Please save the date for RIAND Spring Conference:  May 22, 2019

Location: Crown Plaza Hotel in Warwick, RI

Please Register Here!

Annual Conference Agenda

7:30 AM
Registration / Vendor Exhibits / Breakfast

8:00 AM
President’s Welcome
Shira Hirshberg, MS, RDN, LDN

8:15 AM
Katarina Mollo, MEd, RDN, LDN
Celiac Disease: The Gut Busting Truth

9:30 AM
Kathleen Laquale, PhD, ATC, LAT, LDN
Cannabis, Botanicals, Nutrients – Oh My!

10:45 AM
Break / Vendor Exhibits

11:00 AM
Cindy Ferron, C.E.P.C., MEd
Baking For Health and Wellness

12:00 PM
Lunch / Vendor Exhibits

12:45 PM
RIAND Awards

1:00 PM
Liz Fayram, RDN, CEDRD, RYT
&
Tracy Bergeron, RDN, CSSD, CEDRD-S
FULL BODY CHAIR YOGA STRETCH
Aligning with the Healthy Self; the RDN’s Role in Eating Disorder Recovery

2:15-2:30 PM
Break / Vendor Exhibits

2:30 PM
Melissa Martland-Kile, Nutrition Education Manager, AS, BS
RI Food Bank
Bridging the Gap between Food Insecurity and Health

3:30 PM
Chrissy Carroll, Author*, MPH, RD, LDN, ACSM-cPT
Sports Nutrition: From Keto to Pickle Juice to Beets, What’s Healthy and What’s Hype?

4:30 PM
Closing, Evaluations & Raffles Gifts

5:00-7:30 PM
ROTUNDA ROOM
Social Hour / Networking Event / Book Signing*

 

2019 RIAND Spring Conference Speaker Bio & Credentials:

Katarina Mollo, MEd, RDN, LDN: Celiac Disease: The Gut Busting Truth 

Katarina Mollo, Director of Education for the National Celiac Association, will be presenting on Celiac Disease.  With her extensive background in Nutrition, she is beyond capable of conveying her message to our audience. The objectives outlined in her presentation include: describing the medical aspects of celiac disease including symptoms, diagnosis, treatment, complications, and follow-up.  She will also explain the complexity of gluten-free diets and challenges that patients with celiac disease are faced with. She will describe how to precisely and accurately analyze food labels, determining if a food is gluten free by taking the latest labeling regulations into account.  Katarina graduated summa cum laude with a Bachelor of Science in Food and Nutrition, and Master of Education in Nutrition Education from Framingham State University. She is well-qualified to present these materials in such a way that our audience will grasp the concepts and gain a better understanding of celiac disease.  


Katarina’s presentation will review the following objectives:

  • Describe the medical aspects of celiac disease and non-celiac gluten sensitivity including symptoms, diagnosis, treatment, complications, and follow-up.
  • Understand the complexity of the gluten-free diet and challenges that patients with celiac diseaseare faced with.
  • Read the food label to determine if a food is gluten-free taking the latest labeling regulations into account.
  • Describe the services available from the National Celiac Association for patients and clinicians

Kathleen Laquale, PhD, ATC, LAT, LDN: Cannabis, Botanicals, Nutrients- Oh My! 

Dr. Laquale is currently a tenured full professor at Bridgewater State University.  She received her doctoral degree in Food Science and Nutrition at URI in 1994 and her undergraduate degree in Physical Education (1976) at the University of Rhode Island where she was one of the first female athletic training students.  Dr. Laquale is a well-published author and lecturer in sports nutrition, dietary practices of collegiate wrestlers, ergogenic aids and nutritional supplements, medical issues of the female athlete, flexibility and stretching strategies. In 1985 she received copyright status for her (WS)2 concept on stretching.  Dr. Laquale has had numerous journal publications, contributions of book chapters, author on two NATA Position Papers: “Safe Weight Management Practices in Sport and Exercise” 2011 and “Dietary Supplements Used by Athletes” 2013.  She is the past associate editor for Athletic Therapy Today International Journal.  She currently serves as a nutrition reviewer for the Pearson Higher Ed Publishing Company, Scientific American and serves on two advisory boards for Bartlett Publishing and the McGraw-Hill Publishing.  


Dr. Laquale’s presentation entitled, “Cannabis, Botanicals, Nutrients – Oh My!”, will review the following objectives:

  • Identify medicinal cannabis and describe the apparent health benefits, side effects and safety of its use.
  • Discuss the various delivery mechanisms for medicinal cannabis (inhalation, tinctures or liquid extracts, topical salves or “edibles”) and the methods by which to obtain medicinal cannabis (federal law vs. RI law).
  • Examine reliable resources to evaluate the safety, purity and efficacy of medicinal cannabis.
  • Discuss the various nutritional benefits of cannabis nutrition.

Cindy Ferron, C.E.P.C., MEd: Baking for Health and Wellness 

Chef Cindy Ferron, Associate Professor at Johnson & Wales University, will be presenting on healthy desserts.  Chef Ferron is well-versed in the realm of baking and nutritional science. Through her experiences in hotels and kitchens across the country, she has gained a plethora of tools and knowledge that are invaluable in today’s world of nutrition.  Her presentation will examine the functions, roles, and substitutions of various ingredients in recipes. Chef Ferron will explore strategies in recipe modification that address today’s dietary concerns while maintaining the integrity of the recipe.  

Baking for health and wellness can be a challenge. Learn how modern chefs are using their understanding of science and employing advanced techniques and skills to design healthier desserts and baked goods that can meet a variety of dietary needs. Examine the role fat, granulated sugar, and wheat flour play in baking formulas. Explore strategies in recipe modification that will address today’s dietary concerns, while maintaining the integrity of the recipe. Boost your confidence in preparing healthier desserts and baked goods.  


Chef Ferron’s presentation will review the following:  

  • Examine ways to substitute non-wheat flours, starches andgums for gluten adverse individuals.
  • Examine ways to replace or reduce the use of traditional baking fats, with potentially beneficial lipids, as well as through the substitution of non-fat ingredients in baking formulas.  
  • Differentiate the roles and uses of different sweeteners, syrups and sugar alternatives to replace white granulated sugar in baking formulas.

Liz Fayram, RDN, CEDRD, RYT: Aligning with the Healthy Self; the RDN’s role in Eating Disorder Recovery 

Liz Fayram is a body affirming, Non-Diet Dietitian and Yoga Teacher in Providence, RI. She completed her undergraduate dietetic work and internship at Bastyr University in Seattle, WA in 2008. Her career focus has been treating eating disorders, body image concerns, and chronic dieting for individuals 15+ in the greater Boston area, and now in Providence. She has worked regularly with eating disorders since 2010 in various settings on collaborative care teams, Simmons College until 2016, and opened her own full time private practice in 2015. Liz is a Certified Eating Disorder Registered Dietitian through the International  Association of Eating Disorder Professionals (iaedp), Intuitive Eating Counselor, and a deeply compassionate Health At Every Size (R) practitioner. She is actively involved with local advocacy groups including: Secretary of iaedpRI, 10 years of professional membership with the Multiservice ED Association (MEDA), and more recently joined the RIAND board as the Diversity & Inclusion Chair. Her clinical interests include preventing and treating eating disorders across the spectrum in marginalized groups, bringing advocacy and accessible treatment to the LGBTQ community, and supporting RDNs interested in working from the HAES (R) paradigm. She uses evidenced based nutrition therapy in a client centered approach to develop a supportive, sustainable healing path with each client. 

Liz will be joined by Tracy Bergeron RDN, CSSD, CEDRD-S and they will explore the best tools to utilize to positively support clients.

Tracy began her career as an eating disorder dietitian at Hasbro Children’s Hospital in Providence, RI. There, she worked on multi-disciplinary teams treating children, adolescents, and young adults struggling with eating disorders across inpatient, partial hospitalization, and outpatient levels of care. In 2015, Tracy moved to Brown University Health Services where she serves as the registered dietitian for undergraduate, graduate, and medical students. Tracy is a Board Certified Specialist in Sports Dietetics and Certified Eating Disorder Registered Dietitian through the International Association of Eating Disorder Professionals. She enjoys sharing her knowledge of eating disorders with colleagues and is passionate about helping her clients find a lifelong healthy relationship with food.


Liz and Tracy’s presentation will review the following objectives:

  • Learn about current best practice for Eating Disorder Medical Nutrition Therapy.
  • Explore the imperative role of the RDN who is sitting in the room with boththe Eating Disorder and the Client.
  • Learn about suggested “tools” for your “toolbox” to best support Clients.
  • Discuss case examples of complex eating disorders, treatment challenges, and success stories

Melissa Martland-Kile, Nutrition Education Manager, AS, BS: Bridging the Gap Between Food Insecurity and Health 

Melissa Martland-Kile, Nutrition Education Manager at the RI Community Food Bank will be presenting on the connections between food insecurities and health.  

Melissa graduated from Johnson & Wales, BS ’09, and began her career in nutrition education.  She has taught classes at the Thundermist Health Center, GRUB, The Savory Grape, and UMASS Extension Nutrition Education Program.  Now at the RI Community Food Bank, she develops curriculum, recipes, and programs to offer members. Melissa’s presentation will describe what the food bank offers to agencies and guests; she will explain the importance of nutrition education at food pantries, and distinguish the connections between food insecurity and health. 


Melissa’s presentation will review the following objectives:

  • Knowledge of what the food bank offers its agencies and guests
  • Understand the importance of nutrition education at food pantries
  • Connections between food insecurity and health

Chrissy Carroll, Author, MPH, RD, LDN, ACSM-cPT: The Latest in Endurance Sports Nutrition: From Keto to Pickle Juice to Beets, What’s Healthy and What’s Hype? 

Chrissy Carroll, blogger, author, and trainer, will be presenting on the topic of sports nutrition.  Chrissy received her Bachelor of Science degree from Boston University and a Masters of Public Health Nutrition degree from the University of Massachusetts Amherst. Chrissy will describe the dietary patterns for everyday nutrition and evaluate whether or not they support endurance athlete health and performance.  Chrissy will identify trends in pre-, during, and post-workout nutrition, such as beet juice for performance, substances for cramping, and compare different protein sources for recovery.


Chrissy’s presentation will review the following objectives:

  • Describe trending dietary patterns for everyday nutrition and evaluate whether or not they support endurance athlete health and performance. 
  • Identify trends in pre-, during, and post-workout nutrition, such as beet juice for performance, substances for cramping, and different protein sources for recovery.
  • Review practical applications of sports nutrition research for potential clients.

After a great day of learning, be sure to stay for our post-conference social featuring a book signing by Chrissy Carroll as well as a culinary tasting and demonstration by Chef Barry Strand (see a glimpse of the appetizers and recipes below)!

 

Chrissy will have 50 of her books, FREE of Charge, to sign for conference attendees! (Sponsored by Northeast Beef Promotion Initiative)

Eat to Peak: Sports Nutrition for Runners and Triathletes: If you’re a runner or triathlete searching for a great reference to help narrow down your nutrition and fueling needs, look no further – “Eat to Peak” is for you!  “Eat to Peak” is a sports nutrition book for runners and triathletes.  It has nutrition information for endurance athletes of all levels, from first-timers training for a half marathon to seasoned pros training for an Ironman.  

Check out Crissy’s blog at https://www.snackinginsneakers.com/ 

 

Chef Barry Strand will host a beef and wine pairing segment to demonstrate the ease and versatility of beef through delicious beef and wine samples. Chef Strand will cook up a Spicy Korean Beef & Cucumber Appetizer on site and share insights for selecting the perfect beverage for your next dinner party! We can’t wait to see you at this fun event! 

Additional recipes: Caprese Steak Starter & Beef Skewers with Garlicky White Bean Dip


Chef Barry Strand
National Cattlemen’s Beef Association

Chef Barry Strand was raised on a farm and dairy in Brush, CO. During that time, he showed both beef and dairy cattle, along with other livestock as part of 4-H, providing a depth of knowledge in the agricultural industry. He earned his Bachelor’s of Science in Health and Exercise Science with a Health Promotion Concentration from Colorado State University. After a decade working as a healthcare consultant in Denver, Atlanta, and Washington D.C., he attended culinary school focusing on food, wine and pastry. In the kitchen, Barry is interested in developing healthful consumer recipes, food photography and styling, as well as staying on top of restaurant food trends.

 


 

2019 Sponsorship Form:

2019 RIAND Annual Spring Conference Sponsor Form

Please complete this online form if you would like to be a sponsor or to make a tax-deductible donation.

  • Please enter your company name as you would like it to appear on promotional materials.
  • Please provide the name of a contact person at your company/organization.
  • Please enter the phone number of the contact person.
  • Please enter the email address of the contact person.
  • Please enter any social media handles you would like to to acknowledge in promotions.
  • Please indicate your level of sponsorship. After clicking submit you will be redirected to PayPal.
  • Your donation is 100% tax deductible.

Inquiries (e.g., exhibitor tables, vendors, donations) may be directed to Kerri Alexander at springconference-elect@eatrightri.org.


Thank you to our 2019 Sponsors: