Originally published on the SNEB Communications Division blog – Communicate Nutrition.

We realize it’s been a while since our last post, but we’re back!  For this year, we’re looking to increase the variety of posts to the blog.  In an effort to learn more about our fellow SNEB members, our first new feature is “Spotlight On” which will highlight our members and all the great things they are doing along with their helpful tips for communicating nutrition info.  Here is our first “Spotlight On” post.  Hope you enjoy it! (P.S. Judy is also one of our very own Communication Division members!)

Tell us about yourself and your current position. 

Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen. One of her first whole-grain foods, and a favorite staple today, is oatmeal cooked with raisins.

She got her first job in the food service industry when she was just 15. She wanted to buy a car. One thing led to another, and by the time she was 18 she was accepted into the Culinary Institute of America in Hyde Park, New York. She graduated second in her class with scholastic honors.

Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. She has many awards including the prestigious American Culinary Federation Gold Medal and Bronze Medals, Chef of the Year and finalist for the U.S. World Pastry Cup Team.

But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty. She now owns Food and Health Communications, Inc., a private publishing company dedicated to “making nutrition science edible.” She has a passion for creating healthful dishes that are delicious and easy to prepare. She loves hiking and mountain biking in beautiful Colorado.

Judy received ProChef 2 Certification from The Culinary Institute of America, which includes competency verification of skills for Mediterranean cooking, healthy cooking, baking and garde manger. Judy is a graduate from the Culinary Institute of America and the Fachschule Richmont in Luzern, Switzerland. She spent over 20 years in foodservice. She was the executive pastry chef for the Grand Hyatt Westshore in Tampa, FL and The Hyatt on Gainey Ranch in Scottsdale, AZ. She has received the ACF Chef of the Year, ACF Bronze Medal and ACF Gold Medal. She holds the ProChef II Credential from the Culinary Institute of America. She has authored 12 books including Salad Secrets, Holiday Secrets, No Battles Better Eating, Cooking Demo Ideas and a new one coming up called the Art of the Lowcal Dessert. Her work has appeared in Chocolatier Magazine, Bon Appetit and Great Chefs of the West.

 

How did you know you wanted to work in the field of nutrition?

I am a chef so I am not a dietitian. But I fell in love with healthy cooking and eating after I attended One Pritikin Place in Scottsdale, AZ and met an awesome group of dietitians who loved my culinary skills.

As nutrition educators, our ultimate goal is to elicit behavior change toward healthier lifestyles.   What tips can you provide to educators to aid in achieving this goal?    

Teach individuals how to cook.

How do you think we as educators can better communicate with our audiences?

The same message you give parents with kids – never give up! Keep trying new things.

There are numerous initiatives and changes currently underway with regard to our food and physical environment.  What do you think about these changes, and in your opinion, which has the most potential to really make an impact for a healthier population? 

See my paper on how to get kids to love healthy foods: http://nutritioneducationstore.com/blog “15 Ways to get kids to eat healthier” – support families to make more meals at home and support the family meal.

What 5 foods are always in your pantry?

Oatmeal, beans, canned tomatoes without salt, pasta, 150 herbs and spices!!

What do you like to do on your days off?

Ride my bike and hike!

Dec 072012
 

Your SNEB membership connects you to a number of great benefits. The online membership renewal system is now open at www.sneb.org/renew. It takes just a few minutes to complete your renewal before the February 1, 2013 deadline. Don’t let your member benefits lapse!

What is your membership worth to you?

Print and Online Access to the Journal of Nutrition Education and Behavior
A subscription to JNEB costs $292 for professionals and $138 for students. As an SNEB Professional or Student member, the print and online subscriptions are included in the cost of your membership.
Savings: $292

Free access to SNEB Live Webinars and Recorded Webinars
Non-members are able to attend SNEB live webinars or order the recorded webinars for $25 per session. We anticipate hosting seven live webinars in 2012 which would cost a non-member $175. As an SNEB member, you would participate in all of those sessions at no cost and earn 1 CEU from each session. You’ll also have access to all 16 recorded webinars, also at no cost.
Savings: At least $175

Deepest Discount on Attending the SNEB Annual Conference
In 2012, attending an SNEB Annual Conference as a non-member costs $469. As an SNEB member attending the annual conference costs $339 with a reservation by the early bird deadline. That is a savings of $130 over the non-member fee. Conference attendance typically earns more than 30 CEU credits.
Savings: $130

Cost of SNEB Professional Membership           $190
Savings from being an SNEB Member               $597

What is it worth to the people you educate?

But SNEB membership is so much more valuable than discounts and dollars. Being a member of SNEB connects you to a network of nutrition education professionals around the world who share your passion for healthy communities, food systems, and behaviors. SNEB is a community working together to promote effective nutrition education and healthy behavior through research, policy and practice.

Your membership and support of SNEB makes this mission possible. Be sure to renew before February 1 at http://www.sneb.org/renew

 

 

Reposted from SNEB Communication Division blog communicate nutrition

For the 2012-2013 year, we have a new Division Chair-Elect!  I’m so happy to be working with Natalia this year and I know she will be a great Division leader for the 2013-2014 year.  Learn more about Natalia, her journey to the field of nutrition and her passions in her first blog post below!

I know a life coach who builds her coaching philosophy around one core principle “Always live their dream”.  To my surprise, a couple of months ago she closed her business and started a full time fashion school. This was probably a time for her to live her dream. Luckily for me it is what I have been doing since the life-changing decision to leave a secure job in an education consultancy firm in London, move to New York and embark on a grueling albeit exciting journey to become a Registered Dietitian.  Juggling a family with two small kids (the youngest was only 5 months old when I started my classes) and a grad school was not easy, but it was worth every minute.

Several years later, I truly live my dream. I tell everyone I have the best job in the world.  My previous education and diverse work experience from four countries (Russia, England, Canada and USA), in combination with the cutting-edge degree in nutrition from Columbia University, Teachers College, provided me with the skills and knowledge to start building my own nutrition counseling and consulting business.

All the seemingly disconnected bits of my educational and work backgrounds now fit together like pieces of a puzzle creating a foundation for who I am today. The experience in traditional marketing helped me to transition smoothly to social marketing that I use actively in my private practice. My early love for languages and writing which lead me to a Russian undergraduate degree in English and Literature makes maintaining my own nutrition blog one of my favorite past times. Raising kids made pediatric nutrition an integral part of my everyday life. It also gives me a lot of personal experience and better understanding of the struggles the clients in my pediatric private practice are going through.  Finally, having grown up in a Russian village where cooking from scratch using only seasonal and local ingredients was a default option I learnt first-hand how to prepare inexpensive, healthy and simple food. Now I am sharing this knowledge with the Head Start families as a nutrition educator and consultant.

As a Chair-elect of the Communication Division of SNEB, I hope to be able to share my passion for effective communication and spreading nutrition knowledge with other members. I also hope to and learn from many wonderful and extremely knowledgeable educators we are fortunate to have on board. I know that many people chose this profession because it is the dream they live. Changing people’s lives and giving them a chance for a healthier future through better nutrition is an honorable goal and I am proud to be a part of this effort.

 

Special thanks to Erika Wincheski, UMD Dietetic Intern for the following blog post originally published by Communicate Nutrition, the SNEB Communications Division blog

Looking for a way to establish yourself as a reliable source of topic-specific information with the latest news?  You can create a professional online magazine using information you trust and is relevant to your area of interest, then distribute it to your clients or on your website with Scoop.it.  Scoop.it is classified as a “content curation” platform, which means that you, as the content expert, find relevant content, “scoop it,” and then add your spin on the post with your thoughts and opinions.  As an article in the Silicon Valley Watcher states: “…curation online also has to demonstrate: mastery, passion, knowledge, and expertise.  Without such additional layers, a curated collection of links is just a collection of links.”

Content curation refers to making sense of the immense amount of information available on the internet by grouping it, adding thought, and then sharing relevant content on a specific topic or issue – different from simply aggregating content as in an RSS feed.  Curators lead a conversation by bringing insight to the post, as well as spending a great deal of time sorting through information on a topic to pick the best information to share with their readers or followers.  Because curators are constantly monitoring and evaluating new information on a topic, keeping up with curation can be a very time and energy consuming process.  However, curating platforms, like Scoop.it, can make it easier to keep up with and add value to your topic of interest.  (If you are looking to create a simple news feed, an RSS feed aggregator might be more appropriate for your needs.)

To start scooping, visit www.scoop.it , where you can sign up by using your username and password from a Facebook or Twitter account.  The basic version of Scoop.it is free; however, there are two other versions available based on your needs that range from $12.99 to $79.99 a month.  These allow the user to curate more than 5 topics, and offer analytics, exporting features, and customized branding.  You can also scoop on the go with the Scoop.it app available for smartphones and tablets.

Scoop.it can be a great tool for Registered Dietitian’s and health professionals because it allows you to create topic “magazines” based on things you are passionate about that relate to you or your business, and could be of interest to others, including clients, fellow professionals, Twitter followers, friends, family, and anyone searching the internet for information.  With so much nutrition information available on the internet, Scoop.it allows you to pull together that which is relevant and reliable for your followers or clients.  This is another great way to add to your online presence and extend your professional reach across the Internet as a reliable source.

 

The Society for Nutrition Education and Behavior (SNEB) invites you to submit abstracts for poster presentations at the 2013 Annual Conference in Portland, Oregon, August 9-12, 2013.

With the official name change in 2011 from SNE to SNEB, we are particularly interested in abstracts about research, and/or programs that relate to behavior change and food choice, regardless of whether or not the desired behavior occurred.  However, abstracts are welcome in any area of nutrition education, especially those that incorporate the conference theme:  Moving from Good to Great!

Abstracts must be no more than 250 words and must follow the specific guidelines based on the type of abstract: Research or Program. These guidelines can be accessed at http://www.sneb.org/events/abstracts.html.

Presentation Formats

Poster presentations allow presenters to discuss their research with interested colleagues over a period of 2 hours in an informal setting.

Submission Process

Use the online submission form (http://www.sneb.org/events/abstracts.html) to submit your abstract by Tuesday, January 22, 2013.  A $25 fee will be charged for each abstract submission.

All abstracts will be blinded and then peer reviewed according to specific criteria. More information about the review criteria is online at http://www.sneb.org/events/
abstracts.html
. Authors will receive feedback based on a standardized evaluation form if their submission is rejected.  All accepted abstracts will be published in a supplemental issue of the Journal of Nutrition Education and Behavior for the Annual Conference.

Submission Deadlines

Regular Abstracts: These must be submitted by 11:59 PM EST on January 22, 2013.

Authors may pay online via credit card or mail a check for $25, payable to SNEB,  with the full name of the lead author and abstract submission number (as noted in your  e-mail submission confirmation) clearly noted on the check.

Late Breaking Abstracts:

The purpose of late breaking abstracts is to accommodate abstracts with results not available before the regular submission deadline. Research or program abstracts that are submitted without results as late breaking abstracts will not be accepted. Abstracts submitted between January 23 at 12:01 AM EST and March 1, 2013 at 11:59 PM EST will be considered late breaking. Late breaking abstracts must follow the same submission guidelines as for regular abstracts.

Authors may pay online via credit card or mail a check for $50, payable to SNEB,  with the full name of the lead author and abstract submission number (as noted in your  e-mail submission confirmation) clearly noted on the check.

 

The Society for Nutrition Education and Behavior invites proposals for conference sessions and for pre- and post-meeting workshops for the 2013 Annual Conference. The 46th Annual Conference will provide attendees with strategies and tools to use in the ever changing world of nutrition and health.

Complete instructions and required forms are online. If you have any questions, please contact Sarah Gould at the SNEB office via phone at (800) 235-6690 or email sgould@sneb.org. Proposals are due by Friday, October 12, 2012.

Criteria for Proposal Acceptance:

Proposals will be evaluated based on criteria contained within items 1-7 below. Submit a completed Program Proposal form and a biosketch form for each speaker with your written proposal.

Depending on the number of proposals submitted, the strength of each proposal, and the overlap in themes identified across proposals, you may be asked to work collaboratively with other individuals that have submitted similarly themed proposals.

Title

Concise, interesting/memorable.

Topic

Timely, substantive, relevant to nutrition educators and to the meeting theme.

Learning Objectives

List three to four learning objectives that will be met through this session. Need to be clearly written and realistic.

Session Description (to be used in meeting promotional materials)

Describe the session in 100 words or fewer, using short concise sentences. The description should include what participants will do in the session as well as what they will “take home.” SNEB reserves the right to edit session descriptions

Proposed Moderator

Needs to be familiar with the subject, have firsthand experience with the audience of interest and past success as a presenter.

Proposed Presenters

Include name(s), experience, and qualifications of proposed presenter(s). Please recommend presenters who you know have interest in speaking at the SNEB meeting.

Anticipated Costs

Below is SNEB’s policy for speaker expenses. Be sure to carefully read this policy and make sure your speakers agree with the terms. Please indicate whether each proposed presenter is an SNEB member or not; note which speakers will require an honorarium and whether SNEB will need to cover travel, lodging, and per diem costs. (Please note: the annual conference budget changes from year-to-year and may dictate changes to this policy.)

Presentation Methods/Activities

Need to be clearly described, appropriate for the subject and include activities that involve the audience.

Session Formats:

Plenary sessions are typically 2 hours in length.

Concurrent session lengths will be determined by the SNEB Program Committee based on the type of program and availability of timeslots on the conference schedule.

General guidelines for concurrent sessions:

  • 1 hour – Sessions that are primarily lecture with a limited number of presenters.
  • 1.5 hours – Symposia and/or sessions with some skill-building components.
  • 2 hours – Interactive sessions with a large skill building component.

Depending on the number of proposals submitted, the strength of each proposal, and the overlap in themes identified across proposals, you may be asked to work collaboratively with other individuals that have submitted similarly themed proposals.

Notification:  Notification of acceptance or rejections of program proposals will be communicated by January 15, 2013.

 

Special thanks to Betanya Alemu, Dietetic Intern at The University of Maryland –College Park for the following blog post first published on the Communications Division blog Communicate Nutrition

One way to take full advantage of information on the Web is to have a convenient way to retrieve and store all of the useful resources you find. LiveBinders is an online bookmarking tool that facilitates the organization of information found on the Web. It allows you to organize web-based content such as web pages, links (URLs), pictures, videos, PowerPoint presentations, PDF files, and Word documents into tabs that are accessible by an instant click of the mouse. You can create your own personalized binder, or you also have the opportunity to search through binders that others have created.

Adding content to your LiveBinder can be done by manually by typing the URL of a webpage, or by uploading files from your computer to your LiveBinder. Another exciting option for adding content to your LiveBinder is to use the Google auto-fill feature. This feature offers the ability to type in a couple of key words and Google will bring up websites that are relevant to your topic to fill your binder. And, you can create binders for as many topics as you like. If you are concerned about privacy, you have the option of making your online binder private (only you can see it) or public (open for the public to view/ search for on the internet). If you want to create a private binder but you still want to let friends access the content, LiveBinders has a share tool so you can share the link to any specific binder with your friends or colleagues.

Creating a LiveBinders account is simple and free. In order to sign up, simply go to www.LiveBinders.com, and create a username and a password. While there is no paid subscription currently available, there is a voluntary questionnaire that users can fill out to let the LiveBinders team know what paid subscription features would be useful. There are also a variety of tutorial videos and a blog available on the website to help new users to get started.

LiveBinders can be a great tool for Registered Dietitians and health care professionals because it allows you to organize resources, store information, images and videos relevant to a particular area of practice on the web.

 

Special thanks to Marion Viglietta, UMD Dietetic Intern, for the following blog post originally published on the SNEB Communications Division blog “Communicate Nutrition”

Do you ever wish you could store all of your documents, presentations, and spreadsheets online and give up using a flash drive?  Ever collaborate on a project with co-workers and think all of the emailing back and forth tends to be cumbersome?  Well,Zoho Cloud Office Suite could be your answer!  A “cloud” server allows users to upload documents online, and access them on any computer with an internet connection.  Zoho is compatible with Microsoft Office Suite, making it easy to upload and convert Word, Excel, and PowerPoint into Writer, Sheet, and Show documents.  Or, if you’d rather create a document online, it’s just as easy in Zoho as it is using the office suite on your home computer.  Zoho allows users to share and collaborate on files with anyone in their Zoho “group,” (people with a shared account), or even with the public.

Not only does Zoho allow for online storage, it also provides apps like Chat, Calendar, and Mail to promote productivity and efficiency among your work group.  Zoho can be used for personal use, or can be used by small businesses to manage finances, create reports, or even track Human Resources needs online.  (Zoho is free for personal use, but pricing for business needs varies depending on the number of users on an account or the applications desired.)  Zoho offers a clean and simple interface, and it even has a compatibility mode with Google, which allows you to sync all of your apps, contacts, and documents with their service.

Zoho offers a new platform to collaborate with coworkers and group members in the field of dietetics.  RDs or nutrition educators could create Zoho accounts and work together towards a common goal, whether it’s creating a new handout for National Nutrition Month or starting a new private practice.  The applications and services Zoho offers are well worth the time needed to create an account and get started!  (Sifting through the choices to determine which applications best suit your needs may take some time, but the benefits outweigh the effort!)  In such a dynamic field of practice, isn’t it time to be as efficient as possible in your work?  Zoho could set the stage as a new form of communication and collaboration within businesses and organizations.

 

Special thanks to Sasha B. Bard, MS, University of Maryland-College Park Dietetic Intern for the following blog post originally published at “communicate nutrition,” the SNEB Communication Division blog

Glogster, a social network based on the creation and sharing of glogs, has been around since 2007.  It is free to use and easy to sign up for.

But what are glogs you ask?  Glogs are interactive online posters that contain text and graphics, as well as videos, music, graphs, animation, and embedded website links – pretty much anything your creative mind can think up!  Once you create a glog you can share it on the Glogster website with other gloggers or it can be shared via email or on Facebook, Twitter, and Google+.  Glogs can also be printed, though printed glogs do not allow for interactive use.  For example, you cannot play a video off of a printed glog.  The print feature does, however, automatically generate a QR code (quick response code) that links to the online version of your glog.  The personalized QR code is automatically inserted into the bottom corner of your printed glog. This allows others to scan the printed glog with a QR code reader to quickly access the interactive, online version.

Glogster is a wonderful tool for the creative expression of ideas.  For professional use, I see Glogster being most suitable for nutritionists and dietitians working with children and teenagers.  For example, nutrition educators who work in school or clinical settings could use this tool as a way to promote digital literacy within a nutrition lesson.  In fact, Glogster offers an educational version called Glogster EDU that provides private settings for teacher-student use.  With Glogster EDU, which is subscription-based, teachers and students are connected as ‘friends’ and can collaborate on and share projects within a secure platform.

Glogs are a great way for students to demonstrate knowledge on a topic.  One idea for a nutrition lesson would be to have students create a glog on healthy eating.  They could choose images, music, videos, and text to show what healthy eating means to them.  Glogs can also be used for click-through learning.  Educators can create glogs on a topic and ask students to explore the glog – read the text, look at the images and diagrams, and watch videos in the glog – to learn about and answer questions on a topic.

 

Check out Glogster today and take your poster to the next level!

 

In Southeastern Pennsylvania, South Jersey and Delaware we have an active SNEB Affiliate organization – the Delaware Valley Chapter of SNEB (DVCSNE). Prompted by the interest of our members, we held two recent educational programs focusing on local agriculture and food production.

Many might not realize this but our area has a wealth of family-owned farms, many practicing sustainable agriculture, who source their products to local restaurants and institutions in addition to selling to consumers through CSAs (Community Supported Agriculture) and a large network of farmers’ markets!

In June of 2011, we visited Greensgrow in Philadelphia, one of the pioneers of urban farming. Built on the site of an abandoned steel plant or what is called an industrial brownfield, they employ raised beds to grow a large range of produce, including heirloom vegetables. Nestled in between row homes and abandoned lots, the site now includes a nursery and farm stand and offers a CSA, tours and classes on topics such as composting and bee keeping.

In October, we traveled outside of the city to learn about some local, agriculturally-based businesses in Montgomery County, PA.

Our first stop took us to Collegeville and the working farm and market of the Longview Center for Agriculture, a project of Greener Partners, a non-profit whose mission is connecting communities through food, farms, and education. We learned about their programs and what is growing on the farm. (Also did some shopping in their wonderful market!)

Our second stop of the afternoon was a visit to the production facility of One Village Coffee in Souderton. This company began in 2007 as a way to help a Nigerian coffee farmer bring income, jobs and education to his village. We learned about their business model, the concept behind fair-trade coffee, variations in coffee beans, roasting techniques and we got to sample some coffee, of course!

Last stop was Andrew Frankenfield’s farm in Franconia. He is a 6th generation farmer and an Agricultural Educator for Penn State Cooperative Extension. We learned about the sustainable conservation farming practices he employs on his family’s 200 acres and that he teaches to Montgomery county residents for use in their home gardens.

Along the way, attendees were treated to insights about the local Mennonite community, their culture, and its influence on local food and agriculture by DVCSNE member Claire Kratz.

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