- MEETINGS & EVENTS
Iowa Academy Bus Trip to 2017 FNCE in Chicago
Plans are underway for the Iowa Academy to charter a bus to take members to the 2017 Academy Food and Nutrition Conference & Exhibition in Chicago from October 21 – 24 th !
Here are some of the details:
We will need your commitment on going by April 1 st so we are able to proceed with bus and hotel plans. Members signing up will be asked to pay at a later date.
Learn to can, freeze, dehydrate and pickle!
Register for “Preserve the Taste of Summer” lessons and workshops
Iowa dietitians can earn eight CEU credits by taking the “Preserve the Taste of Summer” online course and a hands-on workshop from Iowa State University Extension and Outreach. The online lessons already are available and the workshops are planned for this summer in various parts of Iowa.
“Preserve the Taste of Summer” provides the most current USDA-approved food preservation recommendations, said Mary Krisco, MS, RD, a human sciences specialist in nutrition and wellness with ISU Extension and Outreach in Polk County.
“It’s a great opportunity for a dietitian who is interested in learning safe food preservation techniques. The online lessons explain why it’s important to use the right recipes and follow instructions carefully, to avoid botulism,” Krisco said. “The hands-on workshops are fun, small-group classes. All supplies and equipment are included in each workshop, so that beginners can try the canning experience before investing in their own canning equipment.”
For dietitians, the total cost of the online course and up to two hands-on workshops is $100.
Two additional workshops may be taken for $20 each.
To register for “Preserve the Taste of Summer,” go to:
The online lessons cover overall food safety and several specific topics, including canning basics, canning acid foods, pressure canning low-acid foods, and preparing and canning pickled and fermented foods. Lessons also discuss making and preserving fruit spreads, freezing foods, storing frozen and refrigerated foods, and drying foods.
After completing the online lessons, participants may sign up for two or more hands-on workshops covering hot water bath canning (salsa making) and freezing, jams and dehydrating, pickle making, or pressure canning. The workshops are taught by ISU Extension and Outreach human sciences specialists in nutrition and wellness.
For more information about “Preserve the Taste of Summer,” visit: www.extension.iastate.edu/humansciences/preserve-taste-summer.
Understanding Blood Lipids and Their Relation to Health
Date: April 26, 2017 @ 11:00 am – 12:00 pm EST.
Presented by: Mark Pettus, MD, FACP, ABHM
A free nutrition lecture sponsored by Functional Formularies
A variety of fat and cholesterol-carrying lipoproteins have been targeted by dietary and pharmaceutical interventions in an attempt to improve patient health. Some of these interventions targeting specific lipids and lipid carrying molecules have more efficacy than others. This discussion explains those characteristics of a variety of lipids, how their relationship to one another is more valuable, and how aspects of an individual\’s dietary habits and metabolism can influence their risk for disease.
About the Presenter
Dr. Mark Pettus is a triple-board certified Internist, Nephrologist, and Integrative Medicine physician practicing for over 25 years. He serves as the Medical Director for Functional Formularies, manufacturer of the World’s only organic, whole-food, enteral formulas for critically ill patients. To learn more about Dr. Pettus, please visit: http://www.
Earn CPE: Dietitians can earn one hour of Continuing Professional Education from the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics.
1. To identify those blood lipids that carry the greatest clinical significance with respect to disease risk.
2. To explain how specific blood lipids relate to dietary habits and types of macronutrients.
3. To list those foods that can produce favorable shifts in the critical blood lipids.
Ashley Weedn, MD, MPH, pediatrician from the University of Oklahoma Health Science Center in Oklahoma City, will present this informative session.
During the session Dr. Weedn will:
Leading Age Iowa (the member organization for nonprofit nursing homes) is looking for a speaker for their upcoming convention on May 3rd at Prairies Meadows.
The topic they would like is cost savings through waste control.
The talk would be for 60 minutes to approximately 20-25 attendees.
This talk would coordinate with Julie Halfpop’s presentation on ‘dietary excellence on a budget’.
We have a Parkinson’s support group in Guttenberg, Iowa.
We have just recently formed this group, and a lot of our members are interested in having a nutritionist come to our group and present on nutrition for Parkinson’s patients.
Do you have any suggestions of dieticians/nutritionists who have specific knowledge of Parkinson\’s disease?
We are more than willing to compensate anyone for their time to come present to our group.