Design Thinking for SNAP-Ed Video Series

Food, Fitness and Opportunity Research Collaborative (FFORC):

This video series is designed to introduce SNAP-Ed Implementing agencies to core design thinking mindsets and methods. Learning objectives include defining design thinking and providing an overview of how and why design thinking might be useful for SNAP-Ed IAs; identifying key assumptions driving your proposed intervention; understanding the design thinking prototyping process including what and how to prototype; and how to collect and analyze data during prototyping to encourage iteration and develop a robust, user-centered intervention. Included are additional resources for further learning including Frequently Asked Questions and suggested sites and reference materials for a deeper dive into Design Thinking/Human-Centered Design. Presenters include Lindsay Guge, Jared Bishop, and Claire Sadeghzadeh.

The Role of Racial Equity in SNAP-Ed Part 1: Bringing Racial Equity into the Conversation

ASNNA Race, Health + Social Equity Committee, SNAP-Ed Toolkit Team, and SNAP-Ed Connection:

In this interactive, 75-minutes session, presenters discuss how SNAP-Ed activities can be implemented to advance racial equity by framing the issue of racial equity in SNAP-Ed, the directive from the USDA, the definition of racial equity, and how we can work to engage communities to advance racial equity. The presenters include Stacy Dean, the Deputy Under Secretary for USDA’s Food, Nutrition, and Consumer Services, Dr. Mary Marczak, Director of Urban Family Development and Evaluation at the University of Minnesota Extension Center for Family Development, and Dr. Stephany Parker, Evaluation & Program Design Director of Oklahoma Tribal Engagement Partners (OKTEP).

For more information about the CEUs, including to receive a certificate of completion if you watch the recording, email snap-edconnection@usda.gov.

How can human-centered design support SNAP-Ed reach and impact?

Food, Fitness and Opportunity Research Collaborative (FFORC) and Cooking Matters (CM):

This webinar is designed to share ideas for implementing and testing food retail strategies in your community. Learning objectives include defining design thinking and naming key design thinking mindsets and principles, explaining how design thinking can help move SNAP-Ed reach and impact forward, understanding how to move an idea or solution forward using prototyping and testing, and knowing where to go to find more information and continue learning. This webinar draws on learnings from the Using Human-Centered Design to Test Food Retail Strategies guide. Contributors include Megan Bradley, Claire Sadeghzadeh, Lindsay Guge, and Liz Chen.

Systems Approach for Healthy Communities

University of Minnesota Extension:

This online professional development program is designed to promote the integration of policy, systems, and environmental (PSE) change approaches with educational strategies. The program is designed for organizations whose work focuses on health promotion to help staff understand, reflect, and act on the many factors that influence whether individuals can easily make healthy choices. The program integrates PSE changes with educational strategies in order for participants to develop the skills they need to impact policies, systems, and environments, as well as engage with partners and the community.

This program has been pre-approved for 5.0 hours of continuing education by The Commission on Dietetic Registration, The National Commission on Health Education Credentialing, and The National Board of Public Health Examiners.

Making the Healthy Choice the Easy Choice

Cornell University's Division of Nutritional Sciences:

This online course is designed to meet the needs of professionals working to increase access to healthy food and physical activity options for low-income individuals and families. It includes an in-depth six-module course that introduces the learner to policy, systems, and environmental approaches (PSEs) and uses an interactive workbook to guide the learner through designing their own PSE approach in their community.

This course is approved for 12.0 Hours for Commission on Dietetic Registration (CDR).