2009 IDA Annual Meeting Highlights
Culinary Demos
INDIAN CUISINE without the Gourmet Effort: Indian cooking is all about using spices. It’s fun, easy, and versatile.
In this cooking demo, you will learn the basic techniques and become familiar with spices, fresh herbs and other ingredients which gives Indian food it’s unique flavor and taste.
Madhu Gadia, MS, RD, CDE is the author of The Indian Vegan Kitchen and New Indian Home Cooking. She’s a leading authority on Indian cuisine. She is a nutrition consultant, freelance writer, and a professional speaker. With her health and cooking experience, she has been able to combine the exotic and alluring tastes of India with the health and practical demands of today’s lifestyle. She emphasizes that healthy and tasty foods go hand in hand. For more information see www.madhugadia.com.
Make More With Less: A Baking Demonstration 
Monica Coulter, Corporate Chef, General Mills Bakery & Foodservice Culinary Center
Enjoy a demonstration featuring the flexibility of bakery mixes and doughs and taste Chef Monica’s creations showcasing whole grains and gluten-free alternatives.
Learning Needs: 7000, 7050, 7120, 7210, 8000, 8050, 8060, 8080, 8120
Deal Your Clients a Winning Hand…Know the Facts about Celiac Disease and the Gluten Free Diet
Pam Cureton, RD, LDN, University of Maryland (Colleague of Dr. Alessio Fasano
Sponsored by Lomar & Bob’s Red Mill
Hear the latest information on identifying, diagnosing and treating celiac disease. Understanding the difficulties and barriers to compliance to better counsel patients with CD.
Learning Needs: 2000, 2040, 3070, 5000, 5220, 6000, 6020, 8100
Focus on Food Trends
Karen Davis, Karen Davis Communications, Food Editor of Our Iowa magazine, Freelance
Demonstrator for Taste of Home magazine, Food Consultant for various companies
Focus on the latest food trends that are affecting your day-to-day business. Having gathered trend information from a wide variety of food industry resources, Karen will sort through the research and highlight 10 key food trends you need to know. Then, you’ll have the opportunity to sample foods that reflect these trends.
Learning Needs: 2000, 4000, 7000, 7120, 7210, 8000
Healthy & Economical Eating with Soyfoods, Beef, Pork, Turkey, Eggs, & Dairy 
Linda Funk, Executive Director, The Soyfoods Council
Take home a new video showing how these Iowa-grown and raised foods can fit into a healthy diet. Hear how you can use this resource which features simple recipes and cooking ideas in your work setting.
Learning Needs: 2000, 3040, 4120, 8100
Emerging Nutrition Trends; Sorting the Science and Consumer Perspectives in Food Retail
Panel Discussion: Christy Frese RD,LD, Jenny Norgaard RD,LD, Janet Macon MS,RD,LD,
Julie McMillin RD,LD, Stacy Tremel RD,LD, HyVee (pictured from left to right)
It may be the neighbor, client or local television studio asking your opinion on the latest food and nutrition trends. Through a panel discussion we will discuss how to answer those tough on-the-spot questions such as, "So is high fructose corn syrup as bad as they say it is?", "Why is organic so expensive, does it really make a difference?", "Is it true artificial sweeteners make you gain weight?", "Is Splenda as bad as they say it is?". As registered dietitians we are the nutrition expert and we should be ready and willing to answer these questions. Consumers need to know they can come to dietitians, the true experts in healthy living, for answers. We'll have you ready for any question .
Learning Needs : 1000, 1090, 1130, 1140, 2000, 4000, 6000, 9020, 9050
Shaping the Relevance of Nutrition
Cindy Goody, PhD, MBA, RD, LDN
Julia Braun MPH, RD
(pictured from left to right)
Wondering what influences your clients’ eating behaviors and what you can do to facilitate behavior modification? Learn how the U.S. demographics influence the growth of diabetes and eating-away-from-home occasions. Determine how to match clients’ desired behavior modification with diabetes interventions and restaurant nutrition initiatives.
Learning Needs: 3000, 3090, 4090, 5200, 5370, 5460, 6000, 6010
Healthy Kids Act
Ruth Litchfield, PHD, RD, LD, State Nutrition Extension Specialist/Associate Professor &
Patti Delger RD,LD, Team Nutrition Project Co-Director, Iowa Dept of Education
This presentation will provide the background and rationale behind the legislated Healthy Kids Act nutrition standards. Interpretation of the Final Healthy Kids Act nutrition standards will be addressed.
Learning Needs: 1000, 1080, 4000, 4010, 4020, 4100, 6000
Learning Needs: 7000, 7050, 7120, 7210, 8000, 8050, 8060, 8080, 8120
NE Iowa Food & Fitness Program: Moving From Planning to Implementation
Ann Mansfield RN, MSN, Co-Convener, Northeast Iowa Food and Fitness Initiative & Haleisa Johnson, Central Community Hospital Foundation Director/Education Coordinator
The NE Iowa Food and Fitness Initiative is a 6-County community-based collaborative working to create vibrant communities where children and their families have access to local healthy food and safe places to play and be physically active. Our planning efforts over the last 2 years have built diverse relationships throughout the region to create a Community Action Plan focused on 3 Strategies; Improving the School food and physical activity environments, Building a local food system and Creating abundant opportunities for physical activity in our communities. This presentation will highlight each of these Strategy Areas to include the Tactics, Policy Targets and Activities that will support progress toward our Vision.
Learning Needs: 4000, 4010, 4020, 4060, 4100, 5460, 7000, 7200, 8000
Healthy Eating on a Budget (for you & your clients) 
Peggy Ann Martin, RD. MS, Specialist EFNEP.FNP
It seems like everyone is trying to cut food costs these days, and our patients/clients are no exception. One can save money at the supermarket by developing menu planning & food shopping skills and spending a little more time planning & cooking. This workshop will provide strategies and resources. The ISU Extension website, www.SpendSmart.EatSmart will be featured.
Learning Needs: 1120, 4000, 4090, 5460, 6000, 6080, 8000, 8060, 8090
Sarcopenia & Aging: Dietary & Exercise Countermeasures 
Douglas Paddon-Jones, PhD
The University of Texas Medical Branch, Galveston, TX
Sponsored by The Beef Checkoff through the National Cattlemen’s Beef Association
The aging population has unique dietary needs, and protein plays an important and vital role. This presentation will provide a closer look at the dietary requirements of older individuals and how they regain and maintain a higher quality of life through muscle mass development and maintenance.
Learning Needs: 2000, 2020, 2070, 2110, 4000, 4060, 4190, 5100, 5190
Vitamin D: Tilting the Odds in Your Favor 
Karen Rafferty RD, LMNT
Owner, Nutrition Science Resource
Sponsored by: Midwest Dairy Council
During the past decade many advances in the study of vitamin D have been made. In addition to its important role in skeletal development and maintenance, evidence is mounting that vitamin D produces beneficial effects on non-skeletal tissues. The amount of vitamin D needed for optimal health benefits is probably higher than previously thought, and numerous reports indicate that large segments of the population have inadequate levels of vitamin D. This presentation will review the impact of vitamin D on both skeletal and extra-skeletal health, examine the prevalence of vitamin D deficiency, and discuss the current state-of-the-science with respect to treatment.
Learning Needs: 2000, 2090, 3040, 3070, 3100, 4000, 4040, 4090, 4120, 5130
Motivational Interviewing: A Safe Bet for Success
Kate Speck PhD, MAC, LADC
Senior Research Manager, University of Nebraska Public Policy Center
Motivational Interviewing is an evidence based approach which has been applied to a variety of behavior change issues, including decisions for healthy lifestyles. Dietitians can successfully nurture their relationships with consumers to address barriers that interfere with personal decisions regarding change by becoming skilled in discussing motivational strategies and listening for change .
Learning Needs: 1120, 3000, 3020, 4000, 4090, 4120, 5460, 6000, 6060, 6070, 6080
Hit the “MNT” Jackpot: It’s All About Marketing
Jane White PhD, RD, FADA, LDN
University of Tennessee, Department of Family Medicine
Once RDs have knowledge and understanding of codes needed to bill MNT services, they’ll need to assess their readiness to manage a business and secure a solid client base to sustain your practice. This session will help RDs with basic business planning, and help them gain an understanding of market demographics and marketing.
Learning Needs: 1000, 1070, 7000, 7010, 7100, 7120, 7170
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Last updated October 16, 2009
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