Washington State Academy of Nutrition and Dietetics 2017 Educational Conference

Agenda

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  • Sunday, April 23, 2017
  •  
    9:00 AM  -  2:00 PM
    Registration
    9:30 AM  -  4:00 PM
    Mayes Family Ranch Tour

    Join us on a tour of the Mayes family ranch in Kittitas, Washington – a gorgeous old school ranch in the valley. The Mayes have the most interesting beef production story: in addition to managing their own cattle herd, the Mayes also manage herds for cattle owners all over the PNW. They set feeding schedules, breeding schedules, production protocols, etc. And, they guide producers who do everything from traditional grain-finished beef to grass-finished, organic and natural beef. To make it even more interesting, they are also one of the very few producers who transport and manage cattle to and from Hawaii.   Hand in hand with learning about how the Mayes raise and manager their cattle and produce a variety of final beef products, we will showcase an animal handling welfare demonstration. This demonstration will include working a pen of cattle and talking about the need for mindful cattle handling and care, as well as the process for educating beef producers.

     

    Speaker:  Jackie Madill

    Learning Objectives:

    1.Describe common beef production practices.

    2. Discuss the beef industry's role in sustainability.

    3. Discuss how ranchers provide safe and healthy food for consumers.

    Learning Codes: 8000, 8018, 8040, 8050, 8070, 7000, 7120, 7180, 7210

    With support from the Washington State Beef Council.

    Speakers:
     Optional 
    1:30 PM  -  4:30 PM
    From Weight to Well-Being: Transform How You Practice Dietetics

    Studies show that even in the absence of weight loss, changes to lifestyle patterns including eating habits, exercise, sleep, and socializing improves physical and mental health. Well-being coach and body positive dietitian Rebecca Scritchfield shares the science and strategies behind helping clients achieve better health, happiness, and life satisfaction without a single diet or weight loss goal. In this interactive workshop, Rebecca will help participants build the motivation and skills necessary for a successful career, including understanding the art and science of weight-neutral behavioral counseling, motivational interviewing, mindfulness, intuitive eating, and helping clients accomplish values-driven goals.

    At the conclusion of this session, participants will be able to:

    • Describe why the structure of dieting is at odds with how humans change their behaviors and explain how a weight-neutral approach to creating new habits can improve health and well-being.  
    • Demonstrate at least three non-dieting activities RDNs can conduct with patients to help them change their habits with more optimism and confidence. 
    • Plan the desired actions to take to transform dietetics practice in marketing, networking, and further education. 

    Learning Codes: 3005, 3010, 4040, 4060, 5370, 6010,6020,6070, 7050, 7070, 7120




     Optional 
  • Monday, April 24, 2017
  •  
    6:00 AM  -  7:00 AM
    Rise and Shine Physical Activity
    Join us for an outdoor walk/run!
    If you plan to attend, please check the box above.

     Optional 
    6:15 AM  -  7:00 AM
    Jazzercise!

    Join us for a lively session of Jazzercise with Rocio Petersen, MS, RDN, CD.

    If you plan to attend, please check the box above.
     Optional 
    6:30 AM  -  3:00 PM
    Registration
    6:45 AM  -  7:45 AM
    Continental Breakfast

    Join us for a light breakfast, including oatmeal.

    If you plan to attend, please check the box above.


     Optional 
    7:45 AM  -  8:00 AM
    Welcome
    Joan Milton, MS, RDN – Washington State Academy President

    Dana Ogan, MS, RDN, CD and Nicole Stendall-Hollis, PhD, RDN – Convention Co-Chairs
     



    8:00 AM  -  9:30 AM
    Deliver Your Message in Today's World of Dynamic Communications

    Two speakers will cover different aspects of engaging diverse audiences and literacy levels. We’ll start with written communications, how to research and translate scientific, evidence-based information into messages that retain accuracy and are meaningful to the targeted audience.  We’ll discuss how to enhance articles, newsletters and tip sheets with other communications, using audio and visual tools, to deliver nutrition information in impactful ways. A picture may be “worth a thousand words” so we’ll finish by learning tips on using a smartphone to take compelling, appetizing photos to illustrate and promote nutrition messages.

    At the conclusion of this presentation, participants will be able to:

    • List three strategies to ensure that the information you present in articles and handouts is evidence-based and accurately sourced. 
    • State three tips to creating engaging content for various audiences of adults, including low-literacy.
    • Describe three techniques to enhance smartphone photography to increase the effectiveness of your food and nutrition communications

    Suggested Learning Codes: 1090, 1130, 1140, 1100, 8040, 7070, 7120

    With support from the Washington State Dairy Council



    9:45 AM  -  10:30 AM
    Business Meeting & Awards Recognition
    10:45 AM  -  11:45 AM
    Behind Provocative Headlines – When Food and Facts Collide

    Activists and self-styled health and nutrition experts adept at social media drive today's food conversations, making it difficult to separate truth from falsehood. And science is not rated as high as it should be, essentially called “The War on Science.” It is vital that dietitians go behind headlines which inform so much of the food environment of today, and to stand up and effectively speak out on behalf of sound science. But science literacy isn’t the real issue: communicators must understand how people today make decisions, how to engage audiences and create trust, and to adjust how we communicate.

    At the conclusion of this session, participants will be able to:

    • Identify the significant who’s, what, where, and why’s driving the current food and nutrition controversies.
    • Recognize the impact of activism, cultural cognition, cultural bias, and tribal communication barriers that shape consumer food attitudes and acceptance.
    • Employ science communication principles to advance effective communications, based first on cultivating consumer engagement and trust, and then on facts and science

    Learning codes: 1090, 1130, 1140, 2020, 7050, 7120, 9010, 9050

    The speaker is supported by Ajinomoto.



     Optional 
    10:45 AM  -  11:45 AM
    Nutrition Challenges for Women with Diabetes

    This presentation includes background on PCOS, eating disorders and fertility and the impact these have on women with diabetes (both type 1 and type 2 DM). The RDN has the skill set to optimize the patient’s treatment by adapting MNT for diabetes to meet these women's challenging needs throughout their lifecycle. Many dietitians are not aware that PCOS is more prevalent in diabetes, eating disorder rates are higher in Type 1 DM and the complications diabetes can add to fertility and pregnancy. Three case studies will be reviewed in depth and to offer interactive learning.

    At the conclusion of this session, participants will be able to:

    • Identify three unique nutrition challenges for women with diabetes (PCOS, Eating Disorders, Fertility).
    • Discuss medical nutrition therapy used in treating women throughout the lifecycle.
    • Describe strategies for nutrition and lifestyle treatment for women with diabetes.

    Learning codes: 4120, 4180, 5190, 5390, 5420


     Optional 
    11:45 AM  -  1:30 PM
    Exhibits, Poster Session & Lunch & Learn

    Join us for exhibits, the poster session with presentations by your peers, member spotlight tables and a chance to network and learn!

    A buffet lunch will be available from Noon - 1:00 p.m.

    1.5 hours exhibit CPEU for this session anticipated.

     

    If you plan to attend, please check the box below.

    11:45 AM  -  12:45 PM
    Buffet Lunch
    During our exhibitor & poster session time, please join us for a buffet luncheon.
     Optional 
     
    1:30 PM  -  3:00 PM
    From Weight to Well-Being: Changing Habits with Compassion and Body Kindness

    Dieting has fallen out of favor among many consumers and the body positive movement has been gaining momentum. Studies show that even in the absence of weight loss, changes to lifestyle patterns including eating habits, exercise, sleep, and socializing improves physical and mental health. Well-being coach and body positive dietitian Rebecca Scritchfield shares the science and strategies behind helping clients achieve better health, happiness, and life satisfaction without a single diet or weight loss goal. In this lively, interactive session, Rebecca will use visuals, case studies, and experiential exercises to demonstrate how nutrition therapy approaches for various medical conditions and treatment settings can be applied.

    At the conclusion of this session, participants will be able to:

    • Describe why the structure of dieting is at odds with how humans really change their behaviors.
    • Explain the outcomes of numerous studies that show better health can be achieved through lifestyle interventions even without weight loss.
    • Demonstrate at least three non-dieting activities RDNs can conduct with patients to help them change their habits with more optimism and confidence.

    Learning codes: 3005, 3010, 4040, 4060, 5370, 6010,6020,6070, 7050, 7070, 7120

     Optional 
    1:30 PM  -  3:00 PM
    What’s Novel About Aging? - Savoring the Seasoned Years

    Normal chemosensory losses increase with age, affecting food preferences, nutrition, health and wellbeing. Approximately 25% of Americans are aged 50 years of age or older, with life expectancy into the late 70’s. These figures are expected to increase exponentially. Feeding aging baby boomers tastefully and healthfully affects home cooks to RDNs in various care settings and food service operations, and applies to product innovations and recipe, menu and diet originations and modifications. This presentation addresses chemosensory changes during aging and provides easy, flavorful tips, techniques and solutions to help improve food acceptance and nutrition for good taste and healthful living.

    At the conclusion of this session, participants will be able to:

    • Distinguish among the chemosensory perceptions of taste, smell and flavor.
    • Apply chemosensory concepts to normal and therapeutic nutrition for aging populations.
    • Integrate practical and flavorful chemosensory tips and techniques into dietary practices of aging populations in various settings.

    Learning codes: 2090, 4030, 4040, 4190, 8090, 8100, 8130

     Optional 
    2:45 PM  -  3:45 PM
    Harvesting Health through the Power of a Garden

    Through powerful stories and inspiring messages, this presentation is for nutrition professionals who wish to use a garden as a natural way to entice families into healthier eating habits. Using current research on gardening as well as practical experience, the speaker will provide dynamic ideas on what makes a garden so powerful. The speaker is a registered dietitian, mom, and master gardener with experience developing and leading a very successful children's garden program at a supermarket. She's also the author of the new book "The Mom's Guide to a Nourishing Garden," which includes everything you need to know to plant more than 35 different garden fruits and vegetables, along with 30 garden fresh recipes

    At the conclusion of this session, participants will be able to: 

    • Explain the research on gardening as a nutrition education tool and the influence it has on a family. 
    • List and describe family friendly ways to boost participation in family gardening. 
    • Create a garden go-to list including information on garden tools, the space, and the nourishing plants to harvest health. 
    • Describe the concept of planting for your plate highlighting the versatility of garden-fresh ingredients

    Learning codes:

    Speakers:
    4:00 PM  -  6:00 PM
    Informal Networking Opportunity - Second Street Grill
    Join us for an informal, no-host gathering at the Second Street Grill (within walking distance of the Convention Center).
     Optional 
  • Tuesday, April 25, 2017
  •  
    6:15 AM  -  7:15 AM
    Tuesday morning Jazzercise!

    Join us for a lively session of Jazzercise with Rocio Petersen, MS, RDN, CD.

    If you plan to attend, please check the box to the right.


     Optional 
    6:30 AM  -  3:00 PM
    Registration
    6:45 AM  -  7:45 AM
    Continental Breakfast
    If you plan to attend, please check the box above.
     Optional 
    8:00 AM  -  9:00 AM
    Today’s Food Conversation

    Every day in this country our food conversations are becoming more interesting, intense, and challenging. We’re striving for health and wellness. We’re passionate about local and artisan products. We’re thoughtful about seasonal and organic. We’re working to figure out sustainable. And we’re nervous about genetically modified. This one-hour session will take a deep-dive into nine commonly used terms related to food, agriculture, and nutrition—from healthy and fresh to processed, natural, and sustainable—providing insights into the science that supports or refutes various claims, reviewing federal regulations that govern marketing, and shedding light on consumer understanding of these terms.

    At the conclusion of this session, participants will be able to:

    • Distinguish which food claims are marketing hype versus federally regulated terms.
    • Identify federal agencies that oversee various marketing terms.
    • Provide science-based guidance to patients and clients regarding the nutrition and health as well as lifestyle benefits of a variety of foods and beverages.

    Learning codes: 1130, 1140, 4010, 4100, 7100, 7120, 8018, 9050

    9:15 AM  -  10:15 AM
    Eating Disorder Complications and Treatment

    This session includes an overview of the most common complications associated with severe eating disorders, as well as signs & symptoms to help identify an eating disorder. Complications associated with providing incorrect treatment will be discussed. Appropriate inpatient treatment will be outlined, including an eating disorder protocol developed for the speaker’s hospital.

    At the conclusion of this session, participants will be able to:

    • Provide guidance in identifying patients with eating disorders
    • Provide guidance in treating patients with eating disorders 
    • Discuss medical complications associated with eating disorders  
    Suggested learning codes: 5390, 5410, 6010, 6020


     Optional 
    9:15 AM  -  10:15 AM
    Your Brain on Food: Nutrition for the Mind

    Brain disorders like memory loss, mood issues and migraines are increasing every year and dietitians are in a position to help prevent and address these major health concerns. This session will highlight specific foods and phytochemicals that support brain health including an interactive portion identifying foods to include and avoid, and examine adverse effects of nutrient deficiencies and inflammatory and cardiovascular issues. It will educate on relevant bio markers, present research on potentially beneficial supplements, and touch on the negative impact of several commonly used medications. Practical ideas on helping patients implement brain-supportive lifestyle strategies will be provided.

    At the conclusion of this session, participants will be able to:

    • Identify key foods to include/avoid to support optimal brain health.
    • Interpret pertinent blood labs which may help to assess risk of neuro- degeneration
    • Discuss the potential impact of micronutrient deficiencies on mood, cognition and memory
    • Implement dietary strategies to help patients support mental health and reduce the risk for cognitive decline.

    Learning Codes: 3010, 3060, 3070, 3090, 4040, 5300, 5410, 5420

    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    How Your Beliefs About Food/Eating Influence Your Practice
    Although often unconscious or underappreciated, a dietitian’s own personal beliefs about food, nutrition and eating can influence the information and direction given to a patient, client, family or group. In this quick paced, stimulating and interactive presentation audience members will be challenged to examine their own beliefs, judgments, prejudices and biases around food, eating and nutritional beliefs through thought-provoking questions, situations, visual images and actual food exposure. At the conclusion of this session, participants will be able to: 1. Identify and articulate their own nutrition philosophy 2. Compare and contrast personal nutrition beliefs from those their workplace or practice setting 3. Describe at least three ways to ensure personal judgments or beliefs do not negatively impact professional interactions Learning codes: 1050, 6010, 6020, 6080
     Optional 
    10:30 AM  -  11:30 AM
    Weighing in on Wasted Food

    40% of all the food grown in America ends up being wasted, making food the single largest component of our landfill. Food waste has major social, environmental, and economic implications. Discover how Dietetic Professionals can help minimize our impact by utilizing practical solutions. This presentation will cover food waste solutions for food service facilities, retail operations, and consumers alike.

    At the conclusion of this session, participants will be able to:

    • Discuss which foods are wasted most often, and which have the largest environmental impact.
    • Describe the social and economic implications of food waste.
    • Identify three tactics to reduce food waste with food service facilities, retail operations, and consumers.

    Suggested learning codes: 1050, 4070, 80118, 8090,

     Optional 
     

    If you plan to attend, please check the box below.

    11:45 AM  -  1:00 PM
    Networking Lunch

    Join us for an opportunity to network with Washington State members.  We'll also be celebrating with our 50-year members. New this year! We're setting up informal networking tables by topic! Please take a moment and complete the registration question that follows this part of registration.

     Optional 
     
    1:15 PM  -  2:45 PM
    Back to the Basics - Blenderized Tube Feeding

    There is a growing movement to include foods in the tube feeding diet. Families are requesting information on ways to nourish via a G-tube with "real foods". RDNs as the nutrition experts need to work with families to ensure safety and nutrition adequacy. This talk will focus on practical strategies to provide a blended tube feeding in the home and hospital. We will review the benefits of offering a blended food diet and discuss possible contraindications and complications.

    At the conclusion of this session, participants will be able to:

    • Identify patients who are appropriate for blenderized tube feedings
    • Describe strategies to implement blenderized diets in the home
    • Discuss the use of blenderized tube feedings in hospital settings

    Suggested learning codes: 5440, 5450, 8040,

     Optional 
    1:15 PM  -  2:45 PM
    The Low-down on Heart Healthy Menus: Dietitian Perspective

    This presentation will focus on the development and implementation of a "heart healthy" menu option in use at a large LTC-Rehab facility. The most current evidence-based guidelines for the role of diet in prevention and treatment of heart disease will be presented. The dietitian's role in patient education and menu acceptance will be explored using the experience at Providence Mt. St. Vincent.

    At the conclusion of this session, participants will be able to:

    • Describe the latest evidence-based guidelines for the role of diet in the treatment and prevention of heart disease
    • Utilize the experience presented at Providence Mt. St. Vincent of implementing a heart healthy menu option in other settings
    • List and discuss tools for patient education and menu development

    Suggested learning codes: 4190, 5040, 5410, 5420, 8060, 8090, 8100, 8130

     Optional 
    3:00 PM  -  4:00 PM
    RDN's in Media - Are you all about "we" or "me"

    As more and more RDN's and DTR's are asked for media requests, it is imperative that "we" all do our due diligence to help our profession put out information that is science-based and customer-friendly. As the title states, are you all about "we" (the profession) or all about "me." The first part of the session will look at what you need to do to get ready for a media interview (TV, print, radio, etc.) and the second part of the session will be a roundtable discussion with Q&A for our panel. The overall goal is for people to leave feeling confident that they can participate in a media interview and push our profession forward.

    At the conclusion of this session, participants will be able to:

    • Prepare for an interview - learn the basics to prepare for a media interview
    • Ace the interview - learn how to prepare information in quotable soundbites, using the rule of 3 and more
    • Pitch to the media - identify media outlets in your area, brainstorm and write media pitches, following up with media, etc.

    Suggested learning codes: 1010, 1090, 1130, 1140

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