Summer's swimming career is among the most accomplished in the history of the sport. At Stanford University, she earned 9 NCAA Championships, back-to-back NCAA Swimmer of the Year awards and the 1992 team National Championship. Summer also won 8 U.S. National Championships and emerged as the star of the 1992 Olympic Games in Barcelona, winning gold medals in the 200M butterfly and 4 x 100 medley relay (as well as a silver and a bronze).

After her retirement from competition in 1994, Summer began her second successful career as a broadcaster, including hosting the popular NBA Inside Stuff show for eight years, hosting Yahoo! Sports award winning web series, Elite Athlete Workout, and working on several Olympic broadcasts as an analyst for various events including swimming.  Summer also showed her competitive nature by making it through 8 intense weeks on season 3 of NBC's Celebrity Apprentice.

The 41-year-old working mother of two has maintained an active and athletic lifestyle, running six marathons including Boston in 2013 & 2014. Dietitians in attendance at this year's Spring Symposium will be inspired to learn how this accomplished Olympic athlete and sports celebrity uses her profile to promote fitness, nutrition, and healthy lifestyle issues in a variety of ways.

In addition to her frequent speaking engagements around the world, Summer is an active ambassador for Right To Play, a global organization that uses sport and play programs to educate and empower children facing adversity. She has also supported children's health issues by serving as an Ambassador for UNICEF.

Constance Brown-Riggs, MSEd, RD, CDE, CDN—an award-winning RD, certified diabetes educator, and national spokesperson for the Academy of Nutrition and Dietetics, is the author of The African American Guide to Living Well With Diabetes, which received the Favorably Reviewed designation from the American Association of Diabetes Educators; Eating Soulfully and Healthfully with Diabetes;and the forthcoming book Enjoying the Flavors of the World: A Diabetes Carbohydrate and Fat Gram Guide.

Over the course of her career, Constance has established herself as an expert in nutrition, diabetes, and the cultural issues that impact the health and health care of people of color. Her work has appeared in books for health professionals and health care consumers, and she has been a featured expert in national magazines such as Essence, Real Health, Heart & Soul, Diabetic Living, Diabetic Cooking, and Diabetes Forecast, and in newspapers across the country. She also is a regular contributor to Today's Dietitian, also serving on the magazine's advisory board, and to MSNBC's theGrio.com.

Constance is past president of the New York State Dietetic Association and the Long Island Dietetic Association. Her professional honors include the 2012 Award for Excellence in Consultation and Business Practice from the Academy of Nutrition and Dietetics, the 2009 Distinguished Dietitian Award from the New York State Dietetic Association, and the 2007 Diabetes Educator of the Year from the American Dietetic Association Diabetes Care and Education Practice Group.

A national speaker for PESI HealthCare, a national provider of continuing education for health care professionals, Constance has been invited to appear as a keynote speaker, presenter, or panelist at conferences and professional meetings nationally and internationally for organizations such as the St. Vincent and the Grenadines Ministry of Health, Wellness, and the Environment; the American Association of Diabetes Educators; the Academy of Nutrition and Dietetics; the Empire State Medical Association; the American Academy of Physical Therapy; the University of South Carolina; Dothan Alabama Leisure Services; the North Carolina Dietetic Association; the St. Louis Association of Diabetes Educators; and the New York State Office of Children & Family Services.

Neva Cochran, a registered and licensed dietitian, is a nutrition communications consultant in Dallas, Texas. She serves as a consultant to a variety of food and nutrition organizations currently with the Egg Nutrition Center, Corn Refiners Association, American Beverage Association, Calorie Control Council, Sargento, Kao Health and Nutrition and Monsanto. She has been a writer and researcher for Woman's World magazine for twenty years and is a frequent speaker at district and state Academies of Nutrition and Dietetics.

A familiar face in the media, Neva has participated in over 1000 newspaper, magazine, radio and television nutrition interviews and appeared in interviews across the country from USA Today and the Washington Post to CNN and Fox News Network. She served as an Academy of Nutrition and Dietetics spokesperson for seven years and a Texas Academy media representative for another five. Neva successfully segued into social media in 2009 and now regularly blogs and posts on social media for several clients. In the process, she became interested in the ethical issues surrounding social media for dietitians and was asked to speak on the topic at the 2012 Academy Food and Nutrition Conference in Philadelphia. She has since presented this for two state Academy conferences and an Academy and a DPG webinar.

After receiving her BS degree in Nutrition and Dietetics from the University of Oklahoma, Neva completed a dietetic internship at Presbyterian Hospital of Dallas and earned a Masters in Nutrition at the Texas Woman's University. An active member of the Academy of Nutrition and Dietetics, she has served as President of both the Dallas and Texas Dietetic Associations, a member of the House of Delegates and Chair of the Academy Foundation. She was a 2012 recipient of the Academy's Medallion Award and in 2013 recognized as a Fellow of the Academy of Nutrition and Dietetics for her professional accomplishments and service to the Academy and public.

Chef Kyle Shadix is the only Certified Research Chef (CRC) in the world who is also a Registered Dietitian (MS, RD) and a Fellow of the Academy of Nutrition and Dietetics (FAND).

With more than 20 years in the food business, Kyle is a culinary nutrition food scientist with a proven record of leading food and beverage innovation that have delighted consumers and driven impressive results.

Chef Kyle was also the founder of his own agency, Nutrition & Culinary Consultants, acquired in 2006 by the WPP, the world's largest communications company.

Prior to that Kyle's food and nutrition career has spanned from the drive-in window at McDonald's and Wendy's in rural GA to NYC's acclaimed Bouley & Gotham Bar & Grill. Kyle has also worked as an instructor at Columbia University, operations manager at Lehman Brothers, and fulltime menu consultant at Memorial Sloan Kettering Cancer Center.

In the past, Kyle has also served as the media spokesperson for companies including Dannon, The Mayo Clinic/Ediets.com, Netflix, Celestial Seasonings, Old London, and The United States Tea Council.

Kyle has served on the Board of the American Institute of Wine and Food, and held numerous key leadership positions with the American Dietetic Association and the International Association of Culinary Professionals. Kyle has received various awards and recognition such as The American Dietetic Association's NYC Recognized Young Dietitian Award, The Emily Quinn Poo Professional Achievement Award from the University of Georgia Alumni Association and the Publix Visiting Practitioner at the University of Georgia's Department of Food and Nutrition.

Kyle received his Masters of Science in foods and nutrition from New York University, Bachelors of Science in consumer foods and foods science from the University of Georgia, Athens, and culinary training at the Culinary Institute of American, Hyde Park, & Le Cordon Bleu, Paris. More at www.chefkyle.com.

Dave’s entrée into the world of nutrition started over 25 years ago when he began working in the natural foods business. While owning and operating his own natural food store, Dave attended the University of Illinois at Chicago, graduated with honors, and became a registered dietitian. He completed his Masters in Nutrition and Wellness with a concentration in entrepreneurship from Benedictine University in Lisle, Illinois.

With a strong interest in communications, Dave pursued a broadcasting career and hosted a live radio show on health and nutrition for over 10 years and also a local television show. He proudly served as a media spokesperson for the Academy of Nutrition and Dietetics (formerly the ADA) for over six years and has generated millions of media impressions via print, digital and broadcast media throughput his career.

As a clinician for nearly 30 years, who has provided “doable” solutions for individuals and families using everyday foods, Dave was inspired to write the acclaimed book, 101 Foods That Could Save Your Life, which is now featured in 18 different languages. His second book, 101 Optimal Life Foods, with a foreword written by Montel Williams, debuted in January of 2010 and his latest book, Best Things You Can Eat, launched in January 2013. He also contributed to The Hungry Girl Diet (2014),by Lisa Lillien, which ranked #1 in both Amazon and the New York Times Best Seller lists.

Dave is also a freelance writer, serves as an advisor to Fitness magazine. Currently, Dave is the Senior Nutrition Marketing Business Partner for the Kellogg Specialty Channels Division located in Elmhurst, Illinois, where he provides nutrition solution guidance for K-12, College and Universities, travel, military, vending, convenience and food service.

Dave lives in Elmhurst with his wife Sharon; three daughters Chloe, Katie and Madison; two-female dogs Abbey and Gracie; and two female cats Bella and Lilly.

Dr. Cynthia Thomson is a Professor in the College of Public Health and holds joint appointments in the College of Agriculture and Life Sciences & the College of Medicine at the University of Arizona. Dr. Thomson received her Ph.D. from the Interdisciplinary Program in Nutritional Sciences, University of Arizona and completed NCI-sponsored post-doctoral training at the Arizona Cancer Center with a focus on diet and cancer prevention. Her research emphasis includes dietary intervention in breast and ovarian cancer survivors, as well as behavioral interventions for weight control and metabolic regulation. She was appointed as the Director of the Canyon Ranch Center of Prevention and Health Promotion at the Mel and Enid Zuckerman College of Public Health a center whose mission is to support a healthier Tucson community. In addition, she is also the Director of the Arizona Smokers Help Line (ASHLine).

One of the nation's leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don't have to sacrifice flavor to eat well and that eating well can change your life. She is the chef and nutritionist for NBC's "The Biggest Loser", and has written multiple NYT bestselling books. Her latest is called A Small Guide to Losing Big (January 2015)

It is Katie's mission to use her unique skill set as a dietitian and chef to teach others how easy it can be to live a healthy lifestyle. Her goal is to inspire people to fall in love with food again. She promotes a food philosophy that celebrates real food and good quality ingredients which she believes is the key to nourishing your body and soul. As a chef she is an energetic advocate of cooking and she encourages her clients to enjoy their time spent in the kitchen. She hopes to excite her clients through her love of food and to provide them with the tools they need to make lasting lifestyle changes. Her approachable personality and her ability to translate nutrition into approachable messages has landed Katie on local and national TV and in print as an expert in her field.

Katie grew up outside of Philadelphia, PA. Years of competitive gymnastics sparked her interest in nutrition. She realized early on that she could not be a good dietitian without a better understanding of food. After traveling through Europe and solidifying her love for food, her quest for culinary knowledge led her to Johnson and Wales University in Providence Rhode Island. She graduated with an AS in Culinary Arts and a BS in Culinary Nutrition. Upon graduation she was accepted to Tufts University in Boston, Massachusetts were she successfully completed a Masters Degree in Clinical Nutrition and became a Registered Dietitian.

Katie is the president/owner of Healthy Bites which offers nutrition and culinary services with the goal of facilitating long term healthy lifestyle changes. Katie has taught nutrition at West Chester University. She is the nutrition adviser for Unite for Her, a foundation that supports breast cancer patients by providing them with services like in-home cooking classes, grocery shopping lessons and more. She does regular cooking segment on local and national TV. Her writing and recipes have been showcased nationally in O, the Oprah Magazine, Family Circle Magazine, Parents Magazine, Fitness Magazine, Women's Health Magazine, Health Magazine, Eating Well Magazine, All Recipes Magazine, Oxygen Magazine, Newsweek Magazine, Food Network's Healthy Eats, US News and World Report Eat and Run Blog, The Philadelphia Inquirer and Philly.com and Philadelphia Magazine to name a few. She was awarded Philadelphia Magazine's "Best of Philly 2009 - Best Meal Delivery Service", "Best of Philly 2011 - Best Breakfast Sandwich" and most recently "Best of Philly 2012-Nutritionist".

Katie is the dietitian for the Philadelphia Phillies and Flyers. She was one of 10 finalists on season 5 of The Next Food Network Star.

She has a three year old son, Hudson and they enjoy spending time together playing, cooking and tending to their city garden.

Toby Amidor, MS, RD, CDN, founded Toby Amidor Nutrition, through which she provides nutrition and food safety consulting services. She also authored the forthcoming cookbook The Greek Yogurt Kitchen (Grand Central Publishing, 2014); serves as a nutrition expert for FoodNetwork.com and writes for its Healthy Eats blog; and serves as an adjunct professor at Teachers College, Columbia University in New York City. Through her ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media (Internet, TV, and print).

Toby trained as a clinical dietitian at New York University and has more than 14 years of experience in various areas of food and nutrition.

Jenna A. Bell, PhD, RD, serves as a senior vice president and director of food and wellness for Pollock Communications, through which she helps healthy brands translate science for consumers and connect with the nutrition experts. She also helps educate fitness professionals and athletes about eating for performance and proper recovery.

She also is cofounder of Swim, Bike, Run, Eat! Sports Nutrition and has provided nutrition seminars with professional athletes at major athletic events, such as the Boston Marathon, the ING New York City Marathon, the Bank of America Chicago Marathon, and the Ford Ironman World Championship in Kona, Hawaii.

Jenna is a member of the editorial advisory board for Today's Dietitian and the Past Chair of the Academy of Nutrition and Dietetics' Sports, Cardiovascular, and Wellness Dietetic Practice Group.

Jenna is an international presenter, and her writing and expertise have been featured in Us Weekly, Self, Fitness magazine, Outside magazine, Runkeeper.com, AppForHealth.com, Men's Health, Runner's World, Pilates Style, IDEA Fitness Journal, IDEA Health and Fitness Source, and IDEA Personal Trainer, among other print publications and websites. She's been published in scientific journals and appeared on the Daily Buzz; ABC, NBC, and FOX affiliates; and local and national radio programs and podcasts. She also is coauthor of Energy to Burn: The Ultimate Food & Nutrition Guide to Fuel Your Active Lifestyle (John Wiley & Sons 2009) and Launching Your Dietetics Career (American Dietetic Association, 2011).

She earned her doctorate with distinction in health and human performance, with an emphasis on exercise physiology, at the University of New Mexico; her master's degree with distinction in nutrition and her dietetic internship at the University of New Mexico; and her bachelor's in nutritional sciences from the University of New Hampshire.

A two-time Ironman finisher and three-time marathon finisher, Jenna is most proud of becoming a mom in 2013 and again in 2014.

Karen Collins, MS, RDN, CDN, FAND, promotes healthy eating as a speaker, consultant, and writer. She serves as nutrition advisor for the American Institute for Cancer Research (AICR) and writes a weekly syndicated column, “Health Talk,” which is carried on websites and in newspapers nationwide, and authors the blog Smart Bytes. She participates in videos and presents seminars for the general public and cancer survivors, and she speaks regularly to a variety of health professional audiences.

As an expert on nutrition to reduce cancer risk, Karen is coauthor of the “Nutrition and Cancer Prevention” chapter in the upcoming third edition of The Clinical Guide to Oncology Nutrition, published by the Academy of Nutrition and Dietetics’ Oncology Nutrition Dietetic Practice Group. She also authored AICR in Depth, a series of peer-reviewed research reviews for health care professionals published by the AICR that discuss topics such as the diabetes-cancer connection and calorie density.

Karen has served as an expert reviewer for numerous major projects, including the landmark AICR/World Cancer Research Fund report Diet, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, which provides recommendations based on the examination of more than 7,000 research studies by a panel of internationally recognized scientists.
Based in western New York, Karen operated a long-time private practice in nutrition counseling, working with individuals and groups to develop realistic strategies for achieving health goals. This work dealt extensively with weight and eating disorder issues, and addressed a wide range of medical problems, including diabetes and heart health.

A member of the Academy of Nutrition and Dietetics, Karen is codirector of the Wellness and Cardiovascular Nutrition subunit of its Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group. She also is a member of the Oncology Nutrition, Diabetes Care and Education, and Nutrition Entrepreneurs dietetic practice groups.

Karen holds a bachelor’s degree in dietetics from Purdue University and a master’s degree in nutrition from Cornell University.

Becky Dorner, RDN, LD, FAND, is one of the nation's leading experts on nutrition, aging, and long term care as well as leadership and entrepreneurism. Her career, dedicated to advocating for excellence in nutrition care, has optimized health for hundreds of thousands of older adults over the past 30 years. Becky has also mentored, encouraged, and motivated hundreds of RDs, RDNs, and DTRs to achieve personal growth, career development, and leadership roles.

An experienced entrepreneur, speaker, and published author focused on practical, evidence-based resources for nutrition, dietetics, and interdisciplinary health care professionals, Becky is founder and president of two successful nutrition/dietetics corporations: Nutrition Consulting Services, Inc, whose dedicated team of RDNs, RDs, and DTRs has served health care facilities since 1983, and Becky Dorner & Associates, Inc, which publishes and presents a broad library of resources and CEU programs.

Becky's mission to improve nutrition care for older adults has inspired her to present more than 550 programs for national, international, and state professional meetings in five countries and 49 states and to publish more than 270 manuals, CEU programs, and practical articles for professional journals and newsletters. Her free e-mail magazine keeps 35,000 health care professionals up-to-date on the latest news in the field of older adult nutrition.

Becky has been an active leader in the nutrition area, serving in professional organizations since 1984. She currently serves on the Academy of Nutrition and Dietetics Board of Directors as speaker-elect/speaker/past speaker of the House of Delegates. She has served on the Academy Executive Committee, Finance and Audit Committee, Legislative and Public Policy Committee, Council on Future Practice, Research Committee, Evidence Analysis Library, Nutrition Entrepreneurs Board of Directors, American Overseas Dietetic Association Leadership Team, and Executive Board and Board of Directors of the National Pressure Ulcer Advisory Panel; as an Academy delegate for business and consultation; and as chair of the Dietetics in Health Care Communities (DHCC) Dietary Practice Group.

Her honors include the Academy Award of Excellence in Business and Consultation, Nutrition Entrepreneurs Outstanding Nutrition Entrepreneur, Academy Recognized Young Dietitian of the Year, and DHCC Distinguished Member Award.

An RD for 16 years, Sharon Palmer channels her experience into writing features covering health, wellness, nutrition, cooking, wine, cuisine, and entertainment topics. Sharon also passionately writes about food and environmental issues, having published numerous features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, humane animal practices, and food security. In particular, she has expertise in plant-based nutrition.

More than 850 of Sharon's articles have been published in a variety of publications, including Better Homes and Gardens, Prevention, Oxygen, The Los Angeles Times, Cooking Smart, Delicious Living, Food Product Design, Today's Dietitian, and CULINOLOGY. She also has contributed content for several books, including Food & Cultural Issues for the Culinary, Hospitality, and Nutrition Professions (Jones and Bartlett, 2009). Sharon also is the editor of the acclaimed health newsletter Environmental Nutrition.

Her first book, The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012), was a critical success and will be followed this year by Plant-Powered for Life: 52 Simple Steps and 125 Delicious Recipes to Get You Started and Make It a Habit.

Sharon shines in culinary arts, focusing on globally inspired recipes featuring whole plant foods. She enjoys hosting culinary demonstrations and farm-to-table cooking classes. In addition, she regularly appears in the media as a nutrition expert and makes presentations on food and nutrition at venues, including California Dietetic Association, Whole Foods, and supermarket symposia across the country. She also serves as a nutrition advisor to Oldways Vegetarian Network and a contributing editor to Today's Dietitian.

Since her ice cream dipping days at Frosty's in Peoria, Illinois, Robin Plotkin, RD, LD, has maintained her passion for food, the culinary arts, and nutrition through her 25-year career in the foodservice industry. After obtaining degrees at the University of Missouri-Columbia and Texas Women's University, she began her dietetics career in the kitchen at Zale Lipshy University Hospital on the University of Texas Southwestern campus in Dallas.

After stints at the North Texas Food Bank and HEB/Central Market grocery company, Robin launched her culinary and nutrition communications consulting business in 2000. Her unique niche of combining food and nutrition expertise with her background in speaking, writing, media work, and public relations experiences has landed her a diverse client base, including Cabot Cheese, Which Wich Superior Sandwiches, DairyMAX, Duda Fresh Farm Foods, Sara Lee, Bausch and Lomb, Unilever, Avocados From Mexico, Popchips, Sysco Foods, Fisher Pay Kel Appliances, the American Institute of Wine and Food, and DMA & Associates, a produce industry boutique marketing group.

Robin appears regularly on TV, on radio, in print, and in social media. She was most recently quoted in Health Magazine, USA Today, Prevention, Today's Dietitian, Woman's Day, and Healthy Eats, the Food Network's healthy living blog. She's a former blogger for the Dallas Morning News Mom's Blog and utilizes social media daily as a means to get her unique messages across to the general population.

She is also a creative advisor for Field to Plate, a visionary food education company pioneering a paradigm shift in how RDs think, talk, and teach Americans about food and food choices. In addition, she sits on Welch's Health and Nutrition Advisory Panel. She also is an advisory board member for the Art Institute of Dallas' Culinary Arts program and an advisory member for the Dallas-based Chefs For Farmers organization. She currently serves as a reviewer for the Academy's Restaurant Labeling Certificate of Training Program.

Robin was a Texas Dietetic Association Recognized Young Dietitian of the Year and received the Dallas Dietetic Association Outstanding Media Award. She served as president of the Dallas Dietetic Association, past chair of the Academy of Nutrition and Dietetics' Nutrition Entrepreneurs Dietetic Practice Group, and on the Academy's Task Force on Restaurant Labeling. She cochaired the Texas Dietetic Association annual Food and Nutrition Conference in 2008. In 2009, she was inducted into prestigious Les Dames D'Escoffier organization.

Robin spends her free time cooking and volunteering for causes such as Dallas Community Partners—Change Is Good, the MS Society, and the North Texas Food Bank. She resides in Dallas with her husband, son, and two rescue Labradors.

Barbara specializes in retail food and health marketing communications and brand strategy for food companies, commodity groups, public relations agencies, and supermarkets. She is an entrepreneur, strategic thinker, and a leader in the field of supermarket nutrition. She recently relaunched Neighborhood Nutrition LLC, a consulting business offering nutrition counseling and retail-based health promotion solutions intended to help supermarket dietitians sell healthful products and effectively communicate nutrition and health messages to consumers. 

As a former supermarket dietitian for a Southwest-based retailer operating 128 stores, Ruhs was instrumental in developing, implementing, and evaluating numerous supermarket-based strategies to influence healthier choices across a diverse population of consumers.

In 2010, Ruhs launched one of the first supermarket dietitian symposia to provide networking and educational opportunities for supermarket dietitians from retailers across the United States and Canada. As a partner with Oldways, a nonprofit committed to promoting healthy lifestyles, the annual Supermarket Dietitian Symposium is a highly regarded event for this influential audience.  

Ruhs also is a writer, with a regular column in a popular retail trade magazine where she shares her opinions, thoughts, and ideas on food, nutrition, and retail health. She regularly contributes to the Environmental Nutrition newsletter, and her writing has appeared in the Chicago Tribune, Reader's Digest, and many other popular health and fitness publications.

Barbara graduated from Cornell University with a bachelor's degree in nutrition and dietetics and has a master's degree in nutrition from Boston University. A former collegiate athlete, she enjoys an active lifestyle. She competed in the 2013 US Tennis Association Nationals in Indian Wells, California. 

Tamara Jeffries has more than two decades as a writer and editor for national magazines, books and other publications.  Most notably, she served as Executive Editor of Essence, the nation's largest Black women's magazine, from 2000-2004. She was also Editor-in-Chief of HealthQuest: The Publication of Black Wellness and a Contributing Editor for Health magazine.   

She is co-author of Living Well with Diabetes with Constance Brown-Riggs and Dr. Brenda Wade's PowerChoices: Signposts on Your Journey to Wholeness, Love, Joy and Peace. She contributed to MotherLove's health memoir Half the Mother, Twice the Love and to two books by sexual health expert Dr. Hilda Hutcherson. She has offered consulting services to individual authors as well as to publishing companies

In 2009, she was awarded a Rosalyn Carter Fellowship for Mental Health Journalism. In 2012, she was an Association of Health Care Journalists/National Library of Medicine Fellow. She completed the Narrative Medicine workshop at Columbia University College of Physicians and Surgeons in 2011. 

She has contributed to several health-related books, and has written articles for publications including Redbook, Parenting, Heart & Soul, Real Health, The International Review of African American Art, The Review of Black Political Economy and others. She has served as a writing coach and consultant for health professionals.

In 2014, she founded the Interdisciplinary Narrative Initiative in an effort to encourage the use of multidisciplinary storytelling techniques to enhance the communication of scholarship and research. The goal is to foster cross- disciplinary communication—particularly to encourage more collaboration between sciences and humanities—with the intention of reaching broader publics.

She is currently Assistant Professor of Journalism and Media Studies at Bennett College in Greensboro, North Carolina.  She has a degree in Mass Media Arts from Hampton University and an MFA in Creative Nonfiction Writing from Goucher College. 

Jill Weisenberger, MS, RDN, CDE, FAND, has been helping people improve their diets, lose weight, and live healthier for more than two decades. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, Virginia.

Jill is the author of The Overworked Person's Guide to Better Nutrition, Diabetes Weight Loss — Week by Week and 21 Things You Need to Know About Diabetes and Your Heart. She writes for publications such as the Environmental Nutrition newsletter, The DX, Diabetic Living, Diabetes Forecast, Kids Eat Right, and Today's Dietitian. She is a frequent guest on television and radio programs and is often quoted in Web and print publications as a nutrition and diabetes expert.

Jill speaks about diabetes, weight loss, cardiovascular health, and nutrition to both health professional and consumer groups and serves as a consultant to the food industry, including for Daisy Brand Cottage Cheese, Omega-9 Oils, the Alliance for Potato Research and Education, and Boar's Head Provisions.

Jill graduated from the University of Florida with a bachelor's degree in communications and a master's degree in food science and human nutrition. She is a member of the Academy of Nutrition and Dietetics, the American Association of Diabetes Educators, and the American Diabetes Association. 

She lives in southeastern Virginia with her husband, daughters, and two dogs. 

Dana Angelo White, MS, RD, ATC, is a certified athletic trainer and nutrition and fitness consultant. She specializes in culinary nutrition, recipe development, and sports nutrition.

Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, and menus. She is the nutrition expert for FoodNetwork.com and founding contributor for its Healthy Eats blog. She has worked as nutrition consultant for Follow Productions on seasons 2 and 3 of Bobby Deen's show Not My Mama's Meals. She also has worked as a media spokesperson for Cooking Light and has made appearances on Good Day Street Talk, FoodNetwork.com, Access Hollywood, and GMA Health.

She is an assistant clinical faculty member and sports dietitian at Quinnipiac University in Hamden, Connecticut, and conducts workshops and cooking demonstrations for fitness organizations, corporate groups, and schools.

Dana's recipes and articles have been featured on FoodNetwork.com, CookingLight.com, DietTV.com, and VarsityParenting.com and in Today's Dietitian, Prevention, Shape, Seventeen, and Maxim. She has created meal plans and recipes for several books, including Energy to Burn: The Ultimate Food and Nutrition Guide to Fuel Your Active Life, Extra Lean and Extra Lean Family by Mario Lopez, and Tell Me What To Eat If I Am Trying to Conceive.

In October 2013, Dana was named one of Sharecare's Top 10 Social HealthMakers on Nutrition, recognizing her as one of the most influential voices on the Web in the area of health and wellness.

A farmers' market junkie and local-food aficionado, she worked with Harvard Medical School's Center for Health and the Global Environment to create the Healthy Harvest Food Regional Guides to educate consumers on purchasing and preparing seasonal foods.

As a practicing certified athletic trainer, she provides emergency medicine and rehabilitation services to high school, college, and professional athletes. She is also a CPR and first aid instructor for the American Red Cross.

Dana earned her master's degree in nutrition education from Teachers' College, Columbia University and her bachelor's degree in sports medicine from Quinnipiac University. She resides in Fairfield, Connecticut, with her husband, two daughters, and Boston Terrier, Violet Pickles.

Approximately 30 million Americans have been identified as lactose intolerant. Although the condition affects a large segment of the population, many myths surround lactose intolerance, and patients often develop misunderstandings related to it. This session will provide a current review of the known symptoms and causes of lactose intolerance as well as information about its diagnosis. The session will also address and debunk several popular myths related to lactose intolerance and provide practical advice for advising patients who must manage the condition.

As a dietitian, you will invariably field many questions relating to fad diets and trendy eating patterns because of their prominence. Therefore, it's important to familiarize yourself with the pros and cons of the latest diets so you can provide sound clinical advice to your patients and clients. This session will provide an up-to-date overview of the most popular dieting trends together with a discussion of current scientific studies relating to the eating patterns involved in these trends.

Today's consumers look for foods that are valuable to their health, and the media and food industry are responding. Because of this, RDs have the power to ensure that consumers are getting evidence-based messages that will help them make educated, nutritious food choices. Explore opportunities for today's dietitians in food promotion, marketing, media, and industry through understanding more about their roles in these areas and how consumer trends and marketing research affect industry and media.

Developed for practicing RDs, dietetic students, or individuals hoping to make a professional change, this session will discuss ways to better communicate with consumers and health care professionals, the relationship between policy and industry, and how dietitians can effectively influence change.

The number of people boasting the Ironman M-Dot symbol continues to grow each year. Individuals embarking on the long training road to the Ironman vary in fitness level, age, and athletic background—not all finishers are former college stars or professional cyclists; most are hard-working age-groupers. While the nutritional needs of an elite racer and an age-grouper overlap to some extent, there are often additional challenges and considerations for nonprofessional athletes.

This session will provide an overview of today's Ironman and walk through the unique nutritional needs before, during, and after the race and will address the possible challenges faced by the last athletes to finish. This session will also explore ways in which RDs can translate Ironman nutrition strategies into useful tools for nontriathletes. Developed by an age-grouper, this session is for the sports dietetic enthusiast, dietetic student, or private practice RD working with clients who want to hear "You are an Ironman" as they cross the finish line.

A major consensus report and many studies link type 2 diabetes with an increased risk of developing several types of cancer. Some studies raise questions that can be challenging for nutrition professionals to address. This session will provide an overview of the research and examine practical intersections of evidence-based dietary recommendations for diabetes control/prevention and reducing cancer risk. The discussion will include specific food choices and strategies that can be woven together into workable, effective dietary and lifestyle patterns as part of a new paradigm for promoting health.

People are inundated with information about diet and lifestyle changes to reduce cancer risk, but much of it is based on anecdotal stories or single studies. How can RDs help people focus on the choices most likely to make a difference? In this session, current research and a review of evidence-based recommendations regarding diet, weight, and physical activity to reduce cancer risk will be discussed. RDs will also be provided with an action plan to help their clients focus on nutritional changes that show the greatest promise in reducing cancer risk, and key practical messages to share about putting research into practice.

I discovered my 89-year-old mother's unhealthy eating patterns when I visited her for a week. My mother has dementia, so she munches when she's hungry and can't remember when it's mealtime. She doesn't remember how to use the microwave to heat a meal, nor does she remember that I'm arriving in just 10 minutes to have lunch with her. Thus, she's full of bananas and granola bars when I arrive, with no room for a healthful lunch.

Unfortunately, my mom's story isn't unique. This is a familiar story for many families who care for older adults striving to live independently at home. And the negative consequences of poor nutrition in this population can be rapid and substantial. Food and nutrition insecurity and diminished ability to prepare healthful meals coupled with food-medication interactions, anorexia, gastrointestinal issues, poor dentition, and difficulty chewing and swallowing can create complications such as unintended weight loss, malnutrition, sarcopenia, and frailty that lead to hospitalization and the risk of institutionalization. If used early, simple nutrition interventions can keep people living independently longer—and isn't that what most people want?

In this rapidly changing and increasingly competitive world, leadership skills are in great demand. If you want to drive change in your organization, shape your profession, be considered a trailblazer, or be successful at any level of your organization, you must be able to lead, inspire, and empower people to take action to achieve a common goal. This presentation will help you discover your strengths as a leader; define methods to build on those strengths; realize how your organization's vision, mission, and values are essential to success; determine ways to engage others to assist in achieving the vision; and take action toward the organization's goals so you can create a dramatic impact in areas that are important for success and fulfillment in your life and career.

TBD

Learn the latest science on the health benefits of a plant-based diet, including vegan, vegetarian, and plant-based omnivorous eating styles. Learn the basics for promoting a balanced, plant-based eating style among patients and clients. In addition, Sharon will share some of her favorite culinary tips and techniques for taking on a delicious, whole-foods diet based on traditional, global flavors.

Dietitians are taking on a larger role in the food system conversation as they help their clients develop a more sustainable eating pattern for individual health as well as the health of the planet. You'll be inspired by the key lessons for promoting sustainability in the kitchen, including the issues of organics, local food systems, food choices, and carbon footprint.

Regardless of your niche, the blogging community can be a powerful ally and marketing tool for your business. This session will explore how to utilize social media, specifically the blogging community, to generate free press and additional referrals and to improve your bottom line. This session will appeal to those with novice, intermediate, and advanced social media skills.

The modern population is comfortable receiving and retaining information visually and in sound bites, so your opportunity to connect with them is literally at your fingertips. In this session, you'll learn why social media messaging is particularly effective in communicating health information. In addition to providing practical strategies for utilizing social media to help guide clients to better health, this session will highlight how RDs can position themselves as nutrition and wellness experts, thereby promoting and elevating the profession.

More and more supermarkets are employing dietitians, which is an exciting trend not only for consumers but also for other RDs. Retail Dietitians are uniquely positioned to assist you in helping patients shop smarter, cook healthier, and make choices to support better health and nutrition. In this session, you will learn specific strategies for utilizing your local supermarket as a resource to help you improve your patient care.

The increase in the number of supermarkets employing RDs has presented an exciting new employment segment within the dietetics profession. While all supermarket dietitians share the common goal of assisting people in making better food choices, the skill sets necessary to land a job as a supermarket dietitian include not only dietetics but also marketing, public relations, sales, merchandising, communications, clinical expertise, and public health. This session will examine the trends related to this new career path and examine ways to build the skill set necessary to land a job in this setting.

Studies suggest that people with diabetes have the same risk of suffering a heart attack as those without diabetes who already have had a heart attack. This troubling correlation between diabetes and heart disease shows that RDs must be vigilant in stressing heart health for patients living with diabetes. This session reviews the link between diabetes and heart disease, discusses practice recommendations by the American Diabetes Association, and identifies strategies for heart disease prevention and treatment among people with diabetes.

After attending this session, nutrition professionals should be better able to:

1. Identify and quantify the increased risk of heart disease among people with diabetes.
2. Identify at least three ways to help people with diabetes lower their risk of heart disease.
3. Identify the most recent American Diabetes Association practice recommendations to reduce the risk of heart disease among people with diabetes.
4. Identify resources for teaching the relationship between diabetes and heart disease.

Although diabetes is common and widely reported on, the disease and strategies to control it are more complicated than many understand. RDs frequently have questions about current diabetes research and literature. For instance, can weight loss cure type 2 diabetes? What are advanced glycation end products, and how do they affect diabetes? Is blood glucose monitoring helpful for people who don't use insulin? This session identifies several aspects of diabetes care that can be confusing for health professionals and/or patients, and reviews the science and practical applications surrounding these topics.

After attending this session, nutrition professionals should be better able to:

1. Define advanced glycation end products (AGEs).
2. Identify at least three ways to help patients with diabetes reduce their AGE intake.
3. Identify when snacks are appropriate and inappropriate for patients with diabetes.
4. Identify the benefits and limitations of weight loss among patients with diabetes.
5. Identify at least one advantage and one disadvantage of using the glycemic index among patients with diabetes.

Visit any gym or athletic training facility, and you will see distinct evidence of the popularity of supplements and performance enhancers. While these items are widely used, their manufacture and quality control is not widely regulated. As a result, athletes who utilize supplements and performance enhancers without close supervision are putting themselves at risk for harm and banned substance violations. This session will explore current hot topics in the supplement industry and discuss the dangers of various multivitamins, recovery products, stimulants, and energy drinks. Attendees will learn strategies for counseling clients who may be inclined to utilize these items as well as what RDs can do to help keep their athletes and active clients safe.

It's well established that a significant portion of the population fails to consume enough fiber, vitamin D, calcium, iron, and omega fatty acids. But how can RDs effectively counsel clients to incorporate foods containing these essential nutrients into their diets? Merely telling clients to eat more of these nutrients is not a practical strategy for introducing eating behaviors that can positively impact client health and does nothing to help them make long-term changes. This session will provide specific, practical tips to help RDs demonstrate fun and unique ways to include shortfall nutrients into meal planning and recipes.

Of the 25.8 million people who have been diagnosed with diabetes in the United States, almost 5 million are African Americans. In fact, one-quarter of African Americans between the ages of 65 and 74 have the disease as well as one-quarter of African American women older than 55. And this population suffers greater consequences from the complications of diabetes.

Diabetes not only affects African Americans in genetically or physiologically different ways, but they also cope with the disease within a particular cultural context. Their approach to diet and exercise, eating habits, relationships with caregivers, and even spirituality and behavior patterns are unique, and they all impact how they approach their disease diagnosis and manage their health.

This session will provide insights into the reasons for diabetes health disparities in the African American population, strategies useful in helping to motivate behavior change in African Americans with diabetes, and how to identify the food choices, taste, and predilections of people of African heritage (Africa, Caribbean, and West Indies).

Historically, cultures around the world have used spices to improve health and ward off disease. With the advent of modern medicine, the use of spices for medicinal purposes became the alternative. Today, as chronic diseases such as diabetes and cancer continue to soar, people are taking a second look at the health benefits associated with spices. Can they reduce inflammation, the underlying cause of many disease states? Can a diet that includes herbs and spices contribute to better overall health?

As scientists uncover the evidence to answer these questions, their discoveries are influencing the emerging trends that are shaping the use of spices in 2014 and beyond. This session will discuss the latest evidence on the health and healing properties of herbs and spices, and identify the top five flavor and food trends from around the world.

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General

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The editors and authors of GVP have conscientiously and carefully tried to create analysis, treatment and information contained in the Content that conform to the standards of professional practice that prevailed at the time of publication. While GVP, its authors and editors make every effort to see that no inaccurate or misleading data, opinion, or statements appear in the Content, including, without limitation, articles and continuing education programs, they wish to state that the data and opinions in the Content are the responsibility of the contributor concerned. Accordingly, the publisher, editors, and their respective employers, employees, officers, and agents accept no liability whatsoever for the consequences of any such inaccurate or misleading data, opinion, or statement. Additionally, standards and practices in nutrition, dietetics and healthcare change as new data become available and the individual professional should consult a variety of sources in making clinical decisions for individual patients and clients.

GVP describes basic principles of assessment, treatment and therapy. The information provided in GVP is no substitute for individual patient/client assessment based upon the professional’s examination of each patient/client and consideration of laboratory data and other factors unique to the patient/client.

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General

If any provision of the Terms and Conditions is determined to be invalid or unenforceable under any applicable law, it shall be deemed omitted and the remaining provisions shall continue in full force and effect. These Terms and Conditions may be modified only in writing authorized by GVP. GVP’s waiver of any right under these Terms and Conditions shall not constitute a waiver of that or any other right in the future. These Terms and Conditions shall be governed by and construed in accordance with the laws and in the state and federal courts of the Commonwealth of Pennsylvania, USA. The exclusive jurisdiction and venue with respect to any action or suit arising out of or pertaining to the subject matter hereof shall be the courts of competent jurisdiction located in the Commonwealth of Pennsylvania, USA.  Any claim arising out of or in connection with your use of or inability to use the Site or its Content, products or services must be brought within one (1) year after the event GIVING RISE TO SUCH CLAIM or such claim SHALL BE barred.  These Terms and Conditions constitute the entire understanding between the parties with respect to the subject matter hereof, and all prior agreements, representations, statements, and undertakings, oral or written, are hereby expressly superseded and canceled.