Conference Recordings

The following purchase options are available for the session recordings from the 2022 Virtual Annual Conference.

Please send an email to LAND@eatrightlouisiana.org with the purchase option you prefer and an invoice will be sent to you along with direct links of the recordings. Upon completion of viewing the presentations, LAND will provide you with CEU certificates.

Friday, April 8 Sessions

Diabetes: More Than Just Carb Counting (1.00 CPEU)

Speaker

• Susie Ray, MS, RDN, CNSC, CDCES

Description

• Is a vegan diet the new cure for diabetes? What is the role of inflammation and the gut microbiome? Explore hot topics and new research within evidence-based practice. The speaker will cover plant-based diets, phytonutrients and oxidative stress, bariatrics, artificial sweeteners and the gut microbiome, dietary fiber, optimal exercise, and clinical applications in diabetes care.

Learning Objectives

• Understand the role of inflammation and oxidative stress in diabetes and complications
• Identify pros and cons of surgical modalities
• Understand the role of dietary fiber in diabetes
• List 3 diets that are often used by patients with diabetes

CEU Levels 1 & 2

Insights Into Fecal Microbiota Transplantation (FMT), Microbiome, and Nutrition (1.00 CPEU)

Speaker

• Stacy Kahn, MD

Description

• This session will provide an overview of the role of nutrition and diet in the microbiome. The speaker will also review what is known about fecal microbiota transplantation (FMT) as potential treatment for malnutrition and other nutrition-related conditions.

Learning Objectives

• Examine the relationship between nutrition and the microbiome
• Review changes in the gut microbiome over time and the impact of diet
• Describe the effects of various diets on the human gut microbiome in health and disease
• Describe the therapeutic potential of FMT for malnutrition and other nutrition-related conditions

CEU Levels 1 & 2

The Effect of Calorie Reduction on Aging: Designing a Study (0.50 CPEU)

Speaker

• Malindi Vink, MPH, RD, LDN

Description

• Participants of this session will hear about one of Malindi’s newest projects – a study called DiAL-Health, which evaluates the effect of dietary changes, such as, calorie reduction and time-restricted eating on metabolic biomarkers of aging. Malindi will discuss her duties as a research dietitian including: working on development of the intervention arms, assisting with app design, creating participant materials, and working directly with subjects.

Learning Objectives

• Understand the types of studies utilized by dietitians
• Understand basic principles of study design
• Identify the goals of the DiAL-HEALTH study
• Identify ethical concerns related to enacting an intervention

CEU Level 1

Monday, April 11 Sessions

Advancing Patient Health and Provider Knowledge Through Culinary Medicine (1.00 CPEU)

Speaker

• Christina Badaracco, MPH, RD, LDN

Description

• This session aims to inspire and empower RDNs to collaborate with other health professionals to improve health and healthcare through culinary medicine. The speaker will introduce attendees to teaching kitchens, including roles for dietitians and the importance of interdisciplinary collaboration. There will be a discussion on the importance of nutrition education for physicians and how teaching kitchens can enhance their education and training. The speaker will also review existing literature and discuss the co-creation of a culinary medicine elective course at the Georgetown University School of Medicine and findings from its first year.

Learning Objectives

• Identify possible audiences that can benefit from education in teaching kitchens
• List key team members and partners involved in implementing a teaching kitchen program
• Describe measurable outcomes of teaching kitchen programs in various practice settings
• Describe best practices for converting teaching kitchen programs into a virtual format

CEU Level 2

Food Allergy and Food Intolerances and the Role of the RDN (1.00 CPEU)

Speaker

• Jerlyn Jones, MS, MPA, RDN, LD, CLT

Description

• What are the common misunderstandings, confusion, frustrations in today’s society about food allergens and food intolerances? Millions of Americans have mild to severe allergic reactions to foods every day. Are you adequately prepared to give evidence-based guidance? This presentation will explore practical tips to navigate the difficulties in avoiding reactive foods and provide the latest information on an increasingly important topic.

Learning Objectives

• Understand the differences between food allergies and food intolerances
• List the common food allergens and intolerances
• Understand the implications of medical nutrition therapy for diagnosis and intervention
• Identify strategies to avoid adverse food reactions

CEU Level 1

Starting a Side Hustle: Opportunities for Dietitians (1.00 CPEU)

Speaker

• Katie Dodd, MS, RDN, CSG, LD, FAND

Description

• Many dietitians are looking for opportunities to start a side hustle and make some extra income outside of their traditional jobs. In today’s world there are countless opportunities for dietitians to start a successful side hustle. This session will cover 50+ side hustle ideas along with information on the first steps you need to take before starting your side hustle.

Learning Objectives

• Define what a side hustle is and how it differs from traditional employment
• Describe different opportunities for dietitian side hustles
• Identify the benefit of having multiple streams of income
• Understand the steps needed to start a side hustle

CEU Level 3