Department Chair's Message

Sarah Jordan, PhDWelcome to the Department of Nutrition and Health Care Management.  Undergraduate programs and areas of concentration include Dietetics, Foodsystems Management, and Health Care Management.  A Master’s program in Nutrition is available. The Department values excellence in teaching and learning, achievement in scholarship, and service. We endeavor to promote a healthy lifestyle and to improve lives and communities.  Ninety percent of the full-time faculty hold a doctoral degree in their specialty. Our faculty have substantial experience in areas of Health Care Management, Foodsystems Management, and Dietetics.  This experience enables the faculty to provide both theoretical and practical perspectives in the classroom.

All our programs provide students the opportunity for real life experience. Through an internship, students gain experience while demonstrating competence in their major area.  This experience not only meets a degree requirement but also leads to the next step. Students are well positioned for employment, graduate study, or a dietetic internship. Leadership opportunities are provided for students in the student organizations which promote service to the community and exposure to a variety of professionals.  Students obtain positions in health care agencies, institutions, private practices, community agencies, schools, and companies that sell products related to health care, nutrition, or foods.  The Health Care Management program and both the undergraduate Dietetics and graduate Nutrition programs are accredited.  The faculty and I look forward to meeting you, answering any questions, and guiding you in your pursuit of a degree.

Dr Jordan

News and Spotlight

“Eat your fruits and vegetables.”  Every nutritionist, indeed, every good mother repeats this manta often.  The health benefits of fruits and vegetables are well known, lowering the risk of most of our chronic diseases- heart disease, diabetes and the diet-related cancers.  But the question remains for researchers- how do fruits and vegetables go about their beneficial activities in our bodies?  One way may be to decrease systemic inflammation and oxidative stress.  Both of these processes are known to be integral to the slow tissue degradation that leads to both the cancers and the vascular diseases like diabetes and heart disease.  So, do fruits and vegetable slow these processes down as part of how they slow cancer and heart disease?  In a study recently published by Dr. Martin Root of the Department of Nutrition and Health Care Management, 1000 adults across a wide age range from the Boone area were asked a few simple questions about how often they ate fruits and vegetables.  Also blood samples were taken and a number of blood measurements for inflammation and oxidative stress were made.  It turned out that, while not every measurement showed the same thing, many of the blood markers were reduced in the people who ate the most combined amounts of fruits and vegetables.  The advantages of this study were that it was large and used many different measurements and a wide range of normal community members.  A disadvantage was that since the blood and diet was measured at the same time we cannot say from this study that the diet alone caused the improved markers; we can only say that they are inversely correlated.  But the implication is there.  And your mother should go right on telling you to eat your veggies. 

The full article can be found online at

Visit the official website of the Appalachian State University College of Health Sciences


Department Chair
jordansr [at] appstate [dot] edu (Sarah Jordan, PhD, RD)

Nutrition Undergraduate
gutschallmd [at] appstate [dot] edu (Melissa Gutschall, PhD, RD, LDN)

Nutrition Graduate
rootmm [at] appstate [dot] edu (Martin Root, MS, PhD)

Health Care Management
willimsdr [at] appstate [dot] edu (David Williams, PhD)

Main Office
Phone: 828-262-8619
Fax: 828-262-8626
L.S. Doughtery, room 101
261 Locust Street
Boone NC 28608


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