Continuing Education Opportunities

NCDA strives to announce every continuing education opportunity that we hear about.  Below is information for a class, webinar, lecture, etc that we have heard about.


WEBINAR: FOOD PHOTOGRAPHY FOR DIETITIANS: CREATE QUALITY PHOTOGRAPHS THAT HAVE CLIENTS DROOLING TO WORK WITH YOU

August 29th at 1pm ET/10am PT 

Join the NEDPG for a webinar addressing food photography for dietitians. 

Title: Food Photography & Video For Dietitians
Presenters: Alexandra Caspero, MA, RD, CLT, RYT
When: August 29th at 1pm ET/10am PT
SIGN UP HERE 

How will this topic benefit NE Members?
• Photography: You don’t need to spend thousands of dollars on expensive camera equipment to take gorgeous food photos! This webinar will showcase exactly how to style, take and edit drool-worthy photos using just a smart-phone.
Members and Students can access for FREE.
Students contact MentorServices@nedpg.org.

Non-Members $15 

CEU Codes: 1100, 4100, 7000, 8080 

Trouble with registration? Contact NEadmin@nedpg.org


Join the South Carolina Renal Nutrition Association on September 22 as we host our Fall Symposium. We are looking forward to a great day filled with education and networking.

Fri, September 22, 2017 8:00 AM – 4:30 PM EDT

Embassy Suites by Hilton Columbia Greystone
200 Stoneridge Drive
Columbia, SC 29210

Click here to register and for more information  


FODMAPS AND IBS: BEYOND THE BASICSPRESENTED BY PATSY CATSOS, MS, RDN, LD

To register, contact Carol Shimberg at 828-329-3855/cshimberg@gmail.com OR Lauren Brady at 828-289-7086/lauren.brady@lr.edu.

Every dietitian should know more about FODMAPs! Why? Because 11% of Americans have IBS, including many of your patients, consumers, friends and family members. An expert command of the FODMAP approach can help you get better outcomes in your practice. A FODMAP elimination diet is an evidence-based “learning diet” that helps up to 75% of people with irritable bowel syndrome (IBS) effectively manage debilitating gastrointestinal symptoms. Patients need more than a list of high- and low-FODMAP foods; they need detailed, customized, effective nutrition care, planned by a knowledgeable RDN.

At this advanced workshop, the foundation of the FODMAP approach will be established with an abbreviated review of the literature; emphasis will be on studies published since 2015. We will then cover a number of special topics that will expand your understanding of how to identify high- and low-FODMAP foods in the absence of a complete FODMAP nutrient database. The remainder of the course will be devoted to clinical decision-making during the elimination and reintroduction of FODMAPs, case studies and application of the diet while avoiding common pitfalls.

Delving into the nuances of the FODMAP approach, health care professionals will gain the following insights:
• IBS vs. SIBO. Is low-FODMAP diet indicated for small intestinal bacterial overgrowth (SIBO)? How to proceed given the current lack of evidence on nutrition therapy for SIBO
• IBS v. NCGS. Without a biomarker, non celiac gluten sensitivity (NCGS) is a diagnosis of exclusion. Are your patients unnecessarily eliminating gluten?
• Detecting hidden FODMAPs in manufactured food and supplement ingredient lists can be a daunting challenge. Help your patients understand the dos and don’ts.
• Understand the spectrum of fermentable carbohydrates including fibers, gums, and starches.

Who should attend: Health care professionals, particularly registered dietitian nutritionists with prior exposure to FODMAPs and wishing to fine tune clinical decision-making skills and increase competence in identifying high- and low-FODMAP foods and supplements. Join me on September 8, 2017 and take your FODMAP practice beyond the basics.

Educational Objectives: After attending this session, attendees will be able to:
• List the common characteristics of FODMAP carbohydrates and how they act in a collective manner to trigger IBS symptoms
• Apply logic and evaluate data sources to identify whole foods and food ingredients suitable for low FODMAP diets, including soy, corn, wheat, and dairy; starches; and gums
• Describe a treatment algorithm for the FODMAP approach with IBS patients
• Name three common pitfalls in the delivery of the FODMAP elimination diet

Schedule:
8:30 - 10:00 Literature review: Science-based research supporting role of FODMAP approach for IBS and other gastrointestinal conditions.
10:00 - 10:15 Break
10:15 - 12:15 FODMAP composition of foods; how to think like a FODMAP dietitian when reading labels; label reading practice; evaluating dietary supplements
12:15 - 1:00 Lunch
1:00 - 3:30 Delivery of the diet; nutrition care planning; case studies

Patsy Catsos MS, RDN, LD, maintains an IBS- and SIBO-focused private practice in Portland, Maine. Ms. Catsos was an early adopter of the FODMAP approach and is an expert on dietitian delivery of the FODMAP-elimination diet for management of the irritable bowel syndrome. Her speaking engagements have taken her to the national conference of the Dietitians of Canada and the Academy of Nutrition and Dietetics FNCE 2015, as well as to Prato, Italy and to the Netherlands. She is the author of several books, including IBS—Free at Last!, Flavor without FODMAPs and IBS-Free Recipes for the Whole Family. Her latest book project is The IBS Elimination Diet and Cookbook, now available wherever books are sold.
Ms. Catsos earned degrees in nutrition at Cornell University and Boston University. She completed her internship at Boston's Beth Israel Hospital. She is an active member and past-president of the Maine Academy of Nutrition and Dietetics and was honored as the 2014 Outstanding Maine Dietitian of the Year.

This event has been arranged, and is being hosted, by a group of Western NC dietitians. To register, contact Carol Shimberg at 828-329-3855/cshimberg@gmail.com OR Lauren Brady at 828-289-7086/lauren.brady@lr.edu. 


Nutricia Learning Center: Specialized nutrition education – helping you help your patients.
Bringing you a comprehensive set of educational resources and tools in a range of specialized nutrition areas
Click here for more information