NUTRITION FUTURE FORWARD: ARE WE READY FOR OUT OF THE BOX THINKING?
March 6 2020, 9AM - 4PM
Driscoll Hall Auditorium, Villanova University
This COPE continuing education symposium takes a contemporary look at targeted health and nutrition topics that will challenge you to rethink-and refine-conventional practice while opening doors to fresh ideas. Picky eaters, craft beer use in healthy recipes, digestive wellness, culinary literacy, preventing metabolic adaptation during weight loss and the potential health and nutrition implications of cannabis use… forward-thinking, transformative topics that build upon foundational knowledge while equipping you with new skills and knowledge to best meet clientele and patient needs.
TOPICS & SPEAKERS
At the Table with Trillions: Evaluating Dietary Recommendations from a Gut Microbiome Perspective, Presented by Corrie M. Whisner, PhD
Culinary Nutrition or Culinary Medicine: A Distinction with a Difference?Presented by Rosemary E. Riley, PhD, LD
Appetite & Weight Management: The Impact of the Endocannabinoid System & Cannabis, Presented by Laura Lagano, MS, RDN, CDN
AFRIDS (Avoidant Food/Restrictive Intake Disorder) and the New Picky Eater: Why repetitive food presentation and hiding does not work and what to do instead, Presented by Kelly Dorfman, MS, LDN
Craft Beers: Sustainability in Healthy Kitchens, Presented by Libby Mills, MS, RDN, LDN, FAND
1. Discover practical and specific ways to promote a healthy gut microbiome within the context of the Dietary Guidelines.
2. Discuss challenges and opportunities that exist when using cooking interventions to answer research questions.
3. Describe methods of assessment used in designing a nutrition and fitness plan that fuels activity and preserves lean body mass.
4. Learn about cannabis and various cannabinoids demonstrating clinical relevance in numerous health conditions and their nutritional implications.
5. Identify neurological issues in children that can impact sensory and oral motor development and manifest as avoidant and picky food behavior.
6. Develop innovative flavor profiles in everyday dishes by using beer as an ingredient to enhance healthful cooking techniques and recipes that will inspire home cooking.
The Villanova University M. Louise Fitzpatrick College of Nursing is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center Commission on Accreditation. By attending this entire conference Nurses can earn up to 6 contact hours.
The Villanova University M. Louise Fitzpatrick College of Nursing Continuing Education/MacDonald Center for Obesity Prevention and Education (COPE) is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration. By attending this entire conference Dietitians and DTRs can earn up to 6 CPEUs.