Sylvia Escott-Stump

East Carolina University. Department of Nutrition Science. USA.


Biography

Sylvia Escott-Stump is Clinical Assistant Professor and Dietetic of the Internship Director at East Carolina University. She has authored 8 editions of Nutrition and Diagnosis-Related Care; 5 editions of Krause’s Food and the Nutrition Care Process; and the second edition of Nutritional Foundations and Clinical Applications: A Nursing Approach. A new text, The Top 100 Skills for Public Health Nutrition, will be out in 2018. At the Academy of Nutrition and Dietetics, she has served as President; representative to the International Confederation of Dietetic Associations; Speaker of the House; Chair of the Standardized Language task force, Nutrition Educators and Preceptors Council, and the Clinical Nutrition Management practice group. She is currently on the Board of Directors for the Academy Foundation. Her honors include the Academy’s Medallion Award, Fellow of the Academy, Lenna Frances Cooper Lecturer, recognition from North Carolina and Pennsylvania as Outstanding Dietitian, Distinguished Alumni Award from Indiana University of Pennsylvania, and an honorary doctorate.