Society for Nutrition Education and Behavior

Media Relations 101: Elevating the Reach & Impact of Nutrition Messages

Monday, July 23 | 4:15 pm - 5:15 pm | Nicollet D

Moderator: Carolyn O'Neil, O'Neil Food & Nutrition Communications

Speaker: Elsa Ramirez-Brisson, PhD, MPH, RD, Food FUNdamentals

Imagine a reporter calls you to ask about a trending new study or a program you’re piloting at work. Would you know how to talk about your work and what message you want to reach your audience?

Working with the media can seem daunting, but it’s an important part of raising awareness about what’s happening in the field of nutrition education to inform the public and policymakers. During this session, participants will learn best practices and participate in interactive exercises enabling them to refine their “elevator pitch” and increase comfort in working with the media to elevate their work.

Learning Objectives:

1. Nutrition educators will understand the new media landscape and how they can leverage this rapidly changing environment to elevate their work.
2. Nutrition educators will develop and refine a core message (i.e. boilerplate language or an elevator pitch) about their organization, research findings, or a specific project that they want to promote.
3. Nutrition educators will describe how to tailor their message to connect with the right type media (i.e. traditional and social media outlets) based on their intended audience (i.e. policy makers, academics, consumers, etc.).

Organized by the Communications Division.

2017 JNEB Research

Sunday, July 22 | 11:30 am - 12:30 pm | Nicollet A-C

Hear presentations from the recipients of the Journal of Nutrition Education and Behavior Best Article and Best GEM Awards. All are welcome to attend. 

The Higher Education Division’s Scholarship on Teaching and Learning Presentation: How Can We Improve Student Self-awareness and Meta-cognition? Optim...

Monday, July 23 | 1:45 pm - 2:45 pm | Nicollet A-C

Moderator: Marissa Burgermaster, PhD, Columbia University Medical Center

Speakers: Taylor Chan, Bradley University; Teresa Drake, PHD RD CHES, Bradley University; Rachel Vollmer, PhD, RD, Bradley University

In this Scholarship of Teaching and Learning (SoTL) program, participants will learn about using reflective learning in undergraduate and graduate curricula.

This interactive program will involve participant reflection on current teaching practices and student self-awareness. Speakers will share findings from original research projects investigating how reflective writing contributes to students’ meta-cognition and self-awareness in undergraduate and graduate courses. A graduate student will share her experience using reflective learning in an advanced metabolism course. The session will conclude with an opportunity for participants to develop a plan to integrate reflective practices into their own classrooms and a question and answer session.

Learning Objectives:

1. Participants will practice reflective techniques that can be used in their classrooms.
2. Participants will develop a plan to incorporate reflective learning in their teaching.
3. Participants will be able to apply reflective learning techniques to enhance student self-awareness and meta-cognition.

Food Waste in Schools: How to Effectively Measure and Reduce Food Waste in Schools

Sunday, July 22 | 10:15 am - 11:15 am | Northstar

Moderator: Kathleen Morgan, DrMH, DTR, Rutgers University/ Rutgers Cooperative Extension

Speakers: Carmen Byker Shanks PhD, RDN, Montana State University; Sara Elnakib, RD, MPH, Rutgers University

During this session we will discuss the impact of food waste on the environment, how schools can be used as a leverage point to reduce food waste, what are the methods to measuring food waste in schools and what are some strategies that have been shown to reduce food waste in schools. We will review case studies of different programs all over the country that worked on reducing food waste, and the different strategies and methods they used to measure food waste.

Learning Objectives:

1. Participants will identify the impact of food waste on the environment.
2. Participants will differentiate between the three methods of measuring waste; visual estimation, digital photography and direct weight.
3. Participants will identify strategies used in studies to reduce food waste in schools.

Food Literacy as an Essential Framework for Nutrition Educators

Sunday, July 22 | 10:15 am - 11:15 am | Nicollet A

Moderator: Pamela Koch, EdD, RD, Teachers College, Columbia University

Speakers: Sarah Amin, PhD, MPH, Tufts University; Anupama Joshi, National Farm To School Network; Megan Lehnerd, MS, Friedman School Of Nutrition Science & Policy, Tufts University; Eva Ringstrom, FoodCorps

In the face of climate change and global food needs, youth must possess a systems-based understanding of food to ensure future human and environmental health.

In this session, we will explore food literacy (FL), a holistic framework encompassing food-related knowledge, skills, and behaviors associated with navigating the food system to support a diet pattern beneficial for health and the environment. Through a dynamic discussion with researchers and national leaders implementing school-based nutrition programming, participants will learn why FL should be promoted as a framework for nutrition educators and the potential for a FL survey to evaluate child outcomes.

Learning Objectives:

1. Define food literacy as a holistic, systems-based framework and its role in enhancing nutrition education for children and adolescents.
2. Observe the successful integration of FL and food systems-concepts into school-based nutrition interventions at the national scale.
3. Demonstrate the utility of a FL survey as an evaluation tool for school-based nutrition education programs.

Organized by the Division of Sustainable Food Systems.

Food and Nutrition Extension Education Division Meeting

Monday, July 23 | 11:30 am - 12:30 pm | Greenway AJ

Building Culturally Inclusive Coalitions

Saturday, July 21 | 7:45 am - 3:15 pm | Nicollet D

Moderator: Michelle Brill, MPH, Rutgers Cooperative Extension

Speakers: Maggie Adamek, PhD, University Of Minnesota Research Fellow; Tracy Fox, MPH, RD, Food, Nutrition & Policy Consultants, LLC; Mary S. Marczak, PhD, University Of Minnesota Extension; Claire Uno, MLIS, Tisch Food Center; Katharine VonRueden, MPH, New Mexico Department Of Health

 

 

Coalition building is an important facet of Extension work. Participants will develop deeper understanding of the importance of cultural diversity within coalitions and learn best practices for recruiting and sustaining culturally diverse team partners. Using coalition effectiveness survey(s), participants will learn how effective and diverse coalitions can be the drivers for collective impact across sectors. Participants will engage in activities and discussions on the benefits and challenges of culturally diverse coalitions using examples from obesity task forces, advisory boards, food policy councils, etc. in leveraging the diversity to advocate for the greater community within business, politics, and industry.

Learning Objectives:

1. Participants will examine best practices for building culturally inclusive coalitions that operate under a collective impact model to support multicultural food systems within their communities.
2. Participants will practice using a coalition effectiveness survey.
3. Participants will learn about how coalitions can be a powerful mechanism for effectively communicating the public value of their work to local, state and national leaders.

Organized by the Food and Nutrition Extension Education Division.

Farm to School and School Wellness Policies: Working Together for Effective Nutrition Education

Tuesday, July 24 | 1:30 pm - 2:30 pm | Nicollet D

Moderator: Ashley Schimke, DTR, ADE Health And Nutrition Services

Speakers: Gina O'Brian, RD, RDN, USDA, FNS, SNP, MPRO; Angela Rickey, MPH, RD, SNS, Roseville Area Schools, Roseville, MN; Jenna Segal, USDA

This session includes guidance and resources, but also real-life stories, pictures, and best practices.

Attendees will be able to participate through stimulating activities that will move them into action for their own Local Wellness Policy and Farm to School coordinated outcomes. MPR FNS Farm to School Regional Lead and Senior Nutritionist will review Farm to School principles and resources, as well as Local School Wellness Policy requirements.

Learning Objectives:

1. To understand the principles of Farm to School programs and potential impact on school wellness, the local economy, and local food systems.
2. To understand required elements of Local School Wellness Policies and potential impact on school wellness environments.
3. To identify specific ways participants can improve Local Wellness Policies and promote Farm to School.

Sponsored by the Nutrition Education for Children Division. 

Evaluation and Dissemination Experiences from Evidence-based Hands-On Cooking Programs with Children and Families

Tuesday, July 24 | 11:30 am - 12:30 pm | Nicollet A-C

Moderator: Barbara Lohse, PhD, RD, CDN, Rochester Institute Of Technology

Speakers: Sarah Colby, PhD, RD, University Of Tennessee; Leslie Cunningham-Sabo, PhD, RD, Professor, Colorado State University; Jessica Metcalfe, MPH, PhD Candidate, University Of Illinois At Urbana-Champaign; Adrienne White, PhD, RDN, University Of Maine

 

Three evidence-based interventions that focus on experiential cooking activities for children and families (iCook 4-H: Cooking, Eating and Playing Together; Illinois Junior Chefs; and Fuel for Fun: Cooking with Kids Plus Parents and Play) will showcase challenges and solutions to common issues of balancing stakeholder needs, translation, scalability, fidelity, and sustainability.

Panelists will discuss evaluation approaches and best-practices for assessing large-scale implementation of these programs. Participants will be able to consult with experts in an interactive setting to facilitate integrating hands-on components into their own nutrition education programs.

Learning Objectives:

1. Participants will be able to describe three evidence-based hands-on cooking programs (iCook 4-H: Cooking, Eating and Playing Together; Illinois Junior Chefs; and Fuel for Fun: Cooking with Kids Plus Parents and Play) and their impacts.
2. Participants will be able to identify best practices regarding the evaluation of large-scale, multi-site nutrition education programs delivered in diverse settings, focusing on both process and outcome evaluations (including longitudinal follow-up).
3. Participants will examine and discuss challenges and solutions related to scaling-up and implementing nutrition education programs that include hands-on components, focusing on issues related to balancing stakeholder needs, translation, scalability, fidelity, and sustainability.

Organized by the Nutrition Education for Children Division.

Engaging Youth for Inclusive and Equitable Food Systems

Tuesday, July 24 | 1:30 pm - 2:30 pm | Nicollet A-C

Moderator: Amber Canto, MPH, RDN, FoodWIse, A Program Of University Of Wisconsin 

Speakers: Matthew Calvert, PhD, University Of Wisconsin-Extension; Josset Gauley, PhD, MS, University Of Wisconsin-Extension; Monica Lobenstein, MA, University Of Wisconsin-Extension; Claire Mance, MS, University Of Wisconsin-Extension

This session highlights a youth inclusive approach to nutrition education and food system improvement.

Presenters will share individual and community level outcomes of a SNAP-Ed funded project in which youth led an effort to raise awareness of food resources and improve access to healthy food in a USDA designated food desert. Presenters will share effective approaches and practice-based curriculum materials that others can use to implement youth action projects in their communities.

Learning Objectives:

1. Session participants will be able describe the value of engaging youth as participants in PSE work aimed at improving food systems.
2. Session participants will be able to identify components of youth participatory action programming.
3. Session participants will be able to name specific strategies for engaging youth in the design and implementation of programs intended to impact local food systems.