Meet the Dietitian- Dr. Jennifer Bueche
Dr. Jennifer Bueche is a Professor in the Department of Human Ecology and has been a distinguished member of the college faculty since 1997 as well as the Consulting Dietitian for Dining Services. She has been a Registered Dietitian since 1985 and is a Certified Dietitian Nutritionist in the State of New York. Dr. Bueche was an ACEND (Accreditation Council for Education in Nutrition and Dietetics) Program Director for 10 years and is currently serving on the ACEND board. She was appointed by Dr. Kleniewski as the Faculty Athletic Representative (FAR) in 2010; a requirement of the NCAA. The FAR’s role is to give surety to academic integrity, student athlete well-being and the integration of athletics and academics on campus.
Dr. Bueche received her B.S. degree in Dietetics from SUNY Oneonta (1983). She received an M.S. from Long Island University, C.W. Post Center in Nutrition (1985) and received her Ph.D. in Nutrition from Syracuse University (2001).
As a professor, she has taught most of the undergraduate and graduate dietetic courses offered. She currently teaches undergraduate classes in Nutritional Assessment and Medical Nutrition Therapy and the Service Learning Proposal and Project courses in SUNY Oneonta’s online combined Masters Degree and Dietetic Internship Program.
As the Consulting Dietitian for Dining Services, Dr. Bueche has been instrumental and influential in helping student recognize and value nutrition and its role in overall health and athletic performance. She provides individual nutrition assessment and counseling for students, works one-on-one with student-athletes and sport teams to enhance athletic performance and works closely with Dining Services to create programs in the dining halls to help students make healthy food choices. She involves dietetic students in this process through the Nutrition for Performance student group as well as overseeing two Sodexo interns annually.
Most recently, Dr. Bueche developed a Faculty-Led Study Abroad course titled: HUEC 394 – Special Topics in Human Ecology: Food, Nutrition and Health in Peru. This faculty led abroad course began in the U.S. and explored how culture, immigration, acculturation and social determinants of health have affected individual’s food choices and health. This course then took students on a journey of cultures and eating patterns in Peru for two weeks this summer and explored how these affect health and well-being. Students observed how political and economic influences have affected food availability, dietary habits and nutritional status of Peruvians as well as their national and local food policies and practices. This course included visits to ethnic markets and traditional food establishments to sample ingredients, foods, and learn from natives about their foods, traditions and eating habits. A service learning project was incorporated to allow students to experience first-hand the nutritional problems that exist and the role of the dietitian (“nutricionista”) in solving them.