Society for Nutrition Education and Behavior

Developing and Promoting Sustainable Dietary Guidance

Recorded August 3, 2016.
Moderator: Justin Fast, SNEB Division of Sustainable Food Systems
Speakers: Hugh Joseph, PhD, Tufts University, Friedman School of Nutrition Science & Policy; Jennifer L. Wilkins, PhD, RD, David B. Falk College of Sport and Human Dynamics; Syracuse University
With SNEB now developing a position paper concerning sustainability, this is the perfect time to reflect on ‘sustainable diets’, a term introduced by Joan Gussow & Kate Clancy in ‘Dietary Guidelines for Sustainability’ (JNE, 1986). It took until 2015 before a serious effort was made (but ultimately rejected) to include sustainability in the 2016 Dietary Guidelines for Americans (DGA).
Recent years have seen the emergence of several sustainable dietary guidelines, issued primarily by NGOs. However, many were based on limited evidence and omitted issues such as climate change, biodiversity and food security. Their development often reflected a lack of expertise relative to what goes into producing the DGA, resulting in weaker scientific standards of evidence. This suggests that intermediary roles for qualified professionals can be important to the guidance development process and to the integrity of guidelines. ‘Tufts Sustainable Diets Project’ (TSDP) is designing a framework to facilitate development of rigorously-designed sustainable dietary guidance that involves roles for professional intermediaries.
This workshop will address sustainable diets and associated guidelines development. We will initially explore key elements of sustainable diets and their connections to food systems. Participants will then be led through a decision-making exercise to navigate the links among global systems, food systems, and diets from sustainability approaches. Finally, we will address together the potential for Division of Sustainable Food Systems members to develop a set of sustainable dietary guidelines, in sync with the emerging TSDP Framework protocols. If supported, an initial one-year action plan will be a key outcome of this workshop.
Session sponsored by the Division of Sustainable Food Systems

Oral Abstract Presentations O7-O12

Recorded Tuesday, August 2, 2016.
Moderator: Rickelle Richards, PhD, RD, MPH

• O7 Catherine Lillehoj, PhD, Factors Influencing Nutritional Risk Among Congregate Meal ParticipantsO8 Jennifer Utter, PhD, Family Meals and Mental Health Indicators of Adolescents: Findings from a National StudyO9 Suzanna Martinez, PhD, What Factors Increase Risk for Food Insecurity Among College Students?O10 Sohyun Park, PhD, Association of Sugar-Sweetened Beverage Intake Frequency and Asthma Among U.S. AdultsO11 Elizabeth Lundeen, PhD, Total Sugar-Sweetened Beverage Intake Among U.S. Adults Underreported When Using One Question Instead of Four Questions to Assess IntakeO12 Chelsea Singleton, PhD, MPH, Racial Differences in Household Food Purchasing Expenditures Among US Adults: Findings from NHANES

Initial Results from the (NE-RNECE) Research: Examining the Additive Effect of Direct Nutrition Education and Policy, Systems, and Environmental Changes to Prevent Obesity

Recorded Tuesday, August 2, 2016.
Moderator: Jamie Dollahite, PhD, Cornell University, Division of Nutritional Sciences
Speakers: Grace Damio, MS, Hispanic Health Council; Joel Gittelsohn, PhD, Johns Hopkins University, Bloomberg School of Public Health; Mira Mehta, PhD, University of Maryland Extension, Department of Nutrition and Food Science; Geoffrey Greene, PhD, University of Rhode Island, Department of Nutrition and Food Sciences; Tisa Fontaine Hill, MPH, Cornell University, Division of Nutritional Sciences; Sofia Segura-Perez, MS, RD, Hispanic Health Council
Results from 5 research projects funded by the NE-RNECE will be presented. Projects are designed to build the evidence-base for the additive/synergistic effects of direct nutrition education and policy, systems, and environmental change (PSE) efforts conducted by EFNEP and/or SNAP-Ed by addressing one over-arching research question: Are PSE approaches combined with direct education more effective for obesity prevention than either approach alone? Research settings are in 4 states across the northeastern U.S., range from farmer’s markets to healthcare providers to schools, and include diverse low-income populations, e.g. urban Hispanic families, rural white adults, and urban African-American youth.
Learning Objectives:

• Describe 5 research studies designed to assess the impact of combined PSE and nutrition education approaches conducted by EFNEP and/or SNAP-Ed implementing agencies in a variety of settings and with diverse populations.Explore initial outcome and process evaluation results from these studies conducted in 4 states across the northeast region of the U.S.Learn how ongoing nutrition education programming was leveraged to engage in research designed to build the evidence base for effective programs.

Coffee And… Optimal Nutrition at First Bite: Identifying First Foods for Healthier Lifespans

Recorded Tuesday, August 2, 2016.
Speaker: Julia Nordgren, MD, Pediatric Lipid Specialist, Palo Alto Medical Foundation
Nutrient density, texture/consistency and flavor profile are all important considerations when choosing first foods to feed infants and toddlers. Yet, these characteristics may not only be important during the first two years of life. Research shows, babies’ diets during the complementary and transitional feeding period may influence eating behaviors in early childhood and later in life. This session will explore the current science investigating optimal first foods to help ensure lifelong healthy eating habits, and provide recommendations on best practices for health professionals to follow when counseling clients and the public.
Learning Objectives:

• Amplify science findings to help improve knowledge among health professionals and colleagues on best practices to follow when feeding infants and toddlers.Counsel clients and the public on specific food combinations to ensure toddlers and infants are exposed to appropriate textures and flavors, and are meeting nutrient needs.Create tools and tips to help caregivers choose optimal foods for their infants and/or toddlers to ensure they are building lifelong healthy eating habits.

SNEB/SNEBF gratefully acknowledges the underwriting of this activity provided by Hass Avocado Board. Acceptance of these resources does not imply endorsement of the donor or its mission, products, or services.

Successes and Challenges in Child Nutrition and Opportunities for Nutrition Educators

Recorded Sunday, July 31, 2016. 
Moderator: Tracy Fox, MPH, RD, Food, Nutrition & Policy Consultants, LLC
Speaker: Jessica Donze Black, RD, MPH, The Pew Charitable Trusts; Stephanie Scarmo, PhD, MPH, The Pew Charitable Trusts
Much has changed in the school nutrition environment over the past five years. Research indicates that school nutrition is a substantial contributor to student health and wellness. Join leaders from the Kids’ Safe and Healthful Foods Project (a joint initiative of The Pew Charitable Trusts and the Robert Wood Johnson Foundation) as they discuss the latest about what progress has been made, challenges that remain, and opportunities for nutrition educators to get involved in supporting further progress in child nutrition at the local, state, and federal level.
Learning Objectives:

• Describe three significant recent achievements in child nutrition.Discuss three research-based challenges faced by school nutrition programs and opportunities for overcoming them.Identify three ways nutrition educators can get involved in supporting further progress in child nutrition at the local, state, or federal level.

Make Real Change: Nutrition Educators as Advocates

Recorded Sunday, July 31, 2016.
Moderator: Claire Uno, MLIS Laurie M. Tisch Center for Food, Education & Policy, Program in Nutrition, Teachers College, Columbia University
Speaker: Jennifer Folliard, MPH, RDN, Academy of Nutrition and Dietetics; Tracy Fox, MPH, RD, Food, Nutrition & Policy Consultants, LLC; Melissa Maulding, MS, RD, Purdue University Extension; Alison Hard, Tisch Scholar, Laurie M. Tisch Center for Food, Education and Policy, Program in Nutrition, Teachers College, Columbia University
Nutrition education professionals are perfectly positioned to advocate for increased federal support for programs and research in the field. While advocacy can seem daunting and time-consuming, having a strong coalition can provide a framework for action and a stronger unified voice. This session will give participants familiarity with some of the major issues and legislation, highlight potential levers for change, and discuss how we could move forward together to promote nutrition education at the federal level.
Learning Objectives:

• Participants will gain an understanding about policy issues relevant to nutrition education and opportunities to strengthen the field through advocacy (e.g. CNR, DGA, funding for nutrition education research through USDA/NIH/CDC)Participants will learn the different ways to be an advocate, including through elected officials and executive branch agencies;Participants will learn about and feel more confident to engage in different types of policy approaches, including drafting legislative language, policy papers, testimony, rulemaking comment letters, grassroots advocacy materials and visits with elected officials.

MyPlate Promotion Campaign Leverages Key Messages from the 2015 Dietary Guidelines for Americans

Recorded Monday, August 1, 2016. MyPlate Promotion Campaign Leverages Key Messages from the 2015 Dietary Guidelines for Americans
Speaker: Jackie Haven, MS, RD, USDA Center for Nutrition Policy and Promotion; Kellie Casavale, PhD, RD, US DHHS/ODPHP We all eat every day, but how can we help Americans make food decisions that are better for their health? CNPP will share messages gained from consumer insights and discuss how these findings are being used to more effectively reach the public with science-based nutrition messages. The presenter will share strategies on how organizations, especially those that promote healthy eating messages and products, can use research based on the Dietary Guidelines to influence their audience’s behavior toward more healthful food decisions. Learning Objectives: • Review key messages based on MyPlate consumer insights. • Identify how nutrition educators can leverage MyPlate Campaign to reach a variety of target audiences. • Examine how MyPlate nutrition messages can reach consumers through gamifcation technology.

Duplicate Yourself! (How to Reach 100,000+ People by Going Virtual with Your Demos)

Recorded Monday, August  1, 2016.
Duplicate Yourself! (How to Reach 100,000+ People by Going Virtual with Your Demos)
Moderator: Joanne Kinsey, MS, CFCS, CWWS, Rutgers Cooperative Extension Speakers: Jesse Sharrard, BA, AST, Greater Pittsburgh Community Food Bank; Joanne Kinsey, MS, CFCS, CWWS, Rutgers Cooperative Extension; Alice Henneman, University of Nebraska-Lincoln Extension Eating healthier can be a daunting road to travel. In this session, discover ways that you can apply marketing techniques and toward the glamorization of healthy alternatives, identify credible spokespeople to advance your healthy eating message, and take advantage of free social media tools that can be used to extend and enhance programmatic efforts when demonstrating healthy cooking techniques. Leave this session with a plan for developing your personalized cooking demonstration strategy that can increase the likelihood your clients are able to build and maintain healthy habits they enjoy. Learning Objectives: • Participants will understand the direct connection between cooking skills and ability to follow dietary guidelines. • Session participants will be able to identify three methods of demonstrations using videos, online newsletter, or fact sheet (a method other than face-to-face) that can potentially be used when presenting cooking techniques to consumers/community. • Participants will observe and identify the differences that graphic design make in a recipe’s perceived appeal.

Scholarship of Teaching & Learning: Innovative Collaborative Learning Strategies for Nutrition Education

Recorded Monday, August 1, 2016. 
Moderator: Natalie K. Cooke, PhD, North Carolina State University
Speaker: Natalie K. Cooke, PhD, North Carolina State University; Karla Shelnutt, PhD, RD, University of Florida; Marissa Burgermaster, PhD, MAED, Columbia University Medical Center; Amanda Peterson, BS, RDN, East Carolina University; Virginia Carraway-Stage, PhD, RDN, LDN, East Carolina University
Those teaching nutrition in higher education settings are often asked to produce scholarship while balancing a heavy teaching load. The scholarship of teaching and learning (SoTL) session provides nutrition educators in higher education the opportunity to learn about research-based next practices that can be used to evaluate and improve student-learning outcomes, while producing research suitable for peer-reviewed publication. The focus of this session is to share creative collaborative learning strategies being used in undergraduate and graduate nutrition courses across the nation with an emphasis on topics related to technology, writing, and critical thinking.
Learning Objectives:

• Participants will be able to describe the concept of Scholarship of Teaching and Learning.Participants will be able to discuss creative approaches to collaborative learning in undergraduate/graduate nutrition courses with an emphasis on topics related to technology, writing, and critical thinking.Participants will be able to identify next practices that they may be interested in applying in their classrooms to improve student-learning outcomes.

Nutrition Literacy: Next Steps in Increasing Capacity with Nutrition Information

Recorded Sunday, July 31, 2016.
Moderator: Karen Chapman-Novakofski, PhD, RD, LDN, University of Illinois at Champaign-Urbana
Speakers: Heather Gibbs, PhD, RD, University of Kansas Medical Center; Karina Diaz Rios, PhD, University of California Division of Agriculture and Natural Resources, University of California, Merced
Americans are bombarded with often conflicting or confusing nutrition information, and many struggle with issues of health literacy. This session will explore the overlap of health and nutrition literacy research and provide educators with ideas and tools for communicating clearly with their audiences. Special emphasis will be placed upon the particular challenges and strategies for reaching Latino populations as well as discussion of a new assessment tool for measuring nutrition literacy.
Learning Objectives:

• Discuss the challenges and consequences of health and nutrition literacy for English and/or Spanish speaking populations.Examine a new tool that objectively measures nutrition literacy.Identify best practices for communicating with audiences demonstrating low health and/or nutrition literacy.