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SNEB
It is time to elect the 2018-2019 leadership for the Society for Nutrition Education and Behavior. Your vote will shape the future of SNEB. The following positions will be filled:
- Vice President (three-year term)
- Treasurer (three-year term)
- Director-At-Large (three-year term)
- Two (2) Nominating Committee members (two-year terms)
- Advisory Committee on Public Policy Chair-Elect (two-year term)
Each link is personalized and each member can only cast one ballot. If you have not received an email to complete the ballot, email kjenkins@sneb.org to request a personalized link.
SNEB
Each year, the Society for Nutrition Education and Behavior accepts applications for a Student Member Representative to the SNEB Board of Directors. The Student Member Representative is a non-voting position and serves a one-year term. Applications are due by 11:59 p.m. EST March 15.
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SNEB
To recognize the efforts of others to shape and promote policies that promote health or healthy lifestyles, the Society for Nutrition Education and Behavior's Advisory Committee on Public Policy sponsors "Health Promotion Policy" awards. These awards will be given to individuals or groups who have significantly contributed to creating and/or implementing policies or policy-based changes that support and positively impact the food and/or physical activity environment. One annual Outstanding Health Promotion Policy Award will be selected from all of the bestowed awards from the year and will be presented at the annual conference.
SUBMIT HERE
SNEB
Journal Club 5: Previous Gardening Experience and Gardening Enjoyment is Related to Vegetable Preferences and Consumption Among Low-Income Elementary School Children
Monday, March 5 | Noon - 1 p.m. ET | Register
Speaker: Alexandra van den Berg, PhD, MPH, The University of Texas Health Science Center at Houston
Texas!Grow!Eat!Go! (TGEG) was a 5-year garden-based intervention study implemented in 28 Title 1 elementary schools in Texas. As part of the baseline data collection, we collected information on gardening experience, gardening enjoyment, exposure to vegetables, vegetable preference, and vegetable consumption from 1326 ethnically-diverse children. In this presentation we will discuss relationships between these variables as tested by random-effects regression models. We will also describe implications of this study on school-garden based interventions.
Learning Objectives
- Participants will be able to describe the relationship between gardening experience, enjoyment of gardening, vegetable exposure, vegetable preference, and vegetable consumption.
- Participants will be able to list gender and ethnic/racial differences in gardening experience and enjoyment.
- Participants will be able to describe the Texas!Grow!Eat!Go! Intervention as one way to increase gardening experience among children.
Clearing up the Confusion: Using the Ingredients List as a Tool for Nutrition Education
Tuesday, March 6 | 1 - 2 p.m. ET | Register
Speakers: Liz Sanders, MPH, RDN, IFIC Foundation & Sonia Hartunian-Sowa, PhD, CFS, DSM Nutritional Products
Moderator: Alexandra C. Lewin-Zwerdling, PhD, MPA
Despite the enormous amount of food and ingredient information available to consumers, research shows that many still have trouble making sense of food labels. The ingredients list is a huge source of confusion, as most consumers are unable to link scientific ingredient names (e.g. ascorbic acid) with their more familiar pseudonyms (e.g. vitamin C). This creates a huge communications challenge, as fears over scientific sounding vitamin names may drive consumers away from nutrient-rich foods. This session will explore new efforts to clear up the confusion over vitamin names on food labels, and uncover how nutrition educators can use the ingredients list as a tool for improving public health.
Learning Objectives
- Understand the current state of consumer knowledge/perceptions around vitamins and their scientific names.
- Know the current regulations for labeling vitamin names on the ingredients list.
- Learn how nutrition educators can help consumers translate ingredients lists to help consumers make healthier, more informed choices.
Extension Opportunities in Food Access & Equity, Two Part Series
Wednesday, March 7 | 1 - 2 p.m. ET | Register
Speakers: Dan Remley, MSPH, PhD, The Ohio State University Extension; Amber Canto, MPH, RDN, University of Wisconsin-Extension & Alexandra Bush-Kaufman, MPH, RDN, CD, Washington State University-Extension
Food access and equity are increasingly relevant when nutrition professionals consider improving the quality of people’s diets. Many nutrition educators in Extension work within two of the USDA low-income nutrition education and obesity prevention programs, SNAP-Ed and EFNEP. The role of the built environment in the diets of Americans is more understood, and it is widely accepted that the places where people live, learn, work, play, and shop affect their food and physical activity behaviors. It is essential that participants of SNAP-Ed and EFNEP have access to nutritious foods so that direct education efforts by Extension educators are successful in improving health behaviors. The food pantry is a common setting for direct education interventions and is growing as a place for policy, systems, and environmental change. Environmental interventions within the food pantry setting improve healthy food access and equity to low-income clients that are served by SNAP-Ed and EFNEP through Extension programming. As such, the role of Extension educators has widened in the types of technical assistance and support Extension educators now provide to food pantry agencies and their clients.
Learning Objectives
- Gain knowledge and describe the differing roles Extension educators may play in partnerships with food pantries
- Compare the cost effectiveness of different food pantry-based interventions related to educator time
- Describe typical needs within a food pantry agency and identify methods of successful communication for healthy food equity messages
- Compare Extension-based food pantry environmental interventions and their related evaluation models
Journal Club 6: Cooking Matters for Adults Improves Food Resource Management & Self-Confidence Among Low-Income Participants
Monday, March 12 | 1 - 2 p.m. ET | Register
Speaker: Jennifer Pooler, MPP, IMPAQ International, LLC
Cooking Matters is a 6-week course that teaches low-income families to cook healthy meals on a budget and reaches more than 100,000 people per year. In 2014-2015, Share Our Strength commissioned the National Cooking Matters Impact Evaluation to assess longer-term outcomes associated with participation in the program. This webinar will describe the quasi-experimental study design, including its limitations and challenges, as well as 6-month post-course outcomes related to food resource management and healthy food preparation.
Learning Objectives
- Gain an understanding of the Cooking Matters nutrition education program.
- Describe benefits and limitations of using an intercept recruitment strategy to evaluate a nutrition education program.
- Describe positive improvements in food resource management and healthy food preparation practices resulting from participation in the Cooking Matters program.
SNEB
Position: Chair, Department of Nutrition and Health Sciences
Organization: University of Nebraska-Lincoln
City and state: Lincoln, Nebraska
Application deadline: Review of applications will begin March 26
Position: Tenure-Track Position In Human Nutrition
Organization: University of New Hampshire
City and state: Durham, New Hampshire
Application deadline: Open until filled
Position: Area Cooperative Extension Advisor — Nutrition, Family and Consumer Sciences
Organization: University of Calif Agriculture and Natural Resources
City and state: Fresno, California
Application deadline: April 6
Position: Executive Director — Research Center
Organization: ProMedica
City and state: Toledo, Ohio
Application deadline: Open until filled
Position: Assistant Professor, Nutrition Policy
Organization: UNR — Department of Agriculture, Nutrition and Veterinary Science
City and state: Reno, Nevada
Application deadline: March 9
By Ellen Schuster, BA, MS
Companies' response to consumer advocate demands to remove artificial colors and other ingredients from processed food and restaurant offerings.
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SNEB
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Valencia Browning-Keen, PhD, RDN, Sam Houston State University, Huntsville, TX, Healthy Aging, International Nutrition Education
- Lyndsay Gutierrez, Norfolk, VA, Food & Nutrition Extension Education, Sustainable Food Systems Network
- Anne Lee, BBA, Michigan Fitness Foundation, Lansing, MI, Public Health Nutrition, Nutrition Education With Industry
- Lisa Marik, MA, BA, George Mason University, Reston, VA, Food & Nutrition Extension Education, Weight Realities
- Sarah Mott, MS, MPH, RDN, Michigan Fitness Foundation, Lansing, MI, Public Health Nutrition, Weight Realities
- Annie Murphy, PhD, RDN, Michigan Fitness Foundation, Lansing, MI, Nutrition Education for Children, Research Division
- Anna Smith, Bradley University, Peoria, IL, Digital Technology in Nutrition Education and Behavior Chang, Research Division
- Tovah Wolf, MS, LD, RDN, Iowa State University, Ames, IA, Food & Nutrition Extension Education, Public Health Nutrition
- Roselyn Zeyl, BA, Drexel University, Philadelphia, PA, Nutrition Education for Children, Public Health Nutrition
SNEB
To explore how families serve meals and how different service styles are associated with responsive feeding and child dietary and weight outcomes.
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SNEB
This recognition is awarded to authors of papers published 3 years previously that have had an impact on the scholarship and literature published in JNEB as measured through citations since publication. Join us in congratulating the following authors for receiving the JNEB 2018 High-Impact Award:
Mary Beth Gilboy, PhD, Scott Heinerichs, EdD, ATC, Gina Pazzaglia, PhD, RDN, Enhancing Student Engagement Using the Flipped Classroom
Stefania Velardo, PhD, The Nuances of Health Literacy, Nutrition Literacy, and Food Literacy
Dawn Clifford, PhD, RD, Amy Ozier, PhD, RD, Joanna Bundros, BS, Jeffrey Moore, BS, Anna Kreiser, BS, Michelle Neyman Morris, PhD, RD, Impact of Non-Diet Approaches on Attitudes, Behaviors, and Health Outcomes: A Systematic Review
Alicia S. Kunin-Batson, PhD, Elisabeth M. Seburg, MPH, A. Lauren Crain, PhD, Meghan M. Jaka, MS, Shelby L. Langer, PhD, Rona L. Levy, MSW, PhD, MPH, Nancy E. Sherwood, PhD, Household Factors, Family Behavior Patterns, and Adherence to Dietary and Physical Activity Guidelines Among Children at Risk for Obesity
Anna Marie Jones, PhD, Cathi Lamp, MS, MPH, RD, Marisa Neelon, MS, Yvonne Nicholson, MS, Connie Schneider, PhD, RD, Patti Wooten Swanson, PhD, Sheri Zidenberg-Cherr, PhD, Reliability and Validity of Nutrition Knowledge Questionnaire for Adults
Department of Agriculture
Join Team Nutrition for monthly training webinars on hot topics related to the CACFP Meal Pattern requirements. Webinars will be held on the third Thursday of every month, in English from 2 to 2:30 p.m. ET and in Spanish from 3 to 3:30 p.m. ET.
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Department of Agriculture
The U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) today announced a new step in the Dietary Guidelines for Americans (DGA) development process. For the first time, the departments will seek public comments on the proposed priority topics and supporting scientific questions that will guide the development of the upcoming 2020-2025 edition of the DGA. The public may submit comments through the Federal Register; the comment period will be open from Feb. 28, 2018 to March 30, 2018.
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Scaling Up Nutrition
Many policymakers and program managers rely on food availability data referring to the national or household level. While important, these data are not sufficient to assess the nutritional adequacy of the diet among different population groups, such as adolescent girls, pregnant and lactating women, small children, adult men, etc.
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National Institutes of Health
The Office of Dietary Supplements (ODS) at the National Institutes of Health (NIH) is offering a two and a half day educational opportunity to provide fundamental knowledge of dietary supplements to faculty, students, and practitioners with a serious interest in this subject. This intensive practicum will provide a thorough overview and grounding about issues, concepts, unknowns, and controversies about dietary supplements and supplement ingredients.
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Wallace Center
Food Systems Network serves as a Leadership Community of Practice. The Food Systems Leadership Network is an initiative of the Wallace Center at Winrock International. The Network is intended to be a national Community of Practice connecting emerging and existing leaders and staff of community-based organizations and providing them with cost-effective opportunities for peer-to-peer learning and support, professional development, and resource sharing.
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