While we are disappointed not to be able to host our annual meeting, we are excited to be able to offer complimentary webinars to our members with the support of our generous sponsors to ensure members can keep up to date on their continuing education.
Thursday, May 28 – 1pm ET/12pm CT: The (re)Purpose of Food (food waste)
Speaker: Judy Barbe, MS, RDN
Judy Barbe, an award-winning registered dietitian, has been bringing realistic health solutions to tables since 1992. She serves as a food thought leader, stimulating an informed conversation about nutrition, health, and agriculture.
She is the author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally, a Fresh Approach to Living with Vitality. She shows people how to make better-for-you choices through her website, original recipes, speaking engagements, newspaper columns, and webinar series.
Judy is a past chair of the Academy of Nutrition and Dietetics Food and Culinary Professionals Dietetic Practice Group, past president of the Wyoming Academy of Nutrition and Dietetics, current delegate to the American Academy of Nutrition and Dietetics House of Delegates, and a member of the National Cattlemen’s Beef Association Nutrition Seminar Speaker’s Bureau.
As the founder of LiveBest, she specializes in recipe development and nutrition communications consulting where she coaches women to take the stage with confidence, monitors food and nutrition trends to develop creative strategy, write relevant, engaging content, and deliver impactful, personable presentations that connect with audiences. As a food enthusiast, she knows how food can be enjoyed and that healthful eating is pleasurable — all on the same fork.
Description: Home is where the waste is. Forty four percent of food waste occurs at home. It stems from a variety of reasons: we bought food for a specific recipe, we ate out rather than cooked, we forgot we had it, or can’t think of a way to use it — or repurpose it. Regardless of why, the loss in dollars and impact on the environment adds up. From purchase to cooking, this session will provide ideas to implement at home, share with the media, in retail, and with community clients to be part of the solution to this global concern.
Three learning objectives:
- list how food waste is generated throughout the food chain and the impact on the environment,
- provide shopping, storage, and preparation tips for people to safely and efficiently use more of food purchased,
- deliver consumer-friendly messages about reducing wasted food.
Once you complete viewing the recording, please email email@example.com for your CEU certificate
Clinical Applications of a Plant-Based Nutrition Formula
Speaker: Vanessa Millovich, DCN, RDN, LDN
Dr. Vanessa Millovich is a registered dietitian and holds a doctorate in clinical nutrition with a focus on integrative and functional medicine. She has experience working with both the adult and pediatric acute care and outpatient settings. Currently, she is the Clinical Nutrition Director at Kate Farms and an Adjunct Professor at Logan University. She lives in California with her husband and two children.
Description: Topics discussed include assessment of protein sources and protein quality, bioavailability of plant-based protein sources, amino acid composition and phytonutrients within plant-based options.
Tuesday, June 9 – 1pm ET/12pm CT: Baby’s First Bites: The Art and Science of a Self-Feeding Approach
Speaker: Blair Mize, MS, RDN, CSSD, LDN, CEDRD-S
Blair is a Registered Dietitian and co-owner of Memphis Nutrition Group, a private nutrition counseling practice in Memphis, Tennessee. Her areas of focus include: eating disorder recovery, sports nutrition, non-diet nutrition therapy, and family nutrition including food allergies and baby-led weaning. A Certified Eating Disorder Registered Dietitian, Certified Specialist in Sports Dietetics, and Certified Intuitive Eating Counselor, Blair has an expansive knowledge of nutrition sciences, practical cooking, and sustainable health and appreciates the power of food to bring physical, social, and emotional nourishment to the table for people of all ages. She provides non-diet, weight neutral nutrition therapy to children, adolescents, and adults. Warm, relatable, and passionate, she also speaks and writes professionally, making numerous appearances on television, online, and in print. When she isn’t working, you can find Blair with her husband and three little ones, in the kitchen, out for a run, or planning the next get-together or home décor project.
Description: Building a healthy relationship with food begins before baby takes his or her first bite. As baby-led weaning gains popularity as a feeding method for introducing solid foods, Registered Dietitians are uniquely positioned to become experts in guiding and reassuring parents and caregivers who are interested in utilizing this approach.
- Define baby-led weaning and describe the rationale for utilization of this feeding method versus other feeding methods.
- Describe key factors necessary to create an environment conducive to success with baby-led weaning.
- List key nutrients related to infant development in conjunction with the introduction of solids or complementary foods.
- Identify benefits of baby-led weaning and address potential or perceived drawbacks of this feeding style.
- Utilize baby-led weaning principles to plan age-appropriate meals and snacks for babies and toddlers.
Please note this webinar will NOT be recorded for future viewing.