2008 Program Preview
Monday, October 27, 2008
1:00 p.m. to 2:30 p.m.
African Americans' Dietary Lifestyles: Health Implications, Community Intervention and Outcomes
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4010, 4040, 5190
Presenting: Claudia Sealey-Potts, PhD, RD, LD
Jo Ann Pegues, RD
Discuss the cultural food heritage of African Americans and its transition over time. Identify specific health issues pertaining to the dietary lifestyle of the target population and describe effective community-based nutrition interventions and outcomes. Apply appropriate strategies that will increase awareness of African Americans and the implications of nutrition-related health issues.
Electronic Health Records: Implementing the Nutrition Care Process
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5390, 3005, 1020
Presenting: Sherri Jones, MS, RD, LDN
Maureen McCarthy, MPH, RD, CSR, LD
Identify the functions of electronic health records that are required to meet dietitians’ needs in implementing the Nutrition Care Process (NCP). Discuss challenges and benefits of implementing NCP in electronic health records. Apply contents of ADA’s Electronic Health Records Toolkit to determine how to implement NCP in various facilities and organizations.
Expert Report: Cancer Prevention through Nutrition and Physical Activity
CPE Level: Level I CPE Credit: 1.5 hours LNC: 5150, 4040, 4000
Presenting: Walter Willett, MD, MPH, DrPH
Karen Collins, MS, RD, CDN
Discuss the links between food, nutrition, physical activity and cancer from the American Institute for Cancer Research’s (AICR) second expert report. Identify goals and recommendations for both individuals and communities to prevent cancer using this evidence-based document.
Planned with Oncology Nutrition Dietetic Practice Group
Hardwiring School Health: Interventions and Positive Outcomes
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4020, 4100, 4010
Presenting: Dianne Killebrew, MEd, RD, LDN
Mary Kate Mouser, MEd
Learn how to develop a community-based wellness intervention in a school setting while initiating a sustainable culture of wellness through positive collaborations with school leadership and community partners. Successful results-focused, kid-friendly healthy eating and physical activity messages will be discussed.
Healthy You, Healthy Planet
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5160, 4040, 8018
Presenting: Dariush Mozaffarian, MD, DrPH, FACC
Jennifer Dianto Kemmerly, MS
Linda Sceurman, MS, RD, LD
Learn how a sustainable approach to seafood consumption will help to ensure the vitality of this critical food source for years to come and how sustainable seafood can be introduced into the diet to improve overall health and wellness. Understand how and why large food service organizations are making a commitment to adopt sustainable practices for their sourcing of seafood.
Presented by ADA Partner: ARAMARK
Infant Catch-Up Growth and Adult Chronic Disease: Is There a Connection?
CPE Level: Level III CPE Credit: 1.5 hours LNC: 5060, 3030, 4040
Presenting: Josef Neu, MD
Janice Hovasi Cox, MS, RD, CSP
Identify the metabolic effects of intrauterine growth retardation. Describe recent research studies on the long term health implications of intrauterine growth retardation and subsequent catch-up growth. Discuss current practices in the nutritional management of the small-for-gestational age infant both in the hospital and after discharge.
Planned with Pediatric Nutrition Dietetic Practice Group
The Lenna Frances Cooper Lecture: Systemic Nutrition - What's YOUR Gut Reaction?
CPE Level: Level II CPE Credit: 1.5 hours LNC: 2050, 2100, 5000
Presenting: Sylvia Escott-Stump, MA, RD, LDN
With the gut supporting nearly seventy percent of the human immune system, genetic polymorphisms of nutrients such as folate affect a larger proportion of the population than previously recognized. Diseases such as cardiovascular disease, gastric and colon cancer, Alzheimer’s disease, schizophrenia, autism and depression often have more of a nutritional origin than currently addressed by the medical community. Sylvia Escott-Stump, MA, RD, LDN, will explore how dietitians play a critical role in communicating this relationship to other health care providers through the nutrition diagnosis of “inadequate nutrient utilization.”
Nutrition Education: Best Practices in Online Education and Problem-based Learning
CPE Level: Level II CPE Credit: 1.5 hours LNC: 6050, 6030, 1020
Presenting: Cynthia Cadieux, PhD, RD
Teresa Marshall, PhD, RD, LD
Discuss the design and development process for successful online nutrition education programs targeting allied health professionals. Describe development of problem-based learning curricula facilitating nutrition education. Discuss incorporation of problem-based learning into online nutrition education programs.
Planned with Nutrition Educators of Health Professionals Dietetic Practice Group
Original Contributions: Strategies for Lifestyle Changes (Part 2) — Diabetes
CPE Level: Level III CPE Credit: 1.5 hours LNC: 5190, 4160, 1020
Lifestyle Intervention Delivered by the Registered Dietitian Decreases Lost Work Days: The I Can Project
-Presenting: Anne Wolf, MS, RD
The Role of the Registered Dietitian: Enhancing Positive Outcomes Using a Resiliency Training Approach in People with Type 2 Diabetes
-Presenting: Beverly Bradshaw, PhD, RD, CD
Key Components of a 6-month, Community-based Program for Today's Young Adolescents "at Risk" for Type 2 Diabetes
-Presenting: Sharon Peterson, PhD, RD, LDN
Mobile Access to Health Information: An Integrative Technology Approach for the Development of Diabetes Self-management Skills
-Presenting: Patricia Davidson, DCN, RD, CDE
A Computerized Interactive Tutorial As a Weight Loss Aid in Obese Adults
-Presenting: Samia Das, MS, MBA, RD, CCRC
Seeing is Believing: The Role of Nutrition in Maintaining Eye Health
CPE Level: Level II CPE Credit: 1.5 hours LNC: 2000, 5100, 5460
Presenting: Thomas Wilson, PhD, MPH
Leslie Kay, MS, RD, LD
Age-related macular degeneration is the leading cause of severe vision loss in people over the age of 60. The high economical and emotional costs of vision loss may be prevented through early nutrition measures, such as consuming foods high in the carotenoids, lutein and zeaxanthin. Gather information needed to counsel patients on the role of nutrition in healthy vision maintenance.
Sustainable Food Systems: Opportunities for Dietitians
CPE Level: Level II CPE Credit: 1.5 hours LNC: 8018, 1070, 6060
Presenting: Alison Harmon, PhD, RD, LN
Angela Tagtow, MS, RD, LD
Describe sustainability in the context of the food system. Discuss implications of current food system issues on nutrition and health. Identify ways to incorporate food system sustainability into dietetic practice and education.
Web-based Weight Management: Opportunities for Dietitians
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5370, 1020, 9020
Presenting: Susan Burke March, MS, RD, LD/N, CDE
Deborah Tate, MS, PhD
Will weight management programs on the Internet replace the nutrition professional in the future? Discuss the latest research on Web-based weight management programs and the opportunities and risks for nutrition professionals. Identify practical strategies that may help dietitians use the Internet to enhance weight management interventions.
Planned with Weight Management Dietetic Practice Group
Your View of Behavioral Health Care Practice Standards: Open Discussion
CPE Credit: 1.5 hours LNC: 1000, 5200, 5180
Does your work focus on meeting the nutritional needs of persons with eating disorders (ED), intellectual and developmental disabilities (IDD), addictions or mental illness? If so, then we need your opinions about practice standards for dietitians in Behavioral Health Care. Join us for an open discussion.
Planned with Behavioral Health Nutrition Practice Group