisa Olson-Gugerty, Maureen Thompson,

Undergraduate Program

Maureen Thompson, Undergraduate Program Director, 315-443-9815, mlthomps@syr.edu

The Public Health program offers a 123-credit hour Public Health, BS Our graduates are prepared to work in community health education and health promotion in public health agencies, as well as in newly emerging preventive health services in corporate wellness centers, college health services, insurance agencies, or pharmaceutical companies. Many also plan for graduate education in public health, health-related social sciences (medical anthropology, medical sociology, or health psychology), law, and the health professions (medicine, nursing, physician assistance, pharmacy, or dentistry).

The public health program includes a 46 credit liberal arts core, a 45 credit public health core, and a 32 credit elective requirement. The public health core includes key public health concepts such as environmental health, epidemiology, health systems administration, and social & behavioral determinants of health as well as those specific to community health education, a sub-field within public health. The generous number of electives facilitates the completion of minor(s) or a second major. In addition, the flexibility of the program enables students to study abroad.

Students frequently move outside the classroom to gain hands-on experience in initiatives to improve the health of individuals, families, and communities. Each student completes a 9-credit internship and capstone project during their senior year.

Graduate Program

Brooks Gump, Graduate Program Director, 315-443-2208, bbgump@syr.edu

The Public Health program offers advanced certificates in Addictions Studies and Global Health, and a master of science in Child and Family Health in the Global Community.

The 24 credit hour Addiction Studies, CAS  is available only to Syracuse University students dually enrolled in a master’s degree-granting program. Only Internal applicants will be accepted. The CAS in Addiction Studies provides an intensive concentration of coursework on the biology, psychology and cross-cultural sociology of addictions as a supplement to a graduate program of study. The academic program is designed to support graduate study in fields such as anthropology, child and family studies, counseling, couples and family therapy, education, law, nutrition, psychology, public health, public policy, sociology, and social work, among others. Students are exposed to broad perspectives in the addictions field through the core curriculum, and may subsequently apply their courses toward their professional fields to expand employment and placement opportunities. Courses include an optional study abroad component in Amsterdam.

The Global Health, CAS  is a 19-credit hour graduate program providing students applied skills in global health policy and practice. The program emphasizes the integration of social and behavioral determinants of health combined with practice and evidence-based strategies for developing, implementing, and evaluating programs and policies in global settings.

The 36 credit graduate program in Child and Family Health in the Global Community, MS  offers students an in-depth and comprehensive understanding of the factors influencing the health and well-being of children and families in the context of the global community. The program examines a broad spectrum of factors, including infectious and chronic diseases, genetics and disabilities that require families to interface with medical care providers, service agencies, and policy decision makers in their communities. The program incorporates the study of cultural health norms and practices, barriers and facilitators of family-health practitioner relations and how children define and interpret their symptoms, how they feel about themselves, and how they respond to treatment. The program also integrates the study of historical experiences of ethnic groups (e.g., racial prejudice) and their culturally determined patterns of dealing with issues of health and illness.

The department also participates with Upstate Medical University in a Masters of Public Health Degree.


    Master’sDoctorateCertificate of Advanced Study

    Return to {$returnto_text} Return to: David B. Falk College of Sport and Human Dynamics