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Session Guide

* Interprofessional Continuing Education session (IPCE).
Presenters, agenda timing, and credit count are subject to change.

Sessions

Sunday, May 17

Harnessing the Power of Your Voice

Clancy Cash Harrison, MS, RDN, FAND

  • 12:30 pm – 1:30 pm
  • 1.0 Credit
  • Grand Cypress ABC

Your voice is your superpower—it’s the spark that can ignite change far beyond what you imagine. Speaking up for the causes you care about, you can inspire action, bring people together, and drive meaningful progress. Whether you’re looking to create change in your workplace or make a difference on a bigger scale, this keynote will encourage you to step into your power, embrace your courage, and push for progress with confidence.

Join advocate Clancy Cash Harrison on an inspiring journey as she shares how one voice can transform entire systems. Through uplifting stories of breaking barriers and building connections, Clancy shares her powerful work reshaping the food system and championing equitable food access. Her award-winning documentary, Harvesting Change with Local Farmers, highlights a powerful truth: relationships and perseverance are the key to success. By learning from others and building strong, authentic connections, Clancy has shown that collaboration is the foundation for lasting change.

As a globally recognized leader in food system transformation, accomplished author, and engaging speaker, Clancy’s mission is to empower others to create sustainable, equitable change. Her work has inspired countless people to make an impact in their own communities by embracing the power of connection and teamwork. You’ll leave this keynote feeling motivated and ready to amplify your voice and break down barriers.

Learning Objectives

  1. Identify effective communication and collaboration strategies that can be applied in professional settings to influence meaningful conversations.
  2. Explore and describe actionable steps to engage with local and professional communities to advocate for positive transformation in the food system.
  3. Demonstrate the ability to apply advocacy or messaging techniques that will utilize their voice with impact and effectiveness.

About Our Presenter

Hailed as a “heavy hitter in the fight against hunger,” Clancy Harrison, MS, RDN, FAND, is a leading authority in nutrition security. As the founder of the Food Dignity® Movement, author of Feeding Baby, TEDx speaker, podcast host, and TV/media contributor, Clancy challenges the way nutrition security is approached. Her mission to demolish the stigma around food accessibility places her on the cutting edge of food equity. Her message gives rise to refreshingly simple strategies for how leaders can put her ideas for food equity (or what she calls Food Dignity®) into action to create real and lasting change. Currently, Clancy is a member of the Tufts Innovation Platform, Ambassador of the National Dairy Council, member of the Food Lab at Google, and a past president of a large food pantry where her team has served over five million meals. You can tune in weekly with Clancy at The Food Dignity® Podcast.

The Role of Nutrition in Substance Use Disorder Recovery—Building a Foundation for Healing*

Jaclyn Klauder, RDN, LD; and Stephanie Arnold, MS, RDN, LDN

  • 1:40 pm – 3:10 pm
  • 1.5 Credits
  • Grand Cypress ABC

Substance Use Disorder (SUD) and Alcohol Use Disorder (AUD) are closely linked with malnutrition and poor dietary patterns that can negatively impact both physical and mental health during detoxification and early recovery. Addressing these complex needs requires coordinated, interprofessional care that integrates nutrition support with behavioral health interventions. 

This session will explore thehow nutrition and psychosocial factors intersect through the recovery process.  Participants will examine the role of nutrition interventions, food access, and dietary patterns in supporting cognitive function, mood stability, and physical recovery during treatment.   Attendees will learn evidence-based strategies for implementing nutrition psychoeducation into behavioral health care plans.  This session will also emphasis collaborative care planning, coordinated communication, and patient-centered strategies in various levels of care settings that will improve recovery outcomes and overall well-being.

Learning Objectives

  1. Describe the relationship between substance use, common nutrient deficiencies, and malnutrition in early recovery.
  2. Identify common dietary patterns and nutrition-related challenges among individuals entering Substance Use Disorder (SUD) treatment.
  3. Explain the psychological and physiological impact of poor nutrition during early recovery, including nutrient repletion needs and sugar cravings.
  4. Apply strategies for delivering effective sobriety nutrition therapy and psychoeducation in residential and partial hospitalization programs (PHP).
  5. Examine the role of interdisciplinary collaboration between Registered Dietitians and Licensed Social Workers in supporting holistic, patient-centered care in SUD treatment settings.

About Our Presenters

Jaclyn Klauder, RDN, LD, graduated from Clemson University (Go Tigers!) with a Bachelor of Science Degree in Food Science and Human Nutrition. She then completed her dietetic internship at the Medical University of South Carolina (MUSC) and accepted a full-time position there, working as a clinical registered dietitian in general medicine and psychiatry. She quickly developed a passion for mental health nutrition and sees true value in concepts such as HAES (Healthy at Every Size) and Intuitive Eating. This passion led her to her current role in South Florida at Caron Treatment Centers, an alcohol and substance abuse treatment facility.

For the past three years, she has provided sobriety nutrition therapy education and counseling to patients with substance use disorder and co-occurring conditions. Jaclyn is currently pursuing a specialty certification in eating disorders that will allow her to provide more in-depth care to patients struggling with various disordered eating behaviors. When she is not at work, she enjoys shark tooth hunting at her local beach, cooking new and creative meals at home, and spending time with her husband and their English bulldog, Scruggs!

Stephanie Arnold, MS, RDN, LDN, completed all her education to become a dietitian at the University of Indiana in Pennsylvania, including her undergraduate and graduate degrees in science as well as her dietetic internship.  She began her professional career as a clinical dietitian in 2008 at Caron Treatment Centers, an inpatient drug and alcohol rehabilitation facility, in Wernersville, PA, about 70 miles northwest of Philadelphia.

Stephanie still works at Caron Treatment Centers and now holds the title of Clinical Nutrition Manager, managing nutrition services for Caron’s programs in Pennsylvania and in Florida.  She has presented many times to a variety of populations locally, regionally, and nationally on the topic of sobriety nutrition therapy.  She was nominated and won the Academy of Nutrition and Dietetics Behavioral Health Nutrition Dietetic Practice Group’s award of Excellence in Practice for Addictions in 2023.  She obtained her certification in Intuitive Eating in 2024.  Stephanie is very passionate about nutrition in recovery and loves to share her knowledge with clients and others.  In her spare time, she enjoys spending time with family, friends, animals, and the road – running!  She would like to thank her family, friends, and coworkers for their support in shaping who she is today.

Burnout and the Brain—Nutrition and Lifestyle Tools for Resilience*

Maggie Moon, MS, RD; and Patricia Bannan, MS, RDN

  • 3:20 pm – 4:50 pm
  • 1.5 Credits
  • Grand Cypress ABC

Burnout is no longer a buzzword—it’s a professional crisis affecting nearly 40% of dietitians1, while 45% of U.S. physicians reported burnout symptoms in 2023. growing proportion of physicians2. Chronic stress impairs brain function, decision-making, and emotional regulation – factors that directly influence team communication, clinical judgement, and patient safety. In the face of rising demands, how can members of the healthcare team protect their cognitive performance and strengthen collaborative care? This dynamic session blends cutting-edge science with real-world strategies to help healthcare team members build cognitive resilience and support sustainable mental well-being.

This interprofessional session brings together registered dietitians and physicians to explore the science of brain resilience and its implications for sustainable, team-based practice.   Maggie Moon, MS, RD, will review emerging research on nutrition and lifestyle behaviors that support brain performance and resilience in healthcare professionals.t. Patricia Bannan, MS, RDN, will present case-based examples  illustrating how personalized wellness systems—grounded in nutrition, play, and rest—can help high-performing individuals recover from burnout and reclaim clarity, energy, and joy.

Participants will examine how clinician resilience influences interprofessional communication, shared decision-making, and coordinated patient care.  By integrating science-backed strategies for cognitive health with practical applications across disciplines, this session promotes a collaborative approach to sustaining provider well-being – recognizing that resilient clinicians are essential to effective team-based, patient-centered care.

  1. Alhaj OA, et al. Prevalence of emotional burnout among dietitians and nutritionists: a systematic review, meta-analysis, meta-regression and a call for action. BMC Psychol. 2024;12:775.
  2. Shanafelt TD, et al. Changes in burnout and satisfaction with work-life integration in physicians and the U.S. working population from 2011 to 2023. Mayo Clin Proc. 2025

Learning Objectives

  1. Describe the effects of burnout and chronic stress on brain function, including cognition, mood regulation, and clinical decision-making, and examine how these may influence patient safety and team communication.
  2. Identify evidence-based nutrition and lifestyle strategies that support cognitive resilience in healthcare professionals and evaluate how these strategies may reduce the risk of burnout.
  3. Collaborate with members of the healthcare team to apply brain health–focused tools that enhance emotional well-being, communication, and coordinate decision–making in support of patient-centered team-based care.

About Our Presenters

Maggie Moon, MS, RD, is an award-winning brain health nutrition expert and best-selling author who promotes person-first diet and lifestyle medicine for cognitive and mental health. She’s the lead author of the neurology chapter in “Krause’s Nutrition,” and the author of a new book, “The MIND Diet – 2nd Edition.” Maggie is a medical reviewer for VeryWellHealth and Health, serves on the ICAA Culinary, Nutrition & Hospitality Network Advisory Board, and works as a strategic advisor to global brands, commodities, government agencies, non-profits, and late-stage start-ups. She is a graduate of U.C. Berkeley and Columbia University Teachers College.

Patricia Bannan, MS, RDN, is a nationally recognized registered dietitian nutritionist, holistic wellness coach, and author of the award-winning book From Burnout to Balance. Drawing from her own experience overcoming burnout, Patricia has become a leading voice in helping high-performing professionals reclaim clarity, energy, and joy. With more than 2,000 media appearances—including The TODAY Show, ABC News, and CNN—and contributions to Oprah Magazine, Time, and People, she inspires millions to prioritize well-being through evidence-based nutrition and lifestyle strategies.

In 2024, Patricia founded Wellness Intelligence™, a transformative approach designed to help career-driven women restore balance and prevent burnout. Through executive nutrition coaching, corporate wellness programs, and dynamic presentations, she merges cutting-edge science with personalized systems for sustainable success. Patricia holds a master’s in nutrition communication from Tufts University and completed her dietetic training at the National Institutes of Health.

Monday, May 18

From Kitchen to Competition—Implementing Culinary Nutrition for Optimal Physical Health

Olivia Thomas, MS, RDN

  • 9:45 am – 10:45 am
  • 1.0 Credit
  • Grand Cypress ABC

Culinary nutrition is an evidence-based practice blending culinary arts with nutrition principles to achieve health goals and drive behavior change in individuals and groups. Since optimal nutrition significantly benefits athletic performance and recovery, culinary nutrition can support athletes during training and help build skills to improve overall health into the future.

This presentation will present an overview of culinary nutrition, practical applications, and a description of its current evidence base and research established by the presenter as part of her PhD candidature. From the lab bench to the kitchen table, the audience will be equipped to translate nutrition science into a dish that fuels the body and satisfies the tastebuds.

Learning Objectives

  1. Define culinary nutrition and describe its role in supporting physical health and performance across diverse populations.
  2. Explain the relationship between food skills, dietary patterns, and physiological outcomes in athletes.
  3. Identify and illustrate at least one culinary technique that enhances nutrient density, palatability, and accessibility within performance-oriented eating patterns.
  4. Recognize opportunities to integrate culinary nutrition into clinical, community, or athletic settings to support sustainable behavior change and improved health outcomes.

About Our Presenter

Olivia Thomas, MS, RDN, LDN, is the Director of Nutrition Innovation and Implementation at Boston Medical Center, where she leads efforts to integrate food-based interventions into clinical care and develop community-driven, culturally affirming programs to prevent and manage diet-related chronic diseases. Olivia pioneered nutrition-focused training for healthcare professionals by co-founding the Boston University Medical School culinary medicine program, Eat to Treat. Additionally, she leads hands-on workshops nationwide and consults with institutions like Columbia University, Penn State University, and the Obesity Medicine Association, designing and implementing culinary medicine programs tailored to diverse audiences, including students, healthcare providers, and community members. A passionate advocate for accessible, inclusive, and equitable nutrition resources, Olivia has spearheaded the development of technology-enabled products that bring personalized culinary medicine beyond the teaching kitchen and into homes, customized to individuals’ languages and personal preferences. An accomplished writer and speaker, Olivia also regularly publishes and presents on nutrition, culinary medicine, and community engagement topics. Olivia is a PhD student at Australian Catholic University, where her research focuses on sports nutrition and supporting high-performing athletes through culinary medicine. She previously served as the Co-Chair of the Membership Strategy Committee for the Teaching Kitchen Collaborative and led the Culinary Medicine Interest Group of the American College of Lifestyle Medicine.

What Lies Beneath—Connecting Dermatology, Nutrition, and Chronic Disease*

Samaria Garrett, MS, RDN; and Aleta Simmons, MD, FAAD

  • 9:45 am – 10:45 am
  • 1.0 Credit
  • Grand Cypress GHI

Hair thinning, skin changes, and persistent acne are often dismissed as merely cosmetic, but these concerns that significantly impact a person’s quality of life, can also be early warning signs of deeper metabolic imbalances. Early recognition of these dermatologic markers requires coordinated, interprofessional evaluation and management.

This session explores how conditions like polycystic ovary syndrome (PCOS), Type 2 Diabetes, and Menopause manifest through hair and skin in ways that can be clinically useful, especially in underserved populations. Co-led by a Registered Dietitian and a Board Certified Dermatologist, this interdisciplinary presentation is designed to strengthen collaborative assessment and co-management strategies across disciplines. Using current evidence-based research, culturally responsive frameworks, and real case studies, this session delves into the hormonal shifts and nutritional patterns that influence dermatological health across the lifespan. Attendees will learn how to recognize nutritional & metabolic red flags through the skin, hair and scalp, how to support patients using food and lifestyle interventions that are culturally relevant, and how to co-manage care for better outcomes.

Learning Objectives

  1. Identify signs of dermatological dysfunctions associated with metabolic conditions such as PCOS, menopause, and Type 2 diabetes that may serve as early clinical indicators requiring interdiscplinary evaluation.
  2. Integrate nutrition strategies that support metabolic and dermatologic outcomes, with specific attention to cultural foodways.
  3. Collaborate with registered dietitians, dermatologists, and other healthcare professionals to develop coordinated care strategies that encourage early detection, nutrition intervention, and patient-centered treatment in at-risk populations.

About Our Presenters

Samaria Garrett, MS, RDN, LDN, is a Registered Dietitian Nutritionist, Licensed Hair Practitioner, and the founder of Feeding the Root Nutrition, a culturally responsive nutrition practice rooted in the principles of health equity and holistic nutrition. She specializes in supporting individuals navigating metabolic health conditions like diabetes, insulin resistance, and PCOS, with a strong emphasis on sustainable, whole-person care.

Grounded in weight inclusivity, Samaria helps clients heal their relationship with food and body, providing care that honors lived experience, cultural identity, and community. She is especially skilled in working with clients struggling with disordered eating and chronic dieting, offering weight-inclusive nutrition therapy that is compassionate and evidence-based.  With a background in trichology and a license in natural hair care, Samaria brings a unique perspective to the connection between internal health and outward symptoms like hair thinning and breakage. However, her work extends far beyond aesthetics, her mission is to challenge systemic barriers in healthcare, increase representation in dietetics, and create spaces where Black and Brown communities feel seen, supported, and nourished.

Samaria is a passionate speaker, educator, and consultant, and her work has been featured in both clinical and media settings. Whether teaching about diabetes prevention, leading cultural nutrition workshops, or mentoring emerging professionals, she is deeply committed to transforming healthcare through food, culture, and equity.

Dr. Aleta Simmons, MD, FAAD, is a board-certified dermatologist in Nashville, TN. She received her undergraduate degree from Alabama A&M University and graduate degree from Murray State University. Before medical school, she participated in a post-baccalaureate program called MEDPREP at Southern Illinois University at Carbondale. Dr. Simmons completed medical school at Loyola University Chicago Stritch School of Medicine. After graduating, she completed an internal medicine internship at Loyola University Medical Center and a dermatology residency at University Hospitals/Case Western Reserve University in Cleveland.

Dr. Simmons is the founder of Simmons Skin Center and Get the Skin-E. At Simmons Skin Center, she offers expert general, medical, procedural, and cosmetic dermatology care through online and in-person appointments. Get the Skin-E is her online education platform through her website, webinars, and social media. Dr. Simmons collaborates with organizations, industry, and schools to deliver dermatology education through workshops and presentations, both locally and nationally.  Dr. Simmons previously practiced dermatology as an Assistant Professor at Vanderbilt University Medical Center where she served as a Diversity Champion and was selected as a Fleming Scholar. She was invited to serve on the medical center’s Racial Equity Taskforce and Patient Equity Committee.

She gives back to the medical field through mentorship, serving as an adjunct professor at Meharry Medical College, and participating in the National Medical Association, National Medical Fellowships, the Skin of Color Society, and the American Academy of Dermatology. Dr. Simmons’ clinical interests include acne, hyperpigmentation, procedural dermatology, and health disparities. When she is not educating the community and caring for patients, you can find her exploring the city with her dog, spending time with family and friends, and traveling.

Integrating Food Literacy into MNT*

Sadé Meeks, MS, RD, LDN

  • 10:55 am – 11:55 am
  • 1.0 Credit
  • Grand Cypress ABC

Food literacy encompasses the knowledge, skills, and behaviors individuals need to navigate complex food environments and make informed choices that support health.  However, food access, socioeconomic constraints, cultural context, and environmental factors significantly influence how individuals obtain, plan, and manage food intake.  Addressing these realities requires coordinated, interprofessional care.

This session will explore the integration of food literacy into Medical Nutrition Therapy (MNT) within diverse and inequitable food environments.   Participants will examine how structural and psychosocial factors shape dietary behaviors and identify collaborative strategies to address barriers beyond tractional nutrition counseling.

Through case-based applications, participants will clarify complementary roles, strengthen communication, and develop coordinated care plans that align nutrition guidance with resource navigation and behavioral support.  By integrating clinical nutrition expertise with social determinants-focused interventions, this session promotes team-based, patient-centered approaches to improving food literacy and sustainable dietary change. 

Learning Objectives

  1. Define food literacy and identify its four key components: plan and manage, select, prepare, and eat.
  2. Describe how the components of food literacy can be applied in dietetics and social work.
  3. Engage in community outreach and advocate for food assistance programs that support food access and equity.
  4. Collaborate across the healthcare team to promote food literacy, raise awareness about food pantries, and government assistance programs to help fight food insecurity and promote nutritional health.

About Our Presenter

Sadé Meeks, MS, RD, is a writer, food activist, Registered Dietitian, and natural storyteller from Jackson, MS. Meeks has a Bachelor of Science degree in Culinary Arts from Mississippi University for Women and a Master of Science Degree in Nutritional Science from California State University, Los Angeles. She is the Founder and Executive Director of Growing Resilience In the South (GRITS Inc.) and an adjunct professor at Purchase College in New York. Meeks is the 2023 recipient of the John Egerton Prize by the Southern Foodways Alliance. Meeks is passionate about food and the stories they tell. She believes it is an essential tool in connecting us to our history, community, and health.

Discerning Fact from Faux—Avoiding Misinformation and Overcomplication in the Nutrition and Exercise Space*

Leslie Bonci, MPH, RDN, CSSD, LDN, FAND; and Lauren Colenso-Semple, PhD

  • 10:55 am – 11:55 am
  • 1.0 Credit
  • Grand Cypress GHI

In today’s crowded and often misleading media landscape, athletes and patients are exposed to nutrition and exercise advice from a wide range of voices, many without formal training. To effectively support performance and health, healthcare professionals must move beyond siloed performance expertise and strengthen effective communication and collaborative, team-based approaches to care.

This session brings together registered dietitians, physicians, surgeons, physician assistants, chiropractors, strength and conditioning specialists, certified athletic trainers, and physical therapists to examine common performance and nutrition controversies through an evidence-based lens. This session will emphasis interdisciplinary communication skills by leveraging expertise, championing integrity, and capitalizing on popularity through embracing science-based research. We need to help our athletes and patients develop strategies that successfully address the big picture rather than stressed by the minutia. To be effective, there needs to be more emphasis on the collaborative approach. The registered dietitian/nutritionist has a unique skill set, as does the exercise physiologist and those who do the research. Where can the lanes merge so that we engage in conversations over confrontations?

Leslie Bonci, MPH, RDN, CSSD, LDN, FAND, and Lauren Colenso-Semple, PhD, will take a deep dive into some of the overly popular, yet polarizing topics including fasting vs fed, Zone 2 training, cortisol concerns, weighted vests, women’s training considerations, collagen and peptides, supplementation, and body composition goals. Science is not a weapon but a source of knowledge to substantiate shared recommendations along with practical applications. The skill comes in identifying strategies that are actionable, focused, and attainable with rationale and resources. None of us are the experts of all instead, we need to leverage each discipline’s strengths, reducing conflicting recommendations, and fostering respectful, outcome-driven collaborations to help our athlete and patient population strive and thrive.

Learning Objectives

  1. Analyze the detrimental health and performance consequences of inappropriate, non-evidence-based nutrition and exercise recommendations.
  2. Critically appraise exercise-science research to identify misinformation, and focus on positive, achievable implementation across the healthcare team for improved performance, safety, and long-term patient health outcomes
  3. Develop confidence and competence in effective communication and collaboration skills with other healthcare professionals.
  4. Clarify professional roles, identify areas of overlapping and complementary expertise, and explore strategies for coordinated messaging that supports patient-centered outcomes.

About Our Presenters

Leslie Bonci, MPH, RDN, CSSD, LDN, FAND, is a registered dietitian, board certified specialist in sports dietetics and is the owner of Active Eating Advice – Be Fit, Fed, Fearless – a nutrition consulting company. She is also the co-founder of Performance365, a sports nutrition consulting company. She had a 31-year tenure in the NFL with the Pittsburgh Steelers and the Kansas City Chiefs. Her company, Performance 365, provides sports nutrition services for high school, professional, and masters athletes and performance artists. She also works with industry as a spokesperson in an advisory capacity.

Leslie is the author of “Sport Nutrition for Coaches” and the American Dietetic Association’s “Guide to Better Digestion.” She’s the co-author of “Run Your Butt Off,” “Walk Your Butt Off,” the “Active Calorie Diet,” and “Bike Your Butt Off.” She has authored numerous chapters for sports medicine and sports nutrition manuals. Leslie participates in many podcasts and provides nutrition expertise for television, radio, and print outlets. She is an adjunct instructor at the University of Pittsburgh and Duquesne University and received her undergraduate degree in biopsychology from Vassar College, her master’s in public health from the University of Pittsburgh, and she completed her dietetic internship at Mercy Hospital in Pittsburgh. She was the director of sports nutrition at the UPMC Center for Sports Medicine for 16 years.

Lauren Colenso-Semple, PhD is a science communicator with expertise in female physiology and exercise. She holds a Ph.D. in Integrative Physiology from McMaster University and a Master’s in Exercise Science from the University of South Florida. Lauren is known for making complex topics accessible—and for calling out the myths that hold women back from reaching their full potential. In addition to her academic work, Lauren is a seasoned fitness professional with extensive hands-on experience and a co-owner of the MASS Research Review, where she helps bridge the gap between cutting-edge research and practical fitness strategies.

Menopause, Diet, and Lifestyle—Approaches, Challenges, and Evidence-Based Solutions*

Hillary Wright, MEd, RDN, LDN

  • 3:40 pm – 4:55 pm
  • 1.25 Credits
  • Grand Cypress ABC

Menopause represents a major metabolic transition, and women can live between 30% and 40% of of their lives after menopause occurs.  Despite its prevalence, many patients are unprepared for the metabolic, hormonal, and lifestyle changes that begin in the menopause transition and may significantly affect their long-term health.

This session will explore what is known about metabolic changes through the menopause transition and examine how coordinated diet and lifestyle strategies may support women navigate this complex phase of life. Topics covered include weight gain and strategies for managing, indications for dietary supplementation, and evidence-based dietary patterns associated with better brain and bone health and lower risk of chronic disease through the menopause transition and beyond.  Participants will also consider how coordinated care between physicians and registered dietitians can support comprehensive, patient-centered management of metabolic health during the menopause transition.

Learning Objectives

  1. Describe the metabolic changes that contribute to body changes in the perimenopausal years and their implications on diet and lifestyle counseling.
  2. Evaluate the evidence supporting various dietary and lifestyle approaches for managing menopause symptoms and changes that affect the risk of chronic disease.
  3. Apply medical nutrition therapy approaches when counseling those in the peri- and post-menopausal years.
  4. Collaborate with other healthcare team members, to develop coordinated nutrition and lifestyle strategies that support metabolic health during menopause transition.
  5. Explain the complexity of physiologic and environmental influences on the common occurrence of weight gain through the menopause transition.

About Our Presenter

Hillary Wright, MEd, RDN, LDN, is a registered dietitian with an undergraduate degree in Human Nutrition from the University of Massachusetts, Amherst, a master’s degree in health education from Boston University, and over 30 years’ experience as a nutrition educator, writer and consultant.  As the Director of Nutrition for The Wellness Center at Boston IVF, Hillary specializes in women’s health issues, including diet and lifestyle management of polycystic ovary syndrome, fertility, diabetes prevention, diet and lifestyle support during and after cancer treatment, and support through the menopause transition and beyond. Hillary also works part time as a Senior Nutritionist at the Dana Farber Cancer Institute in Boston, MA where she provides care for patients during and after the cancer treatment experience.

Hillary is the author of two books, The PCOS Diet Plan: A Natural Approach to Health for Women with Polycystic Ovary Syndrome, and The Prediabetes Diet Plan: How to Reverse Prediabetes and Prevent Diabetes through Healthy Eating and Exercise, and co-author of The Menopause Diet Plan: A Natural Guide to Managing Hormones, Health and Happiness.  In addition, Hillary consults to corporations and technology startups, providing guidance on patient and consumer needs and experiences related to the wide variety of apps and tools available to support behavior change.

Nourishing Neurodiversity—Counseling Strategies for Inclusive Nutrition Care*

Yaffi Lvova, RDN, LDN, CSDH

  • 3:40 pm – 4:55 pm
  • 1.25 Credits
  • Grand Cypress GHI

Neurodivergent clients often face unique challenges related to food, eating environments, sensory experiences, and communication. Yet too often, these challenges are misunderstood—or worse, pathologized. This session reframes the conversation around neurodiversity through a strength-based lens, exploring practical strategies for nutrition professionals to connect meaningfully and effectively with clients whose brains work differently.

Participants will learn how to identify common traits of neurodivergent individuals—including those with autism, attention-deficit/hyperactivity disorder (ADHD), sensory processing differences, and other cognitive styles—and how to tailor counseling approach accordingly. From intake forms to meal planning to communication cues, this session will highlight ways to create a truly inclusive practice that supports autonomy, dignity, and joy in eating.

Registered dietitians and licensed social workers will explore how coordinated approaches to nutrition care, communication, and environmental supports can help neurodivergent clients experience greater autonomy, reduce mealtime stress, and more develop more positive relationships with food.  This session is ideal for clinicians practicing pediatrics, eating disorders, GI health, mental health, and general private practice. Participants will leave with real tools—and maybe a few laughs—to assist clients in eating happy, no matter how their brains are wired.

Learning Objectives

  1. Describe the biological, psychological, social, cultural, and economic determinants of eating behavior, particularly as they relate to neurodivergent individuals, and identify opportunities and barriers to achieving optimal nutrition and quality of life.
  2. Apply major psychosocial theories of behavior and behavior change to support nutrition counseling for clients with neurodevelopmental differences such as autism and attention-deficit/hyperactivity disorder (ADHD).
  3. Design or select theory-based behavior change strategies or techniques that are effective and appropriate for neurodiverse clients across the life span.
  4. Collaborate with other members of the healthcare team to integrate nutrition counseling, communication strategies, and a supportive environment that promotes autonomy and positive food experiences for neurodivergent individuals.

About Our Presenter

Yaffi Lvova, RDN, LDN, is an experienced Registered Dietitian Nutritionist and a proud mom of twins plus one–all boys. She holds degrees in both World Religions and Nutrition and Dietetics from Arizona State University. Yaffi is a published author of several books on feeding kids and is the creator of Toddler Test Kitchen™. Yaffi supports parents through her social media, public speaking, and “Nap Time Nutrition” podcast and YouTube channel.

Tuesday, May 19

Beyond the Clinic—Using Community Engagement to Expand Impact and Influence

Yvette Quantz, RDN, LDN; and Kelly Devine, MS, RDN, LDN

  • 9:45 am – 11:15 am
  • 1.5 Credits
  • Grand Cypress ABC

As healthcare providers, registered dietitians are trained to make a difference; one client at a time—but meaningful impact often extends beyond the clinical setting.  This session explores how nutrition and wellness professionals can leverage the power of community engagement to expand access to evidence-based nutrition care, support public health, and build trust with broader audiences.

Participants will examine practical strategies for engaging community organizations such as schools, faith-based organizations, and nonprofit groups as well as tools for delivering consistent, evidence-based messaging across platforms.  Whether in private practice, corporate wellness, public health, or just beginning to explore your role in the broader community, this session will deliver the strategies, confidence, and creativity to: identify meaningful opportunities, communicate effectively with diverse audiences, and develop sustainable relationships that grow both your impact and your professional visibility. Come ready to reimagine your role—not just as a clinician—but as a community catalyst for well-being.

Learning Objectives

  1. Define community engagement within the context of nutrition entrepreneurship and explain its role in building trust, visibility, and professional influence.
  2. Evaluate community opportunities strategically using practical frameworks to determine alignment, sustainability, and potential impact.
  3. Differentiate between volunteer, honorarium, and paid engagements and apply strategies for setting boundaries while transitioning toward compensated partnerships.
  4. Create consistent, evidence-based messaging using specific marketing tools that extends influence beyond the clinic.
  5. Develop a personalized 30-day action plan to begin implementing strategic community engagement aligned with business and professional growth goals.

About Our Presenters

Yvette Perrier Quantz, RDN, LDN, is the Founder of Affy Health (formerly Customized Nutrition Newsletters), an innovative content solution designed to help health and wellness professionals communicate with clarity, compassion, and confidence. Through her private practice, Food Therapy, she combines the science of nutrition with intuitive and faith-based principles to guide clients toward balance and well-being. Passionate about her community, Yvette actively supports initiatives that promote the health and wellness of people across Louisiana. Her mission is simple: to help others build trust, foster connection, and share messages that nourish both body and soul.

Kelly Devine, MS, RDN, LDN, is a Chicago Southsider through and through—proud, passionate, and deeply rooted in her community. As a Registered and Licensed Dietitian Nutritionist with over 18 years of experience, she brings a refreshingly real approach to health and wellness. Kelly holds a master’s degree in nutrition education and is the founder of Devine Nutrition, a group practice she launched in 2009. Her team specializes in weight management, diabetes education, family wellness, and sports nutrition, delivering personalized, evidence-based care to individuals, families, schools, coaches, and fitness professionals across Illinois.

But Kelly’s mission goes beyond the clinic. She’s the founder of Run to the Pub Running Club, now a nonprofit dedicated to making fitness fun and accessible for all. She is also co-creator of Emerald Cup Coffee and Emerald Social, a growing hospitality and community-based events brand that fuels connection through creativity, collaboration, and (of course) great coffee. From mobile coffee pop-ups at farmers markets to community-focused gatherings, Kelly is dedicated to building spaces where people come together—and leave better than they arrived.

Known for her approachable teaching style and “real-life wellness” philosophy, Kelly proves you can live healthy without giving up the foods and traditions that make life worth living. Whether she’s coaching clients, hosting community events, planning social gatherings, or enjoying a post run pint, Kelly is all about helping people build habits they enjoy—and can actually stick with.

Taste, Texture, and Trends—Advancing Dietetics Practice Through Sensory and Consumer Sciences

Heather Krick, DHSc, MS, RDN, LDN, BCBC; and Chetan Sharma, PhD

  • 9:45 am – 11:15 am
  • 1.5 Credits
  • Grand Cypress GHI

As the demand grows for personalized, acceptable, and culturally relevant nutrition interventions, modern dietetics must increasingly intersect with sensory and consumer science. This session introduces registered dietitians to key concepts and practical methods for integrating sensory and consumer research into evidence-based nutrition care. Participants will explore core research methods, including descriptive sensory analysis, hedonic testing, consumer behavior surveys, all contextualized for practical dietetic applications. Real-world case studies will illustrate how interdisciplinary teams composed of dietitians, food scientists, sensory scientists, chefs, and statisticians work together to examine flavor preferences, improve dietary adherence, design effective nutrition messaging and develop innovative food products that offer targeted nutritional benefits. By the end of the session, dietitians will be equipped to integrate sensory and consumer principles in their practice and identify opportunities to enhance patient outcomes through interdisciplinary product development and nutrition intervention design.

Learning Objectives

  1. Describe core sensory and consumer research techniques relevant to food and nutrition.
  2. Evaluate how sensory and consumer data can enhance quality, appeal, and effectiveness of nutrition products and interventions.
  3. Explore opportunities for applying sensory and consumer research methods to improve dietary adherence and patient outcomes.
  4. Identify ways dietitians can contribute to and lead interdisciplinary teams applying sensory and consumer research to develop nutritious and appealing food products.

About Our Presenters

Heather M. Krick, DHSc, MS, RDN, LDN, BCBC, is a Registered Dietitian Nutritionist and the Didactic Program in Dietetics (DPD) Director at Immaculata University in Malvern, PA, where she teaches undergraduate and graduate courses in experimental foods and foodservice systems management. Her research bridges culinary science and medical nutrition therapy, focusing on food-based solutions that support individuals facing nutrition-related challenges.

Dr. Krick is passionate about integrating sensory and consumer research into dietetics education and practice to enhance patient outcomes and drive innovation in food and nutrition interventions. Her clinical expertise is in obesity and weight management, and she is a Board-Certified Bariatric Counselor with ten years of experience as a bariatric dietitian. In addition to her academic work, she continues to practice clinically as an outpatient dietitian through private practice.

Chetan Sharma, PhD, is a Research Assistant Professor in Sensory Science at the Department of Food and Animal Sciences, Tennessee State University. A graduate of Kansas State University, he has nearly four years of postdoctoral experience from Lincoln University (Aotearoa New Zealand) and Drexel University (USA). His current work includes teaching and research, focusing on food product development, sensory perception, food quality, and upcycled foods. His research explores the connections between food quality, sensory perception, and sustainability, especially regarding upcycled foods and consumer behavior. Dr. Sharma sees his program as a collaborative, interdisciplinary platform that combines sensory science with sociology, psychology, and data analytics to better understand how people experience and judge food. His work has been published in international journals and public media and has received funding from both private and public agencies, such as USDA-NIFA.

Fueling GLP-1 Success—A Team Approach to Maximize Medication Effectiveness*

Melissa Mitri, MS, RD; and Colleen Sloan, PA-C, RDN

  • 3:00 pm – 4:15 pm
  • 1.25 Credits
  • Grand Cypress ABC

As GLP-1 receptor agonists rapidly transform obesity care, nutrition guidance plays a pivotal role in optimizing outcomes. This session brings together the perspectives of both a registered dietitian and a dual physician assistant/RDN to offer a comprehensive look at the full continuum of GLP-1 care.

From the dietitian lens, participants will learn evidence-based nutrition strategies to enhance GLP-1 outcomes and meet nutrient needs despite reduced appetite. From the prescriber’s side, attendees will gain insight into what occurs during provider encounters including decision-making, patient expectations, provider/visit limitations, and common challenges that arise after medication initiation.

By bridging clinical insight with practical dietary guidance, attendees will gain a deeper understanding of how to collaborate across disciplines, fill care gaps, and deliver more effective, personalized support to patients using GLP-1s.

Learning Objectives

  1. Identify key nutrition priorities that support satiety, preserve lean mass, and improve long-term GLP-1 outcomes.
  2. Apply evidence-based nutrition strategies to reduce GI side effects and improve GLP-1 adherence.
  3. Recognize common gaps in nutrition education during GLP-1 prescribing and determine how dietitians can effectively address these gaps through medical nutrition therapy (MNT).
  4. Explain how interdisciplinary collaboration between prescribers and dietitians improves coordinated care, referrals, and long-term obesity outcomes.

About Our Presenters

Melissa Mitri, MS, RD, is a registered dietitian-nutritionist, weight-loss and GLP-1 expert, and freelance writer with over 18 years of experience in the health and wellness industry. She owns Melissa Mitri Nutrition, a virtual private practice that helps women achieve sustainable weight loss on or off GLP-1s.

Melissa helps translate complicated scientific research into easy-to-understand terms for the public and is also a sought-after nutrition expert in the media. She believes everyone has the power to improve their health, one small habit at a time.

Colleen Sloan, PA-C, RDN, is a dual-credentialed Physician Assistant and Registered Dietitian with over a decade of experience in pediatrics and obesity medicine. With the medical decision-making of a PA and the nutrition expertise of an RD, Colleen brings a unique and practical perspective to patient care. She’s the creator of the Obesity Medicine Nutrition Course and host of the Exam Room Nutrition podcast, where she helps clinicians deliver advice that’s evidence-based, efficient, and actually works in real life.

Lifestyle Medicine and the Older Adult*

Melissa Bernstein, PhD, RDN, LD, FAND, DipACLM, FACLM, FNAP; and Kelly Freeman, MSN, AGPCNP-BC, DipACLM, FACLM

  • 3:00 pm – 4:15 pm
  • 1.25 Credits
  • Grand Cypress GHI

This presentation explores the powerful intersection of lifestyle medicine and geriatrics and how coordinated evidence-based behavioral and nutrition interventions can improve outcomes for older adults. With over 95% of U.S. older adults living with at least one chronic condition—and multimorbidity rates expected to rise by 91% over the next 30 years—it is essential to address health behaviors as part of team-based comprehensive care.

Participants will learn how lifestyle medicine, a growing medical specialty, is being integrated into clinical settings to prevent, manage, and potentially reverse chronic diseases. The session will cover comprehensive assessments tailored to older adults, key measures of successful aging, and emerging trends in geriatrics.

Attendees will also explore current research, review case studies, clarify complementary roles, and develop collaborative strategies for implementing lifestyle medicine interventions that support sustainable behavior change and improved health outcomes in older adults.

Learning Objectives

  1. Identify valid measures of successful aging and evaluate how lifestyle interventions contribute to improved health outcomes in aging populations.
  2. Examine current trends and emerging research in geriatrics related to lifestyle medicine that influence the prevention and management of chronic disease in older adults.
  3. Discuss how a comprehensive geriatrics and lifestyle medicine assessment can identify modifiable health risks and support individualized care planning for older adults’ needs.
  4. Explore key studies highlighting healthy lifestyle-related outcomes for older adults.
  5. Collaborate with physicians, registered dietitians, and other members of the healthcare team to incorporate lifestyle medicine strategies into the coordinated care plans for older adults and the treatment of multiple types of geriatric syndromes.

About Our Presenters

Melissa Bernstein, PhD, RDN, LD, FAND, DipACLM, FACLM, FNAP, is an Associate Professor and Chair of the Department of Nutrition at Rosalind Franklin University of Medicine.  As an international speaker and educator, she is passionate about educating students and healthcare professionals on the importance of food as medicine for improving health outcomes and quality of life; for which she was recognized as one of Today’s Dietitians ‘Top 10 Dietitians Making a Difference’ in 2025.   Dr. Bernstein has co-authored 6 nutrition textbooks, and has contributed, authored, and reviewed textbook chapters and peer-reviewed journal publications. She participates on numerous advisory and review boards including the board of editors for the Nutrition Care Manual and the Primary Care Advisory Board for the Academy of Nutrition and Dietetics, and nutrition editor for the American Journal of Lifestyle Medicine.  A former member of the Board of Directors for the American College of Lifestyle Medicine, Dr Bernstein continues to actively serve on several committees including as chair of the Education Committee and the Nutrition Messaging Task Force.

Kelly Freeman, MSN, AGPCNP-BC, DipACLM, FACLM, is a board-certified adult/geriatric primary care nurse practitioner and the Director of Workforce Development at the American College of Lifestyle Medicine. Previous roles include lieutenant in the United States Navy Nurse Corps, case manager, wound consultant, legal nurse consultant, adult/geriatric primary care NP, and university faculty. She attended the University of Nebraska as an undergraduate and received a master’s degree as a primary care geriatric nurse practitioner at Indiana University. She holds two post-graduate certificates from Indiana University in public health and nursing education and is a Ph.D. candidate in Health Policy. She has co-authored three book chapters and has co-written publications on lifestyle medicine reimbursement, shared medical appointments, provider burnout, well-being, and cost savings. She is both a Diplomate and Fellow of the American College of Lifestyle Medicine.

Selling Nutrition—Marketing and PR for Health Professionals

Jaime Schwartz Cohen, MS, RD; and Joe Cohen, APR

  • 4:15 pm – 5:15 pm
  • 1.0 Credit
  • Grand Cypress ABC

Today’s nutrition professionals aren’t just educators — they’re also brand builders, storytellers, and trust brokers in a crowded food and wellness conversation. In this dynamic session, a registered dietitian working in public relations and her marketing-savvy husband — who brings experience with food and restaurant brands — will offer an inside look at how health professionals can use marketing and public relations strategies to better connect with consumers, patients, and media.

From branding yourself as a go-to expert to crafting clear, compelling messages that break through misinformation online, this session will provide both big-picture strategy and real-world tactics. You’ll learn how to identify and reach your target audience more effectively, use media and social media platforms to extend your influence and measure your impact. A hands-on workshop component will guide participants in defining their unique value, pinpointing their ideal audience, and building a strategic, targeted outreach plan.

Learning Objectives

  1. Explain three differences between marketing and public relations and apply them to everyday work.
  2. Define paid media, earned media, owned media, and shared media, and implement an example of each.
  3. Describe three ways to measure success regardless of professional setting.

About Our Presenters

Jaime Schwartz Cohen, MS, RD, leads a team of seven registered dietitians who have rewritten the playbook on health professional communications programs with a focus on how to put nutrition science into motion through nutrition entertainment and measuring ROI. The team helps clients and the industry stay connected to future-proofing research and insights and emerging trends.

Recognized as a communication leader in both the PR and nutrition industries, Jaime has been honored among PRWeek’s “40 under 40” (2015) and was the recipient of the New York State Academy of Nutrition and Dietetics “Media Excellence” Award (2016) and was named “Young Dietitian of the Year” by the NJ Dietetic Association (2009).

Prior to joining Ketchum 20 years ago, Jaime held roles at a multinational CPG company and at an emerging brand. She received a B.S. in nutrition from Penn State, an M.S. in nutritional sciences from Rutgers, and completed the University of Medicine and Dentistry of New Jersey dietetic internship.

Joe Cohen, APR, serves as Chief Marketing and Communications Officer at AXIS (NYSE: AXS), a global provider of specialty insurance and reinsurance with a presence that spans North America, Europe, Latin America, Asia-Pacific and Bermuda.

Mr. Cohen leads the Company’s global in-house marketing and communications team. He is responsible for guiding corporate and brand reputation, marketing and advertising, digital marketing, financial communications, corporate philanthropy, event marketing, PR, and internal/change management communications. In 2016, he joined AXIS as the Company’s Chief Communications Officer, where he led global external and internal communications.

Prior to joining AXIS, Mr. Cohen served for two years as SVP of Communications for KIND Healthy Snacks (now part of MARS).  Previously, he spent 15 years at MWW (then part of Interpublic Group) where he rose to become a senior leader in the agency’s corporate communications and brand marketing practices where his clients included McDonald’s, PepsiCo, Sara Lee/Hillshire (now Tyson Foods), and The Palm Restaurant Group, among others.

Telehealth Nutrition Counseling for Diverse Population Groups—Current Applications, Challenges, and Opportunities

Jong Min Lee, PhD, RD; and Meena Mahadevan, PhD

  • 4:15 pm – 5:15 pm
  • 1.0 Credit
  • Grand Cypress GHI

This session will examine the evolving role of telehealth in delivering nutrition counseling across diverse population groups, with a focus on its integration into chronic disease management, including obesity, cardiovascular disease, and diabetes. Drawing on a scoping review of recent research and clinical evidence, the presentation will provide a critical overview on how telehealth is being currently utilized in the nutrition care process of patients suffering from one or more of the afore-mentioned conditions. Specifically, the presentation will review the format, frequency, content areas, care team, cultural relevance, and outcomes measures used to monitor patient goals and progress during sessions. The influence of other psychosocial variables such as social support, self-efficacy, motivation, knowledge, attitudes, and perceived barriers will also be examined. Using examples from case studies of patients at a variety of private, clinical, and community-based settings, the presenters aim to provide practical insights into how a more culturally responsive care involving lasting behavior change can be attained in virtual counseling environments. The session will culminate with a review of the overarching ethical considerations and boundaries that have important implications for professionals relying on telehealth in dietetic practice.

Learning Objectives

  1. Explore current applications of telehealth nutrition counseling in the management of chronic diseases across diverse population groups.
  2. Identify and apply evidence-based research when developing culturally responsive and client-centered telehealth strategies.
  3. Apply lessons learned on implementation challenges and perceived barriers to better integrate the use of telehealth in nutrition counseling.

About Our Presenters

Dr. Jong Min Lee, PhD, RD, is an Assistant Professor in the Department of Nutrition and Food Studies at Montclair State University. She teaches courses such as Nutrition Counseling and Advanced Nutrition Counseling for Diverse Populations, preparing future dietitians to become effective and culturally sensitive nutrition counselors. She also teaches the Dietetics Professional Seminar, where she supports students in navigating their career paths.

Her research explores food consumption changes and the factors influencing food choices, along with food choice determinants, among East Asian international students in the New York metropolitan area. Recently, her research has focused on case studies in telehealth nutrition counseling, the health of Korean population groups in the NY/NJ region, and college students’ current sodium consumption and preferences for low-sodium foods.

Dr. Jong Min Lee is also a practicing registered dietitian, currently providing virtual nutrition counseling through a telehealth platform, where she supports individuals across diverse populations who are managing chronic conditions such as diabetes and hypertension. Her areas of expertise include immigrant health, food choice determinants, and telehealth-based nutrition interventions. Outside of her work, she enjoys singing and Zumba dancing.

Dr. Meena Mahadevan, PhD, joined the Department of Nutrition and Food Studies in 2009. She obtained her doctoral degree in Nutritional Sciences, along with a Didactic Program in Dietetics Verification Statement from Pennsylvania State University. Dr. Mahadevan led the development of the Applied Nutrition and Wellness concentration, as well as the BS-MS degree programs in the department. She teaches courses related to basic nutrition, lifecycle nutrition, and nutrition policy. Her research interests are focused on understanding the socioecological factors influencing food choices and nutrient intakes. She has published several peer-reviewed journals including AIDS Patient Care and STDs, Perspectives in Public Health, Journal of Health Behavior and Public Health, and Journal of Human Nutrition and Dietetics, to name a few. During her free time, Dr. Mahadevan enjoys walking and listening to music.

Wednesday, May 20

They’re Already Using It—How to “Talk AI” with Your Clients and Communities

Drew Hemler, MSc, RD, CDN, FAND

  • 9:45 am – 10:45 am
  • 1.0 Credit
  • Grand Cypress ABC

Our clients and communities are turning to AI, whether it’s for meal plans, recipe ideas, supplement advice, or symptom checkers. But how accurate, safe, and equitable are these tools? And how prepared are you to guide them?

This session, led by an AI-enthralled practitioner and thought leader, explores the evolving landscape of generative AI use by the public. Drew will unpack real-world examples, spotlight common AI tools being used without professional oversight, and provide strategies for RDs to navigate the misinformation, ethical grey zones, and trust issues these tools can create. Whether you’re in clinical, community, private practice, or beyond, this session equips you to step into your role as a guide, not a gatekeeper, in the AI revolution.

Learning Objectives

  1. Identify common ways clients and communities are currently using generative AI in relation to food, nutrition, and health.
  2. Evaluate the potential benefits, risks, and ethical implications of client-driven AI use without professional oversight.
  3. Apply communication and counseling strategies to guide clients in critically interpreting and safely engaging with AI-generated nutrition content.

About Our Presenter

Drew Hemler, MSc, RD, CDN, FAND, (he/him) is a Canadian-American dual-registered dietitian working at the intersection of technology, practice leadership, and practitioner development. For over a decade, Drew has integrated AI technology and training into academia, clinical care, private practice, and a wide range of consulting services to advance employee training, program design, client engagement, communications, and student learning. If Drew were an AI prompt, it would be, “You’re an AI guru who guides clients and communities into tech to streamline SOPs and automate multi-step processes. Consider the ethics of it all, always.”

What Dietitians Really Think About Sustainability

Sharon Palmer, MSFS, RDN

  • 10:45 am – 11:45 am
  • 1.0 Credit
  • Grand Cypress ABC

Dietitians care deeply about people and the planet, and the vast majority believe they should play a key role in advancing sustainable food systems.  But research indicates that barriers—including limited education, resources, and institutional support—often prevent these efforts from being fully integrated into practice.

This session will present findings from three years’ worth of survey data collected in partnership with the team at Food + Plant and Today’s Dietitian, identifying key challenges and opportunities to make a difference within the profession.

Learning Objectives

  1. Describe the four dimensions of sustainable food systems and their relevance to dietetics practice.
  2. Explain current evidence on dietitians’ attitudes and perspectives regarding sustainable diets.
  3. Identify strategies dietitians can use to advocate for equitable and sustainable dietary practices across diverse practice settings.

About Our Presenter

Known as the Plant-Powered Dietitian, Sharon Palmer, MSFS, RDN, has established an award-winning career in the field of plant-based nutrition and sustainability. As a widely recognized registered dietitian in the global community, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. In particular, she has gained recognition for her expertise in plant-based nutrition and sustainability.

Sharon has authored over 1,000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and the LA Times. Her book, “The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today,” was a critical success, which was followed by her second book, “Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes,” in July 2014. Her third book, “California Vegan: Inspiration and Recipes from the People and Places of the Golden State,” was published in 2021. And her fourth book, “The Plant-Powered Plan to Beat Diabetes,” was published in May 2023. Sharon also has contributed to several book chapters on nutrition and sustainability.

Sharon serves as chief nutrition advisor for Today’s Dietitian, adjunct faculty in the MS of Sustainable Food Systems Program at Prescott College, nutrition consultant for organizations, and co-founder and executive director of the non-profit organization Food + Planet. She presents frequently at conferences and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. For example, she serves on the US News best diets expert panel. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration on the Italian Alps Sustainability Food Tour.

Sharon recently completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog regularly for her popular online community (400,000 members strong and growing) at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her organic garden and orchard, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family.

Ask the Expert—The Year in Review and a Look Ahead

Toby Amidor, MS, RDN, CDN, FAND

  • 11:45 am – 12:45 pm
  • 1.0 Credit
  • Grand Cypress ABC

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

  1. Counsel clients on the most popular nutrition trends from 2025 as well as new and emerging trends for 2026 and beyond.
  2. Explain the science behind these trends to help avoid confusion and engage clients in fact-based discussions.
  3. 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 11+ published cookbooks with her 12th cookbook titled, Healthy Living High-Protein Cookbook: 85 Recipes and Meal Plans to Build Muscle, Balance Metabolism, and Thrive at Any Age being released June 2026 and 13th cookbook titled, Empowered Menopause Diet & Action Plan: Recipes and Meal Plans to Thrive Through Perimenopause, Menopause, and Beyond.

For close to 20 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 online publications and for over 13 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 on the editorial board for Today’s Dietitian Magazine. As a nutrition expert, she has been quoted in thousands 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. Currently she is an adjunct professor at Quinnipiac University in CT.

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 & Dietetics the coveted Media Excellence Award and in 2026 Toby was awarded New York States Academy of Nutrition & Dietetics Outstanding Achievement in Public Relations and Communications Award.

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Today's Dietitian Spring Symposium