Society for Nutrition Education and Behavior
Promoting Diverse, Balanced, and Healthy Diets Through Fruit and Vegetable Consumption
Leveraging Local Food Systems for Healthy Food Access
Spring Journal Club: Interpretation of External Validity in Discussion
Exploring National Food Guides: Challenges & Opportunities for Nutrition Education & Health Outcomes in International Communities
Journal Club: Survey Development
Journal Club: Mixed Methods
National Salt and Sugar Reduction Initiative (NSSRI): Sugar Reduction Targets for the Food and Beverage Industry

National Salt and Sugar Reduction Initiative (NSSRI): Sugar Reduction Targets for the Food and Beverage Industry

April 2, 2021

(NSSRI) is a coalition of 100+ organizations and health authorities, convened by the NYC Health Department, that has called on the food industry to lower the sugar in packaged products by meeting voluntary sugar reduction targets.

Improving the food supply requires a coordinated effort by a wide range of stakeholders from the private sector, advocates, researchers, and government. This webinar will describe the role local governments and nongovernmental organizations can play in advocating for improvements of the food supply and provide an overview of the NSSRI.

Public health leaders and nutrition professionals have the opportunity to demonstrate support for sugar reduction targets and pave the way for increased federal action to support a healthy food environment for all.

Presenters

  • Andrea Sharkey, MPH, NYC Department of Health and Mental Hygiene
  • Erin Dowling, MPH, NYC Department of Health and Mental Hygiene

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies

  • 5.4. Describe the history and current roles of governmental and nongovernmental organizations that develop and implement nutrition education programs and related health promotion or food security activities.
  • 5.5. Describe ways to collaborate with community members and other professionals to create communities and settings in which healthy food options are easy, affordable, and desired and unhealthy foods are less prominent and less desired.
  • 6.4. Describe ways to collaborate with other stakeholders to promote policies supporting systems that produce healthy food.

CDR Performance Indicators

  • 12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness.
  • 12.1.3 Collaborates with community partners and stakeholders in promoting nutritional health and disease prevention.
  • 12.2.3 Identifies individual, public/private organization and government roles and responsibilities within public health and health care systems.
  • 12.3.5 Takes into consideration public health policies and standards related to food and nutrition.

CDR Learning Need Codes

  • 4040 Disease prevention, health promotion
  • 4080 Government-funded Food & Nutrition Programs

 

The Narrative Review Process as a Fieldwork Experience for Graduate Students During COVID 19

The Narrative Review Process as a Fieldwork Experience for Graduate Students During COVID 19

March 26, 2021

This session describes the narrative review process and a model for engaging graduate students in a narrative review for fieldwork experience. Due to the covid 19 pandemic, many fieldwork experiences students previously relied on for hours, are cancelled. Program directors and nutrition educators need strategies for providing unique experiences for students that will still meet important competencies and enrich learning. The presenters will define and outline how to conduct a narrative review, share examples of trainings, assignments, data entry programs, and a proposed schedule, as a model for using the narrative review as fieldwork experience for graduate students, and share successes and lessons learned from this process.

Presenters

  • Alisha Farris, PhD, RDN, Assistant Professor, Appalachian State University
  • Matthew Landry, PhD, RDN, Postdoctoral Fellow, Stanford University
  • Sara Elnakib, RD, MPH, CHES, Assistant Professor, Rutgers Cooperative Extension

Dietetic Intern Learning Opportunities

This session includes active learning opportunities. The webinar will provide skills and examples that interns could use with future students if they need a topic thoroughly researched, or could use on their own to conduct a narrative review on a topic of interest.

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies

  • 1.6. Describe the basic types of approaches used by researchers to study diet-health relationships and describe their
    advantages and limitations.
  • 1.7. Critically evaluate the claims associated with a research study finding, food product, dietary supplement or eating
    style based on the nutrition educator’s knowledge of nutrition and the approaches used to study diet-health relationships.
  • 10.1. Analyze, evaluate, and interpret nutrition education research and apply it to practice.

CDR Performance Indicators

  • 6.2.3 In collaboration with others, interprets data to make recommendations.
  • 6.3.8 Interprets, analyzes, synthesizes and critically appraises research findings.
  • 6.3.9 Disseminates research or performance improvement outcomes to advance knowledge, change practice and enhance effectiveness of services.
  • 6.3.10 Defines appropriate measurements and evaluations for establishing benchmarking and best practices.

CDR Learning Need Codes

  • 6050 Instructional materials development
  • 6080 Training, health coaching, and mentoring
  • 9070 Research instruments and techniques
Journal Club: Questionnaire Validation

Journal Club: Questionnaire Validation

March 23, 2021

This webinar will focus on the methods used to develop and validate the Eating and Food Literacy Behaviors Questionnaire(EFLBQ) with young adults. We will explore our use of factor analyses to measure young adults' perceived food literacy and behaviors toward food and development of an explanatory model.

Presenters

  • Kwadernica Rhea, PhD, Louisiana State University
  • Melissa Cater, PhD, Louisiana State University Agricultural Center

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies

  • 7.1. Describe the biological, psychological, social, cultural, political, and economic determinants of eating behavior, and the associated opportunities and barriers to achieving optimal health and quality of life.
  • 8.1. Assess the nutritional and behavioral needs of the population (to establish behavior change goals).
  • 10.1. Analyze, evaluate, and interpret nutrition education research and apply it to practice.

CDR Performance Indicators

  • 6.2.2 Demonstrates knowledge of research instruments and tools (e.g., surveys, interview tools) to support research initiatives.
  • 6.3.4 Defines and establishes appropriate measurements and evaluations.
  • 6.3.5 Identifies and designs appropriate research instruments or tools.

CDR Learning Need Codes

  • 9010 Data analysis, statistics
  • 9060 Research development and design
  • 9070 Research instruments and techniques

 

Careers in Sustainable Food Systems

Careers in Sustainable Food Systems

March 23, 2021

Career opportunities in Sustainable Food Systems cross the spectrum of environment and agriculture, food security and social justice. This panel presentation will share perspectives from three professionals in the field – a graduate of nutrition science who now owns and runs a small family farm, a professor of Food Systems with a focus on Agritourism, and a food systems stakeholder and advocate who previously worked in the organic food industry and now supports education across community settings.  This webinar is sponsored by the Sustainable Food Systems Division.

Presenters

  • Lisa Chase, PhD – Author of “Food, Farms, and Community:  Exploring Food Systems” and Extension Professor/Director, Vermont Tourism Research Center at the University of Vermont (will provide academic and tourism sector perspective)
  • Steve Crider – Farm-to-School Lead for Viva Farms and formerly with Amy's Kitchen, a pioneer in the organic foods movement (will provider food industry perspective)
  • Giana Cioni – Graduate of Nutrition program with minor in Food Systems, now owner and operator (with her partner) of The Crows Farm in Skagit Valley, WA (will provide producer perspective)

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies

  • 5.4. Describe the history and current roles of governmental and nongovernmental organizations that develop and implement nutrition education programs and related health promotion or food security activities.
  • 5.5. Describe ways to collaborate with community members and other professionals to create communities and settings in which healthy food options are easy, affordable, and desired and unhealthy foods are less prominent and less
    desired.
  • 6.4. Describe ways to collaborate with other stakeholders to promote policies supporting systems that produce healthy food.

CDR Performance Indicators

  • 3.2.2 Participates in professional and personal development activities for career growth and skill enhancement.
  • 3.3.4 Engages in active discussions with others to establish a method to best meet and serve the needs of the customer
  • 12.2.3 Identifies individual, public/private organization and government roles and responsibilities within public health and health care systems.
  • 12.2.5 Collaborates with stakeholders to determine level of support, opportunities and risks

CDR Learning Need Codes

  • 7010 Business plan development
  • 7070 Entrepreneurship, private practice
  • 7200 Team building

 

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