Suzanne M. Babich

Last updated
Suzanne M. Babich
OccupationPublic health scientist

Suzanne Marie Babich (born 1958), formerly Suzanne Havala Hobbs [1] is an American public health scientist, food writer, registered dietitian and vegetarianism activist. She was the primary author for the American Dietetic Association's 1988 and 1993 vegetarian position papers.

Contents

Biography

Babich obtained a BS in dietetics from Michigan State University in 1981 and a MS in nutrition from Winthrop University in 1991. [2] She qualified DrPH from University of North Carolina at Chapel Hill in 2001. [2]

Babich is an adjunct professor in the Department of Health Policy and Management at Gillings School of Global Public Health. [2] She is Associate Dean of Global Health and Professor of Health Policy and Management at the Richard M. Fairbanks School of Public Health, Indiana University–Purdue University Indianapolis. [1] She is chair of the Board of Accreditation for the European Agency for Public Health Education Accreditation (APHEA). [1] [3]

From 2003 to 2014, Babich wrote a food column "On the Table" in the Raleigh News and Observer and the Charlotte Observer . [4] In total she authored 600 columns. [4]

In 2022, Babich received a U.S. Fulbright Scholar Award to work with colleagues in Croatia at the University of Rijeka. [5] [6]

Vegetarianism

Babich has described herself as a "vegan-leaning, lacto ovo vegetarian for nearly 50 years". [7] She served on the editorial board of the Vegetarian Times magazine for many years and was a nutrition adviser for the Vegetarian Resource Group. [7] [8] Babich was the primary author for the American Dietetic Association's 1988 and 1993 position papers on vegetarian diets with Johanna T. Dwyer. [9] [10] [11] The 1988 position paper questioned the idea of protein combining and concluded it is unnecessary. [12]

In 1990, Babich worked with T. Colin Campbell to help him compile data for the China Health Project. [13] In 1996, Babich attended the 32nd World Vegetarian Congress. [14]

Babich is on the advisory board of the Coalition for Healthy School Food (CHSF), a non-profit organization that introduces plant-based foods and nutrition in schools. [15] A 2nd edition of Babich's Living Vegetarian For Dummies was published in 2022. [16]

Selected publications

Related Research Articles

<span class="mw-page-title-main">Vegetarianism</span> Abstaining from the consumption of meat

Vegetarianism is the practice of abstaining from the consumption of meat. It may also include abstaining from eating all by-products of animal slaughter.

<span class="mw-page-title-main">Vegetarian nutrition</span> Nutritional and human health aspects of vegetarian diets

Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.

The Academy of Nutrition and Dietetics is a 501(c)(6) trade association in the United States. With over 112,000 members, the association claims to be the largest organization of food and nutrition professionals. It has registered dietitian nutritionists (RDNs), nutrition and dietetics technicians registered (NDTRs), and other dietetics professionals as members. Founded in 1917 as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. According to the group's website, about 65% of its members are RDNs, and another 2% are NDTRs. The group's primary activities include providing testimony at hearings, lobbying the United States Congress and other governmental bodies, commenting on proposed regulations, and publishing statements on various topics pertaining to food and nutrition.

Protein combining or protein complementing is a dietary theory for protein nutrition that purports to optimize the biological value of protein intake. According to the theory, vegetarian and vegan diets may provide an insufficient amount of some essential amino acids, making protein combining with multiple foods necessary to obtain a complete protein food. The terms complete and incomplete are outdated in relation to plant protein. In fact, all plant foods contain all 20 essential amino acids including the 9 essential amino acids in varying amounts.

<span class="mw-page-title-main">Vesanto Melina</span> Canadian dietitian

Vesanto Melina is a Canadian Registered Dietitian and co-author of books that have become classics in the field of vegetarian, vegan, and raw foods nutrition, have sold almost a million copies in English and are in nine additional languages. She has presented talks and workshops on various aspects of vegetarian, vegan and raw foods and nutrition for dietitians, health professionals, and vegetarian associations in 17 American states and 9 Canadian provinces, and in 10 countries.

<span class="mw-page-title-main">Lacto-ovo vegetarianism</span> Vegetarian diet allowing eggs and dairy

Lacto-ovo vegetarianism or ovo-lacto vegetarianism is a type of vegetarianism which forbids animal flesh but allows the consumption of animal products such as dairy and eggs. Unlike pescetarianism, it does not include fish or other seafood. A typical ovo-lacto vegetarian diet may include fruits, vegetables, grains, legumes, meat substitutes, nuts, seeds, soy, cheese, milk, yogurt and eggs.

The Department of Nutrition is one of six departments at the School of Public Health at Loma Linda University. While nutrition was always a part of the curriculum at the university, the department was initiated when the School of Public Health began in 1963.

<span class="mw-page-title-main">Vegan nutrition</span> Nutritional and human health aspects of vegan diets

Vegan nutrition refers to the nutritional and human health aspects of vegan diets. A well-planned, balanced vegan diet is suitable to meet all recommendations for nutrients in every stage of human life. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, and phytochemicals; and lower in calories, saturated fat, iron, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.

Ethical omnivorism, omnivorismor compassionate carnivorism, is a human diet involving the consumption of meat, eggs, dairy and produce that can be traced back to an organic farm. Ocean fish consumption is limited to sustainably farm-raised and/or ethically and wild caught, without contributing to illegal poaching.

Ann Reed Mangels is a registered dietitian and Adjunct Associate Professor in the Department of Nutrition in the School of Public Health and Health Sciences at the University of Massachusetts Amherst, specializing in vegan and vegetarian nutrition. She is the author or co-author of numerous papers and books on the subject, including the American Dietetic Association's position paper on vegan and vegetarian diets, Vegan & Vegetarian FAQ (2001), The Dietitian's Guide to Vegetarian Diets (2004), and The Everything Vegan Pregnancy Book (2011).

<i>Ten Talents</i> (cookbook) Vegan cookbook, first published 1968

Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.

Liza Makowski Hayes is an American nutritional biochemist. As a professor at the University of Tennessee, her research focuses on how metabolic stress and inflammation alters the progression of diseases, specifically obesity and cancer.

<span class="mw-page-title-main">Lenna F. Cooper</span> American dietitian and co-founder of the American Dietetics Association

Lenna Frances Cooper was an American dietitian and co-founder of the Academy of Nutrition and Dietetics. She has been called “a pioneer in vegetarian nutrition and dietetics.”

<span class="mw-page-title-main">Johanna T. Dwyer</span> American nutrition scientist and dietician

Johanna T. Dwyer is an American nutrition scientist and dietitian. She is a senior scientist at the National Institutes of Health's Office of Dietary Supplements and director of the Frances Stern Nutrition Center at Tufts Medical Center. Dwyer is a professor of nutrition at the Friedman School of Nutrition Science and Policy.

<span class="mw-page-title-main">Carrica Le Favre</span> American physical culturist and vegetarianism activist

Carrica Le Favre was an American physical culturist, dress reform advocate and vegetarianism activist. She founded the Chicago Vegetarian Society and the New York Vegetarian Society.

<span class="mw-page-title-main">Ulma Doyle Register</span> American biochemist and Seventh-day Adventist

Ulma Doyle Register was an American biochemist, nutritionist, Seventh-day Adventist and vegetarianism activist known for his research on Vitamin B12. He was chairman of the Department of Nutrition at Loma Linda University School of Public Health.

<span class="mw-page-title-main">Kathleen Keen Zolber</span> American dietitian

Esther Kathleen Keen Zolber was an American registered dietitian, Seventh-day Adventist and vegetarianism activist. She was president of the American Dietetic Association 1982–1983.

<span class="mw-page-title-main">Alice G. Marsh</span> American dietitian

Alice Garrett Marsh was an American registered dietitian, Seventh-day Adventist and vegetarianism activist.

<span class="mw-page-title-main">Phyllis B. Acosta</span> American public health researcher

Phyllis B. Acosta was an American public health researcher best known for her research on inherited metabolic disorders and vegetarian diets. She was a pioneer in developing nutritional therapy for management of phenylketonuria.

References

  1. 1 2 3 "Suzanne Babich, DrPH, MS". fsph.iupui.edu. Retrieved 6 March 2022.
  2. 1 2 3 "Suzanne M. Babich, DrPH, MS". sph.unc.edu. Retrieved 6 March 2022.
  3. ↑ "Aphea Board of Accreditation". aphea.be. Retrieved 6 March 2022.
  4. 1 2 "Sue Hobbs writes final ‘On the Table’ column for News and Observer". sph.unc.edu. Retrieved 6 March 2022.
  5. ↑ "Dr. Suzanne Babich receives Fulbright U.S. Scholar Award to strengthen public health workforce development in Croatia". fsph.iupui.edu. Retrieved 6 March 2022.
  6. ↑ "Suzanne Babich Was One Of Ten IU Professors Who Will Receive An U.S. Fulbright Scholar Award". indystandard.com. Retrieved 6 March 2022.
  7. 1 2 Babich, Suzanne M. (2023). "About the Author". In Living Vegetarian for Dummies. Wiley. p. 409. ISBN   978-1-119-90311-6
  8. ↑ "Notes From The Scientific Department". vrg.org. Retrieved 6 March 2022.
  9. ↑ Havala, Suzanne; Dwyer, Johanna (1988). "Position of the American Dietetic Association: vegetarian diets--technical support paper". Journal of the American Dietetic Association. 88 (3): 352–355. doi:10.1016/S0002-8223(21)01980-5. PMID   3346498. S2CID   44567892.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  10. ↑ Havala, Suzanne; Dwyer, Johanna (1993). "Position of the American dietetic association: Vegetarian diets". Journal of the American Dietetic Association. 93 (11): 1317–1319. doi:10.1016/0002-8223(93)91966-T. PMID   8227888.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  11. ↑ "Suzanne Marie Babich". sph.unc.edu. Retrieved 6 March 2022.
  12. ↑ Maurer, Donna. (2002). Vegetarianism: Movement Or Moment: Promoting A Lifestyle For Cult Change. Temple University Press. pp. 38-39. ISBN   978-1566399364
  13. ↑ "A Positive Position". Vegetarian Times . 160: 55. 1990.
  14. ↑ "32nd World Vegetarian Congress 1996". ivu.org. Retrieved 6 March 2022.
  15. ↑ "About Us". healthyschoolfood.org. Retrieved 6 March 2022.
  16. ↑ "Living Vegetarian For Dummies, 2nd Edition". wiley.com. Retrieved 6 March 2022.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.