For the common good

Abstract

Life is risky business. Recent human tragedies and natural disasters have shocked us into realizing how fragile and vulnerable we are. However, some of us are more vulnerable than others when it comes to our day-to-day existence—those who are pregnant, very young, elderly, poor, sick, or living on the edge. It seems to me that eating doesn't need to be risky, yet our food choices, eating behaviors, and food environments can threaten our health, affecting those same populations the most. I was struck by how the research articles in this volume of JNEB address the needs of extremely vulnerable individuals such as low-income families and adolescents, those at high risk for foodborne illness, immigrants, young children, men in treatment for substance abuse, food pantry customers and Expanded Food and Nutrition Education Program participants . even stressed college students trying to succeed. They demonstrate how people depend on social support and resources as basic as drinking water or healthy food donations. Nutrition education programs presented in this issue thoughtfully considered the needs of the audiences toprovide strategies that encouraged learning such as on-going support for middle school teachers, experiences in a school garden and kitchen, or opportunities for youth to explore influences on food choice, which could help them be more conscious of improving their own eating behaviors. It has been said that the true success of a society is determined by how it treats those who are dependent and in need. I applaud SNEB researchers and practitioners for your work with those who truly need your expertise. Recognizing that we are all ‘‘in the same boat’’ as human beings, each with our own set of circumstances that we must deal with, can help us build support for each other as well as a sense of community. By working with thosemost at risk, SNEBmembers help make our professional society, as well as societies around theworld, successful in moving toward achieving our vision of healthy food systems, communities, and behaviors.