10:30 a.m. to Noon

2008 Program Preview

Sunday, October 26, 2008

10:30 a.m. to Noon


    ADA's Hypertension Guidelines: Strategies for Implementation

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 5260, 5000, 9020

    Presenting:  Debra Krummel, PhD, RD, LD
                      Brenda Davy, PhD, RD, FACSM

    Describe the major recommendations for medical nutrition therapy for individuals with hypertension. Explain the process used to develop evidence-based questions, evidence summaries, conclusions statements, grades of evidence and recommendations in ADA’s Evidence Analysis Library (EAL). Demonstrate how to integrate use of the EAL into clinical practice.

    Aging Boomers: Is Muscle Loss the Silent Epidemic?

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 4040, 4190, 5100

    Presenting:  Douglas Paddon-Jones, PhD
                      Susan Hewlings, PhD, RD

    While baby boomers may not be familiar with the word “sarcopenia,” they’re feeling its effects: decreased muscle mass and strength. Discuss how this debilitating condition affects the body and is causing a silent epidemic among middle-aged and elderly individuals. Review  research and nutrition interventions that may not only delay the onset, but stabilize or reverse it. Impacts on the US health system will be discussed.

    Check, Please!

    CPE Level: Level I       CPE Credit: 1.5 hours      LNC: 8060, 4180, 8090 

    Presenting:  Alpana Singh

    Alpana Singh is one of the youngest women in history to become a master sommelier. As one of only 121 master sommeliers in the world, of whom only 14 are women, Singh is a widely recognized expert on wine and food. She is the host of the three-time Emmy Award-winning restaurant review television show “Check, Please!,” which airs weekly in Chicago. In 2006, Singh published her first book, Alpana Pours: About Being a Woman, Loving Wine, and Having Great Relationships. Join Singh as she shares her expertise on wine while blending stories from her life and adding her reflections on leadership.

    Family-centered Care and Nutrition: Who Is in Charge?

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 5050, 5400, 5390

    Presenting:  Karen Glander, MS, RD
                      Debbie Abel, MS, RD

    Describe the principle of family-centered care and the multiple factors needed to make a program successful and barriers that prevent success. Discuss outcomes related to patient satisfaction and patient safety using family-centered care principles. Describe leadership activities that facilitate family/professional partnerships and advocate for the health care needs of patients.
    Planned with Dietitians in Physical Medicine and Rehabilitation Dietetic Practice Group

    Food Access and Community Partnerships: Steps to Reducing Health Disparities

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 4010, 4020, 4070

    Presenting:  Joan Nachmani, MS
                      Tara Hatala, RD

    Identify socio-economic, geographic, and cultural reasons for health disparities. Discuss replicable models of community programs aimed at reducing food insecurity and health disparities. Recognize opportunities for community partnerships that can reduce institutional barriers and positively impact health disparities for low-income families.
    Planned with Hunger and Environmental Nutrition and Nutrition Education for the Public Dietetic Practice Groups

    From Practitioner to Manager: Developing Your Leadership Profile

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 1010, 1070, 1130

    Presenting:  Mary Cluskey, PhD, RD, LD
                      Jean Caton, MS, MBA, RD

    Describe how the dietetics curriculum, volunteer activities and mentoring can be used to develop management and leadership skills early in careers. Explain how internal attitudes and self-perceptions impact success as a leader and how to develop an executive presence. Utilize self-coaching techniques to enhance leadership potential and avoid the five mistakes that can derail new managers and leaders.

    Healthy Kitchens, Healthy Lives: A Groundbreaking Nutrition Research & Education Initiative

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 6010, 8000, 9000

    Presenting:  David Eisenberg, MD
                      Amy Myrdal, MS, RD

    Describe the Healthy Kitchens, Healthy Lives initiative which creates a state-of-the-art teaching kitchen for patients with Type 2 diabetes. Identify new education opportunities for dietitians that incorporate culinary skills training, a groundbreaking Harvard Medical School research project, and a national PBS television series providing nutrition education and culinary skills. 

    Hot Topic! — Launch of MyPyramid for Preschoolers

    CPE Level: Level II      CPE Credit: 1.5 hours      LNC: 4030, 4150,6050  

    Presenting: Brian Wansink, PhD
                     Patricia Britten, PhD
                     Madeleine Sigman-Grant, PhD, RD

    Be the first to see the new MyPyramid for Preschoolers at this exciting session. Learn how this new component of USDA’s MyPyramid collection will provide valuable information for parents and caregivers looking to make positive dietary and physical activity behavior changes of preschoolers. Identify interactive tools and resources available to dietitians and consumers to best implement this dynamic new tool.

    Nutritional Management of HIV and Hepatitis C

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 5000, 5240, 5250

    Presenting:  Eric Strachan, PhD
                      Cade Fields-Gardner, MS, RD

    Identify specific nutrition needs for individuals infected with the human immunodeficiency virus (HIV) and/or the Hepatitis C virus (HCV). Assess the prevalence of insulin resistance in patients with HCV. Discuss the treatment and management of HCV in patients co-infected with HIV.
    Planned with HIV/AIDS Dietetic Practice Group

    Original Contributions: Translating Research into Dietetics Practice (Part 1) — School and Education

    CPE Level: Level III       CPE Credit: 1.5 hours       LNC: 9010, 4150, 8040

    Being Observed Eating School Meals Does Not Influence Dietary Recalls by Fourth-grade Children
        -Presenting: Suzanne Baxter, PhD, RD, FADA

    A National Study of School Food Policies and Environment: School Food Policies Affect Beverage Consumption at School, but Student Characteristics and Behaviors Also Matter
        -Presenting: Ronette Briefel, DrPH, RD

    A National Study of School Food Environment and Policies: School Food Policies Affect Fruit and Vegetable Consumption at School,  Especially in Elementary Schools
        -Presenting: Mary Crepinsek, MS, RD

    Using Online Continuing Education to Translate Bone Health Research into Practice
        -Presenting: Maureen Bligh, RD

    Soy Goes to School: Acceptance of Meatless Meals in Middle Schools in Maryland
        -Presenting: Kathleen Lazor, MA, RD, LD

    The Effect of Food Safety Training on Food Safety Behaviors in Texas Child-care Centers
        -Presenting: Deanna Staskel, RD

    Focus Groups Provide Effective Guidance on Development of Nutrition Education Program
        -Presenting: Sara Sweitzer, MED, RD, LD

    Phytochemicals and Cancer Prevention: Translating Evidence for Future Practice

    CPE Level: Level I     CPE Credit: 1.5 hours      LNC: 2010, 4040, 3100 

    Presenting:  Emily Ho, PhD
                      John Milner, PhD

    Discuss findings from recent investigations on molecular mechanisms of how phytochemicals may protect against cancer. Identify opportunities and challenges of implementing research into dietetics practice and/or public policy. Explore evidence that phytochemicals may improve health outcomes related cancer prevention and treatment.
    Planned with Research Dietetic Practice Group

    Specialty Practice in Sports Dietetics: Open Discussion

    CPE Credit: 1.5 hours      LNC: 1010, 4060, 2110

    Do you wonder about the competencies needed to gain a competitive edge in sports dietetics? Are you seeking to advance your career in sports dietetics and related areas? Join members of the SCAN DPG who are developing Standards of Practice and Standards of Professional Performance for registered dietitians in sports dietetics in an open discussion about the future of practice.
    Planned with the Sports, Cardiovascular and Wellness Nutritionists Dietetic Practice Group

    Weight Management: Application of the Latest Research to Dietetic Practice

    CPE Level: Level II     CPE Credit: 1.5 hours      LNC: 5370, 9020

    Presenting: Rebecca Reeves, DrPH, RD, FADA
                     Gary Foster, PhD
                      
    Recent research on tools, techniques and predictors for successful weight management will be reviewed. Gain perspective on applying these insights in dietetic practice.
    Presented by ADA Partner: GlaxoSmithKline Consumer Healthcare