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Annual Meeting Program
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Annual Meeting Program

 

Annual Meeting Schedule

(Subject to change)

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Wednesday, April 26, 2017

11 a.m. to 12:15 p.m. - Opening Session/Lunch Plenary

Speaker: Connie Betterley, MS, RDN, LDN
Topic: As Easy As 1-2-3: Quick and Simple Meals for Non-Cooks
Session Description: Lack of time. Lack of money. Lack of cooking skills. A growing number of people eat fast foods and/or store‐bought convenience foods because they lack basic cooking skills. In this session, you'll learn techniques to help your clients simplify meal planning and grocery shopping. Team with easy‐to-master cooking techniques for simple, tasty, and healthy meals that anyone can get on the table in minutes.

Sponsor:

FCP-Foundation Fund


 
12:15 to 12:30 p.m. - Lunch Served

12:30 p.m. to 1:30 p.m.



Speaker:
Judy Barbe
Topic:
The (Re)purpose of Food: Reducing Food Waste at Home
Session Description:
Nearly one third of the food we purchase ends up in the trash. This food waste stems from a variety of reasons: we bought food for a specific recipe and have some remaining, we ate out rather than cooked, we forgot we had it, or we think the food is on it’s last leg and we can’t think of a way to use it or repurpose it. Regardless of why, the loss in dollars and impact on the environment add up. Conserving food is part of our history. In World War I Americans were challenged to avoid wasting food as part of the war effort. Based on this conservation theme, this food-focused session highlights how we can use and eat food responsibly, such as “buy it wisely, cook it carefully, use it completely.

Sponsor:

 
Image result for southeastern united dairy industry association

1:30-1:45 p.m. Break

1:45 p.m. to 2:45 p.m. - Concurrent Sessions




Speaker:
Patricia Prince Griffin, MS, RD, LDN
Topic: Culinary Good Focused Demo: You Can Do This!



Speaker: Debbie Petitpain, MS, RDN
Topic: Hospitals Fighting Hunger: Best Practices on Serving Free Meals at Hospitals during the Summer.
Session Description:  Despite the prevalence of food insecurity in South Carolina and the estimate that food insecurity costs the healthcare system $160 billion annually, few hospitals participate in USDA’s Summer Feeding Program, SFSP.

In 2015, the Medical University of SC (MUSC) became the first hospital in the southeast, and only one of a few across the nation, to participate in SFSP, thus far serving 7,500 free meals at no cost to the institution. MUSC will share their example and implementation guide, as well as other best practices from health care institutions across the country, on this innovative approach for using existing child nutrition programs to deliver healthcare leaving dietetic professionals empowered to champion summer feeding in hospitals.

2:45-3 p.m. - Break

3  p.m. to 4 p.m.


Speaker: Jennifer Brunelli, MS, RD, LD
Topic: Individualizing Sports Nutrition through Blood Work, Genetic Testing and GPS Tracking
Session Description: Will give a review of how bloodwork is being used in pro and Olympic athletes to assess not only typically run micronutrient levels, but also testosterone levels, impactors on testosterone hormone, fatty acids affect on metabolism, amino acid profiles, heavy metal levels, gut bacteria strains, etc. Genetic testing allows us to potentially offer personalized plans based on unique physical responses to nutrients (food/diet/supplements). Finally, GPS tracking offers live workload updates.  This allows the sports RD the ability to approach an athletes daily plate with precision based on most recent bouts of training, sleep, recovery.

Sponsor:

Image result for southeastern united dairy industry association


4 p.m. to 5 p.m.


Panel Discussion led by Mickela Mitchell, MS, RDN, CSSD, LDN
Panelist:
Sally Nicholson, RD; Jessica Perez, RD and Chef Brent Street
Topic: School Food: The Future Is Now
Session Description: In South Carolina where one in three of our school aged children are obese, yet 1 in 5 routinely struggle with hunger, one question is foremost in our minds:  Are we doing our best for them?  Saving the next generation doesn’t take rocket science, it takes teamwork.  Meet a panel of school nutrition RDs and a Chef who are ahead of the curve, finding innovative ways to fight hunger and improve the nutritional status of the children they serve.   Find out how you can be involved in the efforts to get the school environment optimized. 

5 to 5:15 p.m. - Break

5:15 p.m. to 6:15 p.m.




Speaker: Chef Brandon Velie
Topic: Local Foods
Session Description: Chef will talk about the starting the Chef ambassadors program with the governor and how and why he incorporates local foods into his restaurant menu.

6:30 p.m. to 9 p.m.
Board Meeting and Dinner

Thursday, April 27, 2017

8 a.m. to 8:30 a.m.
Breakfast Buffet

8:30 a.m. to 9:30 a.m.




Speaker:
Sarah-Jane Bedwell, RD, LDN
Topic: Shaking Up Food Labeling: From New Daily Values to Front of Package Icons
Session Description: With the Food and Drug Administration’s recently approved changes to the Nutrition Facts Panel and the new restaurant menu labeling legislation to take effect at the end of this year, food labeling is a timely topic and registered dietitians need the most up-to-date information about it.

Sponsor:

BeefUSA


9:30 a.m. to 10 a.m.
Posters & Exhibitors

10 a.m. to 11 a.m. - Concurrent Sessions



Speaker:
Leah McGrath, RDN, LDN
Topic: Food History vs Food Fiction: Should We Eat the Way our (Great) Grandmother Ate?
Description: Does a romanticized view of our food past ignore reality? This session deconstructs food history facts
from food history fiction. A comparative look at our food history including food safety and innovation, 1915 compared to present day.  Why is our food past being romanticized and what can dietitians do to promote facts not fear about our food supply, food safety and nutrition.




Speaker:
Namita M. Koppa, MA
Topic: Gamecock Grown: Building A Sustainable Food System from the Ground Up
Session Description: In 2014, the University of South Carolina launched a collaborative process to plan, define, and implement a vision for a sustainable campus food system. With a core mission in higher eduction, the health of the USC community, an imperative for cost-effectiveness, and a commitment to addressing social and environmental inequities in mind, a multi-year stakeholder engagement process began. This session will explore the ins and outs of USC’s key players, processes, and goals for a truly Gamecock Grown food system.

11 a.m. to 12:45 p.m. - Keynote Speaker and Awards Brunch



Speaker:
Carolyn Tampe, MS, RD, CDE, PA-C
Topic: Plant Based Diets and Diabetes
Session Description: Plant-based diets are increasing in popularity. What does the research show regarding the safety and efficacy of vegetarian and vegan diets for preventing and managing diabetes? In this session, you will learn about the potential benefits of plant-based diets for those living with diabetes. You will gain practical tools to assist individuals making the transition to therapeutic plant-based diets as well as ways to ensure these individuals are meeting their nutrient needs.


 12:45 p.m. to 1:15 p.m.

Posters & Exhibits

1:15 p.m. to 2:45 p.m. - Afternoon Plenary



Speaker:
Sohailla Digsby, RDN, LD
Topic:
Best Body Countdown
Session Description:
Are your patients’ efforts thwarted by what they put in their mouths between exercise
bouts and healthy meal efforts? What can you do as an RDN to ensure that the result of the strides they make with you consistently show up on their scales and in their medical charts? Learn out-of-the box, strategically designed, comprehensive steps to help your population to reach their very Best Bodies, and keep them long term.

All Silent Auction & Raffle winners will be announced at the end of this session