Sasson is a registered dietitian and clinical associate professor at New York University’s Department of Nutrition, Food Studies, and Public Health. She directs the graduate clinical master’s program and dietetic internship as well as NYU’s study abroad in Tuscany, “Italy: Its Cuisine and the Mediterranean Diet.” She also teaches a variety of undergraduate and graduate courses that include Nutrition and the Lifecycle, Diet Assessment and Planning, and Clinical Practice in Dietetics. She works with the NYU dental faculty to advance nutrition and oral health in both the NYU and dental curriculum.
In addition to her work at NYU, Sasson counsels private clients in healthy eating, sports nutrition, weight management, and eating disorders. She was a member of the food processing working group for Global Reporting Initiative, a nonprofit organization that developed the world’s most widely used sustainability reporting guidelines.
