UAND Annual Conference Agenda: Thursday, March 24, 2016
TIME / CEU / ACTIVITY / LOCATION7:15-8:00 / - / Morning Social, Breakfast, and Registration / 2nd Floor Lobby
8:00-8:10 / - / Welcome & Announcements / Ballroom A
8:10-9:20 / 1 / General Session Dr. Dominik Alexander Red Meat and Chronic Disease: A Closer Look Into The Data
· Look at prevalence and incidence of diseases, and determine whether or not it’s ok to eat red meat.
· How do scientists appropriately evaluate whether exposure to red meat is related to an outcome (e.g. cancer)? / Ballroom A
9:20-10:30 / 1 / General Session Sharon Palmer A Plant-Powered Anti-Inflammatory Eating Style
· Update with the latest science on inflammation, as well as diet strategies to reduce chronic inflammation.
· Provide valuable resources to accurately discuss strategies for reduction of chronic inflammation via diet. / Ballroom A
10:30-11:30 / 1 / Break-Out Sessions
1. Luca Boi Focus on Value: How to Improve the Way We Do Our Work
· The participant will learn key concepts in process improvement their relevance in the Health Care environment (value, customer focus, process, waste).
· The participant will learn how to apply the steps of the problem solving methodology to their work.
· The participant will gain a basic knowledge of 4 process improvement tools and instructions on how to apply them in their work: 5S, Standard Work, and Visual Management.
2. Erica Hansen, Rebecca Clyde, Stephanie Roque Using Social Media to Expand and Engage Your Professional Network
LinkedIn Professional Workshop
· Learners will be able to build and improve their social media profiles to showcase their professional achievements and attract connections.
· Learners will be able to create a plan to engage with professionals on social media to build relationships and enhance their career performance.
3. Jeff Midgley First Aid with New Technology
· Use healthcare techniques while avoiding costly emergency room visits and doctor office visits.
· How to keep your family safe and be prepared for medical emergencies. / Room 203
Room 201
Ballroom B
11:30-12:30 / 1 / Break And Exhibits / 2nd Floor Lobby
12:30-2:00 / - / Lunch With The Board (Boxed Lunch) / Ballroom A
2:00-3:00 / - / 1. Networking Session
· Get to know fellow RDs in a fun way!
2. BREAK (2:30)
3. EXHIBITS / Ballroom B
2nd Floor Lobby
3:00-4:15 / 1 / General Session Dr. Moises Torres Gonzalez Hot Topics Around Dairy Foods: The Scientific Evidence Behind Them
· Talk about dairy topics, either current or upcoming (full fat, A2 milk, raw milk).
· Look at the science to determine what is beneficial and why. / Egyptian Theater
(1st Floor)
4:30-4:45 / - / Announcements / Egyptian Theater
(1st Floor)
4:45-6:45 / 3 / Dairy Council Farm Tour
· Exit through Washington Avenue door for bus (those who signed up). / Pappy’s Farm, Odgen
UAND Annual Conference Agenda: Friday, March 25, 2016
TIME / CEU / ACTIVITY / LOCATION7:15-8:00 / - / Morning Social, Breakfast, and Registration / 2nd Floor Lobby
8:00-8:10 / - / Welcome & Announcements / Ballroom A
8:10-9:20 / 1 / General Session Dr. James Painter Reviewing the Nutrition Care Manual: Disorders of Lipid Metabolism section Update
· Offer the most recent, scientific, evidence-based truths on fat, saturated fat, cholesterol and sodium.
· Determine which of these guidelines are relevant for heart disease prevention nutrition education. / Ballroom A
9:20-10:20 / 1 / General Session Carol Masheter Crisis as Opportunity: Lessons Learned from Climbing Big Mountains and Life
· Determine how crisis can be opportunity to improve, get worse or remain the same.
· Name ways to manage stress/anxiety constructively.
· Understand that when one approach does not work, it’s possible to try something else. / Ballroom A
10:20-11:00 / 1 / Break & Poster Session / 2nd Floor Lobby
11:00-12:00p / 1 / Break-Out Session
1. Ellen Karlin Challenges and Strategies: Treating Pediatric Patients with Food Allergies
· Identify the components of food allergic symptoms.
· Define culinary approaches to optimize menu planning for children with food allergy.
· Delineate the challenges in creating and providing safe, nutritious and delicious menus to children with food allergies.
2. Utah State University, Brigham Young University, Southern Utah University, University of Utah Navigating Internships and Master’s Degrees
· Determine how to succeed in an internship and master’s degree, from interview to graduation.
· Explore how the new master’s degree requirement will change the field.
· Look at options if a student does not get one of these opportunities.
3. Stacy Bevan Applying Sustainable Food Practices in Food Literacy Starting with Reducing Waste
· Define what a food system is and its major components.
· Discuss the concerns about our current food system including the abundance of food waste in the kitchen.
· Explore ways/tips to reduce or repurpose waste in the kitchen.
· Description of how Food Literacy students are learning about reducing waste and developing/applying skills to and minimize waste in the landfill. / Ballroom B
Room 201
Room 203
12:00-1:30 / Awards Luncheon (Served Lunch) / Ballroom A
1:30-2:15p / 1 / Break-Out Session
1. Ellen Karlin Treating Pediatric Patients with Celiac Disease
· Recognize the systemic and oral manifestations of celiac disease
· Define culinary approaches to optimize menu planning for children with CD and gluten sensitivity
· Develop a treatment plan based on the interconnections between healthy diet, gluten and MNT.
2. Dr. James Painter Food Psychology: Why We Eat More than We Think
· Provide a greater understanding of how the eating environment affects consumption.
· Techniques to enable patients/consumers to be aware of their eating patterns and provide ways to reduce intake.
3. Career Discussion Panel for Students
· Discuss different career choices.
· Explore unusual RD jobs and help students in realizing what jobs they might like to pursue after graduation. / Ballroom B
Room 203
Room 201
2:15-2:30p / Break / 2nd Floor Lobby
2:30-3:15p / 1 / General Session Rick Hall Entrepreneurship and Intrapreneurship: Leadership through Innovation
· Identify a health problem within your span of influence and create an innovative and scalable solution, solicit peer review and/or public comment, make corrections, and prepare a proposal for launching the solution.
· Describe the lean startup method and its applied use for an entrepreneurial project in healthcare.
· Create a business model canvas for an innovative service or product, describing key activities, resources, partners, value proposition, customer segment, channels, customer relationship, costs, and financial structure. / Ballroom A
3:15-3:30 / - / Closing Remarks; Conference adjourns for the year / Ballroom A
3:30-4:45: / 1 / Claudette Halverson, Centered City Yoga Yoga / Ballroom C
3:30-4:30 / 1 / Emily Nelson High Fitness / Rehearsal Hall (1st Floor)
Thank you for your support of the Utah Academy of Nutrition and Dietetics Annual Conference and Exposition. We hope you enjoy your time with us!