Wellbeing Powered By Nutrition - 2017 IAND Annual Meeting

 

Agenda

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  • Tuesday, October 3, 2017
  •  

    General Information

    7:00 AM  -  8:00 AM
    Registration l Networking l Exhibits & Poster Sessions l Light Continental Breakfast
     Optional 
    8:00 AM  -  8:15 AM
    Welcome & Opening Remarks

    Welcome & Opening Remarks: Becky Prostine, MPH, RD, LD - President, Iowa Academy of Nutrition and Dietetics

     Optional 
     

    Session

    8:15 AM  -  9:15 AM
    Opening Keynote: Feeding Styles and Practices: What is the Influence on Child Eating?

    8:15 AM

    Opening Keynote:
    Feeding Styles and Practices: What is the Influence on Child Eating?

    Presenter: Jill Castle, MS, RDN, CDN

    Session Description:
    The desire to raise healthy children is a strong one. Many parents want their child to eat
    healthy food and try everything to make it happen. But, “getting” a child to eat may do more
    harm than good. This presentation explores the science behind feeding styles and their
    associated feeding practices, such as restricting desserts, rewarding healthy eating, or
    pressuring a child to take more bites of “healthy” food, and how these may influence a child &
    eating.

    Sponsor: Iowa Beef Industry Council

    Level 2 l Learning Needs Codes 4040, 4150, 6040, 5070
    CEU 1

     Optional 
     

    General Information

    9:15 AM  -  9:45 AM
    Exhibits l Poster Sessions l Networking

     

     Optional 
     

    Session

    9:45 AM  -  10:45 AM
    Today’s Food Conversation

    9:45AM

    Today’s Food Conversation

    Presenter: Amy Myrdal Miller, MS, RDN, FAND

    Session Description:
    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 presentation takes a
    deep-dive into nine commonly used terms related to food, agriculture, and nutrition - from
    healthy and fresh to process, natural, and sustainable - providing insights into the science that
    supports or refutes claims, reviewing federal regulations that govern marketing, and shedding
    light on consumer understanding of these terms. Attendees will walk away with a better
    understanding not only of the terms but how to engage in meaningful conversations about
    these issues that are as affected by research and science as they are by values and emotions.

    Sponsor: Food & Culinary Professionals DPG

    Level 2 l Learning Needs Codes 7120, 8018, 6000
    CEU 1

     Optional 
     

    General Information

    10:45 AM  -  11:15 AM
    Exhibits l Poster Sessions l Networking

     

     Optional 
     

    Session

    11:15 AM  -  12:15 PM
    Shifting Perspectives: Embracing a Non-Diet Approach to Care

    11:15AM

    Shifting Perspectives: Embracing a Non-Diet Approach to Care

    Presenter: Dana Notte, MS, RD, CD

    Session Description:
    For anyone with clients who have BMIs that fall outside of the “normal” range, it’s safe to
    assume that, at some point, they’ve probably been advised to lose weight to either improve
    health or reduce risk for future health conditions. The problem is, the weight-focused approach
    to care isn’t actually helpful for producing weight loss in the vast majority of people, and the
    pursuit of weight loss can actually contribute to worsened health. This session will introduce an
    alternative approach, the non-diet approach, to helping clients achieve improved health
    outcomes and make positive and sustainable changes to eating behaviors. It will address why a
    focus on weight loss doesn’t work, provide evidence to support the use of a non-diet approach,
    and include a discussion of specific mindful and intuitive eating strategies RDs can use to help
    guide their client toward a more balanced and peaceful relationship with food, as well as
    movement and their bodies.

    Sponsor: Green Mountain At Fox Run

    Level 2 l Learning Needs Codes 5200, 5370, 6010
    CEU 1
     Optional 
     

    General Information

    12:30 PM  -  1:30 PM
    Lunch l Meeting l Awards

     


     Optional 
     

    Session

    1:30 PM  -  2:30 PM
    Shopper Revolution: What’s In Our Carts and On Our Minds

    1:30PM Luncheon Keynote: Shopper Revolution: What’s In Our Carts and On Our Minds

    Presenter: Katherine Allmandinger, Associate Manager, Strategic Insight, Nielsen-Growth and
    Strategy

    Session Description:
    It’s no secret that consumers are focused on health and wellness when purchasing products
    across the store. As a result, products like natural foods, local foods, homeopathic remedies,
    functional beverages and plant-based household cleaners are growing. But health and wellness
    is not a one size fits all! So how can you better understand the health-focused consumer? This
    session will leverage our innovative and unique tools to give you a deeper understanding of
    how different ingredients, attributes and claims are unlocking growth in this highly competitive
    marketplace. We will share our knowledge on how to better support shoppers in different life
    stages and with different needs. In addition, you’ll hear examples of how the retail space is
    shifting, and consumers are engaged with different methods of obtaining food and goods to
    meet their health and wellness needs.

    Sponsor: Iowa Pork Producers Association

    Level 2 l Learning Needs Code 1070, 9010 9020
    CEU 1
     Optional 
     

    General Information

    2:30 PM  -  3:00 PM
    Exhibits l Poster Sessions l Networking
     Optional 
     

    Concurrent Sessions

    3:00 PM  -  4:00 PM
    Collegiate Sports Nutrition: The Real, Trials, and Triumph

    3:00PM

    Session #1: Collegiate Sports Nutrition: The Real, Trials, and Triumph

    Session Description:
    This presentation is intended to provide a general, yet real look at what sports nutrition looks
    like in a division I collegiate setting. This presentation hopes to provide insight into real hands
    on experiences and how to better navigate the world of sports nutrition. It is also intended to
    give a glimpse into what we are doing at the University of Iowa Sports Nutrition and some of
    the trials and triumphs of starting a new D1 sports nutrition program. The realm of eating
    disorders (ED) in the collegiate setting and how ED can be approached will also be addressed.
    The overall goal of this presentation is to provide a real look into how sports nutrition principles
    can be applicable and what they look like when utilized in a collegiate setting.

    Presenter: Nicole White, MBA, RD, CSSD, LDN

    Level 3 l Learning Needs Codes 4060, 1010, 5200
    CEU 1
     Optional 
    3:01 PM  -  4:00 PM
    From Farm To Fridge

    3:00PM

    Session #2: From Farm To Fridge

    Presenter: Alyson Fendrick, RD, LD

    Session Description:
    This education session from Farm to Fridge will highlight how we as consumers and dietitians can contribute to a sustainable food system.  As millennials continue to push for transparency in food, we as nutrition experts, need a complete view of the entire food system as eating is an agricultural act.  Nutrition, agriculture and sustainability are no longer separate conversations.  In particular, today’s consumers are focused on: Local, waste, pesticides, farmer livable wage, land rights, affordable and accessible, food miles, land use change, water and carbon footprint.  This session will highlight the food to meal journey and how dairy farmers embraces the 3 pillars of sustainability-environment, economic and social dimensions.  

    Sponsor: Midwest Dairy Council

    Level 1 l Learning Needs Codes 8018, 4010, 4070, 4030
    CEU 1
     Optional 
    3:02 PM  -  4:00 PM
    Show Me The Money: How Public Policy Impacts Dietitian Services

    3:00PM

    Session #3: Show Me The Money: How Public Policy Impacts Dietitian Services

    Presenters: Carrie Leiran, MS, RDN, LD, CEDRD & Susie Roberts, RDN, LD, MS, CWPD

    Session Description:
    Public Policy greatly impacts the level of credence our field is given…and that directly affects
    how dietitian services get compensated. To further the nutritional importance of what we do,
    all dietitians must advocate for themselves as well as our profession at the local, state, and
    national level.

    Level 2 l Learning Needs Codes 1080, 7170, 7180
    CEU 1
     Optional 
     

    Session

    4:00 PM  -  5:00 PM
    Applications of the New FDA Added Sugar Guidelines

    4:00pm - Applications of the New FDA Added Sugar Guidelines

    Presenter: Jim Painter, PhD, RD

    Session Description:
    Since the 1960s sugar has been associated with many chronic diseases, however, it was so
    overshadowed by the demonization of fat, nutrition education has not prioritized reducing
    added sugars... until today. Now with reports of the sugar industry having quietly funded
    Harvard research in the ‘60s to shift blame from sugar onto fat as the cause of chronic disease,
    the momentum for the case to find long-term alternatives to added sugar is only gaining. With
    the FDA’s requirement to list added sugar on the nutrition facts panel taking effect July 2018,
    Dr. Painter will address how dietitians can be on the verge of being the key to help consumers
    and companies understand the implications of this new addition to the food label. Unlike the
    low fat fad, this trend is likely to last and have far reaching impacts on the food industry
    because the trifecta of modern science, consumer perception, and government guidelines all
    agree that added sugar is a major contributor to chronic diseases.

    Sponsor: Midwest Dairy Council

    Level 2 l Learning Needs Codes 4030, 9050, 2070
    CEU 1

     Optional 
     

    General Information

    5:00 PM  -  5:01 PM
    Meeting Adjournment
     Optional 
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