3:00 p.m. to 4:30 p.m.

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

    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:  Liz Marr, MS, RD
                      Amy Barr, 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.

    Hot Topic — Nutrition and Food Safety: Interpreting F-Tag 325 and 371

    Presenting: Ann Gallagher, RD, LD/CD
                     Donna Manring, DTR

    CPE Level: Level II     CPE Credit: 1.5 hours      LNC: 1000, 8040, 5040

    What are the challenges to be in compliance with F-Tag 325 and 371?  This session will describe how to complete an in-depth nutritional assessment using an interdisciplinary team approach.  Develop care plans with resident-centered goals and approaches and monitor and change interventions that do not stabilize a resident’s condition.  Regarding food safety, develop tools to help keep food safe and develop and monitor systems in order to comply with standards and regulations relating to  nutrition, dietary services and sanitation.

    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.

    Taking a Closer Look at Practitioner Accountability and Responsibility: Open Discussion

    CPE Level: Level I      CPE Credit: 1.5 hours     LNC: 1000, 7090, 7200

    Do you work in a practice setting that involves a RD/DTR team? Are you looking for clarification of supervision, roles, and responsibilities? Join your colleagues in an open discussion forum on the implementation and impact of the 2008 Standards of Professional Performance (SOPP) and Standards of Practice (SOP) in Nutrition Care and collaborate on how to utilize these standards. 
    Planned with ADA Quality Management Committee.

    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      LNC: 5190, 1040, 9020

    Presenting:   Esther Myers, PhD, RD, FADA
                       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.