Blog
In your ears: podcasts about meatless/plant-based foods and recipe preparation
Want to learn about meatless options from many viewpoints? There’s a podcast episode for you. And what about listening to a recipe being prepared instead of watching a video? There’s a new podcast for that, too.
**The Future of Meat - Freakonomics - 58 min. includes the current state of meat, environmental impacts of meat production, a focus on Impossible Foods and trade group perspectives @ http://freakonomics.com/podcast/meat-rebroadcast/. Here is the nutrition label for the Impossible (...)
SNEB and other nutrition organizations push for full WIC appropriation
WASHINGTON - The National WIC Association Friday, alongside SNEB and other nutrition-minded organizations, called on Congress to fully fund WIC's Breastfeeding Peer Counselor Program.
It's been flat-funded at $60 million for nearly a decade despite being authorized for up to $90 million under the Healthy, Hunger-Free Kids Act of 2010. The House voted to fix that by fully-funding the program at $90 million, but the Senate Appropriations Committee voted last month to pull funding back to $80 m (...)
SNEB conference program, JNEB position paper topic deadlines coming up
The Society has two submission deadlines coming up that you should be aware of.
SNEB's call for topics for position papers to run in the Journal of Nutrition Education and Behavior wraps up Tuesday, Oct. 1. Position papers provide a comprehensive discussion of SNEB’s policy on one or more topics. Containing extensive background information and analysis, the position paper provides a more complete understanding of the issues and the reason behind the position(s) set forth by the organization (...)
‘Ghost Kitchens’ have nothing to do with Halloween
This post first appeared in the Sept. 12, 2019, issue of the SNEB eCommunicator.
No, a ghost kitchen isn’t a Halloween-related thing. Ghost/virtual/cloud/dark kitchens are delivery-only restaurants which may include a walk-in restaurant and/or online-only restaurants. It’s the next iteration of food delivery or, as one article below states, the WeWork of kitchens where space is shared to prepare food for delivery. Enter if you dare...
**Are cloud kitchens the next evolution of food de (...)
SNEB members train Daystar University (Kenya) faculty on research capacity building and diabetes prevention
NAIROBI, Kenya - Six members of the Society for Nutrition Education and Behavior, including five past presidents, presented a research capacity building workshop to the faculty of Daystar University June 17-21, 2019.
Drs. Adrienne White (University of Maine, emeritus), Mary Murimi (Texas Tech University), Kendra Kattelmann (South Dakota State University), Geoffrey Greene (University of Rhode Island) and Martha Archuleta (Utah State University) were joined by Dr. Christopher Taylor (The Ohio S (...)
Prioritizing sustainability in food purchases – opportunity for our critical thinking
As I proposed in my Presidential Address at last month’s Annual Meeting, SNEB is well-positioned to lead integration of human and planetary health in our nutrition education research, practice and advocacy. In that light, I found the following piece in Food Navigator about a food-related carbon-footprint app interesting and important to critique. Clearly, when we make food choices, it is important to consider overall healthfulness, nutrient content as well as the environmental impacts stemming (...)
Opportunities in Nutrition and Aging
Although nutrition education is important across the lifespan, research funding seems to be more focused on childhood, specifically childhood obesity. Certainly, no one can argue that this is not critical since childhood obesity can diminish health and quality of life for decades beyond those early years. However, since this issue includes our position paper on older adults,1 I wanted to draw some attention to the opposite end of the lifespan.
In a Viewpoint published in 1990 in JNEB by Nestl (...)
50 Years of EFNEP: Contributions to the Evolution and Advancement of Theoretically Based Nutrition Education
by Jennifer McCaffrey, PhD, MPH, RD
SNEB President
This year marks the 50th anniversary of the Expanded Food and Nutrition Education Program (EFNEP), the first national nutrition education program. The EFNEP exemplifies nutrition education that has evolved to meet the changes in society and the challenges and needs of the intended target audience of low-income families. A unique aspect of EFNEP that makes it a good case study for nutrition education is the way the program has blended theo (...)
FDA’s Nutrition Innovation Strategy: How Nutrition Educators Can Help
It is widely known that heart disease, cancer, diabetes and other chronic diseases are the leading causes of death and disability in the United States, and poor nutrition is a major factor that keeps these numbers high. The latest data from the Centers for Disease Control and Prevention show that almost 40 percent of U.S. adults are obese.
This reality is among the reasons that nutrition has and always will be a key priority for the U.S. Food and Drug Administration (FDA). In 2018 the agency (...)
Addressing the Issue of Food Insecurity on College Campuses
Originally published in the May issue of JNEB.
By Linda L. Thompson, PhD, LN; Mateja R. Savoie-Roskos, PhD, MPH, RDN; Alisha R. Farris, PhD, RDN; Kristin Riggsbee, PhD; Sa’Nealdra Wiggins, BS
Food insecurity among college students is becoming a more widely recognized issue across the country. Recent studies report between 30-50% of college students experience some level of food insecurity, a rate that is nearly two-fold higher than the general public.1-3 Although food insecurity (...)