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Suzy Weems, Ph.D., R.D.N. - Baylor University . Waco, TX, US

Suzy Weems, Ph.D., R.D.N. Suzy Weems, Ph.D., R.D.N.

Professor of Family and Consumer Sciences | Baylor University

Waco, TX, UNITED STATES

Professor Weems' experience spans wellness, weight management, diabetes care, eating disorders, cardiovascular health and sports dietetics

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Biography

Suzy Weems, Ph.D., R.D.N., L.D., F.A.N.D., serves as professor of family and consumer sciences and director of graduate programs for nutrition sciences. Her professional experiences span wellness, weight management, diabetes care, eating disorders, cardiovascular health and sports dietetics. Her work in the area of sports nutrition has been with athletes at the pediatric level as well as those with NCAA Division I premiere teams to increase player performance.

As a consulting dietitian for small hospitals and extended care facilities across Texas, Weems has extensive experience working in geographical, cultural, ethnic, and socioeconomic diverse venues.

Her education includes a Bachelor of Science degree from Baylor University, and a master's degree and Ph.D. in nutrition from Texas Tech University. She is registered nationally by the Commission on Dietetic Registration and licensed in Texas as a dietitian. She holds Board Certification as a Specialist in Sports Dietetics.

Weems' volunteer service includes being on the Texas State Board of Examiners of Dietitians, Chair of the Academy of Nutrition and Dietetics Ethics Committee, past chair of the American Dietetic Association (now the Academy of Nutrition and Dietetics) Legislative and Public Policy Committee, past affiliate delegate and past president of the Texas Dietetic Association.

Areas of Expertise (6)

Sports Dietetics Eating Disorders Weight Management Wellness Diabetes Care Cardiovascular Health

Education (3)

Texas Tech University: Ph.D.

Texas Tech University: M.S.

Baylor University: B.S.

Affiliations (2)

  • Academy of Nutrition and Dietetics
  • Texas Academy of Nutrition and Dietetics

Media Appearances (5)

Baylor University Student Organizations Serve In Guatemala

Baylor Media Communications  

2018-04-09

“We introduce them to the kinds of food we know are healthy so they can go home and help their families,” said Suzy Weems, Ph.D., professor of nutrition sciences. “Sometimes it’s just fun to learn something different when you’re that age and acquire new skills. Food is also a great way to experience new cultures.”

Students worked with children on making smoothies utilizing the fresh fruit they had and adding powdered milk with protein. They also made pudding using fresh berries and main dishes using beans like stir fry.

The trip provided a two-way learning experience as the children did some teaching of their own. Children in Guatemala are generally handy with knives because they learn how to chop and dice early in life. Children showed Baylor students how to make tortillas and other foods they have regularly and how to add spice.

“Children are children no matter where they are. They have the same wants, needs and excitement to learn new things,” Weems said...

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What Can You Eat On the Mediterranean Diet?

TIME  

2018-01-16

But what exactly is the Mediterranean diet? Unlike trademarked and commercialized plans that require books, calculations and very specific rules, the Mediterranean diet is more of a general eating pattern and lifestyle, says Suzy Weems, a registered dietitian and professor of nutrition science at Baylor University...

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Is Pumpkin (Everything) Good for You?

Live Science  

2015-10-30

The nutritional benefits of eating real pumpkin do not necessary translate to eating pumpkin-flavored food products, according to Suzy Weems, a registered dietitian and professor of nutrition sciences at Baylor University's College of Health and Human Sciences.

When you eat something with "pumpkin seasoning, or pumpkin flavoring, or pumpkin whatever, you are not getting the full benefit of the vegetable," Weems told Live Science...

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The Scoop on Ice Cream and the Skinny on Snow Cones: Baylor Dietitian Assesses Frozen Treats

Baylor Media Communications  

2011-06-13

With National Ice Cream Day a scant two weeks away, National Snow Cone Day just past and National Frozen Yogurt Month in full throttle, national food expert Suzy Weems, Ph.D., RD, of Baylor University decided it was time to put frozen goodies under the nutritional and rehydration microscope.

What she spotted may come as a surprise -- both in food value and the cool-down factor on a sweltering day, said Weems, chair of Baylor's department of family and consumer sciences and a past chair of the American Dietetic Association's legislative and public policy committee...

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Baylor Receives Presidential Recognition As One of Nation's Top Colleges for Community Service

Baylor Media Communications  

2011-05-24

Jackson also cited the leadership of several faculty and staff members, including Marianne Magjuka [formerly coordinator for community service at Baylor and now director of campus life at Wake Forest University], Rosemary Townsend, Amanda Allen, Becky Kennedy, Matt Burchett, Dr. Liz Palacios and Dr. Suzy Weems, who "work tirelessly to advance Baylor's community service mission."...

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Articles (1)

Alcohol Consumption by Aging Adults in the United States: Health Benefits and Detriments Journal of the Academy of Nutrition and Dietetics

Maria Pontes Ferreira & M.K. Suzy Weems

2008

The most rapidly growing segment of the US population is that of older adults (≥65 years). Trends of aging adults (those aged ≥50 years) show that fewer women than men consume alcohol, women consume less alcohol than men, and total alcohol intake decreases after retirement. A U- or J-shaped relationship between alcohol intake and mortality exists among middle-aged (age 45 to 65 years) and older adults. Thus, alcohol can be considered either a tonic or a toxin in dose-dependent fashion. Active areas of research regarding the possible benefits of moderate alcohol consumption among aging individuals include oxidative stress, dementia, psychosocial functioning, dietary contributions, and disease prevention. Yet, due to the rising absolute number of older adults, there may be a silent epidemic of alcohol abuse in this group. Dietary effects of moderate and excessive alcohol consumption are reviewed along with mechanisms by which alcohol or phytochemicals modify physiology, mortality, and disease burden. Alcohol pharmacokinetics is considered alongside age-related sensitivities to alcohol, drug interactions, and disease-related physiological changes. International guidelines for alcohol consumption are reviewed and reveal that many nations lack guidelines specific to older adults. A review of national guidelines for alcohol consumption specific to older adults (eg, those offered by the National Institute on Alcohol Abuse) suggests that they may be too restrictive, given the current literature. There is need for greater quantification and qualification of per capita consumption, consumption patterns (quantity, frequency, and stratified combinations), and types of alcohol consumed by older adults in the United States.

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