Washington State Academy of Nutrition and Dietetics 2018 Educational Conference

Agenda

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  • Sunday, April 15, 2018
  •  
    12:00 PM  -  3:00 PM
    Registration
    1:30 PM  -  4:30 PM
    Nourished: A New Model for Raising Healthy Kids

    U.S. children aren’t getting healthier, they’re getting sicker. Despite ongoing efforts to change this, the growing burden on our nation’s families and healthcare system is undeniable. Simultaneously, more families fear food and look to popular diets and trendy foods as a guarantee to raising a healthy child.  What if we’ve been focusing too much on food and nutrition and not enough on nourishing the whole child?   Blending her powerful story and her experiences as a pediatric dietitian for more than 26 years, Jill challenges audiences to shift their focus from food solutions to a more modern whole-child approach, including the interaction of food, feeding and childhood development.  In this workshop, attendees will learn the changing nutritional needs of childhood, understand the power of feeding as an influencer of eating habits and the developing relationship with food, and the importance of child development in educating kids and building autonomy. Participants will be challenged to think differently about childhood nutrition, using reflection, individual exercises, and group work to elicit creative strategies and solutions that help families nourish healthy children from infancy through adolescence.  Audiences will walk away with a new outlook on childhood nutrition, realistic solutions for improving the health of all children, and concrete applications for implementation in practice and at home. 

     

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

    Facilitate nutrition interventions using a holistic approach, including food and nutrients, positive feeding strategies, and child developmental considerations.

    Strategize new ways of interacting with families to highlight nutritious food, encourage positive feeding, and optimize autonomy with developmentally-sensitive instruction around nutrition. 

    Utilize evidence-based, commonsense strategies for nourishing the whole child, inside and out.

     

    Learning Codes: 3150, 5070, 4150, 4040

    Competencies: 2.1.1, 8.2.1, 8.3.6, 8.1.4, 3.3.5


    Speakers:
     Optional  Closed 
  • Monday, April 16, 2018
  •  
    6:30 AM  -  3:00 PM
    Registration
    6:45 AM  -  7:45 AM
    Continental Breakfast

    Join us for coffee and a light breakfast.

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


     Optional  Closed 
    7:45 AM  -  8:00 AM
    Welcome
    Ben Atkinson, MS, RD, CD – Washington State Academy President and Dana Ogan, MS, RDN, CD and Nicole Stendall-Hollis, PhD, RDN – Convention Co-Chairs, welcome you to our 2018 educational conference.
     




    8:00 AM  -  9:30 AM
    Academy Update + When Was the Last Time You Ate School Lunch?

    Donna Martin, Academy President, shares her insights.....

    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: 11010, 1070, 1080, 8110

    Competencies:  1.5.1, 1.5.4, 2.1.10, 3.15, 3.1.7

    With support from the Washington State Dairy Council





    9:45 AM  -  10:30 AM
    Business Meeting & Awards Recognition
    10:45 AM  -  11:45 AM
    Fighting Alzheimer’s Disease with Food – The Dietitian’s Role in Frontline Defense

    More than 5 million Americans are currently living with Alzheimer's Disease, making it the 6th leading cause of death in the US.  This session will present emerging research on the link between diet, brain health and Alzheimer’s.  Registered dietitians will walk away with prevention resources to add to their toolkit.

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

    • Describe the connection between diet, brain health and AD
    • Verbalize the science and research behind brain healthy foods and how to incorporate those into a healthy diet

    Learning codes: 5300, 2100, 4190, 5390, 9020, 4040

    Competencies:  8.3.6, 8.1.4, 12.2.1, 4.1.2, 6.1.9

     Optional 
    10:45 AM  -  11:45 AM
    Redefining Dietary Fibers: It’s Not Just About Solubility Anymore!

    In May 2016 the FDA made a major change to the definition of dietary fiber (DF) for the Nutrition Facts label. To be included, fibers must show physiologic benefits for human health. DFs are associated with a diverse range of beneficial physiological effects including improved laxation, positive influence on glucose and lipid metabolism, satiety and weight management, and colonic health. DF and added isolated and synthetic fiber ingredients, including those categorized as prebiotics, may provide growth substrates for gut microbiota. Physiochemical properties of solubility, viscosity, gel formation and fermentation are fundamentally correlated with distinctive health benefits of various fibers.

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

    • Describe the 2016 FDA changes to the Nutrition Facts Label in regard to regulations, definitions, and recommendations for dietary fibers.
    • Identify which typical fibers are currently included in the FDA definition and those fibers that must demonstrate one or more beneficial physiological effects to be recognized.
    • Explain how fiber solubility, fermentation, viscosity and gel formation characteristics are related to distinct health benefits.

    Learning codes: 2020, 2070, 4040, 8100

    Competencies: 8.4.2, 10.4.2, 13.2.3, 8.1.3

     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  -  5:30 PM
    Exploring Food at the Source: An Interactive Tour

    This concurrent session is an offsite tour of Fran’s Chocolate and Sysco Seattle.Explore the process of making quality chocolates from one of Seattle’s premier chocolatiers. Our Sysco tour provides a unique opportunity to explore purchasing, distribution and local sourcing.  We’ll tour the distribution center.

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

    • Describe the process of producing high quality chocolates.
    • Discuss the systems approach to food distribution.
    • Describe the process for local sourcing.

    Learning codes: 7030, 8018, 8050, 8060, 8070, 8130

    Competencies: 7.1.2, 7.2.4, 13.2.7, 8.1.2, 11.2.1, 11.2.6

    Fee  Optional  Closed 
    1:30 PM  -  3:00 PM
    Incorporating Integrative and Functional Nutrition in to Your Practice

    Most nutrition professionals have been trained in a problem-oriented, symptom-focused conventional medicine paradigm.  Integrative and functional nutrition (IFN) offers a different perspective from which to view disease that is often better for chronic disease as it is oriented to support whole-system health. Many RDs/DTRs are incorporating IFN techniques into their work but may not understand that IFN represents a completely different system of analysis and ethics.

    This presentation will introduce the underlying philosophies, analytical methods and tools of both integrative and functional nutrition, and apply them to a simple case study.  Resources will be provided for further professional education. Many RDs/DTRs are incorporating IFN techniques into their work but may not understand that IFN represents a completely different system of analysis and ethics. This presentation will introduce the underlying philosophies, analytical methods and tools of both integrative and functional nutrition, and provide resources for further professional education.

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

    • Describe the fundamental precepts, ethics and tools of integrative and functional medicine, comparing/contrasting with conventional medicine.
    • Apply the analytical tools of integrative and functional medicine to a simple case study
    • Assess risk and evidence for nutrition therapiesRate your competency level in integrative and functional nutrition

    Learning codes: 3090, 4030, 4040, 5420, 6010, 6020, 6080

    Competencies: 10.1.3, 13.2.1, 8.3.6, 10.4.4, 9.6.4, 9.1.3

     Optional 
    1:30 PM  -  3:00 PM
    RDN Leadership to Advance Nutrition: An IPE Approach

    Nutrition, central to health and wellness, remains a challenge in healthcare delivery. Nutrition education and counseling has been recognized as a national initiative 1, yet limited provision of nutrition care, complicated by social determinants of health persists. The Registered Dietitian Nutritionist is in a pivotal position to assume a leadership role in disseminating nutrition education and training to health care professionals and to the public.  This presentation will highlight the role of the Registered Dietitian Nutritionist within Inter-Professional Education to enhance the quality of nutrition education resulting in better health outcomes for the public.  

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

    • Describe the role of Inter-Professional Education in improving quality of care provided to patients.
    • Discuss the leadership role that the RDN plays in providing nutritional training to other health care professionals.
    • Recognize innovative IPE activities to advance nutrition education for health professions students.
    • Describe components of a Culinary Medicine program and how it contributes to the enhancement of inter-professional collaboration

    Learning codes: 8015, 8060, 8100, 7040, 6080, 5420, 1010, 1070

    Competencies: 1.3.9, 8.4.5,  13.2.7, 9.1.3,9.4.1, 1.2.5

     Optional 
    3:15 PM  -  4:15 PM
    Current Research – Chronic Disease and the Gut Microbiome

    There is a growing body of research linking health and the composition of the gut microbiome. New research is coming in an almost constant stream. Learn where current evidence stands regarding the link between the microbiome and chronic disease and what nutrition professionals can tell their patients to modify their diet for the best health. 

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

    • Discuss current research (within past 2 years) linking gut microbiome and connection with chronic disease.
    • Describe the role of diet in modulation of microbiota and effect on disease states.

    Learning codes: 4040, 4050, 5410, 5420, 5460, 2070, 2090, 2100, 9020, 9030

    Competencies: 1.1.6, 1.1.8, 8.3.6, 4.1.2, 6.2.1

     Optional 
    3:15 PM  -  4:15 PM
    Ethical Decision Making in Nutrition Care

    This talk will focus on ethics in nutrition care and discuss evidence based methods to assist in ethical decision making.  The methods presented in this talk will center around the "4-box" method used by the UW Medicine ethics committees.  The 4-box method will include a discussion of the principles of ethics (e.g. justice, beneficence, autonomy).  Case studies will be provided to demonstrate the application of the concepts and active discussion will focus on contemporary issues related to ethics in nutrition care. 

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

    • Describe the principles of clinical ethics (beneficence, nonmaleficence, respect for autonomy, justice and fairness).
    • Apply the principles of ethics to evaluate complicated issues in nutrition care (e.g. end of life decision, pediatric care, undocumented patients).
    • Apply the 4-box method to assist in the ethical decision process for a nutrition related case. 

    Learning codes: 1050, 3090, 5390, 5400, 5410, 5430

    Competencies: 8.4.2, 8.4.4, 8.2.2, 8.2.3, 8.2.5


     Optional 
    4:45 PM  -  6:30 PM
    Informal Networking Opportunity - Sharp's Roaster
    Join us for an informal, no-host gathering at Sharp's Roaster. 18427 International Boulevard Seatac, WA 98188
     Optional 
  • Tuesday, April 17, 2018
  •  
    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
    Conflict or Consensus: Balancing Consumers’ Demands with Professional Ethics

    Today’s definition of health and wellness has exploded to include animal welfare, ingredient use, production method, and sustainability as well as what should not be included.  With this shift, dietitians as trusted and credentialed health professionals, are expected to navigate this emerging space which has limited scientific evidence.  The challenge facing the profession is to leverage consumers’ broad array of food ideals as a bridge to communicating healthy eating principles while operating within the professional code of ethics.  During this session, the dietitians’ professional code of ethics will be applied in several case studies illustrating a roadmap to responsible communications when evidence is limited. Emphasis will be on maintaining ethics in communications and media.

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

    • Describe the professional code of ethics for registered dietitian nutritionists through case study analysis.
    • Effectively communicate to consumers on topics (i.e. clean label) with limited scientific support while maintaining trust and authenticity.
    • Understand that within the code of ethics personal bias must be restrained to appropriately promote foods within healthy eating guidelines.

    Learning codes: 1050, 1130, 1140, 1090

    Competencies:  1.1.2, 1.1.4, 1.1.6, 2.1.6, 6.2.2

    9:15 AM  -  10:15 AM
    RDN Rx: Dietitian Partnerships to Reduce Food Insecurity

    In 2015 the Washington State DOH was awarded $5.86 million from the USDA to help SNAP participants afford more fruits and vegetables. Hear how two clinic partners in this statewide grant are reducing barriers and enabling patients to purchase fruit and vegetables through a partnership with the City of Seattle. Learn why dietitians are uniquely positioned for effective collaboration between the clinical, community and public sectors to impact population health. Understand the key components for implementing a successful, site-specific fruit and vegetable prescription program to address food insecurity, from screening to distribution, tracking, redemption and evaluation.

     

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

    • Describe how food insecurity impacts diet quality
    • Discuss how RDNs can collaborate across sectors to address food insecurity through fruit and vegetable prescriptions
    • List the steps needed to implement a site-specific fruit and vegetable prescription program

    Suggested learning codes: 1040, 1070, 4010, 4020, 4040, 4070


    Competencies:  1.1.3, 1.3.9, 2.1.3, 3.1.2



     Optional 
    9:15 AM  -  10:15 AM
    Sleepless Nights, Growing Waistbands: Circadian Rhythm & Metabolic Health

    Shift work, sleep apnea, stress, screen time… These are just a few reasons that nearly 1/3 of the US population is impacted by disrupted and inadequate sleep. Disruption of circadian rhythm and distortion of meal timing has concerning implications for weight and metabolic health. Join us for a review of the literature on sleep, meal timing, and metabolic health and learn why dietitians must incorporate sleep assessment into their practice.

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

    • Assess sleep patterns and promote improved sleep hygiene
    • Assist clients in reversing distorted meal timing patterns
    • Provide clients with diet modifications to minimize negative impacts of a shift work schedule

    Learning Codes: 5370, 4060, 4090, 4040, 4120, 6010

    Competencies: 8.3.6, 8.2.4, 9.6.1, 12.3.1, 9.1.3


     Optional 
    10:30 AM  -  12:00 PM
    Expanding the Arena of Performance Nutrition

    Say the word “sport” and most of us picture high school, collegiate, or professional athletes. While the need for RDNs in these arenas is great, there are increasing opportunities for RDNs to expand their reach into less “traditional” sports. Recreational athletes, weekend warriors, performing artists, and individuals with physically demanding jobs can all benefit from the expertise of a sports RDN. In this session, a panel of RDNs will introduce attendees to some of these emerging opportunities in sports nutrition, the unique considerations/challenges of working with these populations, and suggestions on how RDNs can get their feet in the door. Information on how RDNs can get involved in SCAN’s Expanding the Arena Initiative will also be shared.

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

    • Identify emerging opportunities in sports nutrition and special considerations when working with these populations.
    • Explain how RDNs can foster working relationships with participants in these new arenas.

    Suggested learning codes: 4060, 1010

    Competencies: 8.2.4, 1.1.1, 1.2.1, 2.2.4, 3.2.3, 4.2.3

     Optional 
    10:30 AM  -  12:00 PM
    The Art and Science of Becoming Food Knowledgeable

    Farmers, chefs and food scientists are invaluable resources when it comes to our food supply and the new food table.  This interactive session will examine how RDNs can collaborate with others to become more food and culinary knowledgeable. In addition, this session will celebrate diversity in our food supply and in our clients by focusing on themes of flavor, portions and food safety. We will share stories from those closest to our food such as those raising and growing food, preparing our menus and researching and innovating our food supply.

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

    • Explain why focusing on flavor, portions and food safety are effective strategies that help people choose delicious and nutritious foods.
    • Identify collaborative opportunities to work with other food, food science and culinary disciplines.
    • Create a plan to enhance food and culinary knowledge and understanding.

    Learning codes: 8015, 8018, 1130, 4010, 4040

    Competencies: 1.3.9, 7.1.2, 7.2.5, 8.1.2, 13.2.7


     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. Learning needs codes: 1010, 1070, 1080 Competencies: 1.5.1, 1.5.4, 2.1.10, 3.1.5, 3.1.7,

     Optional  Closed 
     
    1:15 PM  -  2:45 PM
    From Dating Until Death: Familial Influence on Food

    The adoption of healthy behaviors is challenging for many individuals and often affected by multiple influences outside of the food itself or the nutrition it provides. Family systems theory will be described and utilized in discussing the bidirectional influences of family members throughout the adult lifespan on food choice. Phases of the adulthood beginning with moving out of the nest through dating, cohabitation, pregnancy, raising children, empty nest, and aging, and the family members influence on food choice at each stage will be discussed. Suggestions for critical periods for behavior change and factors to consider in providing nutrition counseling for the promotion of healthy behaviors throughout the adult lifespan will be discussed.

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

    • Describe and discuss how eating behaviors and preferences evolve within the family context across adulthood.
    • Outline the critical periods and relationships that influence adult eating behaviors.
    • Apply family systems theory to analyze how family relationships influence adult food choices.

    Suggested learning codes: 4120, 4010, 4040, 6010, 6020, 8015

    Competencies:8.1.3, 8.1.4, 3.3.3, 3.3.5, 7.2.3, 8.2.4, 8.4.5, 9.1.3, 10.2.9

     Optional 
    1:15 PM  -  2:45 PM
    Making Nutrition Your Business

    Basics on how to start a private practice, or other nutrition based business, starting with a business plan, getting a business license, paying taxes, advertising and getting paid. This will also include some of Medicare guidelines including transition from PQRS to merit based payment incentive program and how to advocate for the work that we do, and how it saves health care dollars.

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

    • List and describe character strengths that are beneficial when running one's own business.
    • Complete basic steps in starting up a new business including licenses, business model and structure.
    • Describe State, Federal and City requirements for running a business and paying taxes.
    • Seek assistance including setting up a business, managing business finances, payroll, paying taxes, patient records and accounting.

    Suggested learning codes: 7010, 7030, 7070, 7100, 7110, 1010, 1070

    Competencies: 1.6.1, 2.2.3, 3.1.3, 3.1.7, 6.1.3, 11.3.2, 14.3.2, 14.2.6, 14.2.7

     Optional 
    3:00 PM  -  4:00 PM
    Nutrition Informatics – Dietitians Improving Practice Through Technology

    Nutrition Informatics has been an incredibly active area of work within the Academy for the past 10 years. Learn how Academy RD and DTRs are helping to improve all areas of nutrition practice through participation and advocacy in Academy, public sector, national and international initiatives and groups. Nutrition informatics is integral to many duties that RDs and DTRs are performing, and the audience will gain insight into how to improve the informatics environment in their current position. The speaker will engage audience members in interactive scenarios to help develop standard methods of communication between electronic devices and health systems.

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

    • Describe Academy efforts to engage with IT public sector and industry to include nutrition in initiatives.
    • Learn how RDs and DTRs are currently working with informatics to improve their practice.
    • List 2 resources that nutrition professionals can use to gain knowledge of nutrition informatics.

    Learning needs codes: 1065, 1010, 7100

    Competencies: 1.4.2, 5.1.1, 5.1.2, 5.2.7, 5.3.1, 10.5.1, 12.2.7, 2.1.10,4.1.3, 5.2.6

     Optional 
    3:00 PM  -  4:00 PM
    Pre-Diabetes – Effective Strategies for Reversal

    Only about one in eight people with pre-diabetes, often a precursor to full-blown T2DM, know they have a problem. This presentation will cover current published research, risk factors, culturally relevant dietary information for high-risk populations and proven steps to enhance patients’ overall health. Web sites, apps and handouts will be included. Pre-diabetes may be symptomless, prevalent, but not benign. RD’s are part of the solution and the time for intervention is now.

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

    • State 3 risk factors for pre-diabetes
    • Identify 3 advantages for reversing pre-diabetes.
    • Identify 3 effective lifestyle changes to address and reverse pre-diabetes

    Learning needs codes: 5190, 4040, 4120

    Competencies: 8.3.6, 3.3.3, 3.3.5, 7.2.11, 8.3.1, 8.1.3, 8.1.4

     Optional 
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