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Posted by: Mackenzie Ferrante, MS, RDN on Wednesday June 10, 2020 The Society for Nutrition Education and Behavior's Research Division is focused on three functions: 1) engaging members in research through capacity building and networking; 2) increasing the rigor of submissions to JNEB; and 3) bringing together students and researchers to strengthen the potential of future nutrition educators. Mentorship is central to these functions, and mentors have been found to exist laterally, virtually, and among peers.1 Peer-to-peer mentoring among students and researc (...)

Posted by: Rachel Daeger, CAE, IOM on Wednesday June 3, 2020 INDIANAPOLIS (June 3, 2020) – Distinguished nutrition educators from around the world will gather in a truly global event this summer as the Society for Nutrition Education and Behavior hosts its 53rd Annual Conference entirely online. Times of crisis like the COVID-19 pandemic make it all the more clear how important a sustainable food system is to ensure healthy affordable food at the local, national and global levels. “Charting the future of nutrition education is more important tha (...)

Posted by: Ellen Schuster, MS on Monday June 1, 2020 For now, our focus is still on the food supply chain and how we are eating, spending our money on food and takeout. In the immediate future, will what we are eating change? Will online grocery shopping increase? In the longer term, how will the food system change? What will school meals and eating out look like? Cue up the crystal ball... Food now...a snapshot **Charting the spread of COVID-19 in the food system looks at what states have seen food processing/farm worker COVID-19 outbreaks (...)

Posted by: Jennifer Wilkins, PhD, RD on Friday May 29, 2020 Dear SNEB members, Those of you who attended the open business meeting at the 2019 Annual Conference may recall that I gave a presidential address in which I shared my vision for the Society. I suggested critical roles for nutrition educators, researchers, academics and advocates to simultaneously address public and planetary health. In the context of the COVID-19 pandemic and its health and food system impacts, these issues become even more critical. I am happy to share with you that a r (...)

Posted by: Jennifer Wilkins, PhD, RD, Pam Koch, EdD, RD, Jasia Steinmetz, PhD, RD and Rachel Daeger, CAE, IOM on Monday May 18, 2020 Dear SNEB Community, SNEB leadership and staff hope this message finds you and your loved ones healthy and safe. We continue to be amazed and inspired by the work you are doing around the world to help those most vulnerable to this pandemic’s impacts. Your continued health and well-being have always, and continue to be at the forefront of our minds as we monitor this pandemic. With that in mind, and based on current health guidance in California and San Diego, the Board of Directors has (...)

Posted by: Ellen Schuster, MS on Monday May 18, 2020 Consumers are seeing local meat shortages. Meat processing plants, where workers are in close contact, continue to see shutdowns when COVID-19 infections spread plant-wide. Shortages are a disruption of the supply chain, not a food availability problem - there’s enough food but the form of the food (fresh ground meat for Wendy’s or boneless chicken breasts requiring processing before making it to supermarkets) is not always available in ways that are convenient and familiar. The first 5 minu (...)

Posted by: Karen Chapman-Novakofski, PhD, RDN on Sunday May 10, 2020 It is March and I am writing the editorial for the May issue, so forgive me if life has dramatically changed again and this editorial is not relevant. So many of our readers, reviewers, and authors are personal friends and close colleagues that I feel the need to reach out to each one of you, letting you know that we as a family of nutrition education and behavior practitioners, researchers, policy makers, and students will support one another and be fine. Many of us manage a crisis of some sort (...)

Posted by: Sara Elnakib, RD, MPH, CHES on Sunday May 10, 2020 According to the Food and Agricultural Organization of the United Nations, approximately one-third of food produced globally for human consumption is lost or wasted, equivalent to approximately 1.3 billion tons of food per year. Approximately 31% of food waste in the US happens at the retail and consumer levels. Institutions such as K−12 schools, which operate on large scales and feed hundreds of children, are ideal settings to implement system changes to reduce food waste. While some food was (...)

Posted by: Cardiometabolic Health Congress on Thursday May 7, 2020 As evidenced by the events of the last few months, in medicine a lot can change quite quickly. With this understanding in mind, the Cardiometabolic Health Congress is preparing to provide practitioners with in-depth and timely education that addresses the most relevant topics in cardiometabolic health today at two upcoming educational events: CMHC West and the 15th Annual Cardiometabolic Health Congress. Taking place August 7-9 in Scottsdale, Arizona, CMHC West will provide a deep dive into (...)

Posted by: Ellen Schuster, MS and Andrea Morris on Tuesday May 5, 2020 Good health is more important than ever as this TEDx video shared by an SNEB Twitter follower underscores. Read about the intersection of COVID-19 and good health below. And what about COVID-19’s impact on the food environment? Good Health and COVID-19 Interest in Immunity Nutrition educators can reinforce the public’s interest in immunity with messages/information about how healthful food choices and physical activity support immunity. Find more in this article from the May/J (...)