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Course Description

This course provides a strong understanding of behavioral economics theory and how it it can be used to "nudge" students to select, eat, and enjoy healthy food options in the K-12 school lunchroom environment. Many effective strategies for leveraging behavioral economics to promote healthier food choices in lunchrooms will be explained and demonstrated. Participants will practice identifying areas of opportunity and will identify tools for engaging stakeholders and working in lunchrooms.

Successful completion of this course will earn two (2) Continuing Education Units (CEUs) from the School Nutrition Association (SNA).

This course includes

  • Informative videos with optional supplemental readings

  • Exploration and application activities

  • Tools to download and use on the job

  • Summarized notes and reflections

  • Graded assessments

Students have 30 days from date of enrollment to complete the course. The course should take approximately 2 hours to complete.

Faculty Author

Erin Sharp, MS, MAT Curriculum Designer, Smarter Lunchrooms Movement National Office

Adam Brumberg, Deputy Director and Research Specialist, Cornell University Food and Brand Lab

Benefits to the Learner

  • Articulate why and how the Smarter Lunchrooms Movement uses behavioral economics to influence food decisions

  • Articulate how the six principles of behavioral economics can be used to “nudge” students to select, eat, and enjoy healthy food choices in schools

  • Practice using the “4-Step Path” to enact Smarter Lunchrooms strategies in K-12 schools

  • Use the appropriate behavioral economics and National School Lunch Program (NSLP) terminology to communicate effectively with stakeholder groups

  • Locate helpful resources to use in lunchroom initiatives and to share with school community partners

  • Access helpful professional development resources for other school nutrition professionals and lunchroom intervention project leaders

Target Audience

Professionals who work in or with the school food service sector, for example: school food service leaders, registered dietitians working in schools, university extension officers, academics focusing on behavioral economics, and those who work in public health, departments of education or health, commodities groups, or school administration with an interest in school lunchrooms

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Cornell Center for Behavioral Economics in Child Nutrition Programs in the Charles H. Dyson School of Applied Economic and Management
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