Nutrition Science Department Faculty Biographies
RAYANE ABUSABHA, PhD, RD, Professor, Graduate Program Director, received her bachelor’s degree in Food Technology and Nutrition from the American University of Beirut, Lebanon, and her masters and doctoral degrees in Nutrition from The Pennsylvania State University, University Park, Pennsylvania. She completed her dietetics internship at Hershey Medical Center, Hershey, PA. Her postdoctoral work was in program evaluation and nutrition education and behavior.
As a Research Associate at The Pennsylvania State University, she was involved in a variety of research projects including studying the dietary patterns of older adults, evaluating distance learning media, and applying and evaluating facilitated nutrition education in WIC clinics.
Before joining Russell Sage, Dr. AbuSabha was the Executive Director of the Health Research Science Board at the New York State Department of Health working in the area of breast cancer research. She also served as a Social Science Research Analyst at the Office of Analysis, Nutrition and Evaluation, Food and Nutrition Services, U.S. Department of Agriculture where she worked on evaluating the WIC and Medicaid Programs.
Dr. AbuSabha taught nutrition at Penn State for over a decade and provided instruction using traditional and distance-learning formats.
She is widely published in the areas of nutrition education and community nutrition. She has authored articles in many journals including Journal of the Academy of Nutrition and Dietetics, Journal of Nutrition Education and Behavior, Health Education and Behavior, and Journal of Family and Consumer Sciences. She currently serves as the Post Chair of the Nutrition and Dietetics Educators and Preceptors (NDEP) and a member of the Council on Future Practice (CFP) Academy Groups.
Dr. AbuSabha has received a number of awards including the 2010 Dannon Mid-Career Leadership Award.
She teaches Food Service Management NTR 313 and she teaches Directed MS Thesis Research NTR 690 and 691. email@example.com
EILEEN FITZPATRICK, MPH, RD, Instructor, received a Bachelor of Science Degree in Psychology from Tufts University, as well as a Bachelor of Science in Nutrition from Russell Sage College and completed a Dietetic Internship at Sage Graduate School. She received a Masters of Public Health from the School of Public Health, University at Albany and is currently completing a Doctorate in Public Health. Her previous work experience includes seven years of biochemical research at the Wadsworth Center for Labs and Research, New York State Department of Health (NYSDOH). In addition, she has worked with the Division of Nutrition, NYSDOH, on participant retention in the New York State WIC program; the Bureau of Communicable Disease Control, NYSDOH evaluating listeriosis in New York State; and the Obesity Prevention Program, NYSDOH, on improving breastfeeding rates in New York State. Ms. FitzPatrick is co-author of numerous scientific publications and has presented original research at professional meetings including the New York State WIC Association, the New York State NYSAND Dietetics Association and the American Public Health Association. Ms. FitzPatrick is a full time faculty in the Nutrition Science Department.
She teaches Nutritional Epidemiology NTR 553, Advanced Food Science NTR 502/402, Community Nutrition NTR 325 and Food and Culture HMN 201. firstname.lastname@example.org
Sonya Irish Hauser
SONYA IRISH HAUSER, PhD, Post-Baccalaureate Program Director and Assistant Professor, received Bachelor’s degrees in Psychology (Houghton College) and Nutrition Science (Russell Sage College), a Master of Science degree in Nutrition Communication (Tufts University), and a Doctoral degree in Food Policy and Applied Nutrition (Tufts University). Her academic work includes research in the areas of childhood obesity, family and community approaches to obesity prevention, and use of multimedia and web-based technology in health promotion. Other interests include environmental approaches to health behavior change and health and social marketing. She has developed and tested various modes of dissemination for nutrition and physical activity curricula and most recently conducted research the USDA Summer Food Service Program (SFSP). She has authored numerous scientific papers and speaks regularly at academic meetings and conferences. As well, she writes and contributes to articles for popular press and consults for various public health organizations, community groups, food companies, and commodity boards on a regular and on-going basis.
She teaches Principles of Nutrition SCI 120, Foundations of Nutrition NTR 201, Nutrition Communication NTR 555, Weight Management NTR 562, Nutrition Programs and Interventions NTR 561 and Nutrition Seminar NTR 602. email@example.com
Dr. Nina Marinello
NINA MARINELLO, PhD, Chair, Nutrition Science Department, received a bachelor’s degree in Biology from St. Joseph’s College, Brooklyn, New York. She earned her master’s degree in Natural Sciences and a doctoral degree in Molecular Biology from Roswell Park Memorial Institute, SUNY Buffalo. She was a research scientist in recombinant vaccine development at the Wadsworth Laboratories, New York State Department of Health. After years in the laboratory, Dr. Marinello returned to the classroom to pursue her interest in Nutrition. This led her to The Sage Colleges where she received a second bachelor’s degree in Nutrition Science and began her academic career in Nutrition. Dr. Marinello was the first Coordinator of Sports Nutrition Education in the Department of Athletics at UAlbany, Albany, New York. She continues to be a sports nutrition consultant. Dr. Marinello’s knowledge of Molecular Biology and Nutrition enhances the department’s cutting-edge curriculum. Her interests include Nutrigenomics, Weight Management and Sports Nutrition. She writes practical advice and up-to-date information about Nutrition and Health, posted on the Times Union Healthy Professor blog. Her writing is infused with scientific intelligence and humor while discussing topics that range from the complexities of metabolism to choosing healthy foods.
Dr. Marinello teaches Nutrition Science, SCI 120, and Current Issues in Nutrition, NTR 522/422. firstname.lastname@example.org
KERI MCCOMB, MS, RD, CDN, CLC, Director, Dietetic Internship, received a Bachelor of Science degree in Business Administration from the State University of New York at Albany and completed her dietetic internship and a Master of Science degree in Applied Nutrition at the Sage Graduate Schools.
She has worked in public health for Baby-Friendly USA, the accrediting body for the UNICEF/WHO Baby-Friendly Hospital Initiative. This is a national non-profit organization that works to improve maternity care practices throughout the United States. Prior to entering dietetics she worked in management, overseeing projects and managing national accounts for internationally recognized clients, such as Williams-Sonoma and Pottery Barn. In addition to directing the dietetic internship at Sage, she also works as a dietitian in private practice with a focus on maternal and child health. She is a yoga teacher with RYT credentials and regularly teaches yoga classes. Ms. McComb currently serves as the Reimbursement Chair of the Hudson Valley Dietetic Association.
She teaches the lecture courses required for the Dietetic Internship Certificate and coordinates the DI practicum placements and assignments. email@example.com
COLLEEN MCCRIEF, MS, RD, Director, Didactic Program in Dietetics, received a Bachelor of Science Degree in Nutrition from Russell Sage College and completed a dietetic internship at the Michael E. DeBakey VA Medical Center in Houston, TX. She received a Masters of Science in Nutrition from Texas Woman’s University in Houston, TX. Ms. McCrief began her career in Houston as a Clinical Dietitian at the VA Medical Center. Her clinical coverage focused on General Medicine and Liver Transplant. She also spent time as Acting Clinical Manager and Acting Dietetic Internship Director. She was accepted into the Veterans Health Administration Leadership Development Institute in 2012. Ms. McCrief has held leadership positions within the Houston Academy of Nutrition and Dietetics as Secretary and Nominating Committee. Currently, she is the Nutrition and Dietetic Educators and Preceptors (NDEP) Line Editor and provides a number of lectures in the community including the annual Sodexo Clinical Symposium.
Professor McCrief is the DPD Director for the Department of Nutrition Science and teaches NTR 504/404 Medical Nutrition Therapy I, NTR 517/417 Medical Nutrition Therapy II, NTR 507/407 Nutrition Counseling, and NTR 525 Advanced Medical Nutrition Therapy. firstname.lastname@example.org
RYAN MITCHELL, PhD, Associate Professor, received his Bachelor’s degree in Nutrition from Pennsylvania State University and his Doctoral degree in Biochemistry and Molecular Biology from the University of California, Davis. After completing his degree, Dr. Mitchell’s career has been focused on teaching and promoting undergraduate research. He has taught numerous science courses including Metabolism and Bioenergetics while a lecturer in the Biochemistry and Biophysics Department at UC Davis, taught various Chemistry courses in the Los Rios Community College District, and taught Nutrition at DeVry University. Through his work as Director of the undergraduate research program in the UC Davis College of Engineering and as Coordinator of the NSF-funded California Alliance for Minority Participation, he also spent a number of years promoting the diversity of undergraduate students participating in Math, Science and Engineering Research. Later, as the Higher Education Coordinator at the Center for Biophotonics at UC Davis, Dr. Mitchell mentored undergraduate students and facilitated their engagement in biophotonics research. Dr. Mitchell has authored numerous papers and spoken on a wide variety topics for organizations such as the Association for the Advancement of Medical Instrumentation, and the Southeastern Pennsylvania Health Information Management Association. Equal to his passion for educating a diverse student body is Dr. Mitchell’s passion for promoting active lifestyles. With over 20 years of experience as a USA Cycling Federation elite amateur cyclist, and years of experience mountaineering in extreme environments, Dr. Mitchell enjoys field testing the best nutritional and physiological concepts. His research are in the relationship between metabolism and sports performance.
Dr. Mitchell teaches Nutrition Science SCI 120, Food Culture and Nutrition HMN 201, Macronutrients NTR 501/401, and Micronutrients NTR 503/403. email@example.com
MICHELLE MORGAN, MS, RD, CDN, Coordinator, Dietetic Internship received a Bachelor of Science degree in Nutrition Science from Russell Sage College and completed her Master of Science degree in Clinical Nutrition and Dietetics from New York University. While working towards her Master’s Degree, Michelle concurrently completed a clinically focused Dietetic Internship at the James J. Peters Veterans Affairs Medical Center (Bronx VA). Prior to joining the Sage community, Michelle was working clinically at NewYork-Presbyterian Hospital/Weill Cornell Medical Center in New York City where she gained experience covering all Clinical Service areas as a Staff Relief Dietitian. Michelle was awarded Clinical Nutrition Employee of the Year in the fall of 2012 and soon thereafter transitioned into a new position as the liver transplant service dietitian. In addition to working with the liver transplant population both inpatient and outpatient, Michelle covered a surgical step-down and outpatient hemodialysis unit. Aside from her clinical responsibilities, Michelle was a preceptor for the digestive disease rotation at NewYork-Presbyterian. Michelle also played an active role in departmental projects and committees, contributed to hospital newsletters and participated in media opportunities when available.
Michelle will be working closely with the Dietetic Internship Director to maintain both on-site and distance tracks of the internship program. firstname.lastname@example.org
DENISE KOLANKOWSKi, MS, RD, CDN, Adjunct Professor, received her associate’s degree in Dietetics from SUNY Morrisville, bachelor’s degree in Dietetics from Syracuse University successfully graduating from the coordinated undergraduate program with immediate eligibility for the RD exam, and master’s degree in Health Services Administration from Sage Graduate School, Albany, NY. Ms. Kolankowski has worked professionally as a Registered Dietitian for 25 years in various positions which include: Consulting Dietitian at area long term care facilities; Public Health Nutritionist for the Albany County Department of Health; Clinical Nutrition Manager, Our Lady of Mercy Life Center, and currently as the Senior Extension Resource Educator at Cornell Cooperative Extension, Schenectady County, Schenectady, NY. Her current position at cooperative Extension includes working with Schenectady County Senior and long term Care Services as the contracted Registered dietitian providing nutrition education programming for seniors participating in the congregate and home delivered meal program; working with the Schenectady County Supplemental Food and Nutrition Education Program for Women, Infants and Children (WIC) program with administrative assistance; and administration and management of a variety of grants received through the, Schenectady County Public Health Services, the New York State Department of Health and Cornell University throughout her tenure at Cooperative Extension. Ms. Kolankowski has been a consistent preceptor for the Sage Dietetic Internship program since its inception in 1990. She has also served as a preceptor for the Dietetic Internship programs at SUNY Oneonta, Utah State University, and Delaware State University. She is a member of the Academy of Nutrition and Dietetics, NYS Dietetic Association and Hudson Valley Dietetic Association (HVDA). Positions held with HVDA include Public Relation Co-Chair and nominating committee.
Ms. KOLANKOWSKi teaches Nutrition Science 120-20. email@example.com
CHEF GAIL SOKOL, BA, MBA, CC, Adjunct Instructor, received a bachelor’s degree in Chemistry and English from Union College, and received a Master of Business Administration from Russell Sage College. After several years, she returned to school to pursue her passion for culinary arts, earning an Associate in Occupational Studies from Schenectady County Community College and becoming a Certified Culinarian. She teaches courses in Nutrition, Baking, and Sanitation for Schenectady County Community College’s Culinary Arts program, and is the director of SCCC’s Children’s Cooking and Baking Program. She has worked as a Pastry Chef in a number of local restaurants, and has served as an Assistant Chef for two national television cooking shows. Moreover, she organized and hosted Feed Your Brain with Chef Gail Sokol, a local children’s television series. Chef Sokol has won or placed in nearly ten culinary competitions, demonstrating her skills in subjects from baking to garde manger. Chef Sokol is the author of About Professional Baking, a professional baking textbook, and is featured in its accompanying DVD series. She is a member of the American Culinary Federation and a ServSafe Certified Proctor and Instructor through the National Restaurant Association.
Chef Sokol teaches NTR 211 Introduction to Food science and NTR 211 Labs, NTR 314 Quantity Food Production. firstname.lastname@example.org
CHRISTINE SLOAT, MS, RD, CDN, Adjunct Professor, received her bachelor’s degree in Dietetics from the University of Delaware and completed her dietetic internship and a Master of Science degree in Applied Nutrition at the Sage Graduate Schools. She is currently the founder and owner of Nutritious Notions LLC, a nutrition consulting firm and private practice. Christine works with clients of all ages in her outpatient office, focusing mainly on weight management, diabetes and gastrointestinal health.
She regularly consults for and contributes a nutrition blog to the Stewart’s Shops website. Her research interests lie in the areas of childhood obesity and community nutrition.