Our goals are to prepare exceptional students for careers in food and nutrition sciences by continually evaluating and improving instructional pedagogy and teaching strategies, achieved by identifying, implementing and evaluating pedagogical models and teaching strategies to optimize learning outcomes and meet industry partner needs.
Malnutrition Assessment: in-Depth Training Improves Dietetic Interns’ Confidence and Use of Nutrition-Focused Physical Examination.
Choose Your Food Lunch Workshop: Using Mobile Technology to Practice Food Intake Assessment.
ThinkSpace Technology Improves Critical Thinking and Problem Solving in Simulations.
Cyclone Scholars: Preparing Multicultural Students for Careers in Obesity and Chronic Disease Prevention.
Cyclone Scholars: Preparing Multicultural Students for Careers in the Global Food System
Transdisciplinary Graduate Training Program in Childhood Obesity Using the Socio-ecologic Model
Team-based learning activities improve application of the nutrition care process in a dietetic internship
Peer Partners in Teaching: Peer observation and mentoring to improve teaching
Interprofessional education: Enhancing education through multidisciplinary collaboration
Quality matters skill development: Training for best practices of online teaching
Culinary Boot Camp experience: Effect on self-efficacy for food and nutrition behaviors
- Collaborative or team-based learning
- Flipped classroom techniques
- Distance education
- Educational technology
- Student engagement
Erin Bergquist, MPH, RD, LD, CNSC: Dietetics education, nutrition support, sustainable, resilient, and healthy food and water systems
Stephanie Clark, PhD: Dairy foods chemistry, microbiology and processing; sensory evaluation of foods
J. Eliseo De Leon, PhD: materials science, polymers selection, polymers processing and characterization
Kathrine Gilbert, MS: Food science education – ingredient functionality, critical thinking and professional development
Janet Johnson, MS RDN LD: Education, online distance education
Tonya Krueger, MA, RDN, LD: Interprofessional education and interdisciplinary collaboration, evidence-based nutrition practice, pediatric nutrition and feeding
Laurie Kruzich, MS, RDN, LD: Dietetics education, online distance educator
Ruth Litchfield, PhD, RDN, LD: Nutrition education, experiential learning, cooperative learning
Rose Martin, MS, RDN, LD, FAND: Nutrition and dietetics education, technology
Anne Oldham, MS, RD, LD: Dietetics education
Ken Prusa, PhD: Sensory evaluation, meat quality
Alison St. Germain, MS, RD, LD: Education; geriatric nutrition; child adolescent and maternal health and nutrition; eating disorder awareness and prevention
Linda Svendsen, (Food Science): Education, cooperative learning techniques, starch chemistry
Nicole Tramp, MS, RD, LD, CDE
Lester Wilson, PhD: Food quality, food safety, food acceptance and shelf-life, spices, herbs, soy