Helping Clients Wade Through a Fad Crazed World

Toby Amidor, MS, RDN, CDN, FAND

Toby is the founder of Toby Amidor Nutrition, PC, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. She has eight published cookbooks with her most recent being released in November 2021. Her ninth cookbook will be released in April 2022.

For more than thirteen years, she has been the nutrition expert for FoodNetwork.com and founding contributor to their Healthy Eats Blog. Toby is a regular contributor to US News and World Report Eat + Run, Shape.com, SparkPeople.com, and has her own “Ask the Expert” column in Today’s Dietitian Magazine. She has been quoted in hundreds of publications and appears on local and national television shows.

Toby was an adjunct professor for eleven years at Teachers College at Columbia University teaching food service management. She also taught food service for ten years at the Art Institute of New York City. Currently, Toby is an adjunct professor in the School of Public Urban Health at Hunter College.

Toby trained as a clinical dietitian at New York University. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media communications. In 2018, Toby was awarded the coveted Media Excellence Award by the Academy of Nutrition and Dietetics.

Mediterranean Diet, Culture and the Workplace

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

Amanda is currently the Healthcare Industry Sales Strategist for Gordon Food Service. In this role, she utilizes her background to serve as a segment customer operational and financial subject matter expert for the national healthcare sales team. Prior to this position, Amanda was the System Director for the Catholic Health Initiatives (CHI) Food and Nutrition Services national program. At CHI, she helped to implement room service dining, healthy food initiatives, as well as a comprehensive malnutrition program.

Amanda volunteers on a number of committees affiliated with the Academy of Nutrition and Dietetics. She is also a member of multiple dietetic practice groups and a Past Chair of Management in Food and Nutrition Systems. In addition, she is an Association for Healthcare Foodservice Industry Advisory Board Member, and a Past President of the Kentucky Academy of Nutrition and Dietetics. She is passionate about food and nutrition, and has been speaking for several years at multiple state and national association events on a variety of timely topics.

Amanda obtained her BS in Dietetics from Miami University and her MS in Clinical Nutrition from the University of Kentucky. She completed her dietetic internship at UK Hospital.

Mary Angela spent fifteen years as the Nutrition Services Director at Ohio State University (OSU) Wexner Medical Center, thirteen years as a healthcare administrator, and is currently an adjunct instructor in the College of Medicine, Health and Rehabilitation Sciences. Mary is a Delegate to the Academy of Nutrition and Dietetics on behalf of dietitians and technicians in Food Management leadership roles.

Prior to OSU, Mary Angela served as a Nutrition Service Coordinator for the Cleveland Clinic and as the Wellness Program Director for a large medical practice. She earned her BS from Youngstown State University, her MS at Case Western Reserve University, and an executive certificate in Healthcare Management from OSU.

Mary Angela, also known as “MAM, the Food Safety Dietitian,” is a small business entrepreneur and founder of KeepSafe Food, offering consumers products to “protect their plates” for personal food safety. She provides food safety training to budding restaurateurs and offers study guides to support them in their pursuit of certification.

Daniela is the founder of the Mediterranean Diet Roundtable, a think-tank dedicated to the promotion of healthy products and lifestyles in America. She is also principal of Accent Public Relations, LLC, which was selected by Forbes Magazine as a leading public relations agency in the country.

Daniela holds a Master’s Degree in Communications from the University of Turin and a Master’s Degree in Performing Arts from the Conservatorio di Musica. She is a founding member of Associazione Gamma Donna, former Director of the Global Business Roundtable, and former Executive Director of The Center for Italian and Italian-American Culture. She recently became an advisor to Gruppo Italiano, a non-profit nurturing the appreciation of authentic Italian cuisine in America.

Among many recognitions, Daniela is the recipient of the Dean Martin Award, and the prestigious Zimei Award from Pescara, her hometown in Italy. Daniela holds dual citizenship in both Italy and in the United States, and lives in Boston with her family.

The Gut Dysbiosis and Cow Milk Allergy Connection

Susan Wilson, RDN, LDN

Susan completed her undergraduate degree in dietetics at the University of Kentucky and her internship through Cedar Crest College. She works primarily in pediatric gastroenterology for Norton Children’s Novak Outpatient Center for Children’s Health, but also has experience with pediatric allergy, urology, surgery, and neonatology. She is part of the G-Tube, Congenital Diaphragmatic Hernia, and EoE Multidisciplinary Clinics. She is also currently working on building a private practice.

Susan served on the Kentucky Academy of Nutrition and Dietetics (KAND) board for many years as Fundraising Chair, Annual Meeting Chair, and President. She is passionate about all things related to food and loves to travel, mostly to try new foods. Her professional goals are to help her patients manage their diagnoses while fostering a healthy relationship with food and the joy of eating.

Sustainable Food Systems

Speaker TBD

Bio coming soon!

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

Speakers TBD

Bio coming soon!

Bio coming soon!

Bio coming soon!

Bio coming soon!

Advocating for Food Policy: What RDNs Need to Know

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

Lorraine is a professor of Health Science and Clinical Nutrition at New York Institute of Technology (NYIT). In addition to her clinical nutrition courses, she teaches a health policy course at NYIT. For more than thirty-five years, she has specialized in public health, nutrition and the prevention and treatment of chronic disease. Her research focuses on diabetes, obesity, and how the environment and climate change impacts diet, health and health behaviors. She has published five peer-reviewed articles and given numerous presentations and media interviews on these topics.

Lorraine was the director of a hospital-based diabetes education program, provided medical nutrition therapy in obesity clinics, long-term care facilities, pediatric clinics, hospitals, dialysis centers and in private practice. She earned a Master’s Degree in Nutrition and Public Health from Columbia University and her doctorate in Public Health from the City University of New York.

Early Insights into Human Milk Analysis

Laura Serke, RD, CSPCC, LD, IBCLC

Laura currently works as a Registered Dietitian at the University of Louisville Hospital in the Level III NICU and Women’s Care Area. She oversees the infant nutrition room, including leading human milk analysis. Laura is active in practice improvement, research, mentoring, and speaking on human milk and infant nutrition. She earned her lactation consultant certification and helped her hospital obtain Baby-Friendly designation. Laura also co-edited a book chapter on infant feedings in a hospital setting with the Academy of Nutrition and Dietetics.

Laura graduated with honors from the University of Kentucky with a dual degree in Dietetics and Exercise Science. She completed her dietetic internship with a focus on clinical practice. In her spare time, Laura enjoys volunteering with service dogs and managing a rental property.

Master the Art of Leading Cooking Demos

Karman Meyer, RDN, LDN

Karman is a Registered Dietitian Nutritionist and Certified Culinary Nutritionist with fifteen years of experience in the nutrition and food industry. As the founder of the NourishWell Network, a workplace wellness company, and the blog, The Nutrition Adventure, Karman is passionate about sharing the facts about food and nutrition with others. She strives to help people feel more confident in the kitchen, and focus on the good in food rather than fearing it.

Karman has been featured in US News & World Report Eat + Run, Woman’s World Magazine, Shape Magazine, and FitnessMagazine.com and often appears on local television networks. Her first book was released in May 2019.

Intuitive Eating

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

Brittany is a Certified Intuitive Eating Counselor with a background in healthcare. She graduated from Bellarmine University with a BS in Nursing in 2000. In 2015, Brittany graduated with her Master’s Degree and became a family nurse practitioner. As a practitioner, Brittany understands the importance of good physical health and believes that making peace with food is essential for complete mind/body health.

Brittany is co-owner of Intuitive Eating of the Bluegrass, where she and her partner counsel chronic dieters via group or individual sessions. Brittany is also a “Health at Every Size” provider. Brittany is passionate about helping others find food freedom. After years of struggling with food and body image issues herself, she can finally say she has found the freedom to live her best life through the principles of intuitive eating.

Brittany lives with her husband, two children, and two dogs. She takes great pride in the progress and success of intuitive eating in her own life, and is excited to help others learn about and/or implement intuitive eating.