Sandra Walz, Ph.D., RDN, RMT, ALSC
philosophy
The philosophy of professional education, to which I subscribe, is that students are our future and ought to be educated for practice in a diverse and ever-changing world. To this end, educational systems are obligated to provide an environment where students can develop competence necessary for practice; where acceptance, compassion, cooperation, curiosity, inclusion, integrity, self-reflection, and systems-thinking flourish; and where lifelong learning, service, and sustainability are fostered.
Education
| Year | Degree | School/University | Location |
|---|---|---|---|
| 1995 | PhD in Foodservice and Hospitality Management | Kansas State University | Manhattan, KS |
| 1991 | Master in Food and Nutrition | North Dakota State University | Fargo, ND |
| 1986 | Bachelors in Corporate and Community Fitness | North Dakota State University | Fargo, ND |
| 1985 | Bachelors in Home Economics/Food and Nutrition | North Dakota State University | Fargo, ND |
Courses
| Course Number | Course Name |
|---|---|
| NTD 205 | Principles of Food Selection and Preparation |
| NTD 301 | Consumer Nutrition |
| NTD 303 | Introductory Principles of Human Nutrition |
| NTD 312 | Experimental Foods |
| NTD 333 | Nutrition: East Meets West |
| NTD 410 | Quantity Food Production |
| NTD 416 | Foodservice Management |
| NTD 420 | Perspectives on Obesity |
| NTD 422 | Nutrition for Health, Fitness, and Sport |
| NTD 435 | Current Topics in Nutrition |
| NTD 501 | Nutrition Concept and Controversies |
| NTD 503 | Human Nutrition |
| NTD 520 | Perspectives on Obesity |
| NTD 522 | Nutrition for Health, Fitness, and Performance |
| HEA 203 | The Dietetic Profession |
| HEA 435 | Nutrition/Conditioning for Fitness and Sport |
| HTL 205 | Principles of Food Selection and Preparation |
Publications
Dirhan, D., Walz, S., Harris, J. (2024) Didactic Program Directors Favor Nutrition Courses in a General Education Curriculum. NDEP-Line, Spring 2024: 12-21.
Walz, S., Dirhan, D. (2023). Let Food Labels Guide Your Food Choices: An Innovative, Consumer-Friendly Tool for Comparing Food and Beverage Products. NDEP-Line, Spring 2023: 5-8.
Dirhan, D., Walz, S. (2022). Nutrition Educators: Advocating for Introductory General Education Nutrition Courses. The Educators Resource by Nutrition Educators of Health Professionals, 78(2): 6-9.
Walz, S.M. (Aug, 2016). Nutrition Facts Label: Updated Design and Content. Creighton
University. Wiley; Daltek. Web. http://online.creighton.edu/mph/masters-in-public-health/resources/new-nutrition-facts-label
[Last accessed on Aug 16, 2016].
Walz, S.M. (May, 2016). 2015-2020 Dietary Guidelines For Americans: A New Focus. Creighton
University. Wiley; Daltek. Web. http://online.creighton.edu/mph/masters-in-public-health/resources/a-new-focus-on-dietary-guidelines
[Last accessed on May 25, 2016].
Memberships
Pennsylvania Dietetic Association (1995-pr)
Academy of Nutrition and Dietetics (1984-pr)
Dietetic Practice Groups: Dietitians in Integrative and Functional Medicine (’17-pr)
Dietetic Educators of Practitioners (DEP, ’95-pr)