Statement Regarding Coronavirus
It’s official — we’re going virtual! We’ll be bringing you everything you love about the Today’s Dietitian Spring Symposium — first rate continuing education sessions, sponsor information and sampling, and unique and engaging activities.
Statement Regarding Coronavirus
It’s official — we’re going virtual! We’ll be bringing you everything you love about the Today’s Dietitian Spring Symposium — first rate continuing education sessions, sponsor information and sampling, and unique and engaging activities. The live and on-demand schedules will be published soon.
Today’s Dietitian is hosting our 7th annual Spring Symposium, May 17–20, 2020. This continuing education event for dietitians and nutrition professionals will feature a diverse program of sessions and workshops offering up to 24 CEUs, plus a variety of opportunities to interact with fellow RDs and program sponsors in new ways. We invite you to expand your nutrition expertise and professional development by joining us in this unique virtual environment!
Today’s Dietitian is hosting our 7th annual Spring Symposium, May 17–20, 2020. This continuing education event for dietitians and nutrition professionals will feature a diverse program offering up to 24 CEUs, plus a variety of opportunities to interact with fellow RDs and program sponsors in new ways. We invite you to expand your nutrition expertise and professional development by joining us in this exciting virtual venue!
The foundation of our event is continuing education. Our sessions, workshops, and presentations will 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 Symposium program and line up of expert presenters will provide you with the tools and knowledge you need to provide exceptional dietetics counsel to your clients, as well as supply you with tips to grow your professional career and practice. In addition to the selection of sessions, presentations, and workshops, our unique online environment presents a variety of opportunities for creative networking, peer interaction, and acquiring information from our sponsors.
Unlike any other event designed for dietitians, the Today’s Dietitian Spring Symposium has traditionally offered 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. This year’s virtual format adds some unique and creative approaches to delivering this one-of-a-kind experience.
Call 877-925-2355 or email email@example.com.
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.
To learn more and discuss 2020 sponsorship opportunities, please contact Gigi Grillot at 646-942-2214 or email firstname.lastname@example.org.
Today's Dietitian’s "Ask the Expert" columnist, Toby Amidor, MS, RD, CDN, FAND, will go in depth on the latest nutrition trends from the past year, including cricket protein, elderberries, and functional beverages. Toby will also look ahead at upcoming trends consumers may be asking about. Stay abreast of current and future trends by being prepared to answer client questions intelligently and adequately.
Abstract: Traditional dietary intake assessment methods—food frequency questionnaires, 24-hour recalls, and food logs—while valid and widely used in practice, have important limitations, both in the methodology and application of results. Nutrition professionals recognize the need for innovative approaches. Diet Quality Photo Navigation is one proposed solution, complete with its own potential applications and limitations. A simple tool backed by complex science, it uses fully assembled dietary prototypes, compiled by RDs and based on defining attributes of each diet, as well as specific, objective measures of diet quality. This technique is undergoing validation with an Institutional Review Board-approved research study. The tool has great potential: in research settings, integrated into electronic health records, and/or as a tool in MNT, it can be part of an effective, comprehensive program to decease chronic disease risk.
Dietary assessment is undergoing a paradigm shift: from nutrient quantity to diet pattern quality, and from cookie cutter approaches to personalized solutions. Tools such as the Healthy Eating Index 2015, emerging energy balance theories, and mobile technology all unite to assist the modern dietitian in providing top-notch services to their clients and patients, and in realizing potential applications in public health and epidemiological research.
The discovery of the endocannabinoid system (ECS) in 1992 elucidated the mechanism by which cannabis affects the human body and uncovered a system that may play a critical role in conditions that, to date, have been considered idiopathic. An emerging body of literature details the role of “ECS deficiency syndrome” in migraine, fibromyalgia, irritable bowel syndrome, psychological disorders, and other conditions.
Investigations into how to modulate the ECS with and without cannabis for improved health are being conducted around the world in growing numbers. The evidence shows that the ECS can be upregulated through pharmaceuticals, botanicals, lifestyle modification, and physical manipulation. In this session, attendees will become familiar with the structure of the ECS, how to identify ECS deficiency syndrome, and the clinical interventions for upregulation they can employ in practice.
Talking about performance nutrition is in the ear of the listener and the mouth of the communicator. In this session, Leslie Bonci will take a deep dive into the objective analysis of facts that form judgments as we communicate to our clients, our students, and the public. RDs need to expect misperception, earn trust, and meet people where they are. Fad diets, food trends, sports nutrition strategies, super foods, the role of supplements and food bullying are topics that lend themselves to critical thinking communication. So, how can we take a step back and enable, empower and educate others while helping them close their knowledge gap with words that make an impact?
What is weight stigma, and how does it affect the health of our patients, as well as the patient-provider relationship? Weight stigma is present in all sectors of society—including the healthcare sector—and the impacts of weight stigma, bias, and discrimination can have adverse health outcomes via multiple pathways, including disordered eating and exercise avoidance.
In this session, Carrie Dennett, MPH, RDN, LD, CD, will address how weight stigma may show up in sessions, as well as why and how RDs in all areas of practice—not just eating disorder recovery and weight management—can help patients neutralize its effects through counseling and advocacy. Learn what tools and modalities are within the RD’s scope of practice, and when to refer to other providers.
Nutrition topics like Keto, Essential Oils, Fasting, CBD, celery juice, and more hot topics on the internet constantly challenge the practice of the RD. For RD’s helping clients understand the science of nutrition, deciphering these trends to determine what’s best for the client while still maintaining a client base, can be a challenge to practice.
In this session, Connie will look at how the Academy of Nutrition and Dietetics Code of Ethics provides a framework for dealing with nutrition topics that may not yet have a body of evidence to support them. Connie will teach you how to speak to the science rather than personal beliefs, and how to find a balance between beliefs and the body of evidence. The session will look at the components of the ethics code that can guide practitioners in how they can communicate science vs perceptions, vs beliefs. At the same time, all practitioners are responsible for monitoring how we each practice related to the code, and the session will also address how to handle practice issues that violate the code.
Let’s face it, people love sweet foods and beverages. Blame Mother Nature; we are born with an affinity for sugar and its addictive sweet taste. Today, the average American consumes 57 lbs of added sugar per year. Unfortunately, research shows consumption of excessive amounts of sugar is not so sweet. Couple this with the fact that 77% of consumers state they are trying to limit or avoid sugar along with the new “Added Sugars” requirement on Nutrition Facts labels, and RDNs need to be sugar savvy more than ever.
Presented by a cookbook author and culinary RDN with more than 20 years of hands-on experience in reducing added sugars, this session will provide an overview of the latest guidelines for added sugar consumption, analyze sugar vs added sugars for food labeling, and discuss “allowed” sugars and sweeteners in various popular diets. It will also cover the most current prevailing consumer-friendly sweetener options, as well as offer culinary tips and know-how for successfully and deliciously reducing added sugars through the use of natural and man-made caloric, lower-caloric, and noncaloric foods and sweeteners.
As clinicians, RDNs understand the importance of helping clients navigate decisions to change behavior and achieve meaningful outcomes. Adopting an effective style of motivational interviewing (MI) and a process of shared decision making (SDM) to improve the quality of care and enhance outcomes requires skill above entry level. In this presentation, Eileen Myers will focus on both the style of counseling and the process of decision making to ensure the client’s voice is incorporated into the decision-making process. A case study will demonstrate the relationship between MI and SDM in practice.
Lights! Camera! Action! Registered dietitian nutritionists are becoming the star of the show on television and video platforms to share food and nutrition information via recipe demos and interviews. Seasoned TV professionals Liz Weiss and Carolyn O’Neil share behind the scenes tricks and tips to help you pitch, plan, prep, and prop your video segment. Whether you’re shooting a video for social media or appearing on live TV, this session is designed to help RDs improve their on-camera performance skills to more effectively entertain and educate viewers. And the Emmy goes to...
Plant-based foods are currently the darlings of bloggers, food companies, restaurants and even fast-food. Despite this popularity, over 90 percent of Americans continue to identify as omnivores. Changing one’s eating culture and habits is a monumental task particularly since consumers consistently rank taste as most important. However, the health benefits associated with nutrient-dense plant-based foods is appealing to the omnivores who are beginning to seek ways to diversify their diet without eliminating familiar meals or ingredients they enjoy.
Current definitions of nutrient-density focus on nutrient concentration in specific foods compared to calories. But this approach limits entire food categories and ingredients that omnivores enjoy, which can serve as bridges between meat-based meals and plant-based meals. Fortunately, there’s a range of options within a nutrient-density continuum that gives omnivores flexibility in creating more plant-rich meals that appeal to their flavor preferences and feel familiar.
In this session, Michele Redmond will explore practical ways to help people adapt meat-based meals towards plant-rich meals within a continuum of lower to higher-nutrient density by including a variety of food categories without compromising on meal enjoyment. Michele will discuss options for reducing animal-based ingredients and explore foods that help bridge gaps between classic meat-centric and plant-rich meals without loss of flavors, textures and the comfort of familiar foods. This will include specific examples of adapting meals and modifying recipes with meat analogues (mock meats), plant-products like tofu and tempeh, vegetables that offer meaty textures and flavors.
While food and nutrition labeling regulations compliance work is within a dietitian's scope of practice, it is not necessarily a current core competency for registered dietitians. So how can an educational foundation in dietetics lead to food labeling regulations advisory work or careers?
From a dietitian with a long-term career in regulatory labeling compliance, Lauren Swann, MS, RD, LDN will discuss insights on how a dietetics-oriented nutrition background can lead to roles in regulatory affairs.
For many, the word “detox” conjures up images of snake oil and flashy websites with unsubstantiated claims. However, the biochemical process of supporting detoxification in the liver and kidneys for example, is a vital part of the body’s ability to eliminate toxicants effectively and neutralize oxidative stress from internal and external forces. RDNs need to be equipped with accurate information – not only about what can hamper detoxification, but also what can enhance it, so they can help patients differentiate fad from fact, and provide evidenced-based tools patients can use to optimize their health.
In this presentation, Mary Purdy, MS, RDN, CD, will clarify some of the current controversial claims and present research on the potential negative health effects of environmental toxicants. She will provide useful strategies for minimizing exposure and improving the channels of detoxification through realistic dietary and lifestyle modifications, and examine the role of genetic variants and the use of supplementation.
If you think you only need a contract when you land a huge brand…think again. Throughout your career, no matter which facet of dietetics you choose, you’ll be faced with contracts in one form or another. For some of us, these lengthy documents are filled with legalese that seem intimidating and overwhelming; before you sign on the dotted line, you’ll have to learn to read between the lines to protect yourself.
Bonnie Taub-Dix and special guest, Mitchell Dix (Bonnie’s husband and favorite legal counsel), will help you interpret and navigate through contract terms that are often overwhelming and particularly confusing. Both Bonnie and Mitchell are well-versed in the issues dietitians face!
Drawing upon their decades of experience in the profession of dietetics and familiarity with contract forms that are common in different dietetic settings, Bonnie and Mitchell will provide clear examples of sticky scenarios that could arise and teach you actionable strategies for successful negotiations.
If you work with people, you are working with people with prediabetes. About 1/3 of adults in the US have prediabetes, the leading risk factor for type 2 diabetes. Sadly, 88% or about 74 million people with prediabetes don’t know they have it. Large research studies show that moderate weight loss and 150 minutes of moderate-intensity exercise each week can prevent or delay the conversion of prediabetes to type 2 diabetes.
But there are additional targeted strategies that motivated people and people who are not overweight can employ to manage prediabetes and prevent/delay type 2 diabetes. This session examines the current state of scientific knowledge on the pathophysiology of prediabetes. Learn who’s at risk even before blood sugar glucose rises and identify aspects of prediabetes and type 2 diabetes that are unrelated to blood glucose levels. Use your knowledge of the disease process to individualize lifestyle change plans.
According to the National Kidney Foundation, one in three US adults is at risk of developing chronic kidney disease (CKD). Factors contributing to CKD include diabetes, hypertension, smoking, and obesity. People with kidney disease have different nutritional needs depending on their level of kidney function, and often suffer from mineral and bone disorders and anemia. In this in-depth look at CKD, Dr. Victor Yu, PhD, RD, BC-ADM, will provide an overview of the pathophysiology of the kidneys; discuss the common types of dialysis; explain the nutrient needs of people with kidney disease from stages 1 to 5; and discuss the importance of nutrition assessments.
Nutrition communications have changed dramatically over the past decade. Citizen scientists, celebrities, and scaremongering in our social media-driven world have made nutrition communications more challenging than ever. This lecture will explore how RDNs can heighten their web writing skills to attract more followers, write with authority, and craft messages that resonate with consumers while staying true to evidence-based research.
Mindful recovery practices are the “it” topic among athletes and everyday folks alike – from sleep to foam rolling, foods to eat, special mattresses and even pajamas. For athletes, using every possible strategy to stay at the top of the game is key, but what about for the athlete where a field, gym, or pool isn’t the main stage? This warrior puts in 10-12 hours each day at the office, then plays Uber driver for their kids, all while juggling their own self-care needs. These special “athletes” need to recover too.
Dana White, MS, RD, ATC, and Chris Mohr, PhD, RD, have worked with all levels of athletes – from “traditional” athletes to road warrior executives – with the mission of helping them stay at the top of their game. Join them for a session where their guidance, expertise, and strategies can help you implement recovery plans for your clients and yourself!
Sustainability represents the single biggest challenge – and opportunity – of our lifetime. There’s a critical need in the marketplace for open access to leading-edge thinking and resources in the sustainability domain. This is especially the case for health professionals, who oftentimes find themselves on the frontlines as dietary resources for the public, media, healthcare, foodservice, and retailers. Join an award-winning team of dietitians at the Today’s Dietitian Spring Symposium for an interactive workshop that discusses accelerating progress on this topic, in order to advance a healthier, more resilient, and sustainable food system.
During this three-hour, interactive workshop, Sherene, Kate, Sharon, and Chris will discuss how RDs can help align human nutrition with planetary health; protect biodiversity through organic and regenerative agriculture; and use the changing climate and food innovation to reshape the future of food. Finally, hear about the success stories of your fellow RDs, and how they are scaling positive change across our food system and driving measurable health outcomes as a result.
Gastrointestinal disorders are on the rise, with up to one in five Americans impacted by irritable bowel syndrome (IBS) alone. About two-thirds of those with IBS have perceived food as a trigger to their digestive distress. Emerging science in the field of food intolerance has provided insights into how food can contribute to the onset of symptoms of IBS, including the role of FODMAPs, histamine, and even table sugar, or sucrose.
Dietitians interested in working with patients with digestive challenges will benefit from this workshop as they begin to understand the wide range of holistic therapeutic treatments. Ranging from diet to gut-brain therapies, and including gut-directed hypnosis, cognitive behavioral therapy and more, the possibilities are extensive. Dr. William Chey, Dr. Megan Riehl, and Kate Scarlata, MPH, RDN make up a multi-disciplinary team, and join together in this session to teach dietitians about the specifics of their role, as well as the roles of other team members, in managing the patient’s care plan. Understanding the role of each team member is paramount to continuity of care and successful patient outcomes.
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