Today’s Dietitian is hosting our 10th annual Spring Symposium, May 14–17, 2023 in Savannah, Georgia. This premier continuing education event for dietitians and other nutrition professionals offers at least 20 CEUs through a diverse program of timely and engaging live sessions and presentations. Plus, there are ample opportunities to interact and network with fellow RDs and program sponsors. We invite you to expand your nutrition expertise and professional development by joining us!
Today’s Dietitian is hosting our 10th annual Spring Symposium, May 14–17, 2023 in Savannah, Georgia. This premier continuing education event for dietitians and other nutrition professionals offers at least 20 CEUs through a diverse program of timely and engaging live sessions and presentations. Plus, there are ample opportunities to interact and network with fellow RDs and program sponsors. We invite you to expand your nutrition expertise and professional development by joining us!
The foundation of our event is continuing education. Our sessions, workshops, and presentations will once again 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 lineup 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 environment presents a variety of opportunities for fun and creative networking, peer interaction, and acquiring information from our sponsors.
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 a professional meeting.
*Registration does not include accommodations at the Hyatt Regency or travel to and from Savannah.
Call 877-925-2355 or email symposium@gvpub.com.
Relax by the River at the Downtown Savannah, Georgia Hotel
The Hyatt Regency Savannah in the Savannah Historic District, with direct access to cobblestoned River Street, puts you steps away from monuments, shops, local restaurants, and live music. Experience the city's unique spirit on a ghost tour or paddle-steamer ride, then unwind with a cocktail on the outdoor patio overlooking the Savannah River.
Parking & Transportation to/from Savannah International Airport (SAV).
The Hyatt Regency Savannah is providing a special discounted rate starting at $235 per night to Symposium registrants. Reserve your room online or call the hotel at +1 912 238 1234 and mention 2023 Today’s Dietitian Symposium.
The group rate and room reservations cannot be guaranteed as space is limited. If you are unable to book at the host hotel, there are several other hotel options located in Savannah’s historic district and some within walking distance to the Hyatt.
Call 877-925-2355 or email symposium@gvpub.com.
Our 2023 lineup of presenters and sessions* includes:
* Subject to change.
Sponsors do not provide input into 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 available 2023 sponsorship opportunities, contact Gigi Grillot at +1 646 942 2214 or email ggrillot@gvpub.com.
Core sponsorship of the Today’s Dietitian Spring Symposium includes an extended, multi-phase interaction with our audience that goes beyond just being at the event itself. Connect with, entice, and educate our audience of nutrition professionals in the weeks and months leading up to the Symposium, then onsite at the event AND following a successful show.
Through a multiplatform digital marketing campaign, your message is promoted to the entire universe of Today’s Dietitian’s professional audience and is continually reinforced prior, during, and after the May event.
Once you sign on, the promotion begins!
Our exhibit hall is THE place to be. This is where sponsors have the opportunity to interact with and educate our attendees on their products and brands. Our attendees are eager to learn about your products and are in a position to immediately introduce them to clients who can benefit from them.
Your connection to the Symposium and its audience extends beyond the event itself, as our social media promotion and post-show e-blasts remind attendees about their visit to sponsors in the exhibit hall and all the fun and learning they enjoyed. Plus, it provides sponsors the opportunity to reach out to their followers with positive news about their experience at the Symposium.
To learn more and discuss available 2023 sponsorship opportunities, contact Gigi Grillot at +1 646 942 2214 or email ggrillot@gvpub.com.
In this session, 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 consumers may be asking about. Stay abreast of current and future trends by being prepared to answer client questions intelligently and adequately.
Just over 40 years ago, the American Institute for Cancer Research (AICR) was founded based on what was then a radical idea: that everyday eating and lifestyle choices affect people’s chances of getting cancer. Decades of research since then have changed the understanding of how cancer develops. The influence of diet and physical activity on cancer risk are now a part of virtually all major health-related lifestyle guidelines. And research offers new hope that people living with and beyond cancer can proactively make choices that help improve health outcomes.
A new problem has developed: overwhelm. Today, lack of information is much less a problem than decades ago. People are now surrounded by often conflicting information. The public and other healthcare professionals rely on dietitians to help them make sense of what they hear from media and marketers, friends, and family. But it’s easy for nutrition professionals to feel overwhelmed by information overload, too.
Join Karen Collins, MS, RDN, CDN, FAND, for a session that will help dietitians find an easier — and better — way to provide the evidence-based answers and guidance people need, without scrambling to read up on every single study. Karen will look at how the AICR has developed recommendations on diet and physical activity choices based on what’s recognized as the gold standard synthesis and interpretation of the best of accumulated scientific research. And she’ll review what the recommendations mean for reducing cancer risk and increasing cancer survivorship. Leave this session with a clear sense of what’s known today and how to share it with others.
Many dietitians are looking for opportunities to start a side hustle to make extra income outside of their traditional job. In today’s world, there are countless opportunities for dietitians to start a successful side hustle. In this session, Katie Dodd will cover over 50 side hustle ideas, along with information on the first steps you need to take before selecting and starting your own side hustle.
We are a population of fast moving, hardworking people trying to make ends meet while at the same time, for many, we’re trying to raise healthy, happy children. Americans’ fast-paced lifestyle has resulted in some alarming statistics: 56% of us reportedly eat out 2-3 times per week and according to the National Center for Health Statistics, approximately 1 in 3 eat some type of fast food daily. Not surprisingly, many Americans struggle with prediabetes, diabetes, food allergies, hypertension, and a myriad of other health concerns. While the popularity of restrictive eating habits like Keto, Paleo, and low carb diets seemingly make it easier for us to get by in our daily lives, our overall health remains poor and our risk of developing diseases due to our lifestyle is on the rise.
Nine out of 10 Americans do not meet the DGAs’ produce or fiber consumption goals, and this may be attributed to a lack of time, skill, or creativity to design and prepare daily meals and snacks. In this session, Lauren Harris-Pincus will cut through the clutter of where health and lifestyle meet, and present current and emerging food initiatives available to consumers at quick service restaurants, theme parks, hotels, and cruise ships, to meet their ever evolving medical, dietary, and ethical food preferences.
RDs have risen to the top of the food chain in terms of influence online, in their respective organizations, and especially in the cookbook aisle. But how do you ensure that the recipe YOU tested is the one your READER will cook?
Recipe editing is a critical step in the content generation workflow, but one that's often overlooked. In this session, Regan Jones, a culinary nutrition expert with 20+ years of experience and current freelance recipe editor for DotDash Meredith - America's Largest Digital and Print Publisher, will cover the ins and outs of recipe editing for RDs.
Diet quality is now established as the single leading predictor of premature death in modern countries. However, the Food as Medicine (FaM) nutritional approach is still in its infancy and has yet to be established as a primary strategy to mitigate and/or reverse diet-related disease. A major challenge has been the ability to quantify the potential return on investment (ROI) of FaM interventions because they are largely limited by a lack of data. In this session, Dr. David Katz will explore what FaM is, its potential for impacting health outcomes, how it is measured, and the role of the RDN. Published case studies, clinical trials, public health programs, and other interventions will be presented, as well as a novel tool that can predict ROI of FaM interventions.
Low carbohydrate dietary patterns have been found to be beneficial for multiple metabolic health parameters. Many patients and dietitians are unaware, however, of what reduction of carbohydrates in the diet are implicated for change and further, may fear the sustainability of low carb approaches. In this session, Kristin Kirkpatrick will focus on the definition, benefit, and implementation of a more moderate carbohydrate pattern reduction in a patient setting.
Join Dianne Polly for a fun and interactive discussion regarding the Code of Ethics for dietitians and nutritionists. As an attorney and a dietitian, Dianne will differentiate between personal, business, and professional ethics. Dianne will lead attendees through an enjoyable review and determination of ethical violations using current, relevant case studies.
Up to 23% of individuals with gastrointestinal (GI) disease have been shown to display disordered eating. Further, individuals with a history of an eating disorder are more prone to experiencing GI symptoms. In fact, up to 52% of eating disordered patients fit the criteria for irritable bowel syndrome (IBS).
When eating prompts gut symptoms, attempts to severely control diet for symptom management can lead to psychological and nutritional risk. Join Kate Scarlata as she explores the nuances and common relationships between food fears and disordered eating in patients living with GI disorders. A summary of the prevalence of disordered eating and eating disorders, including avoidant restrictive food intake disorder (ARFID), and emerging data on the impact of the global pandemic on incidence of disordered eating will be covered. Understanding how eating disorders can derail gut function and how GI conditions can trigger disordered eating is essential to best serve GI patients. It is critical that registered dietitians understanding the current standards for diagnosis and treatment of maladaptive eating, what screening tools to use in patients, as well as how new research may influence nutritional care in GI patients.
Join Kim Schwabenbauer as she discusses the spectra of nutrition implications and health issues associated with the female and male athlete triad. Kim will address updated evidence-based parallels in males that aid dietitians in developing the knowledge and skills necessary for prompt identification and treatment. Kim will highlight evidence-based research from the 2014 Female Athlete Triad Coalition Consensus Statement on Treatment and Return to Play, and the newly released 2021 Male Athlete Triad (Part I and II), which aims to provide clinical guidelines for dietitians, physicians, athletic trainers, and other health care providers on the screening tools, diagnosis, and treatment of the Triad. Finally, Kim will present original research on the knowledge, confidence, and screening practices of athletic trainers, with an eye on how an electronic training module may allow for better outcomes for athletes of all types in the future.
RDs are leading experts in food and nutrition but there are other voices – often non-credentialed – emerging as health authorities commanding consumers' attention. The science and facts communicated by RDs are being drowned out by opinion and emotionally charged misconceptions, both online and in traditional media channels. Join Jaime Schwartz Cohen as she helps RDs reclaim the position as the premiere authority on food and nutrition. Jaime will address strategies that empower the nutrition community to break through the clutter and use science to our advantage to challenge erroneous information.
Indian Americans are the second-largest immigrant group in the United States. According to data from the 2018 American Community Survey (ACS), which is conducted by the US Census Bureau, there are 4.2 million people of Indian origin residing in America.
What role do cultural beliefs on food, health, and nutrition play in influencing the health and eating habits of immigrant populations? Are these beliefs maintained by subsequent generations? Vandana Sheth, an Indian American dietitian, will share her perspectives and insights on how nutrition professionals can practice with cultural humility to improve health outcomes in immigrant populations. Better understand the immigrant experience and learn about the health implications that affect this group and discover practical strategies that you can apply in your practice when working with the Indian American population.
Academic research can be complicated to decipher and translate into messages that are accurate and reflective of the current scientific body of evidence. Dietitians are constantly inundated with new research alongside sensational media headlines and self-proclaimed “experts” touting remarkable “science-backed” claims. In a sea of new and emerging information, trained dietitians are increasingly the first line of defense for combatting nutrition quackery and providing evidence-based messages to consumers. However, akin to nutrition quackery, identifying high-quality research and being able to extract and translate new findings into messaging that is reflective of the totality of evidence to date can be quite the task at hand. Various research designs present a diverse array of strengths and limitations. Even differences in how data is statistically analyzed often affects the outcome of research. In this session, Taylor Wallace will review various study design elements and their utility, discuss how to effectively interpret strengths and limitations of research, and illustrate tactics to effectively squash nutrition quackery through the assembly of truthful, straightforward messages for patients and the mainstream media.
Each new set of statistics is worse than the previous. The latest numbers show that approximately 96 million adults in the US have prediabetes, the leading cause of type 2 diabetes and a major risk factor for coronary artery disease. More than 1 in 3 adults has prediabetes, and as such, every RDN who works with adults in the general population is likely working with people with prediabetes, though the majority are unaware that they have high blood sugar levels. The primary goal of lifestyle intervention has been to prevent type 2 diabetes. But is that enough? Research shows that prediabetes in not a benign condition, as people with prediabetes have higher-than-average rates of both microvascular and macrovascular disease. Instead of aiming to prevent diabetes, should we help people to reverse prediabetes and return to normoglycemia to stop the ongoing ravages of the body? In this session, Jill Weisenberger examines the current state of scientific knowledge of the pathophysiology of prediabetes and the results of diabetes prevention and prediabetes reversal studies in various parts of the world. Learn to identify aspects of prediabetes that go beyond blood sugar levels and use your knowledge of the disease process to individualize lifestyle change plans.
Presenting health and nutrition information can be one of the most effective ways to provide evidence-based information to an audience. However, the approach can vary depending on audience, goals, and topic. While not all dietitians may be comfortable presenting in front of groups, there are strategies to make it feel more comfortable, credible, and convincing all while maintaining ethical and evidence-based guardrails in translating science to strategy for various audiences. Wendy Bazilian—a seasoned professional presenter to a wide variety of audiences, and Jen Nguyen, an actively practicing and frequent current presenter—will join forces in this educational session to help the inexperienced gain confidence, learn new tools, expand strategies, and focus their lens on presenting nutrition and health topics effectively and successfully.
Nutrigenomics is the study of how food affects a person's genes and how a person's genes affect the way the body responds to food. Nutrigenomics is used to understand how genes and diet together may affect a person's health, and there are tremendous opportunities for dietitians when it comes to understanding and incorporating this new area into their practice. Mascah Davis and Ginger Hultin will show RDs how they can build their business and support their clients through this new technology, and that genomics is the future of personalized nutrition!
To remain relevant, dietitians in every sphere of practice can benefit from using all methods of story-telling media to communicate food and nutrition topics to patients and consumers. Short videos on TikTok and Instagram are igniting new food, diet, and eating trends. In fact, Tiktok had more traffic than Google in 2021 and is showing no signs of slowing down! In this session, join Rosanne Rust and Liz Weiss as they explore the impact that TikTok and Instagram reels are having in the food and nutrition space, and encourage all dietitians, even the faint-hearted, to begin creating content. The dietitian duo will show attendees how to create a niche, compose short videos, employ best practices for growing an engaged following, and start posting more regularly on these social platforms.
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