Date: November 10
Time: noon - 1 p.m. (Central time)
Current and future food and nutrition professionals benefit greatly from building and applying strong nutrition communication skills. This webinar will share creative and evidence-based teaching and communication strategies that enhance both learning and application of nutrition communication. Specifically, we will explore how utilizing music and movement stimulates deeper and higher-level learning that can lead to improved memory, application, critical thinking, and problem-solving. This webinar will describe and demonstrate ways to integrate music and movement into undergraduate coursework for learning nutrition communication skills, as well as share ideas for integrating these methods into applying these skills when communicating to diverse audiences. This is a timely topic because communication, a soft skill highly sought after by employers prior to the pandemic, is of utmost importance now. Possessing strong communication skills can be a deciding factor for a future practitioner getting an entry-level job and can greatly enhance the success of the practicing professional. Given the emotional toll that COVID-19 has taken on college campuses and throughout society, the use of music and movement as strategies for teaching and communicating, can foster a fun and festive atmosphere in both in-person and virtual learning environments and everywhere nutrition is communicated.
CPE Level: 2
Performance Indicators: 9.1.1, 9.1.2, 9.1.5
- Describe two ways music and movement can be used to teach and apply nutrition communication skills.
- Explain one reason why the use of music and movement contributes to learning at each of the following levels, cognitive, affective, and psychomotor.
- Plan one activity that incorporates the use of music or movement to engage audience members and promote higher-level learning.
Marie Allsopp, DrPH, RD, LD, CHES
Dr. Marie Allsopp has been credentialed as a registered dietitian since 2003 and has accrued over a decade of experience working in clinical, community, and customer service settings in the South. Subsequent to completing her doctorate, Marie worked in academic institutions in the South and Midwest and remains passionate about pursuing pedagogical practices to increase undergraduate student engagement. Marie has received recognition professionally both as a practitioner and (an assistant) professor for her dedication and service. In her current role of Clinical Assistant Professor at Purdue University in the Department of Nutrition Science, Marie remains passionate about pursuing pedagogical practices to increase undergraduate student engagement. Her line of scholarship of teaching and learning includes using multi-media to engage students, collaborative learning, service learning, and flipped classrooms. In the fall of 2019, Marie was a fellow of Instruction Matters: Purdue Academic Course Transformation (IMPACT), which was a Chronicle of Higher Education 2018 Innovator for promoting classroom culture change.
Barbara Mayfield MS, RDN, LD, FAND
Barbara Mayfield is the Founder and President of Nutrition Communicator, LLC, where she leads nutrition professionals to become confident and compelling communicators. Barb served as editor for the recently published book from the Academy of Nutrition and Dietetics titled Communicating Nutrition: The Authoritative Guide, leading a team of 57 experts in nutrition communication. This book will serve as a lasting legacy of her years on the faculty of the Nutrition Science Department at Purdue where she taught future nutrition professionals to be effective nutrition communicators. Barb received a B.S. in Dietetics from Purdue and an M.S. in Human Nutrition from Cornell. She received multiple teaching awards at Purdue, including Outstanding Dietetics Educator by the Indiana Academy and the Nutrition and Dietetic Educators and Preceptors. In 2018 she was inducted into the Purdue Nutrition Science Hall of Fame and in 2019 was named Indiana's Outstanding Dietitian.