Tuesday, November 1, 2016 – Wednesday, November 2, 2016
7:00 AM – 5:00 PM
The Gateway Hotel and Conference Center
2100 Green Hills Drive
Ames, Iowa 50014
Cancellations are subject to a $25 processing fee. No refund will be given for cancelations made after November 1, 2016. Email: lursen@butler‐bremer.com
A block of rooms is reserved at the Gateway Hotel and Conference Center for Oct 31 st and Nov 1st. Please identify yourself as a member of the Iowa Academy of Nutrition & Dietetics group to receive the discount. Discounted rate only guaranteed through October 10, 2016. Please call 1-800- FOR-AMES or to make your reservations.
The Gateway Hotel and Conference Center
$119 per night
2100 Green Hills Drive Ames, IA 50014
Other area hotels:
1418 South Dayton Place
Microtel Inn & Suites
2216 SE 16th St.
2507 SE 16th St
For more information contact:
Tina Bauermeister, MS, RDN, LD, firstname.lastname@example.org
Tanya Hargrave-Klein, MS, RD, LD email@example.com
Tuesday , November 1, 2016
7:00 a.m. – Registration / Breakfast
8:00 a.m. – Welcome & Opening Remarks – Christy Frese, RD, LD President, Iowa Academy of Nutrition & Dietetics
8:15 a.m. – Marketing with Heart: Attracting Clients by Being Y-O-U
Presenter(s) – Chere Bork, MS, RDN, LN, President of Savor Your Life Today, Inc.
Sponsored by – Midwest Dairy
Chere Bork Bio: “Y-O-U” are your biggest attraction tool. People who are confident and stand up strong in their shoes get noticed, get the business, and get the job. Once you are confident and clear in who you are and what you have to offer, you will be more confident in your decisions. Get unstuck by taking three crucial steps toward attracting what you want with energy, enthusiasm, and empowerment. You will leave this session with clarity on your next course of action-an actual game plan to live as your authentic self and attract vast amounts of new business. You will learn from the real life RDN examples too.
Chere Bork, aka “The Energy Igniter,” is the owner of Savor Your Life Today, Inc. whose mission it is to inspire, challenge and cheer dietitians on to a life of passion, purpose and vibrant good health. Chere gives RDNs a confidence boost to live the lives they have always wanted; she helps them find clarity so that they can be the best business owners they can be.
Chere is a Registered Dietitian Nutritionist with more than 35 years of experience. Since 2000 her career she coached has over 800 clients since 2000. Chere is a graduate of Coach U and is a Certified Executive Wellcoach® and also an examiner for Wellcoaches®.
Chere has been an active board member of the Nutrition Entrepreneur Dietetic Practice Group for seven years, serving as Chair and as Chair of the Coaches and Speakers Specialty Group. She currently serves as the Past Chair and NE Positivity Ambassador, ensuring that NE’s members are feeling empowered, inspired and entrepreneurial!
Chere holds her Masters in Adult Education with an emphasis on nutrition. She is a member of the National Speaker Association and author of 5 Ingredients for Healthy Living. She is a seasoned media spokesperson and has appeared on WCCO, Fox 9 News, KARE 11 in the Twin Cities market and in print outlets including American Health, Working Woman, Glamour, Mademoiselle, SELF, St. Paul Pioneer Press and Minneapolis Star Tribune, among others.
Level 1 | Learning Need Codes: 1000, 7010, 7120
9:30-10:30 a.m. – Food Safety Journey: The Mountain is High but the Path is Well-Trodden
Presenter(s) – Dr. John H. Hanlin, PhD, MBA, BSc
Sponsored by – Ecolab and ID-HCC
This education session will focus on food safety issues within the community that you serve.Why are seniors over the age of 65 as well as immune-compromised people more susceptible to foodborne illness? What can you do in collaboration with your purchasing and supply chain partners in food service to enhance your food safety program? Dr. Hanlin will provide the latest information on morbidity and mortality related to foodborne illness. He will cover infection risk from pathogens including norovirus, Listeria, Salmonella and others. The presentation will de-mystify these pathogens, by describing how these different infectious microorganisms are transmitted and strategies to reduce risk. Participants will learn how to enhance food safety measures within their organization.
Dr. John Hanlin is vice president of Food Safety and Public Health for Ecolab Inc., the global leader in water, hygiene and energy technologies and services that provide and protect clean water, safe food, abundant energy and healthy environments. Ecolab’s 44,000 employees deliver comprehensive programs and services to the food, energy, healthcare, industrial and hospitality markets in more than 170 countries. In his role, Dr. Hanlin works closely with Ecolab Research, Development and Engineering teams to develop new technologies and programs for safe water, infection prevention and food contamination.
Prior to joining Ecolab in 2011, Dr. Hanlin spent 25 years in the food industry, holding key food safety and quality positions at both food manufacturing and retail companies, including Kellogg’s, Supervalu and General Mills and holds patents on food safety preservation systems. In 2009, Dr. Hanlin was invited to testify before the U.S. House of Representatives’ Committee on Agriculture to provide recommendations to policy makers on how to modernize and improve the safety of the nation’s food supply.
Dr. Hanlin has extensive experience serving on committees and has presented at numerous national and international scientific meetings. He also has published several scientific papers and book chapters on food safety. Dr. Hanlin’s most recent publications were entitled “Legionellosis; An Unintended Consequence of Building Water Systems” and “Managing the Risk of Waterborne Healthcare-acquired Infections.” Dr. Hanlin is a member of the Association for Professionals in Infection Control and Epidemiology, the Institute of Food Technologists and the International Association for Food Protection.
Dr. Hanlin received a bachelor’s degree in Biology and Microbiology from the University of Edinburgh in Scotland, a master’s degree in Business Administration from Temple University and a doctorate in Biology and Microbiology from Syracuse University.
Level 2 | Learning Need Codes: 2080, 4190, 8040
10:30 a.m. – Break
10:45 a.m. – Updates to the Nutrition Care Manual Dyslipidemia Section
Presenter(s) – Dr. James (Jim) Painter, PhD, MS, RD, Professor in Family and Consumer Sciences at Eastern Illinois University
Sponsored by – Davidson’s Safest Choice Pasteurized Eggs
Emerging research and dietary advice on fat, saturated fat, cholesterol and sodium has been rapidly changing and it can be difficult for RDNs and consumers alike to keep straight which guidelines are backed by sound research. As the lead author of the update for the Academy’s Nutrition Care Manual: Dyslipidemia section, Dr. Jim Painter has extensively reviewed cutting edge research on lipid metabolism and corresponding with leading experts of dietary fats. This review will explain his findings from his research including: saturated fats-why they have a neutral effect, why the cholesterol guidelines should be dropped, and why total fat intake is no longer important for the heart disease interventions.
Dr. Jim Painter is an Adjunct Professor at University of Texas. His current research specialties include heart disease, and mindless eating. Jim is an advisor for Sun-Maid Raisin Growers and Paramount Farms, and consults for Davidson’s Safest Choice and the National Dairy Council. He currently serves on the American Heart Association’s Eat Well Task Force. He worked for Marriott Corporation in the 1980s, taught at the University of Illinois during the 1990s, and Eastern Illinois University until 2013. Jim has over 100 peer reviewed publications to his credit. He and his wife Rosemary have two sons, two daughter-in- laws, and four grandchildren.
Level 2 | Learning Need Codes: 9020, 5160
11:45 a.m. – Accommodating the Ingredient Conscious Consumer
Presenter(s) – Carolyn Wiesemann
Sponsored by – Enjoy Life Foods
1 of 13 children in the U.S. are diagnosed with a food allergy and the incidence of food intolerance continues to rise – why are food allergies becoming more common? Explore how to accommodate specialty diets, best practices for merchandising and the free-from industry’s latest ingredient trends.
Carolyn Wiesemann serves as the Brand Manager of Enjoy Life Foods, the leading brand in the growing Free-From category. Having extensive knowledge in food & beverage marketing, product development and industry sales, Carolyn manages Enjoy Life’s shopper marketing programs, product line extensions and advertising programs for both trade and consumer placements.
Level 2 | Learning Need Codes: 1000, 4100. 5110. 7120
12:15 p.m. – Awards and Business Lunch
Sponsored by – Smart Chicken
1:30 p.m. – Iowa’s Water Quality
Presenter(s) – Dr. David Osterburg, University of Iowa
In 2013, Iowa state policy makers devised a plan to reduce nutrient levels in Iowa streams by nearly half. The response by the Des Moines Waterworks, the state’s largest providers of drinking water, was to sue those in charge of some of the nutrient runoff because that plan was inadequate. What is the plan? Is it really so inadequate? Will more finding fix Iowa’s water quality problem? Where will the money come from?
David Osterberg is a Clinical Professor in the Department of Occupational and Environmental Health at the University of Iowa. He has a second job as and environmental researcher at the Iowa Policy Project, and Iowa-based public policy think tank that he founded and directed for 12 year. Osterberg is a former state representative who was the chairman of the House Energy and Environmental Protection Committee as well as the Agriculture Committee. He was a candidate for the U.S. Senate in 1998 and worked as the special assistant on climate change to the Director of the Iowa Department of Natural Resources. Osterberg holds advanced degrees in Water Resources Management and Agricultural Economics for the University of Wisconsin-Madison. He and wife Kay Johansen live in Mount Vernon, Iowa.
Level 2 | Learning Need Codes: 1080, 2080, 2070, 8018
2:30 p.m. – Break (Take an 8 min Zumba Break sponsored by CIDDA)
2:45 p.m. – The Food Fight and the Road to Recovery -Practical Weapons for the Disordered Eating Battle
Presenter(s) – Kristy Hoffman Rieken, RDN, LMNT
Disordered eating practices are growing in our country and world as persons young and old are bombarded by the pressures of life, social media, peers, occupations, family and even hobbies.
Participants will identify the important role the RDN plays in the clients battle against disordered eating in the community, outpatient, partial treatment and inpatient treatment fields
Kristy Hoffman-Rieken, RDN, LMNT specializes in treating eating disorders and nutrition concerns related to behavioral health issues in children, adolescents, and adults at Children’s Hospital Eating Disorders Program and Behavioral Health Clinic in Omaha, NE. She worked as a full-time RD from 2002- 2005 at Children’s and then transitioned to part-time after the birth of her first son until 2015. She currently is on staff at Children’s as a casual RDN for the EDP and BH programs. Kristy received a B.S. in Nutrition and Food Science, with emphasis in Dietetics, from South Dakota State University in 1997, and a B.S. in Health, Physical Education, Recreation, with emphasis in Health Promotion, from SDSU in 1998. Kristy completed her dietetic internship at University of Iowa Hospitals and Clinic in 1998. Prior to working at Children’s Hospital, she worked as a clinical/rehab dietitian in brain injury rehabilitation at Quality Living, Inc. from 1998-2002. She has experience serving clients with eating disorders, obesity, diabetes, behavioral health disorders, cardiovascular diagnoses, food allergies, brain injuries, wellness and general nutrition concerns.
Kristy had the honor of presenting with the late Mae Sokol, MD at the 2004 American Psychiatric Association National Convention on Eating Disorders: Assessment and Treatment. She has presented at Nebraska AND, Omaha District Dietetic Association and many area schools and colleges, including UNL, UNO, St. Mary’s, Nebraska Methodist College. Kristy has published articles on childhood nutrition, eating disorders and obesity in several publications and has participated in TV and radio interviews concerning the same subject.
Kristy is a member of AND, IAND, SWIDDA. She lives in Oakland, Iowa and assists her husband, Marty, in running two funeral homes they own in Oakland and Griswold, Iowa and raising their five children, Kyler – 11, Keaten – 9, Kort – 6, Kas – 5, and Maelie –2.
Level 1 | Learning Need Codes: 3000, 5200, 6010
3:30 p.m. – Food Donation and Recovery – Turning Waste into Worth
Presenter(s) – Amy Giffin MS, RD, CD
Sponsored by – HEN DPG
In 2008, 44% of all food produced or imported for consumption in the United States was lost in 2008, yet in the same year 50 million Americans didn’t have access to sufficient, safe and healthy food (USDA). In this presentation, learn how to safely and effectively redirect unspoiled food from landfills to our neighbors in need, thereby reducing our environmental impact and supporting our local communities.
Amy attended the University of Wisconsin – Madison where she was able to put her childhood passion for cooking and helping others into a true profession by majoring in Nutritional Science and Dietetics. She then went on to obtain her Masters in Nutrition from Mount Mary University in Milwaukee, Wisconsin. For the past 5 years, Amy has worked in school and hospital food service settings where she aims to provide delicious and healthful foods in an efficient and effective manner with care for the environment. During her three years at the Milwaukee Veterans Affairs Medical Center, Amy was known to fish out aluminum cans from garbage bins and put them in the recycling bins. She also was Chair of the National VA Nutrition and Food Services Green Environmental Management Systems (GEMS) Committee. In June, Amy moved to Sheboygan, Wisconsin and started a new position as the School Nutrition Supervisor for the Sheboygan Area School District. She is already making friends with the custodians to make sure recycling is occurring regularly. In her spare time, she enjoys teaching others how to cook and eat healthfully and playing with her two cats, Reggie and Maverick.
Level 1 | Learning Need Codes: 4020, 4070, 7010, 8040, 8050
4:30 p.m. – Beyond Honey
Presenter(s) – Carlene Raye Vannoy, Friendly Beekeepers of Iowa Honey Queen
Explore the benefits of honey beyond the conventional perception that honey is a sickly-sweet syrup. Carly will touch on some of the lessor known edible and beneficial products of the hive as well.
Carly Raye has been keeping bees for many years. Starting with a scholarship from the Iowa Honey Producers Association, she now enjoys 4 hives in her apiary. She is involved with her beekeeping club, the Friendly Beekeepers of Iowa (FBI). This past spring, the FBI asked Carly to be their Honey Queen.
Level 1 | Learning Need Codes: 2000, 7000, 7120, 8070
5:30 p.m. – Iowa Academy of Nutrition & Dietetics Board and Council Meeting
All Iowa Academy members are encouraged to attend!
The meeting will be held at the Gateway
Wednesday, November 2, 2016
7:00 a.m. – Registration / Breakfast
8:00 a.m. – Welcome & Opening Remarks
Presenter(s) – Becky Prostine, MPH, RD, LD President-Elect, Iowa Academy of Nutrition & Dietetics
8:15 a.m. The (Re) Purpose of Food: Reducing Food Waste at Home
Presenter(s) – Judy Barbe, MS, RDN
Sponsored by – Presented by Iowa Beef Industry Council
Explanation of food date codes and optimal storage to save money and reduce waste Provide food safety resources and proper use of a food thermometer Suggest dozens of food solutions (recipe ideas) and food donation recommendations
Judy Barbe is an award winning registered dietitian and author of two books: Your 6-Week Gide to LiveBest, Simple Solutions for Fresh Food; Well-Being and LiveBest Seasonally. As the founder of LiveBest, she specializes in nutrition communications where she coaches registered dietitians to take the stage with confidence. Judy is the immediate past chair of the Academy of Nutrition and Dietetics Food and Culinary Professionals practice group. She is former president of the Wyoming Academy of Nutrition and Dietetics and has been recognized as an outstanding dietitian. One of her favorite hobbies is travel. She used to lead tours to Italy, has visited nearly all 50 states and more than 26 countries and is planning a trip around the world. Her interest in food started early. She realized later that her enthusiasm was unique: most 10- year-olds don’t pore over the Betty Crocker Cookbook for a slumber party menu… she served ice cream-stuffed cantaloupe. Judy is here today to provide food solutions for the home cook to reduce food waste and she will be signing books after the session plus she is giving away a copy of her book at the end of her presentation.
Nearly one third of the food we purchase ends up in the trash. Regardless of why, the loss in dollars and impact on the environment add up. From purchase to cooking, this session will address food solutions to maximize food use and minimize waste at home including:
Level 2 | Learning Need Codes: 8000, 8040, 4070
9:15 a.m. – Public Policy and Advocacy 101
Presenter(s) – Lyndi Schutt RD, LD and Martha McClurg MPH, RD, LD
Learn all you wanted to know about legislation and advocacy but were afraid to ask! This session will equip you with the terminology, skills and resources you need to be an effective advocate for the dietetics profession, your communities and your clients.
Martha McClurg, MPH, RD, LD is a retail dietitian passionate about the importance of health and wellness for all ages. In her current role, Martha works to help individuals and families achieve healthy, happy lifestyles through nutrition education in community settings. Having previously worked in both clinical and academic settings before entering community work, Martha understands the importance of sound nutrition policy for improving the health of the nation and is dedicated to assisting other dietitians become effective nutrition advocates. Martha earned her bachelor of science degree in dietetics from Olivet Nazarene University in Bourbonnais, Illinois; completed her dietetic internship at the University of Iowa Hospitals & Clinics; and earned her master of public health degree from the University of Iowa. Martha currently serves as the Public Policy Coordinator for the Iowa Academy, also volunteering in her community and church. In her free time, she enjoys spending time with family and friends, any and all outdoor activities, entertaining, and reading.
Lyndi Schutt, RD, LD is a graduate student at Iowa State University in the Food Science Human Nutrition Department. Lyndi works with The Blossom Project, a research group striving to improve the lives of pregnant women and their babies through nutrition and fitness interventions in pregnancy.
Lyndi earned a Bachelor of Arts degree in exercise science from St. Olaf College in Northfield, Minnesota and a Bachelor of Science degree in dietetics from Iowa State University. She completed her dietetic internship at Ingalls Memorial Hospital and is now working towards a PhD in Nutritional Sciences at Iowa State. Lyndi serves as the State Policy Representative for the Iowa Academy. During her downtime, Lyndi enjoys running, all outdoor activities, all things pop culture, and spending time with her friends, family, and her cat Beaker.
Level 1 | Learning Need Codes: 1080, 7170, 4040
10:15 a.m. – Break (Stay in your chairs for an 8 min yoga break sponsored by CIDDA)
10:30 a.m. – The Blossom Project
Presenter(s) – Dr. Christina Campbell PhD, RD, Iowa State University
This talk will provide evidence of prenatal nutrition and physical activity choices/habits. Outcomes associated with future disease risk will be presented. Implications for health care professionals, particularly the role of the Registered Dietitian Nutritionist will be presented.
Christina Gayer Campbell PhD, RD received her master’s and doctoral degree in exercise physiology and nutritional sciences, respectively at Washington State University. Prior to joining the faculty at Iowa State University in 2009, Dr. Campbell worked at Montana State University. Over the past 9 years, Dr. Campbell has developed a research program affectionately called “The Blossom Project” with the goal of identifying effective lifestyle strategies to minimize future chronic disease in mother and baby.
Level 1 | Learning Need Codes: 9010. 9030
11:30 p.m. – Exhibits / District President Lunch Breakout Session
Sponsored by -Iowa Pork and Iowa Beef Industry Council
District President Lunch Breakout Session: District Presidents are invited to eat lunch together in Conference Room 1 for an opportunity to meet face-to-face with other districts for networking and sharing of best practices.
1:00 p.m. – Malnutrition Assessment: Nutrition-Focused Physical Examination
Presenter(s) – Alison St. Germain, MS, RD, LD; Erin Bergquist, MPH, RD, CNSC, LD; Tonya Krueger MA, RDN, LD
Iowa State University dietetic internship instructors will provide an interactive workshop on identifying malnutrition in patients and clients. You will have to time to practice performing a nutrition-focused physical examination as well as learn how to implement the examination into practice.
Erin Bergquist received her BS in Dietetics from Iowa State University and her master’s degree in Public Health from Des Moines University with an emphasis on improving access to healthful foods. Erin has previous experience working as a clinical dietitian and has maintained her credential as a Certified Nutrition Support Clinician. Erin currently works as a Senior Clinician for the Iowa State University Dietetics Internship (ISU DI). She is the coordinator for ISU DI’s international locations in Paris, France and Ghana, Africa. Erin is currently co-chair for the Nutrition and Dietetic Educators and Preceptors working group that is 1) creating a database to map existing international nutrition efforts; and 2) developing a concentration area for dietetic interns in sustainable, resilient and healthy food and water systems.
Alison St. Germain received her BS and MS from Iowa State University and currently is a Clinician for the Dietetic Internship Program at Iowa State University and is a certified Intuitive Eating Counselor; she also is a faculty advisor for the ISU organization Body Image Eating Disorder Awareness (BIEDA). St. Germain is a member of the Eating Disorder Coalition of Iowa and actively participates in their fundraising and awareness events. St. Germain is a site reviewer for ACEND and is currently the Council on Professional Issues chair and Media Spokesperson for the Iowa Academy of Nutrition and Dietetics. She demonstrates advanced practice skills in adult education, geriatric nutrition, child, adolescent and maternal health and nutrition, and sport’s nutrition. She is passionate about Health at Every Size, Body Respect, Intuitive Eating, and spreading awareness and prevention of eating disorders.
Tonya Krueger has been a Clinician with the Iowa State University Dietetic Internship since 2012 and works with interns in the nationwide program. A graduate of the University of Illinois, she completed her dietetic internship at the University of Iowa Hospitals and Clinics and then earned a Master of Arts degree in Health Education from the University of Northern Iowa. Her professional interests include pediatric nutrition and nutrition education. Prior to working at Iowa State she served as a nutrition consultant to Early ACCESS through Child Health Specialty Clinics as well as a Health Services Coordinator for Head Start both in Iowa. She currently provides nutrition services to the 1st Five program in Iowa via telehealth. Iowa State University dietetic internship instructors will provide an interactive workshop on identifying malnutrition in patients and clients. You will have to time to practice performing a nutrition-focused physical examination as well as learn how to implement the examination into practice.
Level 2 | Learning Need Codes: 3000, 3030, 5000
2:45 p.m. – Diabetes Prevention Program & Fresh Conversations
Presenter(s) – Rhonda Hansen, RN & Doris Montgomery MS, RD, LD
Learn about leading opportunities in your area.
Rhonda Hansen, RN, attended St. Lukes School of Nursing-Diploma RN program in Sioux City, IA and worked part-time through nursing school and then full time after graduation in Pediatrics and PICU at St. Lukes Regional Medical Center (now Unity Point St. Lukes) in Sioux City, IA. Rhonda then began working full time day charge nurse position at Jackson Community Hospital in Jackson, MN. Rhonda has worked as Utilization Review nurse position at Holy Family Hospital in Estherville, IA, and continues to do Discharge Planning for hospital in-patients. She is the site coordinator for the Diabetes Self-Management Program; as well as an RN Diabetes Educator for the program. Rhonda also is the Care Transitions Program coordinator for in- patients with diagnosis of CHF, Pneumonia, Acute MI, and COPD; and Co-Coordinator for our community Diabetes Prevention Program.
Doris is a public health nutritionist for the Iowa Department of Public Health. She is the state coordinator for the Iowa Nutrition Network, a SNAP-Ed health promotion program serving low-income populations.
Doris is active in ASNNA, a national organization that represents the interests of agencies providing SNAP nutrition education, and enjoys collaborating on healthy aging projects with colleagues from the Society for Nutrition Education and Behavior and the Academy of Nutrition and Dietetics. As a thirty- year volunteer, Doris also enjoys working on health and nutrition projects in Yucatan Mexico through the Iowa-Yucatan Partners of the America.
Prior to her work in public health, Doris provided clinical nutrition services specializing in oncology. She received her professional education and training at Ohio State University, University of Iowa Hospitals and Clinics and Iowa State University
Level 1 | Learning Need Codes: 4020, 4040, 5190, 7120
3:15 p.m. – Nuts and Bolts of becoming a Medicare provider
Presenter(s) – Livleen Gill MBA, RD, LDN
Sponsored by – Academy’s Nutrition Services Payment Committee
This session will provide the essentials of how to become a medicare provider. Will provide step be step easy to follow instructions.
Livleen Gill is a Registered Dietitian with over 20 years of experience in the field of nutrition and has worked in various healthcare settings as both a Clinical and Food Service Manager. Presently, she is the Co-Owner of 3 Bethesda based firms which include a care coordination company that provides services for seniors aging at home, a multidisciplinary nutrition and wellness company that provides services onsite, at the client’s home and at Assisted Living Facilities. The third company provides healthcare providers billing and office management services. Livleen continues to work clinically in private and group settings specializing in weight management, diabetes, hypertension, and kidney disease. She has served as an expert witness in medical malpractice cases. A sought after speaker, Livleen has presented webinars on reimbursement issues for the Weight Management DPG and for MAND. Included in her presentations, she spoke on Essential Health Benefits at the Public Policy Workshop for AND, and has been a frequent panelist for senior services. Livleen is an active volunteer in her community and professional organizations. To name just a few, she serves on the AND Nutrition Services Payment Committee , Reimbursement Representative for the Weight Management DPG
Level 1 | Learning Need Codes: 7010, 7070, 7170, 1080
4:00p.m. – Closing Remarks / Adjourn-please stay for centerpiece giveaways and door prizes