Iowa Academy of Nutrition and Dietetics 2019 Annual Meeting

November 12th , 2019

7-8 am Registration/Breakfast/Exhibits

8-8:15 am Welcome and Opening Remarks

Jennifer Ransom MPH, RDN, LDN – President, Iowa Academy of Nutrition and Dietetics

8:15-9:15 AM - Opening Keynote: Sitting At the Table

Presenter: Lyndsey Fennelly

All American, Business Woman, Entrepreneur, Motivator, Mom

Learning Objectives:

1. Attendees will be able to more effectively market themselves, lead with conviction and confidence by drawing ideas from the talk, and grow within themselves as well as their organizations.
2. Attendees will also be given a story on mental health that will deepen their understanding and service to their patients.

• Suggested Learning Needs Codes: 7070, 1070, 7120 – CEU 1
• Level of the Lecture: Level 1

9:15-10:15 AM - Future Education Model and Competency Based Education

Presenter: Dr. Mridul Datta PhD, RD, LD, FAND

Iowa State University Dietetic Internship Director

Learning Objectives:

1. Verbalize requirements of the Graduate future education programs
2. Recognize the distinction between the competency units and enhanced competencies for each degree level.
3. Become familiar with competency-based education.

• Suggested Learning Need Codes: 1010, 6060, 6080 – CEU 1
• Level of Lecture: Level 2

10:15-10:45 AM Break - Exhibits/Poster Sessions/Networking - CEU .5

10:45-11:45 - Bump to Babe: Updates on Prenatal Nutrition and Baby-Led Weaning

Presenters: Nina Struss, RD, LDN and Chrissy Watter MS, RDN, LDN

Hy-Vee Registered Dietitians

Learning Objectives:

1. Identify at least three nutrients of concern for prenatal health and their appropriate food and supplement sources.
2. Define baby-led weaning and discuss pros and cons of this popular feeding method.
3. Discuss self-regulation and responsive feeding related to all methods of infant feeding.

• Suggested Learning Need Codes: 4130, 4150, 4180 – CEU 1
• Level of Lecture: Level 1

11:45-12:00 Announcements

Jennifer Ransom MPH, RDN, LDN – President, Iowa Academy of Nutrition and Dietetics

12:00-1:15 Buffet Lunch and Exhibits - CEU 1

1:15-2:15 - So you’re a dietitian, what’s your food policy?

Presenter: Christina Campbell, PhD, RDN and Lyndi Buckingham-Schutt, PhD, RDN, LD

Learning Objectives:

1. Identify the structure and function of local, state, and national government positions and offices.
2. Describe the role of a Registered Dietitian Nutritionist in public policy at the local, state and national level
3. Examine your practice as a Registered Dietitian Nutritionist in the policy process (including individual, organizational, institutional, governmental, and global policy) using the systems approach framework.
4. Create your own food or nutrition policy platform using existing knowledge and new resources.

• Suggested Learning Need Codes: 1070, 1080- CEU 1
• Level of Lecture: Level 2

2:15-3:30 - Make a Greater Impact Using Non-Diet Weight Neutral Approaches to Well-Being

Presenter: Alison St Germain MS, RD, LD

Assistant Clinical Professor at Iowa State University

Learning Objectives:

1. List ways weight stigma hinders clinician-patient communication
2. Explain how weight stigma increases the likelihood of poor health outcomes
3. Describe the frameworks of Health at Every Size and Intuitive Eating
4. Utilize non-diet weight neutral approaches to well-being and as alternative to weight centered approaches.
5. Incorporate weight neutral activities specific to diabetes into nutrition education and counseling.

• Suggested Learning Need Codes: 6010; 6070; 6080-CEU 1.25
• Level of lecture: Level 2

3:30-3:45 Break

3:45-4:45 - More Than a Lunch Tray - Dietitians Roles in Schools

Panelist: Jen Ransom MPH, RDN, LD; Anita Turczynski RDN, LD; Kaitlyn Scheuermann

MPP-D, RDN, LD; Becky Prostine MPH, RD, LD

Learning Objectives

1. After presentation, attendees will be able to understand different roles of dietitians within the school setting.
2. After presentation, attendees will have a better understanding of reimbursable school meals.
3. After presentation, attendees will have a better understanding of classroom education, including farm to school initiatives.

• Suggested Learning Need Codes: 4070, 6040, 8110-CEU 1
• Level of lecture: Level 1

4:45-5:00 Announcements

Jennifer Ransom MPH, RDN, LDN – President, Iowa Academy of Nutrition and Dietetics

5:00-5:30 Reception (Everyone is welcome)

5:30-6:30 pm Board and Council Meeting (Everyone is welcome)

November 13th , 2019

7-8 am Registration/Breakfast/Exhibits

8-8:15 am Welcome and Opening Remarks

Jody Gatewood MS, RD, LD – President Elect, Iowa Academy of Nutrition and Dietetics

8:15-9:15 AM - Developing Recipes for a Blog, Media, Demos, and More

Presenter: Abbie Gellman MS, RD, CDN

Chef and Owner/Culinary Nutritionist at Culinary Nutrition Cuisine

Learning Objectives:

1. Identify ways well written recipes can benefit personal and corporate brands.
2. Identify key steps in recipe development and the top 10 most common errors.
3. Outline how to develop recipes for various venues and media outlets.
4. Gain the insight to write and critique recipes more professionally for a variety of platforms.

• Suggested Learning Needs Codes: 8100, 4020, 6050 – CEU 1
• Level of the Lecture: Level 2

9:15-10:15 AM - Conflict or Consensus: Balancing Consumers’ Demands with Professional Ethics

Presenter: Annette Maggi MS, RDN, LD, FAND

President-Annette Maggi and Associates, Inc.

Learning Objectives:

1. Describe the professional code of ethics for registered dietitian nutritionists through case study analysis.
2. Effectively communicate to consumers on topics (i.e. clean label) with limited scientific support while maintaining trust and authenticity.
3. Understand that within the code of ethics personal bias must be restrained to appropriately promote foods within healthy eating habits.

• Suggested Learning Need Codes: 1000, 1050, 7120 – CEU 1
• Level of Lecture: Level 2

10:15-10:30 AM Break/Networking

10:30-11:30 - Dinner at Home (Sponsored by Iowa Pork)

Presenter:  Chris Jones

National Pork Board Director of Marketing Strategy

Learning Objectives: From this session specifically, you will walk away with a study overview and insights on Dinner at Home in America:

1. In-home dinner occasions
2. What contributes to the dinner choices Americans make
3. What shopping habits are leading to those choices
4. How Pork Industry, from packers to retailers, and dietitians alike can adapt

• Suggested Learning Needs Codes: 4090; 7120; 8120; 9020
• Level of the Lecture: Level 2

11:30-1:00 Awards and Business Lunch

1:00-2:00 - Strength Through All Life Stages (Sponsored by Iowa Beef Industry Council)

Presenter: Michael Roussel, PhD

Nutrition Consultant 

Learning Objectives:

1. Describe the role and benefit of dietary protein at different stages in life
2. Explain the benefit of balance protein consumption during the day vs. skewed consumption.
3. Describe the impact of protein intake more muscle protein synthesis and the temporal effects of exercise on this relationship.

• Suggested Learning Need Codes: 4000, 4150, 4060 -CEU 1.0
• Level of lecture: Level 2

2:00-2:15 Break

2:15-3:15 - Your Seat On The Big Screen

Presenter: Rachel Sweeney MS, RD, LD

Hy-Vee, Inc. Registered Dietitian

Learning Objectives

1. Identify the benefits and advantages of television to effectively communicate nutrition science and inspire healthy eating.
2. Outline the steps required to plan, prepare, and deliver a successful television segment.
3. Name three resources available to Iowa RDN’s to elevate their television presence. Suggested

• Learning Need Codes: 1090, 1130, 8060 -CEU 1
• Level of lecture: Level 2

3:15-4:15

Iowa Food and Family Project (sponsored by Iowa Food and Family Project)

Presenter:

Learning Objectives

1. Learning Need Codes: -CEU 1

• Level of lecture:

4:15 Closing Remarks and Adjourn