2008 Program Preview
Tuesday, October 28, 2008
Noon to 1:30 p.m.
Countering Food and Nutrition Myths with Evidence-based Research
CPE Level: Level II CPE Credit: 1.5 hours LNC: 2020, 9020, 4100
Presenting: Christine Rosenbloom, PhD, RD, CSSA
Roberta Larson Duyff, MS, RD, FADA, CFCS
Describe the top 10 food and nutrition myths and discuss techniques to educate patients and clients about food and nutrition myths by applying an evidence-based approach. Explain the common characteristics of food and nutrition myths according to expert insights and consumer research.
Dietary Fructose in Obesity and Hepatic Disease: Culprit or Scapegoat?
CPE Level: Level II CPE Credit: 1.5 hours LNC: 5190, 5370, 9020
Presenting: Jean Marc Shwarz, PhD
Satish S.C. Rao, MD, PhD, FRCP
Have there been unintended health consequences from the ubiquitous presence of high fructose corn syrup in the American food supply? Obesity, diabetes-related conditions, GI disorders...can this one product take all the blame? Listen to what the experts doing basic and clinical research on fructose have to say. Join us for a lively discussion of the most current research results in this timely and important topic.
New Approaches to Equitable Practice: Bridging the Global Divide
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4000, 1040, 6000
Presenting: Tatyana El-Kour, MS, RD
Cecilia Pozo Fileti, MS, RD, FADA
Identify and evaluate the multiple determinants that lead to risk development and/or impact health inequalities and health disparities in relationship to dietetics. Explore the global marketplace as it impacts resources, the food supply chain and health outcomes. Compare food and nutrition related local, national and international health disparity challenges for major groups with best practice intervention models.
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.
Nutrition Informatics 2.0: Open Discussion
CPE Credit: 1.5 hours LNC: 1020, 1000, 6000
Are you looking for ideas on how to facilitate the maximum use of nutrition informatics in your facility? Are you an educator who needs to incorporate nutrition informatics into your curriculum? Or do you just need to move beyond basic email and office functions? Join your colleagues in an open discussion format on these topics and others related to nutrition informatics and technology.
Original Contributions: Dietetics Management and Leadership
CPE Level: Level III CPE Credit: 1.5 hours LNC: 1070, 1140, 6050
Dietetics Students Learn Writing and Publication Skills by Producing a Food-related Webzine
-Presenting: Deborah Canter, PhD, RD, LD
The Evaluation of a Restaurant Style Menu in a Skilled Nursing Facility
-Presenting: Suzanne Leson, MS, RD, LD
Lean For Life: An Interactive Website from the Centers For Disease Control and Prevention to Promote Effective Worksite Obesity Prevention and Control Programs
-Presenting: Elyse Levine, PhD, RD
Improving the Quality and Timeliness of Nutrition Intervention through Independent Dietitian Order Writing in a Community Hospital
-Presenting: Jessica Younkman, BS
Developing a Nutrition and Hydration Visual Teaching Tool to Communicate a Difficult Issue
-Presenting: Dianne Cogburn, MPH, LD
Achieve: An Outcomes Based Clinical Advancement Program for Professionals
-Presenting: Katherine Bunting, RD, CSP, LD
Dietetics Students Self-efficacy in Management and Leadership Tasks
-Presenting: Kerri Zimmerman, MS, RD, LD
Serious Fun: Video Games for Dietary Change
CPE Level: Level III CPE Credit: 1.5 hours LNC: 6010, 9000, 4160
Presenting: Tom Baranowski, PhD
Janice Baranowski, MPH, RD, LD
Discuss how traditional behavior change techniques can be effectively inserted into videogames to promote dietary change in children. Navigate a variety of games for dietary change and overview additional exciting, diverse possible uses of videogames designed for diabetes and obesity prevention in 10- to 12 year old children. An interactive, multi-media format will be utilized.
Thinking Outside the Bones: Prevalence and Treatment of Vitamin D Deficiency
CPE Level: Level III CPE Credit: 1.5 hours LNC: 2090, 3060, 5000
Presenting: Karen Rafferty, RD, LMNT
Laura Armas, MD
Identify non-skeletal functions of Vitamin D and how they relate to widespread insufficiency and deficiency in the US Discuss the specific laboratory test that best measures Vitamin D status and evaluate laboratory results. Describe the specific form and amount of Vitamin D for treatment of insufficiency and deficiency.
Planned with Health Aging Dietetic Practice Group
Update on Appetite and Satiety: Helping Clients Say "When"
CPE Level: Level III CPE Credit: 1.5 hours LNC: 5370, 2100, 9020
Presenting: Richard Mattes, PhD, MPH, RD
Barbara Rolls, PhD
Evaluate the most recent appetite research including dietary, hormonal and neurological factors currently believed to govern hunger, satiety and satiation; the strengths and weaknesses of the methodology used to measure; and the degree to which the results can be applied in practice with overweight/obese clients.
The World of Hydration: An Evidenced-Based Evaluation
CPE Level: Level II CPE Credit: 1.5 hours LNC: 3000, 3010, 9020
Presenting: Christina Campbell, PhD, RD, LN
Christine Hummell, MS, RD, LD, CNSD
Discuss the research regarding fluid requirements, determination of fluid status, diuretic effects of caffeine, impact of thickened beverages on fluid intake and fluid/electrolyte requirements during physical activity. Describe how ADA’s evidence analysis process was used to synthesize and summarize research on the topic of hydration. Learn how to implement evidence-based practice for the appropriate hydration of patients and clients.
The Year is 2038: Is Your Kitchen Geared for the Future?
CPE Level: Level I CPE Credit: 1.5 hours LNC: 8030, 8020, 8018
Presenting: John Egnor, FIA
Nancy Inman
Imagine designing a healthcare kitchen today that will be working in the year 2038! Take a unique look at what the kitchens of the future will look like, from receiving to service to ware washing to trash. Discuss how the move toward "green" will impact the foodservice industry. Address what the foods served will look like, what a patient will demand from a kitchen and what resources can be saved today by your design.
Planned with the Foodservice Institute of America