August/September 2025 Issue

Today’s Dietitian’s 12th Annual Spring Symposium
By Alyssa Smolen, MS, RDN, CDN
Today’s Dietitian
Vol. 27 No. 7 P. 30

Excitement coursed through this UNESCO World Heritage city, where nutrition professionals were warmly greeted by miles of charming walking paths lined with restaurants, shops, and historic sites nestled along San Antonio’s famous River Walk. Dietitians from diverse backgrounds traveled from near and far, keen to share in the thrill of Today’s Dietitian’s (TD) 12th annual Spring Symposium.

First-time attendee and presenter Jessica Ball, MS, RD, shared her journalism and media expertise with the Symposium audience. “I wanted to help RDs create more compelling content and have their voices heard, and I’m so glad I did. The event was organized and professional, which made it easy for me as a speaker. Plus, I was able to connect with RDs I know well and meet some new ones, too. Though this was my first time attending, it won’t be my last.”

The unique atmosphere of the Spring Symposium provides ample opportunity for progressive dietitians to learn from and interact with highly influential leaders in the field within an approachable and fun-filled networking setting.

“I love the intimate nature of the event and the many opportunities to truly connect with both colleagues and brands. Other conferences can feel like such a whirlwind that it’s hard to slow down and make genuine connections, and I feel like I was able to do that at TD,” says Caroline Thomason, RD, CDCES.

Kicking Things Off
The Bell Institute welcomed eager attendees on registration day with a tasty array of cereals and fruits to keep everyone energized as they arrived to collect their signature tote bags. The tote bags are always an annual highlight, packed with sponsor samples, swag, and research. RDs hit the ground running with Sunday’s invigorating lineup of sponsored events and speakers.

Launch day presentations delivered a powerful punch, covering important topics such as promotion of health equity through culinary medicine, overcoming systemic barriers in implementing new pediatric obesity guidelines, and supporting fertility outcomes with nutrition.

Fellow dietitian and founder of Living Plate Rx, Jeanne Petrucci, MS, RDN, hosted a complimentary presymposium workshop focused on the art of harnessing the power of ChatGPT agents to give RDs the competitive advantage when scaling their nutrition practice.

“We RDNs really need to embrace the rapidly changing world of AI. It’s more than just a platform to create meal plans. It is a wonderful tool to use in a variety of business and client settings,” says attendee Sarah Krieger, MPH, RDN, CH, from St Pete Beach, Florida.

Many also seized the opportunity to attend an immersive experience, Celebrate Nuestros Sabores (Our Flavors), hosted by “Better with Dairy,” Dairy MAX, and the National Dairy Council at the Tower of the Americas with MyPlate/ MiPlato-friendly recipes featuring delights such as guava hand pies, flan, and horchata for all to enjoy.

“I loved it. The food was delicious. My favorite thing about these events is connecting with other dietitians,” says Samantha Finkelstein, RD.

Later in the evening on Sunday, attendees were able to wind down and let loose with a signature LaCroix mocktail in a Texas-style happy hour hoedown hosted by dietitian sensation Joy Bauer, MS, RDN, and LaCroix. It was a family affair, as Bauer’s son serenaded guests while RDs mingled and enjoyed a Texas two-step lesson, light refreshments, and some Western-inspired swag.

Waco, Texas-based clinical dietitian Nicole Backhaus, MS, RD, was a fan. “It was a fun, festive gathering. The mocktail had great flavor!”

Memorable Moments
Interdisciplinary collaboration is becoming top of mind for RDs. It’s important for dietitians to expand and leverage their impact through building strong interprofessional relationships. Other non-RD health care professionals are also better appreciating the high value dietitians bring to the care team.

“We have known an interdisciplinary approach is necessary, but it’s finally being talked about so we can learn and do better,” says Phoenix-based account director for Eat Well Global, Tina Carlucci, RD.

Many speakers harnessed this spirit as they walked the walk, sharing the stage with colleagues from a wide variety of professional backgrounds beyond dietetics. Dana Angelo White, MS, RDN, ATC, and Devin Markle, PsyD, MEd, LPC, came together to share insights into how sports nutrition and sports psychology go hand in hand.

“It takes a village to raise an athlete,” says Anju Dang, PhD, RD, reflecting on the weight of the collaborative message.

Arlayna Jackson, MDS, RDN, LDN, and Claire Daniels, CCC-SLP, ADOR, joined in to share how a comprehensive interdisciplinary approach improves nutrition outcomes with their presentation, “Enhancing Nutrition Outcomes Through Interdisciplinary Collaboration.” Texas-based attendee and outpatient dietitian Brandi Chase, MS, RDN, LDN, felt one of the most important things she gained from this session was to “not forget the importance of building personal relationships with your team.”

In their session, “Dynamic Duo,” Jackie Topol, MD, RDN, CDN, and Kristy Del Coro, MS, RDN, LDN, spoke directly to the importance of combining forces with colleagues to take your career to new heights. Topol explains, “Kristy and I have been in business together for over eight years, and we have a great partnership. We both feel that partnering was extremely beneficial and that we would never have come as far as we have without one another. We want to see other dietitians succeed and reach their highest goals, so we wanted to present and share our story along with other accomplished duos to encourage dietitians to consider partnering with another RD or health professional.”

“Leadership is key,” says attendee Carlie Saint-Laurent Beaucejour, MS, RDN, LDN, “Partner with organizations that help your credibility. Power in numbers. You can reach a larger audience.”

The ongoing evolution of GLP-1 agonist therapy for weight loss was another highly anticipated Symposium subject. Expert in the field, Su-Nui Escobar, DCN, RDN, LDN, FAND, tackled the topic of life after GLP-1 drugs and what it can look like for dietetic practice. Rodasha Mumphery, MS, RDN, LDN, came away from the session feeling affirmed and energized. She says, “I loved it. 10 stars. It was very relatable. It touched on many common things I see in my practice.”

Yet another highlight, culinary medicine continues to extend its reach in the field, with speakers showcasing its many attributes. Maggie Moon, MS, RDN, and Britt Burton-Freeman, PhD, took a well-rounded approach to exploring the high-level science alongside its practical application in nutrition care in their culinary medicine–focused session on cognitive health, “The Polyphenol Effect: Gut Microbiome, Inflammation, and the Brain.”

Christina Badaracco, MPH, RDN, LDN; Heidi Davis, MSW; and Jaclyn Albin, MD, CCMS, DipABLM, executed a tour de interdisciplinary force in their presentation “Leveraging Culinary Medicine to Promote Health Equity.”

“I really appreciate that they provided resources for curriculum,” says Eric Pecherkiewicz, MS, RDN, LD, nutrition specialist at Greater Cleveland Food Bank in Ohio.

Again, blending impactful themes of interdisciplinary collaboration and culinary medicine, “How to Improve Fertility Outcomes (In the Kitchen),” led by Judy Simon, MS, RDN, CD, CHES, FAND, and Angela Thyer, MD, showcased the power of complementary perspectives. New York-based dietitian Chelsey Amer, RD, says, “This was one of the best sessions I attended. I loved that this was a collaboration between an RD and MD.”

The TD Spring Symposium also shines at bringing attention to important aspects of dietetic practice that might be less frequently discussed. Beth Thorson, RD, a local dietitian from Austin, Texas, felt this was the case with “Freedom in Cooking: Empowering Nutrition and Health Through Accessible Kitchens.” “This was a great session on a topic rarely explored in our profession,” Thorson says.

Like others, Tiffany Champagne-Langabeer, RD, LD, PhD, PharmD/PsyD, was moved by the session, “Intuitive Eating: Is This Framework Right for Everyone?” presented by Carrie Dennett, MPH, RDN. “THIS TOPIC WAS WOW! I deeply resonated with this,” she says.

Brenda Morgan, RD, LD, CPT, MBA, MS felt that the session, “How to Ditch Dietitian Dissatisfaction and Make the Most of Your Career,” was “inspirational, with many practical tips to empower RDNs to take control of their careers and financial independence.”

Cincinnati dietitian Jessica Enderle, RD, LD, was reinvigorated by the session, “Institutional Mistrust: The RD’s Role in Restoring and Rebuilding Faith in Public Health and Evidence-Based Nutrition,” saying it offered an “incredible discussion and the motivation I needed to get back online to combat the mistrust!”

Informative Breakfast and Lunch Sessions
Courtesy of several sponsors, breakfast and lunch presentations offer additional learning opportunities for attendees to absorb a wealth of interesting information alongside a restorative meal. No TD Symposium is complete without shedding light on some of the hottest issues in nutrition science, and these sessions delivered.

Breakfast Sessions
Monday breakfast sessions included two lively topics. “Removing Known Barriers to Mealtime Insulin Dosing” was presented by Janelle Duffee, BSN, RN, PHN, CDCES, director of CeQur Cares & Clinical Education, sponsored by CeQur Simplicity.

“Dispelling Misunderstandings Around Food Ingredients/Additives and Colors,” presented by James R. Coughlin, MS, PhD, CFS, president and founder of Coughlin & Associates, and Farida Mohamedshah, MS, CNS, senior vice president of scientific and regulatory affairs for the National Confectioners Association, gave attendees a chance to dig into the science on food additives.

“Jim brought a wealth of knowledge to this session,” says Emily Krause, MFCS, RD, LD, FAND. “His insights, along with the broader discussion, equipped us to better address consumer confusion with facts, not fear.”

A Tuesday breakfast presentation led by Mark Messina, PhD, MS, and Whitney English, MS, RDN, CPT, and sponsored by Soy Nutrition Institute hit on another contested topic: seed oils. New Jersey–based corporate wellness dietitian Samantha DeVito, MS, RD, CDN, says, “I found the presentation on seed oils to be a valuable reminder that separating fact from fiction is essential. It helped clarify a lot of the misinformation surrounding oils like canola and soybean, which aren’t inherently harmful. In fact, when used appropriately and in moderation, they can support heart health and fit into a balanced, evidence-based dietary pattern. Context and quantity truly matter.”

“The Evolution of Nutrition Science: Can Everyone Have Access to Nourishing Food?” was presented by Sarah Ludmer, RD, chief well-being and sustainable business officer, with the support of WK Kellogg Co.

Jaime Schwartz Cohen, MS, RD, executive vice president of nutrition affairs at Ketchum, felt Ludmer’s presentation “reinforced my viewpoint that you can’t innovate for tomorrow if you don’t have a firm grasp on what came before,” adding, “She left us inspired with the story of Mary Barber, the first dietitian in the C-Suite of the Kellogg Company more than 100 years ago. I also left with a new favorite topping on my cereal—sunflower seeds!”

Lunch Sessions
Monday’s Keynote Luncheon, sponsored by National Dairy Council and presented by Katie Brown, EdD, RDN, FAND, FASN, president of the National Dairy Council, addressed how nutrition experts can empower women’s health outcomes through evidence-based advice.

“She stuck to the science. I really liked it,” says James R Coughlin, MS, PhD, CFS.

Tony Castillo, MS, RD, South Florida-based sports and performance dietitian, was also impressed. “This year’s standout for me was the National Dairy Council’s lunch session on women’s health. I walked away with new insights on red meat and fertility, lean PCOS, postbirth-control syndrome, and how BMW—bone, muscle, and weight—are all deeply connected. It’s sessions like these that help me bring cutting-edge, practical strategies back to my clients, whether they’re athletes or busy professionals,” she says.

“A Deeper Look at Medically Tailored Meals,” sponsored by Mom’s Meals, was presented by Catherine Macpherson, MS, RD, senior vice president and chief nutrition officer of Mom’s Meals.

Maggie Moon, MS, RD, says of Macpherson’s session, “The powerful impact of food as medicine was on full display—the potential to decrease hospitalizations by 47% is staggering. It was great to see the way Mom’s Meals connects the dots between their medically tailored meals and nutrition education and showcases what a dietitian-powered organization can offer.”

Tuesday’s lunch presentation, “Nutrition Support in a Booming GLP-1 Food and Beverage Industry,” presented by Caroline Thomason, RD, CDCES, and sponsored by the Beneo Institute, captured audiences as they refueled for the afternoon.

Thomason says, “I was thrilled to present on behalf of Beneo. The research that they have on increasing GLP-1 naturally through the microbiome is fascinating, and it felt like the perfect fit for this conference.

Fitness at Dawn
Taking advantage of the city’s iconic River Walk, Carlson sponsored a scenic Wellness Walk bright and early Monday morning. Joined by Laurel Sterling, MA, RD, CD/N, and Frisline Saintoiry, MA, from Carlson Labs, attendees donned their free Carlson T-shirts and took in the views while connecting with friends and colleagues at their personal pace.

“It was the perfect way to start the day,” says Samantha DeVito, MS, RD, CDN.

Tuesday opened with an all-level dynamic power yoga flow class sponsored by Lifeway Foods and integrating traditional yoga with light sculpting body weight movements. RDs unrolled their Lifeway mats to enjoy the enlivening experience taught by Texas-based yoga instructor, Megan Kovach.

Pennsylvania-based attendee, Lyndi Mies, MHSc, RDN, LDN, says, “I frequently work out with weights and HIIT exercises, and occasionally do a yoga routine on YouTube, but I have never done a power yoga class like that, which combines it all together. I loved it!”

On the final day of the symposium, Pilates instructor JC Lippold guided RDs through a calming and strengthening Pilates session, sponsored by Living Plate Rx. Overlooking the city, attendees progressed through decisive movements and meditative motions to get the day started.

“I thought it was wonderful. A breath of fresh air,” says Brittany Metzger, a St Louis-based outpatient RD.

More Special Events
Monday offered additional alluring attractions for attendees, including an evening Mocktail Event sponsored by the National Honey Board and hosted by Andrea Mathis, RD. While detailing the latest nutrition research about honey’s health benefits, attendees savored the complementary beverages.

“A darn good mocktail,” says Liz Hoekstra, MDA, RD, LD, “I liked that I could keep the cup.”

Dietitians were also able to gather at local grocery store chain, H-E-B’s, Culinary Academy for an interactive cooking demonstration taught by experts from the National Pork Board’s community for nutrition professionals, sponsored by the National Pork Board. Attendees were separated into groups to learn about proper ways to cook pork. They mingled and munched on delicious appetizers.

“I liked learning how pigs lay down fat on their body. Front to back and top to bottom. I learned that you can spray water on the grill when the oil flames up, and it keeps the flame from incinerating the oil,” says Jay Gibson, RD, from Jacksonville, Florida.

Exploring the Exhibit Hall
The contagious liveliness filled the walls of the Exhibit Hall as attendees ventured in to connect with over 55 sponsors, including TD’s longest-running Symposium sponsor, Regular Girl. “For over a decade, we have partnered with the TD Symposium, engaging with thousands of dietitians to understand the gut challenges their patients face. We hope that our products have enhanced the lives of countless people and will continue to keep them regular for years to come,” says Derek Timm, PhD, RDN, technical sales director at Regular Girl.

Dietitians sampled new products and explored new services while digging into the latest research. Exhibitor EDRD Pro wanted to come to the Symposium to support RDs in offering resources for patients and clients with eating disorders.

“Our goal was to reach dietitians who are not directly in the eating disorder field. We are trying to reach out and let people know about ways to get more comfortable with someone struggling with disordered eating,” says EDRD Pro owner/founder, Sumner Brooks, MPH, RDN, RDN.

Each year, attendees are randomly chosen to win cash prizes in addition to the grand prize, which is free registration to the Today’s Dietitian 2026 Spring Symposium in Orlando, Florida. This year, cash prize winners included Cassandra Andrews, RDN; Christina Newville, RDN, EdD, LD,CHWi; Valerie Heimbach, MS, RDN, LDN; Amber Kent, RD, LD, CPT; and Stephanie Meyer, DrPH, MS, RD. The grand prize winner was Tricia Cortinas, MS, RD, LD.

Social Media
Using the hashtag #TDinTX, attendees at the Symposium took to the internet to spread the love.

Angie and John Lamberson (@nutritionpair) posted on Instagram: “Wrapping up a busy week & Today’s Dietitian 2025 in San Antonio did not disappoint! The conference was full of fabulous presentations, new products, and new RDN friends & contacts. All of this to help Nutrition Pair provide the most up-to-date, fact-based nutrition information for you, our clients!”

Simply Sunny Nutrition (@simply_sunny_nutrition) shared on Instagram: “Just completed the Today’s Dietitian Spring Symposium 2025 in San Antonio, TX. What an awesome lineup of great speakers talking on topics such as diabetes, GLP-1, gut health, trends in dietetics, and much more. On top of this, it was wonderful connecting and reconnecting with colleagues.”

Mandy (Unanski) Enright, MS, RDN, RYT, lit up the page on LinkedIn with her recap post, saying, “This is one of my favorite conferences because 1) QUALITY connections, 2) TOPICS that are more relevant to my areas of practice like nutrition education, social media, and making our voices heard as dietitians among the clutter…”

Looking Forward
Time flies when you’re having fun, and after four inspirational days interacting with high-profile presenters, colleagues, and sponsors, attendees were solidifying plans for Orlando’s Symposium in 2026.

“I attend TD every year because it’s where the latest science meets real-world impact. Plus, the energy is unmatched!”Castillo says.

The Today’s Dietitian 13th annual Spring Symposium will be returning to vibrant Orlando, Florida, in 2026. Secure your spot today by registering at www.todaysdietitian.com/ss26. We are excited to see you there!

— Alyssa Smolen, MS, RDN, CDN, is a community dietitian, communications cochair for the New Jersey Academy of Nutrition and Dietetics, and nutrition content creator on Instagram. Her account, @arugalyssa, promotes simple recipes and is a source for myth-busting nutrition misinformation.