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Food and Nutrition
Section Newsletter
Fall 2007

Message From the Chair

As the season has turned toward cooler weather and fall foliage, we look forward to the excitement of our Annual Meeting and the change of our Section Council.  The program planned by Sibylle Kranz for this year in Washington, D.C. is extraordinary, with an unprecedented number of collaborative sessions.  Environmental Health, Maternal and Child Health, and Health Education Section leadership have work with us to create multidisciplinary sessions that will educate us, as well as offer opportunities for collaboration - both through APHA and in our professional lives.  I hope you plan to be there to take advantage of all that the meeting has to offer this year.

The Section workgroups have progressed, and advocacy has advanced APHA policies.  Several were submitted in collaboration with Environmental Health (sustainable food systems), the newly formed Physical Activity SPIG (several foundation policies), and MCH (breastfeeding).  As is outlined in this edition of the Newsletter, our Food Safety workgroup continues to be active, and also submitted a resolution to strengthen the safety of our food supply.  The Child Overweight workgroup has also worked to put together the first of several seminal checklists (of sorts) patterned after the Baby Friendly Hospital Initiative.  These will be used as tools to link our members to existing resources and to increase advocacy on these issues through the affiliates.  

The energy of the Section has been electric this year, as many members have worked hard on a wide range of initiatives.  Active members have included several who stepped forward during the year looking for ways to be active.  I encourage every member to find a way to be active, in both the Section and their affiliate, which suits their skills, needs and interests.  My best to you all at the close of my year as your FNS APHA leader. I look forward to the upcoming new year with Barbara Laraia in the driver's seat.

FN Section News

 

Food and Nutrition Section Meetings, Awards and Events

  • Saturday, Nov. 3: 2:00 - 5:00 p.m.: F&N Section Council Meeting
  • Sunday, Nov. 4: 2:00 - 5:00 p.m.: F&N Section Meeting (open to all)
  • Sunday, Nov. 4: 6:30 - 8:30 p.m.: F&N Section Awards Reception (open to all, cash bar, food provided)
  • Monday, Nov. 5: 7:00 - 8:00 a.m.: interested F&N members to pre-plan the Annual Meeting in 2008
  • Monday, Nov. 5: 4:00 - 4:30 p.m.: F&N Section Council Discussion of APHA Executive Board Candidates (in the hallway in front of the lecture room for the "Environmental and Policy Approaches to promoting Physical Activity" oral session, room number TBA)
  • Monday, Nov. 5: 6:30 - 8:30 p.m.: Agnes Higgins Award Lecture and Reception (cash bar and food provided)
  • Tuesday, Nov. 6: 6:30 p.m.: Joint Social of the F&N and Environment Sections (location TBA, cash bar, food provided)

 

FNS Announces Awardees

The Food and Nutrition Section announces this year's awardees:

Excellence in Dietary Guidance Award

Tracy A. Fox, MPH, RD

President, Food, Nutrition & Policy Consultants, LLC

 

Tracy Fox, president of Food, Nutrition & Policy Consultants, LLC, has over 20 years of experience working in the federal government and the private sector, and has extensive experience in federal nutrition policy and the legislative and regulatory process. Her clients include/have included federal, state and local agencies including the U.S. Department of Agriculture and Centers for Disease Control and Prevention, non-profit organizations including the Produce for Better Health Foundation, Action for Healthy Kids Foundation and the National Food Service Management Institute, public health departments and educational agencies, grocery store chains and public relations firms, where she provides advice and expertise on policy and nutrition initiatives. Areas of expertise include child nutrition and school health, federal/state and local nutrition policy, advocacy and government relations. She has presented and spoken at national, state and local venues across the country and is quoted and appears regularly in media outlets (print and TV) on subjects including school nutrition, children’s health, obesity, and nutrition policy. Prior to forming her consulting company Fox was with the Government Relations office of the American Dietetic Association in Washington, D.C. and with the U.S. Department of Agriculture in the food and nutrition assistance arena. Fox serves on numerous boards and committees for organizations, including the Institute of Medicine School Foods Committee, the D.C. Dietetic Association, Society for Nutrition Education, National Cancer Institute, American Academy of Pediatrics, Montgomery County School Health Council and PTA and is a retired Commander in the U.S. Navy Reserves. Fox received a Master of Public Health from the University of Pittsburgh Graduate School of Public Health, and a Bachelor of Science, cum laude, in the Coordinated Undergraduate Program in Dietetics at Hood College.

 

Mary C. Egan Award

Arnell Hinkle, RD, MPH, CHES

Executive Director, California Adolescent Nutrition and Fitness Program

 

Arnell Hinkle is the founding executive director of the California Adolescent Nutrition and Fitness (CANFit) Program. Hinkle has experience working directly with African American, Latino, Southeast Asian, Filipino, and American Indian low-income communities throughout California.  Her efforts to produce culturally appropriate nutrition and physical activity education training resources emphasizing youth leadership are nationally recognized, and she has provided training, technical assistance and consultation to community and after school organizations, and numerous local, state and national agencies including the 100 Black Men of America, Inc., South Dakota Lakota Sioux Diabetes Education Project, the Region 10, U.S. Bureau of Maternal and Child Health, and the Centers for Disease Control and Prevention.  She is a recipient of the 2003 Robert Woods Johnson Community Health Leader Award.  As a Eureka Communities Leadership Fellow, Hinkle worked with the Washington, D.C.-based policy group, Forum for Youth Investment, to examine how the youth development field can incorporate nutrition and physical activity standards into after-school programs. In 2005, Hinkle received the Rockefeller Foundation’s Bellagio, Italy Study Center Fellowship in recognition of her experiences designing and implementing nutrition and physical activity programs for Asian American, Pacific Islander, Latino, and African American adolescents. Arnell is a registered dietitian, certified health education specialist, organic gardener, and former restaurant chef.

 

 

Catherine Cowell Award

Marion Standish, JD

Director, Disparities in Health Program, The California Endowment

 

Marion Standish joined The California Endowment with an extensive legal and philanthropic background.

 

As program director for The Endowment’s Disparities in Health program, she leads the foundation’s efforts to develop program initiatives to reduce health disparities. In that capacity Standish serves as lead officer on many of The Endowment’s major funding initiatives, including Healthy Eating Active Communities, supporting community coalitions to develop and implement policies and programs to reduce obesity; Community Action To Fight Asthma, focusing on reducing environmental triggers for asthma among school-aged children; and, The Partnership for the Public’s Health , a five year program designed to build strong, effective partnerships between local public health departments and the communities they serve. She also designed The Endowment’s partnership project with The Rockefeller Foundation, California Works for Better Health, a four year effort to build the capacity of community-based organizations to improve neighborhood health status through regional employment strategies.

 

Previously, Standish served as senior program officer for The California Endowment. In that capacity, she managed The Endowment’s San Francisco office and was responsible for overseeing the grant-making activities in the Bay Area. She conducted outreach to organizations to increase their awareness of funding opportunities, reviewed health-related grant proposals from community-based organizations, helped to develop programs to assist underserved communities and monitored a portfolio of foundation grants.

 

Prior to joining The Endowment, Standish was founder and director of California Food Policy Advocates (CFPA), a statewide nutrition and health research and advocacy organization focusing on access to nutritious food for low-income families. Before launching CFPA, she served as director of the California Rural Legal Assistance Foundation, a statewide advocacy organization focusing on health, education and labor issues facing farmworkers and the rural poor. She began her career as a staff attorney with California Rural Legal Assistance, a federally funded legal services program.

 

Standish serves on the board of directors of the Food Research and Action Center, the San Francisco Community Boards Program, and the Neighborhood Funders Group. She was recently appointed by California’s Chief Justice to the Judicial Council’s Legal Services Trust Fund Commission and by Mayor Gavin Newsom to San Francisco’s Children Youth and Families Commission. Marion received her J.D. from the University of San Francisco School of Law, and both her M.A. and undergraduate degrees from New York University.

 

Student Award

Diana S. Grigsby-Toussaint MPH, PhD Candidate, University of Illinois at Chicago

 

Abstract #161228

3173.0: Monday, Nov. 5, 2007 - Board 7
Systematic observations of retail food stores in Southwest Chicago

Diana S. Grigsby-Toussaint, MPH1, Shannon N. Zenk, PhD2, Susan J. Curry, PhD3, Michael Berbaum, PhD3, and Jonathan Fowler, BS4. (1) Department of Community Health Sciences, University of Illinois at Chicago, 1603 W Taylor Street, Chicago, IL 60608, 617-388-7586, dgrigs1@uic.edu, (2) College of Nursing, University of Illinois at Chicago, 1747 W Roosevelt Rd, 845 S Damen Avenue, MC 802, Chicago, IL 60612, (3) Institute for Health Research and Policy, University of Illinois at Chicago, 1747 W. Roosevelt Road, Chicago, IL 60608, (4) Department of Biostatistics, University of Illinois at Chicago, 1603 W Taylor Street, Chicago, IL 60608

Background. There is growing interest in understanding contributions of the neighborhood retail food environment to dietary behaviors. In this presentation, we will describe food options (food availability, selection, quality and price) at retail food stores in five predominately African-American and Latino community areas in Southwest Chicago, and compare these food options by neighborhood (census block) racial/ethnic composition. The study was conducted in collaboration with the Illinois Prevention Research Center.

Methods. We developed a food store audit tool for use in African-American and Latino neighborhoods. Over a four-month period, one of two observers visited 172 retail food stores twice exactly 14 days apart. Observers documented the availability of healthy (e.g., corn tortilla) and less healthy (e.g., flour tortilla) food options, including the availability of 122 fresh, frozen, and canned fruits and vegetables. Observers also assessed prices of select food items, as well as the quality of select fresh fruit and vegetables.

Results. Initial findings regarding food availability indicate that across neighborhoods, most stores (86 percent) had canned fruits and vegetables, but only 37 percent provided fresh options. Stores were less likely to have healthier food options. For example, while 74 percent of stores sold white rice, only 11percent sold brown rice. Approximately 82 percent and 15 percent of stores carried whole milk and skim milk, respectively.

Conclusion. The results suggest that individual-level interventions may have limited success in improving dietary behaviors in racial/ethnic minority neighborhoods if the retail food environment is not addressed. Interventions are needed to increase healthy food options in these neighborhoods.

Special Section: Food Safety

Thanks to Guest Editors: Janice Adams-King, RN, MS and Sara Fein, PhD

Food Safety Session at APHA

The Food Safety Sub-committee of the Food and Nutrition Section organizes a session on Food Safety each year at the Annual Meeting.  This year, it is session 5167.0 on Wednesday, Nov. 7, from 2:30-4:00 p.m.  The purpose of this year’s session is to present current information about food safety practices of the American population, factors associated with the safety of food preparation practices, and characteristics of effective food safety education.  Information will be presented about specific foods, including meat and chicken, fish, eggs, fresh produce and infant formula.  Information about produce includes both consumer and grower perspectives.

 

This sub-committee has also been active in APHA policy work.  We reviewed all APHA policies related to food safety and listed the outdated ones for archiving.  We wrote and submitted an over-arching food safety policy in 2006-2007, which was returned to us for revision.  We are planning to complete the revisions in time for this year’s policy cycle.

 

Anyone interested in participating in the committee or obtaining more information about it is encouraged to come to the oral session and to contact one of the co-chairs, Janice Adams-King (301-344-4745) or Sara Fein (301-436-1824).

Partnership for Food Safety Education Celebrates Its Tenth Anniversary

U.S. Department of Agriculture Secretary Mike Johanns and FDA Commissioner Andrew von Eschenbach addressed Congressional staff, Partnership contributing members, federal liaisons, donors, and other guests at a breakfast anniversary celebration of the Partnership and Fight BAC! on Sept. 18, 2007.

A beautiful day and Capitol-view terrace served as backdrop for the celebration where the Partnership honored Congresswoman Rosa DeLauro, D-Conn., for her commitment and support of food safety education programming.

 

 

 

"It is just very encouraging that during the 10 years of the Partnership's existence the roster of its association members has expanded so dramatically and impressively, Johanns said. "I think this reflects a broad recognition that everyone involved in this industry has a stake in making sure that our food supply remains abundant, it remains safe, and that American consumers enjoy the highest possible level of protection from foodborne illness.

 

Commissioner von Eschenbach said, "We look at food safety from a process of prevention, intervention through to response.  One of the most important groups in that process is, in fact, consumers."

 

 

DeLauro said, "Education is a daunting task and a big responsibility – a shared responsibility. To be sure laws must be updated and enforcement must be more vigilant – but when it comes to food safety, the true front lines in our battle against foodborne illness are the individual consumers making individual decisions about how he or she handles food. And the best weapon we can provide is knowledge. No one does that better than the Partnership. And I am certain that over the next 10 years, you will continue to extend your reach as the national standard bearer for increased awareness, quality information, and better policy – improving the science and practice of food safety education."

 

To view the transcript of Secretary Johanns’ remarks and the press release, go to www.fightbac.org.

Making School Kitchens Safer

A sweeping change went into effect in July 2005 to improve the safety of food served in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) in all school cafeterias nationwide.  It was the implementation of a law passed (the Child Nutrition and WIC Reauthorization Act of 2004) that required all school foodservice settings to have food safety plans based on HACCP (Hazard Analysis and Critical Control Point) principles, in addition to increasing the mandatory food safety inspections from once per year to twice.

 

This new food safety requirement has an enormous impact because it affects some 100,000 schools across the country.  Schools alone serve nearly 29 million lunches and 8 million breakfasts each day in the NSLP and SBP. Since the law required a HACCP-based program, one had to be found that would fit school foodservice, which is very similar to retail foodservice.  The Process Approach to HACCP, formulated by the Food and Drug Administration and vetted with members of the Conference for Food Protection, was adapted for use by schools and released as Guidance in June 2005.  Because school foodservice settings range from satellite kitchens that serve pre-cooked and heated foods to full-scale central kitchens, guidance had to be flexible enough to meet these varying needs.

 

The Process Approach to HACCP differs from traditional HACCP in that menu items can be grouped into similar processes, as the hazards are similar.  It breaks down food preparation into three basic processes determined by the number of times the food goes through the temperature danger zone (TDZ) (41 – 135 ˚F, according to the 2005 Food Code).  The three processes are as follows:

  • Process 1:  Food preparation with No Cook Step (no trips through the TDZ).
  • Process 2:  Preparation for Cook and Serve (one trip through TDZ).
  • Process 3:  Preparation for Cook, Chill, and/or Reheat, and Serve (more than one trip through the TDZ).

The Process Approach works well in foodservice establishments with a variety of menu items and in varying types and sizes of facilities.  School foodservice outlets that already used traditional HACCP were not required to revise their plans to use the Process Approach.  In addition to using the Process Approach in the Guidance for schools, standard operating procedures were developed to assist with their overall plans.

 

Oversight of HACCP implementation is conducted by the state agency that administers the NSLP and SBP.

 

The food safety inspections must be conducted by a state or local government agency responsible for food safety regulations.  More frequent inspections may still be required by state or local governments.  In addition, schools must post, in a publicly visible location, a report on the most recent food safety inspection, and provide a copy of the food safety inspection report to the public upon request.  State agencies must report to USDA annually on the number of inspections conducted.

 

For further information, go to the USDA Food and Nutrition Service Web site and click on “food safety.”

Food Safety: Immune Compromised Brochure Series Is Available

Janice Adams-King

United States Department of Agriculture

 

Foodborne illness remains a public health challenge in the United States, with an estimated 76 million illnesses, 325,000 hospitalizations and 5,000 deaths annually.  Everyone is at risk for contracting a foodborne illness; however, young children, pregnant women, older adults, and those with a weakened or compromised immune system are at greater risk for experiencing a more serious illness or even death. 

 

Though preventable, research shows that consumers may not be aware nor practice all of the safe food handling behaviors, i.e., Clean, Separate, Cook and Chill, necessary to protect themselves from contracting a foodborne illness.  To educate consumers about safe food handling behaviors, the United States Department of Agriculture has historically developed campaigns, publications and other media to help educate general and at-risk populations about foodborne illness and safe-food handling practices. 

 

Recently, USDA developed Food Safety: The Immune-Compromised Brochure Series that targets transplant recipients, people with HIV/AIDS, diabetes, cancer, and older adults.   This Series is a tool to help educate health care professionals, patients, and caregivers about safe food handling to prevent foodborne illness among these targeted groups.

 

USDA encourages you to view the Series by accessing the links below. 

 

The link to access the Immune-Brochure Series is   
Food Safety for Older Adults (PDF Only; 1.4MB) | Text-Only PDF
This 24-page color brochure has tips especially for those ages 65  and older. Text-only version has been optimized for accessibility.


Food Safety for People with Cancer (PDF Only; 1.4MB) | Text-Only PDF
This 24-page color brochure has tips especially for people who have been diagnosed with cancer. Text-only version has been optimized for accessibility.

 

Food Safety for People with Diabetes (PDF Only; 1.4MB) | Text-Only PDF
This 24-page color brochure has tips especially for people who have been diagnosed with diabetes. Text-only version has been optimized for accessibility.


Food Safety for People with HIV/AIDS (PDF Only; 1.4MB) | Text-Only PDF
This 24-page color brochure has tips especially for people who have been diagnosed with HIV/AIDS. Text-only version has been optimized for accessibility.


Food Safety for Transplant Recipients (PDF Only; 1.4MB) | Text-Only PDF
This 24-page color brochure has tips especially for people who have received bone marrow or solid organ transplants. Text-only version has been optimized for accessibility.


Tear-Out Card from the Brochures (PDF Only; 1MB)
Food Safety Tips for Smart Shoppers; food safety resources.

Impact on Illness: Recent Learning on Safe Food Handling

Shelley Feist , Executive Director

Partnership for Food Safety Education

www.fightbac.org

(202) 220-0651

 

The Partnership for Food Safety Education (Partnership or PFSE) 10 years ago created the Fight BAC!® campaign and tested with consumers the four key messages of Clean, Separate, Cook and Chill to raise awareness of what they could do when handling food to reduce the risk of foodborne illness.

 

At a recent Partnership panel before the Institute of  Food Technologists’ annual conference in Chicago, experts from the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration, and the U.S. Department of Agriculture Food Safety and Inspection Service talked about what their agency’s research tells us about consumer perception of risk, what behaviors might be contributing to some cases of illness, and how education programming might be improved to have a greater impact on modifying consumer food handling behavior.

 

Generally, awareness of the “core four” practice areas is high, but while consumers may have seen or heard that they should follow certain practices, when asked if they “always do” these things, gaps are often reported.  Even when consumers indicate that they know a practice is recommended for reducing risk of illness, they may report that they do not consistently follow that practice.

 

For example, on one important practice, “Wash hands with warm water and soap after handling raw meat, poultry, seafood or eggs,” while 85 percent report they have seen or heard this food safety message, just 65 percent report that they “always do” this.

 

Alan Levy, representing the FDA on the panel, said that consumers practice safe food handling behaviors when they think about it.  And they think about it when they perceive a risk.

 

According to Janice Adams-King of USDA, at-risk patients and parent/caregivers show considerable willingness to modify their food handling behaviors to better protect themselves or their loved ones from contracting a foodborne illness.  These groups have a higher perception of their risk and understand that for them or for the person in their care a foodborne illness could lead to a more serious illness or even death. The USDA and FDA have developed outreach materials specific to at-risk populations including pregnant women and new mothers, organ transplant patients, the older adults and people with diabetes.

 

Levy presented several characteristics associated with an increase in personal behavior risk perception among the general population:

  • Women;
  • “Middle” age (26-60);
  • Less education ;
  • No food preparation experience;
  • Recent illness experience;
  • More likely to look for food safety information;
  • Less knowledge about how to kill foodborne pathogens.

Keeping in mind these characteristics of persons who have a higher perception of risk, and perhaps as a consequence more openness to modifying behavior, several challenges remain in designing effective education programming including that to be effective education programs must challenge complacency.

 

Olga Henao of the CDC adds that food safety education messages should focus in some cases on disease-specific risk factors.  These risk factors vary by pathogen.  In her comments on the panel, Henao highlighted common pathogens that lead to illness, and, based on FoodNet data, the risk factors that correspond to these pathogens:  Campylobacter; E. coli O157:H7; Listeria monocytogenes; and Salmonella.  These data aid the Partnership in developing practice-specific information, which, according to Levy, is likely to be more effective in changing behavior than is general information.

 

Among the general public, some specific food handling behaviors could be emphasized to raise awareness.  A review and analysis of existing Partnership and government research on consumer safe food handling, conducted for the Partnership by RTI International, identifies several areas where particular effort should be made to improve consumer awareness and practice, including:

  • handling of fresh produce;
  • consistent use of a food thermometer;
  • safely defrosting raw meat and poultry;
  • using a refrigerator thermometer/knowing the temperature of refrigerator ;
  • safely storing refrigerated food.

 

A PDF of the Partnership for Food Safety Education’s panel presentation at the Institute of Food Technologists’ annual conference is available for download from the Partnership home page at www.fightbac.org.

 

New Program Aims at Improving Safe Food Handling Practices

A new joint campaign of the USDA and PFSE, Be Food Safe, takes the approach of moving from the general of Clean, Separate, Cook and Chill, to more practice-specific messaging with accompanying icons and photography:

 

Clean — Wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs.

Separate — Keep raw meat and poultry apart from foods that won’t be cooked.

Cook — Use a food thermometer - you can’t tell food is cooked safely by how it looks.

Chill — Chill leftovers and takeout foods within two hours and keep the fridge at 40 °F or below.

 

Kicked off in September, the Partnership is engaging the nation’s retailers and manufacturers to bring the Be Food Safe campaign direct to consumers where they shop for food.  More information on this retail creative platform is available at www.befoodsafe.org.

 

USDA has created a significant body of media and outreach tools, including photography, radio and television PSAs for use by educators.  These materials can be accessed at www.befoodsafe.gov.

USDA Food Safety Education Programs for Consumers and Educators

  Be Food Safe (BeFoodSafe.gov)
With continued focus on the safe food handling behaviors of Clean, Separate, Cook, and Chill, the Be Food Safe campaign uses new consumer-tested materials and messages to help consumers change their behavior and maintain those changes.

 Thermy™  (http://www.fsis.usda.gov/Food_Safety_Education/Thermy/index.asp)
Meet Thermy™, whose job it is to encourage more Americans to use food thermometers. Find out why food thermometers are a key to food safety. Visit special Thermy™ pages for kids, educators, and businesses. Download Thermy™ artwork, graphics, and educational materials.

 Is It Done Yet? (IsItDoneYet.gov)
The theme of this national campaign asks, "Is it done yet? You can't tell by looking. Use a food thermometer to be sure!" By using a food thermometer to check whether meat, poultry or egg dishes are done, you can prevent overcooking and eliminate guesswork.

 Additionally, USDA encourages you to access its virtual food safety representative, Ask Karen, available 24/7, at www.AskKaren.gov, its Web site at http://www.fsis.usda.gov/Fact_Sheets, or call its Meat and Poultry Hotline at  1-888-MPHotline (1-888-674-6854) Monday through Friday from 10 a.m. to 4 p.m., excluding all holidays, except Thanksgiving Day, when it is available 8 a.m. to 2 p.m. to answer your safe food handling questions. 

Other Nutrition News

California's 5 a Day Becomes Network for Healthy California

On May 17, 2007, California replaced the well-known 5 a Day brand with a new brand, Network for a Healthy California, the tagline “Champions for Change,” and a new logo.

 

The brand’s development and architecture was guided by the social/ecological model and extensive formative research.  The four pillars depicted in the rainbow represent increased fruit and vegetable consumption, physical activity, food security, and obesity prevention.  These four pillars have the strength to promote self efficacy and normative change in the target audience.

 

The broad platform unifies and integrates the Network’s program elements, providing structure for a communication strategy.  PowerPlay!, Latino and African American campaigns, and retail and worksite programs provide for strategic niche and wide-ranging marketing tactics.  Television, radio, outdoor, and direct marketing in all media markets enhance the work of our local community partners.

 

Real moms – not actors or celebrities – inspire others with the “I can do it.  You can do it.” attitude.  Success stories from moms and for moms energize their ability help themselves.

 

A new Web site in English and Spanish, www.cachampionsforchange.net, focuses on consumers’ needs for resources in a friendly, easy to navigate forum.

 

Michelle Mussuto, Public Relations Manager

Network for a Healthy California

(916) 449-5447

Employment, Conference and Grant Opportunities

Jobs

 

Faculty Position in Nutrition

Tulane School of Public Health and Tropical Medicine

Department of Community Health Sciences

 

The Department of Community Health Sciences, working with the Tulane Cancer Center, is seeking a tenure-track faculty member with expertise in any area of public health nutrition, including nutrition education, community nutrition, and/or nutritional epidemiology.  There is particular interest in researchers who focus on health disparities or cancer prevention research.

 

The Department has sections in Nutrition, Maternal & Child Health, and Health Education & Communication, and sees its mission as developing community-based solutions to national public health problems.  Community Health Sciences (CHS) is the academic home for the federally-funded Tulane Xavier National Center of Excellence in Women's Health and the CDC-funded Prevention Research Center. In addition, the Tulane Cancer Center has NIH- and DOD-funded cancer research programs focusing on disparity in cancer outcomes in partnership with Xavier University. CHS has very strong ties with nearby city and state public health agencies as well as community-based organizations, which provide many opportunities for community studies on nutrition and health promotion.

 

The primary responsibility for this position is conducting research on the behavioral and social aspects of nutrition and health promotion, particularly in low-income and minority populations.  Both urban and rural populations are of interest. Other responsibilities include teaching graduate students and performing community service. The rank of the position will depend on the experience of the successful applicants. The position requires an earned doctorate in a relevant field, experience or potential as a funded investigator, publications in peer-reviewed journals, and teaching experience. Applicants who have strong teaching and service records may be considered for appointment as a clinical faculty member.

 

Minority applicants and women are especially welcome.  Send curriculum vitae and letter stating goals for research and teaching to:

 

Ted Chen, Search Committee Chair

Department of Community Health Sciences

Tulane University School of Public Health & Tropical Medicine

1440 Canal Street, Suite 2301

New Orleans, Louisiana 70112

tchen@tulane.edu

 

Tulane University is an EEO/AA employer.

http://www.sph.tulane.edu/CHS/index.htm

http://www.som.tulane.edu/cancer

 

American Red Cross of Greater Chicago
Director of Community Outreach and Preparedness


Under the direction of the Chief Preparedness Officer, responsible for providing leadership in developing, implementing and managing all Health, Safety Preparedness Education Mitigation and Community Service Programs within national and local guidelines as appropriate to the needs of the community.  Responsible for organizing the team dedicated to expanding American Red Cross health and safety training, preparedness education, and other community programs and services to the Chicago service delivery area. Working with the Manager. Community Presence to increase presence in the community through grass roots and targeted outreach efforts as well as building a Service Center Model that is well integrated into the fabric of the community. Develop and support staff; including paid and volunteer leadership and operational volunteers in order to provide competent, motivated staff to achieve the department's mission, goals and objectives and achieve the assigned standards of excellence. Requirements and Skills

  • Masters Degree preferred in marketing, public health, education, public policy, planning or public/non-profit administration. Bachelors Degrees in above disciplines and work experience will be considered.
  • Minimum 10 years of progressive experience in a higher education, public policy planning organization or non-profit organization in programming.
  • Red Cross program management experience preferred.
  • Experience developing needs based programs and working with cause-related or social marketing principals.
  • Skilled in organizing and managing multiple projects
  • Marketing and programmatic creativity with out of the box thinking, flexibility and a willingness to try new ventures.
  • Knowledge of "social" marketing principles, outcomes based program development and evaluation.
  • Experience using SPSS for program evaluation and data analysis.
  • Experience developing or involvement in conducting community needs assessments.
  • Advanced Microsoft office skills with a high level of competency in developing excel spreadsheets and conducting analysis and financial projections. 

Community Outreach Coordinator

The American Red Cross of Greater Chicago is in the fourth year of providing focused services to the Latino community of the Chicagoland area. The qualified candidate will support departments providing both direct services and serving as support for the chapter to strengthen this effort. Additionally, the employee will spearhead several projects and events impacting Latino communities.

Requirements and Skills

  • Bachelors degree in business administration, marketing, communications or public affairs/community development, behavioral sciences, education, human services or related field.
  • One to three years experience in program development and implementation for Latino markets, causes; Proven experience in making an organization's services relevant and used by diverse target groups
  • Experience in building partnerships both at the community and corporate level in support of impact goals.
  • Knowledge of U.S. Latino native and immigrant culture and respective Chicagoland communities: leaders, socio-economic factors, cultural nuances, and opportunities.
  • Fluency in both English and Spanish, verbal and written.

For questions, please contact:
Maryanne McDonald
Director of Development, Strategic Philanthropy
Resource Development
American Red Cross of Greater Chicago
2200 West Harrison Street
Chicago, Illinois 60612
(312) 729-6125
(312) 729-6305 fax
mcdonaldm@usa.redcross.org

Assistant/Associate Professor/Scientist
University of Kansas

ASSISTANT/ASSOCIATE PROFESSOR/SCIENTIST
The Department of Applied Behavioral Science (ABS) and the Institute for Life Span Studies at the University of Kansas seek an individual for a tenure-track joint appointment. One-half of the appointment will be as a faculty member in ABS and the other half as a research scientist and Director of Education and Community Programs in the Life Span Institute’s new Center for Physical Activity, Nutrition, and Weight Management located at Children’s Mercy Hospital in Kansas City. We seek an individual with research and teaching interests related to educational and community-based research in the prevention of obesity and promotion of healthy living with a focus on physical activity, nutrition, and weight management. Required qualifications: PhD or terminal degree in health psychology, applied behavioral science, exercise, nutrition, or public health or a related discipline expected by start date of appointment; evidence of ability to develop an exemplary program of empirical research in health promotion with an emphasis on physical activity, nutrition, and/or weight management; demonstrated qualifications to teach high quality courses in health promotion; ability to secure outside grant funding. Initial review of applications begins January 1, 2008 and will continue until the position is filled. Applicants should submit a current curriculum vita, letter of application, relevant research papers, and supporting letters from at least three persons. Materials may be sent by mail or e-mail attachments to Carolyn Thurman, Institute for Life Span Studies, University of Kansas, 1052 Dole Human Development Center, 1000 Sunnyside Avenue, Lawrence, KS 66045; or cthurman@ku.edu. For a complete position announcement and requirements, please refer to the CLA&S Web site at www.clas.ku.edu.

Nutrition Communication and Behavior
Tufts University Friedman School of Nutrition Science and Policy; Faculty Position Opening/Position Description Rank: Open

The Friedman School of Nutrition Science and Policy at Tufts University has a position available for a faculty member with experience in nutrition communications and social change related to nutrition and health behaviors. FSNSP is seeking a person who is eager to participate in expanding our research and academic offerings within the School's Nutrition Communication Program.

The School is seeking an individual with appropriate experience in teaching, research and student mentoring. Prior teaching and research experience on effective communication and behavior change strategies resulting in improved nutrition and increased physical activity is highly desirable.

The candidate must have a strong background in research methods and evaluation design and teaching. Research, teaching and other professional experience should include the study of and/or design of integrated multi-channel iterative communication strategies. Work associated with successful efforts to improve dietary behaviors within various populations, domestic and international is desirable. Cross-disciplinary research and communication strategy development experience is sought.

This is a full-time, 12-month position to begin as soon as the successful candidate is available. Salary and benefits are competitive and will be commensurate with the successful candidate's experience.

Interested candidates should send their CV, a cover letter and the contact details of three potential referees to Dr. Aviva Must, Chair of the Search Committee (in electronic form as well as in hard copy) as soon as possible. Email: aviva.must@tufts.edu

Mailing address:

Dr. Aviva Must
Friedman School of Nutrition Science and Policy
Tufts University
136 Harrison Avenue
Boston, MA 02111

The University of South Carolina: Faculty Positions in Child Obesity and Related Health Conditions

The University of South Carolina invites applications to fill two tenure-track faculty positions, as part of a cluster hire, to build a program of interdisciplinary research in child obesity and related conditions affecting children and their families. This open rank recruitment is part of USC's Faculty Excellence Initiative to expand campus-wide areas of excellence. The primary appointments for these positions will be in the Arnold School of Public Health Department of Exercise Science, and in the College of Arts and Sciences Department of Psychology. Adjunct or joint appointments are possible, particularly with the ASPH Department of Epidemiology and Biostatistics and affiliation with the Center for Research in Nutrition and Health Disparities, the Research Consortium on Children and Families (RCCF), and/or Prevention Research Center is desirable. Relevant areas of obesity research may include: the impact of family systems including parenting styles and family functioning in underserved youth; etiologic, metabolic, genetic, and cultural aspects of obesity and associated health conditions in children and adolescents; the influence of psychosocial, family, community, environment or policy factors on physical activity or nutrition as relates to children; and/or development and delivery of appropriate interventions.

Successful applicants are expected to lead their own research program and demonstrate potential to acquire external grant funding. Postdoctoral experience strongly preferred. Formal and non-formal teaching in the applicant's general area of expertise and consistent with the departmental needs is expected. Review of applications will begin immediately, and will continue until hiring is complete. Rank and salary will be commensurate with experience.

Applications should include curriculum vitae, a cover letter detailing research directions and grant activity, examples of published research, as well as names and contact information for three references. Send applications and inquiries via e-mail (srgause@gwm.sc.edu) or by postal mail to: Sarah G. Epting, Grants Coordinator, Center for Research in Nutrition and Health Disparities, 2718 Middleburg Drive, Columbia, SC 29204.

The University of South Carolina does not discriminate in educational or employment opportunities or decisions for qualified persons on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation or veteran status. The University of South Carolina is an equal opportunity employer.

For more employment opportunities, go to:

http://www.sne.org/jobs.html

http://www.publichealthjobs.net/

http://www.apha.org/about/careers/careermart/

http://www.naaso.org/employment/

Conferences

 

Oct. 18-10, 2007 – Diversity in Physical Activity and Health: Measurement and Research Issues and Challenges.  The Cooper Institute, Dallas.  Contact Melba Morrow; (972) 341-3200; http://www.cooperinst.org/events/scientific/program.cfm

 

Nov. 3-7, 2007 – APHA 2007 Annual Meeting & Exposition.  Washington Convention Center, Washington, D.C. http://www.apha.org/meetings/

 

Nov. 27-29, 2007 – 2007 National Prevention and Health Promotion Summit: Creating a Culture of Wellness.  DHHS Office of Disease Prevention and Health Promotion and CDC, Hyatt Regency Capitol Hill, Washington, D.C. http://www.cdc.gov/cochp/conference/index.htm

Kudos!!!!

Susan Kayman has been appointed Acting Director, Program in Public Health Nutrition, School of Public Health, University of California, Berkeley.