Session Descriptions

* Interprofessional Continuing Education session (IPCE).
** All times shown are Central Daylight Time. Presenters, and agenda timing, and credit count are subject to change.

Sunday, May 4

Leveraging Culinary Medicine to Promote Health Equity*

Christina Badaracco, MPH, RDN, LDN, Heidi Davis, MSW, and Jaclyn Albin, MD, CCMS, DipABLM

Culinary medicine (CM) presents an engaging, evidence-based means to help advance health equity by reaching and empowering historically-marginalized and underserved communities. CM’s focus is to improve overall health through food and cooking and act as a foundational aspect of culture.

Registered dietitian, Christina Badaracco, social worker, Heidi Davis, and physician Theresa Stone, will begin with a brief background on CM. They will discuss the importance of adapting CM programming and nutrition recommendations to reflect multicultural communities and describe how to use recipes as frameworks to teach healthy behaviors. The team will discuss how CM empowers providers to perceive culturally relevant foods as healthy, practice cultural humility, and identify possible community partners to engage with when delivering accessible programs. They will also offer concrete examples of healthcare systems and professional organizations that put these tactics into action.

The presentation will include a case-study focused on an example of a CM program within an institution that relies on interdisciplinary collaboration to achieve optimal patient outcomes. Learners will be led through a breakout discussion that encourages creative thinking when applying CM in their own practice settings. This interprofessional group of experts will inspire practitioners to collaborate to advance CM in their own area(s) of practice and organizational context.

Learning Objectives:

Identify ways to adapt CM programming to meet the needs and preferences of diverse patient populations.
Describe how to use CM as an evidence-based tool to increase access to and engagement with nutritious food by both providers and patients.
Define potential roles of both external community partners and interprofessional clinician team members in developing, implementing, and evaluating CM programming.
Describe how an interprofessional approach to CM can be used to most effectively and comprehensively improve patient health outcomes and address inequities.

About Our Presenters:

Christina Badaracco, MPH, RDN, LDN, works as a healthcare consultant and thought leader, focusing on evidence generation and advancing the role of nutrition in health care. She also regularly writes, teaches, and develops curriculum and clinical programs involving nutrition, culinary medicine, and sustainable agriculture—including coauthoring The Farm Bill: A Citizen’s Guide and Mix It Up: The Culinary Medicine Cookbook for Mixing Things up in the Kitchen, developing and directing award-winning culinary medicine trainings for various health care professional associations, publishing five cookbooks with the Transamerica Institute, and co-developing a culinary medicine course at the Georgetown University School of Medicine and lifestyle medicine shared medical appointment series for MedStar Shah in the DC metro area. In her previous full-time role at Avalere, a health care advisory firm, she led various client projects involving policy strategy, stakeholder engagement, and mixed-methods research to improve care delivery, patient outcomes, and health equity. Christina previously worked for the EPA, Teaching Kitchen Collaborative, Oakland Unified School District, NIH Clinical Center, and other organizations. She serves as president of the DC Metro Academy of Nutrition and Dietetics, Slow Food DC board member, founder of the Teaching Kitchen Collaborative’s nutrition working group, and a leader in various other organizations. Christina earned her Master of Public Health from the University of California, Berkeley, and her bachelor’s degree in Ecology and Evolutionary Biology, with a minor in Italian Language and Culture, from Princeton University. She completed her dietetic internship at Massachusetts General Hospital and was selected as a 2024 Rising Leader, 2023 Emerging Dietetic Leader, and 2021 Recognized Young Dietitian of the Year by the Academy of Nutrition and Dietetics.

Heidi Davis, MSW, is the Manager of Providence’s Community Teaching Kitchen in Portland, Oregon, and thrives on inspiring hope and healing through partnerships that build sustainable communities with access to nutritious food. Since 2014, Heidi has worked to develop a comprehensive, hospital-based teaching kitchen model that nourishes wellness through its food pharmacy, culinary medicine, and prescription gardening programs.

Heidi completed her master’s in social work at Portland State University and her research interests include the intersection of unmet social needs, social drivers of health, and equitable health care, as well as evaluating the critical link between food insecurity and patient outcomes.

Jaclyn Lewis Albin, MD, CCMS, DipABLM, is an Associate Professor of Internal Medicine, Pediatrics, and Public Health and founding Director of the Culinary Medicine program at the University of Texas Southwestern Medical Center in Dallas, Texas.

Dr. Albin is board certified in lifestyle medicine and is a certified culinary medicine specialist (CCMS). She teaches nutrition through hands-on cooking classes to students, health care professionals, and the community. She developed the first Culinary Medicine (CM) Clinical Service Line in the United States, integrating a variety of interprofessional CM consults into patient care. She also serves as the founding Associate Program Director for the combined Internal Medicine/Pediatrics Residency Program and remains dedicated to educational innovation in a variety of domains.

Dr. Albin serves as the inaugural Medical Director of Food is Medicine Innovation in the Center for Innovation at Value at Parkland Health. Through partnership with colleagues in the O’Donnell School of Public Health, she builds creative collaboratives between health systems and community organizations to advance sustainable strategies promoting food security and health equity.

Dr. Albin serves on the national advisory boards for the American College of Culinary Medicine and the international Teaching Kitchen Collaborative and studies the impact of culinary medicine in medical education, community settings, and patient care. Dr. Albin is a sought-after speaker, media source, and scientific voice in Culinary Medicine, Lifestyle Medicine, and food is medicine spaces. She is passionate about disruptive innovation within healthcare to promote multisector collaboration and drive positive change at a population health level. In her free time, she loves to travel, read, garden, and cook delicious, nourishing food that her adolescent children will actually eat!

Overcoming Systemic Barriers: Implementing the AAP's New Pediatric Obesity Guidelines in Health Care*

Andie Lee Gonzalez, PhD, MPH, RDN, LD, FAND, Erika Estrada-Ibarra, RN, PhD Student, and Kimberly Avila Edwards, MD, MSHCT, FAAP

Obesity in children is defined as a body mass index (BMI) at or above the 95th percentile by the Centers for Disease and Prevention’s sex-specific BMI-for-age growth charts.1 More than 14 million US children, including 22% of adolescents, meet the criteria for obesity.2 The American Academy of Pediatrics’ (AAP) new obesity guidelines offer a comprehensive framework for addressing childhood obesity through evidence-based clinical practices, updated policies, and systemic changes.

This session features a dietitian, a nurse, and a pediatrician – a truly interprofessional group of health care practitioners. Dr. Gonzalez, Dr. Avila Edwards, and Erika Estrada-Ibarra will highlight the need for ongoing research to evaluate the long-term efficacy and adaptability of these guidelines in diverse pediatric populations and provide collaborative strategies the interprofessional team can use when caring for pediatric populations at risk for or struggling with obesity.

Learning Objectives:

Identify and implement the new AAP guidelines in daily pediatric care to improve patient outcomes.
Advocate for policies that support the guidelines while addressing the systemic barriers to effective obesity management.
Determine areas for further research to assess the long-term impact and effectiveness of the guidelines in various populations.
Collaborate with other care team members when implementing the new AAP guidelines for improved patient outcomes.

References:

Centers for Disease Control and Prevention. Defining child BMI categories: BMI and BMI categories for children and teens. Accessed March 13, 2023. https://www.cdc.gov/obesity/basics/childhood-defining.html
Centers for Disease Control and Prevention. Childhood obesity facts; prevalence of childhood obesity in the United States. Accessed March 13, 2023. https://www.cdc.gov/obesity/data/childhood.html

About Our Presenters:

Kimberly Avila Edwards, MD, MSHCT, FAAP, is a general pediatrician and the Associate Chair of Advocacy for the Department of Pediatrics at Dell Medical School. She is a graduate of Harvard College, where she graduated magna cum laude with an AB in Biochemistry. She went on to complete her medical degree at Harvard Medical School. Dr. Edwards completed her pediatric training at Baylor College of Medicine/Texas Children’s Hospital and in August 2024, she received her Master of Science in Health Care Transformation.

Dr. Avila Edwards has experience practicing general pediatrics in a private, multispecialty group practice, an academic ambulatory clinic, and onboard a mobile clinic that served as a medical home for uninsured children. Dr. Avila Edwards co-founded the Texas Center for the Prevention and Treatment of Childhood Obesity at Dell Children’s Medical Center in 2010; served on the editorial board for America Academy of Pediatrics (AAP) Healthy Active Living for Families project; and was on the steering committee for the AAP’s Institute for a Healthy Childhood Weight from 2012-2016. She was one of the coauthors of the 2023 AAP Clinical Practice Guideline for the Evaluation and Treatment of Children and Adolescents with Obesity.

Andie Lee Gonzalez, PhD, MPH, RDN, LD, FAND, serves as a US Pediatric Medical Science Liaison for Abbott Nutrition, a division of Abbott. In this role, she provides over 80 continuing professional education presentations annually to health care professionals. She is also an adjunct professor at South Texas Community College. Dr. Gonzalez is involved in professional leadership at the local, state, and national levels. She has served on the Latinos and Hispanics in Dietetics and Nutrition executive committees in various roles. In 2019 she completed the Academy of Nutrition and Dietetics Leadership Institute. She currently serves as the president for the Texas Academy of Nutrition and Dietetics, serving over 4,000 RDs and DTRs across the state of Texas. Her research interests include pediatrics, health equity, leadership and a focus on Hispanic/Latino health. In 2023, Dr. Gonzalez was lead author for a publication focused on promoting health equity for the Hispanic population through improved access to malnutrition screening and intervention.

Dr. Gonzalez earned a bachelor’s degree in Dietetics and Nutrition, a Master of Public Health (MPH) and clinical training at Michigan State University (MSU) in East Lansing, Michigan, and completed her PhD in Organizational Leadership from Our Lady of the Lake University in San Antonio, Texas.

Erika Estrada-Ibarra is a BSN-prepared nurse and second-year DNP-FNP/PhD student at Johns Hopkins School of Nursing. She completed her BSN at Texas A&M University-Corpus Christi and gained clinical experience in pediatric care at Driscoll Children’s Hospital. Her research interests revolve around obesity prevention and food security among Hispanic/Latino families.

How to Improve Fertility Outcomes (In the Kitchen)*

Judy Simon, MS, RDN, CD, CHES, and Angela Thyer, MD

A growing body of evidence suggests nutrition and lifestyle modifications play an important role in optimizing fertility to create successful pregnancies. Comprehensive improvements in the nutritional and health status of women before and during pregnancy can contribute to optimal fetal growth, better outcomes in childbirth, and the potential for better long-term health in both the mother and child.

Join dietitian Judy Simon and reproductive fertility physician, Angela Thyer, as they discuss the fundamentals of fertility and take a deep dive into nutrition and lifestyle behaviors that can be recommended before conception to improve outcomes. The duo will discuss assisted reproductive technology, the use of dietary supplements, male fertility, culinary medicine, and weight bias in fertility treatment. Judy and Angela have been working together for years; they have a true understanding of how collaboration on interprofessional teams can lead not only to better fertility outcomes but also improved patient health outcomes, too.

Learning Objectives:

Discuss the impact nutrition and lifestyle have on fertility success for men and women. 
Implement the process of nutritional assessment, diagnosis, and treatment when working with men and women who are seeking fertility assistance. 
Integrate culinary medicine and MNT during preconception and fertility treatment to enhance pregnancy outcomes.
Implement interprofessional principles that support improved fertility outcomes.

About Our Presenters:

Judy Simon, MS, RDN, CD, CHES, is an esteemed registered dietitian nutritionist with a focus on reproductive health. As the founder of Mind Body Nutrition, PLLC, she integrates a comprehensive approach that combines nutrition therapy, mindfulness, and intuitive eating to help individuals improve their health and fertility. Judy specializes in fertility, PCOS, eating disorders, and weight-inclusive health care.

She is actively involved in the professional community, having served in leadership roles with the American Society of Reproductive Medicine Nutrition Special Interest Group and the Seattle Tacoma Reproductive Society. Judy is also a Fellow of the Academy of Nutrition and Dietetics, highlighting her leadership and expertise in nutrition.

Her work emphasizes a non-judgmental, inclusive approach to health, and she is the co-founder of the Food For Fertility program. In addition, Judy co-authored ”Getting to Baby: A Food-First Fertility Plan to Improve Your Odds and Shorten Your Time to Pregnancy,” which offers a science-backed, nutrition-centered approach to fertility. Judy frequently contributes expert content to leading publications, including The New York Times, Seattle Times, National Geographic, VeryWell Health, U.S. News & World Report, and others.

Judy’s expertise and compassionate approach continue to inspire individuals to achieve healthier, more fertile lives.

Dr. Angela Thyer, MD, stands at the intersection of reproductive medicine and lifestyle optimization. As a distinguished graduate of Duke University and triple board-certified physician, she brings unprecedented depth to fertility care through her innovative integration of reproductive endocrinology, lifestyle medicine, and behavioral science. Her pioneering work includes the co-development of the Food for Fertility program and book, “Getting to Baby,” which translates complex medical science into lifestyle strategies.

Currently advancing her expertise in behavioral science at the London School of Economics, Dr. Thyer continues to push the boundaries of conventional fertility wisdom by incorporating whole-health solutions and evidence-based lifestyle modifications. Her unique background as an ever-curious physician, plant-based chef, and behavioral scientist, allows her to bridge the gap between medical intervention and practical lifestyle implementation.

Monday, May 5

Whole Child Healthy: Helping Families Resist Dichotomies, Bias, and Stigma

Jill Castle, MS, RDN, LDN

As nutrition professionals, we’re charged with helping families raise healthy children – no matter their size – while also prioritizing their mental well-being. Yet, we live in a weight-centric, food-phobic society where dichotomies, bias, and stigma about food and bodies prevail. This creates additional stress and contradictory beliefs and behaviors for both families and individuals. How can we help children grow up healthy without harming their self-esteem and body image?

In this timely session, Jill Castle outlines a practical roadmap that dietitians and health care providers can use to support young people and their families in establishing positive health habits, while also creating heightened awareness of the social issues, health concerns, and psychological effects of growing up in today’s culture. Jill will help nutrition professionals identify and develop the skills and conversation starters to help families resist size bias and stigma, as well as discover time-saving techniques that convert positive lifestyle behaviors into applied practice.

Learning Objectives:

Implement a variety of actionable lifestyle behaviors to improve children’s overall health and well-being, without causing harm.
Provide families with language and dialogue they can use to resist size-centric paradigms.
Counsel clients and families on simple time-saving techniques to transfer positive lifestyle behaviors into applied practice.

About Our Presenter:

Jill Castle, MS, RDN, LDN, is one of the nation’s premier childhood nutrition experts. The founder and CEO of The Nourished Child®, a nutrition education website and podcast, Jill has authored multiple books, including “Kids Thrive at Every Size.”

Known for her inspiring and practical whole-child approach to young people’s health and wellbeing, Jill blends current research with common-sense advice to ensure children can thrive at every size. An expert reviewer for Parents.com, Jill has been a guest expert for CNN, The Washington Post, The New York Times, and many other outlets. Jill is the mother of four adult-ish children and lives in Massachusetts with her husband, Jon.

The Polyphenol Effect: Gut Microbiome, Inflammation, and the Brain – A Research-Based Approach to Culinary Medicine for Cognitive Health

Maggie Moon, MS, RD, and Britt Burton-Freeman, PhD

The gut microbiome plays a crucial role in regulating inflammation, with implications for brain health. Dietary polyphenols play an important role through both direct and indirect bioactivities on the host and microbial (meta)genomes. With an aging population and few effective therapeutic options for cognitive decline, preventive dietary strategies to support brain health are critical.

Maggie Moon, MS, RD, and Britt Burton-Freeman, PhD, will provide foundational insights into the bioavailability of and the latest research on polyphenols, the gut microbiome, and inflammation, while providing a bridge to cardiometabolic health. Translating research to practice, learn how to identify uniquely high polyphenol foods and empower patients and practitioners alike to integrate scientific findings into actionable nutrition strategies for optimizing brain health.

Learning Objectives:

Describe the intersection of dietary polyphenols and inflammation via the gut microbiome.
Explain the relationship between inflammation and cognitive decline.
Identify examples of high-polyphenol foods.
Counsel clients on practical strategies to incorporate high-polyphenol foods into their diets to support a healthy gut microbiome, reduce inflammation, and improve brain health.

About Our Presenters:

Maggie Moon, MS, RD, is a Columbia University-educated, culinary school-trained, award-winning registered dietitian and best-selling author with clinical training from New York Presbyterian Hospital of Columbia and Cornell Universities. She consults for government agencies, national non-profits, and global brands, and serves on multiple expert advisory boards.

The 2nd edition of her best-selling book, The MIND Diet: A Scientific Approach to Enhancing Brain Function, was published in December 2024. It is fully updated with new tips and tools based on the latest research and reader feedback. This is a book for anyone looking for practical nutrition solutions to enhance cognitive resilience, metabolic health, and mental well-being.

For professionals, Moon authored the Neurologic Disorders chapter in Krause and Mahan’s Food and the Nutrition Care Process textbook, and the Brain Health chapter in The Culinary Medicine Textbook, a comprehensive guide for community health initiatives.

She has shared her expertise with millions through state, national, and international conferences, as well as broadcast, print and online media. She is based in Los Angeles, where she enjoys hiking with her husband, cooking with her octogenarian mom, and creating content for @minddietmeals.

Britt Burton-Freeman, PhD, is Professor and Chair of the Department of Food Science and Nutrition, and Director, Center for Nutrition Research (CNR), Institute for Food Safety and Health at the Illinois Institute of Technology (Illinois Tech). Dr. Burton-Freeman’s research investigates dietary strategies to address risk factors of cardio-metabolic diseases focusing on plant foods/ingredients and their unique nutritional/phytochemical attributes. Her research characterizes the polyphenol profile of various fruits and spices tracing their metabolic consequences after human ingestion, including their dynamic relationship with the gut microbiome influencing metabolite pools affecting local and systemic physiology and health status.

Dr. Burton-Freeman also studies human variability in response to diet as part of NIH’s Nutrition for Precision Health powered by the All of Us Research Program. Dr. Burton-Freeman is actively involved in multiple professional societies dedicated to health and disease abatement, publishes in top journals and is co-Editor-in-Chief of Nutrition and Healthy Aging. She received her BS in Dietetics from the California State University, Chico; her MS and PhD in Nutritional Biology from the University of California, Davis; and completed a postdoctoral fellowship in the Department of Internal Medicine at University of California, Davis. Dr. Burton-Freeman has held professional appointments in academia and the biotech industry, leading research programs and teams to deliver on basic and clinical science objectives.

Intuitive Eating: Is This Framework Right for Everyone?

Carrie Dennett, MPH, RDN

Intuitive Eating, an evidence-based, weight inclusive model with 10 principles, a validated assessment scale and more than 200 studies to date, has become exponentially more popular in the past decade, among both dietitians and consumers. Since its inception in 1995, many dietitians have adopted it as a primary framework for working with clients. But it has also received criticism that it’s not an appropriate tool for many individuals, including those from marginalized communities and those who are neurodivergent or have a history of trauma. This criticism has received pushback from some Intuitive Eating dietitians.

Who is Intuitive Eating for, and how can dietitians take a more nuanced approach if they decide that integrating this framework is the right approach for their clients?

Join Certified Intuitive Eating Counselor Carrie Dennett for a session that will offer RDs a lot of food for thought. Carrie will provide clear steps to help practitioners understand situations that require only a selection of tools from the Intuitive Eating toolbox, or the use of the entire toolbox.

Learning Objectives:

Summarize the origins of the Intuitive Eating framework and who it is intended for.
Explain the limitations of this framework as it relates to certain types of clients.
Examine personal biases regarding the use of this framework.
Assess which Intuitive Eating principles are appropriate for a specific client.
Establish a more nuanced, skilled approach for integrating Intuitive Eating into nutrition counseling.

About Our Presenter:

Carrie Dennett, MPH, RDN, is a Pacific Northwest-based nutrition therapist, certified Intuitive Eating counselor, journalist, author and speaker. She writes a weekly nutrition column for The Seattle Times and contributes regularly to Today’s Dietitian Magazine.

Carrie is the creator of the Audible Original course “Mindful Eating” and author of “Healthy For (Your) Life: A Non-Diet Approach to Optimal Well-being,” which blends intuitive and mindful eating with a non-diet approach, current nutrition science, and a lot of nutrition myth-busting. Carrie brings these principles to her virtual private practice, NutritionByCarrie.com. She is a second-career dietitian who worked as a newspaper journalist for many years before earning her Master of Public Health in nutritional sciences from the University of Washington.

Dynamic Duo: How Teaming Up Can Help Your Business Thrive

Jackie Topol, MS, RD, CDN, and Kristy Del Coro, MS, RDN, LDN

Partnerships can be an effective way of growing your business through having shared goals, complementary strengths, accountability, and more. Having been in business together for nearly 10 years, Jackie Topol and Kristy Del Coro know a thing or two about what works when working together. The duo will share the key components of successful partnerships, what critical issues need to be considered before getting into business with another person, and how a strategic partnership can help a business grow.

Between developing a business plan, creating and delivering content, managing clients, staying up to date on research and trends, handling administrative responsibilities, accounting, sales, and marketing, it’s nearly impossible to do it all alone, let alone do it well. The good news is you don’t have to be a solo practitioner if you don’t want to. By highlighting insights from other dietitian duos and business partnerships in different areas of dietetics, Jackie and Kristy will provide a better understanding of the many benefits and opportunities that can result from business partnerships.

Learning Objectives:

Identify key components of a successful business partnership.
Discuss important factors that must be considered when developing a business partnership.
Describe the benefits of creating a partnership with another registered dietitian nutritionist.

About Our Presenters:

Kristy Del Coro, MS, RDN, LDN, is a culinary nutritionist based in Southern Maine. With over 15 years of experience, Kristy combines her strong foundation in clinical nutrition with her professional culinary skills to develop healthy, flavorful recipes and educate others on how to apply nutrition science in the kitchen.

Kristy is the co-founder of the Culinary Nutrition Collaborative (CNC), a continuing education and consulting platform, as well as a freelance food and health writer and recipe developer. She’s trained in and worked for a Michelin-star restaurant group that focused on seasonal, sustainable, and nutritious menus, and she’s consulted for myriad food service operations and global food companies. Formerly, during her time in New York City, Kristy served as an adjunct faculty member at her alma mater, New York University, where she developed and taught a culinary course for nutrition students. This experience made her realize that there is a significant gap in most nutrition education programs when it comes to connecting nutrition science and practical application in the kitchen, leading her to develop the Culinary Nutrition Collaborative with fellow culinary RD, Jackie Topol.

Kristy has been featured as a culinary nutrition expert in national and international publications including The New York Times, The Wall Street Journal, Bon Appétit, and CNN.com, and was named one of the “40 under 40 Rising Stars” in FSR Magazine in 2014. As a writer, Kristy is passionate about highlighting foods and products that are healthy for both individuals and the planet, combining her values that support a sustainable food system and personal health, while also prioritizing great taste.

Jackie Topol, MS, RD, CDN, is a registered dietitian and culinary nutritionist whose mission is to help people use food-as-medicine to manage and reverse a variety of health conditions. Jackie holds a master’s degree in clinical nutrition from New York University and has over 15 years of experience in culinary arts.

Jackie began her career at one of the top hospitals in the nation, seeing a wide range of patients, from those who were looking to prevent disease to those with critical illnesses. In 2020, Jackie opened her private practice where she primarily focuses on disease prevention and sees patients who have prediabetes and high cholesterol. In addition to her clinical work, Jackie has been leading health-focused cooking demos and classes for all age groups in a variety of settings, both in-person and virtually.

Jackie co-founded the Culinary Nutrition Collaborative (CNC) with fellow RD, Kristy Del Coro, in 2017 because they both felt there was a gap in training for dietitians on how to translate nutrition science in the kitchen. CNC offers year-round continuing education events for dietitians and health care professionals, as well as culinary nutrition consulting for businesses in the food industry. Featuring workshops on hot topics in the field and an entire series dedicated to global cuisine, their platform reaches thousands of health care professionals across the nation and around the world.

Enhancing Nutrition Outcomes Through Interdisciplinary Team Collaboration: A Comprehensive Approach*

Arlayna Jackson, MDS, RDN, LDN, and Claire Daniels, CCC-SLP, ADOR

Malnutrition and its associated consequences impose a substantial burden on the health care system, and while it is a common condition, it is often underrecognized and undertreated. For these and many other reasons, there is a critical need for an interdisciplinary team (IDT) approach when developing comprehensive malnutrition programs for the older adult in long-term care.

In this session, Arlayna Jackson and Claire Daniels – members of an interdisciplinary team of clinicians at a long-term care facility – will share strategies for optimizing malnutrition interventions, Their discussion will include the implementation of malnutrition risk assessments, enhanced documentation practices using the AAIM* criteria and conducting the nutrition focused physical exam, as well as effective communication and strategies to address challenges in a fast-paced health care environment.

Learning Objectives:

Evaluate existing malnutrition programs and recommend enhancements that may improve patient outcomes in post-acute long-term care settings.
Analyze the significance of a comprehensive malnutrition program, including the advantage an interdisciplinary team (IDT) can provide for patients and practitioners alike.
Identify and articulate strategies that address challenges when implementing malnutrition program enhancements.

*AAIM = Academy of Nutrition and Dietetics and American Society of Parenteral and Enteral Nutrition Indicators for Malnutrition

About Our Presenters:

Arlayna Jackson, MDS, RDN, LDN, 2019 master’s alumnae of the University of Texas at San Antonio with over 1,200 hours of dietetic internship, is a wholesome, well-rounded individual with extensive experience in a diverse number of health care and nutrition settings. Being a natural caretaker at heart, Arlayna stepped into her role as Nutrition Care Manager to provide compassionate nutritional care to the residents of the Army Residence Community, while facilitating wellness and positive change within the community.

Arlayna has been with The Army Residence Community and Morrison Living for five years and expanded her role as Regional Clinical Nutrition Manager in 2022. Her commitment to long-term care is evident in her pursuit of becoming a board-certified Specialist in Gerontological Nutrition (CSG). In recognition of her exceptional contributions, Arlayna was honored as CCL Hospitality Group’s (CCL-HG) Puree Champion in 2023 and CCL-HG Registered Dietitian of the Year in 2024. Outside the office, Arlayna enjoys creative cooking, nannying, tutoring students, fostering animals, and going on outdoor adventures.

Claire Daniels, CCC-SLP, ADOR, earned her Master of Arts in Speech Language Pathology from Our Lady of the Lake University in 2023. After her studies, Claire completed 1,260 hours of supervision as a clinical fellow and is now licensed as a CCC-SLP (Certificate of Clinical Competence in Speech Language Pathology). She is eager to further her knowledge in the field and aspires to pursue a PhD in the future.

Currently, Claire works at the Army Residence Community, where she is dedicated to her professional growth with a focus on specializing in dysphagia. Outside of her career, Claire cherishes spending time with friends, family, and her two dogs, Bronco and Maverick.

Life After GLP-1 Agonist Therapy for Weight Loss*

Su-Nui Escobar, DCN, RDN, FAND

There are several critical aspects of patient care and management following the discontinuation of GLP-1 receptor agonist therapy for weight loss, including weight regain, increased appetite and cravings, changes in body composition, and the potential for medication reinitiation.

In this case study-based session, Dr. Su-Nui Escobar will explore the latest evidence on weight management and practical observations from clinical practice. Designated specially for practitioners working as part of a care team, attendees will gain comprehensive insights into effective post-therapy nutrition and wellness strategies that support long-term weight stability as well as effective care team collaboration.

Learning Objectives:

Review the data and evidence-base surrounding weight regain trends following the cessation of semaglutide and tirzepatide.
Explore the factors that influence weight regain after treatment discontinuation.
Discuss practical nutrition and wellness strategies that help mitigate weight regain risks.
Implement patient counseling approaches across the heath care team for sustaining long-term weight management outcomes.

About Our Presenter:

Dr. Su-Nui Escobar, DCN, RDN, FAND, is a doctor in clinical nutrition and a registered dietitian nutritionist with a passion for helping individuals on GLP-1 medications optimize their weight loss journey. Recognizing the unique nutritional needs and challenges faced by those taking weight loss medications, Dr. Escobar combines her extensive experience counseling patients with her expertise as a dietitian and researcher.

In addition to her work with patients, Dr. Escobar has spoken at national conferences, training other health care professionals on nutrition for these medications. She has also taught nutrition at Nova Southeastern University’s Dr. Kiran C. Patel College of Osteopathic Medicine and is a former spokesperson for the Academy of Nutrition and Dietetics.

Tuesday, May 6

What’s Eating Your Clients? Understanding Epigenetics and Early Childhood Feeding Experiences to Solve Eating Problems*

Jessica Setnick, MS, RD, CEDS-C, and Carrie Boyd Lutter, LCSW, RD, LD, CEP

Dysfunctional eating behaviors such as chronic dieting, emotional overeating, an obsession with the ingredients in food, and more can be difficult to modify with standard behavioral interventions. These struggles are real and can greatly impact a person’s life, physically, socially, and emotionally.

Eating disorder and child feeding experts Jessica Setnick and Carrie Lutter will open the door to a rarely considered factor when practitioners approach patients struggling with dietary change: the lasting impact of early childhood feeding experiences, intergenerational eating patterns and epigenetically-influenced traits. Jessica and Carrie will discuss the availability of a variety of tools that will help all members of the care team explore these factors. Examples will be given of methods to approach clients in a manner that will reduce shame, encourage disclosure, and provide a message of hope, while guiding each client to additional care if needed.

Learning Objectives:

Describe the connection between infant feeding and development of self-esteem.
Discuss the principles of the Division of Responsibility for child feeding.
Explain the lasting influence childhood eating experiences have on adult eating behavior.
Develop an interprofessional, weight-inclusive and supportive approach to care for clients for improved nutrition behaviors, attitudes, and health outcomes.

About Our Presenters:

Jessica Setnick, MS, RD, CEDS-C, and creator of Eating Disorders Boot Camp and Healing Your Inner Eater workshops, has one of the most recognizable names in eating disorder nutrition, thanks to 26 years as a dietitian, hundreds of professional and community presentations, dozens of publications, and her signature training workshop, Eating Disorders Boot Camp.

Now retired from patient care, Jessica consults with dietitians around the world and fights for better insurance coverage through the International Federation of Eating Disorder Dietitians Access to Care Project. Connect with Jessica at JessicaSetnick.com.

Carrie Lutter, LCSW, RD, LD, Certified Enneagram Practitioner, is a trusted expert in eating disorders, family dynamics, and personal growth, with over 24 years of experience helping families, individuals, and professionals thrive. Drawing on her training in family feeding dynamics, eating competence, and the Enneagram models, Carrie offers practical, compassionate guidance tailored to real-world challenges. Whether working with families to create harmony around the table or consulting with clinicians and businesses to foster understanding and growth, Carrie combines evidence-based strategies with a warm, accessible approach. Reach out to team up with Carrie at carrie@carrielutter.com.

Get Psyched: Using the Power Combo of Sports Psychology and Sports Nutrition*

Dana Angelo White, MS, RDN, ATC, and Dr. Devin Markle, PsyD, M.Ed, LPC

May is Mental Health Awareness Month and the perfect time to demonstrate the collaborative and interdisciplinary opportunities in sports psychology and sports nutrition.

Join dietitian Dana Angelo White and psychologist Dr. Devin Markle, as they discuss how members of the health care team can work together to optimize performance for athletes of all levels by practicing good nutrition and good mental health. Dana and Dr. Markle will explain the complexities of an athlete’s unique mind-body relationship and identify and explore key components that will aid clinicians in optimizing their client’s performance. Leave this session with knowing how to implement a collaborative model that puts the focus on a wholistic approach to wellness that includes fueling, sleep, stress management, and substance safety.

Learning Objectives:

Describe the key components of maintaining awareness relative to mental health and sports nutrition.
Implement the tenets of sports psychology into daily sports nutrition practice.
Counsel clients on the important roles sleep, stress, alcohol consumption, and diet play in positive performance outcomes.
Recommend foods and activities that can promote improved mental health in athletes.
Explore how collaboration among the health care team can improve clients’ health, well-being, and athletic performance.

About Our Presenters:

Devin Markle, Psy.D., is a licensed professional counselor and currently the Clinical and Sport Psychology Coach at Quinnipiac University. She is responsible for all the athletic programs and works to create individual, team and coaches’ workshops related to sports psychology since 2021. Prior to Quinnipiac, Dr. Markle most recently was a psychological assistant for the Fulton Psychological Group where she specialized in working with four to 18 year olds, providing counseling for mental health concerns as well as performance psychology. In 2018, she started her own private practice which specialized in helping athletes and business people to reach their highest level of performance.

From August 2015 to 2018, Dr. Markle served as the co-director of Mindset Development at the Mamba Sports Academy. She was responsible for training athletes of all ages and levels and implementing mental skills training with individuals. In addition, she helped design the NBA and NFL Pre-Draft Training Program while working with the Mamba Sports Academy.

Dr. Markle earned her bachelor’s degree in psychology and English at the University of Vermont in 2010. She then went on to earn her master’s in education in Counseling and Sport Psychology from Boston University in 2013. By 2020, Dr. Markle had also earned her PsyD in Clinical Psychology from California Southern University.

Dana Angelo White, MS, RDN, ATC, is a registered dietitian nutritionist, certified athletic trainer, journalist, nutrition and fitness consultant and author of 9 cookbooks, including the best-selling “Healthy, Quick & Easy Smoothies,” “DASH Diet Meal Prep for Beginners.” and the “Healthy Air Fryer Cookbook.”

Dana is the sports dietitian and clinical professor of Athletic Training and Sports Medicine at Quinnipiac University. She has been practicing as a dual credentialed clinician for over 15 years. She is an ambassador for F45 Training in Fairfield, Connecticut, a member of the USOC Sports Dietitian Registry and National Athletic Trainers’ Association liaison to the Sports and Human Performance Nutrition subgroup of the Academy of Nutrition and Dietetics. Dana is involved in several research projects and professional publications, covering topics including eating disorders in sport, professional nutrition practice, culinary medicine, and dietary supplement safety in sports medicine.

Dana is the nutrition expert for FoodNetwork.com and the founding co-author of the Healthy Eats Blog. She has also served on advisory boards for Verywell, Greatist, Applegate, Chobani and the Egg Nutrition Center. She has worked as a spokesperson for Gatorade, NOW Sports, National Honey Board, National Mango Board, and Cooking Light Magazine. She has made appearances on Good Day Street Talk, Food Network.com, Access Hollywood, ABC Nightly News, NBC Connecticut, CT Style, GMA Health, New York Live, and Great Day Connecticut. Dana’s work has been featured on Food Network.com, Verywell.com, Cooking Light.com, Today’s Dietitian, SHAPE, SEVENTEEN, Prevention, Muscle & Fitness, Men’s Health, Men’s Fitness, Maxim Health, Parade, and Better Homes and Gardens.

Dana earned her bachelor’s degree in Sports Medicine from Quinnipiac University and her master’s degree in nutrition education from Teachers’ College Columbia University. You will often find her HIIT training, making pizza in her backyard, or out on her paddleboard. She resides in Connecticut with her husband, three daughters, and Boston Terrier, Luna Margherita.

How to Ditch Dietitian Dissatisfaction and Make the Most of Your Career

Bonnie Taub-Dix, MA, RDN, CDN

In a profession where passion meets purpose, dietitians often grapple with being undervalued and undercompensated. A rise in dissatisfaction – as seen in forums from social media to clinical settings and in between – highlights the need for transformative approaches to boost dietitian’s career satisfaction and financial stability.

Award-winning author, registered dietitian nutritionist, and media personality, Bonnie Taub-Dix, will tackle dietetics dissatisfaction as she draws on data gleaned from a survey of hundreds of dietitians. Despite their extensive, science-based education and crucial role in health and wellness, many RDs feel overwhelmed and underappreciated. As an integral part of the health care team, it’s clear dietitians have a desire to shift from simply standing on the sidelines to not only actively participating but moreso succeeding in their careers.

If you’re ready to reclaim your passion and pride in dietetics, Bonnie will guide you through the process to do so. She will explain how to chart your path to a fulfilling future where you’re celebrated, not only for your expertise but also for your profound impact on public health. Leave this session ignited, equipped with strategies to make impactful changes in your job, and with a vision of a future where you are more satisfied professionally, personally, and financially. Reignite the joy in your practice and get the recognition you deserve as an indispensable health care professional.

Learning Objectives:

Explain key data points that demonstrate why dietitians may be dissatisfied with their careers, including role recognition, compensation, work/life balance, and more.
Improve career satisfaction and financial stability through engagement with various career-boosting forums, including traditional media outlets, social media channels, publishing, and population/community health.
Identify and implement tools that can be used in daily practice to help relieve and potentially resolve career challenges faced by dietetics professionals.

About Our Presenter:

Bonnie Taub-Dix, MA, RDN, CDN, is an award-winning author, registered dietitian nutritionist, and media personality, celebrated for her “Media Savvy with Bonnie Taub-Dix” podcast, her book “Read It Before You Eat It – Taking You from Label to Table,” and her website BetterThanDieting.com. Bonnie’s media expertise has been featured in thousands of stories in all forms of media, including television, radio, and podcast shows, as well as print and online platforms. She is dedicated to coaching others through media training and courses, empowering them to excel in the spotlight.

Beyond her professional achievements, Bonnie loves crafting heartwarming recipes, painting, and writing. Her career is a testament to her passion for the intersection of food and communication.

Freedom in Cooking: Empowering Nutrition and Health through Accessible Kitchens

Rene Pearson, RD, LDN, and Maegan Blau

Disabilities can be temporary or permanent and this population is the one minority group anyone can become a part of at any time. In the US, 27% of adults (61 million people) have a disability and disability prevalence increases with age, as 10% of adults aged 18 to 44 have disabilities compared to 40% of adults aged 65 and older.1 The US population has seen a drastic increase in the senior population, with 18% of Americans over the of age 65 and a projection of 22% of Americans being over the of age 65 by 2040.2 These increases will likely be reflected in statistics that include the disabled aging population as well.

This data tells us that disabilities are extremely common, yet most dietetics practitioners lack knowledge and understanding of the disability culture they need to support the nutrition, health, and well-being of their disabled clients and patients. Specifically, our homes play a crucial role in shaping how we live, and our kitchens service our well-being and our emotional prosperity. Yet, many individuals with disabilities experience profound challenges due to the oversight of accessibility in residential design. Our homes should empower us and foster independence through thoughtful design practices. There remains a critical shortage of accessible housing for people with disabilities and the aging population as well. Inadequate home functionality poses safety hazards and limits independence, quality of life, nutritional intake, and societal participation.

In this presentation, dietitian Rene Pearson, and barrier-free design expert, Maegan Blau, will discuss the importance of residential accessibility, provide resources that dietetic practitioners can use to help create accessibility features in client’s kitchens and homes, and facilitate the ability to provide culturally-appropriate nutrition care for their aging clients and patients with disabilities.

Learning Objectives:

Describe various disability statistics and their impact on the health care system and accessible housing. 
Explain the four types of accessible design and the differences between each. 
Identify the ways dietetic practitioners can incorporate inclusion, diversity, equity, and access, specific to people with disabilities and the aging population, into their daily practice.

References:

https://www.cdc.gov/disability-and-health/articles-documents/disabilities-health-care-access.html
https://www.ncoa.org/article/get-the-facts-on-older-americans/

About Our Presenters:

Rene Pearson, RD, LDN, began her role as a disability advocate and public speaker at age 14 as the Muscular Dystrophy Association’s 2012 State Goodwill Ambassador for Illinois. Since then, she has continued advocating for disability-related accessibility in higher education. She was a panelist for disability pop-up engagements, a guest speaker for the Disability in Higher Education and Society course at Saint Louis University and helped co-found a campus disability support and student advocacy group. She increased access and awareness of disability-related dorm and travel needs for her college, and she also taught a class of dietetic interns about working with patients with disabilities.

Rene was a panel speaker for 2023 FNCE spotlight session “Promoting Inclusion, Diversity, Equity, and Access in the Dietetics Career Path for Individuals with Disabilities.” In 2023, she completed her dietetic internship at the St. Louis Veteran Affairs Health Care System and passed the RD exam. Rene is an ICU and trauma care clinical dietitian at Hospital Sisters Health System (HSHS) Saint John’s Hospital in Springfield, Illinois since 2023.

Maegan Blau is the founder of Blue Copper Design, an interior design studio based in Arizona specializing in Barrier Free Design. Since establishing the company in 2018, Maegan has been a trailblazer in the interior design industry. With a personal understanding of disability and an unwavering passion for design, her niche redefines the standards and perceptions of what Barrier Free Design encompasses. Maegan’s design philosophy revolves around creating aesthetic, inclusive, and elevated homes so every body can live an empowered life.

Creating Enticing Nutrition and Culinary Messaging to Increase Engagement and Participation

Jessica Ball, MS, RD

As a registered dietitian and media professional, Jessica Ball has seen first-hand how effective digital communication – particularly through video and social media – can bolster community efforts. Over the last six years, Jess has worked in digital content and hosted award-winning YouTube and social media video series. These successes fostered additional media appearances (TV, radio, and podcasts) and live events (panels and speaking). Through these experiences, Jess has learned the five main ways to engage an audience and keep them engaged. The actionable tips in this session are applicable and relevant to any role or industry, from non-profit organizations and universities to private businesses and more. And they’re imperative for growth and reaching new audiences.

It’s more important than ever for dietitians to have their voices heard and be recognized as nutrition experts, and digital communication is a key component in making a lasting impact. This session will educate participants on how to hook the audience, streamline messaging, build on successes, and much more.

Learning Objectives:

Learn how to craft a compelling hook for use in classic media outlets (TV and radio), as well as in contemporary outlets (social media and online channels).
Prioritize authenticity in nutrition communications, while remaining poised and professional.
Create a tailored message to best meet your target audience’s interests and needs.
Design and implement creative calls to action (CTAs) that help garner organic audience involvement.
Strategize ways to ensure consistency across nutrition communications and its effect on overall practice goals.

About Our Presenter:

Jessica Ball, MS, RD, is a Vermont-based media dietitian and nutrition editor at EatingWell. She completed her Bachelor of Science at Michigan State University (go Green!) and completed her Master of Science and dietetic internship at University of Vermont (go Cats!). Over the last six plus years, she has gained extensive experience in various forms of media, including creating over 4,700 pieces of digital content for EatingWell, an award-winning educational video series, media appearances, and live events, including panels and speaking.

Jess is dedicated to using her science-backed expertise to help people nourish themselves in ways that work for their budget, honor their preferences, and align with their skillset.

A Pivotal Life: The Diabetes Management Journey from a Health Care Professional and a Person Living with Diabetes

Toby Smithson, MS, RDN, LD, CDCES, FAND, and Jason Baker, MD

Health care professionals – dietitians, physicians, specialists, and more – are included in the over 38 million Americans who are challenged with managing their own diabetes. So, who better to describe the diabetes journey than a dietitian and a physician who both manage type 1 diabetes?

In this session, Toby Smithson, MS, RDN, LD, CDCES, FAND, and Jason C. Baker, MD, will offer an insider view into how to live and thrive while managing diabetes. Toby and Dr. Baker will discuss pivotal moments for both the diabetes educator and the person living with the disease. They will uncover some of the latest information on screening for type 1 and type 2 diabetes and provide counsel on best practices when guiding patients through shared decision-making processes regarding eating patterns.

Learning Objectives:

Explain the phrases, “diabetes overwhelmus” and “diabetes distress” and provide solutions to these disrupters to better counsel a person with diabetes.
Implement screening tools for Type 1 diabetes in your daily practice.
Discuss the stages of Type 1 diabetes.
Describe the Shared Decision-Making Model associated with identifying optimal eating plans for people with diabetes.
Explain various strategies on how to individualize diabetes management to improve patient adherence and overall health outcomes.

About Our Presenters:

Jason C. Baker, MD, is an Assistant Professor of Clinical Medicine and Attending Endocrinologist at New York-Presbyterian/Weill Cornell Medicine in New York, New York. Dr. Baker, who has type 1 diabetes himself, is also the co-founder and medical advisor of the nonprofit organization Diabetes Empowerment International (formerly known as Marjorie’s Fund), a global diabetes initiative dedicated to education, health care access, and economic empowerment for people living with diabetes in resource-poor settings. Dr. Baker has various publications in the field of diabetes and has spoken at numerous domestic and international diabetes conferences.

Toby Smithson, MS, RDN, LD, CDCES, FAND, is working her dream job as the Senior Manager for Nutrition & Wellness at the American Diabetes Association (ADA). She leads the coordination and execution of nutrition and wellness content across all channels and for all audiences the ADA serves. She is an award-winning certified diabetes care and education specialist and registered dietitian nutritionist who has been successfully managing her own type 1 diabetes for more than five decades.

Toby was awarded the 2020 Diabetes Educator of the Year honor by the Diabetes Dietetic Practice Group of the Academy of Nutrition and Dietetics (AND). She is a former media spokesperson for the AND, and media spokesperson for the Association of Diabetes Care and Education Specialists (ADCES). Toby is a frequent resource for nutrition writers and bloggers and writes regularly for U.S. News & World Report. She is the principal author of “Diabetes Meal Planning and Nutrition for Dummies,” and she’s combined her professional knowledge with her life experiences of managing diabetes by producing scores of accessible videos under the banner DiabetesEveryDay.

Wednesday, May 7

Institutional Mistrust: The RD’s Role in Restoring and Rebuilding Faith in Public Health and Evidence-Based Nutrition

Jaclyn London, MS, RD, CDN

In June of 2024, the International Food Information Council (IFIC) published their annual “Food and Health Survey” and reported a new finding since 2022: trust in information from government agencies about what foods to eat and what foods to avoid has dropped significantly, specifically among Millennials.

At the 2024 Today’s Dietitian Spring Symposium we learned that a growing sentiment of mistrust in public health institutions and peer-reviewed research contributed to a rising conspiracy theory that health care professionals – including RDs – have financial interests that are inextricably linked to “big food” or “big pharma.” In other words, not only are government outlets untrustworthy when it comes to reliable food data and information, you also can’t trust dietitians – they’re part of the group who are keeping us sick.

As a Millennial dietitian in media and communications, Jaclyn London will officially tackle this topic head-on: how and why we got here; what factors contribute to the sense of mistrust among patients about dietitians; and what we can do to rebuild, restore, and solidify the dietitian “brand.”

Jaclyn will discuss how five key factors contributed to the degradation of trust in dietitians by the public and she will explore strategies dietitians can implement to rebuild trust, restore faith, and deepen, enhance, and solidify their professional credibility – right now, and for decades to come.

Learning Objectives:

Identify key factors that contribute to institutional mistrust that specifically affects dietitians.
Analyze the impact of historical and present-day factors like lobbying and special interest groups; the US’s insurance-based healthcare system; and media coverage and public health communication during COVID-19, have had on the public’s perception of the dietetics profession.
Develop strategies that rebuild trust and enhance the credibility of members of the dietetics profession.
Advocate for professional integrity by adhering to the Academy of Nutrition and Dietetics’ (AND) Code of Ethics.

About Our Presenter:

Jaclyn (Jackie) London, MS, RD, CDN, is a registered dietitian, New York State Certified Dietitian-Nutritionist (CDN), author, podcast host, consultant, and media spokesperson. She’s best known for her nutrition myth-busting content on social media and through her book, Dressing on the Side (and Other Diet Myths Debunked).

Jaclyn previously held leadership roles in consumer brands (Head of Nutrition & Wellness at Weight Watchers; Nutrition Director at Good Housekeeping) and brings her extensive experience in research, clinical nutrition, private practice, media and the corporate world to her relentless pursuit of building practical, accessible, and science-based nutrition and wellness solutions that help consumers live healthier lives.

Ask the Expert: A Year in Review and a Look Ahead 

Toby Amidor, MS, RD, CDN, FAND 

Today’s Dietitian’s “Ask the Expert” columnist, Toby Amidor, will go in depth on the latest nutrition trends from the past year and look ahead at upcoming trends consumers may be asking about. Stay abreast of current and future trends by being prepared to answer client questions intelligently and adequately.

Learning Objectives:

Counsel clients on the most popular nutrition trends from 2024 as well as new and emerging trends for 2025 and beyond. 
Explain the science behind these trends to help avoid confusion and engage clients in fact-based discussions. 
Facilitate intelligent client conversations and effectively answer client questions regarding current and upcoming fads/trends.

About Our Presenter:

Toby Amidor, MS, RD, CDN, FAND, is the founder of Toby Amidor Nutrition, PC, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. She is a Wall Street Journal bestselling cookbook author and has published 11 cookbooks. For over 17 years, Toby has been the nutrition expert for FoodNetwork.com and founding contributor to their Healthy Eats Blog.

Toby is a regular contributor to many national publications and for over 12 years has been penning the “Ask the Expert” column in Today’s Dietitian Magazine. She is also on the medical board for Forbes.com and EatThis.com, and on the editorial board for Today’s Dietitian Magazine. As a nutrition expert, she has been quoted in hundreds of publications and regularly appears on local and national television shows. For 11 years Toby was an adjunct professor at Teachers College, Columbia University teaching food service management and taught at CUNY Hunter School of Public Urban Health and Lehman College in NYC.

Toby trained as a clinical dietitian at New York University. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media communications. In 2018, Toby was awarded by the Academy of Nutrition and Dietetics the coveted Media Excellence Award.