Page 1

The Division of

International Nutrition Education 2014 Summer DINE e-Newsletter

Welcome to the New DINE Leaders » 2014 SNEB Annual Conference » Meet the DINE Speakers » Society of Nutrition Education & Behavior

FAO Professional Training in Nutrition Education » International Recipes from DINE Students Members »

The DINE Newsletter The 2014 Summer DINE Newsletter is a publication from the Division of International Nutrition Education (DINE) from the Society of Nutrition Education and Behavior (SNEB)-this division was created in response to an expressed need for a more international perspective and focus within the Society. Credits: This Summer issue was developed by DINE members & volunteers from different parts of the world, for that reason we would like give special thanks to all the collaborators who were involved in our experience as we developed this newsletter. Collaborators: • Serah Theuri, PhD • • • • • • • • • •

Kavitha Sankavaram, PhD Mary Murimi, PhD Isobel Contento, PhD Ellen, Muelhoff, MS Judian McNulty, PhD Xinia Fernández, PhD Lorraine Weatherspoon, PhD Wilna Oldewage-theron, PhD Edda Lungu, PhD student Pascasie Adedze, PhD

Contact us: Please contact us with any recommendations on topics or if you have important news or nutrition education projects to share with DINE members through the newsletter. Email: DINE Newsletter Design Team Editors: • Yenory Hernández-Garbanzo, PhD • Zubaida Qamar, PhD student • Tomoko Osera, PhD student Graphic Design: Nadia Ponce

Page 1

4   |   Welcome the New DINE Leaders! 5   |   SNEB Vice-president Spotlight-Get Inspired! 7   |   DINE at the 2014 SNEB Annual Conference 9   |   Meet our US & International DINE Speakers! 12 . |

FAO and their Work for Promoting A Professional Training in Nutrition Education

14  |   Póngale Vida Project: Strategies for Childhood Obesity . Prevention in Costa Rican Elementary Schools 20  |   DINE Student Spotlight-Global Recipes! 24  |   Opportunities to Attend Great Local & International Nutrition Conferences! Page 2

Inside this Issue

3 .  |   Greetings from the DINE chair-Yenory Hernández

2013-2014 DINE Chair To All the DINE Members:
 It has been an honor and a real privilege to serve as your DINE chair during 2013-2014. Overall, it has been an extraordinary journey that first started on August 2013 with our strategic plan, which primarily strives for a culture of diversity, collaboration, communication and mentorship among our SNEB local and international members. One of our essential goals was to continue promoting a dynamic bridge through which SNEB members and nutrition education specialists around the world could share their experiences and knowledge. All of this to benefit our SNEB society and to explore best practices for effective nutrition education, from a local and global perspective. We tried our best to listen to your requests & experiences, and to work in collaboration with other divisions, and world-renowned experts in nutrition education to provide unique learning opportunities to our annual SNEB conference, which is just a week away. In terms of expanding our membership, I am very proud to say that we have seen a significant increase in the number of SNEB members who have joined our DINE Division. This increase is also reflected on the number of members who have actively collaborated in the design of our wonderful and very interesting DINE newsletters.

Mark your calendar for DINE sessions/activities!


The DINE leadership team has planned several exciting opportunities during this conference. You will not want to miss this! • Start your conference by joining our “DINE Division Booth/Poster” at “Division Meet and Greet” at the conference reception. This will be a great time to meet other DINE members, pick up some sample newsletters and sign up for new volunteer opportunities! We can also coordinate a date/time to have fun and dinner all together! • Then, on Sunday June 29th mark your calendars to attend our Spotlight DINE session “Nutrition Education as a Local and Global Issue: Practices, Priorities, Partnerships & Lesson Learned” at 2:15pm. This session promises to put you at the forefront of nutrition education programming from a local and international perspective, featuring Dr. Isobel Contento and Dr. Judian McNutly; and Msc. Ellen Muehlhoff and Dr.Xinia Fernández, who will be visiting us from the FAO United Nations and the University of Costa Rica. • On Tuesday morning 10:30am-11:30 am (room 202 E), come to our “DINE business meeting” and join us for appetizers! This will be an exceptional opportunity to get to know all the DINE members, choose topics for next year’s conference and select the new DINE leadership team members/representatives. • On Tuesday afternoon, from 1:00pm-2:00pm, you can join us by attending our second Spotlight DINE session “Sustainable Interventions To Combat Food Insecurity And Related Malnutrition In Developing Countries”. From 2:15pm3:15pm, we will have the jointly sponsored session by DINE and Healthy Aging-“Healthful Aging Improving the Health of At-Risk-Older Adults through Nutrition Interventions” I am pleased to announce that this newsletter features all the DINE 2014 speakers. Please join me in welcoming them to the 2014 SNEB Annual Conference, Milwaukee Wisconsin. To conclude I would like to express my deepest thanks to Serah Theuri for her support, hard work and friendship during this past year. Also, special thanks to my mentor Dr,Mary Murimi, whose leadership is a real inspiration to all of us; and to Sarah Gould who was always there whenever I had a question or needed extra guidance. Last but not least I would like to express my gratitude to the Department of Nutrition and Food Science at Texas A&M University, especially to Nadia Ponce and Zubaida Qamar who were my team members in the development of this 2014 Summer Newsletter. I hope you enjoy the conference and can’t wait to see you all! Warm regards, Yenory Hernández-Garbanzo, PhD

“Together, we can achieve what no single effort could, and make the world a healthier, stronger place for us all” Page 3

Dr. Serah Theuri is a Nutrition & Food Science Assistant Professor at the University of Southern Indiana (USI) where she teaches courses for the Didactic Program in Dietetics. She holds a PhD in Human Nutrition with a minor in Biochemistry from Mississippi State University, a Master’s degree in Food & Nutrition from the University of Central Oklahoma, and a Bachelor’s from Kenyatta University, Nairobi Kenya. Prior to joining the faculty at the USI, Dr. Theuri was an Assistant Professor of Clinical Nutrition at the Zayed University in the United Arab Emirates, where she promoted nutrition education in the community as speaker, consultant and media spokesperson. Currently her research focuses on food access, obesity, nutrition assessment among the underserved populations, as well as food composition of underutilized foods. Additionally, she, provides individualized nutrition assessment and education consultations for adult patients at the USI community health center. Dr.Theuri has been a SNEB member since 2008, and has served as an abstract reviewer and a JNEB reviewer. She has also served in the SNEB membership committee since 2012. As the incoming DINE chair, Dr. Theuri plans to continue to support DINE activities. These activities include the newsletter; DINE’s contribution to annual conference program proposals; collaboration with other divisions in promoting the mission and vision of SNEB; and foster growth in membership within DINE. Moreover, during the coming year, Dr. Theuri would like to work with DINE members in hosting webinars, submit proposal for the 2015 annual conference, and engage DINE members in developing a special DINE project, resource or activity. Dr. Theuri welcomes your comments and suggestions on ways we can advance the activities of our esteemed DINE division.

Dr. Kavitha Sankavaram 2014-2015 Co-Chair Dr. Kavitha Sankavaram is a program evaluation/outreach Specialist with the Maryland Expanded Food and Nutrition Education Program. As such, Dr. Sankavaram works towards reducing domestic food-insecurity and chronic disease risk factors among various population groups including African-American communities living in food deserts; Hispanic immigrants attempting to acculturate; and refugees adjusting to cultural discontinuities. Her research interests are diverse but are focused on finding sustainable solutions to the nutrition and lifestyle factors that drive the double burden of hunger and obesity. Dr Sankavaram has also worked with women in rural India to bring nutrition awareness through one-on-one interaction and to address under nutrition in children. Her graduate research was focused on Iron and Zinc metabolism at the molecular level but she has now transitioned her work towards communityoriented efforts.

Page 4

2014-2015 DINE Chair & Co-Chair

Dr. Serah Theuri 2014-2015 Chair

SNEB Vice-President Spotlight

Dr. Mary Murimi It is our pleasure to introduce Mary Murimi, PhD, RD, LDN, who was recently elected as our SNEB Vice-president! Dr. Murimi is a professor of nutrition in the Department of Nutritional Sciences at Texas Tech University. She earned her bachelor’s degree from Mundelein College in Chicago, her master’s degree from Eastern Illinois University, and her doctorate from Iowa State University. Her research interests include community-base- participatory research among low-income population, school-based interventions and food insecurity at the local and global level; and she has more than 50 abstracts/proceedings/journal publications. Dr. Murimi has been a member of the SNEB-DINE division since its early stages. If you already had the privilege of meeting her, you will surely agree with us when we say she is a passionate advocate of this Division’s mission. Dr. Murimi is an outstanding motivator. She always pushes you to succeed and be the best you can be. She believes in making a difference. As we all know, she HAS made difference!! For this and many more reasons, we want to congratulate Dr. Murimi for her new leadership position. We would like to share with you a little bit more about this GREAT leader. We are sure, you will find in her a great source of inspiration and motivation!

Q. First, congratulations on being selected for the position of SNEB Vice-President. How did you learn about the news on your current position and how did you feel about it? A. Dr. Kendra Kattelmann told me I would be the next Vice president of the Society for Nutrition Education and Behavior. I felt anxious and afraid as I realized the enormous responsibility the position entailed and that this that would ultimately lead to the presidency of the organization in three years. After calling a few past presidents and the executive director, I was relieved to feel the support and guidance of so many colleagues. My anxiety turned into pure excitement. This is such a big honor and privilege to me that I have a hard time accepting the nomination of that caliber. I will trust God, as I always do and I promise you to do my best to accomplish the expected goals. Hopefully, together you and I, we can all steer the organization into an influential position. Page 5

Dr. Murimi working at Malawi, Africa.

A. I was born and raised in Kenya, I am married with 4 grown children and one grandson who is the joy to my life. I started my career as a home economics teacher. After graduating, I took a job as a nutritionist in rural Kenya. During this time, I saw first hand how rural poor farmers took their eggs and fruits and vegetables to the local market. Sadly, they would come back home with soft drinks, while floor, and white bread. it is here that I decided to

“It is also of paramount important to work locally but also reach the global arena when you have the opportunity.” make a difference by studying nutrition education. Then, I came to America, where I pursued a higher education in Nutrition. I got my bachelor¹s degree from Mundelein college in Chicago now Loyola University Chicago campus and my masters and internship at Eastern Illinois University in Charleston Illinois. My PhD is from Iowa State University. At that moment, I accepted a position at Louisiana Tech

Dr. Murimi implementing nutrition education in a community center, Kenya.

University and made annual visits to Kenya. There, we are involved in educating and introducing agriculture to remote areas of Kenya in order to fight food insecurity. At the local level, my research has dealt with screening low income rural population on risk factors for chronic diseases and nutrition counseling to foster healthy behaviors. About two years ago, I accepted a position at Texas Tech University. My research agenda is moving towards issues related to food insecurity at both international and national levels. I am currently working with Colleagues from South Africa and Kenya on ways to fight food insecurity.

Q. Finally, what would be your main advice for DINE and other SNEB members who would like to work in the Nutrition Education field to create an impact from a local to global perspective? A. This is a great question. As evidenced by my research, my work as a nutrition educator has always been based on a health disparity need. It is important to try and find solutions. It is also of paramount importance to work locally. However, reaching the global arena when you have the chance should always be in our minds and hearts. I strongly believe bringing the international aspect at SNEB is a great starting point, and then, look for networking opportunities at the global level.

Dr. Murimi screening for nutrition & food risk factors. Page 6

SNEB Vice-President Spotlight

Q. Now, we would like to ask you to tell us a little bit about yourself and your current work in the field of Nutrition Education.

DINE AT THE 2014 SNEB ANNUAL CONFERENCE Dear DINE members, The Annual SNEB Conference is ready for you! Read the final program to see what you will want to attend, and also we encourage you to attend the sessions organized by our DINE division.

Conference Overview

How could you get involved with DINE at the 2014 SNEB Annual Conference?

OPTION #1: DIVISION BUSINESS MEETING This year our International Nutrition Education Division Meeting will be on Tuesday, July 1 from 11am-12:00pm at the 202D-Wisconsin Center. This meeting is a GREAT opportunity for meeting nutrition education specialists form different parts of the world, sharing ideas, and explore potential collaborations to meet our goals of promoting an international component among our SNEB members. Refreshments & snacks will be provided! Yummy!

SNEB 2014 Annual Conference Don’t miss the exciting Division of International Nutrition Education (DINE) sessions. Turn to pages 5, 9, 11, 14, 16 -18 to meet our speakers.

OPTION #2:CONFERENCE SESSIONS ORGANIZED BY DINE: This year, during the SNEB Annual Meeting, DINE will be organizing three sessions, in which one is on collaboration with the Healthy Aging Division. You are greatly encouraged to attend one or all of the following DINE sessions: • DINE Session 1: Nutrition Education as a Local and Global Issue: Practices, Priorities, Partnerships & Lesson Learned • DINE Session 2: Sustainable Interventions To Combat Food Insecurity And Related Malnutrition In Developing Countries • Healthful Aging: Improving the Health of At-risk Older Adults through Nutrition Interventions Page 7

DINE SESSIONS AT THE SNEB CONFERENCE Nutrition Education as a Local and Global Issue: Practices, Priorities, Partnerships & Lesson Learned

Description: In alignment with the conference theme, “Nutrition Education Impact: From Local to Global”, this session will explore best practices, priorities, achievements, challenges and opportunities on the implementation of effective nutrition education interventions, programs and/or capacity building approaches in the US and internationally; with the ultimate purpose of expanding the global awareness, learning and competitiveness in the field of nutrition education as a local and global issue. Lessons learned from this workshop will provide essential tools for nutrition educators, community leaders and health professionals for handling nutrition education and communication effectively, in both local and international settings. Speakers: Dr. Isobel Contento, Teachers College Columbia University; Dr. Judiann McNulty, Independent Consultant for FAO, Project HOPE, CARE and Mercy Corps; Msc. Ellen Muehlhoff, Nutrition Education and Consumer Awareness Group, FAO United Nations; and Dr. Xinia Fernández, University of Costa Rica. Moderator: Dr. Yenory Hernández, Texas A&M University

Sustainable Interventions To Combat Food Insecurity And Related Malnutrition In Developing Countries When: Tuesday July 1st, 2014, Time: 1:00 p- 2:00pm Description: Understanding what shapes dietary consumption patterns is essential in the fight against food insecurity. Similarly understanding that food security is not just about supply or access but quality as well is critical. This session will discuss how sustainable diets protect and respect biodiversity and ecosystems while being culturally acceptable, accessible, affordable, nutritionally adequate, safe, and healthy. Speakers: Dr. Mary Murimi, Texas Tech University; Dr. Wilna Oldewage-Theron, Val University of Technology; Dr. Lorraine J Weatherspoon, Michigan State University; Edda Lungu, Machinga Agriculture Development Division Moderator: Dr. Serah Theuri, University of Southern Indiana

Session In Collaboration with Health Aging Division: Healthful Aging: Improving the Health of At-Risk-Older Adults through Nutrition Interventions When: Tuesday July 1st, 2014, Time: 2:15pm- 3:15pm Page 8

Save the Dates

When: Sunday June 29th, 2014, Time: 2:15pm- 3:45pm

Dr. Isobel Contento

Meet Our Speakers

Isobel Contento, Ph.D., CDN is Mary Swartz Rose Professor of Nutrition Education, Coordinator of the Nutrition Program at Teachers College Columbia University, and Director of the Laure M. Tisch Center for Food, Education & Environment. She is particularly interested in the use of theory and research evidence to design nutrition education programs and the intersection of education and policy. She has been active in the Society for Nutrition Education and Behavior (SNEB) for many years, serving on various committees including the Journal committee, the Board of Directors, and currently the Board of SNEB Foundation. She has spoken widely on nutrition education for obesity prevention in the United States and internationally in such diverse places as Portugal, Taiwan, Mexico, and San Salvador. She has been a member of several national advisory committees including USDA’s Evidence Library for Nutrition Education. She works with graduate students to enhance their skills in designing theory-based nutrition education in school and community settings and provides workshops for other practitioners on nutrition education. She has published numerous articles and book chapters, and has served on the editorial boards of several journals. The second edition of her textbook, Nutrition Education, Linking Research, Theory and Practice was published in March, 2011.

“Food, Health & Choices program in Action.” In recent years, Dr. Contento’s research has focused on linking childhood obesity prevention to food system education in collaboration with colleague Dr. Pam Koch: one example is a 3-year intervention study with middle school students, “Choice, Control and Change”, funded by NIH, that sought to reduce the risk of overweight in youth through an emphasis on personal agency and autonomous motivation in healthful food and activity choices; and another is “Food, Health and Choices”, a current study with fifth graders funded by USDA compares classroom curriculum and wellness policy.

DINE Session #1- Contento’s Nutrition Education DESIGN Model For the DINE session, Dr.Contento will describe how following the DESIGN Model for planning theory-based, behavior focused nutrition education can help for the implementation of effective nutrition education programs at both local and international settings. Page 9

Judiann McNulty, DrPH, has thirty years of work experience in international health and nutrition including ten years directly implementing field programs in rural Latin America and twenty years working with international non-governmental organizations providing technical support and leadership in the design, implementation and evaluation of programs in twenty-five countries spanning Asia, Africa, and Latin America. She previously worked as a nutrition educator for WIC in Minnesota and Louisiana and served as Extension Food and Nutrition Specialist at the University of Wyoming. She currently works as a consultant to many international organizations. Assignments range from project design and evaluation to development of technical guides and training curricula to staff training and design of behavior change strategies, including conducting formative research. In this work, she travels extensively and spend time on the ground in remote and challenging regions.

DINE Session #1 - Challenges & Issues in Nutrition Education Dr. MacNulty is the author of the FAO document: Challenges and Issues in Nutrition Education (recommended reading), which was prepared for the Nutrition Education and Awareness group of the FAO. This document will serve as a background paper for the Second International Conference on Nutrition (ICN-2) that will be held at FAO Headquarters, in Rome, 19-21 November 2014. Based on this document and her vast experience on international nutrition education Dr. McNulty will share will all of us the main issues, challenges and opportunities in international nutrition education programs and initiatives Citation: McNulty J. 2013. Challenges and issues in nutrition education. Rome: Nutrition Education and Consumer Awareness Group, Food and Agriculture Organization of the United Nations. Available at: www.fao. org/ag/humannutrition/nutritioneducation/en/ Page 10

Meet Our Speakers

Dr. Judiann McNulty

Ellen Muehlhoff

Meet Our Speakers

Ellen Muehlhoff is Senior Nutrition Officer in FAO’s Nutrition Division. She heads the Division’s Nutrition Education and Consumer Awareness Group, whose work focuses on the dissemination of science-based nutrition information and support to policy formulation and capacity building in nutrition education in FAO Member Countries. The Group assists Member countries to develop nutrition education and consumer awareness programmes to create demand for healthy and sustainable diets and to stimulate nutrition-sensitive agricultural development. Ellen has a special interest in prevention of malnutrition and optimising the use of locally available family foods for better child feeding. She has 30 years of professional experience working as a nutritionist in Africa, Asia, the Near East, Latin America and the Caribbean in nutrition research, household food security, nutrition education and capacity development. She has worked for FAO for 24 years. She obtained a B.Sc. in Social Anthropology at the London School of Economics and Political Science in1980 and an M.Sc. in Human Nutrition at the London School of Hygiene and Tropical Medicine, 1983.

DINE Session #1- FAO Capacity Building in Africa For the DINE session, Msc. Muelhlhoff will share with us how capacity building and professional training approaches in nutrition education are being used around the world to improve the effectiveness of nutrition education initiatives. If you want to learn more about FAO work for promoting professional training in nutrition education in Africa please look at the following pages or check humannutrition/nutritioneducation/69725/ en/ for more detailed information including documents, reports, and newsletters.

Needs analysis reports for professional training in nutrition education.

Page 11


Education for Effective Nutrition in Action (ENACT)1 Background

To prevent  all  forms  of  malnutrition,  people  not  only   need  to  have  economic  and  physical  access  to  healthy   food,  they  also  need  to  learn  what  constitutes  a  healthy   diet,  in  particular,  what  nutrition-­‐related  health  issues   affect  their  communities  and  how  to  act  on  these  using   locally  available  foods.   Promoting  healthy  and  sustainable  diets  for  all   consumers  is  a  major  aim  of  FAO.  

Unfortunately, professional  training  for  effective  nutrition   education  is  almost  non-­‐existent  in  many  parts  of  the   world.  In  2010,  FAO  carried  out  a  needs  assessment  in   seven  African  countries  (Botswana,  Egypt,  Ethiopia,  Ghana,   Malawi,  Nigeria  and  Tanzania),  including  interviews  with   over  100  experts.  The  findings  showed  that  suitable   approaches  and  relevant  training  were  lacking  or  irregularly   available  in  most  sectors  and  settings.

Nutrition education  involves  helping  people  gain  the   knowledge,  attitudes  and  skills  needed  to  improve   their  diets  and  those  of  their  families  and  communities.   Nutrition  education  and  communication  is  an  essential   catalyst  in  the  success  of  food  and  nutrition  security   interventions.

FAO ENACT project

In collaboration  with  partners  from  national  universities   in  Botswana,  Ethiopia,  Ghana,  Kenya,  Nigeria,  Tanzania   and  Uganda,  a  basic  module  at  undergraduate  level  was   developed  and  later  piloted.  It  applies  the  best  practices   of  professional  training  in  nutrition  education.   The module consists of 10 course units that cover the basics  of  nutrition  education,  designing  and  implementing   a  nutrition  education  intervention,  and  the  institutional   framework  for  nutrition  education.  The  course  is   adaptable  to  local  demand  and  will  soon  be  available  as   an  online  module. A  training-­‐of-­‐trainers  course  (the  EAT  course)  is  being   developed  for  tutors  from  educational  institutions  that   wish  to  incorporate  the  ENACT  module  into  their  curricula   in  the  future.   An  optional  preliminary  course  in  basic  nutrition  (the   ABC-­‐N  course)  will  be  available  to  enable  students  who   lack  essential  nutrition  knowledge  to  follow  the  ENACT   module.  

1 Project  code:  GCP/INT/133/GER

Page 12

Piloting of  the  ENACT  module  in  African   universities

What’s next?  Promotion  of  ENACT  and  ENAF   modules

The piloting  phase  of  the  face-­‐to-­‐face  ENACT   module  is  almost  over.  Tutors  and  students  from  the   piloting  countries  provide  detailed  feedback  on  the   course.  Areas  included  workload,  content,  length,   clarity,  assessment  and  other  issues  encountered.   Piloting  students  and  tutors  also  shared  their  views,   comments,  photos  and  videos  during  the  piloting   process  via  a  Facebook  page  ( NutritionEducationStudentsAfricaNesa).

After revision,  the  modules  will  be  available  free   for  use.  Our  hope  is  that  they  become  part  of  the   university  curricula  in  the  universities  where  they   were  tested  as  well  as  in  other  universities. The  challenge  remains  to  ensure  the  sustainability   of  the  project  by  promoting  and  locating  the  ENACT   module  in  local  educational  institutions. The  training-­‐of-­‐trainers  course  (the  EAT  course)  is   an  important  tool  to  promote  the  ENACT  module   during  seminars  or  conferences  in  Africa  after  the   end  of  the  ENACT  project  (December  2014).  Finding   ways  of  doing  this  is  one  of  our  priorities.    

The module  is  currently  being  revised  following   the  feedback  received,  and  will  soon  be  ready  for   dissemination.   2

ENAF : Expansion  of  ENACT  to  Francophone  Africa

The ENAF  project  (le  projet  ENACT  en  Afrique   francophone)  started  in  January  2014  and  targets   francophone  Sub-­‐Saharan  Africa.  It  capitalises   on  the  work  carried  out  for  the  ENACT  project  by   translating  and  adapting  the  materials  produced   and  working  to  embed  them  in  francophone   universities  and  institutions. The  ENACT  and  ENAF  projects  are  funded  by  the   German  Ministry  of  Food  and  Agriculture  (BMEL).

2 Project  code:  GCP/INT/163/GER

Selected partners  will  begin  to  promote  and  pilot   the  EAT  course  at  the  International  Nutrition   Conference  in  Kenya,  March  2014,  as  well  as  at   the 6th  African  Nutrition  Epidemiology  Conference   (ANEC  VI)  in  Ghana,  July  2014. For  further  information  and  inquiries,  please  contact: Nutrition  Education  and  Consumer  Awareness  Group Food  and  Agriculture  Organization  of  the  United  Nations nutritioneducation/69725/en/

Page 13

Dr. Xinia Fernández

DINE Session #1 - PONGALE VIDA: Childhood Obesity Prevention in Costa Rica For the DINE session, Dr. Fernández will share with us innovative and culturally-appropriate strategies to integrate nutrition education and environmental strategies aiming to prevent childhood obesity among Costa Rican school-aged children. If you want to learn more about her work in Costa Rica for preventing childhood obesity from a socio-ecological perspective take a look to the 2 following mini-posters.

® -

PONGALE VIDA: Strategies for childhood obesity prevention in elementary schools, Costa Rica

Fernández, Xinia; Sánchez, Karolina; Ureña, Ivannia; Blanco, Deidamia; Mattey, Paola; Jara, Elizabeth. School of Nutrition, University of Costa Rica

Educational support material

Support manual for teachers and Worksheets for students Daily planner for the promotion of healthy snacks and the consumption of local and seasonal products

Multimedia support material to enhance physical activity

(506) 2511-3043(tel)/ /póngalevida

Page 14

Meet Our Speakers

Dr. Xinia Fernández graduated from the University of Costa Rica with a “Licensure in Human Nutrition”. She received her masters and doctoral degree from Indiana University, majoring Nutritional Sciences. She has worked as a faculty member/ researcher at the School of Nutrition- University of Costa Rica, Costa Rican Health Research Institute (INISA) and the Central American Population Center (CPP). Her research interests include childhood obesity prevention, child and maternal nutrition, health promotion, food security and healthy aging. file/d/0B4pK7w3r4dc-eTBYMzJTX3JuQ2c/edit?usp=sharing

® PONGALE VIDA: Strategies for childhood obesity prevention in elementary schools, Costa Rica Fernández, Xinia; Sánchez, Karolina; Ureña, Ivannia; Blanco, Deidamia; Mattey, Paola; Jara, Elizabeth. School of Nutrition, University of Costa Rica COVERAGE Results

Purpose To contribute in the prevention of childhood obesity through the development of suitable strategies to apply in Costa Rican Public Schools

Methods A group of strategies for childhood obesity prevention were developed using the stages of change theory and the ecological model with two main objectives: to promote physical activity and healthy eating. The strategies included activities for the classroom, the school, the family and the community. The design was the joint effort of researchers of the School of Nutrition at UCR, elementary teachers and community leaders of La Union County in Costa Rica.

PONGALE VIDA Model was developed according to the national curricula for elementary schools with particular st nd th focus on 1 , 2 and 3 grades. A package of nutrition education materials to be use for teachers within the regular curricula was designed including: worksheets for using as a part of regular subjects, a daily planner for using local produce and improve lunches and snacks and a multimedia for promoting physical activity with 15 minutes in the classroom and active recess. The family was included through the strategy named Family Sundays and Healthy Homes. Community involvement is a must. Teachers play a key role promoting self-efficacy in children.

Community Leadership and Family Sundays

Number of teachers trained and children included in Póngale Vida interventions 2009-2013 Place Number Year of Number of of training children teachers La Unión (Villas) 9 2009 600 La Unión (Concepción) Los Santos (Dota, Tarrazú, León Cortés) Turrialba (Complementay subjects, 1-3th grades) Turrialba (1-6 th grade) Turrialba (Pre. schoolers) TOTAL



















Community School for parents and Healthy Homes

Applications to Child Nutrition Professionals



Workshops and Training for Teachers

Didactic Support Materials Classroom Active Recess and Daily 15 Minutes of Physical Activity

Childhood obesity prevention requires of an increase in self-efficacy in children through the modification of all settings that influence eating choices and physical activity preferences such as the classroom, school facilities, family practices and community engagement. Teachers play a main role in the process, but it needs support of the family and community leaders. Interventions and follow up periods should be 2-3 years in order to see significant changes.

(506) 2511-3043(tel)/ /póngalevida

: Scenarios to promote self-efficacy for Childhood Obesity Prevention

Page 15

Lorraine J. Weatherspoon PhD, RD is an associate professor and Director of the Didactic Program in Dietetics in the Department of Food Science and Human Nutrition at Michigan State University. A native of Durban South Africa, she completed her BS in Dietetics and internship in South Africa where she worked for 5 years as the only dietitian in a 750 bed hospital before coming to the US and completing an MS with a focus in Clinical Nutrition at West Virginia University and PhD in Human Nutrition at The Pennsylvania State University. She teaches two senior level dietetics classes (Lifecycle Nutrition and Socio-cultural Aspects of Food and Eating) and conducts research. Her research focus, grant funding and publications are in the area of “Diet-Related Health Disparities: Role of Dietary, Lifestyle and Ecological Factors in Risk, Prevention and Management. She has a special interest in Diabetes especially Type 2 Diabetes in both Adults and Children with regard to early identification, efficacy of control and prevention/management of complications. In this respect she has been integrally involved examining the new and growing problem of Type 2 diabetes in Children and Adolescents both nationally and in Michigan; and working closely with extension and Family and Child Ecology to develop effective patient centered approaches to better diabetes management. A secondary research interest is child survival especially from an international perspective. An emerging area of disparity research for her is HIV/AIDSwhich ties in closely with her child survival interest and is also being linked to Type 2 diabetes from an abdominal hyper-lipotrophy perspective. Dr. Weatherspoon is the proud recipient of several awards and honors which include: National Reviewer of Dietetic Programs for the Accreditation Council for Education in Nutrition and Dietetics, Outstanding Dietetics Educator Award for Michigan, appointment to the first Michigan Board of Dietetics, Senior Council Outstanding faculty Award for Michigan State University, Camden Teacher-Scholar Award in the College of Agriculture and Natural Resources at Michigan State University, and the Minority Access Incorporated National Faculty Role Model Award.

DINE Session #2 - Sustainability in Food Security & Health in African Children With HIV Dr. Weatherspoon’s presentation at SNEB will be on “Sustainability in Food Security and Health Beyond ARV treatment in Children with HIV/AIDS: Perspectives from Interventions in Botswana and Tanzania” The nutritional aspect of HIV/AIDS has been a neglected dimension in the management and care of

HIV/AIDS affected individuals and the health sustainability of food security interventions, especially in children. While the role of drugs, such as anti-retroviral treatment cannot be under-estimated, other more affordable and sustainable alternatives must also be explored. Globally, reports are showing that a good diet is one of the simplest means of helping people live with HIV/AIDS and may even help delay the progression of the deadly virus. This presentation will provide insight into the development of bean based culturally acceptable food products that were developed for and tested in children with HIV/AIDS in Botswana and Tanzania. Data will be presented on some key findings from the two studies to illustrate the potential for a sustainable solution to a serious problem in vulnerable populations such as children in these and other similar situations. Page 16

Meet Our Speakers

Dr. Lorraine J. Weatherspoon

Meet Our Speakers

Dr. Wilna Oldewage-Theron Dr. Oldewage-Theron is a registered dietitian and Director of the Research Centre of Sustainable Livelihoods (CSL) at the Vaal University of Technology (VUT), South Africa. She has a PhD in Dietetics, and is an NRF-rated researcher focusing on addressing household food insecurity and malnutrition, specifically related to micronutrient deficiencies. Since 2002, she has been involved in a number of community development research projects in Eatonside, Sharpeville, Orange Farms, Boipatong, Bophelong and Qwa-Qwa to address household food security and malnutrition through nutrition education initiatives involving both children and their caregivers. Her community research and development programs at present are mainly focused on soy applications and the nutritional benefits of soy. She is further primarily responsible for managing, marketing and funding of the CSL, Soy Nutrition Education as well as the supervision of postgraduate students and dissemination of research. She has successfully supervised eight DTech- and 23 MTech students, and is author/co-author of 58 full-length peer reviewed papers, mostly in international journals. She has presented at various national and international conferences and co-authored 35 abstracts and six articles published as part of conference proceedings.

DINE Session #2 - Household Food Insecurity & Malnutrition Dr. Wilna Oldewage-Theron’s presentation at SNEB will be on “Addressing Household Food Insecurity and Malnutrition in a Low-Income Community: A Case Study From Africa”. Previous cross-sectional studies conducted in the rural Qwa-Qwa, situated in the Free State province of South Africa, have shown high levels of poverty, household food insecurity, poor nutrition knowledge and dietary intake behaviors in children aged 6-13 years old and their caregivers. In particular the objective of the study conducted by researchers at the Centre of Sustainable Livelihoods (CSL) was to plan and implement community participatory projects with appropriate food and nutrition intervention studies to address malnutrition in children through improved household food security. The conceptual framework, methods and results from all different interventions (nutrition education, vegetable gardening, skills training) undertaken will Nutrition Education Among Primary School Children in Qwa-Qwa be discussed.

Page 17

Edda Lungu

DINE Session #2 - Using Locally Available Foods To Combat Malnutrition in Malawi Her presentation at SNEB will be on “The Development Of Weaning Diets Using Locally Available Foods To Combat Malnutrition And Food Insecurity In Malawi�. Her work involves providing nutrition

education to communities. As part of this ongoing initiative weaning products were developed using locally available crops to promote consumption of nutritious food and promotion of the developed products through nutrition education to mothers with children less than 5 years of age. The research aims at improving the protein and vitamin A intake of children using the Edda providing education to Malawi mothers. locally available crops such as legumes (cowpeas) and tubers like orange fleshed sweet potato (OFSP) that are usually produced by the mothers themselves but lack knowledge and skills on use and preparation. When grown these crops would be put up for sale and not home consumption. Laboratory tests were done on the developed products to see the nutrient content especially protein, vitamin A, fat and some physical characteristics of the products were determined. The products were then put forward to the rural mothers that have children so as to access the acceptability of the products through sensory testing and if they would indeed feed them to their children. Overall, her current work involves empowering rural poor mothers to improve the diet of young children of weaning age to combat Protein Energy Malnutrition (PEM) and vitamin A deficiency, which are high in Malawi by using the locally available foods. Behavior change techniques such as classroom education coupled with practical cookery sessions were used to the mothers so that they put they practice in their home. The A Mother doing sensory mothers were provided with cowpea seed and OFSP vines so that mothers can test of a porridge and biscuit snack food high in start growing on their own. The mothers are visited in their homes to see if they protein and Vitamin A from practice what they were taught. local foods.

Page 18

Meet Our Speakers

Ms. Edda Lungu is a Food and Nutrition officer at the Malawi Ministry of Agriculture and Food Security as well as a master student in food science at Michigan State University.

Recipes Around The World

Washoku and Japanese Cooking This article was written by Tomoko Osera, PhD Kobe Women’s University & Takaduradai Kindergarten


Traditional Dietary Dishes from Japan Respect for Nature • In 2012, Japan submitted the nomination file of “WASHOKU”-Traditional Dietary Dishes from the Japanese Culture- to the Representative List of Intangible Cultural Heritage of UNESCO. • WASHOKU is a social practice based on an essential spirit of the Japanese culture-“respect for nature” that is closely related to sustainable use of natural resources. Essential Elements of Washoku • Sustainable use of natural and a variety of fresh ingredients. •

Obesity prevention & promotion of health through well-balance/healthy diets.

Cooking techniques and use of nature for the presentation of Washoku dishes.

Connection with annual events, including New Year’s celebration to reinforce Japanese traditions.

Page 19

Tofu and Wakame Seaweed

Tofu and wakame make the best combination for miso soup

Basics of Japanese Cuisine

Prior to cooking, it is important to know the very essentials of Japanese cuisine specifically the ways in which to prepare basic stock, and miso soup.

How to Prepare Basic Stock

Dashi or basic stock plays a very fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately

Konbu Kelp and Katsuo-Bushi Dried Bonito Stock

■Ingredients (Makes 31/3U.S.cups)

1 or 2 pieces of 4-inch konbu kelp to 1 oz kasuo-bushi (kezuribushi) dried bonito flakes33/4 U.S cups cold water 2/3



Wipe konbu kelp with a cloth to clean. Fill a bowl with cold water and add the kelp. Let stand for about 20 min. Transfer the kelp and water prepared in 1 above to a pot, and place it over medium heat. When small bubbles appear from the pot bottom, remove the kelp immediately.


When the liquid begins to boil, add all the dried bonito flakes all at once. Turn down the heat a little, and simmer the liquid for a few minutes while removing the foam thoroughly.


Turn off the heat. Wait until all the dried bonito flakes sink to the pot bottom. Strain the liquid through a sieve of fine mesh or paper towel slowly to obtain the clear soup in a bowl.


1 Cut the tofuand wakame


seaweed into bite-sized pieces. Cut the naga-negi onion using the edge cut technique. Pour the stock into a pan, and bring to the boil over a medium heat. Add the tofu and wakame seaweed, and remove from the heat before coming to the boil. Add the miso gradually into the soup while softening with some stock and dissolving on a ladle. Sprinkle on the chopped naganegi onions, and ladle into individual bowls.

Kyaraben (Homemade lunch box) •

Kyaraben is a style of elaborately arranged bento (Japanese boxed lunch) which features food decorated to look like people, characters from popular media, animals and plants.

Tips on tips

Handle tofu carefully as it tends to crumble easily.

Variations of Miso Soup Ingredients

Onigiri •

Originally, a decorated bento, which was intended to increase the children’s preference to different types of foods.

Kyaraben has now evolved to the point where national contest are held.


●Eggplant, tofu and deed-fried tofu ●Cabbage and deep-fried tofu ●Potato and wakame seaweed ●Spinach and deep-fried tofu


WASHOKU Government of Japan yokubunka/ich/pdf/leaflet_e2ok.p df (2014.5.12) Recipes of Japanese Cooking Natume publishing company in Japan. Super Sied (2008-5-10). “Kyaraben: Japanese Character Lunch Boxes”. Weird Asia News. Itoh Makiko (2009-7-10). “The 3rd sanrio charaben contest winners are announced”. Just Bento.

Page 20

(Rice balls)

Recipes Around The World


1/2 cake “silken” kinugoshitype tofu 2/3 oz wakame seaweed 1 1/5 inch naga-nege onion 2 Tbsps miso


Recipes Around The World

Recipe ChannaChaat

This article was written by Zubaida Qamar PhD student Texas A&M University


Nutrition & Health Facts •


is a country located in the South Asian region and has a diverse landscape.

According to the Pakistan’s National Nutrition survey 44% of children under five are chronically malnourished and 15 % acutely malnourished.

Due to the malnutrition related issues in this country, the Pakistan government agreed to support the “Scaling Up Nutrition Plan” guided by the World Health Organization and Food Agriculture Organization.

The ultimate goal of the “Scaling Up Nutrition Plan” is to have “a well-nourished nation with sound human resource that effectively contributes to the National Development and Prosperity”. Sources: • •

Page 21

Channa Chaat (Chickpea Salad with yogurt)

• •

• •

• • • •

• •

Pakistani cuisine is known for its strong and rich flavors but varies according to geographical regions. There is a lot of region-based variety in available food items in terms of vegetables, meats, fruits etc. Rice and wheat breads are staple part of diet and are eaten frequently. Other dishes made with vegetables and meat could be eaten with a wheat flour bread (which comes in multiple varieties such as Roti, Naan, Chapati etc.). The vegetable and meat dishes are mostly made in an onion and tomato base sauce. Tea (called chai) is also very popular and people like to drink tea with milk and sugar. During tea-time, snacks such as samosa, pakora, chaana chaat etc. are commonly consumed. Rich desserts are generally eaten after meals or on special occasions. Popular desserts are kheer,sawayan(vermicelli),gulab jaman,jalebi, etc. In Pakistan, there is a majority Muslim population. They consume Halal foods, which are basically permissible foods for the Islamic dietary standards. In addition, products containing alcohol and pork are not consumed. Pakistani cuisine has been shaped by many factors, which include climatic changes, religion, influences from neighboring countries and globalization.

2 cups 2 cups 2 1 1 For

Directions: 1-Bring a pot of salted water to boil. Cut the potatoes

in small bite-size pieces. Add the potatoes and boil until cooked, then drain. 2-Put yogurt in a bowl and whisk it lightly. 3-Cut the onion and tomato in small cubes and add them to the whisked yogurt. 4-Add boiled potatoes and chickpeas to the yogurt as well. 5-Season with salt, pepper and chili powder, according to taste. 6-Garnish the dish with cilantro and serve chilled.

Note: To add more tanginess to the dish, use tamarind paste/chutney. More About the Author of This Article!

Zubaida Qamar is from Pakistan and is currently a nutrition doctoral student at the Department of Nutrition and Food Science, Texas A&M University.

She is part of the design team, which developed the 2014 Summer DINE Newsletter. For this issue, she has kindly shared with us the Pakistani recipe for preparing chickpea salad with yogurt. Zubaida really enjoys promoting healthy preparation techniques using Pakistan-traditional recipes and/or ingredients to promote healthy eating. Do take advantage of this recipe, and enjoy it by immersing yourself in the preparation of this

Page 22

Recipes Around The World

Pakistani Cuisine

Ingredients: Chickpeas (ready to use) Yogurt (low-fat) Potatoes (small) Onion (medium) Tomato (medium) Cilantro (chopped) garnishing Salt, Pepper and Red chili powder (According to taste)

Society of Nutrition Education & Behavior

VOLUNTEERS ARE NEEDED • Leading and designing future issues of the DINE newsletter • Publishing articles/share nutrition education stories for our coming 2014 DINE Fall Newsletter. • Starting the DINE facebook page • Creating a new brochure for our DINE division. • Proposing/creating/participating at potential SNEB webinars that include an international perspective. • Planning the DINE sessions & inviting international speakers for next year’s SNEB Annual Conference • Being part of the team who would be developing a toolkit on International Nutrition Education for the year 2014-2015. We would like to start discussing ideas at this year’s Annual Conference. If you are willing to collaborate on any of these activities contact us at:

SAVE THE DATE !! Conference



Web Link

FNCE 2015

October 3 - 6

Nashville, TN About/Content.aspx?id=7533

SNEB 2015

July 25 - 28

Pittsburgh, PA events/conference.html


June 2-6

Edinburgh, Scotland annual-meeting/index.cfm

ICO 2015

May 25 – 26


12th Asian Congress of Nutrition

May 14 (Thu) - Paci­co Yokohama, 18 (Mon Japan

Page 23

Dine summer2014 societyofnutritioneducation&behavior  
Dine summer2014 societyofnutritioneducation&behavior