Sessions

A Dietitian’s Guide to Gender-Affirming Nutrition Care: Education, Counseling & Clinical
Considerations

Speaker

  • Drew Hemler, MSc, RD, CDN, FAND

Description

  • Dietetic practitioners are providers of appropriate nutrition care for all, including gender diverse clients and in context of education & counseling environments. Our approach, coupled with clinical knowledge, is essential for guiding individuals through their unique health journey. This session provides foundational information about gender diversity, relative communications, education & counseling principles, and a review of the latest evidence for nutrition care recommendations for individuals seeking and pursuing gender-affirming care.

Learning Objectives

  • Relate gender diversity’s relevance to nutrition care
  • Apply language & communication principles to gender diverse populations in order to build trust & rapport within the RD-patient relationship.
  • Discuss clinical considerations of gender diversity in order to implement appropriate nutrition care plans.
  • Deploy supportive education & counseling strategies for LGBTQ+ patients/clients in order to foster motivation and facilitate relevant food & nutrition behavior changes.

CEU Level 1

Nutrition Starts at the Farm: Healthy Meals from the Ground Up

Speaker

  • Neva Cochran, MS, RDN, LD, FAND

Description

  • Consumers have become increasingly interested in how food is produced and with issues like sustainability, climate change and the environment. Information abounds about the influence of modern agriculture on these issues and the safety and nutritional value of our food supply. This session will explore modern agriculture and the innovations now in use to produce an abundant, safe and adequate supply of food to not only feed those in our country but around the world. Academy members must be equipped with science-based information about food production and agricultural sustainability to answer patient, client and consumer questions and to quell their fears about the food they eat that is reinforced through sensationalized media stories.

Learning Objectives

  • Discuss the role of modern agriculture in producing a safe and adequate food supply for people in the U.S. and around the world
  • Describe how farmers use new innovations and technology to conserve natural resources and produce more food for a growing population.
  • Address consumer concerns about pesticides, fertilizers, and biotechnology, conventional and organic farming practices.

CEU Level 2

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

From Local to Global – The Impact of Kentucky Agriculture

Speaker

  • Marianne Smith Edge, MS, RDN, LD, FADA, FAND

Description

  • Agriculture has been core to the economy and lifestyle for Kentucky since its beginning. However, over the decades what we produced has changed due to consumer preference, economics, and technology. Despite the dwindling availability of farmland, over 50 percent of the state remains as productive farmland with 96 percent family owned. In this presentation, Marianne Smith Edge, registered dietitian and sixth generation KY farm owner brings insights about how production of crops and animal production have changed over the years, addressing the connection of planet and human health. She will also highlight how sustainable agriculture practices that originated in Kentucky have benefitted the communities around the world. The discussion will conclude with a panel of farmers and ag specialist to highlight the main points in practice from the presentation.

Learning Objectives

  • Analyze how economics, climate, and consumer preference influence what foods can be produced in Kentucky.
  • Identify the principles of sustainable agriculture and the progression of sustainable practices in Kentucky over the decades.
  • Evaluate how Kentucky Agriculture impacts current local and global food systems and the needed solutions for food security, now and in the future.

CEU Level 2

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

Developing Recipes for Brands, Blogs, and Books

Speaker

  • Laura Ali, MS, RDN, LDN

Description

  • This session will guide the attendee through the process of developing original and reproducible recipes, whether for corporate use, print, or for use with clients. Topics addressed include steps required for ideation, the principles of an original recipe, providing attribution, kitchen preparation, documentation, testing, accurate nutrition analysis, and best practices for writing your final recipe. The session includes strategies and tips to develop a personal style sheet for recipes.

Learning Objectives

  • Identify the characteristics of an original, well-written, reproducible recipe.

  • List the steps and information needed to document when developing a recipe.

  • Develop a personal style sheet for recipes.

CEU Level 1

This session is possible due to the generous support of the Academy of Nutrition and Dietetics Foundation.

Cultivating Health: Exploring the Vital Link Between Agriculture and Human Nutrition

Speaker

  • Nikki Putnam Badding, MS, RDN, LD

Description

  • In “Cultivating Health: Exploring the Vital Link Between Agriculture and Human Nutrition,” we will delve into the profound impact of agriculture on the nutritional well-being of our population. This presentation aims to uncover the relationship between on-farm practices, food production systems, and the nutritional quality of the foods we consume.

Learning Objectives

  • Describe the significance of agriculture’s role in food and nutrition security.
  • Examine the importance of increasing nutrient density, bioavailability, availability and sustainability of food through agricultural innovations in addressing global food and nutrition challenges.
  • Discuss actions taken by the agricultural industry, and global and national organizations to promote the integration of nutrition-centric agricultural practices for improved health outcomes.

CEU Level 2

Human Milk and Formula Preparation in a Hospital Setting

Speaker

  • Whitney Duddey, MHA, RD, LD

Description

  • Mishandling of infant/pediatric feedings can result in foodborne illness, preparation errors and misadministration. For hospitalized patients, centralized handling of human milk and formula in a designated preparation space is considered a best practice and is supported by the literature. This presentation will review current guidelines for safe preparation of human milk and formula feedings in a hospital setting as well as provide examples of how these guidelines are implemented at the top children’s hospital in the United States, Cincinnati Children’s Hospital Medical Center.

Learning Objectives

  • Review current guidelines for safe preparation of human milk and formula feedings in a hospital setting
  • Understand the basic overview of Human Milk and Formula Center (HMFC) operations at Cincinnati Children’s Hospital Medical Center
  • Identify HMFC position titles and qualifications

CEU Level 2