2008 Program Preview
Monday, October 27, 2008
3:00 p.m. to 4:30 p.m.
The Champions for Healthy Kids Grants Program: Lessons Learned
CPE Level: Level II CPE Credit: 1.5 hours LNC: 9030, 4010, 4150
Presenting: Keecha Harris, DrPH, RD
Susan Dingee
Identify key lessons learned from the Champions grant program evaluation process. Develop community nutrition and physical activity program evaluations for their programs and participants. Interact with successful Champions grants winners to learn about successful program evaluation development.
The Diabetes Pandemic: The Role of the Dietitian
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4000, 5190, 1040
Presenting: Melinda Maryniuk, MEd, RD, CDE
Linda Siminerio, RN, PhD
Describe how the pandemic of diabetes and obesity has affected each of the seven regions of the world. Describe actions being taken by organizations and individual dietitians throughout the world. Summarize steps that dietitians can take in the US to help address these global concerns.
Planned with Diabetes Care and Education Dietetic Practice Group and the American Diabetes Association
Drug/Supplement Interactions and Nutrient Depletions: Applications for the Dietitian
CPE Level: Level II CPE Credit: 1.5 hours LNC: 3070, 3100, 2090
Presenting: Alan Agins, PhD
Lynn Laboranti, MS, RD
Identify common prescription drugs, or drug classes, that may interact with nutrients and other dietary supplements. Identify supplements or nutrients that may provide additional therapeutic benefit when used in combination with selected prescriptive drugs. Educate clients concerning the pharmacological mechanisms that can lead to drug-nutrient interactions.
Planned with Nutrition in Complementary Care Dietetic Practice Group
Electronic Health Record: Open Discussion
CPE Credit: 1.5 hours LNC: 1020, 3005, 5390
Has your facility implemented or is planning to implement an Electronic Health Record (EHR)? Has the Nutrition Care Process been integrated into your current system? Join your colleagues in an open discussion forum on the techniques and templates used at your facility as well as have a chance to preview the contents of the EHR toolkit.
Planned with Nutrition Care Process/Standardized Language Committee.
Ethics, Environment and Economics: A Close Look at Fair Trade Food
CPE Level: Level III CPE Credit: 1.5 hours LNC: 2000, 4100, 8018
Presenting: Lizz Marr, MS, RD
Amy Marr, MEd, MS, RD
Assess fair trade foods and its relevance to food and nutrition professionals. Explain current issues, including benefits and limitations, with self-regulation, private third-party fair-trade certification and governmental regulations related to fair trade. Discuss the role and limitations of fair trade products in global sustainability.
Incorporating the Nutrition Care Process into Facility Training Programs
CPE Level: Level III CPE Credit: 1.5 hours LNC: 1010, 5390, 6050
Presenting: Stewart Ross, PhD
Carolyn Faut, RD, CNSD
Describe competencies required to integrate the Nutrition Care Process (NCP) in practice to improve consistency, quality of care, and predictability of client outcomes. Discuss how training programs must be designed to facilitate progression of learning, competency in critical thinking, and problem-solving skills.
Planned with Dietetic Educators of Practitioners Dietetic Practice Group.
New for 2008! — Hot Topics
CPE Credit: 1.5 hours
This year FNCE will feature an exciting new segment of the program devoted to late-breaking news in the field of dietetics. These “Hot Topics” will showcase information such as cutting-edge research, policy and advocacy issues, and newsworthy topics. Visit www.eatright.org/fnce2008 after September 17 for topic and speaker details on these must-see sessions.
Original Contributions: Strategies for Lifestyle Changes (Part 3) — Community and Family
CPE Level: Level III CPE Credit: 1.5 hours LNC: 4010, 4150, 4080
Development and Implementation of a Family-centered Nutrition and Exercise Program
-Presenting: Lisa Sheehan-Smith, EdD, RD, LDN
An Ounce of Prevention Is Worth a Pound a Physician's Toolkit to Prevent Childhood Obesity
-Presenting: Ann Weidenbenner, MS, RD, LD
Early Sprouts: Gardening and Nutrition Experiences for the Young Child
-Presenting: Karrie Kalich, PhD, RD, LD
A Multi-disciplinary Group Visit Approach to Pediatric Weight Management
-Presenting: Michelle Demeule, MS, RD, LDN
Exploring the Use of Geospatial Technology to Estimate Energy Expenditure and Promote Physical Activity
-Presenting: Nobuko Hongu, PhD, RD
Factors Influencing Behavior Outcomes of Expanded Food and Nutrition Education Program and Food Stamp Nutrition Education Participants
-Presenting: Justine Hoover, MS
American Dietetic Association Members Seldom Use the Daily Values on Labels
-Presenting: Mary Hager, PhD, RD
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 goal; evaluate plan outcomes and the application of this learning.
Planned with the Commission on Dietetic Registration
Success Strategies for Unlimited Career and Income Growth
CPE Level: Level I CPE Credit: 1.5 hours LNC: 7070, 1010, 7080
Presenting: Mitzi Dulan, RD
Chris Mohr, PhD, RD, CSSD
Apply the hows and whys of goal setting to increase your paycheck. Create and effectively use Web sites to increase passive revenue and diversify income streams. Implement personal development strategies to grow a private practice business and revenue.
Planned with Nutrition Entrepreneurs Dietetic Practice Group
Successful Strategies: The New Look of School Meals
CPE Level: Level II CPE Credit: 1.5 hours LNC: 8110, 4000, 4080
Presenting: Kathryn Wilson, MS, SNS
Clare Miller, MS, RD
Review the need for realistic and feasible nutrition standards and evaluate the progress being made in schools. Explore the collaboration between dietitians, school nutrition professionals and school and community stakeholders to promote healthy school environments. Discuss techniques for marketing nutrition programs through school program case studies that have resulted in positive environment changes.
Unveiling a Uniform Front-of-Package Nutrition Labeling Program
CPE Level: Level I CPE Credit: 1.5 hours LNC: 4030, 8090, 6020
Presenting: Eileen Kennedy, PhD
Richard Black, PhD
Explore the first front-of-pack unified labeling program created by a unique coalition representing the food industry, academia, advocacy groups, health organizations and government liaisons. Discover how the new "better-for-you" symbol, intended to bring consistency to the marketplace, will soon be available to participating companies with products that meet the science-based nutrition criteria. Discuss the intricacies of this new program, plans for implementation and client education opportunities.
Wimpfheimer Guggenheim International Lecture: Successful Evidence-based Diabetes and Nutrition Research from the Middle East
CPE Level: II CPE Credit: 1.5
Presenting: Naomi Trostler, PhD, RD
Najat Yahia, PhD, RD
Ronit Endevelt, PhD, RD
Emel Alphan, PhD
International nutrition research experts from the Middle East will participate in a panel discussion about the challenges and success of implementing ADA's evidence-based diabetes nutrition guidelines and conducting international research despite cultural and political differences. This inaugural international lecture will showcase the personal experiences and adaptations necessary for success and translate the research into counseling techniques for people of similar cultural backgrounds, whether working internationally or domestically.