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Spotlight Speaker: Sue Anderbois
Sue Anderbois will share information on the development & implementation of the Rhode Island Food Strategy. Learn about the programs and Rhode Island standards that reach out to our community’s children, the vital role that dietitians and nutritionists play in the food system, and growing community awareness.
Sue AnderBois is Rhode Island’s first director of food strategy, a role she has filled since Summer 2016. In this role, Sue has worked with colleagues across State government and throughout Rhode Island’s food system to develop Relish Rhody – Rhode Island’s Food Strategy, which was released by Governor Raimondo in May 2017. Sue’s background is in policy and strategy – both in food systems work and in clean energy. In Rhode Island, she has been a member of the Food Policy Council since 2014, and also serves as the Vice Chair of the Providence Sustainability Task Force. She has an MBA from Yale School of Management and a B.A in Environmental Studies from Dartmouth College and lives in Providence, Rhode Island, with her husband and their cat Morey.
Eating to Prevent the Apocalypse
We’ve hit a dead end. We’re not only eating ourselves into illness, but we’re eating the earth’s resources into oblivion. Each year we’re overcharging our ecological credit card, and each day our food choices play a major role in this accumulating debt. This presentation will cover the various ways in which our food choices influence the environment. You’ll laugh (I hope!), you might cry (I hope not…), and you’ll come away with practical next actions you can incorporate both personally and professionally.
Ryan D. Andrews (www.ryandandrews.com) completed his education in exercise and nutrition at the University of Northern Colorado, Kent State University, and Johns Hopkins Medicine. He’s written hundreds of articles on nutrition, exercise, and health, authored Drop The Fat Act & Live Lean , A Guide to Plant-Based Eating , and coauthored The Essentials of Sport and Exercise Nutrition Certification Manual . He’s been seen in Muscle & Fitness, Men’s Health, Rodale Organic Life, Greatist, Precision Nutrition, Buzzfeed , and VegNews . Ryan likes to spend time trying to prevent the apocalypse by volunteering with organic farms and organizations that prevent food from being wasted. He is currently working with Precision Nutrition.
This presentation is an updated look at enteral feeds based on A Nutrition Algorithm Incorporating Early Initiation of Nutrition With Higher Feeding Rates, Percentage of Gastric Residual Volume, Small-Bowel Feedings, and Compensatory Nighttime Feeds Leads to Reduced Energy Deficit in Critically Ill Patients that was co-authored by our presenter. A discrepancy often emerges between nutritional goals and actual delivery. Learn how you can improve the outcome of your critically ill patients.
Rafael Barrera, M.D., MHCDS, FCCM, FCCP, FACN. Associate Professor at the Donald and Barbara Zucker School of Medicine at Hofstra Northwell University. Director of Surgical Critical Care Service at LIJMC and Director of the Surgical Continuum of Care at LIJMC. Served as the Clinical Director of the Center of Weight Management for the North Shore Long Island Jewish Health System. Obtained his medical degree from Universidad Autonoma de Guadalajara, Mexico. Is a Fellow of the Academy of Critical Care Medicine, American College of Nutrition, American College Chest Physicians and Health Care Delivery Science. Has interests in pulmonary/critical care medicine and nutrition support. Presently conducting research in various areas of Critical Care. The following are research projects: Effect of IV Tylenol in patients using Opioids in post-op pain management, pre-hospital caloric deficit as a predictor of outcomes in surgical patients, effect of phenylephrine versus norepinephrine on 28-day mortality and surgical ICU patients with septic shock, comparative incidence of acute kidney injury (AKI) in critically ill patients receiving vancomycin with concomitant piperacillin-tazobactam, imipenem/meropenem, and the effect Acetylcholinesterase Inhibitors and sepsis in surgical patients.
Steven McPartland, Stephanie O’Donnell, Nancy Sceery
Nutrition and the Microbiome: Practical Applications in Day to Day Practice
Do you ever wonder if gut health affects other parts of the body or contributes to seemingly unrelated diseases? Do you have questions about what you can do to promote a healthy gut microbiome? Join us for an open discussion on nutrition and the microbiome, a topic that is quickly rising to the forefront of healthcare. Our panel will discuss advances in this area, along with pieces that we don’t fully know or understand yet.
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Steven McPartland MS, RD, LDN is a registered dietitian licensed in Rhode Island and Massachusetts. He has a Bachelor’s degree in nutrition from the University of Massachusetts Amherst and completed the coordinated dietetic internship and Master of Science program at the University of Rhode Island, where amongst other research projects he worked on IRB approval and participant materials for a FODMAP diet study. He has worked in acute, subacute, and residential settings, and currently works as a Clinical Dietitian at Newport Hospital.
Stephanie O’Donnell is a Registered Dietitian Nutritionist and the Owner of her private practice, Nurturing Nutrition. Stephanie received her Bachelor’s Degree from the University of Rhode Island, where she went on to complete her internship and Master’s Degree. Her research on goal setting and fruit and vegetable consumption is published in The Journal of Nutrition Education and Behavior. Stephanie has worked in a variety of settings throughout her career. She has worked as a clinical dietitian in several hospitals in Rhode Island and has been a home visiting dietitian for developmentally delayed and medically fragile children. Stephanie has been a caregiver for most of her life, and knows the negative impact of stress and inflammation on the body firsthand. She has personally overcome more than 30 symptoms using diet and lifestyle changes. Her own personal journey inspired her to expand her knowledge and the services that she offers to her clients. In 2016, she completed her training as a Certified Lifestyle Eating and Performance Therapist, allowing her to work with the
Mediator Release Food Sensitivity Test. Following this, in 2017, she completed her training as an Autoimmune Paleo Certified Coach. She has also continued her education in the areas of integrative and functional nutrition, mindfulness, and energy therapy, and is uniquely qualified to work with individualized elimination diets and lifestyle changes that support wellbeing. In addition to her personal and professional experiences, Stephanie has spent a great deal of time promoting her profession. She has been a guest speaker in several nutrition classes at the University of Rhode Island, regularly precepts interns, and is an active board member and the immediate Past President of the Rhode Island Academy of Nutrition and Dietetics.
Nancy L. Sceery, RD, LD, CNSC experience includes coverage in the New England area for home infusion and Rhode Island hospitals for more than two decades, inpatient Surgical Nutrition Support at Mass General Hospital for more than 15 years, and pediatric/NICU nutrition support at Women and Infants Hospital. She currently provides inpatient nutrition support and outpatient hematology and oncology clinics for Providence Veteran’s Administration Center.
Kari Underly is a third generation Master Butcher and author of the James Beard nominated book, The Art of Beef Cutting. She is the Principal of Range, Inc., a meat marketing and education firm based in Chicago, IL. Kari is known for her significant contributions to the meat industry. She was instrumental in developing and introducing important retail cuts like the Flat Iron steak and the Denver cut to market. She draws sold-out crowds to her workshops and training sessions all over the country, and speaks frequently on the topic of whole animal utilization, including identification of the right cuts for salumi and charcuterie. It is clear that Kari’s passion is education. In February of 2018 she launched Range Meat Academy, an online school designed to elevate the butchery trade by offering certificates to aspiring butchers and meat experts. She is a member of Les Dames d’Escoffier International, a judge for America’s Pig Farmer of the Year and The Best Butcher in Texas. Kari’s favorite cut is the Ribeye cap. She calls it”beef butter.”
As more consumers make wine part of a healthy dinner they are also looking for advice on food and wine pairings. Laurie Forster, The Wine Coach® will begin her session with a lively discussion of the keys to food and wine pairing. Then Laurie will help attendees interactively discover how wine reacts with common food components like salt, acids, and fats. Participants will learn how to describe various styles of wine with instruction on how to create perfect food pairings. After Laurie’s session attendees will get an opportunity to taste their way to understanding how to create delicious food and wine pairings every time.
Laurie Forster is one of America’s leading wine experts and author of the award-winning book The Sipping Point: A Crash Course in Wine. Laurie is a Certified Sommelier, National Speaker and TV personality who is not afraid to tell you her first wine came from a box. Her edgy approach to demystifying wine caught the eye of major networks and led her to guest appearances on FOX Morning News, Martha Stewart Living Today and ABC News at Noon. Laurie regularly speaks across the country where she edutains a client list that includes MetLife, Discovery Channel, Microsoft, LG Electronics, National Association of Catering Executives, and McCormick & Company to name a few. Forster’s mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. A former software sales executive, Laurie’s wine career began in Manhattan where she studied with the American Sommelier Association to obtain her certificate in Viticulture and Vinification. Laurie has since earned an Advanced Certificate with Merit from the Wine & Spirits Education Trust (WSET). She has also trained with the Court of Master Sommeliers and the Culinary Institute of America in Napa Valley.
After a great day of learning, join RIAND for a Wine Tasting Social at 4:45 pm sponsored by the Beef Checkoff. It includes three (3) wines to taste, appetizers and a cash bar. Join us for a great day! For tickets visit the EventBrite link.
Thank you to the RIAND Spring Conference sponsors. We look forward to welcoming you to our event.
For more information, please contact: Julia Berman, RD, LDN at firstname.lastname@example.org
For exhibitor tables, vendors and donations, please contact Allison Acquisto, RDN at email@example.com