Subject: IMPORTANT: Your Symposium lunch choices

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2019 Today's Dietitian Spring Symposium | Don't Miss Out!
A NOTE ABOUT YOUR SYMPOSIUM LUNCH CHOICES

Due to a technical issue, we ask that you please re‑submit your order of preference below as soon as possible. Even if you responded to yesterday's email, please re‑submit with your name and choices.

If you haven’t responded yet, please do so as soon as possible.

Thank you and sorry for any inconvenience.


On Monday, there are three concurrent informational lunch sessions to choose from. Seating is limited in each, so we need your preferences to assign attendees to a presentation. Each presentation includes a buffet lunch, all including vegetarian/vegan friendly options.

Please select the lunch session you would like to attend in order of preference (1 being most desired, 3 being the least).
You will receive your lunch and session ticket with your registration.
Management of Irritable Bowel Syndrome:
The Key Role of the Dietitian-led FODMAP Diet

Presented by Peter Gibson, MD
Sponsored by Monash University


Irritable bowel syndrome (IBS) affects up to 1 in 7 people in the USA, yet the ability of effectively manage the condition has, in the recent past, been limited. Most patients identify that food triggers symptoms, but dietary strategies used have not been backed by evidence. Consequently, diet has not been prominent in management guidelines. However, the scene has now changed.

The FODMAP diet, details of which will be covered, is best delivered by skilled dietitians as it involves patient assessment, education about IBS, FODMAPs and food choice, and then supervision of re-challenges. Adherence to the diet has been high if well taught, with continuing efficacy. Comprehensive FODMAP content of foods is available via the Monash University Low FODMAP Diet App in addition to many other educational and practical tips. Up-skilling in delivering the diet is readily done via an accredited on-line course from Monash FODMAP.

Dietitians Transform the Plate with Pulses
Presented by Sharon Palmer, MSFS, RDN
Sponsored by USA Dry Pea & Lentil Council and American Pulse Association
(1 CEU)


Get ready for Sharon Palmer to inspire you to transform your clients’ plates to include more nutritious, sustainable, delicious pulses. This session will include the latest science on the health and environmental benefits of pulses, as well as a look at innovation and culinary techniques for this plant-based food. Sharon will share strategies to break down barriers and help make pulses downright craveable. A cooking demonstration and raffle will be included.

Digging Deep: Modern Farmers Share Practices for Growing Nutritious, Delicious Food
A Panel Discussion: Moderated by Pam Smith, RDN, with panelists Meagan Kaiser (United Soybean Board), Dr. Joel Ransom (Barilla), and Brent Harrison (National Watermelon Promotion Board)
Sponsored by Soy Connection


Cultivate a deeper understating of the path our food takes from farm-to-market at this lunchtime session. A panel of farmers and ag experts share first-hand how they combine time-tested agricultural practices with innovative technology to maximize production and ensure safe, high quality food. Travel the growing cycle and learn more about farming practices used to meet the ever-changing agricultural landscape.
Thank you and we look forward to seeing you soon!

SUBMIT YOUR PREFERENCES