Elizabeth Ruder Headshot

Elizabeth Ruder

School Head, Wegmans School for Health and Nutrition

Wegmans School of Health and Nutrition
College of Health Sciences and Technology

585-475-2402
Office Location

Elizabeth Ruder

School Head, Wegmans School for Health and Nutrition

Wegmans School of Health and Nutrition
College of Health Sciences and Technology

Education

BS, Cornell University; Ph.D., Pennsylvania State University; MPH, Johns Hopkins Bloomberg School of Public Health

Bio

Dr. Ruder is an Associate Professor in the Wegmans School of Health and Nutrition at the Rochester Institute of Technology. Dr. Ruder was trained in the National Cancer Institute's (NCI) Cancer Prevention Fellowship Program and has rich experience in both cancer prevention and training of health professionals, including as Director of Didactic Program in Dietetics at the University of Pittsburgh (2012-2015) and as an adjunct faculty member Master's Degree Program in Cancer Biology, Prevention and Control offered by the University of District of Columbia/Georgetown Lombardi Comprehensive Cancer Center.  Dr. Ruder's work in cancer prevention has been published in journals including Cancer Causes and Control, Carcinogenesis, and The American Journal of Clinical Nutrition.

585-475-2402

Areas of Expertise

Select Scholarship

Journal Paper
Ruder, Elizabeth H, et al. "Parent Food and Eating Behavior Assessments Predict Targeted Healthy Eating Index Components." Journal of Nutrition Education and Behavior 51. 6 (2019): 711-718. Print.
Ruder, Elizabeth H and Kaitlin Stack Whitney. "Inclusion of Individuals with Disabilities in Academy Diversity Initiatives." Journal of the Academy of Nutrition and Dietetics 119. 10 (2019): 1619-1620. Print.
Invited Article/Publication
Vescovi, Montana and Elizabeth H Ruder. "Keys to Running Successful Research Projects: All the Things They Never Teach You." Journal of Nutrition Education and Behavior. (2019). Print.
Invited Keynote/Presentation
Ruder, Elizabeth H. "Research for All! Engaging all dietetics undergraduates in original research." Nutrition and Dietetics Educators and Preceptors Eastern Meeting, Academy of Nutrition and Dietetics. Academy of Nutrition & Dietetics. Annapolis, MD. 5 Apr. 2019. Lecture.

Currently Teaching

NUTR-333
3 Credits
Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications.
NUTR-550
3 Credits
Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets.
NUTR-599
1 - 4 Credits
This course provides the opportunity for independent investigation, under faculty supervision, on a subject matter either not included in existing courses or further investigation of a topic of interest presented in another course. A student-driven, faculty-mentored proposal is drafted that describes the plan of work, deliverables expected, evaluation criteria, and possible credit load.
WSHN-702
3 Credits
Dissemination and Implementation Science for Health and Well-being applies constructs practices, and values of dissemination and implementation sciences to health and well-being education activities. Strategies to foster translation of evidence-based practices to standard practice in public and private programs are applied in an experiential learning format.
WSHN-710
3 Credits
Introduces population health with focus on the social determinants of health. Engages students in the concept of risk as an epidemiologic concept and the application of epidemiology to population health surveillance, population health risk assessment. Students will have the opportunity to explore the intersection of population health with public policy, and evaluate how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the health and well-being of a community and population.
WSHN-730
3 Credits
Fundamental principles and techniques of the art and science of nutritional assessment and counseling are developed in this active learning course. Newly acquired skills are utilized in experiences with case studies, simulation mannequins, and volunteers. Digital and technology-driven tools and experiences are incorporated into nutrition assessment and counseling instruction and experiences. In tandem with Medical Nutrition Therapy, this course prepares the student for clinical supervised experiential learning in healthcare settings.
WSHN-790
1 - 6 Credits
Application of writing and research skills and principles in an independent investigation of a focused problem under direction of thesis adviser. Components include review of literature, definition of research aims, data collection and analysis, interpretation and discussion of findings, preparation of written paper following specified guidelines and standards, and oral defense of thesis. Enrollment for 6 credits in one semester or as necessary over multiple semesters for a total of 6 credits.
WSHN-791
0 Credits
This course provides students additional semester to complete their thesis research, document and defense.
WSHN-797
3 Credits
Application of writing and research skills and principles in an independent investigation of a focused problem under direction of a project adviser. Preparation of a Project Report following specified guidelines and standards, and oral presentation of the key report components.

In the News

  • July 26, 2024

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    Siblings explore the Mediterranean diet in Greece

    When David, a third-year exercise science major, heard about the study abroad program offered through RIT Global, he was determined to go and to take his sister with him. In June, the Brassies left for the six-week program at Perrotis College, where they would study the Mediterranean diet and Greek culture.

  • April 13, 2018

    A photo of Foodlink's curbside market truck. People stand around the truck talking.

    RIT pilots community nutrition program

    A federally funded pilot program developed by RIT professors promotes a healthy diet with financial incentives that allow local shoppers to stretch their nutrition assistance benefits when they buy fresh vegetables at designated locations.