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2023 Annual Meeting “Nurturing People, Purpose and Passion”
2023 Annual Meeting “Nurturing People, Purpose and Passion”

Mon, Nov 06


Gateway Hotel and Conference Center

2023 Annual Meeting “Nurturing People, Purpose and Passion”

Annual Meeting will be November 6 and 7 at the Gateway Hotel and Conference Center in Ames. The theme for this year’s meeting is Nurturing People, Purpose, and Passion.

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Time & Location

Nov 06, 2023, 7:00 AM CST – Nov 07, 2023, 4:30 PM CST

Gateway Hotel and Conference Center, 2100 Green Hills Dr, Ames, IA 50014, USA


About the Event

The Iowa Academy Annual Meeting will be November 6 and 7 at the Gateway Hotel and Conference Center in Ames. The theme for this year’s meeting is Nurturing People, Purpose, and Passion. Speakers will share their expertise on a wide variety of topics including entrepreneurship, food allergies, nutrition insecurity, older adult nutrition, pathways to becoming a dietitian, IDDSI testing methods and hands on training, optimizing protein, cooking with soyfoods, childhood nutrition programs, and more. You won’t want to miss the exhibits, awards, business lunch, and an opportunity for networking.

12.25 live lecture CPEUs and .75 exhibits for a total of 13 CPEUs have been approved.

*To reserve a room at the Gateway Hotel, attendees should call 1-800-367-2637 by Sunday, October 15. 

Mention you are attending the Iowa Academy of Nutrition and Dietetics meeting to get the $124 room rate.

Sunday, November 5


Location: Sweet Caroline’s

316 Main Street, Ames, IA

5:00 – 6:00 – Board and Council Meeting

Board and Council members

6:00 – 8:00 – Networking and Trivia

Students, interns, dietitians, and speakers

Monday, November 6

Location: Gateway Hotel and Conference Center

7:00 – 8:00 – Registration/Breakfast/Region Directors' Gathering

8:00 – 8:15 –  Welcome and Opening Remarks

Iowa Academy President, Maren Wolff PhD, RDN, LD (she/her)

8:15 – 9:15 – Renewing Passion and Purpose in the Dietetics Profession through Entrepreneurship

Jessica Schroeder RDN, LD (she/her)

Learning objectives:

1. Learn the key steps to starting a business.

2. Understand some of the major challenges and obstacles of entrepreneurship in the dietetics profession.

3. Understand how entrepreneurship can renew passion and purpose within the dietetics profession.

Performance indicators: 4.1.1, 4.2.1, 4.2.8, 11.1.1; Level 1

9:15 – 10:15 – What’s Going on with Food Allergies? An Update for Dietitians

Lisa Woodruff RDN, LD (she/her)

Learning Objectives:

1. Understand common misconceptions in food allergy management.

2. Review clinical and legislative advancements in food allergy nutrition.

3. Identify strategies for food allergy prevention, specifically peanut and egg allergy.

Performance indicators: 8.2.2, 8.2.3; Level 2

10:15 – 10:30 – Break

10:30 – 11:30 – Bullseye! Target Health-Related Behavior Change in Group Settings

Drew Hemler MSc, RD, CDN, FAND (he/him)

Learning objectives:

1. Examine critical components of the DESIGN framework in order to plan impactful educational experiences.

2. Complete steps of the DESIGN framework in order to implement an educational plan that targets behavior change.

3. Consider psychosocial & cultural factors of educating groups in order to ensure a considerate and caring learning experience for participants.

Performance indicators: 2.1.3, 2.3.2, 9.4.4; Level 2

11:30 – 1:00 – Awards and Business Lunch

1:00 – 2:15 -- Nutrition Security: The Future of Dietetics Practice

Allison Lansman MPH, RDN, LD (she/her), Katie Sorrell, RDN LD (she/her), Judy Dittmar RDN (she/her), Brianna Montross, RD, LD (she/her)

Learning objectives:

1. Define nutrition security, the differences between nutrition and food security, and the RDN’s role in moving our state toward a nutritionally secure food landscape.

2. Describe evidence-based food pantry and bank programs that are addressing nutrition security in Iowa.

3. Formulate an individualized plan to partner with and promote food pantries, food banks, programs and resources that help to alleviate nutrition insecurity.

Performance indicators: 2.3.4, 12.1.1, 12.1.3; Level 2

2:15 – 3:15 – “Ok, Boomer”: Connecting Ageism and Nutrition in Older Adults

Erin Hoisington RDN, LDN (she/her), Stephanie Labenz MS, RD, LD (she/her), Alexandra Bauman RD, LDN (she/her), Ashley Danielson RDN, LD (she/her)

Learning objectives:

1. Define what the aging network, Older Americans Act and Senior Nutrition Program (SNP) network is.

2. Demonstrate how dietitians can professionally contribute to the Senior Nutrition program and community dwelling older adults.

3. Identify how ageism can affect nutrition care.

Performance indicators: 2.1.1, 8.1.5, 12.1.1,12.1; Level 1

3:15 – 3:30 Break

3:30 – 4:30 –  Pathways to Becoming a Registered Dietitian Nutritionist

Laurie Kruzich MS, RDN, LD (she/her), Mridul Datta PhD, RD, LD, FAND (she/her), Katherine Mellen PhD, RD, CSSD (she/her), Laurie Kroymann MBA, RDN, LD (she/her)

Learning objectives:

1. Understand the changes that have occurred in dietetic education and the different dietetic program options available to future RDN’s.

2. Understand the dietetics program options available in the state of Iowa and the differentiation between the programs.

3. Understand the importance of dietetics education to the future of the profession.

Performance indicators: 3.2.8, 6.5.1; Level 2

4:30 Closing Remarks

Tuesday, November 7

Location: Gateway Hotel and Conference Center

7:00 – 8:00 –  Registration/Breakfast/Exhibits

8:00 – 8:15 –  Welcome & Opening Remarks

President Elect Erin Hinderaker MS, RDN, LD (she/her)

8:15 – 9:15 –  Science to Simple: Making Nutrition Science Consumer-Friendly and Actionable

Susan Kundrat MS, RDN, LDN (she/her)

Learning objectives:

1. Translate current nutrition science into effective, simple and structured eating recommendations consumers and clients can confidently carry out.

2. Utilize creative, positive consumer-friendly messaging to simplify nutrition recommendations.

3. Create easy-to-implement “eat” actions for consumers and clients in a "science to simple" method.

Performance indicators: 2.1.1, 2.1.3, 2.2.3, 9.3.1; Level 2

9:15 – 10:15 – Optimizing Protein in a Carbohydrate World

Sponsored by the Iowa Beef Industry Council

Don Layman BS, MS, PhD (he/him)

Learning objectives:

1. Evaluate the definition of minimum and optimum dietary intakes and compare with U.S. food trends.

2. Review new research knowledge about increased adult protein needs and the importance of meal dose and distribution.

3. Identify differences in plant versus animal proteins.

4. Evaluate the safety and benefits of a protein-centric diet.

Performance indicators: 8.1.4, 8.1.5; Level 2

10:15 – 10:45 – Break/Visit Exhibits

10:45 – 11:45 – IDDSI Testing Methods and Hands on Training

Session sponsored by Simply Thick, LLC

Laurie Berger MBA, RD, LD (she/her) and John Holahan (he/him) BS, MBA

Learning objectives:

1. Describe the IDDSI Test Methods.

2. Learn how to test foods for IDDSI Levels 4, 5 and 6

3. Use the IDDSI Test Methods to test foods and beverage item

Performance indicators: 10.3.7, 10.3.8, 13.2.7; Level 2

11:45 – 1:00 Buffet Lunch and Exhibits

1:00 – 2:00 – From Farm to Cart: What’s Influencing Iowa Grocery Shoppers?

Zach Bader, BA, MPA (he/him) and Caitlyn Lamm BS (she/her), Katie Olthoff BS (she/her), Lynn Bolin, BS (she/her)

Learning Objectives:

1. Understand factors impacting Iowans’ grocery shopping decisions related to meat, milk and eggs.

2. Understand how shoppers feel about dietitians and farmers, as trusted sources for information about food safety, nutrition/health and more.

3. Understand how Iowa farmers are raising real meat, dairy and egg products with animal care and sustainability in mind.

Performance indicators: 12.4.1, 12.4.3; Level 1

2:00 – 3:00 – Dishing About Soy: Everyday Culinary Applications for Soyfoods

Session sponsored by The Soyfoods Council

Amber Pankonin, MS, RD, LMNT, CEC (she/her)

Learning Objectives:

1. Learn the top 5 health benefits of soy foods.

2. Learn more about the variety and availability of soy foods.

3. Learn about the functionality of soy foods in cooking through watching a cooking demonstration.

Performance indicators: 8.1.3, 8.5.1, 8.5.3; Level 1

3:00-3:15 – Break

3:15 – 4:15 – CACFP Nurtures Healthy Habits for Children and Adults in Care

Ann Parker MHS, RDN, LD (she/her) and Lisa Nolting MFCS, RD, LD (she/her)

Learning Objectives:

1. Learn about the basics of CACFP – general overview, background of program, eligibility, and required meal patterns.

2. Identify programs and child care homes that participate in CACFP as quality child care in communities.

3. Recognize how CACFP encourages and supports breastfeeding.

4. Describe a dietitian’s role in CACFP administration.

Performance indicators: 8.1.5, 12.1.1, 12.1.3; Level 1

4:15 – Closing Remarks

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