8:00 – 8:15
Welcome and Opening Remarks
Alison St. Germain, MS, RD, LD President, Iowa Academy of Nutrition and Dietetics
8:15 – 8:30
Awards – 50 Year Members and Award Winners
Anita Turczynski, RD, LD Chair, Awards Committee
8:30-9:30
Title: Why does Diversity in Nutrition Matter?
Presenters: Ashley Carter, RD, LDN and Jasmine Westbrooks, M.S., RD, LDN
Description: The food we eat has a lot to do with our family, culture, traditions, and beliefs.
Understanding your client’s good choice can better help you assist them in making necessary changes. As a registered dietitian and nutrition professional, learning about different cultures is beneficial. We will teach you how to navigate in the field of nutrition with a culture focused approach. We will discuss foods from around the world that you can suggest to clients and communication styles to effectively reach a variety of ethnic groups and communities.
Suggested Learning Needs Codes: 3.1.2., 3.1.3, 9.3.4., 9.4.3
9:30-10:15
Title: Empowering Our Profession for Today & the Future – It Starts with You!
Presenters: Brittany Lumley and Susie Roberts, MS, RDN, LD
Description: Public policy governs what registered and licensed dietitians in Iowa can and cannot do in their respective areas of practice. At their foundation, these statutory provisions act to ensure the public has access to professionals that are qualified by education, experience, and examination to provide nutrition care services. Reshaping existing policy in Iowa to be more diverse, inclusive, and equitable requires individual dietitians to become advocates for our profession, fostering ongoing communication/education, and building relationships. Learn how you can make a difference!
Suggested Learning Needs Codes: 3.2.1, 3.2.4, 3.2.6, 3.2.8, 4.2.1
10:15 – 10:30
Break
10:30-11:45
Title: What do I Feed My Baby after Avocado, Banana & Sweet Potato
Sponsored by: Iowa Beef Industry Council
Presenter: Katie Ferraro, MPH, RDN, CDE
Description: Soft solid foods such as avocado, banana and sweet potato are ideal starter foods for babies at 6 months of age. While research supports exposing babies to the greatest number of foods, flavors, tastes, and textures early and often, parents and caregivers struggle with what to feed babies after these soft, simple starter foods. In this presentation attendees will learn how to support the progression of solid foods to include trickier textures, potentially allergenic protein foods and nutrient rich food choices that support infant growth and development.
Suggested Learning Needs Codes: 8.1.1, 8.1.5. 8.5.1
11:45 – 12:10
Awards – 50 Year Members and Award Winners
Anita Turczynski, RD, LD Chair, Awards Committee
12:10 – 12:30
Lunch Break
12:30-1:15
Business meeting
Alison St. Germain, MS, RD, LD President, Iowa Academy of Nutrition and Dietetics
1:15-2:15
Title: The Dietary Guidelines for Americans (DGA): A Scientific Journey
Presenter: Linda Snetselaar
Description: This presentation tracks the scientific work behind the DGA with resulting recommendations and advice for the American public. Additional details on what research is needed for the next 2025 DGA will be presented.
Suggested Learning Needs Codes: 8.1.1, 9.3.1, 12.2.2, 12.2.3
2:15-3:30
Title: Expanding Your Reach in Nutrition Services: Stories from the Telehealth Front Line
Presenters: Sue Zbornik, MSc, LDN, Anne Blocker, RD, LDN, Jacky Budweg, RD, LD
Description: Practice innovation and adaptability to new and emerging technologies is essential for 21 st century RD’s. Come to this session to learn about dietitian’s experiences in the implementation of telehealth services and how those practices have changed over the course of the PHE. The presenters will discuss how to advocate and implement telehealth options in clinical outpatient and college health center settings. The costs and benefits of having a telehealth practice will be discussed. Legal, administrative (documentation and coding) and technical issues will be addressed.
Suggested Learning Needs Codes: 5.1.3, 5.1.4, 5.1.9, 5.1.10
3:45-4:45
Title: Accommodating Students with Dietary Restrictions at Your Institution
Presenter: Crystal Bounds-Howard
Description: Students with dietary accommodations are increasing with the number of individuals being diagnosed with gastrointestinal illness and disease, food allergies, celiac disease and food intolerances and sensitivities. In this session I will discuss with you how we work to accommodate students and how you can apply these to your facility.
Suggested Learning Needs Codes: 9.4.1, 13.1.8, 13.2.2, 13.2.5
4.45 – 5:00
Closing Remarks
Brian Smith, RDN, LD, President Elect, Iowa Academy of Nutrition and Dietetics
*6.25 CPE’s have been approved*