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ForwardWebinar: Culinary Compassion: Improving Health Access through Food Literacy
Food literacy is the knowledge, skills, and behaviors that help people navigate the food system and make practical decisions to ensure they eat well. As health care practitioners, how can we ensure that our patients and clients not only understand the food landscape but also make healthful food choices?
Join Sadé Meeks, MS, RD, and Shatonia Kenion, MPH, on Thursday, September 26, 2024, from 2-3:30 p.m. ET, for a webinar that aims to redefine health access by creating an awareness of food literacy and emphasizing its critical role in medical nutrition therapy (MNT) and social work. Get an introduction to the concept of food literacy and understand its four components: plan and manage; select; prepare; and eat. Explore how integrating food literacy into MNT using an interprofessional approach can be an empowering tool when navigating different food environments.
Sadé and Shatonia will discuss community outreach strategies and resource navigation that address the root causes of food insecurity, including poverty and inadequate housing. This collaborative duo will emphasize the importance of food literacy and empowerment through examples of nutrition education programs and workshops they designed to foster healthier food choices.
Learning Objectives
After completing this continuing education activity, health care professionals will better be able to:
- Define food literacy and identify its four key components: plan and manage, select, prepare, and eat.
- Describe how the components of food literacy can be applied in dietetics and social work.
- Engage in community outreach and advocate for food assistant programs that support food access and equity.
- Collaborate across the healthcare team to promote food literacy, raise awareness about food pantries, and government assistance programs to help fight food insecurity and promote nutritional health.
Additional Information
Sadé Meeks, MS, RD, is a writer, food activist, registered dietitian, and natural storyteller from Jackson, MS. She has a Bachelor of Science degree in Culinary Arts from Mississippi University for Women and a Master of Science in Nutritional Science from California State University, Los Angeles.
Sadé has self-published a food literacy cookbook and her nutrition experience has been featured in Reader's Digest, MSN, and Yahoo! News. She is currently the Founder and Executive Director of Growing Resilience In the South (GRITS Inc.) and an adjunct professor at Purchase College in New York. She is the 2023 recipient of the John Egerton Prize by the Southern Foodways Alliance. She is passionate about food and the stories they tell, as she believes they are an essential tool in connecting us to our history, community, and health!
Shatonia Kenion, MPH, is a dedicated health equity advocate and an expert in strategic planning in the field of public health. She holds a Bachelor of Science in Public Health from the University of North Carolina at Greensboro, where she laid the foundation for her passion for promoting community health and equity. She further honed her expertise by earning a Master of Science in Epidemiology from George Washington University.
Shatonia’s journey into this realm was inspired by her firsthand experiences in facilitating access to resources for marginalized communities. This exposure ignited her passion for addressing the intricate dynamics of health equity and drove her to pursue a career focused on uplifting underserved populations and amplifying their voices. She firmly believes in the power of attentive listening and compassionate engagement with those in need. Shatonia champions evidence-based practice as an essential tool for enhancing health outcomes and fostering robust partnerships within the public health ecosystem. Through her work, Shatonia seeks to not only bridge gaps in access to basic life necessities, but also cultivate environments where all individuals have the opportunity to thrive.
Disclosures
The faculty and planners for this event have no relevant financial relationship(s) with ineligible companies to disclose.
An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
Social Workers:
As a Jointly Accredited Organization, Great Valley Publishing Company is approved to offer social work continuing education by the Association of Social Work Boards (ASWB) Approved Continuing Education (ACE) program. Organizations, not individual courses, are approved under this program. Regulatory boards are the final authority on courses accepted for continuing education credit. Social workers completing this course will receive 1.5 ethics, clinical, cultural competence, or general types of continuing education credits.
Dietitians:
This activity will also award 1.5 CDR CPEU credit for dietetics. Completion of this RD/DTR profession specific or IPCE activity awards CPEUs (1 IPCE credit = 1 CPEU).
If the activity is dietetics-related but not targeted to RDs or DTRs, CPEUs may be claimed which are commensurate with participation in contact hours (1 hour/60 minutes = 1 CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner's discretion.
Interprofessional:
This activity was planned by and for the healthcare team, and learners will receive 1.5 IPCE credits for learning and change.
Available Credit
- 1.50 Interprofessional Continuing Education (IPCE)This activity was planned by and for the healthcare team, and learners will receive Interprofessional Continuing Education (IPCE) credits for learning and change.
Price
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