Syracuse University is home to more than a dozen registered dietitians spread across the , , , and the . Recently, they started meeting as a cross-campus coalition.

The group came together through Molly Morgan, associate director of in Human Resources, who joined the University last year and quickly realized that dietitian colleagues were embedded across a range of schools, colleges and units.

She floated the idea of regular meetups, and the response was unanimous. The coalition’s goal: foster collaboration, align on best practices and amplify the collective impact of their work across the campus community.

As we celebrate in March, six dietitians with wide-ranging expertise share the myths they spend the most time correcting—and the tips they wish more people would actually try.

Myths Worth Busting

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The word “natural” on a label feels reassuring, but it’s an overgeneralization. Plenty of natural substances—lead and arsenic among them—are anything but good for you (remember the apple juice scare of 2024?). Meanwhile, some artificial additives serve real purposes: extending shelf life, improving texture or boosting a food’s nutritional profile. The takeaway? Read the full label, not just the buzzword. — Nikki Beckwith, M.A., RD, CDN, director of the master of arts in nutrition science program, Falk College

Carbs Are the Enemy

A lot of people think that carbohydrates make you gain weight, but in reality they are the body’s main energy source. Whole carbs like fruits, vegetables, beans and whole grains deliver fiber, vitamins and sustained energy. The real issue isn’t carbs themselves; it’s the type and quantity people reach for. — Ashley Russo-Leone, M.A., RD, CDN, CNSC, assistant director of nutrition management, Campus Dining

Your Body Needs an Annual Detox or Cleanse

A common myth is that you need to detox or do a “cleanse” at least once per year. The human body has its own detoxification crew working around the clock: the liver, kidneys, lungs, lymphatic system, colon and skin. Most healthy bodies do not need help eliminating toxins and harmful substances. They need consistent, balanced nutrition. — Ashley Russo-Leone, M.A., RD, CDN, CNSC, assistant director of nutrition management, Campus Dining

A ‘Nutritionist’ and a ‘Registered Dietitian’ Are the Same Thing

In most states, anyone can call themselves a nutritionist—no degree, no exam, no oversight required. Becoming a registered dietitian (RD) or registered dietitian nutritionist (RDN), on the other hand, requires rigorous education, supervised practice hours, a credentialing exam and ongoing continuing education. If you’re managing a health condition, navigating food allergies or fine-tuning athletic performance, that distinction matters. — Molly Morgan, RDN, CDN, CSSD, associate director of health and wellness for faculty and staff

Tips Worth Trying

Think 80/20, Not All-or-Nothing

Dietitians are not the food police. A more sustainable framework: about 80% of the foods you choose should align with your health goals and nutritional needs, leaving 20% for flexibility. Perfection isn’t the point, consistency is. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

Push Back on the Protein Hype

From protein coffee foams to meat add-ons at every counter, today’s marketing makes it seem like more protein is always better. It’s important, sure, but excess calories from protein can lead to weight gain just like excess calories from anything else. Most people can meet their daily needs without the extras, and over-focusing on protein can crowd out variety and other essential nutrients. Unsure how much you actually need? A registered dietitian can help. — Nikki Beckwith, M.A., RD, CDN, director of the master of arts in nutrition science program, Falk College

Breakfast Breaks the Fast—Literally

After a full night of sleep, your body’s energy tank is running on empty. Skipping breakfast extends that deficit and can leave you dragging well into the afternoon. It doesn’t have to be elaborate. Even a small meal with protein and complex carbs can make a noticeable difference. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

Feeding Kids? Stock Smart and Let Them Play

When it comes to young eaters, two strategies go a long way. First, focus less on curating a perfect diet and more on what’s visible and convenient in the house. Kids tend to grab what they see, so keeping fruit, yogurt, nuts and whole-grain snacks at eye level—while limiting ultra-processed options—quietly shapes better habits without mealtime battles.

Second, let little ones explore. Touching, smelling, squishing, and yes, making a mess with food are legitimate steps toward acceptance. Food play is food learning, and pressuring a child to “just take a bite” often backfires. — Maryam Yuhas, Ph.D., RD, assistant professor of nutrition and food studies, and Lynn S. Brann, Ph.D., RDN, FAND, associate professor of food and nutrition studies, Falk College

Hungry at Night? Eat. (Just Eat Smart.)

Hunger is hunger, regardless of what time the clock reads. If you’re genuinely hungry at night, eat something, ideally a reasonable portion with both carbohydrates and protein. Protein promotes fullness and helps slow the rate at which carbs hit your bloodstream, which beats the alternative of raiding the chips bag on autopilot. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

Over the past two years, the University’s athletic dining program has undergone a remarkable transformation under the leadership of chef Jeff Dover, who has worked to establish a standard of nutritional excellence for the Division I student-athletes.

The program was rolled out in stages, expanding alongside the construction at the John A. Lally Athletics Complex. The Fallon Family Dining Center in the complex’s Football Performance Center first opened in the spring 2025 semester for use by the football team. In the fall semester, the Magee One Team Dining Center opened, thanks to a $2 million gift from Ed Magee ’70, G ’72 to honor his father,  effectively doubling the size of the dining program. Dover and his team now serve hundreds of student-athletes every week.

“The new dining facilities at the John A. Lally Athletics Complex, in both the Football Performance Center and Magee One Team Dining Center, showcase our continued strategic investment to help our student-athletes compete at the highest level,” says director of athletics John Wildhack ’80.

“Nutrition is a cornerstone of athletic performance, and we’ve seen firsthand how this facility has impacted our teams. Working with our nutrition staff and chef Dover, we’ve created a space where our student-athletes can fuel their bodies properly and build the kind of team culture that leads to success.”

When he was hired, Dover knew he could play a vital role in the success of student-athletes on the playing field. He works closely with team nutritionists and strength and conditioning coaches to provide food for fuel, recovery and everything in between.

“I tend to focus on the macro nutrition,” Dover says. “Whereas the performance nutritionist has to focus on the micro nutrition: hydration, vitamins and minerals, refueling and recovery.”

The transition to coach Fran Brown’s tenure in early 2024 brought fresh dynamics to the program. Dover’s team served their first meals to Brown’s squad on Jan. 17, 2024, and quickly adapted to the new coaching staff’s preferences through player surveys and constant communication.

“Coach Brown is hands-on, very involved with our nutrition program. You can tell that the details matter to him,” Dover says, emphasizing the value of direct feedback from both players and coaches.

Mixing Up the Menu to Avoid the Mundane

The menu ranges from comfort food favorites like homemade biscuits with gravy and baked French toast to upscale options on special nights. Monday nights will often feature comfort standards like burgers, hot dogs and fried fish, while Wednesdays often include player-favorite varieties of chicken wings.

The key, Dover stresses, is variety over the 15-week semester to keep meals from becoming mundane. Keeping it fresh for the juniors and seniors, players new to the program and staff requires frequent communication and input. He says that the players won’t hesitate to let his staff know if they’re getting tired of something on the menu.

“This team and the coaching staff let you know, no questions asked,” Dover says with a smile. “I couldn’t ask for a better dynamic between my staff, particularly the supervisors and the coaching staff. It’s very familial.”

This fall, when construction ended and the Magee One Team dining area opened, the athletic dining culinary team knew that their scope of responsibilities was going to expand. They’re now providing breakfast Monday through Friday, catering departure meals for teams preparing for away games and providing pregame meals for same-day competition in Syracuse seven days a week.

Dover’s ultimate goal is ambitious: to make Syracuse’s athletic dining program the standard of excellence that other Division I programs seek to emulate. With a motivated staff that arrives as early as 4 a.m., a collaborative relationship with coaches and their staffs and leadership from both the Athletic Department and Auxiliary Services, the foundation appears solid.

“This [experience] has been really gratifying for both myself and my staff,” Dover says. “We love these teams. You know, a lot of my staff don’t know the first thing about sports, but they really like providing these meals for the players and the coaching staff. It’s a point of pride.”

The Nutrition Initiative consists of three programs: Books and Cooks, a literacy, culture, and cooking collaboration with Syracuse City School District elementary schools; Food Busters, a program for Syracuse high school students that explores the science behind food through hands-on activities and experiments; and Cooking on the Hillside, where Hillside employees in the  program provide cooking lessons to Syracuse high school students.

Shaw Center Assistant Director  oversees a team of seven Nutrition Initiative leadership interns who create the curriculums, purchase and prepare food, and arrange travel for Nutrition student volunteers who participate in the program.

The current faculty advisors from the Department of Nutrition—Associate Teaching Professor  (Books and Cooks), Associate Professor  (Food Busters), and Associate Teaching Professor  (Cooking on the Hillside)—suggest and review lesson plans for the interns.

The leadership interns for the fall 2025 semester included Nutrition Initiative coordinator Zoya Ansari ’26 (nutrition science major), Trinity Delgado ’27 (exercise science major in the Falk College), Sophie Denham ’27 (neuroscience and psychology major in the College of Arts and Sciences), Lily Judelsohn ’28 (nutrition major), Natalie Kloman ’27 (nutrition major), Mae Neuman ’27 (nutrition major) and Tracey Rodriguez ’27 (nutrition science major).

For the leadership interns, the common threads for joining the Nutrition Initiative are their fascination with nutrition, and their interest in giving back to the Syracuse community.

“Nutrition is important, especially for young children and teenagers to keep their bodies going and to maintain their health to prevent other problems,” Ansari says. “So going into these classrooms and teaching children nutrition is very important, and we’re doing it in a fun way that makes them excited about making food and trying it.”

Story by Matt Michael and Cathleen O’Hare

As Americans prepare New Year’s resolutions focused on healthier eating, grocery store aisles are undergoing a major transformation—and understanding what’s in your food has never been more important.

Synthetic food dyes, petroleum-based colorings like Red Dye 40, Yellow 5 and 6, and Red Dye 3, have been added to foods for visual appeal. Now major companies have until 2027-28 to phase them out following FDA guidance.

“Food dyes are not toxic to your body immediately,” explains Falk College of Sport nutrition professor , a registered dietitian whose research focuses on childhood obesity and nutrition interventions in underserved communities. “What we’re concerned about with food dyes is neurodevelopment effects and behavioral effects in children.”

The science shows a genetic component—not all children react, but enough do that other countries have banned these ingredients.

However, Yuhas cautions that reformulations may bring tradeoffs. “While food dye doesn’t really affect taste, companies may use this as an opportunity to add more sugars and fats to foods to make them taste more appealing.”

She’s particularly concerned about equity: ultra-processed foods with dyes cluster in low-income communities because they’re cheaper and more shelf-stable.

Yuhas’s advice? Focus on overall diet quality—watching not just dyes, but sugar, saturated fats, protein and fiber content too.

As the federal government shutdown continues, the U.S. Department of Agriculture (USDA) has announced that SNAP benefits—which support 22 million households nationwide—will run out on Nov. 1. With the deadline quickly approaching, Syracuse University has two experts available to discuss both the policy implications and immediate health risks of this unprecedented disruption.

, professor of public administration and international affairs in the Maxwell School of Citizenship and Public Affairs, is a nationally recognized expert on food insecurity and SNAP policy.

She has testified before Congress and published over 70 research articles on food assistance programs. Her research is regularly funded by the National Institutes of Health, USDA and the Robert Wood Johnson Foundation.

, assistant professor of nutrition and food studies in the Falk College of Sport, is a registered dietitian whose research focuses on nutrition behaviors and health disparities in low-income and underserved populations.

Her work addresses the health impacts of food insecurity and sugar-sweetened beverage consumption in vulnerable communities.

Both professors are available for interviews and have provided answers to key questions below.

Q&A With Colleen Heflin: The Policy and Economic Impact

Q: Have SNAP benefits been used as political leverage before?

A: In the 2018 government shutdown, currently the longest in U.S. history, USDA used their contingency fund and directed states to issue February’s SNAP benefits a month early in January to meet the conditions of the binding Continuing Resolution.

This created confusion and havoc throughout the country and disrupted benefits in a historic manner. But, at least then, low-income households had the support that they needed to provide food for their households. Currently, low-income families are being used as a bargaining chip in a political game of chicken in Washington, D.C.

Q: What would this mean for families who rely on these benefits?

A: If SNAP benefits do not go out as usual in November, the disruption will be felt immediately. Over half of all SNAP benefits are spent within seven days of issuance. Without these funds, 22 million households will face two options: They can either buy less food or use the money that they budgeted to pay rent and utilities, put gas in their car and buy other necessities like prescription drugs and diapers to pay for food.

Q&A With Maryam Yuhas: The Nutritional and Health Consequences

Q: What are the immediate nutritional and health risks if SNAP stops in early November?

A: Within days of SNAP benefits stopping, we may see calories and diet quality fall. We have a good bit of research that looks at the end-of-month effects of SNAP benefits running out. We know from these studies that less healthy purchasing increases, with shifts to cheap, ultra-processed foods, when resources are diminished.

Additionally, research has found that when SNAP runs out at the end of the month, emergency room visits for hypoglycemia jump approximately 27% late in the month among low-income patients, particularly for older adults. If November SNAP doesn’t come through, that end-of-month risk will be exacerbated.

Q: How does a November disruption compound challenges over Thanksgiving and winter?

A: November may be one of the worst times to pull food dollars. Families will face the classic “heat-or-eat” trade-off as heating bills kick in with cooler weather, which is linked to higher food insecurity, especially for older adults.

School breaks during this month also mean fewer school breakfasts and lunches, so household demand goes up just as budgets are most stressed. Food banks are already seeing surges around the holidays and any SNAP gap will push even more families to those lines.

Q: How quickly does food insecurity impact vulnerable groups?

A: Food insecurity will impact vulnerable groups very fast. Food banks cannot replace SNAP’s scale. For children, even short disruptions decrease their diet quality and show up as behavior and attention issues and higher illness risk.

For people with diabetes, a skipped meal to stretch food can have dangerous health implications and create a food and medication mismatch. This is especially important for older adults who are on various medications and may also be at risk for dehydration and falls when food gets cut to pay utilities.

Q: Do you have any practical advice if families lose their SNAP benefits in November?

A: To families who are at risk, I would say to tap into resources early. You can call 211 for nearby pantries and community meals or check school districts for backpack meal programs.

When thinking about meals, prioritize health over being perfect health-wise. You may need to pivot to shelf-stable proteins like dry beans and lentils, canned meats, peanut butter and shelf-stable milk. Stretch every dollar by buying store brands, skip pricey low-satiety items like sugary drinks and snacks, and freeze portions to avoid waste.

Growing up in India, Sudha Raj’s childhood dream was to become a physician. But there was one problem: She didn’t like the sight of blood.

Thanks to the influence of her parents and a friendly neighbor, Raj discovered a different way to help people by focusing her career on nutrition science and dietetics. She moved to Syracuse in 1981 to enroll at the University, and while she never left Syracuse, she has made an enormous impact around the globe.

In particular, Raj is known worldwide for her studies to investigate dietary acculturation patterns of Asian Indian immigrants in the United States and her various leadership roles with the , the world’s largest organization of food and nutrition professionals. Closer to home, she’s an award-winning and researcher in the in the .

Recognizing Raj’s groundbreaking contributions to the field of nutrition and dietetics, the Board of Directors selected Raj as a recipient of the , which was presented at an honors breakfast Oct. 12 during the in Nashville, Tennessee.

“Sudha has an inquiring mind and has mentored thousands of students to carry that quest for inquiry, but also cultivated a culture of integrity, purpose and shared commitment to advancing the profession,” says Harlivleen “Livleen” Gill, who served as the 2024-25 president of the Academy of Nutrition and Dietetics. “Beyond her research and education, Dr Raj is known for her warmth, compassion and genuine connection with her colleagues and students.”

Nutrition and Food Studies Associate Professor first met Raj when she joined the University faculty in 1998, and Bruening says Raj is the first faculty member to receive a national award of this stature since the legendary in the early 1990s.

“For her many professional, scholarly and educational accomplishments at the local, national and international level, and for her selfless generosity to making all of us who are privileged to know her better global citizens, I strongly recommend Dr. Sudha Raj for the Medallion Award,” Bruening wrote in her recommendation letter to the Academy of Nutrition and Dietetics’ Awards Committee.

Nutrition and Food Studies Associate Professor Lynn Brann joined the Syracuse faculty in 2003 and says Raj has brought her expertise in multiple areas to the department through new course development and her dedicated mentoring of undergraduate and graduate students.

“Seeing Sudha receive this award brings me joy,” Brann says. “Sudha has been thoughtful and deliberate to select areas of nutrition that are meaningful to her and that impact the population at large. I am inspired to follow her pursuit of advancing the profession.”

For her part, Raj says she was excited to receive the Medallion Award and mingle with the five other award recipients from around the country. But she sees the honor as a “team effort” because of the support she has received from her colleagues over the years.

“In the nutrition department we have the best colleagues to work with,” Raj says, “and a lot of things happened here (at Syracuse) through the Academy’s initiatives because my colleagues saw value in it.”

Read the full story on the Falk College of Sport .

The earliest memories  has involve playing sports and watching the golden age of Big East Conference basketball with stars like Patrick Ewing, Chris Mullin and Syracuse University star Pearl Washington.

Now, as a father of two children who play youth sports, Tainsky says the “anchor events” in their household revolve around his children’s games and practices, and the sports they watch together on TV. Tainsky built his research career around the idea that sports bring people together, and that’s the focus and sensibility he’s bringing to the as its new senior associate dean of faculty affairs and academic operations.

“It’s the same feeling I hope to experience very shortly at the (JMA Wireless) Dome,” Tainsky says. “Being able to come together and root, root, root for the home team with the family was a salient experience for me as I grew up and became an athlete. Then, as a soon-retired athlete, it evolved from me competing to being one of the people either coaching or analyzing what’s going on for others to do their best to compete at the highest level.”

Tainsky, who started at Falk College on July 1, was previously a professor of management and Director of Sport and Entertainment Management at Wayne State University in Detroit, Michigan, where he was awarded Mike Ilitch School of Business awards for innovative teaching and excellence in research. He’s currently editor in chief of the , the official research journal of the (NASSM) and he has co-authored over 50 journal articles, becoming a NASSM Research Fellow in 2015.

At the core of Tainsky’s research are the decisions made by high-level sports managers and how they impact both organizational performance and the collective well-being of fans.

“Scott’s research interests–economics of sports leagues and teams, player performance analytics, and corporate social responsibility in national and international sports leagues–align perfectly with our vision for creating the nation’s premier College of Sport,” says Falk College Dean Jeremy Jordan. With programs in esports, exercise science, nutrition, sport analytics and sport management, the Falk College of Sport launched July 1 as the on a high-research activity campus (R1) to focus on sport through a holistic academic lens.

We connected with Tainsky to learn more about his research and how it will impact the College of Sport.

How did you develop an interest in studying the impact of sport?

My curiosity about the world and trying to incorporate that into my daily life. Being able to better the community that I’m a part of is ingrained by the fact that I grew up in a house where my father (Dr. Michael Tainsky) was a researcher—in his case he was trying to cure cancer and improve people’s lives that way.

Mine was much more social. As a social scientist, I have noticed the way sport can be such a valuable part of people’s lives. My first memory was watching Big East basketball, and I liked math. I try to bring those two worlds together to create the best social experiences for the greatest number of people possible.

One of the College of Sport’s areas of excellence is community sport and wellness, or as Dean Jordan also calls it, “sport for good.” How does your research fit with the uplifting power of sport?

The intellectual side of that is no one has to do sport; it’s an elective part of our lives. Since so many are choosing to spend so much of our attention on this leisure activity, it’s an incredible opportunity to see what people truly value. At the same time, we can provide leadership in utilizing that to help create the most good in the community.

We’re here to help round out that part of their choice, to provide the right amount of sport, marketed and delivered in a way that’s consumable and made more efficient, where the product is better and where the athletes are more informed.

Is there a specific theme throughout your research?

If there’s a theme to my research, it’s this idea of positive externalities, and that’s a very technical term of what is being produced can produce additional good captured by others. So, for example, in that I did with (Sport Analytics Professor) , we look at how the hotel industry is impacted by college football games. It’s not like Marriot or Hilton does anything different to be able to raise their rates or increase their occupancy rates on home football games. It happens because there’s so much excitement around sport; so much interest in being a part of that experience. So, in that case, we’re looking to quantify the externalities produced by football games.

There are other ways this presents in terms of viewership. When I follow Syracuse basketball and Syracuse basketball is having a good year, you would think that because we only have so much leisure time and I’m watching more of the Orange, it might take away the amount I choose to watch other basketball teams. But in fact, the opposite is true. As I become more deeply connected to Syracuse basketball, I’m actually more interested in some of the rival teams we’re competing against. So, we’re looking for those externalities, quantifying those externalities, and then helping round out the experience with the understanding that those things that may be counterintuitive are in play. How do we capitalize on this knowledge to produce the most good?

What are your impressions of the Falk College of Sport and what it can become?

Falk College and Syracuse University have recognized that there are four legs of the stool, and you can’t get any balance unless all four of them are functioning and working together. You can’t create athletes and have competition at the highest level without understanding the exercise science portion and the nutrition portion of sport. You can’t produce teams and individuals functioning at their highest level without sport management and sport analytics. You can’t appreciate the whole of it unless all of those pieces are talking with one another…and there is not one other place that’s doing what’s happening right now at Falk College. It’s 100 percent the reason I wanted to be a part of this project.

What drew me to Falk College was this vision of what can be if we bring together these disciplines that are often times separated and siloed. It’s such a welcome idea that I expect us to be doing incredible things quickly because of all the support I’m seeing and all of the buy-in for what we’re doing from so many different, important pieces of this puzzle.