Family, Consumer and Nutritional Sciences (FCSN) Vision and Mission
Vision - To be an innovative department renowned for rigorous, diverse programs of study steeped in the Catholic liberal arts tradition and distinguished by exemplary graduates responsibly engaged in the world.
Mission - Founded first on Catholic liberal arts tradition and offering rigorous programs of study, the Family, Consumer and Nutritional Sciences (FCNS) department educates women to be professional, ethical leaders. Grounded in science, the students become content experts with an innovative mindset and professional voice. The curriculum empowers students to understand and reflect upon the multi-faceted issues facing individuals and families today, challenging graduates to advocate for the dear neighbor without distinction in a socially responsible manner. Strong inter-professional and community collaborations prepare women for transformational leadership, life-long learning and a commitment to sustainability in the global context.
Jill Hamilton-Reeves
Assistant professor of family, consumer and nutritional sciences
First year at St. Kate’s: 2007
Path to St. Kate’s: “I’ve always wanted to teach at a liberal arts college. When I was defending my dissertation at the U of M, the position opened at St. Kate’s and I applied for it. It’s the perfect fit.”
Courses taught: Advanced Nutrition, Research in Food and Nutrition, Current Issues in Food and Nutrition, Food Science, Intercultural Foods
Working with students who care: “The students are engaged here — they’re compassionate and have a zeal for service. I see it in class, where we do a lot of service-orientated projects. My students have worked with Neighborhood House, teaching cooking classes and developing culturally sensitive recipes with food-shelf items.”
One thing leads to another: “I started out as a personal trainer. Working with my clients, restructuring their diet was a major obstacle. That’s how I became interested in nutrition.”
The perfect combination: “I love food and I love science. Nutrition and food science are great because they are applied sciences — in advanced nutrition we get down to the molecular level. You get to see chemical reactions and how things change in the body.”
Research interests/specializations: Hormone-like dietary compounds and chronic disease prevention, soy and prostate cancer prevention, vitamin-D and medication interactions. “I lost three of my four grandparents to cancer, so I’m particularly interested in diet-mediated cancer prevention.”
Outside of class: Jill has finished six marathons, a triathlon and an in-line skating marathon. “I’m happiest when I’m moving. It’s better for me to be the teacher than the student because I can’t sit still! The only way I can really relax is to exercise — or sleep.”
On the air: Jill is a regular guest on “Good Enough Moms,” a Sunday-afternoon radio show, answering questions about nutrition for moms and parenting.
Family: Jill and her husband have two young children, Micah and Lily. “Some of their first foods were avocado, tofu and legumes. But both my husband and Micah also love macaroni and cheese from a box. I tolerate it, but I don't like it.”
Food heroes: “I teach writing intensive courses — food/nutrition writers Ruth Reichl, Michael Pollan, and Liz Applegate are my food heroes.”
Favorite recipe: “My friend Alma’s ceviche and guacamole — it’s what I make for every party.”
Professional certifications: Registered dietitian, National Strength and Conditioning Association – Certified Personal Trainer (NSCA-CPT)
Education: B.S., exercise science, Creighton University; Ph.D., nutrition, University of Minnesota.
