Session Type: Advances for the Future of Nutrition Education and Behavior

The workshop will begin with an overview of the contemporary use of the term food literacy with a focus on aspects definitions have in common presented by their authors. Attendants will collaboratively identify key aspects of presented definitions which they would seek to retain in an international definitions. Groups will apply these aspects to varying contexts and discuss their suitability. Finally using deidentifiable collaborative technology, participants will individually vote to arrive at a final definition. The workshop will end with a pathway forward regarding international endorsement. Speakers for this session are being finalised with international representation sought.

Theater games, based in “improv” or improvisation, have been used in the classroom for years as an education strategy. Not only can improv help people learn to communicate better, but it provides a novel and effective education strategy that can help the audience access new nutrition information and explore their attitudes and beliefs. In this session, participants will engage in hands on improv “theater games” that will help participant’s increase their comfort presenting in front of crowds but also provide examples of activities practitioners can use later in their own nutrition education efforts.

This interactive session will allow you to practice new hands-on approaches for introducing, implementing, or improving family style dining and responsive feeding practices with young children in child care settings and beyond. Attendees will learn about new audience-informed training resources from the US Department of Agriculture�s Team Nutrition initiative and research findings and key takeaways from the University of Nebraska�s EAT-Family Style Dining Program. Discover evidence-based strategies and resources that can foster positive mealtime environments and build the foundation for healthy eating that can last a lifetime.

To grow equitable centering of community voice that integrates needs-based policy, systems, and environmental change (PSE) into transformational community-based work, Michigan Fitness Foundation (MFF) staff instituted organizational change through adopting equitable evaluation principles, guided by the Equitable Evaluation Initiative. In response, MFF shifted reading about community needs in written proposals to welcoming community teams to use storytelling and testimony to identify their own nutrition-related needs. These changes have made it possible for nutrition educators to share power with community members and program participants. Changing the power dynamic and disrupting anchored structures make pathways to nutrition-related behavior change more equitable.

How can the concept of food citizenship promote a more sustainable food system? Participants will explore this question via a hands-on learning format. An expanded food consumption model combines dietary choices with the practices of eating – food access, preparation, consumption, and disposal. Principles of sustainability-related food literacy and agency will be introduced. Attendees will then form small groups to brainstorm strategies for promoting civic action at the individual, household, and community levels. Attendees will reconvene as a single group to report back on their discussions. The resulting ideas, constituting progressive food system intervention strategies, will be compiled and shared.

A purely didactic approach to nutrition education for dietary change is not sufficient nor does it result in any sustained changes. This webinar will review the DEISGN procedure for behavior change through nutrition education – but specifically as they apply to Teaching Kitchen programming. The session will illuminate what we know about Behavior Change theories and science that relate to diet, with special focus on the Psychosocial Determinants as well as ’10 experiential Drivers of Behavior Change.” Both tools will be discussed within the lens of education delivered hands-on in a teaching kitchen setting.

This session is a deep dive into the National Institute of Food and Agriculture Community Foods Projects Competitive Grant Program (NIFA CFPCGP), authorized by Public Law 104-127 (Title IV, section 401(h), April 4, 1996) to support local food systems in the national effort to reduce food insecurity. Panelists will explore: How CFPCGP has transformed local food systems and food related behaviors? Role of nutrition educators in CFPCGP? How has the International Rescue Committee centered equity in their work serving historically underserved populations? How do these efforts lead to long-term change? What are the current challenges and future opportunities?

Virtual reality (VR), augmented reality (AR), and Extended Reality (XR) are interconnecting food citizen to nutrition and food systems through digital simulations. When designed mindfully and ethically, VR/AR/XR help learners better comprehend complex systems at micro and macro levels that a normal classroom does not provide. This session offers mini workshops (10-15 minutes each) at the Tech Playground. They include lectures, demonstrations and interactive group learning activities about the basics of VR, AR and XR. Examples of topics include the essential vocabulary and knowledge of VR/AR/XR to communicate meaningfully, design principles, and immersive learning evaluation.

An alarming rate of food insecurity exists in our educational systems. This includes K-12 schools as well as college and university campuses. Food insecurity leads to underdevelopment and underperformance, and impacts students� ability to study and graduate. This issue is particularly true amongst Muslim students who observe halal dietary guidelines. Student food access champions and leaders from academia, foodservice, and beyond, will share personal stories that empower the next generation of hunger, nutrition, and health stakeholders?to advocate for equitable and authentic access to a variety of certified halal foods in K-12 schools and on college and university campuses.

Study abroad education is a transformative experience for students and linked to positive outcomes ranging from intercultural understanding to better employment outcomes for new graduates. This session explores how three university-based programs leverage the study abroad opportunity to engage and educate students in the diversity of food systems in Greece and Italy. Participants will explore the advantages of incorporating study abroad education into program curriculum, as well as appreciate the advantages of studying sustainable food systems in empowering the next generation of nutrition professionals. Session outline: 1) introduction, 2) three program profiles, 3) student perspective, 4) moderated questions from audience.