Recorded Webinar: The Facts on Snacks: Trends, Behaviors, and Recommendations

Suggested CDR Learning Codes: 4010, 5370, 6000, 8100; Level 2
Suggested CDR Performance Indicators: 8.1.2, 8.2.3, 8.3.6, 12.4.3

Americans of all ages are snacking more now than ever before. In some cases, it’s even replacing meals. Given that nearly half of adults snack two – or more – times a day, providing healthy snacking advice to your clients is more important now than ever. This webinar will take an exclusive look at the latest trends and science on snacking – specifically how often and when Americans snack, the foods they snack on and the impact of their food environment on snacking. It will also delve into an evidence-based discussion of the latest research on snacking with regard to health and weight management and will conclude with practical recommendations to promote healthy snacking.

The live version of this webinar was presented by nationally recognized nutrition expert Karen Ansel, MS, RDN, CDN, and David Just, PhD, on Tuesday, December 15, 2015 at 2 pm ET. This recorded version is approved for one hour of continuing education credit. RDs should list code 175 for this activity type.

By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.

Learning Objectives

After completing this continuing education course, nutrition professionals should be better able to:

  1. Evaluate the most recent trends regarding snacking.
  2. Assess the impact of the food environment on snacking.
  3. Interpret the latest research regarding snacking on measures of health and body weight.
  4. Provide clients with evidence-based recommendations for healthful snacking.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Karen Ansel, MS, RDN, CDN, is a nationally recognized nutrition consultant, speaker, journalist and author. She contributes meal plans, diet advice, recipes and healthy eating articles to a number of national women’s, health and cooking magazines. Karen is a contributing editor for Woman’s Day Magazine and an expert advisor for the United States Healthful Food Council. She additionally develops recipes for several of the nation’s leading food brands. Karen is also a former spokesperson for the Academy of Nutrition and Dietetics and was previously an adjunct instructor in the Department of Nutrition, Food Studies and Public Health at New York University.


David R. Just, PhD, is a professor and Director of Graduate Studies in the Charles H. Dyson School of Applied Economics and Management at Cornell University. In addition he serves as co-director of the Cornell Center for Behavioral Economics in Child Nutrition Programs. Dr. Just’s award winning research has been published in scores of research articles, winning wide recognition both among academics and within the popular press. His work has been reported in numerous media outlets.


This complimentary 1-credit continuing education webinar is brought to you with support from Kellogg's. Please note that Kellogg’s provided financial support only and did not have input into the information provided in this course.

Karen Ansel reports the following relevant disclosure: Karen serves as a content developer for Kellogg’s. David Just has no disclosures for this program. The presenters have certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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