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Lora Ann Sporny

Professional Background

Educational Background

Ed.D. (nutrition and education), Teachers College, Columbia University, 1992;
M.Ed. (community nutrition education), Teachers College, Columbia University, 1988;
M.A. (science journalism), New York University, 1987;
B.S. (clinical nutrition), University of Pittsburgh, 1985.

Scholarly Interests

Selected Publications

biographical information

Dr. Lora A. Sporny has been adjunct assistant and associate professor of nutrition and education at Columbia University's Teachers College since 1992. In addition to being on the faculty of Teachers College, for the past 15 years she has taught and continues to teach three nutrition courses yearly in the Department of Nutritional Sciences at the University of Connecticut. Every two years she also teaches an intensive graduate course in the Department of Nutritional Sciences at The Hebrew University of Jerusalem in Israel and recently she taught an intensive graduate course in the School of Health and Education at Reykjavik University in Iceland.

One of Dr. Sporny's first faculty positions was in the Nutrition and Food Science Department of Hunter College, City University of New York. She was an adjunct instructor and then assistant professor from 1988 through 1994. And each fall semester for over 15 years she conducted a lecture series in the Graduate School of Journalism's Science and Environmental Reporting Program at New York University. In addition to her faculty responsibilities, she engages in a variety of consulting activities, including the development of Dietetic Internship Programs. One of the Dietetic Internship Programs was developed for the Sarasota County Board of Education in Florida. The Program is one of only a few nationwide that specializes in childhood nutrition education and school food service. With a strong belief in diet's effect on metabolic programming, Dr. Sporny is an advocate of healthful diets and nutrition education early in life. Towards this end, she edited four nutrition books that are available in many middle schools and high schools throughout the U.S. and Canada. Other professional activities have included writing nutrition education curricula for community programs, editing nutrition education modules on disease management and prevention for the Internet, and speaking about diet and disease to audiences in a variety of settings.

HBSV 4000: Introduction to nutrition

Dr. Sporny. (Course is offered to non-majors and to those desiring admission to the Program in Nutrition and to the Dietetic Internship Program.) The course provides an overview of the science of nutrition and its relationship to health promotion and disease prevention. The primary focus is on the essential macro- and micronutrients - their chemical structures, food sources, digestion and absorption, metabolism, storage, and excretion. Students analyze the nutritional quality of their own food intake and develop the knowledge and skills to estimate their daily caloric requirements and nutrient needs using tools such as Dietary Reference Intakes, Food Guide Pyramid, and Dietary Guidelines for Americans.

HBSV 5018: Nutrition and human development

This course examines the physiologic changes and nutritional needs during pregnancy, fetal development, infancy, childhood, and adolescence. Special attention is paid to promoting positive pregnancy outcomes for both mother and baby, fetal metabolic programming, breast feeding versus formula feeding, introduction of solid foods to infants, preventing and managing food allergies, coping with picky eating, maintaining a healthy feeding relationship between caregiver and child, promoting nutritional health in children and adolescents, and preventing health and dietary problems (including eating disorders) in children and adolescents.

HBSV 5033: Nutrition care process and medical nutrition therapy I

Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.

HBSV 5034: Nutrition care process and medical nutrition therapy II

Dr. Sporny. Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.

HBSV 5231: Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Nutrition and public health

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.

HBSV 5232: Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Nutrition and education

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.

HBSV 5233: Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Applied physiology and nutrition

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.