Blog

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 (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday January 13, 2022 Karen Chapman-Novakofski, PhD, RDN It is an exciting time for JNEB, and this issue is especially great! Exciting for JNEB because we are online only and with a new website! Check us out at www.jneb.org. I may be prejudiced as the Editor in Chief, and each of our issues is filled with pearls, but this issue, in particular, has particularly impressed me. Our lead article is a SNEB position paper: Healthful Food for Children is the Same as Adults.1 Of course it is, you say! Think about this co (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday January 13, 2022 Kritika Gupta, MS, Stacey Viera, MPH, Aysegul Baltaci, MS, Sayaka Sato, MS, Opeyemi Adewumi, MSc The Student Division of the Society for Nutrition Education and Behavior (SNEB) is a fairly young division that was established in 2019 and continues to provide an enriched experience for the student members. The 2020-21 school year was filled with compounded challenges of the pandemic. However, the student division witnessed an increased student membership and showed great enthusiasm in the 202 (...)

Posted by: Ellen Schuster, MS on Monday January 3, 2022 Overview: This year’s 2022 predictions are very consistent,  popular trends include: foods/ingredients that support health/brain health, foods to address immunity and  stress/burnout including pre/probiotics, functional ingredients, foods and drinks, citrus/botanicals and adaptogens; plant-based; shoppers seeking sustainable products and looking to address food waste; global flavors for diversity and ‘superfood’ attributes. Keep your eye on this: trending of recipes on social media (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday December 16, 2021 Everyone has their favorite online resource. Here are online resources you might find new and useful. Enjoy! Food Fooddive: food industry news, analysis, trends and new product rollouts Grocerydive: grocery news, e-commerce Supermarket Perimeter: news about fresh groceries Supermarket Guru: trends, news and product reviews Smartbrief: food & beverage news Marketing Dive: digital marketing news Specialty Food Association: specialty food industry, grocers, e-commerce ne (...)

Posted by: Rachel Daeger, CAE, IOM on Thursday December 9, 2021 Karen Chapman-Novakofski, PhD, RDN Last year we implemented a new article type category for Questionnaire Development. These can be found under the Collections tab on the jneb.org website. The Development and Validation of a Military Eating Survey includes 43 eating habits and 90 mediating behavior items. 1 The 14 habit scales include hunger, satiety, food craving, meal pattern, restraint, diet rigidity, emotional eating, fast/slow eating rate, environmental triggers, situational eating, suppl (...)

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 (...)