9:45 a.m. to 11:15 a.m.

2008 Program Preview

Tuesday, October 28, 2008

9:45 a.m. to 11:15 a.m.


    Differentiating between Nutrition Diagnosis and Medical Diagnosis

    CPE Level: Level II      CPE Credit: 1.5 hours       LNC: 1000, 3010, 5390

    Presenting:  Riva Touger-Decker, PhD, RD, FADA
                      Pamela Charney, PhD, RD, CNSD

    Apply the integral components of the Nutrition Care Process by further exploring nutrition diagnosis and its identification and treatment by the registered dietitian. Utilize critical thinking and diagnostic reasoning strategies within clinical scenarios to differentiate between the intent, content and application of the nutrition diagnosis compared with the medical diagnosis.

    Eating More Beans, Nuts and Seeds: From Science to Guidance

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 2000, 4030, 4050

    Presenting:  Paul Jacques, SD
                      Kathleen Zelman, MPH, RD, LD

    Assess current consumption patterns of plant-based proteins and use within a balanced diet. Discuss the benefits of increasing plant-based protein source consumption and explain both the benefits and challenges of a specific dietary guidance on bean/nut/seed consumption. Communication tips will be given to address the recommendations.

    Hormonal Help: Functional Foods for Women of Reproductive Age

    CPE Level: Level I       CPE Credit: 1.5 hours       LNC: 4180, 2010, 3100

    Presenting:  Sidika Kasim-Karakas, MD
                      Gita Patel, MS, RD, CDE, LD

    Describe hormonal changes associated with women as they reach reproductive age and deal with infertility, PCOS, pregnancy and lactation. Identify hormonal issues related to appetite and food regulation. Discuss specific foods, nutrients and lifestyle recommendations that are essential for women managing hormonal issues.
    Planned with Women's Health Dietetic Practice Group

    Incorporating Research into Dietetic Students' Education

    CPE Level: Level II       CPE Credit: 1.5 hours      LNC: 9020, 9030, 9000

    Presenting:  Carol Boushey, PhD, MPH, RD
                      Jeffrey Harris, DrPH, MPH, RD, LDN

    Identify resources for teaching outcomes research. Discuss several formats for integrating research into dietetics education. Develop practice-based opportunities to apply research methods

    Nutrition in the Battlefield: How the Healing Power of Nutrition Intervention in the Military Makes a Difference

    CPE Level: Level I       CPE Credit: 1.5 hours      LNC: 5050, 5090, 6020

    Presenting:  John Ruibal, LTC, MS, RD, CSSD
                      Staff Sergeant Oscar Guerra                 

    Evaluate the role between the military dietitian and a wounded soldier during the rehabilitation process. Explore the effects of nutrition on the healing process that goes beyond what is typically seen in acute and long-term care settings by using a sports nutrition model.  Hear the point-of-view from both a wounded soldier and a military dietitian regarding the psychological and physical healing process and the pivotal role of nutrition.
    Planned with the National Organization of Men in Nutrition Member Interest Group

     

    Nutrition Support Practice — Advancing Your Skill Set: Open Discussion

    CPE Level: Level I      CPE Credit: 1.5 hours      LNC: 1000, 5440, 5450

    Have you caught the nutrition support bug and want to learn how to develop professional skills, advance your practice and gain recognition for your achievements? Join your nutrition support colleagues for an open discussion of the Standards of Practice and Standards of Professional Performance for Registered Dietitians in Nutrition Support.
    Planned with Dietitians in Nutrition Support Dietetic Practice Group

    Original Contributions: Strategies for Lifestyle Changes (Part 4) — Heart Health and More

    CPE Level: Level III       CPE Credit: 1.5 hours       LNC: 5160, 6020, 4180

    The World/Weight Optimization: Revamping Lifestyles Using the Dietary Guidelines — Study: Clinical Results after Four Months of Weight Loss when Following Either a Lower-fat or Moderate-fat Diet
        -Presenting:  Tricia Psota, BS

    Lifestyle Changes for Reducing Cardiovascular Disease Risk in Women: A North Dakota Goes Red for Women Study
        -Presenting:  Carlie Ames

    An Apple a Day — Are Seniors Getting Their Five-a-Day?
        -Presenting:  Karen Foster, MSA, RD, LD

    Effects of Hydroxypropylmethylcellulose on Fasting Lipids in Men and Women with Primary Hypercholesterolemia Receiving Statin Therapy
        -Presenting:  Kevin Maki, PhD

    The Healthy Living Kitchen: An Interdisciplinary Approach to Heart Smart Cooking
        -Presenting:  Virginia Turner, MS, RD, LDN

    Intensive Training Improves Dietetic Interns’ Skills, Confidence, and Intent to Use Related to Motivational Interviewing
        -Presenting:  Elaine Molaison, PhD, RD

    Sustainable Nutrition Education Program in Malawi
        -Presenting:  Cade Fields-Gardner, MS RD, LD, CD

    Putting "Participatory" into Your Practice

    CPE Level: Level III       CPE Credit: 1.5 hours       LNC: 6010, 6020, 6060

    Presenting:  Alice Ammerman, DrPH, RD, LD/N
                      Beverly McCabe-Sellers, PhD, RD, LD

    Apply principles from community-based participatory research to build more effective practice, especially working in groups. Recognize the importance of soliciting information from clients to help identify problems, prioritize solutions and interventions. Explore decision making in identifying client priorities and solutions.

    Reducing Healthcare Costs through Chronic Disease Self-management

    CPE Level: Level II       CPE Credit: 1.5 hours      LNC: 5460, 4010, 4040

    Presenting:  Kay Corriere, MS, RD, LD

    Discuss opportunities for dietetics professions in coordinating evidence-based health promotion programs. Identify characteristics of two state Stanford Chronic Disease Self Management Program projects. Highlight outcome measures demonstrating benefits of the program.

    Research Symposium (Part 2): Frontiers in Dietetics: Gene-environment Interactions and Metabolism in Obesity and Type 2 Diabetes

    CPE Level: Level III      CPE Credit: 5.0 hours      LNC: 9020, 5000, 5370  

    Presenting:  Ruth Loos, PhD
                      Toni Pollin, PhD
                      Molly Bray, PhD
                      Jose Florez, MD, PhD

    Session time: 9:15 a.m. to 2:00 p.m.

    9:30 a.m. to 10:15 a.m. — Genes, lifestyle and the risk of obesity and related metabolic traits — Basic principles — Ruth Loos, PhD (LNC: 2050)
    An unhealthy lifestyle will increase the risk of obesity and related metabolic traits, especially in those who are genetically susceptible. In this session, Dr. Loos will outline the basic principles of gene-lifestyle interaction studies in relation to risk of obesity and related traits. She will describe what is understood by gene-lifestyle interaction and how results from interaction studies are interpreted, illustrated with some classic examples from obesity and diabetes research. Dr. Loos will also discuss basic methodological principles that characterize good gene-lifestyle interaction studies. She will finish with recent findings from the Diogenes study, an international collaboration that examines the gene-diet interaction in relation to weight gain.

    10:15 a.m. to 11:00 a.m. — The genetics of Diabetes, Obesity and Physical Activity — Lessons from the Amish — Toni Pollin, PhD (LNC 5190)
    Toni Pollin will discuss recent findings regarding the role of genes in obesity and fat metabolism from the Heredity and Phenotype Intervention (HAPI) Heart Study. She will first describe the approach of the HAPI Heart Study, which was designed to elucidate genetic and environmental factors in the response to specific short term interventions related to cardiovascular risk. She will then provide several examples in which studying the response to these interventions has helped to elucidate some of the genetic influences on selected obesity and fat metabolism-related phenotypes. Potential clinical applications of knowledge of influential gene variants will be proposed.

    11:00 a.m. to 11:45 a.m. — Interaction between exercise and genes in the development of obesity — Molly Bray, PhD (LNC 5190)
    Dr. Molly Bray will explore how genes may influence response to exercise and our body’s ability to modify body composition. She will be begin to unravel how two people can embark on the same exercise program with the same frequency and intensity and yet have quite different responses. Dr. Bray will present this information with a focus on informing patients about realistic expectations of the “range” of results to expect. In addition, Dr. Bray will discuss how exercise programs might be optimized with additional genetic information and how to begin thinking about your practice in the context of genetically defined “high responders and low responders”.

    11:45 a.m. to 12:30 p.m. — Diabetes Genes and Response to Interventions in the Diabetes Prevention Program — Jose Florez, MD, PhD (LNC 5190)
    Dr. Florez will present his team’s ongoing work on the impact of diabetes-associated genes on human responses to the behavioral and pharmacologic interventions employed in the Diabetes Prevention Program. He will describe the lifestyle intervention, which included a dietary component, and proceed to illustrate how persons who carry specific genetic variants may be at increased risk of developing diabetes or respond differentially to prevention strategies.

    12:30 p.m. to 1:30 p.m. — Clinical Implications for Dietitians — Presiding Linda Delahanty (LNC 5190)
    Panel of Speakers:  Dr. Pollin, Dr. Loos, Dr. Bray, Dr. Florez
    Ms. Delahanty will summarize the key points as they apply to dietetics practice and facilitate a panel discussion between the speakers. This final session will allow for the moderator and attendees to address questions to the panel of experts based on the previous presentations.

    1:30 p.m. to 2:00 p.m. — Question and Answers

    Success Stories: Creating a Healthy Nutrition Environment in Schools

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 4080, 8110, 4030

    Presenting:  MaryKate Harrison, MS, RD
                      Jane Hentzler, MS, RD

    Discuss how implementing successful nutrition education and promotion strategies within the school provides students with knowledge and skills to make healthy choices. Identify nutrition promotion strategies that improve the environment and result in changed student eating behaviors, an enhanced school nutrition environment, improved customer satisfaction and improved nutrition operations.
    Planned with School Nutrition Services Dietetic Practice Group

    Succession Planning: Developing Tomorrow's Leaders Today

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 7090, 7180, 7200

    Presenting:  Joan Ralph, MBA, RD, FADA

    Evaluate the generational composition of various department/work groups and apply appropriate motivational techniques to maximize employee and team effectiveness. Create a department talent pipeline for succession planning. Develop individual development plans with key members of the work team.
    Planned with Management in Food and Nutrition Systems Dietetic Practice Group

    Nominating — To Be Announced