Sessions

Helping Clients Wade Through a Fad Crazed World

Thursday, March 24, 2022
8:15 AM – 9:15 AM

Speaker

  • Toby Amidor, MS, RDN, CDN, FAND

Description

  • Clients are continuously asking about the latest fad diets like keto, intermittent fasting, and clean eating in order to lose weight and get healthier. Dietetic professionals will get an in-depth look into the latest fad diets, the allowable and prohibited foods, and the diet pros and cons. Science-based information will be reviewed in order to debunk the diets or clear up confusion about them. The information presented will help practitioners clear up the fad diet confusion when educating their clients.

Learning Objectives

  • Understand the most popular fad diets of 2022
  • Identify and debunk misconceptions of these fad diets
  • Counsel clients to help clear up confusion related to fad diets for weight loss

CEU Level 2

This session is possible due to the generous support of The Dairy Alliance.

Mediterranean Diet, Culture and the Workplace

Thursday, March 24, 2022
9:15 AM – 10:45 AM

Speakers

  • Amanda Goldman, MS, RD, LD, FAND
  • Mary Angela Miller, MS, RDN, LD
  • Daniela Puglielli, Founder of Mediterranean Diet Roundtable (MDR) 

Description

  • Bring health, wellness, and culture to your place of work through application of the Mediterranean Diet. This session will provide an overview of its cultural background, along with innovative ideas for implementation in various locations such as schools, hospitals, senior living settings, and even right in your own home. Health values, market trends, culinary research, and some fantastic cookbooks will also be discussed.

Learning Objectives

  • Understand the cultural background of the Mediterranean Diet
  • Describe the elements of a Mediterranean-based menu along with its associated health benefits
  • Identify strategies to implement components of the Mediterranean Diet on employee, patient and student menus within the workplace setting as well as at home

CEU Level 2

The Gut Dysbiosis and Cow Milk Allergy Connection

Thursday, March 24, 2022
11:00 AM – 12:00 PM

Speaker

  • Susan Wilson, RDN, LDN

Description

  • We continue to discover more and more ways in which the microbiome impacts a myriad of health outcomes in our body. There are hundreds of different strains of bacteria in our GI tract, which can have a positive or negative effect on things like inflammatory diseases, autoimmune diseases, lean body mass, mood and behavior, and many more. During this session, we will take a look at how the dysbiosis of the microbiome can play a role in immune health, food allergies, and how dietitians can use this information in their practice.

Learning Objectives

  • Explain the importance of the gut microbiota in early life and the development of the immune system
  • Explore the role of specific probiotics and prebiotics in the dietary management of infants with a cow milk allergy
  • Examine tips for the practicing RDN based on a growing body of evidence

CEU Level 2

This session is possible due to the generous support of Nutricia North America.

Sustainable Food Systems

Thursday, March 24, 2022
1:30 PM – 2:30 PM

Speaker

  • TBD

Description

  • TBD

Learning Objectives

  • 1
  • 2
  • 3

CEU Level(s) TBD

This session is possible due to the generous support of the Kentucky Beef Council.

Behind the Beef: Meet the People Providing Healthy and Sustainable Beef in Kentucky

Thursday, March 24, 2022
2:30 PM – 3:30 PM

Speakers

  • TBD
  • TBD
  • TBD
  • TBD

Description

  • Hear from two of Kentucky’s beef farmers, a veterinarian, and a beef community member to learn more about their commitment to raising a high quality protein while being sustainable.

Learning Objectives

  • 1
  • 2
  • 3

CEU Level 1

This session is possible due to the generous support of the Kentucky Beef Council.

Advocating for Food Policy: What RDNs Need to Know

Thursday, March 24, 2022
4:30 PM – 5:30 PM

Speaker

  • Lorraine Mongiello, DrPH, RDN, CDE, BC-ADM

Description

  • During the pandemic, the link between food and disease has sparked interest in food policy. RDNs need to seize this moment to advocate for policies to: support farmers, prevent hunger, keep food safe, protect the environment, and prevent disease. In this session, we will look at food policies that worked and those that haven’t in the past, and look at the evidence to move forward on the path towards sustainably feeding a growing world population – and there is plenty of evidence. You will learn how food policy gets determined at the institutional, local, state and federal levels – and how to take actionable steps to become part of the process. Policy decisions are not outside our control, RDNs can, and must, have a voice.

Learning Objectives

  • Evaluate the likely impact of a proposed food or health policy
  • Explain how well-regulated policies – particularly those focused on the diffusion of technologies, knowledge, and innovations – have a consistently proven impact on food access and nutrition security
  • List three actionable steps that can be taken to successfully advocate for food policy change

CEU Level 2

Early Insights into Human Milk Analysis

Friday, March 25, 2022
8:00 AM – 9:00 AM

Speaker

  • Laura Serke, RD, CSPCC, LD, IBCLC

Description

  • Don’t you wish human milk came with a nutritional label? The FDA has recently approved human milk analyzers for bedside use. As clinicians and families gain access to milk analysis, let’s review the energy and macronutrient content of human milk. We will also discuss normal physiologic variance with gestational age and expression technique. Finally, we will review case studies.

Learning Objectives

  • Identify the energy yielding components of human milk
  • Describe normal physiologic variance
  • Analyze case studies

CEU Level 2

Master the Art of Leading Cooking Demos

Friday, March 25, 2022
9:00 AM – 10:00 AM

Speaker

  • Karman Meyer, RDN, LDN

Description

  • Whether doing an on-air cooking segment, a virtual cooking class, or a demonstration at a trade show, create an experience they’ll remember and master the art of leading cooking demos! In this session, we will cover steps to selecting crowd-pleasing recipes, creating an attractive display, developing memorable nutrition messages, and important technology tools to use when teaching virtual classes. You’ll feel more confident and prepared to give an engaging and effective culinary demo after this session.

Learning Objectives

  • Identify the many opportunities for dietitian-led cooking demonstrations in various settings
  • Understand the important elements to consider when developing an engaging and effective cooking demonstration
  • Understand how to create nutrition messages that resonate with the target audience

CEU Level 2

Intuitive Eating

Friday, March 25, 2022
10:30 AM – 11:30 AM

Speaker

  • Brittany Kurtz, MSN, RN, APRN-C, CIEC

Description

  • This session will educate the registered dietitian on the ten principles of intuitive eating. It will define intuitive eating, explain the history of intuitive eating, and present evidence to support the use of a non-diet approach for overall improved health and wellbeing.

Learning Objectives

  • Define intuitive eating
  • Summarize the ten principles of intuitive eating
  • Review evidence that supports intuitive eating over a weight-centric approach
  • Explore resources available to help clients build trust with their hunger and satiety cues

CEU Level 1