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NAND (Virtual) Annual Conference 2021

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NAND 2021 Annual Meeting will be a virtual event occurring over 3 days: March 18th, April 22nd, and May 20th. Theme: 2021 Forward Together

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March 18 Agenda

08:00-08:55 Dairy Myth Busting and Science Trusting

Presented by Amber Pankonin, MS, RD, LMNT

Sponsored by the Midwest Dairy Council

*This presentation will not be recorded. Please watch live to obtain CEU credit.*

National Dairy Council surveyed fitness professionals and sports dietitians regarding the most common questions they receive related to milk, cheese, and yogurt. This presentation will separate fact from fiction and equip attendees with information to answer common questions and clear up misinformation related to recovery beverages, antibiotics, hormones, inflammation and more.

Learning Objectives

Utilize sound science to address common food and nutrition myths and misperceptions.

Describe how three daily servings of dairy foods – like milk, cheese, and yogurt – fit into healthy, sustainable eating patterns.

Summarize on-farm practices and technologies that farmers use to help ensure milk quality, optimal animal care and environmental sustainability.

09:00-09:55 Navigating Plant-Based Diets for Athletes and Active People

Presented by Angie Asche, MS, RD, CSSD, LMNT

*Recorded presentation will not be available to non-NAND members. Please watch live to obtain CEU credit.*

Plant-based diets have grown in popularity, with several elite athletes adopting a plant-based lifestyle. Throughout this presentation, we will discuss the evidence-based pros and cons of plant-based diets on athletic performance, recommended supplementation for both male and female athletes, and how to best support the athletes you work with when discussing misinformation in the media.

Learning Objectives:

Identify the different types of plant-based diets and potential micronutrients of concern for athletes or active people with high training volumes.

Identify methods and screening tools to minimize risk of low energy availability (RED-S), and discuss recommended supplementation to support the plant-based athlete.

Develop a nutrition plan and encourage realistic changes that support the health and performance goals of the athlete.

10:00-10:15 Movement Break #1

10:15-11:45 An Integrative and Functional Nutrition Approach to Hashimoto’s Thyroiditis

Presented by Mary Purdy, MS, RDN

The incidence of the autoimmune condition “Hashimoto’s Thyroiditis”, which accounts for the majority of hypothyroidism cases, is fast growing. Not only is this condition potentially preventable, but it can be addressed, well-managed and improved with dietary and lifestyle shifts. This “food and lifestyle as medicine” themed presentation will provide insights into thyroid and immune function, discuss signs, symptoms, and labs values, and provide guidance on resolving nutrient insufficiencies and tackling intestinal dysbiosis with food and potentially helpful supplementation. It will also incorporate ideas around tackling ways to reduce stress, enhance physical activity, improve sleep and manage environmental factors that exemplify a whole-person approach to wellness.

Learning Objectives:

Describe the role of thyroid on metabolic health and its connection to numerous chronic conditions.

Identify diet, lifestyle and environmental factors that contribute to the onset, progression and exacerbation of hypothyroidism and Hashimoto’s Thyroiditis.

Discuss common blood labs for assessment as well as medications and possible interactions.

Implement dietary, supplemental lifestyle strategies that help support both thyroid function and the immune system to address health issues commonly associated with poor thyroid function.

11:45-12:30 Lunch Break

12:30-1:25: Beyond Fads: Supporting Detoxification with Therapeutic Diet and Lifestyle Interventions

Presented by Mary Purdy, MS, RDN

For many, the word “detox” conjures up images of snake oil and flashy websites with unsubstantiated claims. However, the biochemical process of supporting detoxification in the liver and kidneys for example, is a vital part of the body’s ability to eliminate toxicants effectively and neutralize oxidative stress from internal and external forces. RDNs need to be equipped with accurate information about sources of environmental chemical exposure and what undermines or supports our detoxification organs, so they can help patients differentiate fad from fact, and provide evidenced-based tools patients can use to optimize their health.

Learning Objectives:

Define and discuss the process of detoxification and its role in human health.

Identify impediments to detoxification function including both external and endogenously produced toxins as well as several genetic variants.

Describe ways to minimize exposure to common environmental toxins and replace with alternatives when possible.

Implement dietary and lifestyle strategies for supporting detoxification organs and pathways.

01:30-02:30 Plant Based Diets: Research and Resources for Supporting Kidney Health

Presented by Lindsey Zirker, MS, RD, CSR

Whether people are on dialysis or hoping to slow the progression of CKD, there are lots of opinions about what people with kidney disease should and should not eat. This presentation reviews the evidence for the traditional renal diet, looks at the evidence for plant-based diets in CKD to preserve kidney health as well as if it meets the needs for those on dialysis, considers the possible benefits, concerns, and FAQs of implementing plant-based diet in the CKD population (including supplements that may or may not be helpful), and evidence-based recommendations for when and how to actually use plant-based diets in the CKD population to improve outcomes.

Learning Objectives:

Be able to explain what a plant-based diet is to patients/other healthcare providers.

Review, analyze and evaluate evidence for using a plant-based diet to slow progression of CKD and/ or use in dialysis patients.

Utilize evidence-based recommendations in implementing plant-based diets in the CKD population as appropriate.

02:30- 2:45 Movement Break #2

02:45-03:45 What’s New in the ICU: 2016 SCCM/ASPEN & 2019 ESPEN Guidelines for Nutrition Support in the Critically Ill

Presented by Tara Nelson, MS, RD, LDN, CNSC

Sponsored by Fresenius-Kabi

*This presentation will not be recorded. Please watch live to obtain CEU credit.*

This continuing education program provides a brief overview of the evolution of critical care nutrition guidelines. A review of the most up to date SCCM/ASPEN and ESPEN critical care guidelines and levels of evidence are then discussed. Stages of critical illness, critical care nutritional assessments and calculating needs in the ICU are reviewed in parallel with a case study. Parenteral nutrition in the ICU, including protein and lipid needs, are also identified. Lastly, updated COVID-19 nutrition recommendations in the critically ill will be provided.

Learning Objectives:

Describe the purpose of 2016 SCCM/ASPEN and ESPEN 2019 Critical Care Guidelines

Review the metabolic effects of critical illness.

Compare and contrast ASPEN/SCCM and ESPEN recommendations

Review recent literature supporting guideline recommendations.

Total Hours: 6.50

April 22 Agenda

08:00-08:55 Plant-Based Eating Patterns for Diabetes

Presented by Megan Jardine, MS, MBA, RDN, LD, CDCES

The interest in plant-based eating patterns has increased dramatically due the accumulating evidence demonstrating its effectiveness in preventing and treating diabetes, as well as other chronic diseases. This presentation will review the evidence on plant-based nutrition looking at observational and interventional studies. Individuals following a plant-based eating pattern typically have a significantly lower risk of developing type 2 diabetes. There have been studies documenting the improvements in body weight, glycemic control, and lipids for individuals with diabetes undergoing a plant-based dietary intervention. Key mechanisms of insulin resistance and inflammation and its effects on multiple body systems as well as beta cell function will be presented. Registered dietitians are in an ideal position to provide education on plant-based nutrition meal planning, shopping, and cooking, and behavioral counseling to their patients with diabetes.

Learning Objectives:

Discuss the health benefits of a plant-based eating pattern based on observational and randomized controlled studies.

List the potential mechanisms influencing insulin resistance and diabetes risk.

Describe various strategies for success when providing plant-based nutrition education and counseling.

09:00-09:55 Ketogenic Diet: Therapy for Evidence-based Applications

Presented by Beth Zupec-Kania, RDN, CD

*Recorded presentation will not be available to non-NAND members. Please watch live to obtain CEU credit.*

The Classic Ketogenic Diet (KD) was initially described in 1921 at the Mayo Clinic. Multiple randomized trials and prospective studies have confirmed its efficacy in people with medication-resistant epilepsy. Liberal versions of the Classic KD have been designed in recent years to make the diet simpler to manage. All variations of KDs are high in fat, moderate in protein, and restricted in carbohydrate. In the absence of significant carbohydrate, beta-oxygenation of fat generates the ketone bodies acetoacetate and beta-hydroxybutyrate which can be readily used as an energy source. New applications of KDs for neurologic, mitochondrial, endocrine disorders and certain cancers have emerged in recent years. As science continues to evolve, clinical and research opportunities for dietetic practitioners in this field will also grow. The American Academy of Nutrition and Dietetics published a practice paper in 2017 describing the role of the registered dietitian in managing KD therapy in epilepsy.

Learning Objectives:

Identify a blood biomarker that is helpful in monitoring ketosis.

List the three macronutrients in order of prevalence on all ketogenic diets.

Identify potential adverse effects during the initiation phase of ketogenic diet therapy.

10:00-10:15 Movement Break #1

10:15-11:15 Dietary Intervention to Modulate Parkinson’s Disease through the Gut-Brain Axis

Presented by Heather Rasmussen, Ph.D., RDN

The role of the gut microbiota in both gastrointestinal and systemic health has recently been recognized, including its importance in the gut-brain axis. One example of the influence of the gut-brain axis on health is Parkinson’s disease; recent evidence suggests that Parkinson’s disease may originate in the gut, and microbiota in those with Parkinson’s disease may differ from healthy individuals. While MNT for those with Parkinson’s disease is established, the role of diet in the etiology of Parkinson’s disease is less well known. It is tempting to consider that dietary interventions to modulate gut health, such as prebiotics, may influence Parkinson’s risk.

Learning Objectives:

Understand the components that comprise gastrointestinal (gut) health.

Describe the relation between gut and brain health.

Describe the mechanisms by which gastrointestinal health can impact host health, such as Parkinson’s Disease.

Identify strategies (prebiotics) to beneficially modify the gut microbiota to influence host health.

11:15-12:15 Unearthing the Evidence on Nutrition and Wound Healing

Presented by Trisha Furman, MS, RDN, LDN, FAND, FASPEN

Sponsored by Pentec Health

Learning Objectives:

Identify the role of nutrition in wound healing.

Examine the impact of malnutrition and non-nutritional factors on wound healing.

Discuss nutritional management of acute and chronic wounds.

12:15-01:00 Awards Presentation and Lunch Break

01:00-02:30 Food Dignity®: A New Paradigm to Address Food Insecurity During the COVID-19 Pandemic and Beyond

Presented by Clancy Cash Harrison

Sponsored by Nebraska Beef Council

Clancy Cash Harrison dramatically and permanently shifts the conversation around food access, health, and social responsibility. She shares how her journey of self-awareness, vulnerability, and courage transformed her into an internationally recognized thought leader.

Clancy shows audiences how to reflect on their own assumptions so they can advocate for what she has branded Food Dignity® in their organizations, communities, and families. This interactive keynote integrates research and statistics with Clancy’s thought-provoking storytelling to show audience members how to shift from being a “food expert” to being an advocate for healthy food access.

Audiences will awaken (or reinvigorate) their sense of professional responsibility and gain new knowledge and skills to improve access to healthy food for everyone. Clancy inspires nutrition professionals to initiate effective collaboration, nurture Food Dignity®, improve health outcomes, and bust through the stigma associated with access to healthy food.

Learning Objectives

After this presentation, the attendees should be able to describe the role of Registered Dietitians with food insecurity and demystify the hidden epidemic of food insecurity.

After this presentation, attendees should be able to distinguish patients at risk for malnutrition related to food insecurity and explain the connection between food access and overall health.

After this presentation, attendees should be able to identify innovated solutions to improve access to healthy food for their patients.

02:30-02:45 Movement Break #2

02:45-03:45 Taste Receptors in the Tongue and Tummy

Presented by Sunil Sukramaran, Ph.D.

Taste is a gatekeeper of nutrition that plays an outsized role in regulating feeding habits. Over the last few decades, the receptors and downstream components for taste signaling have been identified, although several open questions remain. Interestingly, taste receptors are also expressed in other tissues involved in nutrient sensing such as those in the intestine, pancreas adipose tissue and brain. In this talk, I will describe the mechanisms of taste signaling and the role of taste receptors in the taste buds and the intestine in regulating appetite and satiation. Loss of taste is one of the major causes of cachexia in head and neck cancer patients and is frequently observed in the aged. A better understanding of the functioning of the taste system will help fight these conditions and prevent lifestyle diseases in the general population.

Learning Objectives:

Food additives such as artificial sweeteners and bitter blockers.

Management of Cancer Cachexia and taste loss.

03:45-0:500 Annual NAND Member Meeting

Total CEU Hours: 6.50

May 20 Agenda

08:00-08:55 Motivational Strategies in Managing Patients with Diabetes

Presented by Marlissa Brown, MS, RDN, CDE, CDN

This webinar was fully funded by the Centers for Disease Control and Prevention of the U.S. Department of Health and Human Services (HHS). The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by CDC/HHS, or the U.S. Government.

• Achieving results when working with patients with diabetes can be complex. Often health care providers cover too much during short office visits leaving patients overwhelmed and non-compliant. Providing educational information alone is not enough to inspire change.

• When working with diabetes considerations must include strategies to address barriers as well as; meal planning, medication management, carbohydrate counting, recipe modifications, dining out, cultural considerations, multiple diagnoses and more. Of course, not all can be provided at one time.

• The key to success is to first identify your patient’s goals and needed strategies to achieve them. Motivational counseling methods should be used when targeting these goals. Couple this with education designed to provide easily implemented, small manageable steps customized for each patient’s needs. This session will provide goal setting, motivational methods, and tools to help ensure successful actionable steps when working with your patients with diabetes.

• Learning Objectives

o Participants will be able to list motivational strategies to help overcome patients’ barriers to change.

o Be able to identify gaps in a patient’s diabetes care and determine dietary steps needed to achieve better AIC levels.

o Describe strategies in helping patients to determine health goals.

o List steps needed to develop an action-oriented plan to implement education for patients with diabetes.

09:00-09:55 IDDSI: The International Dysphagia Diet Standardization Initiative

Presented by Angela Pacaro-Tucker, MA, CCC-SLP

• IDDSI, the International Dysphagia Diet Standardization Initiative, is going to become the new evidence-based standard of care for safe and appropriate dysphagia diets. Standardization across the globe is essential so that transfer of care occurs seamlessly. This presentation will cover what IDDSI is, and why it is needed. Each IDDSI level will be discussed, including some of the methods of food auditing for compliance. Resources will be provided, and there will be discussion about implementation.

• Learning Objectives:

o Understand the origination of and necessity for IDDSI.

o Describe each of the IDDSI levels.

o Have a basic understanding of food auditing methods.

o Describe how IDDSI improves patient safety related to aspiration events.

10:00-10:15 Movement Break #1

10:15-12:15 When Elimination Diets Aren’t the Answer: Caring for our Clients with Eating Disorders and Digestive Disorders

Presented by Marci Evans, MS, CEDRD-S, LDN

• Gastrointestinal complaints plague over 90% of eating disorder patients at all levels of care. These complaints compromise quality of life, exacerbate negative body image, and stall efforts toward full recovery. In this information packed session, eating disorder expert Marci Evans will explain the complex intersection of GI and eating disorders, the newest research related to the gut microbiome, and interventions that support both conditions simultaneously. You will leave with a multi-faceted toolbox of non-triggering interventions to vastly improve the quality of life of your clients.

• Learning Objectives

o Describe at least 3 key factors the link eating disorders and functional gut disorders.

o Properly and specifically assess gastrointestinal symptom etiology within the context of the eating disorder.

o List at least 3 dietary interventions that support eating disorder recovery and overall gut function.

12:15-01:00 Lunch Break

01:00-01:55 Harness Your Brain Power through a Plant Based Diet

Presented by Linda Arpino, MA, RDN, CDN, FAND

Sponsored by Academy of Nutrition and Dietetics Vegetarian Nutrition Practice Group

*Recorded presentation will not be available to non-NAND members. Please watch live to obtain CEU credit.*

• The Academy of Pediatrics created a new policy statement in 2018 which aims to ensure kids get key nutrients for brain development for cognitive ability. It was entitled, “Advocacy for Improving Nutrition in the First 1000 Days to Support Childhood Development and Adult Health.” Research reveals the rapid and complex sequences of brain growth that takes place between conception and age.

• Nutrition screening, assessment, and education at all stages of life will be reviewed including the effects of nutrient imbalance and chronic disease. The plant-based way of eating not only creates benefits in brain health but many chronic diseases. A review of key nutrients to monitor will be included in this presentation and differences in definitions of different vegetarian diets. Understanding the importance of the food choices made on a plant-based diet will be addressed.

• Learning Objectives:

o Learn what nutrients to assess from food choices starting at birth and throughout the life cycle impact brain health.

o Identify medical conditions that impact the brain.

o Learn how to create nutrition education materials to sustain the brains vitality and be culturally sensitive.

02:00-02:15 Movement Break #2

02:15-03:15 Current Treatment and Outcomes for Children with Special Needs

Presented by Harriet Cloud, MS, RD, FAND

Sponsored by Children’s Center for the Child and Community

• This presentation will define children with special needs and the problems they face in achieving adequate nutrition, growth, and development.

• Medical nutrition therapy for these children focuses on the medical problems they often face such as malnutrition, cardiac defects, pulmonary problems and feeding problems. Case studies will be used for children with special needs such as cerebral palsy, Down syndrome, spina bifida, Prader Willi syndrome, and neurological disorders. Feeding problems in this population is a major issue influencing the outcome of their treatment along with the medications frequently used. The importance of follow-up in their treatment and how nutritional counseling can be involved will be included.

• Learning Objectives:

o Recognize the nutritional differences in children with special needs.

o Review differences in nutrition assessment and current procedures for children with special needs. Including anthropometrics, dietary intake, biochemical measures and feeding skills.

o Development of appropriate medical nutrition therapy for conditions identified and treated in children with special needs.

o Recognize the need for appropriate counseling related to the medical nutrition therapy.

o Recognize the need for reviewing current research in working with children with special needs.

Total CEU Hours: 6.00

Location

Online event

Refund policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

Organizer Nebraska Academy of Nutrition & Dietetics

Organizer of NAND (Virtual) Annual Conference 2021

The Nebraska Academy of Nutrition and Dietetics is an affiliate of the Academy of Nutrition and Dietetic and has been serving citizens of Nebraska since 1935. Academy members are the nation’s food and nutrition experts, translating the science of nutrition into practical solutions for healthy living.

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