CHAIRED THESES
Thesis Chair of UVM-based Research Projects
MS Food Systems
EMILY BARBOUR
MS Nutrition and Food Sciences
OLIVIA JOHNSON
Honors College & Distinguished
Undergraduate Research Thesis
RENEE HAMBLIN
Piloting an Adapted Halal Food Assessment Tool in Chittenden County, Vermont
Honors College & Distinguished
Undergraduate Research Thesis
IVONNE HEADLY
Positive and negative experiences associated with Cash Value Vouchers redemption among a sample of Spanish-Speaking participants in Arizona
Honors College & Distinguished
Undergraduate Research Thesis
JESSICA ZIESEL
Examining Cultural Considerations of Chittenden County, Vermont Grocery Retailers When Stocking Products
Honors College & Distinguished
Undergraduate Research Thesis
ETHAN SMITH
The Stanford Healthy Neighborhood Discovery Tool: A Secondary Analysis Assessing Social Cohesion at an Urban Farmer’s Market in Arizona
MY COURSES
Lectures at UVM
HUMAN HEALTH IN THE FOOD SYSTEM
Students preparing for careers in the area of food system science will gain competency for professional practice in the multifaceted and evolving intersection of nutrition, food systems, food security and human health outcomes.
NUTRITION IN THE LIFE CYCLE
Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to translate nutrition sciences effectively into simple terms for people across their full life span, change their eating behaviors, lifestyle, and energy expenditure to improve their health.
NUTRITION EDUCATION & COUNSELING
Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to translate nutrition sciences effectively into plain language for people who want to change their eating behaviors, lifestyle, and energy expenditure to improve their health.
COMMUNITY NUTRITION
Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to effectively translate sciences including epidemiology, food, nutrition and human behavior, in a manner that strives to improve the health, nutrition, and well-being of individuals and groups within communities.
SUSTAINABLE EDUCATION AND DEVELOPMENT: KENYA
This service learning course has students working on education, food systems, conservation and public health projects in Nairobi, Homa Bay, and the Masa Mari in Kenya. Fall semester students will learn about and develop projects that will be implemented in Kenya. - Co-Instructed
COMMUNITY PRACTICUM
This course will increase and refine the student's pre-professional experience in the field of nutrition and dietetics with supervised work experience combined with structured experiential learning and reflection.