The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, will honor Falk College Associate Professor of Nutrition Sudha Raj with two awards at the 2014 Food & Nutrition Conference & Expo (FNCE) to be held in Atlanta Oct. 18-21.
Sudha Raj
Raj will receive the Vegetarian Nutrition Dietetic Practice Group (DPG) Leadership in Service Award, which recognizes an individual who has demonstrated outstanding leadership and service and who has made exceptional contributions toward the promotion of vegetarian nutrition. She will also be honored with the Excellence in Practice Award from the Dietitians in Integrative and Functional Medicine DPG for her demonstrated commitment to the promotion of nutrition in integrative and functional medicine.
She has been involved in the development of the Standards of Practice and Standards of Professional Performance (SOP/SOPP) for Dietitians in Integrative & Functional Medicine, which centers on a holistic, personalized approach to health and healing. She continues to chair the organization’s Evidence-Based Analysis Work Group on Vegetarian Diets.
Her areas of academic specialization include vegetarianism, cultural food practices and consequences of global nutrition transition. She teaches undergraduate and graduate courses in the Department of Public Health, Food Studies and Nutrition in integrative and functional nutrition, food as medicine, food culture and environment, nutrition research and evaluation and food science, among many others. Raj has served as graduate program director of nutrition science and dietetics since 2004.
Committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy, the Academy of Nutrition & Dietetics was founded in 1917 and is the world’s largest organization of food and nutrition professionals. It organizes FNCE® annually to bring together registered dietitian nutritionists, nutrition science researchers, policy makers, healthcare providers and industry leaders for cutting-edge nutrition science research and educational presentations, lectures, panel discussions and culinary demonstrations, along with food and nutrition-related exhibitors.
