1:30 p.m. to 3:00 p.m.

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 Level: Level II      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 Level: Level III      CPE Credit: 1.5 hours       LNC: 9050, 9020, 4030

    Presenting: Constance Geiger, PhD, RD, CD
                     Alison Kretser, MS, RD

    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. 

    Jump 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 Level: Level II    CPE Credit: 1.5 hours      LNC: 2000, 9020, 9050, 1090

    Presenting: David Allison, PhD
                     Sally Squires
                     Sheah Rarback, MS, RD 

    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