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Emily

Gier

Associate Professor of Practice and Dietetic Internship Director
215 Savage Hall
Ithaca, New York
Division of Nutritional Sciences

Biography

As former Director of the Didactic Program in Dietetics (through June 2018) and now Director of the Dietetic Internship (DI) (beginning July 2018) I assist students with the pursuit of a career in dietetics. The DI prepares students for supervised practice in dietetics to qualify graduates to obtain the credential of Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN). My areas of expertise include clinical nutrition and management as it applies to the field of dietetics and health care settings. Areas of interest include the nutrition care process, nutrition support, medical nutrition therapy and process improvement. I am also interested in health care management of resources (staff, insurance issues, regulation), particularly in the acute care setting.

Article Review, A Current Gap Anlaysis of Education for CNMs, Journal of the Academy of Nutrition and Dietetics, May 2017.

Chapter Reviews, Nelm's Nutrition Therapy and Pathophysiology, 3rd edition, Cengage, March 2017.

Chapter Reviews, Nelm's Medical Nutrition Therapy:  A Case Study Apporach, 5th edition, Cengage, March 2017.

Manuscript Review, Topics in Clinical Nutrition, "Two Days with Diabetes: Experiential Education for Dietetics Students Promotes Understanding of Diabetes Management Challenges," April 2015.

Chapter Review, Nutrition Therapy and Pathophysiology, 2nd edition, chapters 20 & 21, Brooks/Cole, August 2013.

Manuscript Review, Topics in Clinical Nutrition, "A Novel Approach to Oral Health Assessment Training for Dietitians in Long Term Care Setting in Israel: Changes in Knowledge and Practice," October 2013.  

Gier, E. (2006) Membership Ranks High Within ADA. NYSDA Bulletin. Issue 11, Fall, page 1.

Gier, E. (2007) NYSDA on Course to Obtaining Goals. NYSDA Bulletin. Issue 12, Winter, p. 1-2.        

Gier, E. (2007) Streamlining to Move our Profession Ahead. NYSDA Bulletin. Issue 13, Fall, p. 2.

Blake, C. & Gier, E.W. (2003). Swallowing disorders and nutritional status: The registered dietitians’ perspective. Perspectives on Swallowing and Swallowing Disorders (Dysphagia) 12(2), 22-27.

Gier, E. (2001) Boosting Immunity Through Better Eating. CMH Health First, Vol 4, 1, p. 4.

 

Lead Program Reviewer, Accreditation Council on Education in Nutrition and Dietetics (ACEND), Future Education Model (FEM) Demonstration Programs, 2018 to present.

Lead Program Reviewer, DPD and DI programs, Accreditation Council for Education in Nutrition and Dietetics, 2017 to present.

Program Reviewer, Accreditation Council for Education in Nutrition and Dietetics, 2013 to 2017.

Advisory Board Member, New York-Presbyterian Dietetic Internship, 2015 to present.

Licensure Task Force, New York State Academy of Nutrition and Dietetics (formerly NYS Dietetic Association), 2005-present.

Finance Committee, New York State Academy of Nutrition and Dietetics (formerly NYS Dietetic Association), 2006-2014.

President, New York State Dietetic Association, 2005-2008.

New York State Academy of Nutrition and Dietetics (formerly NYS Dietetic Association), member, 1990-present.

Southern Tier Academy of Nutrition and Dietetics (former Southern Tier Dietetic Assocation), member, 1991-present.

American Society for Parenteral and Enteral Nutrition, member, 1996-2002.

American Association of Diabetes Educators, member, 1995-2000.

Affiliations: Academy of Nutrition and Dietetics (formerly the American Dietetic Association), member, 1990-present.

Member of the following Academy Dietetic Practice Groups:

  • Clinical Nutrition Management
  • Management in Food and Nutrition Systems
  • Nutrition and Dietetics Educators and Preceptors.

Dietetics Program Leader and Director, Dietetic Internship (beginning July 2018)

Oversee the DNS Dietetics Program including the Dietetic Internship (DI), Didactic Program in Dietetics and Public Engagement in Dietetics to ensure relevance to current dietetics practice.  The DI works with community agencies and programs within NYS to coordinate supervised practice experiences for 10 interns every year.  Sites include Cornell Cooperative Extension in Seneca and Tompkins counties, Victor and Ithaca City School Districts, Brome-Delaware-Tioga BOCES Food Services, Syracuse Office of the Aging, Food Banks of Central NY and Southern Tier, Wegmans, Foodnet Meals on Wheels and Foodlink of Rochester.  Interns complete a research project, using a research question posted by the community site.  Abstracts and posters from the research project are presented at the annual meeting and exhibition of the NYS Academy of Nutrition and Dietetics.  The DI also partners with Univ of Rochester Medical Center/Strong Memorial Hospital to provided clinical and management supervised practice. Total engaged experiences equal over 14,000 hours per program year.

Serve on New York-Presbyterian Dietetic Internship Advisory Board.  Attend ~ 3-4 meetings per year to review accreditation, outcomes and program improvement.

As a member of the New York State Academy of Nutrition and Dietetics (NYSAND) Licensure Task Force, I continue to be involved with crafting bill language to gain licensure of dietitians in NY.  Efforts include attendance at task force meetings, meetings with state legislators, attending legislative events, responding to inquiries about licensure from RDs and nutritionists and responding to calls for action from NYSAND (letter writing campaigns, district visits, phone calls). I also serve as a resource to districts to engage members and develop and implement district advocacy plans.

Teaching Philosophy

I am educated and trained as a registered dietitian and have always enjoyed the role dietitians play as educators to patients, clients and consumers.  Expanding my role as a nutrition educator of future practitioners has been deeply fulfilling.  I am energized by working with future generations of registered dietitians.  I believe it is a privilege to teach and contribute to the development of future leaders in the field.  As a life-long learner, I strive to stay up to date through professional development activities and practice so that my students will have access to current standards and knowledge.  I attempt to instill enthusiasm, respect for one another, and a sense of community in the classroom in order to promote an environment where students enjoy learning.  This is evidenced in my teaching materials, course expectations and professional conduct.

Teaching Goals

The courses I teach are required for the Didactic Program in Dietetics and the Dietetic Internship.  I have four primary goals in teaching dietetics students: 1) to ensure students acquire foundation knowledge and skills in dietetics to promote future competence as dietetics practitioners; 2) to nurture development of leadership skills for future professional roles; 3) to develop the ability to synthesize and integrate information and ideas as dietetics professionals; and 4) to stimulate excitement in pursuing a career in dietetics. 

To achieve these goals I rely on a variety of teaching methods and enjoy trying new teaching techniques.  I am a fan of the "flipped" format and utilize this method to better assess what students are understanding.  The "flipped" format also promotes the application of theory to practice.  

I use a variety of assessments of learning, including gallery walks, quizzes, case studies, exams, papers and presentations.  Each assessment method used is also intended to enhance future performance as a professional.  BlackBoard is utilized for all of the courses I teach.   Student performance, coupled with student evaluations, provide outcomes to identify areas of teaching that can be improved.

 

Advising Philosophy 

My advising philosophy is straight forward.  It is to help students discover what they’re passionate about, identify how to bridge the gap between academics and practical experience, and support students throughout their journey.  I attempt to accomplish this by giving students my undivided attention when meeting so that I may listen actively and provide appropriate guidance, recommendations and understanding to help each student attain their goals.  My goal when meeting with students is to develop the rapport and eventual trust that is required to dig deep and unearth the spark that can ignite the passion that will then feed their academic experience and ultimately their career.

 

NS 2470 - Food for Contemporary Living

NS 4000 - Directed Readings in Introductory Food Service Management

NS 4020 - Supervised Fieldwork in Dietetics

NS 4030 - Teaching Assistants for NS 2470 and NS 4880

NS 4420 - Implementation of Nutrition Care

NS 4880 - Applied Dietetics in Food Service Systems

NS 5550 - Leadership in Dietetics Practice

 

Master of Business Administration with a concentration in Health Care Management from Binghamton University, Binghamton, NY, August 2001.

Dietetic Internship at United Health Services Hospitals, Johnson City, NY, June 1992.
Registered Dietitian, October 1992.
 

Bachelor of Science, Nutritional Sciences, May 1991, Cornell University, Ithaca, NY. Completed Didactic Program in Dietetics requirements.
 

ServSafe Instructor & Proctor, National Restaurant Association Educational Foundation, January 2005 to present.

Dietetics Program Leader and Director, Dietetic Internship

I oversee the DNS Dietetics Program including the Dietetic Internship (DI), Didactic Program in Dietetics and Public Engagement in Dietetics to ensure relevance to current dietetics practice.  The DI works with community agencies and programs within NYS to coordinate supervised practice experiences for 10 interns every year.  Sites include Cornell Cooperative Extension in Seneca and Tompkins counties, Victor and Ithaca City School Districts, Brome-Delaware-Tioga BOCES Food Services, Syracuse Office of the Aging, Food Banks of Central NY and Southern Tier, Wegmans, Foodnet Meals on Wheels and Foodlink of Rochester.  Interns complete a research pilot project, using a research topic of interest to the community site.  Abstracts and posters from the research pilot project are presented at the annual meeting and exhibition of the NYS Academy of Nutrition and Dietetics.  The DI also partners with University of Rochester Medical Center/Strong Memorial Hospital to provided clinical and management supervised practice to enrolled interns.