| 2006 Iowa Dietetic Association Annual Meeting - Speaker Short Bios Jean Anderson Jean Anderson, MS, RD, LD, Dietetics
Internship Director/Practicum Coordinator/Sr. Clinician (M.S., General
Graduate Studies, Iowa State University, 1989; R.D., American Dietetic
Association, 1983) Peter L Beyer MS, RD, Associate
Professor, Dietetics and Nutrition. University of Kansas Medical Center,
Kansas City Publications and Presentations: P Beyer has published approximately 35 Peer reviewed professional journal articles, plus 14 different clinical nutrition chapters in 9 different professional textbooks. He has authored 60 abstracts at national meetings, and has been invited to give over 250 national, international and regional presentations. Education Ramona Sonkens Cook, RN, BSN, Reiki Master, Certified Guided Imagery
Specialist Mona is a Usui Reiki Master through the International Center for Reiki Training and certified in Integrative Guided Imagery through Beyond Ordinary Nursing. She also is a healing touch practitioner. Education:Coe College, Bachelor's Science in Nursing, Cedar Rapids, IA, 1982; St. Luke's School of Nursing, Cedar Rapids, IA, 1981 Tami Gangestad, MS, RD, CNSD, LD, Tami Gangestad has thoroughly enjoyed her career path as dietitian and has embraced all of the curves and detours along the way! She began her path to her dietetics career while still in college, working for Avera McKennan Hospital in Sioux Falls, SD – and doing whatever dietetics position they would let her to do – from dishroom to diet tech! After graduating with her undergraduate degree in Dietetics from South Dakota State University, Tami turned south on her path to further her education at the University of Nebraska – Lincoln where she obtained her Master’s degree in Nutritional Science while completing the UNL Dietetic Internship program. After completing her degrees and internship, Tami knew she wanted to specialize in Nutrition Support. She began her RD career in the ICU at BryanLGH Hospital in Lincoln, NE and received her Certification as a Nutrition Support Dieititian. When her husband decided to wind her path back north to her hometown of Luverne, MN, she was able to find a job as a clinical RD at the Avera Heart Hospital of South Dakota. And then, her path went full-circle back to where it all started – Avera Mckennan Hospital – where she was the Clinical Nutrition Manager for three years. With a toddler in tow and a new outlook on life, Tami’s career path took yet another curve - into sales! She is now an Account Manager for Novartis Nutrition where she enjoys traveling her winding path in the Tri-State area (MN, SD, and IA), meeting customers, and promoting products she is truly passionate about! Although Tami loves to travel along her career path, she returns every night (almost every night) to her absolute most favorite place on her map – her home in Luverne, MN with her husband Tim, her son, Tryg, and their two labs, Trip and Sammy. Tami maintains her certification in nutrition support and is an active member of ADA, SDDA, ASPEN, and various DPGs. Julie M. Eichenberger Gilmore, PhD, RD, LD , is a Research Scientist and adjunct assistant professor in the Department of Preventive and Community Dentistry, College of Dentistry at the University of Iowa. She serves as co-investigator and the Research Coordinator for The Iowa Fluoride Study and The Iowa Bone Development Study, both of which are NIH funded research projects. Her research interests include nutrition and bone development, and nutrient intake among children and adults. She has developed research protocols for dual energy X-ray absorptiometry and peripheral quantitative tomography to evaluate bone quantity and geometry in children. In addition, she has been instrumental in establishing guidelines for the interpolation of fluoride values for foods and beverages. She frequently represents her research team at university, national and international professional meetings through attendance and presentation. She has authored numerous computer interfaces, databases, manuscripts and abstracts. Julie is past-president of the Iowa Dietetic Association. In 2002, she was honored with the IDA Medallion Award. Earlier this year, she was awarded the Mary P. Huddleson Memorial Award by the American Dietetic Association Foundation. Julie holds a Bachelor of Science in Dietetics, a Master of Science in Preventive Medicine and Environmental Health, and a Ph.D. in Epidemiology from the University of Iowa. Penny Glanz, RN, MS, CNOR, Penny
Glanz is a Service Line Administrator with a passion for quickly assessing
situations and solving problems in a fast paced environment. She
is adept at creating teams of qualified professionals and departmental
procedures to ensure a smooth flow of patient care. Penny is a member of both the Association of Operating Room Nurses and the American Organization of Nurse Executives. She is very involved in the IHI (Institute for Healthcare Improvement) initiatives, particularly the Surgical Infection Prevention protocols. Education:
Chavanne B. Hanson, MPH, RD, LD Nutrition Communications Consultant Chavanne is a Registered Dietitian and nutrition communications consultant working with chefs, cookbook authors and food manufacturers including Nestle and ADM Kao. She has a Masters of Public Health from the University of Michigan and received her undergraduate degree from Baylor University in Waco, Texas. Her background includes clinical dietetics where she has counseled patients in the areas of sports nutrition, cardiovascular disease prevention and treatment as well as weight control and general nutrition. Chavanne has worked with world-renowned chefs on a variety of projects and her love of cuisine has helped her understand just how important a delicious and healthy cuisine can be. Chavanne has worked as Graham Kerr’s (formerly known as the Galloping Gourmet) personal nutrition consultant. Her work with Graham involved the review and design of content for television shows and special projects for Graham, editing book chapters, nutrition analysis of recipes, and answering nutrition-related fan mail. She was an associate producer for his current 130 show series called The Gathering Place, which now airs on PBS. Her work involved recruiting and interviewing over 100 guests for the shows, designing work flow sheets for Graham’s interview session with each guest and editing completed shows for nutrition content. She assisted Graham with several books including Charting a Course to Wellness & My Personal Path to Wellness Journal-American Diabetes Association 2004, Graham Kerr’s Gathering Place-Quarry Press 2002, and The Gathering Place-Camano Press 1997. Prior to working with Graham, Chavanne was the director of University Hospitals Synergy in Cleveland, Ohio, a state-of-the-art preventive health program aimed at helping individuals make long-term lifestyle change. The innovative program included nutrition counseling, medical care, psychological counseling, exercise counseling and a state-of-the-art lowfat cooking school. Chavanne has a love for food and great admiration for the culinary profession. In addition to her work on Kerr’s books, she has worked on a whole host of cookbooks including Diana Shaw’s, The Essential Vegetarian Cookbook, where she completed the nutritional analysis and an extensive menu section of the book. She was the Project Coordinator for Prevention’s Health Guaranteed Cookbook and in addition, participated in the creation of Prevention’s publication, The New Classics Cookbook. For the past ten years Chavanne has worked as the chef liaison for the Five Star Sensation charity benefit which highlights some of our countries most outstanding chefs (including Wolfgang Puck, The US World Cup Pastry Team, Nobu Matsuhisa, Stephen Pyles, Andrew Carmellini and others). Five Star Sensation benefits the University Hospitals of Cleveland Ireland Cancer Center. Her job includes coordinating 25 or more chefs and their food preparation for over 1600 guests. Chavanne currently serves as Chair for the Food and Culinary Professionals Dietetic Practice Group of the American Dietetic Association(ADA). With nearly 65,000 members, ADA is the largest, most respected organization of food and nutrition professionals in the United States. Mark Haverland, Director, Iowa Department
of Elder Affairs Dayle Hayes, MS, RD President, Nutrition for the Future, Inc. Dayle Hayes is an award-winning author, educator and nutrition coach. In her writing and presentations, Dayle brings a delightful blend of practicality and pizzazz to everyday nutrition advice. Her creativity and common-sense have made her a sought-after speaker and workshop leader for professional and consumer groups across the country. From her home base in Big Sky country – Billings, Montana – Dayle writes a newspaper column and appears frequently on TV and radio as a nutrition expert. She has been quoted in USA Today, The New York Times, The Chicago Tribune, Prevention, Fitness, Shape, Self, and numerous other national publications. In recognition of her leadership and professional dedication, Dayle has received numerous honors and awards, including: Montana Dietitian of the Year, an Excellence in Nutrition Education Award, and an American Dietetic Association Excellence in Consultation and Business Practice Award. Dayle authored Moving Away from Diets and Put Your Best Food Forward; developed on program for parents, FIT KIDS = HAPPY KIDS; created a game, 5 A Day BINGO; and produced several videos, including: Body Trust: Undieting Your Way to Health and Happiness and Getting a Head Start with 5 A Day. Her video series on healthy eating, PRO-HEART KITCHEN: The Food-Heart Connection, received several awards, including the Anita Owen Award for Innovative Nutrition Education Programs for the Public and an Outstanding Community Health Promotion Program Award from Centers for Disease Control and Prevention. As a parent, nutritionist and member of the School Nutrition Association, Dayle is dedicated to improving school nutrition environments. She collected dozens of school success stories for Making It Happen, a joint CDC-USDA project. From 1994 to 1998, Hayes served on The American Dietetic Association (ADA) Board of Directors where she chaired the Public Initiative Team and Technology Task Force. She also is a past president of the Montana Dietetic Association. Hayes graduated summa cum laude from University of Massachusetts-Boston and received an M.S. degree in community health education from University of Massachusetts-Amherst. Suzanne Hendrich, Ph.D., Professor, Food Science & Human Nutrition (1987—present), Lura M. Lovell Fellow of the Iowa Botanicals Center (2004-present), Iowa State University. Hendrich is at-large representative to the Executive Committee of the Toxicology and Safety Evaluation Division of the Institute of Food Technologists (2006-09). She was Associate Dean for Undergraduate Education in ISU’s College of Family and Consumer Sciences from 1998-2005. Hendrich was a board member for the Council on Agricultural Science and Technology (2000-2005), Councilor of the Society of Experimental Biology and Medicine (2000-2003), and served on the Subcommittee for Upper Tolerable Intake Levels for Macronutrients of the US Dietary Reference Intakes Panel (2000-2003). Hendrich holds a Ph.D. (1985) in nutrition from the University of California, Berkeley and was a postdoctoral trainee at the University of Wisconsin (1985-87). Author of more than 110 research papers and abstracts, her research is focused on gut microbial and mammalian metabolism and health effects of plant phenolics and the grain fungal toxin, deoxynivalenol. Hendrich is active in Iowa State University's interdepartmental graduate toxicology and nutrition majors, offering courses in food toxicology, introductory nutrition, and continuing education for dietitians on botanicals. Linda Hofmeister, MM, RD, LD, FADA,
CHE, Linda Hofmeister is a proactive and future focused leader
with a proven track record in change management, communication skills
and culture development. Her ability to lead teams to achieve desired
outcomes has produced positive results. Linda is a Fellow of the American Dietetic Association and a Diplomate with the American College of Healthcare Executives. Her awards include the Judy Ford Stokes Award for Innovation from the American Dietetic Association Foundation and the Honored Dietitian of the Year for 1998 from the Indiana Dietetic Association. Linda has been very active in the American Dietetic Association and the
Illinois and Indiana Dietetic Associations; she has held leadership positions
on district, state and national levels.
David F. Moga, AIA, NCARB, LEED, AP, Senior Associate, is a Senior Project Architect and Medical Planner with HGA's Healthcare Practice Group. Dave is actively involved in all phases of project development - from site selection to construction documentation, including project managment. Dave has focused his expertise on detailed medical planning, project documentation and facility retooling for existing facilities. His ability to mesh patients' needs with the needs of emerging care and technological methodologies has allowed him to rise to design and construction challenges and consistently design successful healing enviornments. Teresa Nece, MS RD LD SFNS - Teresa is a registered and licensed dietitian with expertise in school nutrition programs for children. Her undergraduate degree is from Iowa State University and Masters Degree from Iowa State University. She is employed by the Des Moines Public School District where she directs the school nutrition programs. She has been active in the School Nutrition Association and has held leadership positions on state and national levels. She currently serves as the Midwest Regional Director for the School Nutrition Association. Teresa also serves on the American Dietetic Association Legislative and Public Policy Committee. Teresa received the 2006 Judy Ford Stokes Memorial Award for Innovation in Administrative Dietetics. Ken Prusa was born and raised on a Kansas wheat farm. He received a B.S. degree in Food and Nutrition from Fort Hays State University in Hays, Kansas. He received M. S. and Ph.D. degrees from Kansas State University in Food and Nutrition with an emphasis in Meat Science. He joined the faculty at the University of Missouri and spent two years in Columbia before accepting a position at Iowa State University in 1985. Currently, he is Professor of Food Science and Human Nutrition and Animal Science and is Professor-In-Charge of the Sensory Evaluation Unit in the Center for Designing Foods to Improve Nutrition. His research involves investigation of pork quality from the farm to the consumer. In addition to numerous presentations in the United States, he has delivered pork quality seminars in Mexico, Sweden, Denmark, The Netherlands, Germany, United Kingdom, The Czech Republic and Japan. Carlene Russell, MS RD LD FADA - Carlene is a registered and licensed dietitian with expertise in nutrition for older adults. Her undergraduate degree is from the University of Nebraska and Masters Degree from Iowa State University. She is employed by the Iowa Department Elder Affairs where she manages the Older American Act nutrition program. She has been very active in the American Dietetic Association and has held leadership positions on district, state and national levels. Carlene has published materials and given numerous presentations on elderly nutrition topics. In recognition of her contributions to the dietetic profession, Carlene was awarded the ADA Medallion Award at FNCE in Hawaii. Linda Snetselaar, RD, PhD, LD, is currently an Endowed Professor in the Department of Epidemiology, College of Public Health, University or Iowa. In her work at the University of Iowa she directs two centers, the Nutrition Center and the Prevention Intervention Center. Nationally, she is the Director of the ADA Dietetic Practice-Based Research Network (DPBRN). The Network includes over 600 registered dietitians who will be participating in studies by collecting data in practice settings to show the need for increased dietetic services reimbursement. She also serves as the secretary/treasurer of the Iowa Dietetic Association. Dr. Snetselaar served for five years on the ADA Board of Directors and was Chair of the ADA Council on Research. In 2005 and 2006 she was President of the College of Public Health Faculty Council and currently serves on the University of Iowa Faculty Senate and Council along with membership on the University of Iowa Research Council. In 2004 she was the third faculty member to be elected the College of Public Health Distinguished Lecturer. In 2002 she received the College of Public Health Faculty Service Award and was extremely honored to receive the University of Iowa Hospitals and Clinics Outstanding Alumni Award in 1999. Dr. Snetselaar has served on the National Academy of Science, Institute of Medicine, Committee on Nutrition Services for Medicare Beneficiaries. A monograph of this Committee’s deliberations resulted in increased reimbursement for nutrition care in persons who have diabetes and renal diseases. Dr. Snetselaar’s research interests lie in the area of dietary compliance in long-term randomized clinical trials with a focus on chronic disease. She has over 50 peer reviewed publications and has published two books with one in its soon to be fourth edition. Additionally she has authored over 25 chapters in books that included the topic of nutrition counseling and research in clinical trials. Dr. Snetselaar has served as principal or co-principal investigator in numerous NIH sponsored studies: Lipid Research Clinic Studies, Diabetes Control and Complications Trial, Modification of Diet in Renal Disease Study, Diet Intervention Study in Children, Women’s Health Initiative, Women’s Intervention Study, and Diet Intervention in Children 2006. Currently she directs a nutrition intervention in a Fortune 500 Company Wellness Program that uses nutrition counseling to increase the health of its employees. Cheryl Toner, MS, RD is director
for health communications with the International Food Information Council
(IFIC) in Washington, DC. Ms. Toner oversees a variety of food safety
and nutrition communication programs, including communication training
workshops, consumer attitude research, and continuing education programs.
A key element of these programs involves cultivating partnerships with
nutrition, culinary, agricultural, science, and health organizations to
facilitate information sharing, effective resource utilization, improved
outreach, and consumer education opportunities. Cheryl Toner earned a bachelor of science in food and nutrition science with a minor in Spanish at the University of Houston in Texas. She graduated in 1997 with membership in the Honors College, as well and accomplishments including the Dean's List, and serving as an officer in Phi Upsilon Omicron, Golden Key Honor Society, and the Student Nutrition Association. Ms. Toner went on to complete a dietetic internship at the Houston Veterans Affairs Medical Center and a master of science in Nutrition at Texas Woman's University. Her thesis project examined the “Relationship Between Calcium Intake and Meal Location Among 4th- to 6th-Graders.” Cheryl Toner is a member of the American Dietetic Association (ADA), Institute of Food Technologists, International Association of Culinary Professionals, American Public Health Association, and American Association for the Advancement of Science. She is active in several dietetic practice groups of ADA, including Dietitians in Business and Communications (DBC), Food and Culinary Professionals, and Sports, Cardiovascular, and Wellness Nutrition. She was the District of Columbia Metropolitan Area Dietetic Association’s (DCMADA) Recognized Young Dietitian of the Year in 2000 and the DBC Circle Award recipient in 2002 for her work on the DBC Web site. IFIC is a nonprofit organization that communicates sound science-based information on food safety and nutrition topics to health professionals, journalists, government officials and consumers. IFIC’s programs are primarily supported by the broad-based food, beverage and agriculture industries. Denise Vrchota (PhD Iowa State University) is on the faculty in the Communication Studies program of ISU’s Department of English. She teaches undergraduate courses in professional, nonverbal and small group communication, conflict resolution, communication training and development, and various other special topic seminars. She consults with faculty in other disciplines who wish to implement communication experiences into their courses. She conducts professional development workshops in presentation skills, small group and team processes, and other topics related to oral communication skills. Her research interest is instructional communication. She is the co-author of a public speaking textbook titled Every Day Public Speaking, scheduled for publication by Allyn & Bacon in 2006. Connie M. Weaver, Ph.D., is Distinguished Professor and Head of the Department of Foods & Nutrition at Purdue University, West Lafayette, Indiana. In 2000, she also became Director of a National Institutes of Health funded Botanical Center to study dietary supplements containing polyphenolics for age-related diseases. Her research interests include mineral bioavailability, calcium metabolism, and bone health. She was a member of the National Academy of Sciences Food and Nutrition Board Panel to develop new recommendations for requirements for calcium and related minerals. Dr. Weaver is past-president of American Society for Nutritional Sciences and is on the Board of Trustees of the International Life Sciences Institute. In 2006 she was elected to the Board of Trustees of the National Osteoporosis Foundation". For her contributions in teaching, Dr. Weaver was awarded Purdue University's Outstanding Teaching Award. In 1993, she was honored with the Purdue University Health Promotion Award for Women, and in 1997, she received the Institute of Food Technologists Babcock Hart Award. In April 2003, she received the USDA A.O. Atwater Lecture Award at the annual Experimental Biology meeting. Dr. Weaver was appointed to the 2005 US Dietary Guidelines Advisory Committee. She has published over 170 research articles. Dr. Weaver received a Bachelor of Science and Master of Science in food science and human nutrition from Oregon State University. She received a Ph.D. in food science and human nutrition from Florida State University and holds minors in chemistry and plant physiology Pamela J. White, Ph.D., is currently University Professor in the Department of Food Science and Human Nutrition at Iowa State University. She served as interim dean for the College of Family and Consumer Sciences from 2003 to 2005, and then as interim dean for the newly formed College of Human Sciences in 2005. She also was interim department chair from 1995-97. Her research program is centered around value-added crop research important to today’s agricultural economy, and specifically includes expertise in lipid oxidation and oil quality, trans fats, and carbohydrate structure/function relationships. She works with corn, oats, and soybeans, to implement and evaluate plant-based manipulation of starch, soluble fiber, and oil composition. White has been active in the governance of the American Oil Chemists’ Society (AOCS), having held the offices of President, Vice President, Secretary, and Member-at Large, and serving as Chair of the Lipid Oxidation/Quality Division. Currently, White serves as a member of the AOCS Education and Conferences Administration Committee, the AOCS Books and Special Publications Committee, and as a member of the Editorial Advisory Boards of the Journal of the American Oil Chemists’ Society, the Journal of Food Science, and an International Research Journal on lipids, Grasas y Aceites. She was an Associate Editor of the Journal of the American Oil Chemists’ Society from 1990 through 2004. White also has contributed to the governance of the American Association of Cereal Chemists (AACC), where she served as Chair of the Carbohydrate Division and Chair of the Starch Round Table Board, among other assignments.She currently serves on the AACC Professional Development Panel, and the AACC Grant Task Force. White was appointed as vice-chair of the Committee on Food Chemicals Codex of the Food and Nutrition Board, Institute of Medicine, the National Academies of Science in 2004, after serving as a member of the committee from 2000-2004. At ISU, White received the Foundation Award for Outstanding Achievement in Research in 1999, the Regents Faculty Excellence Award in 2000, and was awarded the title of University Professor in 2001. From her professional associations, she was awarded the AACC Excellence in Teaching Award in 2001, the AOCS Bailey Award for Recognition of Outstanding Research in Fats and Oils in 2002, and was named Fellow of the AOCS in 2004. Glenda R Woscyna, MS, RD, LMNT, is an Assistant Professor and Director, Medical Nutrition Education, School of Allied Health Professions, University of Nebraska Medical Center, Omaha, NE. She also serves as the Clinical Nutrition Manager for The Nebraska Medical Center, which is the primary teaching facility for UNMC. Glenda and the twenty-three dietitians at The Nebraska Medical Center are currently implementing the Nutrition Care Process, including Nutrition Diagnostic standardized language and including the dietetic interns in every step of the process. They are coordinating this initiative with the move to electronic documentation and numerous other process improvement initiatives. Glenda’s background includes management, community and clinical nutrition. Early in her career she was involved in State level administration for Child Nutrition Programs and the federally funded Nutrition Education and Training program. Later she worked in project management for the Swanson Center for Nutrition and then transferred to a clinical nutrition focus at The University of Nebraska Medical Center, first in Cardiology and then Eating Disorders. She then returned to a management role that included Patient Food Service, the UNMC Dietetic Internship Program and Clinical Nutrition Services for University Hospital. Following the merger of Clarkson Hospital and University Hospital, forming The Nebraska Medical Center, she left the patient foodservice role and continued with the dietetic internship program and clinical nutrition services, becoming a management team member in the Department of Pharmaceutical & Nutrition Care. Education For additional information: Contact Janet Johnson IDA Member-At-Large |
||||
Last updated 10/23/2006 Please send comments, suggestions, or questions to: IDA Webmaster |
||||
