Sessions with HEN Speakers, Presenters and Moderators Food &Nutrition Conference & Expo® 2013 Sunday, October 20, 2013 8:00 AM -­ 9:30 AM FOOD INSECURITY: IMPLICATIONS AND INNOVATIONS
This dynamic session begins with presenting a broad range of contributing factors and effects of
food insecurity in the U.S. Examples of innovative food distribution, food sourcing, and education
models led by RDs and the food bank network aimed at increasing access to and consumption of
healthy foods will be described. Highlights of collaborative strategies the Academy is leading and
participating in to address hunger in America will be featured.
Code: Food Safety and Security
Level:2
CPE Credit:1.5
Learning Codes: 4070, 4010, 8050
Objectives: Describe health, social, economic and educational implications related to food
insecurity. Consider innovative models of food distribution, food sourcing and nutrition education
that increase access to and consumption of healthy foods to food insecure individuals and
communities. Explain collaborative strategies the Academy is leading and participating in to
address hunger in America.
Location: George R. Brown Convention Center / Room: Room 361
Speakers: Meg Bruening, PhD, MPH, RD Session Speaker
Michelle Berger-Marshall, MS, RD, LDN Session Speaker
THE WIMPFHEIMER-GUGGENHEIM INTERNATIONAL LECTURE—INTEGRATING NUTRITION
INTO HEALTH CARE SYSTEMS: A COLLABORATIVE INTERNATIONAL
This impactful session begins with a showcase of three unique international nutrition projects,
which will highlight their key impacts to the regions of Nicaragua, Guatemala and Sierre Leone.
Next, hear from an RD with l USAID regarding the many sources of U.S. food and nutrition aid
programs to Africa and the need for a greater presence of nutrition into health care. Join your
colleagues to learn about an exciting new Academy collaboration to integrate nutrition
competencies and education into the training of healthcare providers on an international level.
Level:1
CPE Credit:1.5
Learning Codes: 1060, 1080, 6050
Objectives: Explain how the Academy and its members are collaborating with national and
international government agencies to integrate the nutrition care process into training programs
for health care providers and build greater demand for nutrition services. Compare the major
sources of federal food and nutrition aid and the programs they support. Describe the current
incidence of malnutrition on the continent with the world’s highest rate of malnutrition – Africa.
Location: George R. Brown Convention Center / Room: Room 351
Speakers: Bernadette Lucas, MS, RD, LDN Session Speaker
Terezie Mosby, EdD, MS, RDN, LDN Session Speaker
Kristine Caiafa, RD Session Speaker
Amie Heap, MPH, RD Session Speaker
10:00 AM -­ 11:30 AM SUSTAINABLE NUTRITION: WILL WE BE ABLE TO FEED THE WORLD IN 2050?
Nutrition and health issues affect the world population-from underweight and undernourished to
overweight and undernourished. The U.S. plays a significant role in providing for the nutritional
needs of the world, and has succeeded in improving efficiency of farming and caring for the
environment. RDs must use accurate information about sustainable nutrition and the implications
to consumer eating patterns. This session will allow RDs to gain insights and information that will
assist them in communicating sound science on the issue of sustainable nutrition. Additionally, RDs
will lead the effort to support the food insecure in the U.S. and communicate/educate about
available resources to provide healthy foods to the food insecure.
Code: Food Safety and Security
Level:2
CPE Credit:1.5
Learning Codes: 4070, 8018, 1070
Objectives: Describe the implications of sustainable diets on food security for the world. Consider
food insecurity implications when communicating about healthy eating. Educate consumers about
consuming sustainable diets.
Location: George R. Brown Convention Center / Room: Grand Ballroom C
Speakers: Gregory Miller, PhD, MACN Session Speaker
Mary Pat Raimondi, MS, RD Session Speaker
1:30 PM -­ 3:00 PM HOES, HORTICULTURE AND HEALTH: USING GARDEN-BASED INTERVENTIONS TO
IMPROVE THE HEALTH OF CHILDREN (AND THEIR FAMILIES)
Gardening and garden-based interventions have the potential to positively impact the nutritional
health of children. This session will review the latest research on the topic and equip attendees
with essential skills to develop a garden/landscape plan for school or clinic.
Code: Food and Culinary
Level:1
CPE Credit:1.5
Learning Codes: 4070, 8018, 9020
Objectives: State the impact of garden-based intervention programs on the health of children.
Discuss the benefits of farm-to-school programs on the health of children. Develop a school or
clinic garden plot/edible landscape plan.
Location: George R. Brown Convention Center / Room: Room 370
Speakers: David Holben, PhD, RD, LD Session Speaker
Gail Langellotto, PhD Session Speaker
3:30 PM – 5:00 PM HOT TOPIC: SUSTAINABLE FOOD SUPPLY - IS BIOTECHNOLOGY A SOLUTION TO FOOD
INSECURITY?
Food and nutrition experts, as well as consumers, have become exponentially more interested in
the origination of their food and the overall food supply. As dietitians, we must be prepared to
answer questions surrounding food safety, nutritional parameters and development with
consumers. Join a leading panel of experts as they discuss how our current food supply, trends,
biotechnology and sustainability affect food insecurity issues.
Level:3
CPE Credit:1.5
Learning Codes: 4070, 8018, 2040
Objectives: Identify leading contributors to food insecurity and their impact on health and wellbeing. Explain facts and myths about biotechnology in relationship to health and environmental
concerns. Discuss the spectrum of sustainable agricultural practices and its affect on food
insecurity.
Time/Location: Sunday, October 20, 2013 from 3:30 PM - 5:00 PM
George R. Brown Convention Center / Room: General Assembly Theater
Speakers: Eileen Kennedy, DsC, RD Session Speaker
Jocelyn Malamy, PhD Session Speaker
Christine McCullum-Gomez, PhD, RD, LD Session Speaker
Monday, October 21, 2013 8:00 AM -­ 9:30 AM BUILDING BETTER MOUSETRAPS: HOW CREATIVE PARTNERSHIPS CAN INSERT
NUTRITION SERVICES INTO HEALTH CARE ISSUES
Nutrition services can change the momentum of increasing health care costs, but creativity and
innovation are keys to having them consistently considered a critical component for change. Three
areas have emerged as significant issues that would benefit from nutrition services: prediabetes,
obesity and food product development. This session provides insights into how national health
policy leaders, through collaborations, are creatively inserting nutrition into their mission, scope of
practice and business. Attendees will discover how (1) the Diabetes Advocacy Alliance works with
The U.S. Preventive Services Task Force (USPSTF) to broaden screening for diabetes and
prediabetes which then provides opportunities for dietitians to deliver nutrition services; (2) the
Bipartisan Policy Center (BPC) led a dialogue on reducing escalating health care costs through its
Nutrition & Physical Activity Initiative in the prevention and management of obesity; and (3) the
Convergence Project for Nutrition and Wellness bridge the divide between nutrition advocates,
who seek to change industry practices, and food and beverage companies that must juggle
accountability to shareholders, consumer demand and pressure to contribute to public health.
Code:Public Policy
Level:2
CPE Credit:1.5
Learning Codes: 1110, 1070, 1080
Objectives: Explain how new policy solutions will provide new opportunities for nutrition services.
Interpret the need for decreases in health care spending in all areas: community, clinical and
industry. Identify new innovative solutions and ideas that could be adapted for their own
communities.
Location: George R. Brown Convention Center / Room: Room 370
Speakers: Tracy Fox, MPH, RD Session Speaker
Tricia Brooks, MA Session Speaker
Lisel Loy, JD Session Speaker
POSTER SESSION: Title: Farm to School Education Project: Innovative Partnership to
Support Student Achievement of Core Knowledge and Competencies and Provide
Service-Learning Opportunity through Farm to School
Poster Session #: 102
Session date and Time: Monday, Oct 21, 8am – 9:30am.
Poster Display #: 030
Location: George R. Brown Convention Center / Room: Hall A3 & B3
Presenter: Amy Paxton
1:30 PM -­ 3:00 PM FOOD, WATER AND THE ENVIRONMENT: WHAT’S WOMEN’S HEALTH GOT TO DO WITH
IT?
Food and water are known as a primary route of exposure for a number of environmental
toxicants. Nutrients share many of the same metabolic pathways as toxicants, and can alter the
toxicity of environmental exposure. This joint session will focus on the impact of pollutants on
women’s health, including infertility and cancer. Speakers will identify key changes individuals can
make to reduce their exposure and strategies for RDs to educate the public on these important
public health issues. Planned with the Hunger and Environmental Nutrition and the Dietitians in
Integrative and Functional Medicine Dietetic Practice Groups
Code: Food Safety and Security
Level:2
CPE Credit:1.5
Learning Codes:4180, 8018, 9020
Objectives: Identify how environmental exposures (such as persistent organic pollutants (POPs)
and the plasticizers BPA and phthalates) enter the food and water supply. Critically evaluate the
scientific literature linking food- and water-borne environmental exposures to health outcomes,
with a focus on women’s health issues. Identify three ways that dietitians can help their clients
decrease their exposures to environmental toxicants and reduce the health impacts of these
exposures.
Location: George R. Brown Convention Center / Room: Grand Ballroom C
Speakers: Kim Robien, PhD, RD, FADA Session Speaker
Elizabeth Redmond, PhD, MMSc, RDN Session Speaker
SCHOOLS NEED FOR RESOURCES TO SERVE HEALTHY MEALS: A LOOK AT AVAILABLE
OPPORTUNITIES FOR SUPPORT
In order for schools to serve healthy lunches as required by the Healthy, Hunger-Free Kids Act,
school nutrition professionals need adequate kitchen equipment, infrastructure, and staff training.
This session will present cutting-edge research that quantifies the needs of school nutrition
professionals nationally and at the state level. Additionally, the session will provide vital
information and new resources, including pending legislation, that are available to assist with these
needs.
Code: Schools and School-Aged Kids
Level:2
CPE Credit:1.5
Learning Codes: 8110, 8030, 1080
Objectives: Discuss the challenges school food service directors face when implementing USDAs
updated meal requirements. Assess the equipment, infrastructure and training needs of food
service directors in their state as compared to the rest of the country. Identify public and private
resources to assist in upgrading school kitchen equipment and infrastructure.
Location: George R. Brown Convention Center / Room: Room 362
Speakers: Maureen Spill, PhD Session Speaker
Megan Lott, MPH, RD Session Speaker
Tuesday, October 22, 2013 8:00 AM -­ 9:30 AM POLICY AND FARM TO SCHOOL: A CASE STUDY OF COLLABORATIVE ACTION
The farm-to-school movement has experienced success. Health and agriculture advocates have
found common ground in advancing policies designed to improve access to healthy food while also
expanding markets for local agriculture expansion. What can be learned from F2S policy that can
apply to other venues? The presenters will unpack the implications of a “feel good” policy and
discuss how successes and challenges can be leveraged and extended.
Code:Schools and School-Aged Kids
Level:2
CPE Credit:1.5
Learning Codes: 1080, 1070, 4080
Objectives: Discuss F2S and school garden policy as a systemic approach to food and nutrition
work. Explain the importance of using theories of change (or conceptual frameworks) for
articulating why and how the policy advocated for is likely to result in desired outcome. Identify
levels of policy (personal, organizational, political).
Location: George R. Brown Convention Center / Room: Room 361
Michelle M. Ratcliffe, MSEL, PhD Session Speaker
Nancy Becker, MS, RD, LD Session Speaker
BEYOND MENU LABELING: STRATEGIES FOR IMPROVING THE NUTRITION ENVIRONMENT
OF FOODSERVICE VENUES
Modifying the nutrition environment of foodservice venues may lead to major changes in consumer
dietary intake and can assist consumers with meeting the recommended dietary goals. This session
will review the ecological framework for healthy eating, and the presenters will give first-hand
examples of how restaurants and workplaces (e.g., hospitals) can modify their environments to
promote healthy dietary habits among consumers dining away from home.
Code:Consumer Trends and Counseling
Level:1
CPE Credit:1.5
Learning Codes: 4030, 4040, 8018
Objectives: Identify and describe the four levels of the ecological framework which determine
eating behaviors. State at least three nutrition environment improvement practices from point-ofpurchase interventions and restaurant menu labeling programs which have been previously
implemented. Describe at least three strategies for improving the consumer nutrition environment
of foodservice outlets which require minimal human and financial resources.
Location: George R. Brown Convention Center / Room: Room 371
Speakers: Anjali Patel, MPH, RD Session Speaker
Courtney Winston, DrPH, RD, LD, CDE Session Speaker
9:45 AM -­ 11:15 AM CHANGES ON THE MENU: HOSPITAL FOOD TURNS TASTY AND HEALTHY
Through the Hospital Healthy Food Initiative, the Partnership for a Healthier America [PHA], an
organization announced by First Lady Michelle Obama to work with her Let’s Move Campaign, has
garnered commitments from over 550 hospitals to deliver more healthy food and beverage
options throughout their facilities for the children, families and communities they serve. These
partner healthcare systems are receiving positive publicity for adopting guidelines that span over
three-years and that include such modifications as calorie labeling, healthy food marketing,
wellness meal offerings, elimination of deep fat fryers, increase in healthy beverages and increases
in fruits and vegetables offered. Experience thoughtful discussion with three PHA partners on the
value of committing to the guidelines, the value of working with PHA and how these partners have
begun implementing the PHA guidelines.
Code:Public Policy
Level:1
CPE Credit:1.5
Learning Codes: 4010, 4020, 8050
Objectives: State why a national initiative to increase health promoting food in hospitals is
important and how the Partnership for a Healthier America’s (PHA) Hospital Healthy Food Initiative
is doing this. Identify opportunities to engage hospital administrators in nutrition-related initiatives,
including involvement in the PHA initiative; identify means to overcome perceived barriers to
implementing healthy food guidelines. Describe how hospitals and health care systems can use the
PHA initiative to increase community initiatives and hospital loyalty.
Location: George R. Brown Convention Center / Room: Room 332
Speakers: Jan Villarante, MS, RD Session Speaker
Lisa Roberson, RD Session Speaker
Bill Barkley, MBA, RD, LD, FADA Session Speaker
BUILDING RELATIONSHIPS TO MOVE A COMMUNITY FORWARD IN IMPROVING
NUTRITION: THE POR VIDA PROGRAM
This session will provide insight into the success of the Por Vida Program, a healthy restaurant
initiative, developed in San Antonio, Texas by the Healthy Restaurant Coalition. Speakers will
describe the strategies of the development, evaluation, monitoring, and sustainability of the
program. This session will also provide information on how to implement a program like this in
other communities.
Code:Consumer Trends and Counseling
Level:1
CPE Credit:1.5
Learning Codes: 4010, 4020, 4080
Objectives: Identify strategies to build productive relationships between RDs, public health leaders
and the restaurant industry. Describe the process of engaging restaurants support in labeling
healthy food choices on menus. Identify strengths and barriers to the healthy restaurant and
describe methods of evaluation, and sustainability of a healthy restaurant program.
Location: George R. Brown Convention Center / Room: Room 360
Speakers: Kathleen Shields, CHES Session Speaker
Linda T. Farr, RDN, LD Session Speaker
Lesli Biediger-Friedman, PhD, MPH, RD, LD Session Speaker
12:00 PM -­ 1:30 PM IS HEALTHIER FOOD THE PLACE WHERE NUTRITION AND HUNGER MEET?
Driving change to provide the nation’s food insecure with healthier food through access, advocacy
and education is the focus of this session. An overview of the Walmart Foundation’s commitment
to nutrition and hunger relief through the grant making process to key organizations will be
presented. The program impact and future plans for Share Our Strength’s No Kid Hungry campaign
will be highlighted in depth as one of the organizations funded through this crucial investment.
Level:2
CPE Credit:1.5
Learning Codes: 4010, 4070, 8010
Objectives: Discuss the impact and outcomes reached when a foundation committed to nutrition
and hunger relief invests in grants to organizations that focus on improving nutrition literacy and
access to healthy food. Explain how the No Kid Hungry campaign is implemented at the community
level to reach low-income mothers with culturally competent food skills education. Identify the role
of the RD in the Cooking Matters nutrition education programs (cooking courses and grocery store
tours) and how more RDs can share their talents and become involved.
Location: George R. Brown Convention Center / Room: Room 361
Speakers: Julie Gehrki, MPS Session Speaker
Leigh Ann Edwards, MPH, RD Session Speaker