M.S. (Applied Nutrition) Rutgers University, 1992
M.Ed. (Community Nutrition) Teachers College, 1998
Ed.D. (Nutrition Education) Teachers College, Columbia University, 2000
Ecological issues related to food
Pam Koch coordinates the numerous research, education, and policy activities. She is the lead author on the three Linking Food and the Environment (LiFE) curriculum series books: Growing Food; Farm to Table & Beyond, and Choice, Control & Change and has coordinated the development, evaluation and dissemination of the LiFE curricula. She frequently presents professional development workshops about LiFE to teachers at National Science Teacher Association meetings. From 2009-2012 she headed the evaluation of the New York City Food & Fitness Partnership, a policy and system change initiative in central Brooklyn that works to make healthy choices the easy choices. Dr. Koch also collaborates with several other nutrition education efforts around New York City. She completed her BS and MS degrees in nutrition at Rutgers University, The State University of New Jersey, and her EdD and RD from Teachers College, Columbia University.
HBSV 4010: Food, nutrition and behavior
For nonmajors and majors. A study of physiological, psychological, and socio-cultural factors that affect eating behaviors and the development of individual and cultural food patterns. Topics include the chemical senses, why we like sweet, salt, and fat; self-regulation of what and how much we eat; effect of early experiences with food; food and mood; interaction of food and culture through history; eating, cooking, and time use trends; meat meanings; psychosocial and cultural factors in food choice.
HBSV 4013: Nutritional ecology
A course for non-majors and majors. Nutrition and food as viewed from a global, ecological perspective. Topics include food/population problems and food aid, food product development and promotion here and abroad, energy and food relationships, food safety and the changing American diet, organic agriculture and natural food, biotechnology, and other topics as appropriate.
HBSV 4014: Community nutrition
This course provides an understanding of where and how food and nutrition services are delivered to further the national goal of healthy people in healthy communities and of the roles of nutrition professionals in providing these services. Nutrition services, both private and government-sponsored, will be the primary focus. The course includes 40 hours of concurrent field experience. Nutrition students only.
HBSV 5013: Strategies for nutrition education and health behavior change
Understanding and application of theoretical frameworks from the behavioral sciences and education to design and deliver food and nutrition education and physical activity promotion to various groups and to facilitate the adoption of healthful behaviors. Includes both didactic and field practice components.
HBSV 5243: Dietetic Internship in nutrition: Research and Independent Practice
Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in research in dietetics, clinical nutrition, community nutrition, and food service management. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $20
HBSV 5513: Seminar in nutrition education: Theory and applications
An in-depth examination of the use of current theories and research in the design, implementation, and evaluation of nutrition education interventions. Course is designed to supplement topics covered in HBSV 5013. Required of nutrition education masters and doctoral students. Students may register for more than one semester.
HBSV 6902: Research and independent study in nutrition
Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.