Blog

Posted by: Rachel Daeger, CAE, IOM on Monday March 28, 2022 Karen Chapman-Novakofski, PhD, RDN In January, JNEB developed a collection of articles related to food skills. I'm sure you've seen it by now in the banner ads or collections section of the jneb.org website. What a broad range of subtopics in this collection! Data from a longitudinal study from the US Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Infant and Toddler Feeding Practices Study-2 (ITFPS-2) were analyzed relative to the (...)

Posted by: Rachel Daeger, CAE, IOM on Monday March 28, 2022 Zubaida Qamar, PhD, RDN; Rebecca L. Hagedorn-Hatfield, PhD, RDN; Virginia B. Gray, PhD, RDN; Mical K. Shilts, PhD, MS; Cara L. Cuite, PhD The Covid-19 pandemic upended the traditional model of face-to-face instruction and provided an opportunity to re-envision our teaching practices. Initial transition to online learning necessitated the development of new skills in delivering and participating in online learning for students and faculty alike. Additionally, heightened attention to multifaceted (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday March 24, 2022 The current food shopping environment - online, curbside - calls for new food shopping ‘rules’ or tips. Food costs continue to rise - a survey finds that 78% of mostly smaller companies are passing these costs on to consumers. More and more groups are entering this new shopping environment…consider that those receiving SNAP benefits may be able to shop online with club retailers. Note: About those rising prices…here’s an interesting article about how much consumers in the U.S. and U (...)

Posted by: Ellen Schuster, MS on Wednesday March 9, 2022 Scanning the changing food environment is interesting but sometimes scary. Note this: Is the future of food the future we want? It describes the future of food while at a (wait for it) ’Food on Demand’ conference. And consider retail grocery’s digital personalization strategy: to customize the shopper experience and take meal planning off the shopper’s plate. Lastly, the food environment is changing with regard to the number of U.S. dairy farms - they’re declining. Read about more foo (...)

Posted by: Rachel Daeger, CAE, IOM on Friday February 18, 2022 Consumers increasingly express interest in the environment, treatment of animals and sustainability. Where did this all start? Federal nutrition and organic labels may have paved the way for single-trait label claims. Yet there’s no denying that third parties have developed food seals and certifications for food packages and menu items to meet consumer interest in more transparency about the food they eat. Here is a snapshot of the challenges of ethical eating through the lenses of social jus (...)

Posted by: Rachel Daeger, CAE, IOM on Friday February 11, 2022 Karen Chapman-Novakofski, PhD, RDN I hope you enjoy reading this issue of JNEB primarily focused on the social determinants of health (SDOH). The SDOH can be grouped into the 5 domains of economic stability, education access and quality, health care access and quality, neighborhood and built environment, and social and community context.1 I wanted to also share some resources that may be of interest related to SDOH. One is the PhenX Toolkit that provides some standard data collection tools a (...)

Posted by: Rachel Daeger, CAE, IOM on Friday February 11, 2022 Matthew J. Landry, PhD, RDN, LDN | Shana Alford, MPP, BBA |Chelsea R. Singleton, PhD, MPH In the United States, socially and economically disadvantaged populations (e.g., people of color, immigrants, indigenous people, the homeless, LGBTQ+ individuals) face unique nutritional challenges that increase their risk of adverse health outcomes. 1 Unfortunately, many of these challenges are driven by systemic oppression and various structural inequities, which have hindered, and in many cases, (...)

Posted by: Rachel Daeger, CAE, IOM on Monday February 7, 2022 Veganuary has come and gone, a UK non-profit month-long vegan challenge that began in 2014 and is now global (people in more than 200 countries participate). Many new plant-based products were rolled out in January but what is ‘plant-based’ anyway? Consumers are confused about plant-based diets (vegan? vegetarian?); and research studies differ in their definition: vegan, vegetarian, low/no meat. Currently, there is no FDA definition of plant-based foods. Third-party seals and certifications (...)

Posted by: Ellen Schuster, MS on Wednesday January 19, 2022 It’s 2022 and time to dive deep into some issues: food e-commerce (buying produce online; how fast food delivery affects corner stores and bodegas), food and health (fewer food recalls; connecting hospital patients to community resources; using SNAP benefits to buy prepared food) and food and culture (plant-based pork and religion; food as a lifestyle; what restaurant menu language and archival recipe repair has to do with nutrition education). Food e-commerce Will shoppers buy produce o (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday January 13, 2022 Helen Brittin, Ph.D., RD, LD, FADA, CFCS Professor Emeritus of Food and Nutrition at Texas Tech University The Society for Nutrition Education and Behavior (SNEB) announces Helen Brittin, PhD, RD, LD, FADA, CFCS, as the first recipient of the Emeritus membership. This membership is given to those individuals that have been SNEB members for 50 years. Dr. Brittin, an Emeritus Professor at Texas Tech University, has had an outstanding career in Nutrition and her research predominantly foc (...)