University of Vermont

Department of Nutrition and Food Sciences

Faculty - Jane K. Ross

Jane Ross, PhD, RD, Professor Emeritus

  • PhD, Foods and Nutrition, Oregon State University, 1979
  • MS, Foods and Nutrition, Purdue University, 1972
  • BS, Home Economics Education, Michigan State University, 1968
  • Dr. Ross's C.V.
Professional Affliations
  • Academy of Nutrition and Dietetics
  • Dietitians in Integrative and Functional Medicine Dietetic Practice Group of the Academy of Nutrition and Dietetics
  • Vermont Academy of Nutrition and Dietetics
  • State Professional Recruitment Coordinator, Vermont Academy of Nutriion and Dietetics

Area of expertise
Dietetics

 

Contact Information

Email: Jane.Ross@uvm.edu
Phone: 802- 656-0539

 


 

Introduction

"New and exciting findings occur in food and nutrition daily, as an educator of nutrition and dietetics professionals, I must provide the background and tools to students so they can translate these ideas into practice to help individuals and populations."

Professional interests:

Jane Ross was the program director for the Didactic Program in Dietetics and faculty advisor for the UVM Student Dietetics Association.

Prof. Ross assisted dietetics student in completing applications for dietetic internships or coordinated graduate programs which are required post-baccalaureate degree in order to write the registration exam to become a Registered Dietitian or Registered Dietitian Nutritionist.  Prof. Ross was responsible for maintaining the accreditation of the Didactic Program in Dietetics through the Accreditation Council for Nutrition and Dietetics. 

Prof. Ross grows most of her own food, preserves it for winter, and believes that individuals have varying nutrient requirements based on genetics and stress or lifestyle choices.

Courses
  • NFS 044: Survey of the Field
  • NFS 053: Basic Concepts of Foods
  • NFS 054: Basic Concepts of Foods Lab
  • NFS 244: Nutrition in Health & Disease Prevention
  • NFS 260: Diet and Disease
Publications
  • Walsh, H., Ross, J., and Guo, M. Physico-Chemical Properties, Probiotic Survivability, Microstructure, and Acceptability of a Yogurt-Like Symbiotic Oats-Based Product Using Pre-Polymerized Whey Protein as a Gelation Agent. J. Food Sci. 75:M327-M337, 2010.

  • Ross, J.K. and Guo, M.R. Sensory Evaluation of Organic Tofu Containing Recipes by College Students in an Introductory Foods Class. J. Am. Diet. Assoc. 105(8 Suppl):A48: 2005.

  • Ross, J.K., Effectivenessof In-Class Versus Videotaped DEmonstrations in an Introductory Foods Class Comparing Grades and Costs. DEP_Line 20(3):12-13, 1999.

  • McArthur, L.H. and Ross, J.K. Attitudes of Registered Dietitians toward Personal Overweight and Overweight Clients. J. Am. Diet. Assoc. 97:63-66,1997.

  • Radbill, R.C. and Ross, J.K. Restrained Eating and Attribution in College Age Weight Cyclers. J. Am. Diet. Assoc. 95:491-2, 1995

  • Ross, J.K. Dietary Fiber Values for Various Breads are Higher Using Enzymatic Analysis than Detergent Analysis. J. Am. Diet. Assoc. 94:166-8, 1994.

  • Ross, J.K., Pusateri, D.J. and Shultz, T.D. Dietary and Hormonal Evaluation of Men at Different Risk for Prostate Cancer: Fiber Intake, Excretion and Composition, with In Vitro Evidence for an Association between Steroid Hormones and Specific Fiber Components. Am. J. Clin. Nutr. 51:365-70, 1990.

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