Society for Nutrition Education and Behavior
Technology
Comparison of interventions with the objective to increase vegetable and fruit intake using randomly selected Head Start classrooms. Two groups of participants received vegetables and fruits, high in carotene, for eight weeks. One of those groups received nutrition education in addition to their weekly produce provisions. The third group served as the control group.
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Education Benefits
Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:
SNEB Nutrition Educator Competencies
8.1 Assess the nutritional and behavioral needs of the population (to establish behavior change goals).
8.7 Design or select strategies, activities and materials that match the objectives and are appropriate for diverse audiences.
10.1 Analyze, evaluate, and interpret nutrition education research and apply it to practice.
CDR Performance Indicators
6.2.5
9.1.3
12.1.1
CDR Learning Need Codes
4010
6040
9060
Using Mendeley as a Citation Manager
Journal Club 10: Food Choice Drivers in the Context of the Nutrition Transition in Delhi, India
Sustainable Food Division Hot Topics Call
Journal Club 9: Traditional Food Practices, Attitudes, and Beliefs in Urban Alaska Native Women Receiving WIC Assistance
Journal Club 8: Food Sources for Homeless Youth: An Evaluation of Food Availability at a Homeless Youth Drop-In Center
Navigating Successful Mentor-Mentee Relationships
Digital Tech for Nutrition Education Roundup 2019
Journal Club 7: Fruit and Vegetable Preferences and Practices May Hinder Participation in Community-Supported Agriculture Among Low-Income Rural Families
Journal Club 6: Indicators of Readiness and Capacity for Implementation of Healthy Eating Strategies in Child Care Settings Serving Low-Income Children
Journal Club 5: Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue
Journal Club 4: Nutrition Label Use and its Association With Dietary Quality Among Latinos: The Roles of Poverty and Acculturation
Journal Club 3: Branding a School-Based Campaign Combining Healthy Eating and Eco-friendliness
Using Mentored Peer Review of Journal Articles as a Strategy for Graduate Student Development
Journal Club 2: Feasibility of Using a Community-Supported Agriculture Program to Increase Access to and Intake of Vegetables among Federally Qualified Health Center Patients
Journal Club 1: The Importance of Including Environmental Sustainability in Dietary Guidance
HTC: Position Paper on Sustainability
Publication Ethics Resources for Editors
Professional Opportunities in School Nutrition Services
Journal Club 8 Kids Cafe Program
Journal Club 7: A Qualitative Exploration Into the Parent-Child Feeding Relationship
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