Healthy decision making is driven by many factors - psychological, environmental, social and behavioral – which ideally work together to produce an optimal environment conducive to positive health outcomes. But the science behind how we eat and which environmental and behavioral influencers affect our daily food decisions involves a complicated interplay of these factors. Join us and hear from experts in the field that will enlighten, surprise and teach you the latest evidence-based research on new approaches and relevant policies that promote healthy living.
1. Examine how to create environments, including work environments, to produce better health outcomes.
2. Identify social and behavioral mechanisms that lead to optimal health behaviors.
3. Challenge prior behavior change paradigms by presenting innovative strategies may improve adherence to lifestyle change interventions.
Full-day CE credit (4.25 contact hours, CPEUs): $89 ($99 on-site registration)
Early bird by October 1, full day with CE Credit: $79
Current VU staff, faculty, and students with CE credit: $69
Current VU staff, faculty, and students without CE credit: $49
Speakers and Topics:
Kelly D. Brownell, Ph.D.
Director, World Food Policy Center
Robert L. Flowers Professor of Public Policy
Bridging the gap between research and policy: Using strategic science to create policy change with real impact.
Julie O'Brien, Ph.D.
Principal, Better Living & Health
Center for Advanced Hindsight, Duke University
Achieving behavioral change: Why standard approaches don't work and what we should do instead
Alice S. Ammerman DrPH
Director, Center for Health Promotion and Disease Prevention
Kaufman Distinguished Professor, Department of Nutrition
Gillings School of Global Public Health and School of Medicine
University of North Carolina at Chapel Hill
Good Bowls: A social venture to make healthy decision making easier and more impactful
Ray Fabius MD
Co-Founder of HealthNEXT
Creating a culture of wellness: Building the case for a healthy workplace