2008 Program Preview
Sunday, October 26, 2008
8:30 a.m. to 10:00 a.m.
A New Paradigm for the Study and Practice of Nutrition
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4050, 4040, 4030
Presenting: Suzanne Havala Hobbs, DrPH, MS, RD, FADA
T. Colin Campbell, PhD
Discuss the relevance of the collective biological activities of nutrients as they relate to diet and health. Explain the contribution of diverse stakeholders to the development and implementation of dietary guidance policy. Identify possible roles for dietitians to help advance dietary guidance policy in the public interest.
Planned with Vegetarian Nutrition Dietetic Practice Group
Application of the New Nutrition Support Standards for Dietitians
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1000, 5000, 6060
Presenting: Peggi Guenter, PhD, RN, CNSN
Mary Krystofiak Russell, MS, RD, LDN, CNSD
Discuss the newly developed Standards of Practice and Standards of Professional Performance for Registered Dietitians in Nutrition Support. Explain the inter-organizational professional alliances, collaboration and content that underlies these Standards. Identify methods by which the Standards can be applied to professional development and advancement.
Celiac Disease: From Laboratory Bench to Kitchen Counter
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5110, 8090, 8100
Presenting: Elizabeth Wall, MS, RD, LDN, CNSD
Renee Zonka, MBA, RD, CHE
Identify the clinical standards for diagnosing and treating celiac disease. Apply the dietary guidelines for a gluten-free diet and address potential nutrient deficiencies as a result of dietary compliance. Translate the clinical and dietary requirements into practical culinary application for patients through a live demonstration of gluten-free cooking and meal preparation.
Community/Service-based Learning: Engaging Dietetics Students and Agencies
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4000, 6060, 3020
Presenting: Louise Berner, PhD
Lisa Nicholson, PhD, MS, RD
Explore community based learning as a method to connect undergraduate course content to community agencies through service project involvement that enhances academic experience. Discuss the incorporation of service learning into university nutrition courses, changes in student attitudes regarding careers in community and public health nutrition, and benefits to community agencies.
Counseling Overweight Adults: New Directions in Personalized Care
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5370, 6010, 6020
Presenting: Dawn Jackson Blatner, RD
Robert Kushner, MD, MS
Discuss the role of personality and maladaptive schema patterns in targeting and tailoring obesity care. Describe how incorporating the principles of health behavior counseling, adult learning, communication skills and decision-making can enhance patient-centered obesity care. Demonstrate application of the lifestyle patterns approach for obesity counseling using a case-based format.
End-of-life Decisions and Ethics: The Impact on Nutritional Care
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4000, 5000, 1000
Presenting: Christine Gosch, DTR
Judy Simon, MS, RD, LD
Ethical decisions made by, or on behalf of, residents within long term care facilities affect how dietitians and dietetics technicians carry out their responsibilities. Explore how ethical decision making is carried out within families and facilities and discuss how the nutrition professional can play a key role in assisting in that process.
Planned with Dietetic Technicians in Practice Dietetic Practice Group
Feeding the Very Low Birth Weight Infant: Strategies for Improved Outcome
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5060, 3090, 5280
Presenting: Amy Gates, RD, CSP, LD
Jatinder Bhatia, MBBS, MD
Describe the importance of early parenteral nutrition in the very low birth weight [VLBW] infant. Design a feeding plan for the beginning and the advancement of enteral feedings for the VLBW infant. Assess the nutritional status of the VLBW infant using growth and biochemical parameters.
The Green Diet: Sustainability Becomes a Key Ingredient in Consumers' Eating Habits
CPE Credit: 1.5 hours
Understand how sustainability drives consumer purchase and eating habits. Sustainability now means more to today’s consumer than purchasing locally grown foods and now encompasses foods manufactured in an environmentally responsible manner. Learn what one organization is doing to reduce its environmental impact.
Presented by ADA Partner: PepsiCo
Live Like You Mean It: The Experience
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1010, 1120, 1070
Presenting: Ken Wasco, MM, MSA, MA
Ellyn Elson, RD
Develop a personally meaningful life plan. Celebrate accomplishments through harnessing the correlation that exists between setting personal goals and achieving results. Grasp the power found in taking personal responsibility for actions.
Planned with the Dietitians in Business and Communications Dietetic Practice Group
Nutrition and You: Trends 2008
CPE Level: Level I CPE Credit: 1.5 hours LNC: 9010, 9050, 7120
Presenting: Jeannie Gazzaniga-Moloo, PhD, RD
Discuss the results of ADA’s new public opinion survey “Nutrition and You: Trends 2008” in this first public release. This authoritative and nationally representative survey measures and tracks Americans' attitudes, knowledge, beliefs and behaviors regarding food and nutrition.
Original Contributions: Implementation of Nutrition Care Process and Health Outcome Measures
CPE Level: Level III CPE Credit: 1.5 hours LNC: 3005, 1020, 5250
Implementation of the Nutrition Care Process in the Affinity Patient Charting System
-Presenting: Lacie Rodrigues, MS, RD
Nutrition Care Process in the Electronic Medical Record
-Presenting: Melinda Weis, RD
Effectiveness of Nutrition Intervention in Meeting Outcome Goals in Clients with HIV/AIDS
-Presenting: Lisa Trombley, MA, RD, CNSD
Independent Nutrition Order Writing by Registered Dietitians Reduces Complications Associated with Nutrition Support
-Presenting: Jennifer Duffy, RD, LD, CNSD
Preparing for the Future Practice and Education — What Will Happen Next: Open Discussion
CPE Credit: 1.5 hours LNC: 6000, 1000, 1070
The report of the Phase 2 Future Practice & Education Task Force sets out a plan for preparing for the future of the profession. What does it mean to practitioners and educators? Come join us to discuss and understand the plan for the future.
Planned with ADA House of Delegates
Using Information Technology: Revealing Expert Knowledge from Clinical Nutrition Practice
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1020, 7160, 9030
Presenting: Judith Warren, PhD, RN, BC, FAAN, FACP
Nancy Hakel-Smith, PhD, RD
Describe the essential components of the Nutrition Informatics specialty group, including a clinical nutrition (CN) management data set, a CN practice data set, and an outcome dashboard. Discuss proposed standardized data elements for the data set. Review clinical examples of how CN managers and practitioners can use this data and information technology to facilitate decision making.
Planned with Clinical Nutrition Management and Medical Nutrition Practice Dietetic Practice Groups.