The Center for Nutrition, Diet and Health
- Mission and Overview
- Education and Training
- Faculty and Research Staff
- Activities & Accomplishments
- Institute of Gerontology
The Center for Nutrition, Diet, and Health offers high-quality, research-based community outreach programs that combat systemic urban nutrition and health issues. The program seeks to engage citizens in collaborative efforts to improve community health, obesity prevention, the quality of life, and economic opportunity for the District of Columbia, the nation, and the world.
The Center for Nutrition, Diet, and Health will offer quality nutrition, food safety, and health programming that measurably improves the quality of life and well-being of District’s residents.
The core values of the Center for of Nutrition, Diet, and Health are:
Goal 1 (SNAP-Ed)
To provide sustainable educational programming that will help SNAP-eligible individuals to make healthy food choices within a limited budget. Additionally, indivuals will be encouraged to choose physically active lifestyles consistent with the current dietary guidelines for Americans and the USDA food guidance system.
Goal 2 (EFNEP)
To help disadvantaged youth and adults with young children to develop nutritionally sound diets and fitness habits, and to contribute to the total family diet and nutritional well-being through a sustainable community-based, relationship-driven, hands-on educational approach.
Goal 3 (Food safety and Food Security)
To provide educational programming that will provide knowledge and skills that can improve food safety and food security by increasing the availability of high-quality, nutritious, and safe food. In addition, individuals will receive training to become certified professional food managers.
Goal 4 (Nutrition)
To work with key partners provide nutrition programs and conduct multidisciplinary research to optimize healthy eating habits that produce measurable improvements in health, obesity, food behavior, and physical activity-related outcomes
The Center for Nutrition, Diet, and Health recognizes the critical need to combat systemic urban nutrition issues and engage citizens in collaborative efforts to improve community health. The Center combines research and education to provide thought leadership and outreach in the areas of nutrition, diet, health, and food safety. CNDH is dedicated to educating residents on the benefits of a healthy lifestyle and prevention of obesity, heart disease, and other health threats. The Center for Nutrition, Diet, and Health offers the following suite of programs and services aimed at improving District residents’ quality of life.
For more information on the Center for Nutrition, Diet and Health click here.
|Supplemental Nutrition Assistance Program-Education (SNAP-Ed)|
The District of Columbia Professional Food Managers/Food Handler Certification Program prepares food handlers for any of the accredited food managers’ examinations including ServSafe, Experior, and the National Registry of Food Safety Professionals exams. Topics include danger associated with food-borne illness, characteristics of potentially hazardous foods, employee health and personal hygiene, safe food handling, equipment, facilities, and Hazard Analysis Critical Control points (HACCP). Individuals successfully completing the course are eligible to take the national exam.
DC Water Blind Taste Testing Research Project is designed to determine consumer preference and consumption patterns related to drinking water. Using a double-blind procedure and various types of drinking water, the project conducts tasting events throughout the city and collects data on water consumption behaviors.
Expanded Food and Nutrition Education Program (EFNEP) provides nutrition education to low-income adults with young children and youth with emphasis on the following topics: nutritional needs and cultural heritage of audience; nutrition knowledge, skills, and attitudes; planning for daily food needs; food selection and preparation; food budgeting; local food resources; use and care of food preparation equipment; food safety; gardening and food production techniques; food preservation practices; maternal and infant nutrition; body weight; food intake; health and fitness; and referrals to other resources and assistance programs.
Farmers’ Market Nutrition Education Program provides nutrition education at point-of-purchase for market goers. The program also provides on-site food demonstrations using fresh produce from the market, nutrition education, recipes, and nutritional data for foods sold at markets.
Food Demonstrations and Cooking Classes provide interactive instruction on healthy cooking techniques and modified recipes that include healthier ingredients. Classes are open to the general public.
Food Safety Education trains food service workers in proper food handling procedures consistent with industry and regulatory standards. An interactive format provides practical, hands-on experience for students to learn best practices that prevent food-borne illness and reduce sanitary health threats.
Kids Cooking Classes provide children aged 2-5 years with hands-on cooking experiences. Demonstration foods include vegetables, fruits, whole grains, dairy, and protein. Research has shown that the more preschool aged children are exposed to healthy foods, the more likely they will be to engage in healthier lifestyle choices later in life.
Nutrition, Diet and Health Seminars are provided on range of topics and can be tailored to specific audience types including healthy and age-appropriate eating. Our educators include Registered (RD) and Licensed (LD) Dietitians, and other food and nutrition experts.
Nutrition on Demand provides nutrition education upon the request of the community. Workshops and training sessions can be designed for any age group ranging from preschoolers to seniors, and tailored to the health requirements of the requesting group. Using interactive cooking demonstrations, hands-on nutrition activities, grocery store tours, and seminars, Nutrition on Demand addresses a number of topics based on USDA recommendations.
Supplemental Nutrition Assistance Program-Education (SNAP-Ed) provides education programs, behavior-change initiatives, and social marketing campaigns designed for individuals receiving or eligible for the Supplemental Nutrition Assistance Program (SNAP). SNAP-Ed programs and publications seek to increase healthy food and active lifestyle choices among District residents.
Team Nutrition Project works to improve children’s lifelong eating and physical activity habits by providing training to child development centers and day care food service professionals. Funded by the US Department of Agriculture (USDA), the training utilizes the curriculum developed for USDA’s MyPlate program and supports the Child and Adult Care Food Program (CACFP). The DC Team Nutrition Project Training Guide and other resources are provided to program participants.
CAUSES Academic Programs
RN to BS in Nursing – Dr. Pier Broadnax, Program Director
Nutrition and Dietetics - Nancy Chapman, Program Director
Urban Architecture and Community Planning - Dr. Susan Kliman, Program Director
PSM in Water Resources Management - Dr. Tolessa Deksissa, Director
Health Education - Dr. Wilmer Johnson, Program Director
CAUSES Land-grant Programs
Center for Urban Agriculture & Gardening Education – Che' Axum, Director
Center for Sustainable Development & Resilience – Dr. Dwane Jones, Director
Water Resources Research Institute – Dr. Tolessa Deksissa, Director
Center for Nutrition, Diet and Health - Dr. Lillie Monroe-Lord, Director
Institute of Gerontology - Claudia John, Director
Center for 4-H and Youth Development – Rebecca Bankhead, Director
Center for Architectural Innovation and Building Science (CAIBS) - Clarence Pearson, Director