The Falk College of Sport Department of Human Performance will host the 2026 Joan Christy Lecture Series on Food and Culture on Tuesday, Sept. 22, at 5:30 p.m. in the ACE Center demonstration kitchen, 204 MacNaughton Hall.
This year’s lecture, “Protein-Max with Real Food: Nutrition Hacks that Don’t Break the Bank,” will feature registered dietitian and body image coach Beth Basham and Falk College teaching professor Jane Burrell.
The two recently published a textbook, Nutrition Essentials: A Personal Approach, which offers practical tips—from safe and healthy food preparation to distinguishing reliable nutrition information. It also breaks down the basic science of nutrition in a visual, easy-to-follow way, making it ideal for all students, including those outside the field.
Click this link to register.
The Joan Christy Lecture Series is made possible by The Christy Food and Culture Fund, established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy ’78, G’81 to provide support for a lecture series in the nutrition program at the university.
Learn about this year’s speakers
Beth Basham, MS, RD, LD, earned her Bachelor of Science in Dietetics from Iowa State University and her Master of Science in Human Nutrition and Functional Medicine from the University of Western States. With extensive experience across multiple areas of dietetics, she has worked as a community health dietitian with the Supplemental Nutrition Program for Women, Infants, and Children (WIC), provided clinical inpatient care in a hospital setting, and currently operates a private practice specializing in intuitive eating, body image concerns, and functional medicine.
A dedicated advocate for non-diet, health-supportive approaches, Basham is committed to helping people cultivate a positive relationship with food while navigating a nutrition landscape often saturated with misinformation. As a former military spouse, Basham has had the opportunity to travel extensively, immersing herself in diverse food cultures and traditions across the world, which enriches her perspective on nutrition and well-being. Her firsthand experience working with individuals struggling to make sense of nutrition science in today’s complex information environment brings a practical, real-world dimension to her work.
Jane Burrell, MS, RDN, CDN, LDN, earned a Bachelor of Science in Applied Nutrition from Pennsylvania State University and a Master of Science in Clinical Nutrition from Finch University of Health-Related Sciences.
She began her career as a clinical dietitian, providing medical nutrition therapy to hospitalized patients to support their treatment and recovery from injury or illness. She later advanced to clinical nutrition manager and food service director before transitioning into teaching. At California State University, Los Angeles, she discovered the excitement and fulfillment of teaching college students preparing for careers as registered dietitians and teachers, instructing courses in medical nutrition therapy and lifespan, sports, and community nutrition.
Burrell is currently a teaching professor at Syracuse University’s Falk College of Sport, where she teaches nutrition in health, medical nutrition therapy, lifespan nutrition, sports nutrition, and food and culture courses—including Mediterranean Food and Culture—to both undergraduate and graduate students in nutrition and non-nutrition majors. She is also co-author of the textbook Nutrition Essentials: A Personal Approach.
As a professor, Burrell emphasizes a holistic approach to nutrition and well-being, helping students discover the connections between food, nutrients, cooking, the enjoyment of eating, physical activity, and overall health.
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