Christen Cooper

Christen Cooper

Assistant Professor
Program Founding Director
College of Health Professions
Nutrition and Dietetics

Christen Cooper

Westchester
Lienhard Hall

Biography

Personal Quote

Eat greens and live green. Care for your body and the planet.

Faculty Bio

Dr. Cooper received her M.S. and Ed.D in Nutrition Education from Teachers College, Columbia University. She is a registered dietitian nutritionist (RDN) credentialed by the Academy of Nutrition and Dietetics. She earned her B.A. in History and in Political Science at Wellesley College in Wellesley, MA.

She is founding chair and assistant professor of Pace's Coordinated Master of Science in Nutrition and Dietetics Program, which combines classroom and supervised practice experiences to prepare students to become RDNs. The program offers two concentrations: food policy/food justice and culinary nutrition.

Dr. Cooper has also served as a management consultant in Latin America and has worked for the U.S. House of Representatives.

Licensures and Certificates

  • Academy of Nutrition and Dietetics, Registered Dietitian Nutritionist

Research and Creative Works

Research Interest

Sugar-sweetened beverage intake in young children
Adults' influences on children's food choices and eating behaviors
Parent feeding styles
The future of food

Courses Taught

Past Courses

ND 540: Nutrition Across the Lifespan
NUR 395: Independent Study in Nursing

Professional Contributions and Service

Professional Memberships

  • Super Kids Nutrition [Advisory Board]

Related News and Stories

In the Media

CHP Professor Christen Cupples Cooper discusses cooking techniques for veterans and enthusiasts:

“Cooking meats above 300°F, which usually results from grilling or pan frying, can form compounds called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) that may be harmful to human DNA.” While these findings require further research, Cooper explains that high temperatures may activate certain enzymes and increase cancer risk. She then has these pieces of advice: “Avoid cooking foods for any length of time over an open flame or hot metal surface, turn meat frequently during cooking, and cut away charred portions of meat.”

In the Media

Professor Christen Cooper, from the Pace University Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.

“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.

In the Media

Professor Christen Cooper, Pace University Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”