2008 Program Preview
Sunday, October 26, 2008
1:30 p.m. to 3:00 p.m.
2008 Presidents’ Lecture: Online Personalized Health Care — Food for Health
CPE Credit: 1.5 hours LNC: 1020, 4040, 4000
Presenting: Paul Tang
Eating, working and going online are activities of daily living. So, too, should be managing health and wellness. Paul Tang, MD, MS, Vice President and Chief Medical Information Officer at the Palo Alto Medical Foundation, will discuss how we can personalize a continuous online experience to engage consumers to eat for their health. Online tools supporting healthy eating as an activity of daily living will be featured.
2009 FNCE Educational Sessions: Open Discussion
CPE Level: Level I CPE Credit: 1.5 hours LNC: 1130, 6060, 9040
Are you interested in speaking at FNCE? Have you thought about planning an educational session? Is there a topic that needs to be addressed at the 2009 FNCE? Now is the perfect opportunity to meet with the FNCE Program Planning Advisory Committee and discuss your ideas, learn tips for online submission and receive feedback!
Planned with the FNCE Program Planning Advisory Committee
Billing and Coding 101: Tips for Successful Billing
CPE Level: Level II CPE Credit: 1.5 hours LNC: 7070, 7170, 7000
Presenting: Camille DeSimone
Michelle McClurg, MA, RD, CD, LD, CDE
Payment for dietitian-provided nutrition services depends on submission of complete and accurate claims. Discuss tips and techniques for minimizing the number of rejected claims leading to prompt payment for nutrition service. Identify strategies for collecting complete claims-related information from patients and health care professionals to minimize claim errors.
Celebrating Culinary Trends to Meet Consumer Taste and Nutritional Needs
CPE Level: Level II CPE Credit: 1.5 hours LNC: 8000, 9000, 1000
Presenting: Mary Christ-Erwin
Suzy Badaracco, MS, RD
Discuss culinary trends to meet consumer taste and nutritional needs with experts in food and culinary trends identification, data collection, interpretation, and use. Examine the life cycle and forecasting of trends and how dietetics professionals can use them to maximize success with consumers and business clients.
Planned with Food and Culinary Professionals Dietetic Practice Group
The Choline Gap: A Public Health Issue among Special Populations
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4180, 2090, 4000
Presenting: Kerry-Ann da Costa, PhD
Elizabeth Ward, MS, RD
Review the current science on the role of choline in optimal health, including its role in public health, especially among special populations and normal fetal development. Explain the choline consumption gap and outline public health interventions. Identify leading sources of choline-rich foods in the diet.
Dietitians Know Best: What We Told the FDA
CPE Credit: 1.5 hours LNC: 9050, 9020, 4030
Learn what you and more than 5,500 of your fellow ADA members think about potential changes to the nutrition facts label. Discuss how ADA uses research to communicate the views of registered dietitians to federal regulatory agencies and how research is conducted when developing ADA public policy stances.
Jumping Jacks with Jill: Nutrition Education through Entertainment
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1130, 4060, 1110
Presenting: Jill Jayne, MS, RD
Mark Jayne
Enter the world of Jumping Jacks with Jill, where being healthy is cool and fitness is fun. Explore ways to incorporate entertainment into nutrition and fitness education to reach and teach kids. Expand the boundaries of nutrition and physical activity education by using compelling health statistics to sell nutrition and fitness to kids.
Lost in Translation: Communicating Complex Diet and Health Relationships in a Sound-bite Hungry World
CPE Credit: 1.5 hours
Thirty years ago, it was rare for epidemiological diet-and-health related research findings to make the evening news or daily paper. Today, it’s rarer still for the latest study’s findings to not make headlines. In this program, epidemiology and communication experts share knowledge, insights, case studies and best practices that registered dietitians and the media can use to transform diet and health messaging from sound-bites and sensational headlines to helpful, clear and relevant dietary guidance that helps colleagues and clients stay on the road of healthful, positive living.
Presented by ADA Partner: The Coca-Cola Company
Nutritional Impact in Anemia Management of the Elderly
CPE Level: Level II CPE Credit: 1.5 hours LNC: 3000, 5040, 5230
Presenting: David Thomas, MD, FACP, AGSF, GSAF, CMD
Kathleen Niedert, MBA, RD, CSG, LD, FADA
Discuss appropriate laboratory tests required to diagnose the underlying cause of anemia. Implement appropriate nutrition therapies in the management of anemia of the elderly. Assess which diagnosis, in combination with certain laboratory values, warrants further testing.
Planned with Consultant Dietitians in Health Care Facilities Dietetic Practice Group
Nutritional Management of the Patient with Acute Kidney Injury and Chronic Kidney Disease
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5340, 5440, 5010
Presenting: Marcia Kalista-Richards, MPH, RD, CNSD
Discuss the metabolic and nutritional alterations associated with AKI. Identify recommendations regarding the nutritional, fluid, electrolyte, micronutrient, and acid-base management of these patients. Explore the basic principles of renal replacement therapy including nutritional implications in critically ill patients.
Planned with Renal Dietitians Dietetic Practice Group
Optimizing Muscle Metabolism to Enhance Health
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4040, 5290, 2070
Presenting: Nancy Rodriguez, PhD, RD, FACSM
Robert Wolfe, PhD
Discuss the body of evidence supporting nutrition strategies to maintain or increase muscle mass. Differentiate among protein levels necessary to prevent many common pathological conditions and chronic diseases and levels necessary to support muscle metabolism and optimize health. Evaluate the adequacy of current protein quality assessment methods.
Original Contributions: Strategies for Lifestyle Changes (Part 1) — School-based Programs
CPE Level: Level III CPE Credit: 1.5 hours LNC: 4150, 4060, 4010
The Effect of Summer Vacation on Weight and Blood Pressure in Multiethnic Elementary Aged Children Participating in a School-based Wellness and Nutrition Program
-Presenting: Danielle Hollar, PhD
Project Health Schools – A Community/university Collaborative
-Presenting: Catherine Fitzgerald, MA, RD
Innovative Approach in Addressing Childhood Obesity: Using Mentors As Part of an Afterschool Nutrition and Physical Activity Program
-Presenting: Martha Walker, BA
Implementation of Healthy Eating and Physical Activity Campaign in Rural Elementary Schools
-Presenting: Jane Pelkki, MPH, RD, LD
Collaboration Is the Key to Healthy Children
-Presenting: Michelle Lombardo, DC
Linking University Students with Border School Districts in the Fight against Childhood Obesity
-Presenting: Peggy Visio, MS, RD, LD
Professional Development Portfolio: Introduction
CPE Level: Level I CPE Credit: 1.5 hours LNC: 6060, 1010, 6000
Presenting: Isabel Parraga, PhD, RD, LD
Discuss the five-step recertification process, the forms required and the online process for submission of plans and logs. Identify key steps; reflect and develop goals; conduct assessment; develop and implement learning plan in order to accomplish goals; evaluate plan outcomes and the application of this learning.
Planned with the Commission on Dietetic Registration