Cracking the Code on Breakfast: Research Roundup and Practical Solutions

August 3, 2017

(Recorded 8/1/17)

Speaker: Kathleen Zelman, MPH, RDN, LD, WebMD; ENC Health Professional Advisor 

Health professionals often stress the importance of breakfast, especially for growing children. However, breakfast is often overlooked or skipped by busy families. Current research validates the impact of breakfast, and protein specifically, on nutritional status, school performance and more. But how is breakfast defined, what are the key components of a nutritious breakfast, and how can busy families make it a regular routine? This session will provide an overview on the benefits of breakfast as well as practical recommendations for busy families. Webinar sponsored by SNEB organizational member Egg Nutrition Center/ American Egg Board. 

Learning Objectives: 
• Highlight statistics around breakfast consumption among school-aged children 
• Share research highlighting the benefits of breakfast for kids/school performance 
• Discuss studies looking at protein and/or eggs, specifically, and their benefits on school performance or cognition 
• Share easy-to-apply breakfast ideas for busy families 

Applicable SNEB Competencies: 
• Basic Food and Nutrition Knowledge 
• Nutrition Across the Life Cycle 


Breastfeeding (BF) and WIC Update

July 13, 2017

(Recorded 7/11/17)

Moderator: Madeleine Sigman-Grant, PhD, RD, Associate Editor, Journal of Nutrition Education and Behavior, Professor Emeritus, UNR 

Kathleen M. Rasmussen, ScD, RD, The Nancy Schlegel Meinig Professor of Maternal and Child Nutrition, Cornell University
Shannon Whaley, PhD, Director of Research and Evaluation, PHFE-WIC

This webinar will provide a forum to highlight the results of current WIC breastfeeding efforts and to discuss innovative strategies between WIC and other community agencies to promote, protect and support breastfeeding. Two authors of articles from the JNEB WIC BF Supplement, sponsored by Food and Nutrition Services U.S. Department of Agriculture, will present their work. Ample Q&A time will be provided for audience comments.

Learning Objectives:
- list at least one strategy for enhancing their current BF efforts within their community
- describe potential impact of proposed changes to the WIC food package for lactating women 
- identify the role of BF in attenuating obesity rates in Hispanic children enrolled in WIC

Applicable SNEB Competencies:
-Food and Nutrition Policy
-Nutrition Across the Life Cycle


Getting Prepped to Visit Lawmakers: Tips and Guidance on Meeting with Policy Makers on the Importance of Nutrition Education

June 16, 2017

(Recorded 6/13/17)

Speakers: Alison Hard, MS, Columbia University Teachers College; Jennifer Noll Folliard, Academy of Nutrition and Dietetics; Tracy Fox MS, RD, Food, Nutrition & Policy Consultants, LLC.; Melissa K. Maulding, MS, RD, Purdue University; Claire Uno, MLIS, Laurie M. Tisch Center for Food, Education & Policy; and Margo Wootan, Center for Science in the Public Interest

This year, the Society for Nutrition Education and Behavior's (SNEB) annual conference is located in our nation’s Capital. With looming cuts to important social programs, what better opportunity could there be to gather the troops and educate our elected officials on the importance of nutrition education in our country?

While we will be highlighting lawmakers in DC, the tips covered can be applied to any visits and connections with policy makers at all levels.  Don’t miss out on the important information! 

This is great for anyone who wants to share the importance of nutrition education with their elected officials. It will also help people attending the "Nutrition Educators As Advocates" pre-conference session get ready to visit their Members of Congress. 


Sustainable Dietary Guidance: Learning from the Past, Understanding the Present, Planning for the Future

June 2, 2017

(Recorded 5/31/17)

Speakers: Pamela A. Koch, EdD, RD, Laurie M. Tisch Center for Food, Columbia University; Miriam E. Nelson, PhD, University of New Hampshire, Tufts University; Angela M. Tagtow, MS, RD, LD, Minnesota Institute for Sustainable Agriculture, University of Minnesota College of Food, Agriculture and Natural Resource Services

To achieve nutrition for all, food and nutrition professionals need an understanding of ecological sustainability issues such as biodiversity, soil health, loss of farmland, climate change, and pollution and how these impact what, where, when, and how we grow food, and achieve nutrition security. This dynamic conversation examines, “What is dietary guidance for ecological sustainability?” and “Why is it important for nutrition professionals?” Using the attention sustainability received during the 2015-2020 Dietary Guidelines for Americans as a launching point, this session explores how ecological sustainable issues can be incorporated into nutrition education, and local, state and Federal nutrition policy.

Learning Objectives:

1. Recognize the importance of ecological sustainability and healthy eating patterns and the role of ecological sustainability in national dietary guidance
2. Describe how we can learn from the attempt to integrate ecological sustainability in the 2015-2020 Dietary Guidelines for Americans
3. Identify actions that food and nutrition professionals can take to incorporate ecological sustainability into their practice and how to support sustainability in local, state and Federal nutrition policies

Webinar sponsored by the Division of Sustainable Food Systems.


A Healthy Perspective: 2017 Food and Consumer Buying Habits, Consumer Confusion and Trends

May 22, 2017

(Recorded 5/18/17)

Although there is no shortage of research examining American’s perceptions around food, there is remains little consumer research helping unpack factors that drive food purchasing decisions. This session will highlight new research illustrating purchasing trends as well as specific factors contributing to food busy habits across the lifespan. This session will showcase the latest IFIC Food & Health Report findings, now in its 12th year.

Learning objectives:
1. Understand current food purchasing habits and how they have changed over time.
2. Understand how factors like income, gender, chronic disease, and education affect food purchasing and eating behaviors
3. Recognize differences in food purchasing and eating behaviors between baby boomers, older adults and the general population
4. Learn who consumers are turning to for nutrition information, and confusion in the food information landscape

Liz Sanders, MPH, RDN is Associate Director of Nutrition and Food Safety at the International Food Information Council Foundation. In addition to writing educational materials on various food and nutrition topics, Liz manages the planning and implementation of the yearly IFIC Foundation Food and Health Survey. Liz is a fervent science advocate, dedicated to delivering sound nutrition information with relatability and wit.

Before joining IFIC, Liz served as a nutrition educator in a variety of settings including diabetes self-management and community health centers. Liz received her undergraduate degree in Biology from Oberlin College, and is a graduate of the MPH/RD combined program in Nutrition at the University of North Carolina, Chapel Hill.

When she’s not writing for Food Insight, you can find her on the stage performing improvisational comedy with Washington Improv Theater.

Alex Lewin-Zwerdling is Vice President, Research and Partnerships. In that role she oversees IFIC’s consumer research, tracking the latest in food and nutrition trends, habits, perceptions and other factors that affect what drives America’s eating habits. Alex also develops IFIC’s partnerships across sectors, from food and agriculture companies and nutrition leaders, to public health experts, government agencies and others.

Alex joined IFIC from AARP Foundation, where she oversaw the organization’s hunger and nutrition research and strategy.  In addition, Alex was a Vice President at Weber Shandwick where she served as a communications and nutrition expert for many food, agriculture and health care clients.  Alex has also spent time at the United States Department of Agriculture’s Food and Nutrition Services and the Pew Charitable Trusts.  She is the 2016-2017 Chair of the Society for Nutrition Education and Behavior’s Advisory Committee on Public Policy.

Alex holds a PhD in Nutrition, as well as a Master’s in Public Administration and Bachelor of Science, all from Cornell University.


Efforts to Reduce Global Food Insecurity: Perspectives from the United States and the United Nations

May 8, 2017

(Recorded 5/4/17)

Speakers: Robert Bertram, PhD, Chief Scientist for USAID’s Bureau for Food Security and Trudy Wijnhoven, PhD, Nutrition Officer for the Nutrition and Food Systems Division (ESN), FAO

This webinar will introduce the Global Food Security Act of 2016 and expand on America’s current efforts to help promote food security around the world. Speakers will provide perspectives from the U.S. Agency for International Development and Food and Agriculture Organization of the United Nations to explain the current situation of global nutrition issues and progress made to alleviate global concerns such as hunger, chronic health issues, and mortality. Suggestions will be discussed on how other health professionals and nutrition educators can pitch in to reduce global food insecurity. Webinar sponsored by the SNEB Division of International Nutrition and the Advisory Committee on Public Policy.

Learning Objectives:
o Describe current U.S. efforts in international food systems work and the plans to reduce poverty/hunger and improve nutrition in needed countries
o Compare and contrast the current U.S. efforts and United Nations’ Sustainable Development Goals to reduce global food security
o Discuss international perspectives of global nutrition issues from the Food and Agriculture Organization of the United Nations
o Identify ways that nutrition educators can work with international entities to promote global food security


Journal Club 10: Influence of Teachers? Health Behaviors on Operationalizing Obesity Prevention Policy in Head Start

May 4, 2017

(Recorded 5/2/17)

Speaker: Monica Kazlausky Esquivel, PhD, RDN, University of Hawai‘i at Manoa

Strategies to improve teacher health status and behaviors included in a multi-component policy intervention aimed at child obesity prevention may produce a greater effect on classroom environments.

Learning objectives:
1. To review the literature on factors that affect the efficacy of child care center wellness policy implementation on the obesogenic environment within preschool settings.
2. To discuss how the Children's Healthy Living Program child care wellness policy intervention was designed to address multiple levels of the socioecological model to positively influence the nutrition and physical activity environments in Head Start classrooms.
3. To identify key strategies and lessons learned from this program that could support effective wellness policy implementation in child care centers to address childhood obesity.

Monica Kazlausky Esquivel RD, PhD is a nutrition lecturer in the Department of Human Nutrition Food and Animal Sciences at the University of Hawai‘i at Manoa and Director of the Health Promotion and Disease Prevention at Wai‘anae Coast Comprehensive Health Center. Her work focuses on health promotion and disease prevention efforts that are multi-level in nature and community based. Monica completed her doctoral graduate studies in nutrition at the University of Hawai‘i at Manoa and was a recipient of a Children's Healthy Living Program for Remote Underserved Minority Populations in the Pacific Region training scholarship.


SNEB Journal Club 9: Experiential cooking and nutrition education program increases cooking self-efficacy, vegetable consumption

April 26, 2017

(Recorded 4/24/17)

An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3-8

Speaker: Neile K. Edens, PhD, Common Threads

Experiential cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities.

Learning objectives:

1. Attendees will be able to describe the curriculum of an experiential nutrition education program for elementary and middle school children.

2. Attendees will be able to explain a mixed methods evaluation of an experiential nutrition education program for elementary and middle school children.

3. Attendees will be able to describe some actions nutrition educators can take to improve policy, systems and environment that influence health.

Bio: Neilé Edens, PhD is Director of Research and Evaluation at Common Threads, a nonprofit organization committed to delivering experiential nutrition education to children in underserved neighborhoods. Neilé is responsible for Common Threads’ annual internal evaluation and for developing research collaborations with academic experts. Neilé came to Common Threads after spending 19 years in R&D at Abbott Nutrition. Before that, Neilé was a member of the research faculty at the University of Maryland Department of Nutrition and a Visiting Scientist at the National Institutes of Health.


Hot Topics Call: Accreditation of Nutrition and Dietetics Education Programs

April 21, 2017

(Recorded 4/19/2017)

The SNEB Higher Education Division presents

"Accreditation of Nutrition and Dietetics Education Programs" Hot Topics Call

The speakers will provide a brief overview of the Accreditation Council for Education in Nutrition and Dietetics (ACEND), its role in setting and monitoring compliance with accreditation standards and its vision for future education in nutrition and dietetics. Participants will have the opportunity to ask questions and discuss  ACEND, the 2017 Accreditation Standards and the proposed Future Education Model Accreditation Standards.

We HIGHLY encourage members to go to to view the draft standards before the Hot Topics call. That website has two webinars describing the process in developing the standards and the changes that were made in the most recent version. It also has past copies of our monthly Standards Update newsletter and a Frequently Asked Questions document that might be of interest.

Kathleen (Kathy) Creedon serves as the current Chair of the Standards Committee of the Accreditation Council for Education in Nutrition and Dietetics’ (ACEND). The Standards Committee is responsible for reviewing, revising and maintaining the Standards of Education for ACEND accredited programs and is responsible to the ACEND Board. Kathy has served on ACEND’s Board since 2014.

Dr. Mary Gregoire is the Executive Director of the Accreditation Council of Education in Nutrition and Dietetics (ACEND®), the organization that accredits more than 560 dietetic programs in the US and internationally. In this role she is responsible for the planning, development, and effective implementation of all functions of ACEND, including standard setting and evaluation of nutrition and dietetics education programs. She provides oversight of ACEND’s financial and human resources and plans and directs services to address nutrition and dietetics education issues.


Scientific Evidence for the Mediterranean Diet-Style Eating Pattern

April 14, 2017

(Recorded 4/12/2017)

Speaker: Immaculata De Vivo, MPH, PhD, Harvard University

The Mediterranean diet has been consistently linked with health benefits, including reduced mortality and reduced risk of chronic diseases, such as heart disease. When the 2015-2010 Dietary Guidelines for American was released healthy eating patterns, rather than the amounts of specific nutrients, was the main thrust of the guidelines. One of these patterns is the Healthy Mediterranean-Style Eating Pattern. This webinar will explain the scientific evidence behind the recommendation of this diet.

Learning objectives
1. Learn the most recent research regarding the health benefits to the Mediterranean Diet_
2. Understand the population groups that will receive the most benefit from adopting this eating pattern.
3. Learn about the resources available to educate consumers about the Mediterranean Diet