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Day 93 – Visit the San Diego Zoo

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Apr 292016
 

The 100-acre San Diego Zoo is home to more than 3,500 rare and endangered animals representing more than 650 species and subspecies, and a prominent botanical collection with more than 700,000 exotic plants. It is located just north of downtown San Diego in Balboa Park.

Features of the zoo include a mini train, an aerial ride over zoo grounds, animal encounters, and much more. The San Diego Zoo is home to pandas, orangutans, and tortoises to just name a few of their stunning animals.

San Diego Zoo Global is a not-for-profit organization that operates the San Diego Zoo, the San Diego Zoo Safari Park, and the San Diego Zoo Institute for Conservation Research. It is committed to saving species worldwide by uniting our expertise in animal care and conservation science with our dedication to inspiring passion for nature.

For more information, visit sandiegozoo.org.

Day 94 – Nutrition Education for Children Division Activity at SNEB Annual Conference

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Apr 282016
 

Members of the SNEB Nutrition Education for Children Division will be especially interested in these upcoming programs.

Systems Behavior Change for School Environments: Taking Nutrition Education to the Next Level

2:30 – 4:00 p.m., Sunday 7/31, Grand Ballroom AB

Moderator: Shannan D. Young, RDN, SNS, Dairy Council of California

Speakers: Shannan D. Young, RDN, SNS, Dairy Council of California; Heather Reed, MA, RDN, California Department of Education; Mary Ann Mills, UC CalFresh Nutrition Education

It’s not merely a “best practice” – it’s a movement that relies on innovation at the school level to promote a culture of wellness. Starting with a foundation of three organizations whose goals aligned, the Smarter Lunchrooms Movement of California collaborative launched a statewide initiative that integrated nutrition education with the cafeteria environment and wellness policies. Come hear how the real magic gets started when community partners inspire the creativity of school leaders to transform their environments. During this session harvest ideas for how you can develop a systems approach with your nutrition education initiatives.

Learning Objectives:

  • Consider how key partners at the state and local level collectively create a movement for systems behavior change in schools.
  • Synthesize ways to innovate nutrition education by integrating with wellness policy and the cafeteria environment to create a culture of wellness in schools.
  • Discover how California schools leverage Smarter Lunchrooms Movement to market their nutrition programs within their communities.

Calling parents and caregivers . . . Are you there? . . . Can you hear me?

12:45 – 2:15 p.m., Tuesday, 8/2, Grand Ballroom AB

Moderator: Leslie Cunningham-Sabo, PhD, RDN, Colorado State University

Speakers: Leslie Cunningham-Sabo PhD, RDN, Colorado State University; Kate Cronin, MPH, Dept of Family Medicine and Comm Health University of Wisconsin-Madison; Myles Faith, PhD, University of Buffalo-SUNY; Melissa Olfert, DrPH, MS, RDN, LD, West Virginia University; Lisa Franzen-Castle, PhD, RD, University of Nebraska-Lincoln; Barbara Lohse, PhD, RD, Wegmans School of Health and Nutrition, Rochester Institute of Technology

Engaging adults in nutrition education that targets their children has been challenging and frustrating; sometimes sidelining anticipated outcomes. Experienced researchers and practitioners address this issue by discussing the use of social media and text messaging, and describing incentive delivery strategies and dosage options to enhance participation. Learners will be challenged to reconsider accepted practices and utilize new models in designing educational experiences for children that can drive parent/caregiver engagement.

Learning Objectives:

  • Describe and discuss social media, text messaging and the dyad model as strategies to engage parents of children in nutrition education programs
  • Examine the role of nutrition education of children in the context of strengthening family relationships
  • Develop ideas for engaging parents/caregivers based on experience from iCook and Fuel for Fun outcome assessments

Registration is now open!

Download the Registration Brochure

Day 95 – Not a Member? Join & Save!

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Apr 272016
 

New Professional Members
The earlier you register, the more you SAVE! For just $455 (early bird rate valid through June 10), you will receive your 2016 membership dues and a full conference registration.
Professional members must have ONE of the following:

  • A minimum of a baccalaureate degree in nutrition, food, or a related field from an accredited institution; OR
  • Minimum of a baccalaureate degree in any field with two or more years of experience in health, food, agriculture, education, communications, or nutrition related position(s) AND either an approved credential from – or membership in – a related organization (such as AAFCS, IFT, AND).

New Student Members
For just $215(early bird rate valid through June 10), you will receive your 2016 membership dues and a full conference registration.

  • Individuals who are registered as full-time students OR are actively working on a degree at an accredited college or university are eligible for student membership. All students must have their membership application signed by faculty member to verify student status. Enrollment in a dietetic intern program qualifies you as a student member. If you do not have a faculty advisor, please have your internship supervisor verify your membership application.

Join & Save Details
Join & Save rates are available only to new members of the Society for Nutrition Education and Behavior. If you were an SNEB member in 2015 and need to renew your membership, there is an option on the registration form to do that.

Registration is now open!

Download the Registration Brochure

Day 96 – Conference Hotel

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Apr 262016
 

Sheraton San Diego Hotel & Marina

The Sheraton San Diego Hotel & Marina sits on the North San Diego Bay. It features world class spirit and genuine warmth while offering easy access to the city’s premier attractions, including the San Diego Zoo, the Gaslamp Quarter and the San Diego Convention Center.

The Sheraton has 1,053 guestrooms and suites. They are divided between two unique tower experiences- Marina Tower and Bay Tower. It offers a variety of dining options, three swimming pools, tennis courts, spa, and jogging trails. Sitting on a marina, the Sheraton provides stunning views that everyone can enjoy.

For more information, visit the hotel website here: http://www.sheratonsandiegohotel.com/.

Early registration for conference has been very strong and your are highly encouraged to make your hotel reservation if you have not done so.

 

Day 97 – In Their Own Words, Attendees Talk About SNEB Annual Conference

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Apr 252016
 
  • “This conference increased my knowledge base, allowed me to network with people from agencies around the country and get new ideas to bring back to my agency.”
  • “The SNEB conference is a wonderful opportunity to learn about the latest research in the field of nutrition education!”
  • “Awesome networking opportunity and ability to learn of other programs/projects taking place. Gained valuable insight that I can take back to my program.”
  • “The conference was very informative! I thoroughly enjoyed the networking opportunities.”
  • “The information is very educational. I appreciate the breakout and breakdown of the information so it is easy to absorb and understand and also relay to others. I appreciate the handouts for reference purposes.”
  • “Were it not for attending the conference, I would not have had the opportunity to meet so many people who know so much about issues that I care deeply about.”
  • “It is has a very strong concentration of subject matter that applies to my work and I have the opportunity to network with others that do similar work. The posters serve as a great idea generator for when I get back to my office. It is my preferred conference each year.”
  • “I loved that the conference provided opportunities for physical activity with yoga, fun run and other morning events.”

Registration is now open!

Download the Registration Brochure

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Day 98 – Communications Division Activity at SNEB Annual Conference

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Apr 242016
 

Members of the SNEB Communications Division will be especially interested in these upcoming programs.

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

12:45 – 2:15 p.m., Monday 8/1, Nautilus 1, 2

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.

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

4:15 – 5:15 p.m., Monday, 8/1, Grand Ballroom C

Speaker: Mary McGrane, PhD, USDA Center for Nutrition Policy and Promotion

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. 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

Day 99 – Balboa Park

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Apr 232016
 

Put the “Smithsonian of the West” on your annual convention agenda! The nation’s largest urban cultural park has 15 museums and truly something to offer for everyone.

Attractions at Balboa Park include the San Diego Zoo, the United Nations Building, Sefton Plaza, and more. The San Diego is home to over 4,000 rare and endangered species, including giant pandas. It is a world famous conservation organization and popular destination in Balboa Park.

Museums in the park include the San Diego Museum of Art, the San Diego Automotive Museum, the San Diego Natural History Museum, and more. The San Diego Natural History Museum offers fascinating exhibits from an award-winning exhibit design team focusing on the southern California area.

Along with these activities, there are also plenty of opportunities to catch a performing arts performance, stroll through a garden, and enjoy a local restaurant.

For more information on activities at Balboa Park, visit http://www.balboapark.org/.

 

Day 100 – Opening Keynote Speaker

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Apr 222016
 

There are 100 days to conference so we are going to start a daily countdown to conference. Subscribe to this blog for daily updates.

 

Conference Keynote: Sunday, July 31 at 8:00 – 9:45 a.m.

For the 100th day, we are highlighting this year’s opening keynote speaker. Christina Economos, PhD, is an Associate Professor and the New Balance Chair in Childhood Nutrition at the Friedman School of Nutrition Science and Policy and Medical School at Tufts University. She is also the co-Founder and Director of ChildObesity180, a unique organization that brings together leaders from diverse disciplines to generate urgency, and find solutions to the childhood obesity epidemic. The title of her keynote is, “‘Next Practices’ Requires Collaboration to Solve Complex Issues: A Case for Childhood Obesity 180.”

For registration information, please visit http://www.sneb.org/events/conference.html.

 

SNEB’s Nutrition Educator Competencies have been drafted by a task force of SNEB members with input from relevant outside organizations. Before being submitted to the SNEB Board of Directors for final approval, the membership is asked to provide feedback. Please use the comment space below before October 15, 2015. When commenting please indicate which section and number your comment pertains to (ie. Nutrition across the Life Cycle – point 2.)

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The vision of the Society for Nutrition Education and Behavior:

Defining the role of nutrition educators in promoting healthy individuals, communities, and food systems.

Nutrition Educators should be able to:

Basic Food and Nutrition Knowledge

  1. Describe the basic structures and functions of the essential nutrients and identify examples of significant foods and food group sources for each.
  2. Explain the background, purpose, and components of the appropriate national or international nutrient references (e.g., US Dietary Reference Intakes).
  3. Explain the background, purpose, and components of the appropriate national or international dietary guidelines, including the associated food guidance systems (e.g., the US Dietary Guidelines and MyPlate)
  4. Explain how to use food labeling to evaluate the appropriateness of a food.
  5. Explain the dietary prevention of, and management approaches associated with, the major diet-related public health issues.
  6. Describe the basic types of approaches used by researchers to study diet-health relationships and describe their advantages and limitations.
  7. Critically evaluate the claims associated with a research study finding, food product, dietary supplement or eating style based on the nutrition educator’s knowledge of nutrition and the approaches used to study diet-health relationships.

Nutrition across the Life Cycle

  1. Identify the primary dietary issues for each phase of the life cycle.
  2. Use information from the appropriate national or international nutrient references and dietary guidelines to make dietary recommendations for each phase of the life cycle.

Food Science

  1. Describe the functions of food additives and food processing techniques and their effects on the nutrient content of foods.
  2. Describe the basic types of culinary practices, including the scientific basis for how flavor, texture, and appearance of foods are created or maintained during food preparation.
  3. Describe the potential sources of food contamination and the best practices associated with the safe handling of food.
  4. Explain how to plan, select, prepare, and manage foods to enhance the well-being o

Physical Activity

  1. Explain the background, purpose and appropriate national or international physical activity guidelines (e.g., the US Physical Activity Guidelines).
  2. Explain the benefits of regular physical activity as a means of prevention and management of public health issues including chronic diseases.
  3. Identify physical activity opportunities in daily living.

Food and Nutrition Policy

  1. Explain the roles of government agencies in regulating the manufacturing, labeling and advertising of individual foods and dietary supplements
  2. Explain the roles of government agencies in regulating food systems and the food supply.
  3. Explain the key pieces of legislation that authorize programs supporting nutrition education and research, and food assistance.
  4. Describe the history, purpose, funding, and implementation of food-related government programs.
  5. Describe the history and current roles of nongovernmental organizations that develop and implement food assistance and nutrition education programs.
  6. Describe the history and current roles of government and nongovernmental organizations that address malnutrition and food security.
  7. Describe ways to collaborate with other stakeholders to promote policies that support behavior change interventions.

Agricultural Production and Food Systems

  1. Describe differences in agricultural practices and their potential effects on food choices and food availability.
  2. Explain the effects of various food processing, packaging, distribution, and marketing practices on food choices and food availability.
  3. Explain the relationships between natural resources (e.g. soil, water, biodiversity) and the quantity and quality of the food and water supply.
  4. Describe ways to collaborate with other stakeholders to promote systems that support behavior change interventions.

Behavior and Education Theory

  1. Describe the biological, psychological, social, cultural, political, and economic determinants of eating behavior, and the associated opportunities and barriers to achieving optimal health.
  2. Describe the major psychosocial theories of behavior and behavior change and apply them to eating behavior, and behavior change.
  3. Describe the major theories of teaching and learning and apply them to nutrition education.

Nutrition Education Program Design, Implementation, and Evaluation

  1. Assess the nutritional and behavioral needs of the population (to establish behavior change goals).
  2. Determine the behavior change goals of the program.
  3. Identify the theory-based mediators and facilitators of behavior change, using a participatory approach, including social and environmental influences.
  4. Select the appropriate theoretical models or frameworks.
  5. Develop educational objectives based on the identified theory-based mediators of change from a theoretical model or framework.
  6. Design or select theory-based behavior change strategies or techniques that would be effective in achieving the objectives and appropriate for diverse audiences.
  7. Design or select activities and materials that match the objectives and are appropriate for diverse audiences.
  8. Apply inclusive participatory approaches that enable the target population to effectively communicate, share experiences, identify personal needs, and manage personal food behaviors.
  9. Develop a timeline and budget for program development, implementation, and evaluation, including personnel, supplies, and overhead costs.
  10. Design process and outcome evaluation plans, based on behavior change mediators and program objectives, using appropriate data collection methods.
  11. Revise the program based on process and outcome evaluation findings, as appropriate.

Written, oral, social media communication

  1. Communicate effectively, both in written and oral form, with individuals, the media, and other groups, in ways that are appropriate for diverse audiences.
  2. Facilitate communication from and between clients so they can express their beliefs and attitudes, define needs, and share experiences.
  3. Engage and educate through simple, clear, and motivational language appropriate for diverse audiences.
  4. Advocate effectively for action-oriented nutrition education and healthy diets in various sectors and settings.

Nutrition Education Research Methods

  1. Analyze, evaluate, and interpret nutrition education research and apply it to practice.

Day 3 – Reporting from Pittsburgh

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Jul 232015
 

The SNEB staff arrived in Pittsburgh on Wednesday and have begun set up for conference. We’ve enjoyed meals at nearby Market Square and are getting acquainted with the hotel staff. Looking forward to seeing the SNEB leadership arriving for Friday’s Board Meeting. Registration opens on the Ballroom Level of the Wyndham Grand at 5 p.m. on Friday.

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