Blog

Posted by: Rachel Daeger, CAE, IOM on Thursday December 9, 2021 Jasia (Jayne) Steinmetz, RD, CD I believe that curiosity is one of our super powers. In my undergraduate class focused on sustainable food systems, we follow an inquiry-based model and identify a topic, then create a series of questions that we try to answer to find a path forward in the food system. Our latest topic was the new plant-based and cell-based meat substitutes. The students’ curiosity led them to logical and valuable questions. Were the new meats more ecologically sustainable? (...)

Posted by: Ellen Schuster, MS on Thursday December 2, 2021 Projected online grocery shopping, food delivery more expensive, food pickup, grocery smart carts, social media marches on in the food space, robots and more are the latest food and tech news stories. And in a ‘sign of the times’...the Butterball Turkey Line (40 years old!) is available by phone, text, Alexa-enabled devices and now TikTok. Snapchat matches ingredients and online recipes. Is this a good thing? Below I describe the ‘gaps’ in online recipes and what the public needs to kno (...)

Posted by: Ellen Schuster, MS on Wednesday November 10, 2021 Food is increasingly easier to access with online shoppable content, Walmart’s testing of text to shop and other developments. In one example, some neighborhoods are being charged less than the same food available in other locations. Changes are quick, disruptive and before we know it, part of the new norm. Frictionless food shopping Walmart to beta test Text to Shop in selected markets. Walmart to launch shoppable recipes w/Pinterest. Thrive Market debuts ‘shoppable’ cookb (...)

Posted by: Rachel Daeger, CAE, IOM on Wednesday November 10, 2021 Karen Chapman-Novakofski, PhD, RDN Systematic reviews have been around for a long time. JNEB published its first systematic review in 2008, analyzing the impact of peer education on dietary behaviors and health outcomes among Latinos. 1 While peer education was found to have positive outcomes, the authors called for additional research concerning the peer educator themselves, the length and type of intervention, and of course, better standardization of questionnaires and scales. Because this p (...)

Posted by: Rachel Daeger, CAE, IOM on Wednesday November 10, 2021 Andrea Bersamin, Yenory Hernández-Garbanzo, Abiodun T. Atoloye, Jorge U. Gonzalez, Israel Ríos-Castillo, Thu Thu May Oo, Jinan Banna, Ahlam El Shikieri, Eunice Bonsi Despite the essential benefits of fruits and vegetables (F&V), much of the world does not eat the minimum recommended amounts. In addition, nearly 50% of all F&V produced globally is wasted between harvest and consumption. 1 These issues put unnecessary pressures on both the health of the people and the planet.1 In (...)

Posted by: Ellen Schuster, MS on Monday November 1, 2021 The summit has ended but you can view it online (links to each day is below). Agenda. Comments/input to FDA can be submitted electronically through November 20, 2021; review existing comments submitted. Background: Consider that meal kit delivery was introduced in the U.S., Netherlands, Australia and the U.K. in 2012, five years after Sweden’s launch in 2007. Meal kit services have taken off in grocery stores and restaurants. Phil Lempert shares in his overview on Day 1, that the meal ki (...)

Posted by: Rachel Daeger, CAE, IOM on Tuesday October 26, 2021 For over 50 years the Journal of Nutrition Education and Behavior has been serving as a global resource to advance nutrition education and behavior related research, practice and policy. In that time the Journal has grown from a quarterly publication to a monthly publication fulfilling the vision of SNEB’s founders of “a journal for the professional improvement of persons working in the field of nutrition education.” In 2021 alone, the Journal will publish over 1,000 pages of original rese (...)

Posted by: Ellen Schuster, MS on Thursday October 14, 2021 A collection of resources, thought-provoking articles (cultural humility and the Thrifty Food Plan, food photography diversity, the ‘ethnic’ aisle, the white-washing of recipes), identifying BIPOC and other groups’ products on grocer shelves, food deserts and resources on health equity, racial equity, equity in research, obesity prevention and sustainable food system education, race/ethnicity and racism in the nutrition literature, a term you may have heard: food dignity/equity. Lastly, th (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday October 7, 2021 Jasia (Jayne) Steinmetz, RD, CD It is unequivocal that human influence has warmed the atmosphere, ocean and land. Widespread and rapid changes in the atmosphere, ocean, cryosphereand biosphere have occurred. 1 This is the leading conclusion in the first United Nations Intergovernmental Panel on Climate Change (IPCC) working group report as part of the Sixth Assessment released on August 9. As science professionals, we understand the level of evidence necessary for the use of “unequivocal,� (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday October 7, 2021 Karen Chapman-Novakofski, PhD, RDN We know that water is important for health. A new resource review for Water: The Foundation of a Healthy Body 1 is a good example of educational material we can use to spread the word. But it was the article in this issue by Sharma et al on the Strength and Comprehensiveness of Drinking Water Language in California School District Wellness Policies 2 that prompted me to wonder about water fountains in schools during this resurgence in COVID transmissions and w (...)