Sessions

Workforce Expectations of New Dietitians: Implications for Recruitment and Retention

Speaker

• Anna Hartman, RDN, LDN and Caitlin Tennyson, RDN, LDN

Description

• ASCEND data shows that enrollment in dietetics education has declined annually for seven years, resulting in fewer dietitians entering the workforce. Entry-level RDs face a greater educational time investment and higher student debt burden than ever before. Recruiting and retaining dietitians from this dwindling population is challenging, and employers must consider outlooks and expectations of this group in order to maintain adequate RD staffing. Methods: To assess outlooks and expectations among rising RDs, a dietitian leader from a healthcare system in Kentucky and Indiana developed an 8-question survey, which was sent to every ASCEND-accredited dietetic undergraduate, graduate, and internship program in Kentucky, Indiana, Tennessee, Missouri, Illinois, Ohio, West Virginia, Virginia, and Alabama. One hundred seventy-one respondents completed the survey. Analysis of the responses was used to advocate for enhancements in RD employment offerings; with aims of improving the employment experience of the RD, and improving recruitment and retention of RDs for the healthcare system. Results: The survey revealed significant concerns about return on educational investment, especially the ability to pay off student loans and meet the demands of rising costs of living on an entry-level salary. Overwhelmingly, data showed an expectation of at least $60,000 annually. Other factors with significant bearing on employment acceptance included robust retirement, insurance and paid time off benefits; coverage of CDR, AND, and ASPEN fees; frequency of working holidays and weekends; and correct spelling of the title, “dietitian.” Conclusion: Meeting expectations among rising RDs is key to improving recruitment and retention of RD staff.

Learning Objectives

• Understand the evolving landscape of dietetics
• Examine expectations and outlooks of dietetic students
• Understand how RD expectations intersect with local turnover and retention data
• Learn how dietetic leaders can leverage this information to advocate effectively at both a local and national level
• Gain insights into how RDs can advocate for change, and what that looks like in practice

CEU Level 2

Healing Without Harm: How Dietitians Can Recognize and Support Clients with Eating Disorders

Speaker

• Aubrey Hoffer, PhD & Claire Cusack, MS

Description

• In this session, we will explore how dietitians can identify and support clients who have eating disorders within a framework that challenges traditional diet culture and weight stigma. This presentation will provide an overview of eating disorders, including signs and symptoms for early recognition. We will examine how diet culture and anti-fat bias intersect with disordered eating and poor mental health outcomes. Attendees will leave with practical strategies for compassionate, weight-inclusive care and tools to dismantle diet culture in their professional practice.

Learning Objectives

• Identify signs and symptoms of eating disorders that are relevant to dietitians’ work.
• Explain how diet culture and weight stigma contribute to the prevalence of disordered eating behaviors.
• Apply weight-inclusive strategies in practice to support clients with or at risk of eating disorders.
• Develop practical steps for unlearning diet culture and anti-fat bias in their professional approach.

CEU Level 1

Medical Nutrition Therapy in the Outpatient Setting for the Treatment of Eating Disorder

Speaker

• Beth Cecil, RD, LD and Katie Dubree, RD, LD

Description

• Medical Nutrition Therapy (MNT) is a vital component of eating disorder treatment.  People living with eating disorders pose unique challenges for the outpatient RDN.  In this session we will explore the elements and application of MNT in the treatment of eating disorders in the outpatient setting.

Learning Objectives

• Understand the levels of care for eating disorder treatment and recognize when a higher level of care may be indicated. 
• Identify the unique nutritional needs of patients living with eating disorders thorough comprehensive assessments and formulate appropriate eating plans.
• Describe the efficacy and benefits of medical nutrition therapy in the treatment of eating disorders.

CEU Level 2

Reverse Engineering Performance Nutrition: Principles to Practice

Speaker

• Emily Lepping Smith, RDN, MS, CSCS

Description

• Participants will explore how to optimize nutrition outcomes through a strategic process of planning, programming, and intervention known as “reverse engineering.” This session will demonstrate how applying a principle-based approach to this process allows dietitians to develop adaptable, evidence-based nutrition solutions for both individual and group needs. Additionally, attendees will gain valuable insights into how this method can be leveraged not only to address performance-related challenges but also to guide and shape their professional growth and career development with greater clarity and purpose.

Learning Objectives

1. Understand how to reverse engineer nutrition success for any population
2. Understand how to apply a principle-based approach to your professional growth and development
3. Understand the basic application of caffeine as a performance supplement
4. Understand how to build principle-based nutrition programming and educational curriculum

CEU Level 1

IDEA Panel

Speakers

• Jalyn Lee, RD, LD, Raven Barleson, RD, LD, Sarah Wilder, RD, LD, Emily Bugay, MS, RD, LD, Andie Gonzalez, PhD, MPH, RDN, LD, FAND

Description

• The Inclusion, Diversity, Equity, and Access (IDEA) panel will lead a discussion on the diverse pathways to becoming a registered dietitian, the impact of cultural identities on dietetics practice, and the importance of fostering inclusivity within the profession—for both practitioners and clients. Featuring four registered dietitians, the panelists will share their personal journeys, offering insights into their experiences. This conversation aims to raise awareness of the diverse roles within dietetics and highlight the vital role of cultural diversity in shaping a more inclusive field.

Learning Objectives

• Increase awareness of diverse roles and the significance of cultural diversity in shaping inclusivity within the field of dietetics. 
• Gain practical insights and identify actionable strategies for registered dietitians to create more equitable and accessible nutrition care. 
• Articulate alternative career pathways in dietetics, highlighting diverse routes to becoming a registered dietitian.
• Explore how cultural identity influences professional practice, decision-making, and patient interactions as a registered dietitian.
• Describe how registered dietitians interact and collaborate with other non-registered dietitian health and community professionals.

CEU Level 1

RDs in Foodservice: Leveraging Technology and Team Collaboration to Improve the Patient Experience

Speaker

• Annie Kron, MHI, RDN, LDN & Caitlin Tennyson, RD

Description

• This presentation will focus on how dietitians can be involved in the foodservice operations within an acute-care hospital setting. The presenters will share opportunities for leveraging technology to meet their hospital-system organization’s goals. They will share lessons learned as registered dietitians in the design, programming, and implementation of their multi-site, enterprise technology system. They will provide insights on how connecting strong collaboration between their foodservice and clinical nutrition leaders lead to improved patient experience, safety, and health outcomes.

Learning Objectives

• Describe the registered dietitian’s role in implementing foodservice technology systems and why it is impactful
• Demonstrate how to design foodservice technology systems with a focus in on patient experience and safety goals
• Identify ways registered dietitians can collaborate with foodservice leaders to improve the patient experience, health outcomes, and safety

CEU Level 2

Providing Nutrition Recommendations for Youth Athletes

Speaker

• Karina Christopher, PhD, RD, LD

Description

• This presentation will focus on how dietitians can be involved in the foodservice operations within an acute-care hospital setting. The presenters will share opportunities for leveraging technology to meet their hospital-system organization’s goals. They will share lessons learned as registered dietitians in the design, programming, and implementation of their multi-site, enterprise technology system. They will provide insights on how connecting strong collaboration between their foodservice and clinical nutrition leaders lead to improved patient experience, safety, and health outcomes.

Learning Objectives

• Identify key nutrient and intake recommendations for youth participating in sport.
• Support evidence-based nutrition guidelines for youth aged 12-18 years participating in sport.
• Improve youth athletic performance by emphasizing the importance of nutrition.
• Explore nutrition counseling methods for youth athletes.

CEU Level 2