Society for Nutrition Education and Behavior

Oral Abstracts - Cultivating Healthy Food Systems on Saturday, July 22

Oral Abstracts - Cultivating Healthy Food Systems
9:45 a.m. - 11:15 p.m. | Constitution Ballroom | 
O19 Suzanne Piscopo, PhD, Beyond Health: Extending Teaching About Sustainability of the Mediterranean Diet in Malta
O20 Tonja Nansel, PhD, Cultivating Healthful Eating in Families (CHEF): A Family-Based Program Targeting Whole Plant Foods
O21 Laurel Sanville, MS, RD, Development of a Farmers Market Based SNAP-Ed Nutrition Education Curriculum-Food Talk: Farmers Market
O22 Marie Allsopp, LDN, RD, DrPH, CHES, Lessons Learned: A Survey of Farmers Who Received Funding from a Locally Grown Produce Initiative
O23 Brenna Ellison, PhD, Evaluation of a Food Waste Reduction Campaign in a University Dining Hall
O24 Cassandra J. Nikolaus, MS, It’s Easy to Just Toss it Because You Can Get Something Else - Young Adults Perceptions of Wasted Food

Oral Abstracts - Communicating Nutrition Concepts on Saturday, July 23

Oral Abstracts - Communicating Nutrition Concepts
10:15 a.m. - 11:45 a.m. | Independence | 
O43 Jackie Haven, MS, RD, Consumer Nutrition Guidance: From Pyramid to Plate and Beyond
O44 Elizabeth B. Rahavi, BS, RD, Taking the Guess Work Out of Translating the 2015-2020 Dietary Guidelines for Americans into Consumer Messages
O45 Frances Bevington, MA, Health Professionals Toolkit: A New Resource for Sharing Dietary Guidelines Recommendations with Patients
O46 Christopher Sneed, PhD, Are We Listening? How to Engage Low-Income Caregivers with Nutrition Messaging
O47 Elizabeth Hustead, MS, Don’t Reinvent the Wheel: Ohio SNAPEd’s Social Marketing Campaign as a Model for Health Promotion to Low-Income Families
O48 Kellie O. Casavale, PhD, RD, Dietary Guidelines for Americans: The Past, Present, and Future

Oral Abstracts - Cooking Up Good Nutrition on Friday, July 21

Oral Abstracts - Cooking Up Good Nutrition
4:00 p.m. - 5:30 p.m. | Independence E | 
O7 Tracey Ledoux, PhD, RD, FAND, Investigating the Preliminary Effects of Little Foodies: A Health Promotion Program for Parents of Toddlers
O8 Jessica Jarick Metcalfe, MPH, When Kids Learn to Cook: Findings from the Illinois Junior Chefs Effectiveness Trial
O9 Kim Laramy, BS, A Digital Approach to Behavior Change -Helping Low-Income Moms to Shop, Cook, and Eat Healthy on a Budget
O10 Lynn Fredericks, BA, Does Hands-On Cooking Instruction Before Adulthood Support Healthy Food Behaviors to Become Lifestyle Choices?
O11 Stephanie Bostic, MS, Stove to Erythrocyte: Associations Between Fish Preparation Confidence, Fish Intake, and Omega-3 Status in Midlife Adults
O12 Robert Bensley, PhD, MCHES, Impact of Exposure to Food Preparation Videos on Performance Indicators Associated with Online WIC Nutrition Education

Hot Topics Call: Feeding Guidelines for Infants and Young Toddlers: A Responsive Parenting Approach

(recorded 8/23/2017) 

"Feeding Guidelines for Infants and Young Toddlers: A Responsive Parenting Approach"

Wed, Aug 23, 2017 1:00 PM - 2:00 PM EDT

Speaker: Madeline Sigman-Grant, PhD, RD

Healthy feeding behaviors in early childhood are needed for healthy growth as well as social, emotional, and cognitive development. This session will introduce participants to the latest guidelines for feeding infants and toddlers ages 0 to 2, developed by an interdisciplinary panel of experts.

Learning Objectives: 

1. The participant will be able to define responsive parenting/feeding and explain why it is important for developing healthy feeding behaviors. 
2. The participant will be able to recognize examples of responsive feeding. 
3. The participant will be able to discuss ways that the infant/toddler feeding guidelines can inform their work. 

eLearning and Nutrition Education for Lower-Income Audiences

4:15 pm - 5:15 pm | Sunday, 7/23/17 | Independence I

Moderator: Adrienne Turek Markworth, MA, Leah’s Pantry
Speakers: Barbara Lohse, PhD, RD, CDN, Wegmans School of Health and Nutrition, Rochester Institute of Technology; Lorelei Jones, MEd, North Carolina State University; Lauren Au, PhD, RD, University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute; Sarah Stotz, MS, RD, CDE, LD, University of Georgia, Jessica Silldorff, MPH, Leah’s Pantry

This program aligns with the “future” of nutrition education by raising awareness and demonstrating innovative eLearning delivery of nutrition education programs especially tailored to lower income audiences such as those eligible for: WIC, EFNEP, and SNAP-Ed.  Lessons-learned and best practices in the development, implementation, and evaluation of eLearning nutrition education form the core of this discussion and will be augmented by theory, technology, and instructional design.  Requisite resources and experts needed for eLearning program development will be shared. Finally, attendees will have the opportunity to practice using several nutrition education eLearning programs on their own mobile devices.

Learning Objectives:

1. After attending this session the learner will be able to describe general eLearning educational theory.
2. After attending this session the learner will understand the resources needed to develop an eLearning nutrition education program that aligns with federal policy for nutrition education programs serving lower-income families.
3. After attending this session the learner will have experience practicing using several eLearning nutrition education programs for lower-income populations.

Session sponsored by Articulate.

Cracking the Code on Breakfast: Research Roundup and Practical Solutions

(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

(Recorded 7/11/17)

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

Speakers: 
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

(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

(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

(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.