HEALTHY WOMAN Central New York Dietetics Association
Happy National Nutrition Month!
In honor of this month, we got perspective from a few members of Syracuse’s own Central New York Dietetics Association. For more information on the association, visit cnyda.org.
Ruth Sullivan
Registered dietitian for Syracuse University Food Services
SWM: Tell us about your day-today working with SUFS. My job is different every day. Some days I meet with students and families all day, others I work with our food services team to continue developing menus or training staff on food allergies and food safety. I also work with departments and student organizations on campus, review menus and ingredients for special events and present to classes regarding my path and job.
SWM: Have offerings in the dining halls evolved in recent years? When we plan menus, we think about students’ likes and dislikes, what’s in season and how to introduce healthy options. We have a “Try Me” program, designed to introduce students to foods they may not have encountered. More students are trying vegan and vegetarian lifestyles, so we’ve enhanced those offerings. We have a “Recipes From Home” program that invites students or parents to submit a favorite recipe.
SWM: Talk about your work with students who have dietary constraints. I help them navigate our department to get foods they want and feel safe while dining with us. I also work with students who choose to eat certain ways. For example, students who choose a vegan or vegetarian diet make up a big percentage of our customers. Our food allergy program has evolved over the years and we were one of the universities that helped develop FAREs (Food Allergy Research and Education) College Guide to Food Allergies.
Heather Hudson Chief programs officer at Food Bank of CNY
SWM: What path led you to work at the food bank? During my dietetic internship through Syracuse University, I had the opportunity to visit the Food Bank of CNY for a brief rotation. Over the course of my internship, I discovered I enjoyed community nutrition. When I completed the internship, the food bank was hiring an additional dietitian. 22
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SWM: Does the food bank have a limited budget? If so, how does that affect your work? Yes, we do have a limited budget, which challenges us to be thoughtful and efficient about programming. The majority of our nutrition education involves workshops aimed at helping adults who utilize food assistance programs throughout an 11-county region. We also educate our partner agency coordinators. Additionally, we provide nutrition education to children who attend after-school programs where the food bank provides evening meals.
SWM: What’s your favorite aspect of your job? The best part is seeing the direct impact of the food bank’s work when visiting one of our community partners. People are genuinely appreciative when you take the time to teach them something new, give them nutritious food and listen to what they have to say.
Dorothy Wrase Hares Clinical dietitian at St. Joseph’s Hospital
SWM: What led you to be a dietitian? The choice of dietetics was a way for me to work from a science base, provide practical common sense information about nourishing the body and make this daily necessity an enjoyable adventure.
SWM: Talk about your day-to-day at St. Joseph’s Hospital. My work with a patient starts by assessing their nutritional status, which includes recognizing their medical condition and treatments, as well as previous eating habits, food preferences and aversions and nutrition knowledge level. Then, a nutrition plan is created with the patient and other members of the medical team. The plan is implemented and the patient’s progress is monitored. Coordination of the plan is done with home-care organizations, as well as nursing homes and rehabilitation units.
SWM: What’s the most rewarding aspect of your work? My greatest satisfaction occurs when I have been able to help someone move beyond their previous knowledge or assumptions, and recognize new information as something that will be workable and not burdensome for them to do. I also find a quiet joy in meeting a patient’s simple request in the complex, confusing environment of a hospital. When someone enters this institution, their previous daily routine is disrupted. Food can be a point of the familiar. I am always pleased to see how a simple food – applesauce, ice cream, peanut butter or a cup of coffee — can give so much joy. The History Edition