Today’s Dietitian is hosting our 6th annual Spring Symposium, May 19–22, 2019, at the Talking Stick Resort in Scottsdale, Arizona. This continuing education and networking event for dietitians and nutrition professionals will feature a diverse program of sessions and workshops offering upwards of 15 CEUs, plus a variety of opportunities to interact and network with fellow RDs in attendance. We invite you to expand your nutrition expertise and professional development by joining us in this picturesque location this coming spring!
The foundation of our event are our continuing education sessions and workshops, which once again will be led by some of the foremost experts in dietetics and nutrition. All topics chosen for our program are current and pertinent to the professional growth and development of registered dietitians.
Our education program and first-class line up of presenters will provide you with the tools and knowledge you need to provide exceptional dietetics counsel to your clients, as well as supplying you with tips to grow your professional career and practice. In addition to the selection of sessions and workshops, there will be networking opportunities, peer interaction and product sampling from our sponsors.
After spending your days learning in the classroom, enjoy our 2019 venue, Talking Stick Resort, Scottsdale's top entertainment destination. This luxury hotel and casino resort located on the Salt-River Pima Maricopa Indian Reservation is a 240,000 square foot property that includes a 98,000 square foot casino, 496 guest rooms, 21 meeting rooms, six entertainment lounges and five restaurants. It also contains a 25,000 square foot Grand Ballroom, a spa spanning 13,000 square feet, a fitness center, a showroom that seats 650, and four pools.
Unlike any other event designed for dietitians, the Today’s Dietitian Spring Symposium offers a level of engagement, interaction, and meaningful person-to-person contact between our attendees, our session presenters, and our sponsors that is truly different and quite extraordinary for an industry meeting. Join us in The Valley of the Sun and experience what we have in store for this year’s event.
*Registration does not include accommodations at Talking Stick Resort or travel to and from Scottsdale.
Call 877-925-2355 or email firstname.lastname@example.org.
Talking Stick Resort is a luxury hotel and casino resort located on the Salt-River Pima Maricopa Indian Reservation in Scottsdale, Arizona. The hotel tower, which was designed by FFKR Architects, has 15 stories and stands at 200 feet and six inches. Talking Stick Resort is independently owned and operated by the Salt River Pima-Maricopa Indian Community(SRPMIC).
Talking Stick Resort and Spa is home to over 100,000 square feet of flexible meeting space. While here, you will experience breathtaking views of the Sonoran Desert. In total, Talking Stick Resort occupies 55.6 acres with an additional 20 acres for extra parking space. The 240,000 square foot property includes a 98,000 square foot casino, 496 guest rooms, 21 meeting rooms, six entertainment lounges and five restaurants. It also contains a 25,000 square foot Grand Ballroom, a spa spanning 13,000 square feet, a fitness center, a showroom that seats 650, and four pools.
The property is located in the Talking Stick Cultural & Entertainment Destination district. Other nearby attractions include Talking Stick Resort Golf Club, the Pavilions at Talking Stick Resort, Butterfly Wonderland, and Major League Baseball's newest spring training complex, Salt River Fields at Talking Stick.
All of the meeting rooms are handicap accessible.
Accessible rooms and suites that meet or exceed all requirements of the Americans with Disabilities Act are available for guests with disabilities. If you have any questions, please call 480-270-5555.
Reserve your room online or call 1-866-877-9897. We recommend arriving no later than the morning of Sunday, May 19, and departing no earlier than the afternoon of Wednesday, May 22.
Call 877-925-2355 or email email@example.com.
Talking Stick Resort
9800 E Talking Stick Way
Scottsdale, AZ, 85256
Sponsors do not provide input in the content or design of the Symposium session program. Course content is written and created by the instructor and approved by the Today’s Dietitian Continuing Education division in accordance with CDR guidelines.
The Latest Diet Trends and How to Address Consumer Questions
Toby Amidor, MS, RD, CDN, is the founder of Toby Amidor Nutrition (http://tobyamidornutrition.com) and a Wall Street Journal best-selling author. Her four cookbooks are Smart Meal Prep for Beginners, The Easy 5-Ingredient Healthy Cookbook, The Healthy Meal Prep Cookbook, and The Greek Yogurt Kitchen. She's a nutrition expert for FoodNetwork.com and a contributor to US News Eat + Run, Muscle&Fitness.com, and MensJournal.com.
Nourished: A New Model for Childhood Nutrition
Jill Castle, MS, RDN, is one of the nation’s premier childhood nutrition experts who inspires audiences to think differently about childhood nutrition and feeding kids. She is the author of Eat Like a Champion, coauthor of Fearless Feeding, pens The Nourished Child blog, is the voice behind The Nourished Child podcast, and regularly contributes to US News & World Report’s For Parents blog. A sought-after speaker, advisor, and media contributor, Jill serves on the Board of Advisors of Parents magazine and is advisor to a handful of privately held child nutrition companies.
A Sensitive Issue: The Facts About Food Allergies and Adverse Food Reactions
Sherry Coleman Collins, MS, RDN, LD, is president of Southern Fried Nutrition Services in Atlanta, specializing in food allergies and sensitivities, digestive disorders, and nutrition communications. As a consultant for the National Peanut Board, she develops and delivers food allergy education for consumers and training for professionals in foodservice, school nutrition, and nutrition. Find her on social media as @PeanutRD and @DietitianSherry, hosting the Southern Fried Girlfriends podcast, and at www.southernfriednutrition.com.
Cancer and CVD
Nutrition advisor to the American Institute for Cancer Research, consulting from Buffalo, NY area. Coauthor of the “Nutrition and Cancer Prevention” chapter in third edition of The Clinical Guide to Oncology Nutrition. Cardiometabolic Health Alliance Think Tank participant, representing the Academy of Nutrition and Dietetics.
The Evidence and Dietary Fat Recommendations
Connie Diekman, MEd, RD, CSSD, LD, FADA, FAND, is a food and nutrition consultant and director of university nutrition at Washington University in St. Louis. Connie is a former president of the Academy of Nutrition and Dietetics and a former chair of the American Heart Association–Missouri affiliate. She is currently chair of the Weight Management Dietetic Practice Group, a subunit of the Academy of Nutrition and Dietetics. Connie also is a former television and radio nutrition reporter who now is quoted regularly by the media on nutrition issues, as well as author of the books The Everything Mediterranean Diet Book: All You Need to Lose Weight and Stay Healthy! and Superfood Nuts.
Michelle Dudash, RDN, Chef, is author of Clean Eating for Busy Families and creator of 4Real Food Reboot, an online meal planning program designed for people desiring to lose weight and get their energy back. She is a Food Network blogger, Indy Style show contributor, and a columnist for The Arizona Republic.
Prebiotic Food Sources and Functional Ingredients
Jo Ann Hattner, MPH, RDN, has over 30 years of experience as an RDN in clinical academic settings, primarily at Stanford University Medical Center, where she focused on gastroenterology and nutrition. Since 2008, she has managed a nutrition consulting business in San Francisco. Probiotics and prebiotics are her expertise, and she wrote the book Gut Insight to share her knowledge.
Fact or Fiction: Nutrition and Cancer Myths
Stacy Kennedy, MPH, RD, CSO, LDN, is a board-certified Specialist in Oncology Nutrition through the Academy of Nutrition and Dietetics with over 20 years of experience, and an American College of Sports Medicine Certified Personal Trainer. She is a senior clinician at the Dana-Farber Cancer Institute/Brigham & Women’s Hospital Harvard Medical School Teaching Affiliates in Boston; adjunct faculty at Simmons College; and cofounder of her private practice, Wellness Guides, LLC. She also serves as a consultant and advisory board member for numerous start-up companies in the health and wellness space and was recently chief wellness officer for a Silicon Valley–funded tech company. Stacy is a sought-after international speaker who is regularly featured in TV, film, radio, print, podcasts, online, and social media. She completed her Bachelors of Science in dietetics from Indiana University and her Masters of Public Health from the University of North Carolina at Chapel Hill.
Securing Brand Deals as a Nutrition Professional
Jessica Jones, MS, RDN, CDE, and Wendy Lopez, MS, RDN, CDE, are RDNs, Certified Diabetes Educators, and cofounders of Food Heaven Made Easy (@foodheavenshow), a one-stop shop for delicious and nutritious living with over 145,000 followers from around the globe. Named “New & Noteworthy” by iTunes, their popular Food Heaven podcast provides evidence-based practical nutrition guidance listeners can trust. The dynamic duo also coauthored the 28-Day Plant-Powered Health Reboot in 2017, a mouthwatering cookbook that helps people upgrade their diet with delicious recipes. Through their platform, Wendy and Jessica work with national brands such as Quaker Oats, Sunsweet, The Almond Board of California, Mighties Kiwi, the U.S. Highbush Blueberry Council, and other brands to develop plant-based recipes and curated multimedia content.
The Farm Bill: Implications for Dietitians, Low-Income Consumers, and Farmers
Christine McCullum-Gomez, PhD, RDN, LD, is a writer, speaker, and consultant. Her areas of expertise include environmental nutrition, food and nutrition policy, population based approaches to nutrition and health, and sustainable food systems. She holds a Ph.D. in Nutritional Sciences from Cornell University with minors in Public Affairs and Program Evaluation and a M.S. in Nutrition from the Pennsylvania State University. Dr. McCullum-Gomez currently serves on the Board of Editors and as a Column Editor for the Journal of Hunger and Environmental Nutrition. Her personal website is www.sustainablerdn.com
Dietitian Disclosure Dilemma: The Business Practice and Ethics of Sponsorship, Nofollow and Branded Content Tools
Regan Miller-Jones, RDN, has been blazing trails as a female entrepreneur for more than a decade. An award-winning RD with 20 years experience in the food media and marketing world, she has amassed a brand portfolio of websites, podcasts, and influencer networks that reach millions.
Cannabis: Weeding Fact From Fiction
Janice Newell Bissex, MS, RDN, is an RDN, cookbook author, and Holistic Cannabis Practitioner. After her dad found relief from his pain using medical marijuana, it became Janice’s mission to help others suffering from chronic pain, anxiety, insomnia, autoimmune diseases, inflammatory bowel disease and irritable bowel syndrome, and other debilitating conditions find relief with cannabidiol (CBD) and cannabis. She left her Meal Makeover Moms business and completed training to become certified as a Holistic Cannabis Practitioner. She now advises clients on access, proper cannabinoid ratios, dosing, best consumption methods, and cooking with cannabis at Jannabis Wellness. Janice partnered with a Colorado manufacturer of organically grown medicinal-grade hemp to provide phytocannabinoid-rich hemp/CBD products for her clients under her Jannabis Wellnesslabel.
What Is Your Carbohydrate IQ? The Science Supporting Low-Carb Diets
Jim Painter, PhD, RDN, is an adjunct professor at the University of Texas. His current research specialties include heart disease and mindless eating. Jim is an advisor for Sun-Maid Raisin Growers and consults for the National Dairy Council. He currently serves on the American Heart Association’s Healthier Diet Business Committee and is the chair of Sugarwise. He worked for Marriott Corporation in the 1980s and taught at the University of Illinois during the 1990s and at Eastern Illinois University until 2013. Jim has over 100 peer-reviewed publications to his credit and has written the book Let’s Eat Mindfully! He and his wife, Rosemary, have four grandchildren.
Bringing Nutrition Education to Life Through Culinary Instruction
Jeanne Petrucci, MS, RDN, enthusiastically brings more than 20 years of experience as a private cooking instructor to her second career as a dietitian. Incorporating food experience into the nutrition care process is the foundation for her professional contributions, which include the creation of a transformational meal planning program for dietitians and a growing evidence-based nutrition education library. Jeanne recently completed a research pilot study with the American Institute for Cancer Research called “Coping with Cancer in the Kitchen,” which explored the impact of a culinary nutrition program on those touched by cancer. Her greatest joy continues to be collaborating with fellow dietitians, experts, and organizations in the development of programs that further her mission of making science delicious.
Cooking has always given Julie Harrington, RD, Chef, joy because of its powerful ability to connect people. As a chef and RD, Julie’s passion is to educate others about nutrition through food and giving them the tools they need to build confidence in the kitchen. Julie recently was involved in a research pilot study with the American Institute for Cancer Research called “Coping with Cancer in the Kitchen,” which explored the impact of a culinary nutrition program on those touched by cancer. She recently was awarded “Young Dietitian of the Year” by the state of New Jersey and is a recipient of the upwaRD award, which recognizes up-and-coming RDNs who have exceeded in their roles in their local and national communities through food and nutrition. As the culinary nutrition manager at Living Plate, Julie works on creation of a transformational meal-planning program for dietitians and a growing evidence-based nutrition education library. Julie is also a culinary nutrition consultant of her own business working on recipe development, freelance writing, and nutrition communications.
Mind the Gap! Navigating the Inter-Generational Workplace in Dietetic Practice
Angel Planells, MS, RDN, CD, FAND, works in the home-based primary care program at the VA in Seattle. He is also owner of a private practice and consulting firm, ACP Nutrition. Angel is currently serving as a national media spokesperson and president of the Washington State Academy of Nutrition and Dietetics. He has been honored for his work as chair of the Academy's National Organization of Men in Nutrition member interest group for recruiting and retaining men in the nutrition and dietetics profession. Angel holds a certificate in adult weight management. He is a graduate of Tulane University and earned a master's degree from Columbia University.
Tasting Tools to Improve Diet Diversity & Food Appreciation
Michele Redmond, MS, RDN, Chef, is a dietitian, Food Enjoyment Activist and French-trained chef working with individuals and organizations to take doubt, fear, and judgment off the menu and enjoy the pleasure of eating well. She teaches, speaks and writes about taste literacy, culinary nutrition and food appreciation through The Taste Workshop,which provides nutrition communication services, corporate worksite wellness events, cooking classes, and taste workshops locally and internationally. Michele has been a caterer, research chef, food consultant, and culinary nutrition instructor for culinary schools, colleges, diabetes and corporate wellness programs, and as a guest chef at Le Cordon Bleu in Paris. She’s a graduate of Arizona State University, University of Arizona, Florida State University, the Hautes Études du Goût gastronomy program (Advanced Studies of Taste) in France, and Le Cordon Bleu, Paris.
Director of Nutrition & Science Communications, Barilla America Inc.
As a registered dietitian and professionally trained chef, Anna’s career has blended her love of cooking with her passion for healthy living. Her work has ranged from clinical nutrition and private practice to directly working for food companies and restaurants.
For the past 7 years, Anna has been working as part of the Research & Development team at Barilla America. Anna’s focus is to bring Barilla’s Good for you, Good for the planet way of doing business to life through nutrition. At Barilla, she helps instill the benefits of the Mediterranean diet through both employee and consumer education programs. Anna holds a Masters in International Food Law from Michigan State University, a Bachelors in Nutrition & Food Studies from New York University and an Associates in Culinary Arts from the Illinois Institute of Art.
Eat Well, Move Well, Be Well: A Dietitian’s Guide for Optimal Aging
Christine Rosenbloom, PhD, RDN, CSSD, FAND, is president of Chris Rosenbloom Food and Nutrition Services, LLC (www.chrisrosenbloom.com) and nutrition professor emerita at Georgia State University. She is the author of the consumer book (with Bob Murray, PhD, FACSM) Food & Fitness After 50. Christine held various teaching and administrative positions, including department chair and associate dean. She was the sports dietitian for the Georgia Tech Athletic Association and for the Georgia State athletes. She is the editor-in-chief of two editions of Sports Nutrition: A Practice Manual for Professionals and served as assistant editor for the sixth edition, released in 2017. She received her undergraduate degree from Kent State University in Ohio and completed her dietetic internship at the University of Minnesota. Her doctorate was earned in sociology with a gerontology concentration from Georgia State University.
What’s Eating Your Patients: Identifying Dysfunctional Eating Behaviors in Every Practice Area
Jessica Setnick, MS, RD, CEDRD, has one of the most recognizable names in the eating disorders treatment world, thanks to her engaging and charismatic presentation style, her unique point of view, and her genuine ability to connect on a deep level, even from the podium. She has spent her career developing eating disorder treatment protocols in every level of care and shares her wealth of knowledge with health professionals and the public in every possible format, including the Eating Disorders Boot Camp: Training Workshop for Professionals audio course, The Eating Disorders Clinical Pocket Guide, The Academy of Nutrition and Dietetics Pocket Guide to Eating Disorders, as eating disorder editor at Recovery Campus magazine, as a CEDRD supervisor and mentor to treating professionals around the world, and in over 250 conference and event presentations. Jessica’s latest project is The Absolutely Essential Guide for Dietitian Speakers: Everything You Need to Pitch, Plan, Present & Get Paid, a book to inspire dietitians to speak more and value our gifts as presenters. Her mission is to work toward a world where everyone who needs care for eating issues has access to qualified professionals, and no one is turned away due to insurance issues or mistaken stereotypes.
A New Frontier for Dietetic Practice: Systems, Sustainability, and Policy
Angie Tagtow, MS, RD, LD is the founder and chief strategist of Äkta Strategies, LLC. She has more than 25 years of experience working at local, state, federal, and international levels in agriculture, food, and nutrition policy; public health; and food and water systems. In 2014, she was appointed by President Barack Obama to serve as the executive director for the USDA Center for Nutrition Policy and Promotion, in which she co-led the development and launch of the 2015-2020 Dietary Guidelines for Americans. Trained as an RD, Angie is an entrepreneur, systems thinker, leadership developer, solution-based innovator, and a change maker.
How to Be an Influencer With Credibility and Confidence
Bonnie Taub-Dix, MA, RDN, CDN, is the award-winning author of Read It Before You Eat It: Taking You From Label to Table and creator of the website and blog Better Than Dieting. Bonnie is a media personality, media trainer, spokesperson, motivational speaker, journalist, and corporate and brand consultant whose messages are laced with her culinary passion as a foodie, her credible guidance as an advisor and her wit and wisdom as a mom. Bonnie is Director and Owner of BTD Nutrition Consultants, LLC, with offices on Long Island and in New York City. You’ll find her on Instagram @Bonnietaubdix, Facebook @Bonnietaubdix.RDN, Twitter @eatsmartbd, and Pinterest @bonnietaubdix.
How to Make Lifestyle Changes That Get and Keep Pounds Off: Wisdom and Insights From Successful Clients and Clinicians (a Panel Presentation)
Hope Warshaw, MMSc, RD, CDE, BC-ADM, FAADE, owns Hope Warshaw Associates, LLC, a consultancy based in Asheville, North Carolina. She’s a best-selling author of numerous books on diabetes published by the American Diabetes Association, including Diabetes Meal Planning Made Easy, now in its fifth edition, and Eat Out Eat Well — The Guide to Eating Healthy in Any Restaurant. Hope is considered a leading go-to dietitian in diabetes care. She applies this expertise in her consulting work with corporations, nonprofit organizations, varied communication platforms, and people with or at risk of diabetes. Hope is active in social media and provides consulting services in the execution of corporate social media plans. Find her at @hopewarshaw on Twitter. She has a long history of volunteer work and has held leadership positions in the Academy of Nutrition and Dietetics and American Association of Diabetes Educators.
From AirFryer to Instant Pot: The Kitchen Appliance Reboot: A Crash Course for Dietitians
Dana Angelo White, MS, RD, ATC, is an RD and certified athletic trainer with more than 15 years of experience in media and culinary nutrition. She is a nutrition expert for FoodNetwork.com and a sports dietitian and associate clinical professor of sports medicine and athletic training at Quinnipiac University. Dana is also a recipe developer and cookbook author. Her recent projects include The Healthy Air Fryer Cookbook (Alpha 2017), The Healthy Instant Pot Cookbook (Alpha 2018), and Healthy, Quick & Easy Smoothies (Alpha 2018).
From Rags to Riches: How to Build Your Own Nutrition Empire
Jim White, RDN, ACSM EX-P, is a nationally recognized RDN, American College of Sports Medicine Exercise Physiologist, and owner of three Jim White Fitness and Nutrition Studios, three medical nutrition therapy practices, and a workplace wellness corporation. He has been quoted in thousands of publications and featured in hundreds of television and radio segments and print publications nationwide including ABC Family Channel, TODAY, TLC, Radio Disney, GQ, Men’s Health, USA Today, The Wall Street Journal, and many more. He has experience conducting seminars, interviews, and appearances all around the country. Jim’s awards and accolades include receiving the President’s Council on Sports, Fitness, & Nutrition Community Leadership Award; the 2013 Entrepreneur Excellence Award and the 2014 Academy of Nutrition and Dietetics Consultation and Business Practice Award. In addition, Jim was voted as one of the Top 40 Businessmen under 40 in the Hampton Roads, Virginia, region and recognized as Virginia’s Young Dietitian of the Year. He is a past spokesman for the Academy of Nutrition and Dietetics and is currently working with companies to help improve their food and lifestyle brands and messaging. Current and past clients include National Cattleman’s Beef Association, Welch’s, National Dairy Council, California Almonds, Oikos, USA Potatoes, Nestlé, and California Walnuts. In his free time, Jim enjoys giving back through his own non-profit, the LIFT Fitness Foundation, which focuses on creating a foundation of wellness to empower individuals in need in Hampton Roads, Virginia.
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