- Sep 27, 2024
- by Juan Vazquez-Leddon
- Community Engagement, Student Life
PRYDE Scholars spend summer helping celebrate 4-H’er contributions to communities
Annually, the PRYDE Scholars from the Program for Research on Youth Development and Engagement (PRYDE) work on a translational research project with New York State 4-H Youth Development. Last academic year, PRYDE Scholars implemented a version of the Contribution Project for 4-H’ers across the state, modeled after the original project where undergraduates at Cornell and other universities can receive funding to make a contribution of their choosing.
To acknowledge and celebrate those contributions, two PRYDE
- Feb 27, 2026
- by Galib Braschler
- Holistic Human Health, Student Life
Class serves up lessons in nutrition, culture and budgeting
For some students, NS 2470 is the first time they’ve ever held a chef’s knife or carefully measured out ingredients. For others pursuing a career as a registered dietitian, it is a requirement, and they learn alongside classmates who are just beginning in a kitchen. Across a semester that starts with baking simple muffins and culminates in creating complex culturally appropriate dishes, students learn to feed themselves, even on a budget.
Held in the Discovery
Laura Barre
I received my B.S. in Nutritional Sciences from Cornell University in 1991 and completed a dietetic internship at Emory University in Atlanta, GA in 1992. I started my clinical career practicing as a registered dietitian focusing on the nutritional care of oncology, general medicine, and geriatric patient populations in the acute and long-term care settings. I furthered my clinical training at the Geisel School of Medicine at Dartmouth, graduating in 2001 with an M.D. degree
Martha Field
I am an Associate Professor in the Division of Nutritional Sciences at Cornell University. I received a B.S. in chemistry from Butler University in 2000 and a Ph.D. in Biochemistry, Molecular and Cell Biology from Cornell University in 2007.
My laboratory studies gene-nutrient interactions that lead to development of disease. It is clear that what we eat can be associated with disease onset, and some individuals are more likely to be affected based on certain genetic
Shu-Bing Qian
Dr. Qian is the James Jamison Professor in the Division of Nutritional Sciences at Cornell University. Professor Qian received PhD degree from Shanghai Jiaotong University Medical School (formerly Shanghai Second Medical University), majoring in Molecular Biology & Biochemistry. He then conducted two postdoctoral fellowships at the National Institutes of Health (Bethesda, MD) and University of North Carolina (Chapel Hill, NC). Dr. Qian joined the Division of Nutritional Sciences at Cornell University in July 2008. In
Barbara Strupp
