Falk College Nutrition Consultation Program Accepting Registration through Feb. 27
The Department of Public Health, Food Studies and Nutrition in the Falk College wants to help SU and SUNY College of Environmental Science and Forestry students, faculty and staff, and members of the community at large, improve eating habits and promote general well-being by making healthy food choices. Seniors and graduate students in the nutrition science and dietetics program (supervised by registered dietitians), will provide accurate, thorough and confidential dietary consultation. The program is led by Tanya Horacek, associate professor, nutrition. The deadline to sign up to
participate is Feb. 27.
Consultation sessions are private and individualized, with flexible scheduling and locations. The series of four appointments (two in person and two via phone or e-mail) will address dietary issues, but is also lifestyle-oriented to ensure overall health. The cost for the program for SU/SUNY-ESF students is $25. SU/SUNY-ESF faculty, staff and their partners are $35. The fee for community members is $40. Participants who attend all counseling sessions and complete an
evaluation will be entered into a drawing to receive a free gift certificate for various healthy food options.
To register, make a check payable to Syracuse University and mail to the Department of Public Health, Food Studies and Nutrition, 426 Ostrom Ave., Syracuse, NY 13244, attention Cindy Wiestling. For questions specific to the program, contact Cindy Wiestling at firstname.lastname@example.org.
The first phase of the program includes completion of a medical and dietary survey, which will be e-mailed to participants upon registration for the program. The one-on-one appointments pair an individual with a nutrition consultant to formulate a reasonable and sustainable plan for improving dietary quality, which includes a detailed assessment of medical, dietary, weight, exercise and lifestyle factors. During this appointment, the nutrition consultant
will provide detailed feedback regarding dietary quality and will help participants map out goals and a plan related to improved nutritional habits. Appointments will take place during March and April.
The confidential program is meant strictly for disease prevention/health promotion and not medical nutrition therapy. If a
participant is determined to have risks beyond the scope of this program, referrals will be made for a more appropriate service and the participation fee will be refunded.
Contact Person: Department of Public Health, Food Studies and