Toby Amidor, MS, RD, CDN, FAND

Ask the Expert: A Year in Review and A Look Ahead

Today's Dietitian’s "Ask the Expert" columnist, Toby Amidor, will go in depth on the latest nutrition trends from the past year and look ahead at upcoming trends consumer may be asking about. Stay abreast of current and future trends by being prepared to answer client questions intelligently and adequately.

Janice Bissex, MS, RDN, FAND

Cannabis and CBD for Gut Health

There is compelling research to show that cannabis and CBD may help mitigate the symptoms of inflammatory bowel disease and irritable bowel syndrome. In addition to symptom management cannabinoid medicine may help to heal the gut, in part due to the anti-inflammatory, anti-bacterial, and anxiolytic effects. An overview of the endocannabinoid system, cannabis/CBD dosing, and potential side effects and precautions will be presented, with a focus on the last research into cannabinoid therapy for IBD and IBS.

  Speaker Video

Leslie Bonci, MPH, RDN, CSSD, LDN

Feed the Need to Succeed: Addressing Nutrition Insecurity and Underfueling in Athletes Through Adequacy, Availability, Affordability And Practicality

Hunger can have significant short- and long-term effects on physical, mental, and emotional health. Relative Energy Deficiency in Sports (RED-S) and food insecurity may differ in cause, but both are increasing on college campuses. Being inadequately nourished can negatively impact cognitive performance and increases the risk of injury. Educating health care professionals, schools, parents, and guardians on practical and realistic treatment for RED-S, hunger resources, broadening food accessibility and availability, and emphasizing affordability helps to level the playing field. Highlighting foods that are easily digestible, nutrient-rich, shelf stable, easy to prepare, low waste, and versatile, along with combatting misinformation and food blaming can help to feed the need to help student athletes succeed.

Chrissy Carroll, MPH, RD, USAT Level I Triathlon Coach

Artificial Intelligence for Nutrition Entrepreneurs

Artificial intelligence is one of the hottest topics in the tech world right now, but it's not just for Silicon Valley startups anymore. In this session, you'll learn how to use artificial intelligence to support your nutrition business. Dietitians can use AI to brainstorm social media content ideas, create marketing copy for ads, write blog posts, and much more. Get actionable advice on how to incorporate AI in your own business model — or simply learn more about what the future holds.

  Speaker Video

Clancy Cash Harrison, MS, RDN, FAND

The Food Dignity® Workshop: Improve Nutrition Security and Food Equity

Can we promote food equity, if our work is not directly related to hunger or food access?

We believe the answer is yes (and we’ve seen it work firsthand) but taking action is up to each of us. The Food Dignity® Workshop shows organizations, and the leaders, staff, and key stakeholders within them, how to recognize and address the assumptions, policies, barriers, and behaviors that unknowingly create food injustice. Whether or not you work on the front lines of food equity, you can play a major role in improving the quality of life of your friends, family, coworkers, and community by infusing Food Dignity® into your organization’s culture.

At The Food Dignity® Workshop, participants discover ways to promote impactful changes within their organization that increase revenue, improve health outcomes, heighten productivity, boost morale, and foster brand loyalty. Clancy Cash Harrison, MS, RDN, FAND, will teach you how to fast-track your efforts and foster innovation within your industry. She will clarify unique and strategic action steps organizations can make toward mutually-beneficial outcomes for their employees, clients, and the community.

Wesley McWhorter, DrPH, MS, RDN, LD, CSCS

Culinary Medicine — How the Registered Dietitian Can Take a Leading Role in Interprofessional Education

So, what exactly is culinary medicine and why should the RD care? This session will take a deep dive into the history, current trends, and future of the burgeoning and popular “food as medicine" practice area.

Nutrition education can be abstract and boring, and let’s face it - healthy food doesn’t usually inspire excitement. Culinary medicine provides the opportunity to shift the narrative by providing experiential opportunities for participants to prepare delicious, healthy food while learning about the principles of nutrition. This patient-centered approach has wide ranging impacts for the future of nutrition education.

Dr. Wesley McWhorter will describe how RDs can lead the interprofessional culinary medicine revolution and ways in which RD leadership can enhance these educational programs. Learn to lean in to the current gaps and opportunities, and understand what it means for RDs to work collaboratively across healthcare practices to improve the health of their respective communities.

  Speaker Video

Lauren Swann, MS, RD, LDN

Dietary Supplement Labeling and the RD

This session will cover dietary supplement labeling relevant to a dietitian's work with patients in healthcare, addressing contemporary concerns among the public at large or advising companies about regulatory compliance for nutrient, botanical, or herbal products marketed for their functional properties.

  Speaker Video

Kathleen Zelman, MPH, RDN, LD

Where Health Meets Food: The Intersection of Food as Medicine in 2022

Over half of American adults have at least one chronic, diet-related disease. Food is the culprit, but it can also be the cure. Adults who eat healthfully live longer and have lower risk for obesity, heart disease, type 2 diabetes, and certain cancers.

The potential of diet quality and its influence on biomarkers of aging is built upon a robust body of scientific research which has revealed how food is medicine that can reduce chronic disease and lead to longer lives. This session will highlight the latest scientific evidence on nutrients, foods, beverages, and dietary patterns that showcase the vital impact food has on prevention, management, and reversal of chronic disease along with secrets of “superagers” and biologic aging.

  Speaker Video

Ashley Carter, RD, LDN, and Jasmine Westbrooks, MS, RDN/LDN, CDCES

Our Foods are Healthy: Culture-Focused Nutrition

Eating healthy is not a “one size fits all” recipe, especially when the US is a melting pot of cultures and experiences. Diversity in nutrition is essential for patient-centered healthcare and dietitians must demonstrate cultural humility, sensitivity, and empathy for every culture.

Unfortunately, only 2.7% of dietitians are African American. For communities of color, working with dietitians that don’t necessarily look like them may cause clients to feel that their food and food preferences are misunderstood. Facing the root cause of the lack of diversity in the field of dietetics - including the systems set up for students, dietetic professionals, and patients of color - must start with the acknowledge of self, policies and regulations, and also include applying that same lens to dietitians’ career choices and personal experiences.

Join Ashley Carter, RD, LDN, and Jasmine Westbrooks, MS, RDN/LDN, CDCES, for a discussion about cultural and racial diversity in the field of dietetics. Competency in and the understanding of diversity and culture should not only be taught in a classroom; it should be a lifestyle and considered a part of the “American culture” as we know it today. Ashley and Jasmine will highlight the impact of educating clients based on their culture and food preferences, as well as the many different factors and socioeconomic barriers that affect people of color as they try to make healthier dietary choices.

  Speaker Video

Kristi Mollner, MS, RDN, CCTS-I, and Adrienne Markworth

Trauma-Informed Nutrition: Principles and Application of Trauma-Informed Care to the Field of Dietetics

Psychological trauma is a pervasive and harmful public health issue. Its impacts can be lasting and severe without proper intervention and prevention. Due to the high prevalence of trauma, RDs are likely to experience clients, patients, and community members who have histories of trauma; therefore, it is critical and urgent for dietetic professionals to integrate trauma-informed approaches into practice.

The biology of trauma and the chronic activation of the body’s stress response can lead to numerous negative health behaviors. Trauma is associated with intense food cravings, disordered eating, eating disorders, addictions, and other unfavorable behaviors. Trauma-informed approaches to nutrition can be applied to the dietetic practice in a variety of ways and settings. RDs should use trauma-informed nutrition approaches to provide effective and higher quality care to individuals with histories of trauma.

Learn the basic knowledge of trauma and its biological impacts and discuss the USDA’s Substance Abuse and Mental Health Services Administration (SAMHSA) principles of trauma-informed care. This presentation will detail how these approaches can be applied to clinical, counseling, and community dietetic settings.

Toby Smithson, MS, RDN, LD, CDCES, and Beverly S. Adler, PhD, CDCES

Beyond the Textbook: Putting the AWE in Awesome in Diabetes Care: Acceptance, Well-Being, Empowerment

Over 30 million people have been diagnosed with diabetes. Dietitians have learned how the metabolic system works through university coursework. This presentation will give the audience insight on how diabetes plays out in a person’s daily routine, beyond what we have learned via textbooks. Both presenters have been living with type 1 diabetes for 100 years collectively. They will share both personal and professional vignettes to take you through various examples of real-life situations living with diabetes.

  Speaker Video

Alexandra Caspero, MA, RD, and Whitney English MS, RD

Plant-Based Juniors: Strategies for Meeting the Needs of Vegan, Vegetarian and Plant-Forward Children

More than ever, adults are discovering the benefits of a plant-based lifestyle, but what about the kids? This session will focus on how to shape children's plates to meet both human and planetary health goals. While most dietitians are familiar with the Academy's position statement on vegan diets for the entire lifecycle, many don't feel comfortable adapting these diets for children.

This session will focus on the behavior and nutrition guidelines to meet all children's needs: vegetarian, vegan, or those simply trying to get more plants on the plate. This inclusive conversation will help dietitians feel more confident in counseling parents in this area and provide strategies to encourage more plant-forward eating for all.

Shayna Komar, RD, LD, and Joel Hardwick ACSM EP-CET, EIM2

The Continuum of Care for the Cancer Patient: How to "Prescribe" Nutrition and Exercise

Would you like to learn how to “prescribe” nutrition and exercise to clients who are dealing with a cancer diagnosis or post-cancer treatment? In this session, Shayna Komar and Joel Hardwick expand on their Today’s Dietitian webinar to discuss prehabilitation and preparing the cancer patient for treatment and surgery with nutrition and exercise as well as rehabilitation after surgery and treatment.

There is a continuum of care, and many patients are unsure of how to eat and what activity to do before, during, and after treatment. This session will address how food and fitness impact the cancer patient and how to recommend an appropriate plan for them. It will educate the dietitian on how to team up with their local exercise experts. It will also discuss an appropriate food plan to coincide with the fitness program to decrease the comorbidities of the cancer patient.

Dana Angelo White, MS, RD, ATC, and Karman Meyer, RDN

From Sunrise to Sunset: Practical Culinary and Tech Solutions for Better Sleep

Adequate sleep is at the foundation of good health but nearly a third of Americans are not getting enough sleep every night. From the moment we wake up in the morning until our heads hit the pillow at night, there are countless choices we can make to set ourselves up for better sleep. In this session, RDs will learn about practical culinary approaches to help improve sleep, including recipe inspiration and useful technologies that assist with and provide an accurate sleep assessment. Help clients navigate back to better sleep while simultaneously improving other areas of health!

Kristen Hicks-Roof, PhD, RDN, LDN, CLC, FAND, and Catherine Coccia, PhD, RD

Just Do It: Finding the Right Doctorate Program and Being Successful Doing It

Thinking about pursuing a doctorate degree and can’t decide on what to study, where to go, and how to be successful? Well look no further. Join us in the session to learn more about the degree options available to you and to determine what option is right for you. We will help you navigate the waters of selecting the right program and outline strategies to be successful in your journey. Lastly, we will explore the job opportunities available post-graduation and how you can thrust forward in your career.

  Speaker Video

Valaree Williams MS, RDN, CSO, LDN, CNSC, FAND

In It for the Long Haul: The Far-Reaching Impacts of Cancer Diagnosis and Treatment on Nutrition Care

A cancer diagnosis and its treatment can result in significant symptoms that impact nutrition status. Although the acute side effects fade over time, a cancer diagnosis and its treatment often have long-term effects on food preferences, digestion, absorption, and personal diet preferences and beliefs. Ongoing care of patients with cancer is increasing in relevancy as survival rates increase.

In this session, Valaree Williams, MS, RDN, CSO, LDN, CNSC, FAND, will highlight common lasting impacts of cancer that may be present in your patient populations and will discuss effective interventions to assist in a more thorough dietary assessment and nutrition plan.

Val Schonberg MS, RDN, CSSD, LD, NCMP, FAND

Menopause Ahead: Exploring the Intersection of Nutrition, Health, Hormones, and Aging

Many women worry about the physical and emotional changes that accompany the transition through menopause and question whether midlife weight gain is just inevitable. In today’s anti-aging and nutritionally-sensationalized world, women struggle to make informed decisions about their health and are looking to clinicians for answers. Join Val Schonberg, an RD and Certified Menopause Practitioner with the North American Menopause Society, as she discusses evidence-based nutrition and lifestyle strategies that can minimize symptoms and prevent long-term health problems such as heart disease, osteoporosis, diabetes, and cancer.

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