|Temp Employee - Sobal & Dickin Research Groups|
|No CU Address|
|Division of Nutritional Sciences|
|Phone: No CU Phone|
|View Cornell University Contact Info|
Stephanie Bostic earned her BA from Barnard College, in New York City, where she had to honor of receiving a Centennial Scholar grant. Her undergraduate research through the Centennial Scholar program focused on the influence of French colonization on the culinary cultures of Vietnam, Morocco, and Guadeloupe.
In 2010, she received a master's degree from Tufts University, after working on research on local food systems, the cooperative movement, and organic livestock production. In addition, while in Boston, she volunteered for the Boston Gardener's Council and interned with the ReVision House and Farm. While in Boston, she worked on research studies on bone metabolism at the Human Nutrition Research Center on Aging under Dr. Bess Dawson-Hughes and on a Nurses Health Study sub-study at the Harvard School of Public Health under Dr. Walter Willet.
In addition to pursuing her PhD in Community Nutrition, Stephanie is working toward becoming a Registered Dietician.
|Current Professional Activities:|
American Society for Nutrition, Student Member
Society for Nutrition Education and Behavior, Student Member
Academy for Nutrition and Dietetics, Student Member
|Current Research Activities:|
Stephanie Bostic is working with Prof. Jeffery Sobal. Her dissertation project is exploring the experiences of midlife rural New Yorkers with managing fish and seafood consumption using a variety of research methods.
MS, Agriculture, Food and the Environment, Tufts University, 2006-2010
BA, East Asian Studies, Barnard College, 2002-2006
NS 1150, Nutrition, Health and Society
NS 1150, Nutrition, Health and Society (online)
NS 4444, Sports Nutrition and Supplements, Concepts and Evidence
NS 2450, Social Science Perspectives on Food and Nutrition
NS 3410, Human Anatomy and Physiology Lecture
NS 3420, Human Anatomy and Physiology Lab
Bostic, S.M., Bisogni, C.A., and Sobal, J. (2016.) Older Adults' Household Cooking: Card Sort Analyses. British Food Journal. 118: 480-494.
Bisogni, C.A., Bostic, S.M., Jastran, M., and Sobal, J. (2016). “Food Literacy and Food Choice: A Constructionist Perspective.” In: H. Vidgen (Ed.), Food Literacy, London: Routledge.
cooking, food preparation, fish and seafood, older adults, food choice, social representations, qualitative research
|The information on this bio page is taken from the CHE Annual Report.|