Lactation Support for Your Transgender Patients
How can nutrition professionals provide optimal lactation support for their transgender and non-binary clients? What language is most inclusive– human milk? Chest-feeding? In this Learning Lounge talk, we’ll introduce gender-affirming language for nutrition professionals to use, discuss unique considerations related to physical touch and milk supply, and share challenges and potential solutions to best support your patients and their families.
Whitney Linsenmeyer, PHD, RD, LD is an assistant professor and DPD Director in the Department of Nutrition and Dietetics at Saint Louis University in St. Louis, Missouri. She serves as a Spokesperson for the Academy of Nutrition and Dietetics with expertise in transgender health and nutrition.
Jennifer Waters, MS, RDN, CNSC, LDN is a full-time instructor at Benedictine University in Lisle, Illinois. She is currently a PhD Candidate in the Health Sciences program at Northern Illinois University, where her dissertation research is focused on the nutritional care of the transgender and gender non-binary community, as well as the professional development of RDNs and students.
Guiding Your Clients Toward a Zero-Waste Kitchen
After a pandemic year of regrouping (or being stuck) in the “home kitchen”, Americans have learned that cooking at home is a survival skill, especially with tightened food budgets. According to Feeding America®, 42 million people in the US faced some food insecurity. Yet an estimated 40 percent of food in the United States goes uneaten or ends up as rubbish. This session will touch on food waste data, tips for organizing a zero waste kitchen, reducing your overall food waste, and food for thought about the conflicting information about the intersection of food choices and planetary health. This session will help your clients understand the significance of their kitchen waste can.
Rosanne Rust, MS, RDN is an internationally recognized nutrition expert and author. Her nutrition communications company, Rust Nutrition Services, educates consumers by delivering science-based diet and nutrition information.
The Emerging GI Issues of COVID-19
There is a growing body of evidence that COVID-19 can cause unexpected and severe GI issues in hospitalized patients. This Learning Lounge talk will review these GI issues, with a focus on potential causes, and will consider what role the gut microbiome plays in COVID-19.
Heather Pitts, RD, LDN, CNSC is the Lead Clinical Dietitian for Cone Health in Greensboro, NC. She provides Medical Nutrition Therapy and small-bore feeding tube placement for hospitalized COVID-19 patients. She is an Academy of Nutrition and Dietetics NFPE trainer.
Does Diet Matter in Adult Acne?
Growing evidence suggests that diet may influence the incidence and severity of acne, one of the most common skin conditions in the United States. Despite this, our understanding of the diet-acne link is still evolving, and some uncertainty remains. This talk will review some of the recent diet-acne research and the challenges in translating the diet-acne hypotheses into clinical practice.
Jennifer Burris PhD, RD, CSSD, CNSC, CDCES is a Registered Dietitian and part-time faculty in Nutrition at California State University Channel Islands (Calabasas, CA), and Saddleback College (Mission Viejo, Calif.). Jennifer’s research focuses on the integrated role of nutrition, physical activity, and chronic skin disease, particularly acne, to promote patient wellness.
Brewing Up Health with Fermented Foods
This brief but spectacular talk will serve as a primer on fermented foods – the good, the bad and the stinky. Discover the evolution of fermented foods and how they’ve earned their place as a staple in a healthful diet.
Lindsay Malone is an Integrative and Functional Medicine Dietitian and Certified Specialist in Oncology Nutrition. She holds a BS in Business Administration from Xavier University and MS in Public Health Nutrition from Case Western Reserve University (CWRU). Her decade of experience in healthcare and education includes advanced practice at the world-renowned Cleveland Clinic and teaching at CWRU Medical and Dental Schools.
Ethical Approaches to Sponsorship
As the field of entrepreneurial nutrition and dietetics expands, one question is often asked by professionals, “How can I get paid to ______?” When in reality, there should be two questions asked, “How can I get paid to ______?” AND “How do I choose a sponsorship partner?” In the ever-changing world of traditional media, social media, writing and speaking, there are potential sponsors, brands and partners right and left, but how do you choose the right one and work with them in an authentic, ethical way? This Learning Lounge Session will give you three keys to ensure your sponsorship sets you up for success.
Amy Goodson, MS, RD, CSSD, LD is a registered dietitian and Certified Specialist in Sports Dietetics. She focuses on overall health, wellness and sports nutrition. Amy has worked with the Dallas Cowboys, Texas Rangers, TCU Athletics, Ben Hogan Sports Medicine, Dairy Farmers of America and more. She is the author of The Sports Nutrition Playbook, a play-by-play on sports nutrition for athletes, parents, coaches and trainers.