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Lisa Sasson

Associate Dean for Global Affairs; Clinical Professor, Nutrition; Director, Dietetic Internship

Nutrition and Food Studies

212-998-5585

Lisa Sasson is the dietetic internship director and a clinical associate professor in the department. She has interests in dietetic education, weight and behavior management, and problem-based learning. She also is a private practice nutritionist with a focus on weight managment. She is the co director the the Food, Nutrition and Culture program in Florence, Italy. She has done a number of media interviews both print and television for publications such as Self Magazine, Allure, New York Times, and Prevention Magazine. Her professional activities include: consultant for Nickelodeon , New York State Dietetic Association and Greater New York Dietetic Association (past president and treasurer

Selected Publications

  • Collaboration between Pediatrics and Dentistry: Dietetic Internship in Pediatric Dentistry Topics in clinical Nutrition Vol 20 Number 3 July- September 2005
  • The Decision Making Process for Choosing an Emphasis Area in a Dietetic Internship- Newsletter of Dietetic Educators Practice Group 2003
  • Options for Living With Lung Disease, Oxford Health Plans, 10/97

Courses

Diet Assessment and Planning

Assessment of the food intake and needs of individuals of diverse ages and backgrounds. Taking into consideration the genetic, cultural, social, and economic factors that affect dietary choices, students will develop dietary plans that meet current recommendations for a variety of health conditions using exchange systems, food composition data, menus, recipes, and product labels.
Course #
NUTR-UE 1260
Units
3
Term
Fall, Spring
Faculty

Professors

Kathleen Woolf , Lisa Sasson ,
Department

Nutrition and Health

Introduction to nutrition science and its role in health and society: nutrient characteristics, requirements, and food sources, energy balance, weight control, dietary guides and food planning, and social and economic factors that affect food production and consumption
Course #
NUTR-UE 119
Units
3
Term
Fall, Spring, Summer
Faculty

Professors

Lisa Sasson ,
Department
Liberal Arts Core

Nutrition Education and Counseling

Principles, methods, and materials for teaching nutrition to diverse groups in a variety of settings.
Course #
NUTR-GE 2199
Units
3
Term
Fall, Spring
Faculty

Professors

Kathleen Woolf , Lisa Sasson ,
Department

Nutrition in Food Studies

An accelerated survey of basic principles of nutrition applied to food studies: nutrient functions, nutritional requirements, food composition, menu planning and assessment, food safety, dietary patterns, diet and health issues, dietary recommendations, food products for nutritional purposes. For students with no previous training in nutrition or health.
Course #
NUTR-GE 2215
Units
3
Term
Fall, Spring
Faculty

Professors

Lisa Sasson , Marion Nestle ,
Department