Elizabeth Ruder Headshot

Elizabeth Ruder

Assistant Professor
Nutrition Program
Institute of Health Sciences and Technology
Program Director

585-475-2402
Office Location

Elizabeth Ruder

Assistant Professor
Nutrition Program
Institute of Health Sciences and Technology
Program Director

Education

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

Bio

Dr. Ruder is an Assistant 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

Personal Links
Areas of Expertise

Currently Teaching

NUTR-497
1 Credits
Provides the student applying to Dietetic Internships a process to make the task manageable. Students are provided timelines and assignments to step them through the application process which includes a personal statement/letter of application, resume, letters of reference, portfolio, site visits and interviews. The Internship application process is accomplished through the Dietetic Internship Centralized Application System (DICAS), and an independent centralized computer matching organization, D&D Digital (DND).
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-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. Individual practicum in community facility is required and arranged by the instructor. All students will also participate in industry related research to identify innovative and effective delivery strategies for nutrition services and will have the opportunity to accomplish peer dissemination of their previously completed individual research project at an industry conference.
NUTR-333
3 Credits
This course prepares Dietetics and Nutrition students to counsel and train clients and to give effective and persuasive presentations. Topics include communications methods, learner/audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and give a presentation and to design a self-training module/lesson.
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.
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.
NUTR-650
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 and graduate students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor.

In the News

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.