Eat greens and live green. Care for your body and the planet.
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.
Sugar-sweetened beverage intake in young children
Adults' influences on children's food choices and eating behaviors
Parent feeding styles
The future of food
ND 540: Nutrition Across the Lifespan
NUR 395: Independent Study in Nursing
“The emphasis was on ‘fast’ rather than ‘food,’ with restaurants advertising quick food and attractive prices and profits being driven by cheap ingredients and labor,” explains Christen Cupples Cooper, Ed.D., R.D.N., assistant professor and founding director of the Nutrition and Dietetics Program at the College of Health Professions at Pace University.
In an interview with MDLinx, Christen Cooper, EdN, RDN, Coordinator MS, Founding Director in Nutrition and Dietetics, College of Health Professions, Pace University, Pleasantville, New York, said, “Many herbs show promise for preventing and fighting diseases. This is why registered dietitians encourage people to replace excessive sugar and salt with fresh herbs when trying to boost the flavor in dishes.”
Christen Cupples Cooper, EdD, RDN, is founding chair and an assistant professor of nutrition and dietetics in Pace University’s College of Health Professions in Pleasantville wrote an article for Today’s Dietitian.