328. Triggering Change in Patients & Clients: Insights from Behavioral Science

FNCE Recorded Sessions from 2017

This session is for any practitioner interested in learning how to steer behavior change while navigating multifactorial influences within various audiences.

  • SKU FNCE17328
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2017.

The Dietitians in Business and Communications (DBC) and Food and Culinary Professionals (FCP) Dietetic Practice Groups have collaborated to bring you this session on the RDN's unique qualifications in triggering behavioral change to positively impact public health.  Learn from experts in behavioral and marketing sciences to succeed in behavior change management. Grow your skills to effectively assess different audiences and to present information in a way that inspires change within any area of dietetic practice. The food and nutrition landscape is a complex matrix to understand and navigate for practitioners and consumers alike.

This session is for any practitioner interested in learning how to steer behavior change while navigating multifactorial influences within various audiences. Participants will leave this session with tools to influence positive and results-focused change within any dietetic practice area where educational opportunities present themselves, including clinical, agricultural, industrial, business, and/or private practice. Planned with the Dietitians in Business and Communications and the Food and Culinary Professionals Dietetic Practice Groups

CPEU: 1.5
CPE Level: 2
Learning Codes: 6010, 1130, 8018

Learning Objectives

  • Define audience segmentation and explain how messaging techniques vary based on audience insights.
  • Describe persistent factors that drive consumer choice and purchasing habits and identify messaging techniques to drive behavior change considering culture, budget, taste, values, emotion and evidence-based decision-making.
  • Identify how audience segmentation and messaging techniques can be implemented within any dietetic practice where educational opportunities present themselves, including clinical, agricultural, industrial, business, and/or private practice.

Speaker

  • Hilary Thesmar, PhD, RD
  • Jason Riis, PhD

Moderator

  • Kimberly Kirchherr, MS, RDN, LDN, CDE, FAND
  • SKU FNCE17328