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Upcoming webinars

from SNEB

Journal Club 10: Food Choice Drivers in the Context of the Nutrition Transition in Delhi, India

Monday, April 29 | 1:00 pm – 2:00 pm ET | Register

About the Webinar

With increasing income and urbanization, dietary intake in India has shifted toward being higher in energy-dense, refined foods and lower in fiber in a process called the nutrition transition. This nutrition transition has subsequently led to a rising burden of NCDs such as cardiovascular disease, diabetes, and cancer. To develop interventions targeting key risk factors for diet-related NCDs in India, a greater understanding of underlying drivers of dietary behaviors is required. Decisions relating to diet are complex and vary across cultural, contextual, and personal factors. Given that women are the primary household cooks, and that women are more likely to be overweight or obese compared to men, the objective of this study was to determine the factors influencing food choice among young adult women living in Delhi.

Related JNEB article

About the Presenter

Claire Bailey, MPH, RD, Medical University of South Carolina
Claire earned her Master of Public Health in Nutrition with a coordinated program in Dietetics from UNC Gillings School of Global Public Health in 2016. During her graduate program, she also earned a certificate in Global Health and developed an interest in community-based nutrition interventions, particularly those addressing the nutrition transition and dual burden of malnutrition. Currently, Claire lives in Tanzania where she works for the Medical University of South Carolina as Program Coordinator for a research study investigating the impact of integrated HIV and NCD screening on HIV testing uptake and engagement in HIV care.

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies
Behavior and Education Theory
Nutrition Education and Research Methods

CDR Performance Indicators
1.3.9, 6.3.5, 12.2.1

CDR Learning Need Codes
1040, 4040, 9060

In the Kitchen: Supporting the Development of Cooking Skills for Individuals with Autism

Monday, May 6 | 1:00 pm – 2:00 pm ET | Register

About the Webinar

Three programs with a focus on Autism will be introduced:

Janice Goldschmidt, MS, RD, LDN will outline her program, "Active Engagement," where each participant is guided to prepare their own meal through a system based on choice and individualization. Participants are supported with adaptive tools, methodologies and specialized recipes.

Veronica VanCleave-Hunt, MS will describe the Teen Group Food Lab at the Autism Clinic (CSU – Chico), a weekly after-school program designed to promote health education. Here, high-functioning teens with Autism are introduced to the principles of nutrition and food preparation.

Lastly, Katharine Rug, MS, RD, LD will introduce her program, "Direct Support Nutrition," aimed at Direct Support Professionals and caregivers who are typically responsible for the food-related components (e.g., shopping, meal planning) of life f more

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