RIAND 2024 Virtual Spring Conference
March 20, 2024
Virtual conference via Zoom Meeting
9:00 AM - 3:30 PM
Unable to attend Live? Event recording available for up to 30 days after the Conference.
9:00 AM - Zoom Link will open.
9:10 AM - Housekeeping
9:15 AM - RIAND President Welcome
9:30 AM - Nutrition in the News: Critical Thinking and Communication Skills
Presenter: Melissa Joy Dobbins, MS, RDN, CDCES, 75 min w/ questions (CPE - 1.25)
Description:
From mainstream media to social media, misinformation and disinformation abounds when it comes to conversations about food and nutrition. Registered Dietitian Nutritionists have the unique opportunity to help the public learn about and differentiate between perceptions/misperceptions and evidence-based information, and engage the public in more meaningful and productive conversations about food and nutrition.
Objectives:
10:45 AM - 10:50 AM - Break
10:50 AM - 11:50 AM - Beyond My Plate
Presenter: Krista Linares, MPH, RDL, 60 min w/ questions (CPE - 1.0)
Description:
The Plate (“MyPlate”) is one of the most popular tools for nutrition education used by dietitians and public health organizations, but is the Plate leaving your patients from other cultures behind? How well do the most standard nutrition guidelines used in the US apply to the Latine community? In this session we will explore the cultural acceptability of the plate method and the Dietary Guidelines for Americans, especially as it pertains to Latine audiences. This will include commentary on the role of whole grains and dairy products in Latine diets, as well as how cultural differences in preparing vegetables and plating and serving meals may be impacting your clients’ perception of standard guidelines. Information presented will include a comparison between the U.S. Dietary Guidelines for Americans and Latine dietary patterns, research on lactose tolerance in Latine populations, and an exploration of traditional Latine cooking techniques. Finally, advice on how to communicate and present nutrition guidelines to adapt to different cultural needs will be discussed.
Objectives:
11:50 AM - 12:20 PM - Lunch Break
12:20 PM - 1:20 PM - A.I. Unleashed: Shaping Dietetics Practice in the Digital Age
Presenter: Drew Hemler, MSc, RD, CDN, FAND, 60 min w/ questions (CPE - 1 ethics)
Description:
In this engaging and forward-thinking session, the profound and potential impact of Artificial Intelligence (AI) on the field of dietetics will be explored. From private practice to public health and dietetics education, AI is revolutionizing how dietitians operate, collaborate, and engage with their clients, colleagues, and communities. This session will delve into practical applications of AI in developing educational materials, streamlining workflow, enhancing team dynamics, and fostering efficient marketing strategies. Ethical considerations surrounding AI implementation in dietetics will also be discussed and thus, fulfills the CDR mandated 1.0 ethics CEU requirement.
Objectives:
1:20 PM - 1:25 PM - Break
1:25 PM - 2:25 PM - Beyond the Elimination Diet: The Integral Role of the Dietitian in Supporting Children with Food AllergiesPresenter: Wendy Elverson, RD, CSP, LDN, 60 min w/ questions (CPE - 1)
Description:
This presentation will review both IgE (Immunoglobulin E) and non-IgE mediated food allergies. The integral role of the dietitian in the nutritional management of children with multiple food allergies will be explored including nutrition risk, nutrition assessment and nutrition education. Finally, current data available on early introduction of allergens to prevent food allergies will be presented.
Objectives:
2:25 PM - 2:30 PM - Break
2:30 PM - 3:30 PM - Gender-Affirming Nutrition Care for Transgender and Gender Diverse Clients
Presenter: Whitney Linsenmeyer, PhD, RD, LD, 60 min w/ questions (CPE - 1)
Description:
Nutrition professionals can provide excellent gender-affirming nutrition care for their transgender clients. This session will address social determinants of health that impact the transgender population, the clinical and psychosocial considerations when working with transgender clients, the impact of hormone therapy on nutrition-related anthropometric and biochemical data, and strategies to manage sex-specific data. Two case studies of transgender clients will be discussed to apply principles of gender-affirming communication and care.
Objectives:
3:30 PM - 3:35 PM - Closing
Total CPE - Pending approval CPE - 5.00 Total
Virtual conference via Zoom Meeting
9:00 AM - 3:30 PM
Unable to attend Live? Event recording available for up to 30 days after the Conference.
9:00 AM - Zoom Link will open.
9:10 AM - Housekeeping
9:15 AM - RIAND President Welcome
9:30 AM - Nutrition in the News: Critical Thinking and Communication Skills
Presenter: Melissa Joy Dobbins, MS, RDN, CDCES, 75 min w/ questions (CPE - 1.25)
Description:
From mainstream media to social media, misinformation and disinformation abounds when it comes to conversations about food and nutrition. Registered Dietitian Nutritionists have the unique opportunity to help the public learn about and differentiate between perceptions/misperceptions and evidence-based information, and engage the public in more meaningful and productive conversations about food and nutrition.
Objectives:
- Recognize the importance of effective communication and how these skills can be transferable to a variety of communication methods (media, social media, presentations, writing, etc.).
- Discuss the challenges and barriers to communicating nutrition science to the public.
- Articulate specific examples to improve critical thinking skills.
- Explore effective strategies for nutrition communicators to share nutrition information and engage the public in a more positive and productive conversation about food and nutrition.
- Identify ways to handle questions more effectively and confidently.
10:45 AM - 10:50 AM - Break
10:50 AM - 11:50 AM - Beyond My Plate
Presenter: Krista Linares, MPH, RDL, 60 min w/ questions (CPE - 1.0)
Description:
The Plate (“MyPlate”) is one of the most popular tools for nutrition education used by dietitians and public health organizations, but is the Plate leaving your patients from other cultures behind? How well do the most standard nutrition guidelines used in the US apply to the Latine community? In this session we will explore the cultural acceptability of the plate method and the Dietary Guidelines for Americans, especially as it pertains to Latine audiences. This will include commentary on the role of whole grains and dairy products in Latine diets, as well as how cultural differences in preparing vegetables and plating and serving meals may be impacting your clients’ perception of standard guidelines. Information presented will include a comparison between the U.S. Dietary Guidelines for Americans and Latine dietary patterns, research on lactose tolerance in Latine populations, and an exploration of traditional Latine cooking techniques. Finally, advice on how to communicate and present nutrition guidelines to adapt to different cultural needs will be discussed.
Objectives:
- Participants will be able to identify 3 ways the standard plate method may not apply to cultural foods such as heritage Latine foods.
- Participants will be able to describe the role of dairy and whole grains in heritage Latine diets, as well as identify additional culturally acceptable sources of the nutrients found in dairy products and whole grains.
- Participants will be able to alter standard nutrition recommendations to accommodate different cultural food patterns.
11:50 AM - 12:20 PM - Lunch Break
12:20 PM - 1:20 PM - A.I. Unleashed: Shaping Dietetics Practice in the Digital Age
Presenter: Drew Hemler, MSc, RD, CDN, FAND, 60 min w/ questions (CPE - 1 ethics)
Description:
In this engaging and forward-thinking session, the profound and potential impact of Artificial Intelligence (AI) on the field of dietetics will be explored. From private practice to public health and dietetics education, AI is revolutionizing how dietitians operate, collaborate, and engage with their clients, colleagues, and communities. This session will delve into practical applications of AI in developing educational materials, streamlining workflow, enhancing team dynamics, and fostering efficient marketing strategies. Ethical considerations surrounding AI implementation in dietetics will also be discussed and thus, fulfills the CDR mandated 1.0 ethics CEU requirement.
Objectives:
- Strategize AI tool integration in order to improve practice productivity and client satisfaction.
- Analyze AI related ethical implications in context of dietetics practice in order to develop guidelines for responsible AI use.
- Apply AI-enhanced teaching methodologies in order to engage targeted audiences, develop meaningful content, and prepare upcoming and current dietitians for an AI-driven profession.
1:20 PM - 1:25 PM - Break
1:25 PM - 2:25 PM - Beyond the Elimination Diet: The Integral Role of the Dietitian in Supporting Children with Food AllergiesPresenter: Wendy Elverson, RD, CSP, LDN, 60 min w/ questions (CPE - 1)
Description:
This presentation will review both IgE (Immunoglobulin E) and non-IgE mediated food allergies. The integral role of the dietitian in the nutritional management of children with multiple food allergies will be explored including nutrition risk, nutrition assessment and nutrition education. Finally, current data available on early introduction of allergens to prevent food allergies will be presented.
Objectives:
- Describe pediatric IgE and non IgE mediated food allergy using brief case studies.
- Review nutritional risk in food allergies.
- Discuss current knowledge and recommendations for early introduction of allergens in infants.
- Review guidelines for baked egg and baked milk.
2:25 PM - 2:30 PM - Break
2:30 PM - 3:30 PM - Gender-Affirming Nutrition Care for Transgender and Gender Diverse Clients
Presenter: Whitney Linsenmeyer, PhD, RD, LD, 60 min w/ questions (CPE - 1)
Description:
Nutrition professionals can provide excellent gender-affirming nutrition care for their transgender clients. This session will address social determinants of health that impact the transgender population, the clinical and psychosocial considerations when working with transgender clients, the impact of hormone therapy on nutrition-related anthropometric and biochemical data, and strategies to manage sex-specific data. Two case studies of transgender clients will be discussed to apply principles of gender-affirming communication and care.
Objectives:
- Identify strategies of gender-affirming communication.
- Describe the impacts of hormone therapy on nutrition-related anthropometric and biochemical data.
- Discuss the cases of two transgender clients.
3:30 PM - 3:35 PM - Closing
Total CPE - Pending approval CPE - 5.00 Total
Melissa Joy Dobbins - MS, RDN, CDCES
Melissa is The Guilt-Free RD – “because food shouldn’t make you feel bad!” She is the CEO of Sound Bites® Inc. and promotes sound science, smart nutrition and good food. Melissa is best known for her Sound Bites® Podcast and her Media Training workshops for dietitians and other credible health professionals. Melissa has extensive media experience as a spokesperson for the food, grocery and healthcare industries, and received the Media Excellence Award from the Academy of Nutrition and Dietetics in 2016. She specializes in training other health professionals on media, social media and presentation skills. Her trainings have a particular emphasis on creating and delivering compelling science-based messages that engage and empower audiences.
As the host of the Sound Bites® Podcast, Melissa interviews experts on a variety of topics ranging from fad diets to farming. The show debuted in the Top 20 Nutrition Podcasts on iTunes and was named one of “11 Health & Fitness Podcasts You Need” by Cosmopolitan Magazine, one of “8 Podcasts Worth Listening To” by Diabetes Forecast Magazine and “Best Overall” Nutrition Podcast by The Spruce Eats. The show recently celebrated its 8 year anniversary and 1 million downloads.
Melissa is The Guilt-Free RD – “because food shouldn’t make you feel bad!” She is the CEO of Sound Bites® Inc. and promotes sound science, smart nutrition and good food. Melissa is best known for her Sound Bites® Podcast and her Media Training workshops for dietitians and other credible health professionals. Melissa has extensive media experience as a spokesperson for the food, grocery and healthcare industries, and received the Media Excellence Award from the Academy of Nutrition and Dietetics in 2016. She specializes in training other health professionals on media, social media and presentation skills. Her trainings have a particular emphasis on creating and delivering compelling science-based messages that engage and empower audiences.
As the host of the Sound Bites® Podcast, Melissa interviews experts on a variety of topics ranging from fad diets to farming. The show debuted in the Top 20 Nutrition Podcasts on iTunes and was named one of “11 Health & Fitness Podcasts You Need” by Cosmopolitan Magazine, one of “8 Podcasts Worth Listening To” by Diabetes Forecast Magazine and “Best Overall” Nutrition Podcast by The Spruce Eats. The show recently celebrated its 8 year anniversary and 1 million downloads.
Krista Linares, MPH, RDL
Krista is a Latina registered dietitian and the owner and founder of her practice, Nutrition Con Sabor. She holds her Masters degree in Public Health Nutrition. Krista is committed to highlighting the nutrition benefits of Latin American heritage foods, and believes that you do not have to choose between your health and cultural foods. She shares that her main goal as a presenter is to challenge the notion that we are the sole experts on nutrition. By highlighting the nutritional benefits of Latin food and traditions, she aims to help attendees realize that there is much to learn from this rich and diverse culinary culture.
Krista is a Latina registered dietitian and the owner and founder of her practice, Nutrition Con Sabor. She holds her Masters degree in Public Health Nutrition. Krista is committed to highlighting the nutrition benefits of Latin American heritage foods, and believes that you do not have to choose between your health and cultural foods. She shares that her main goal as a presenter is to challenge the notion that we are the sole experts on nutrition. By highlighting the nutritional benefits of Latin food and traditions, she aims to help attendees realize that there is much to learn from this rich and diverse culinary culture.
Drew Hemler - MSc, RD, CDN, FAND
Drew Hemler (he/him) is an internationally accredited registered dietitian who’s been
integrating artificial intelligence (AI) in private practice, public health, academia, and clinical practice since Open AI’s Chat GPT became public. Drew has collaborated with leading organizations, including Microsoft and TELUS Health Canada, to transform nutrition communications, program development, client management, and education services through innovative AI-driven tools and strategies. As a faculty member at Buffalo State University and Hilbert College, Drew leverages AI for course development, delivery, and student real-world preparation through a lens of professional practice and ethics.
Recipient of the Nutrition Educator of the Year award by AI Global Media (2023), Early Career Faculty Award for Community Engagement by Buffalo State University (2021), and upwaRD Award by FoodMinds (2019), Drew embraces technology’s transformative power in dietetics practice. He is a proud Fellow of our Academy of Nutrition and Dietetics and celebrates dietitians in all areas of practice.
Drew Hemler (he/him) is an internationally accredited registered dietitian who’s been
integrating artificial intelligence (AI) in private practice, public health, academia, and clinical practice since Open AI’s Chat GPT became public. Drew has collaborated with leading organizations, including Microsoft and TELUS Health Canada, to transform nutrition communications, program development, client management, and education services through innovative AI-driven tools and strategies. As a faculty member at Buffalo State University and Hilbert College, Drew leverages AI for course development, delivery, and student real-world preparation through a lens of professional practice and ethics.
Recipient of the Nutrition Educator of the Year award by AI Global Media (2023), Early Career Faculty Award for Community Engagement by Buffalo State University (2021), and upwaRD Award by FoodMinds (2019), Drew embraces technology’s transformative power in dietetics practice. He is a proud Fellow of our Academy of Nutrition and Dietetics and celebrates dietitians in all areas of practice.
Wendy Elverson - RD, CSP, LDN
I have been practicing as a pediatric dietitian for over 25 years. Helping families cope with food allergies has become my passion. The cornerstone of the treatment of food allergies is the elimination diet, as a Registered Dietitian I enjoy helping families feel empowered about achieving balance and palatability within the constraints of elimination diets. I have always believed in the strength of collaboration, learning, and teamwork and appreciate the privilege of being an integral member of multiple multidisciplinary clinics at Boston Children’s Hospital including Atopic Dermatitis Center, Food Protein Induced Enterocolitis, Eosinophilic Gastrointestinal Disorders and Growth and Nutrition program. In addition to being a team player at Boston Children’s Hospital I have enjoyed the opportunity of working with other dietitians around the country, as well as the world, through the International Network for Diet and Nutrition in Allergy (INDANA) and the Council of Pediatric Nutrition Professionals (CPNP).
I have been practicing as a pediatric dietitian for over 25 years. Helping families cope with food allergies has become my passion. The cornerstone of the treatment of food allergies is the elimination diet, as a Registered Dietitian I enjoy helping families feel empowered about achieving balance and palatability within the constraints of elimination diets. I have always believed in the strength of collaboration, learning, and teamwork and appreciate the privilege of being an integral member of multiple multidisciplinary clinics at Boston Children’s Hospital including Atopic Dermatitis Center, Food Protein Induced Enterocolitis, Eosinophilic Gastrointestinal Disorders and Growth and Nutrition program. In addition to being a team player at Boston Children’s Hospital I have enjoyed the opportunity of working with other dietitians around the country, as well as the world, through the International Network for Diet and Nutrition in Allergy (INDANA) and the Council of Pediatric Nutrition Professionals (CPNP).
Whitney Lisenmeyer - PhD, RD, LD
Whitney Linsenmeyer, PhD, RD, LD (she/her) is an assistant professor of nutrition and dietetics at Saint Louis University and a spokesperson for the Academy of Nutrition and Dietetics. Her research and clinical practice centers on gender-affirming nutrition care for the transgender population. Dr. Linsenmeyer uses qualitative and mixed methods approaches to inform gender-affirming nutrition care for RDNs. Her current projects focus on educating medical and allied health students on transgender health, adapting physical activity settings to be inclusive of trans youth, and evaluating the relationship between BMI and surgical outcomes for patients undergoing gender-affirming surgeries. She is passionate about the powerful role that food and nutrition can play in the role of transgender clients.
Whitney Linsenmeyer, PhD, RD, LD (she/her) is an assistant professor of nutrition and dietetics at Saint Louis University and a spokesperson for the Academy of Nutrition and Dietetics. Her research and clinical practice centers on gender-affirming nutrition care for the transgender population. Dr. Linsenmeyer uses qualitative and mixed methods approaches to inform gender-affirming nutrition care for RDNs. Her current projects focus on educating medical and allied health students on transgender health, adapting physical activity settings to be inclusive of trans youth, and evaluating the relationship between BMI and surgical outcomes for patients undergoing gender-affirming surgeries. She is passionate about the powerful role that food and nutrition can play in the role of transgender clients.