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Posted by: Karen Chapman-Novakofski, PhD, RDN on Saturday June 15, 2019 Originally published in the May issue of JNEB. Hopefully you have now noticed that JNEB has transitioned from the EES system to Editorial Manager for manuscript submission, review, and processing. Although not without a few challenges, the JNEB team, Elsevier, and our Managing Editor worked together to assure that our authors, reviewers, and readership experienced few delays or errors. If you received something confusing or frustrating, we apologize. Most of the JNEB awardees have been rec (...)

Posted by: SNEB Intern on Friday June 14, 2019 Originally published in the April issue of JNEB. In July of 2018, the Society for Nutrition Education and Behavior (SNEB) Research Division officially opened for business. Our first endeavor was to establish working mission and vision statements. This was accomplished, beginning at our inaugural division meeting during Annual Conference, with a follow-up for member input in the fall. The mission of the SNEB Research Division is to enhance the capacity of the Society to conduct and diss (...)

Posted by: Karen Chapman-Novakofski, PhD, RDN on Friday June 14, 2019 Originally published in the April issue of JNEB. If you have not already read the January JNEB issue, please do review the SNEB Position Paper in that issue concerning environmental sustainability being included in dietary guidelines.1 The position states that this should occur whether providing guidance for individuals or groups and in national guidance. This may be a call to action for nutrition educators. Do we discuss in our programs and individual counseling sessions issues on enviro (...)

Posted by: Ellen Schuster, MS on Monday June 3, 2019 Article originally appears in the May 24, 2019 issue of the SNEB eCommunicator. What words or terms keep showing up in the popular press? Read on... Nutrition buzzwords **There’s refined, processed and now ultra-processed which popped up in this recently published study which comes with some caveats (the study ran for 2 2-week periods and was a small study although it was a randomized, controlled trial). The results are stunning and deserve more research: Ultra-processed foods driv (...)

Posted by: Kayla Jenkins on Friday May 31, 2019 "You can have the best intentions but if you don't know your client, it's going to be really hard to help them. After this pre-conference session, we're confident participants will know a little bit more about the Hispanic culture." - Diana Romano, Oklahoma State University In the premiere episode of the #SNEB2019 Sneak Peek Podcast, we explore this year's SNEB Food and Nutrition Extension Education Division workshop entitled Our Changing Population: Reaching Diverse Populations through (...)

Posted by: Ellen Schuster, MS on Monday May 20, 2019 Article originally appears in the May 10, 2019 issue of the SNEB eCommunicator. Currently, 39% of us are actively trying to eat more plant-based foods (https://www.plantbasednews.org/post/39-americans-trying-eat-more-plant-based-foods). And take a look around us, the Impossible Burger is going national at Burger King later this year and plant-based milks are fast filling grocery shelves. What do we call these eating plans when talking with the public? Some options are provided below. Perhap (...)

Posted by: Ellen Schuster, MS on Monday May 6, 2019 Article originally appears in the April 25, 2019 issue of the SNEB eCommunicator. The Partnership for Food Safety shares a style guide for recipe writing that includes suggested food safety behaviors to include in recipes. Research shows that including this in recipes leads to significantly increased food safety behaviors. Other recipe-writing resources are provided below. **Safe recipe style guide - provides specific, concise text to address four major areas of practice in home kitchens (...)

Posted by: Ellen Schuster, MS on Monday April 22, 2019 Article originally appears in the April 11, 2019 issue of the SNEB eCommunicator.  As we head into spring it’s timely to take a look at farmers markets (FM). They’ve been around a long time in one form or another. Yet they have certainly evolved: from their location (senior centers), to products offered to how to pay (acceptance of SNAP/WIC  benefits and credit cards). Overview/finding farmers markets **Farmers Market Coalition: an overview https://farmersmarketcoalition.org/educa (...)

Posted by: Ellen Schuster, MS on Monday April 8, 2019 Article originally appears in the March 29, 2019 issue of the SNEB eCommunicator. Cuisines from other cultures are popular (read about the most popular ethnic cuisines in the U.S. @ https://blogs.voanews.com/all-about-america/2015/05/18/top-10-most-popular-ethnic-cuisines-in-us/). Recipes may be a good way to get people to try new foods such as fruits/veggies and plant protein. Yet sometimes an interesting recipe is daunting if you don’t have access to ingredients. Online sources, loca (...)

Posted by: Ellen Schuster, MS on Tuesday March 26, 2019 Article originally appears in the March 15, 2019 issue of the SNEB eCommunicator. If the article on grocery stores and technology wasn’t enough tech for you...here’s more coming your way. Some are being used now, some are in development. OVERVIEW **5 ways robots are changing the food industry - agriculture, processing, packaging, food delivery, cookery https://blog.robotiq.com/top-5-ways-robotics-is-changing-the-food-industry **All Sides with Ann Fisher - fascinating podcast abou (...)