- Credentialing (CDR)
- Licensure
- DPGs
- Awards and Honors
- Advanced Degree Programs
- Leadership Development
- Career Advancement
My ADA
Speaker Handouts and Program Preview
Tuesday, October 2, 2007
12:00 p.m. to 1:30 p.m.
Are You Considering Literacy and Income When Developing Nutrition Education Programs?
Identify a new nutrition intervention designed to promote fruit and vegetable consumption and increased physical activity among older adults. Utilize nutrition education materials for the 2005 Dietary Guidelines for Americans and MyPyramid to mothers with limited literacy skills.
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 6050, 4030, 3020 |
| Presenting: | Donna J. Johnson-Bailey, MPH, RD Rebecca S. Mandell, MS, RD |
The Biggest Loser Show Unplugged — The Science Behind the Camera
Describe the appropriate roles for the physician and registered dietitian to collaboratively treat overweight and obesity. Identify the essential components of an accelerated weight loss program for use in outpatient settings. Apply concepts from this popular reality show to inspire clients/patients towards weight loss success.
| CPE Level: | 1 |
| CPE Credit: | 1.5 |
| LNC: | 5370, 4000, 4040 |
| Presenting: | Cheryl K. Forberg, RD Michael L. Dansinger, MD, MS |
Book Marketing Secrets of Successful Nutrition Entrepreneurs
List creative marketing strategies for books or other products and services that may or may not require a budget. Identify strategies to formalize partnerships with food companies and professional organizations. Techniques on self-publishing will be discussed.
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 7120, 1140, 7070 |
| Presenting: | Shelley M. Case, RD Zonya E. Foco, RD |
Dietetics Management and Leadership (Part 2)
Original Contributions
Flexible Meal Delivery Times: The Effect on Patient Satisfaction Outcome Measures
Presenting: Charles Frame, PhD, RD
Development of a Tool Measuring Patient Satisfaction with Nutrition Education Materials and Methods, and Projected Satisfaction with a Variety of Educational Media and Content
Presenting: Ann M Gaba, EdD RD
Resource Utilization for Nutrition Care Process Implementation
Presenting: Deborah Yonkoski, RD, MBA
Application of the ADA's Nutrition Care Process and Model in the Electronic Medical Record
Presenting: Wendy J Haws Rice, MS, RD
Utilization and Cost of the Nutrition Counseling Benefit at a Health Plan
Presenting: Suzanne Brodney Folse, PhD, RD
Raising the Bar: Addressing Job Satisfaction through the Development of an Achievement-Based Career Advancement Program
Presenting: Sarah C Post, MS, RD
| CPE Level: | 3 |
| CPE Credit: | 1.5 |
| LNC: | 3005, 1000, 7000 |
- Frame Presentation
- Gaba Presentation
- Gaba Handout
- Yonkoski Presentation
- Yonkoski Handout - 1
- Yonkoski Handout - 2
- Yonkoski Handout - 3
- Yonkoski Handout - 4
- Haws Rice Presentation
- Haws Rice Handout
- Brodney Folse Presentation
- Post Presentation
How Low Can You Go? Food Combinations to Impact Cholesterol
Discuss recent findings on lipids as a risk factor for vascular disease. Identify techniques for lipid management in a patient setting based on the combination of ingredients and foods. Emerging research regarding managing cholesterol levels with food will be addressed.
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 4040, 5160, 8100 |
| Presenting: | Penny M. Kris-Etherton, PhD, RD Marlene M. Most, PhD, RD, FADA |
Psychotropic Drug/Food Interactions: What RDs Need to Know
Identify the use and action of psychotropic medications and natural products, including the effect on nutritional status and weight. Assess nutritional concerns while taking psychotropic medications for specific drug side effects. Apply practical approaches to drug/food interactions through case studies.
Planned with the Dietitians in Developmental and Psychiatric Disorders Dietetic Practice Group
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 3070, 3020, 5320 |
| Presenting: | Zaneta M. Pronsky, MS, RD, FADA Dean H.T. Elbe, BSc (Pharm), BCPP |
Successful Strategies to Implement the Dietary Guidelines in Local School Districts
The 2005 Dietary Guidelines for Americans identified low-fat dairy, fruits and vegetables, and whole grains as food groups to encourage. Discuss how registered dietitians are using unique programs, such as sustainable agriculture, to promote these food groups. Explain current legislation and the impact on school nutrition programs.
Planned with the School Nutrition Services Dietetic Practice Group
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 4030, 8110, 4080 |
| Presenting: | Donna Lombardi, MEd, RD Donna S. Martin, EdS, RD |
What's New for the Food Label?
Describe the developmental stages of FDA's proposed rule on gluten-free food labeling, including the major provisions and four approaches considered in defining gluten-free on food labels. Discuss how registered dietitians currently use the food label and its role in national nutrition policy to promote health through dietary practices.
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 4030, 5110, 1080 |
| Presenting: | Rhonda R. Kane, MS, RD Allison A. Yates, PhD, RD |
The World in Our Backyard: Cultural Fusion … Nutrition Education Opportunity
Identify the stages of acculturation in relationship to nutrition education messaging. Develop an education plan based on acculturation stage and immigrant client needs.
Planned with the Dietetic Technicians in Practice Dietetic Practice Group
| CPE Level: | 2 |
| CPE Credit: | 1.5 |
| LNC: | 6030, 6040, 1040 |
| Presenting: | Sarah E. Colby, PhD, RD Kathryn M. Petersen, DTR |