Brenda Abu Headshot

Brenda Abu

Future Faculty Fellow
Nutrition Program
Institute of Health Sciences and Technology

585-475-4516
Office Location

Brenda Abu

Future Faculty Fellow
Nutrition Program
Institute of Health Sciences and Technology

Education

BS, University for Development Studies (Ghana); MPhil, University of Ghana (Ghana); Ph.D., University of the Free State (South Africa)

Bio

Dr. Abu is a Post-Doctoral Fellow in the Wegmans School of Health and Nutrition at RIT. She was formerly a Post-doctoral Research Associate in the Nutritional Sciences Department at Texas Tech University. Dr. Abu received her PhD in Nutrition from the University of the Free State (South Africa), a Masters in Nutrition from the University of Ghana and a Bachelor of Science Degree (Honors) in Community Nutrition from the University for Development Studies (Ghana).

Dr. Abu has experience as a clinical dietician, lecturer and nutrition consultant. Her research interests include micronutrient deficiencies, food security, maternal and child nutrition, program/project design and impact assessment, and stakeholder engagement. She works with others using a multi-disciplinary approach, to addressing food and nutrition security among college students and senior citizens (USA). She is also involved with addressing anemia in low income communities using sustainable food-based approaches while facilitating stakeholder engagement (Ghana).

Currently Teaching

NUTR-680
3 Credits
This course provides an overview of global food and nutrition concepts and issues from both developed and developing country perspectives. Topics include breastfeeding, macronutrients and micronutrient problems, food security and access, food emergencies, maternal and child health and the impacts of socio-economic disparities on nutrition status. Also addressed are challenges in food and nutrition policy development, program design and implementation that are unique to global efforts and sustainable development goals (SDGs). Students apply course content and analytical thinking skills to a unique self-selected country and develop dissemination skills by informing others of the unique food, nutrition and health issues.
NUTR-580
3 Credits
This course provides an overview of global food and nutrition concepts and issues from both developed and developing country perspectives. Topics include breastfeeding, macronutrients and micronutrient problems, food security and access, food emergencies, maternal and child health and the impacts of socio-economic disparities on nutrition status. Also addressed are challenges in food and nutrition policy development, program design and implementation that are unique to global efforts and sustainable development goals (SDGs). Students apply course content and analytical thinking skills to a unique self-selected country and develop dissemination skills by informing others of the unique food, nutrition and health issues.
NUTR-215
3 Credits
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
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.