Health & Society

Walter Sinnott-Armstrong, Duke University ethicist, will deliver the sixth annual Anbar Family Lecture at Syracuse University and Temple Adath Yeshurun. His SU lecture, titled “Are Psychopaths Morally Responsible?” is Monday, Sept. 30, at 4 p.m. in the Killian Room (Room 500) at the Hall of Languages. The previous day,…

Caregivers who also work outside the home may often experience the stress and anxiety that comes from trying to balance the responsibilities to their loved one with their work life. With approximately two-thirds of America’s family caregivers working outside the…

Chef Mary Ann Kiernan calls it “the mystery box of produce”—her weekly box of vegetables from a community-supported agriculture (CSA) program. As a chef, she finds it a fun challenge. But as a nutrition and food studies instructor, Kiernan has seen the trepidation in students as they try to compose a meal from a mystifying basket full of vegetables.

The Rural Sociological Society (RSS) honored Rick Welsh, professor of food studies in the Falk College’s Department of Public Health, Food Studies and Nutrition, for exceptional contributions to the field of rural sociology with the 2013 Fred Buttel Outstanding Scholarly…

The Department of Public Health, Food Studies and Nutrition in Falk College wants to help Syracuse University and SUNY College of Environmental Science and Forestry students, faculty and staff, and members of the community at large, improve eating habits and…

If you’ve ever been tempted by its upbeat tempo and dance moves, now’s your chance to give Zumba a try for free. In response to the faculty and staff survey conducted by the University Wellness Initiative, a 30-minute Zumba class…

As you find your way on campus, make new friends and begin classes, a support system of peer mentors and advisors across campus are here to help make the transition smoother. Here are just a few who share their top pieces of advice.

A new report authored by Thomas Dennison, professor of practice in public administration and international affairs at the Maxwell School, notes that nursing homes have evolved since the ’90s from primarily providing residential care for seniors to focusing on both…

In Ruth Sullivan’s kitchen, an easy, inexpensive, healthy meal is only a well-stocked pantry away. The Food Services dietitian keeps hers supplied with such basics as quinoa, brown rice, whole wheat pasta and sauces.

To succeed in Mary Kiernan’s HPM/NSD 216 course you have to be able to handle the heat of the kitchen and demands from diners, all while keeping your cool.