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Are you joining us next month in Minneapolis for the 51st Annual Conference? Be sure to kickstart your conference by joining us at the opening session from 4:45 – 5:30 p.m. on Saturday, July 21. Session Details. Hear about exciting conference opportunities you won't want to miss and join us in recognizing SNEB prestigious award winners - the Helen Denning Ullrich Award for Lifetime Excellence in Nutrition Education, Mid-Career Achievement, Early Professional, and Research Awards.
Join us after this session to network with award winners and connect with fellow colleagues. See you in Minneapolis!
Stress & Eating: How Emotions Affect Eating and How Eating Affects Emotions
Wednesday, June 27 | 1 - 2 p.m. | Register
About the Webinar
Stress levels are on the rise and the relationship between stress and eating may be taking a toll on our health. During this session, the director of UCLA's Dieting, Stress, and Health (DiSH) Lab will share some of her research team's key findings regarding the effect of stress on eating, the effect of eating on stress, how "comfort foods" work, and how eating and drinking behaviors interact in the context of stress. Gaining a better understanding of how these processes work can inform both nutrition education and future research on eating behavior.
About the Presenter
A. Janet Tomiyama, PhD, University of California, Los Angeles - Dr. Tomiyama is an associate professor of psychology at UCLA. She received her bachelor's degree in psychology at Cornell University before attaining a master's and PhD in social psychology, with a minor in health psychology, from UCLA.
Participants of this webinar will receive one CEU for live attendance. The webinar provides information on the following CDR Learning Need Codes:
4040 - Disease prevention, health promotion
4090 - Health behaviors: smoking cessation, stress management
2110 - Physiology, exercise physiology
Connecting with qualified candidates just got easier! Our newly redesigned career center features some great improvements, including free internship postings, a resume search bank, job alerts, an easy-to-use experience on mobile devices and more!
SNEB members save 50 percent on all postings. Enter code snebmem18 to access the member-only discount. Visit jobs.sneb.org to search for jobs and find the best candidates for your positions today.
By Ellen Schuster, BA, MS
There are many articles about the changing food environment. This one focuses on three aspects of a changing food environment that caught my attention recently: 1) a dizzying array of food flavors especially in the snack food sector (consumers demand individualization/customization of their food with more flavor choices); 2) food availability in more and more venues as the line between meals and snacks blurs; and 3) competition for the food dollar.
|Welcome new members (since June 19)
- Kathleen Abernathy, MS, RD, LD, Providers Choice, Minnetonka, MN
- Alexis Anderson, Apple Valley, MN
- Sarah Belson, PhD, American University, Washington, DC
- Renata Blumberg, Watchung, NJ
- Noreen Buhmann, Lutheran Social Service, St. Paul, MN
- Sylvia Byrd, Mississippi State University, Mississippi State, MS
- Nica Clark, MS, RDN, University of Utah, Salt Lake City, UT
- Jill Fox, MPH, Oklahoma Tribal Engagement Partners LLC, Public Health Nutrition, Sustainable Food Systems Network
- Nadia Frilawati, Brawijaya University Malang, East Java, Indonesia, Nutrition Education With Industry, Public Health Nutrition
- Jocelin Gibson, MS, Utah Food $ense (SNAP-Ed), Logan, UT, Communications, Digital Technology in Nutrition Education and Behavior Change
- Norma Gonzalez, MFA, University of Illinois, Urbana, IL
- Anne Marie Gregory, Mississippi State University, Mississippi, MS
- Terri Ann Kolb, Great Lakes Inter-Tribal Council, Lac du Flambeau, WI
- Hannah Lane, Baltimore, MD
- Caroline Langlais, RD, Dairy Farmers of Canada, Montreal, PQ, Canada, Nutrition Education for Children
- Larissa Leavens, BA, UCANR, Sacramento, CA
- Sarah Miracle, MBA, FAND, RD, LD, Oklahoma Tribal Engagement Partners LLC, Sustainable Food Systems Network, Public Health Nutrition
- Ursula O'Hara, Oklahoma Tribal Engagement Partners, Stillwater, OK, Communications, Digital Technology in Nutrition Education and Behavior Change
- Paige Pappadackis, South Dakota State University, Sioux Falls, SD
- Stephany Parker, PhD, Oklahoma Tribal Engagement Partners LLC, Stillwater, OK, Public Health Nutrition
- Sarah Sheppard, BS-NDTR, Food Bank of Delaware, Newark, DE
- Carolyn Sutter, PhD, Family Resiliency Center, University of Illinois, Urbana, IL
- Zoe Wakoff, MPH, Cornell University, Ithaca, NY
Digital Education to Limit Salt in the Home (DELISH) Program Improves Knowledge, Self-Efficacy, and Behaviors Among Children
Authors: Carley Ann Grimes, PhD; Alison Booth, PhD; Durreajam Khokhar; Madeline West; Claire Margerison, PhD; Karen Campbell, PhD; and Caryl A. Nowson, PhD
Interview: Carley Ann Grimes, PhD, discusses a promising new study that found that a web-based salt education program improved salt-related knowledge, self-efficacy, and behaviors among children ages 7-10 years.
Be sure to read insights by these authors who are also members of SNEB.
Laura Helena McArthur, PhD, RD, Appalachian State University; Lanae Ball, PhD, Appalachian State University; Ariel C. Danek, MS, RD, Appalachian State University; Donald Holbert, PhD, East Carolina University — A High Prevalence of Food Insecurity Among University Students in Appalachia Reflects a Need for Educational Interventions and Policy Advocacy
Kristen DiFilippo, PhD, RD, University of Illinois at Urbana-Champaign; Wen-Hao David Huang, PhD, University of Illinois at Urbana-Champaign; Karen M. Chapman-Novakofski, PhD, RD — Mobile Apps for the Dietary Approaches to Stop Hypertension (DASH): App Quality Evaluation
Jessica Soldavini, MPH, RD, LDN — The Mediterranean Method
Madeleine Sigman-Grant, PhD, RD — Finger Foods … Bring Your Baby to the Table
Acadia Webber, MS, University of South Florida — Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market
Allison Buckingham, MS, Perelandra Natural Foods Center, Inc. — Vegetarian and Plant-Based Diets in Health and Disease Prevention
National Academies of Sciences, Engineering, and Medicine
The built environment — the physical world made up of the homes, buildings, streets, and infrastructure within which people live, work, and play — underwent changes during the 20th and 21st centuries that contributed to a sharp decline in physical activity and affected access to healthy foods. Those developments contributed in turn to the weight gain observed among Americans in recent decades. Many believe, therefore, that policies and practices that affect the built environment could affect obesity rates in the United States and improve the health of Americans.
The National Academies of Sciences, Engineering, and Medicine convened a workshop in September 2017 to improve understanding of the roles played by the built environment in the prevention and treatment of obesity and to identify promising strategies in multiple sectors that can be scaled up to create more healthful and equitable environments. This publication summarizes the presentations and discussions from the workshop.
The global database has expanded its format to include levels of uncertainty around survey estimates, additional distribution cut-offs of the four anthropometric indexes, and stratifications by wealth quintile and mother's education additional to the already included sex, age, type of residence, and geographical regions. Explore the WHO Global Database on Child Growth and Malnutrition here.
Seafood Nutrition Partnership
The Seafood Nutrition Partnership's Scientific & Nutrition Advisory Council will hold a 2nd Annual State of the Science Symposium on Friday, Sept. 14 in Washington, D.C. This annual event provides a forum for global leaders in human nutrition to outline the latest consensus on all aspects of seafood nutrition. The themes for this year’s sessions are: Brain Health, Aquaculture, and Consumer Education.
Department of Agriculture
The Food Buying Guide for Child Nutrition Programs has all of the current information in one manual to help you and your purchasing agent:
- Buy the right amount of food and the appropriate type of food for your program(s).
- Determine the specific contribution each food makes toward the meal pattern requirements.
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