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
Liquori, T, Koch, PD, Contento, IR, and Castle, J. The Cookshop Program: outcome evaluation of a nutrition education program linking lunchroom food experiences with classroom cooking experiences. Journal for Nutrition Education, 30:302-313, 1998
Koch, PA. A Comparison of two Nutrition Education Curricula: Cookshops and Food and Environment Lessons (Doctoral Dissertation), 2000
Islas A, Contento IR, Koch PA, Hagiwara, S., and Barton A.C. Food choice criteria in elementary school age children incorporating ecological concerns. Appetite. 34: 125, 2000
Barton, AC, Hindin, T, Contento, IR, Trudeau, M, Yang, K, Hagiwara, S. and Koch, PD. Underprivileged Urban Mothers' Perspectives on Science. Journal of Research in Science Teaching, 38, 688-711, 2001
Contento IR, Koch PA, Calabrese Barton A, & Dadds M. Enhancing Critical Thinking: Impacts of a Food System Education Curriculum on 5th and 6th Graders. Journal of Nutrition Education and Behavior, 36(Supp 1), S61, 2004
Calabrese Barton A, Koch P, Contento I, Hagiwara S. From Global Sustainability to Inclusive Education: Understanding urban children’s ideas about the food system. International Journal of Science Education 27: 1163-1186, 2005.
Dadds M. Contento IR, Koch PA, Calabrese Barton A. Adolescent Perspectives on Being Overweight. Journal of Nutrition Education and Behavior, 37(Supp 1), S63, 2005
Rubenstein, H, Calabrese Barton, A, Koch, P, and Contento, IR. From Garden to Table: Rural or Urban Two Effective Strategies that teach students about where food really comes from. Science and Children 43(6), 30-33, 2006
Contento IR, Calabrese Barton A, Koch PA, Dadds, M. Childhood Overweight and Science Education. In Tobin K (editor). Teaching and Learning Science: A Handbook. Westport, Connecticut: Praeger, 2006
Koch PA, Calabrese Barton A, Contento IR. Growing Food: Linking Food and the Environment Curriculum Series. National Gardening Association: South Burlington, VT, 2007
Lee H, Contento IR, Sauberli W, Koch PA, Calabrese Barton, A. Using Science Education to Move Middle Schoolers toward More Healthful Food and Activity Choices: An Outcome Evaluation of Choice, Control, & Change (C3). Journal of Nutrition and Education Behavior 39(4S), S96, 2007.
Koch P, Calabrese Barton A, Whitaker R, Contento I.. Choice, Control, & Change. Science Scope. Vol 31(3) 16-20, 2007
Contento IR, Koch PA, Lee H, Sauberli W, Calabrese Barton A. Enhancing personal agency and competence in eating and moving: Formative evaluation of a middle school curriculum, Choice, Control, and Change. Journal of Nutrition Education and Behavior, 39(Supp 2): S179-S186, 2007
Koch PA, Calabrese Barton A, Contento IR. Farm to Table & Beyond: Linking Food and the Environment Curriculum Series. National Gardening Association: South Burlington, VT, 2008.
Koch, P, Calabrese Barton, A, Contento, I, Crabtree, M. Farm to Table and Beyond: Helping Students Make Sense of the Global Food System. Science Scope. Vol 31 (9) 36-39, 2008.
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 nonmajors 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 35-40 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 and elective site hours. Cumulative experience totals 180 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
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.
Documents & Papers
Download: Center for Food & Environemnt Brochure [PDF]
Download: Choice, Control & Change Flyer [PDF]
Download: Farm to Table & Beyond Flyer [PDF]
Download: Growing Food Flyer [PDF]
Centers and Projects
The Center for Food & Environment focuses on research, education, and policy. Its research seeks to understand why people make the food choices they do, the food system context within which choices are made, and the types of interventions that facilitate voluntary adoption of more healthful and sustainable food choices. In the educational arena, the center develops, evaluates, and disseminates nationally curricula on the links between food, health, personal behavior, and the environment, conducts professional development, and provides educational outreach to the community. Over the last decade we have developed, evaluated, and disseminated the Linking Food and the Environment (LiFE) Curriculum Series, An Inquiry-Based Science and Nutrition Program with modules on Growing Food (grades 4, 5, or 6), Farm to Table & Beyond (grades 5 or 6) and Choice, Control, & Change (grades 6, 7, or 8). Policy work focuses on efforts to make the healthful and ecologically sustainable food and activity choices the easy choices in schools and communities. We are the evaluators of the New York City Food and Fitness Partnership that is one of the nine communities part of the national initiative of the W.K. Kellogg Foundation.
Executive Director: Pamela Koch EdD, RD