SNEB Annual Conference


Augmenting Nutrition Education with Technology

Melanie Hingle, PhD, MPH, RD, University of Arizona; Barbara Lohse, PhD, RD, LDN, The Pennsylvania State University; Serah W Theuri, PhD, RD, University of Southern Indiana
  This session will explore mobile and electronic (mHealth/eHealth) technologies and their impact on diet quality in diverse populations, including evidence supporting their efficacy. The state of the evidence in the use of commercially available technologies for diet and health improvement, future directions for this research and what this means for nutrition practice will be examined. Additionally, the presentation will highlight the evidence-base for digital photo frame technology in nutrition education. Interactive skill-building activities will include rating commercially available technologies purporting diet quality improvement, designing photo frame programs and discuss how to conduct an evidence-based assessment for one new program.



Bee Marks Communications Symposium: How the New Findings on Fats will Influence Consumer Behavior

Brian Wansink, PhD, Cornell University; Marianne Smith Edge, MS, RD, LD, FADA, International Food Information Council



Beyond Borders: Collaboration, Standardization and Maximization in Nutrition Education

Roy Ballam, MA, BA, PGCE, British Nutrition Foudation; Suzanne Piscopo, Ph.D, R. Nutr, European Health Promotion Practioner, University of Malta
  Worldwide there has been a renewed acknowledgment of the need for food and nutrition education for schoolchildren. In the UK, the British Nutrition Foundation (BNF) has been implementing such education for 20+ years; key projects including Food – a fact of life and Healthy Eating Week. Recently, the BNF also coordinated a trans-national project developing and testing the European Food Framework. This session will describe these initiatives, sharing insights gained regarding mechanics of collaboration and maximization of educational resources and campaigns, as well as engage participants in a critical discussion on the potential of cross-border standardization in food and nutrition education.



Changing the Health Trajectory for Older Adults Through Effective Diet and Activity Modifications

Melissa Ventura Marra, Ph.D., R.D.N., L.D., West Virginia University; Catherine Violette, Ph.D., R.D., L.D., University of New Hampshire Cooperative Extension; Furong Xu, Ph.D., University of Rhode Island; Nancy L. Cohen, Ph.D., R.D., L.D.N., FAND, University of Massachusettes Amherst
  Maintaining the health and well-being of adults in midlife and beyond is a growing public health concern. Regular physical activity and the consumption of a nutrient-rich diet are essential to a healthier midlife and older adulthood. However, adults in midlife and beyond are not meeting the recommended intakes of nutrient-rich foods and physical activity. This session provides insight to better understanding the nutritional needs of today’s and tomorrow’s older adults, innovative physical activity programming attributes that promote behavior change and a socioecological framework for the determinants physical activity and eating behaviors of older adults using a multistate approach. Organized by the Healthy Aging Division.



Collective Impact: Using Program Outcomes to Influence Policy and Programs

Duke Storen, PhD, Share our Strength; Gabriela Mora, MPH, The Food Trust; Marci Scott, PhD, RD, Moderator, Michigan Fitness Foundation

Learning Objectives:

1) Learn how nutrition education and advocacy programs have used results from their efforts to propel change
2) Understand upcoming federal legislation with nutrition education implications
3) Articulate a personal/organizational advocacy action step related to session content



Couch Potato to Active Artichoke: The Science and Application of Increasing Physical Activity

Jessica Meendering, PhD, HFS, South Dakota State University; Tracy Nelson, EdD, South Dakota State University
  Did you know you can be meeting physical activity guidelines and still be considered sedentary? Nutrition education programs that include physical activity components should not just focus on increasing moderate to vigorous physical activity, but should also seek to decrease sedentary time through promotion of light physical activity throughout the day. We will provide an overview of the science behind this concept, a checklist of factors that should be considered when incorporating physical activity into nutrition education programs, and ideas for ready to use, developmentally appropriate activities that will get couch potatoes moving.
Session funded by South Dakota State University.



Creating a Collaborative Online Learning Environment

Katie Ferraro, MPH, RD, CDE, University of California, San Francisco
  Is your online teaching approach suffering from a serious case of top-down tyranny? If your students aren’t interacting with each other – and actually enjoying it – they aren’t experiencing effective learning! This session will introduce innovative approaches to promoting collaboration in the online learning environment. Through the use of case studies from actual online courses and training participants will learn how to design and implement peer reviewed group projects, interactive writing collaborations and engaging discussion forums. The session will end with a Q&A session to share best practices for online learning.



Creating a Sustainable Campus: Guided Tour through Chatham University’s Eden Hall Campus

Mim Seidel, MS, RD; Peter Walker, PhD; Allen Matthews, MA; Nadine Lehrer, PhD, Chatham University
  View the organic garden, greenhouse, hoop house and high tunnel and recognize the policies and practices required to develop and maintain these components of a local and sustainable foods system within the confines of a university campus. View the field lab, other buildings and opens spaces designed using the latest in environmentally responsible technology, design and innovation. Identify the system derived principles required to create and maintain a university campus committed to sustainable practices and related pedagogy. Discuss how the organic garden and other campus-wide facilities and initiatives promote student, faculty, and community opportunities for experiential learning and exploration.



Creative and Culturally Appropriate Methods to Promote Nutrition Education in Diverse Populations

Mira Mehta, Ph.D, University of Maryland; Leslie Cunningham-Sabo, Ph.D, RD, Colorado State University; Judith Rodriguez, Ph.D, RD/N, FADA, University of North Florida; Psyche Williams-Forson, Ph.D, University of Maryland; Kavitha Sankavaram, Ph.D, University of Maryland
  Food and nutrition behaviors are influenced by myriad environmental and cultural forces. Culture influences worldview, interactions with the physical environment, and food related behaviors. To meet the challenge of providing nutrition guidance in a rapidly changing environment consisting of diverse population groups, nutrition/health care professionals must understand how culture influence attitudes and behaviors, and the resulting implications for nutrition education. The session explores cultural competence in the context of nutrition education and provides interactive and skill building activities to facilitate both cognitive (understanding/analyzing cultural differences in communication) and skill based (improving and adjusting one’s personal communication styles and approaches) learning.



Creativity Boot Camp: FoodPlay – Making Good Eating Great Fun!

Barbara Storper, MS, RD
  Recharge your passion for nutrition education and discover steps to creativity and innovation. Come ready to learn effective strategies addressing multiple learning styles to turn kids and families on to healthy eating and active living, trigger school-wide excitement for programs, build stakeholder support to create healthy communities. Join Emmy Award-winning nutritionist and team of FoodPlayers, as they demonstrate how to make good eating – great fun! Cultivate your own creative ideas into action. Take back innovative strategies using theater, circus arts, puppetry, music, magic, and simple props. Boost creativity, increase effectiveness, and with everything on your plate – learn to juggle! Really!
Organized by the Nutrition Education for Children Division and funded by Univeristy of Florida



Dig In to Team Nutrition’s Resources!

Alicia H. White, MS, RD, USDA Food and Nutrition Service, Child Nutrition Programs; Nicholas B. Drzal, MPH, RDN, Michigan Department of Education School Nutrition Program; Megan Lopes, MPH, Maryland State Department of Education; Emily Brinkman, RD, LD, Kansas State Department of Education; Alicia Dill, RD, CD, CDE, Wisconsin Department of Public Instruction; Dianne Esplin, RD, LN, SNS, Idaho State Department of Education, Child Nutrition Programs
  Are you tired of reinventing the wheel when planning nutrition education activities? This session will begin with an introduction to the wide array of materials available from USDA’s Team Nutrition (TN), followed by activities and materials developed by states with funding from TN grants. USDA and State agency nutritionists will share materials and resources covering topics that include the Dietary Guidelines for Americans, MyPlate, behavioral economics, nutrition education materials linked to the Common Core Standards, culinary skills training for school foodservice staff, school and child care gardens, family engagement, and more!



Elevating SNEB and Our Nutrition Expertise through Communication and Education

Beth Peralta, MS, RDN, LDN, University of Illinois Extension; Laurie A. Wadsworth, Ph.D, PDt, FDC, Department of Human Nutrition, St. Francis Xavier University; Sylvia Rowe, MA, President SR Strategy
  As nutrition experts, we are communicators. Whether writing a grant proposal, drafting testimony for pending policies, developing an article for JNEB, or engaging with media or clients, SNEB and our members can take our expertise to the next level through dynamic communication and education strategies. Hear information on current trends, research on health messaging and insights from a nutrition program integrating various communication strategies for optimal exposure and reach. The session will engage members, at all levels, and garner insights on how to deliver credible and evidence-based nutrition information, while providing messages that resonate with various audiences.



Evaluating the MyPlate Communication Initiative: Evidence to Date and a Call for Crowdsourcing

Amy R. Mobley, PhD, RD, Department of Nutritional Sciences, University of Connecticut; Shelley Maniscalco, MPH, RD, USDA CNPP; Jodie Abbatangelo-Gray, ScD, MS, MA, Summit Research Associates, NYC; Elyse Levine, PhD, RD, Booz Allen Hamilton
  The MyPlate Communication Initiative is a major shift from the previous Pyramid communication initiative. Capturing measures of effectiveness for this health communication initiative presents challenges and opportunities. A social ecological framework is proposed for evaluation, as well as non-traditional sources for evidence. Anticipating the release of the 2015 Dietary Guidelines for Americans, this timely session examines evidence to date on the effectiveness of MyPlate, discusses where more research is needed, and calls out to researchers and practitioners to contribute to the pool of evidence.
Session funded by USDA CNPP



Food Justice: Looking Back, Looking Forward

Christine McCullum-Gomez, PhD, RD, LD, Food and Nutrition Consultant; Jessica Jones-Hughes, MS, RD, OKE USA Fair Trade Fruit Company
  Food Justice is an issue of growing concern, as evidence by the 2014 Food Day Theme, "Real Food, Just Food.” The purpose of this session is to increase awareness of unfair, unsafe or discriminatory practices within the food system that we are inadvertently supporting with some of our food choices. Easy and positive steps to support human justice, for all ages, are possible. This session will explain food justice through recent initiatives and examples, provides credible information for learning more about specific issues and describe action steps to alleviate food injustice.
Organized by the Division of Sustainable Food Systems



Get Fruved! Building an Innovative Intervention Using Student's Creativity and Passion

Sarah Colby, PhD, RD, University of Tennessee; Jamie Glover, BS, University of Tennessee; Kristin Riggsbee, BS, LPN, University of Tennessee; Makenzie Barr, BS, West Virginia University Melissa Vilaro, PhD, University of Florida; Krista Creager, BS, South Dakota State University
  Over the past year student researchers from eight different universities have developed partnerships with other students from a wide range of academic backgrounds, university administration, Extension partners, and Research faculty. Together they have assessed the healthfulness of the university environment and developed and planned an interactive social marketing and environmental change intervention. The newly developed “Get Fruved!” research project is designed to aid older adolescents in effectively managing weight through increasing healthfulness of diet, increased physical activity, and improved stress management behavior. In this session, student partners will describe the process of building partnerships and developing the innovative, creative intervention.
Organized by the Public Health Division



Innovative Approaches to Food Access Issues – A Food Bank; An Urban Farm; A Community Bread Oven

Mim Seidel, MS, RD, Chatham University; Jesse Sharrard, BA, Greater Pittsburgh Community Food Bank
  This tour examines the food access issues through the lens of the Greater Pittsburgh Community Food, the Braddock (urban) Farm and the Braddock Community Bread Oven. Thirty-five years after the massive expansion of the emergency food system, it is apparent that access to an adequate amount of nutritious food to maintain a healthy lifestyle remains an issue for many. Innovative initiatives addressing nutritional quality, community engagement, environmental sustainability and economic opportunity will be seen and discussed on this tour.



JNEB Pre-conference Workshop: Introduction to Qualitative Methods
(Level 1 Training)

Suzie Goodell, PhD, RD, North Carolina State University; Virginia Carraway-Stage, PhD, RD, East Carolina University; Natalie Cooke, PhD, North Carolina State University; Amanda Peterson, BS, East Carolina University
  Through a series of interactive lessons and practice sessions, participants will receive introductory training in conducting qualitative research. Participants will learn how to create sound qualitative research questions; design rigorous qualitative study protocols to increase the trustworthiness of data; develop semi-structured interview or moderator guides; compare and contrast different qualitative methods and data collection techniques; develop codes and codebooks; and explain the development of themes and theoretical models from qualitative data.
Organized by the Higher Education Division and funded by Elsevier, East Carolina University, North Carolina State University



Keynote Address


Christine A Johnston, Ed.D., Originator and Lead Researcher, Let Me Learn, Inc; Professor Emerita, Rowan University




Nutrition Education Competencies: Who, What, Why, and How

Melissa Olfert, DrPH, MS, RDN, LD, West Virginia State University, Gina Pazzaglia, PhD, RD, West Chester University of PA
  SNEB first published a set of professional competencies for Nutrition Educators in 1987 and has been working to revise them. This session will review the history of and describe the process of developing updates to these competencies. Speakers will discuss this most recent initiative to define: to whom these competencies are targeted; what the specific competencies are; why competencies are necessary for practitioners; and how competencies may be met with relevant coursework or field experiences. Additional discussions will focus on potential future initiatives, including a certification process for individuals and/or institutions and partnerships with other professional organizations.



Talk the Talk and Walk the Walk: Understanding and Engaging Teachers in Nutrition Education

Isobel Contento, PhD, CDN, Teachers College Columbia University; Pamela Koch, EdD, RD,  Teachers College Columbia University; Marissa Burgermaster, MAEd, MS, Teachers College Columbia University; Kate Gardner, MS, RD, Teachers College Columbia University; Dalia Majumdar, PhD, Rutgers University; Kathleen Porter, PhD, RD, Virginia Tech
  Nutrition educators face challenges in conducting nutrition education in schools. This workshop focuses on “How do we move behaviorally-focused, school-based nutrition education forward in the reality of the teachers’ world and today’s sociocultural context?” This skill-building session will provide SNEB members the opportunity to understand the teachers’ world and use current research and reflections on their own experiences to understand and engage teachers to enhance effectiveness. Through a series of interactive presentations and facilitated group discussions, participants will develop and refine action plans to optimize how school-based nutrition education is planned, implemented, and evaluated in their research and practice.



The Art and Science of Social Media : Effectively Promoting the Voice of Nutrition Experts on the Internet

Mary Anne Burkman, MPH, RDN, Senior Director, Program Services, Dairy Council of California
  Anyone can call themselves a nutritionist, so what can you, as a credentialed expert, do to be at the top of search pages? Understand what interests your readers, prioritize content topics and identify specific keywords searched by your audience. You will learn the three primary ways of blogging- emotional sharing, content and SEO. We’ll dive deep into how to develop keyword themes based on an editorial calendar of content priorities. By the end of the session you will have a laser focus and new tools to help you boost the traffic you get from Google and other search engines.
Organized by Communications Division and funded by Dairy Council of California



The Power of Nudges: Making the Healthy Choice the Easy Choice

Christine Rivera, RD, Feeding America; David Just, PhD, Cornell University
  Enjoy a gallery walk of how principles of behavioral economics are being used in the food bank and food pantry setting. When it comes to food, environmental cues (or “nudges”) such as signage, colors, packaging and product placement are factors that can, in fact, influence consumer coices. These seemingly passive strategies within the food environment can therefore be considered as possible mechanisms to help encourage and increase healthy food choices. Attendees will see and experience “nudges,” hear findings from a recent pilot, and take home ideas on how to adapt these principles to meet local needs.
Session funded by Feeding America and ConAgra Foods Foundation



Food and Nutrition Extension Education Pre-Conference Workshop:
The Sodium-Potassium- Blood Pressure Controversy

Julie Miller Jones, PhD, CNS, LN, Distinguished Scholar, Professor Emeritus of Food & Nutrition, Dept of Family, Consumer & Nutritional Sciences, St. Catherine University; Maureen Storey, Alliance for Potato Research and Education; Connie Weaver, Purdue University
  This pre-conference will be a two part look at policies aimed at eliminating potatoes from school lunch program which can affect the sodium and potassium intake of school children and the politics of putting potatoes back into the menu at the insistence of politicians, not nutritionists. The evidence that potato provides much needed potassium and sodium in the diet with minimal cost to the consumer will be a key role in the discussion at this session. Dr. Maureen Story and her colleagues will discuss recent science that promotes varied and proper uses in the diet, and cost benefits to consumers as another source of potassium and sodium.
In the second session, Dr. Julie Miller Jones will summarize the science of wheat and gluten free products and diets—Gluten/gluten free diets: Fad or Fact. She will present new research and lead discussion on the importance and benefits of gluten/gluten free food products on the market and in the diet.

Learning Objectives:
  • a summary of recent science and activities of inclusion/exclusion of potassium rich foods in children and youth diets.
  • A summary and understanding of science-based needs of gluten/gluten free food products in the diet.
    This session sponsored by the Alliance for Potato Research and the Wheat Foods Council



USDA: Updates in Nutrition Research and Programs

Deirdra Chester, Ph.D, RDN, USDA-NIFA; Helen Chipman, Ph.D, USDA-NIFA; Jane Clary Loveless, Ph.D, RN, MS, MCHES, USDA-NIFA
  This session will provide an overview of USDA nutrition research and programs to SNEB conference participants. USDA will share information on research and programs as well as various tools/resources available to researchers and practitioners. An interactive discussion will provide opportunity to share knowledge with SNEB conference participants, strengthen collaboration with USDA partners and get insights from researchers, practitioners who use USDA data to design community interventions in different settings especially low-income families.



Utilizing Technology to Influence Wellness in Youth

Patricia Brinkman, MA, BS; Lisa Barlage, MS, BS; Michelle Treber, MA, BS, LD; Cindy Shuster, MS, BA, Ohio State University Extension
  Come and learn how an email challenge using videos made by teens increased knowledge and wellness change of behavior for teens participating in the challenge as measured by an online pre and post survey. Results from the use of these videos with classes in schools will also be shared. Information about the production of the videos and how they were shared privately will be provided. Examples of how, where, and types of videos that can be shared with teens to help impact behavior change will be discussed. Examples of the pre and post surveys will be shared.



Become a member!

SNEB is an international community of professionals actively involved in nutrition education and health promotion. Their work takes place in colleges and universities, government agencies, cooperative extension, communications and public relations firms, the food industry, voluntary and service organizations and with other reliable places of nutrition and health education information.