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

P1030133

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.

Day 5 – Discount to Phipps Conservatory and Botanical Gardens

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Jul 202015
 

Mary Kathryn Poole, Let’s Move Pittsburgh Program Director, works at the Phipps Conservatory and Botanical Gardens. She is also attending SNEB 2015 and wants to extend a 25% discount on admission for conference attendees who present their badge and ID.

Check out what is going on now!

Summer Flower Show plus the Butterfly Forest

https://phipps.conservatory.org/exhibits-and-events/calendar

Day 6 – Are you packing today?

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Jul 202015
 

Here are some tips for packing for conference –

1. The weather forecast for Pittsburgh might be 85 degrees but hotel meeting rooms can be unpredictable. Pack a light jacket or sweater – whatever makes you feel comfortable.ater bottle would be a great idea.

2. There will be water stations throughout conference so packing a water bottle might come in handy.

3. You’ll make alot of new friends so  pack some business cards. If you have an option position or are looking for a position, we’ll have a job board for openings and resumes.

4. If you are presenting a poster, pack some push pins along with your poster.

5. Mornings can start with a physical activity like yoga, fun run, or zumba so comfy shoes might come in handy.

Any questions? Just stop by registration. We’ll be there beginning Friday at 5 p.m.

 

Day 7 – Look for the photo spot

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Jul 192015
 

Smile and say cheese! Look for this banner in the exhibit hall which is a perfect spot to snap a picture and post it. Don’t forget to use hashtag #SNEB2015.

 

Day 8 – Snazzy conference tote!

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Jul 172015
 

Thanks to the Canned Food Alliance, all attendees to SNEB 2015 will receive a colorful conference tote. It will be handy for carrying all of your conference gear and a useful bag for shopping the rest of the year.

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