Government & Professional Organizations

The Center for Food & Environment has developed numerous partnerships with Government & Professional Organization Committees to investigate the implications of food on the environment and the community.

Nutrition Evidence Library Committee for the USDA
Dr. Isobel Contento began serving on the technical expert committee in 2009 that is reviewing the nutrition education research literature and creating a library that summarizes the evidence on the effectiveness of educational interventions. When completed, this library will be a companion to the USDA Nutrition Evidence Library (NEL) that did systematic evidence-based reviews for the 2010 Dietary Guidelines Advisory Committee (DGAC).

Society for Nutrition Education (SNE) Advisory Committee for Public Policy (ACPP)
We have been involved in the policy change efforts of the Advisory Committee for Public Policy (ACPP) for the Society for Nutrition Education (SNE). In 2009-2010, Dr. Isobel Contento was on the subcommittee for Child Nutrition Reauthorization and helped develop the nutrition education recommendations for the Society for Nutrition Education. Dr. Pamela Koch was involved in the subcommittee that created recommendations for the 2005 Dietary Guidelines for Americans. Both Drs. Contento and Koch, along with other team members of the Center for Food & Environment, actively support the efforts of the SNE ACPP.

New York City Alliance for Child Nutrition Reauthorization
We are a member of the Alliance and we strongly supporting its goals and are working with the Alliance to foster a unified voice to communicate the priorities for child nutrition to meet the needs of the children of New York City.

Institute of Medicine Committee for Nutrition Standards for Foods in Schools
Dr. Isobel Contento served on the committee that created the 2009 report on recommendations for foods served in schools outside of the school meals program (competitive foods). The report recommends that these competitive foods should consist of fruits, vegetables, whole grains, and nonfat or low-fat milk and dairy products, or processed foods that are low in sugar, fat, and sodium. For more details, read the full report.