7:30 am - 7:55 am .  .  .  . .  .  .  .  .  .  .  .  .  .  .  . Registration

7:55 am - 8:00 am .  .  .  . .  .  .  .  .  .  .  .  .  .  .  . Welcome

            

  Jean Guest & CSA Executive Board

8:00 am - 9:15 am

Registered Dietitians Practice in Celiac Disease 

Objectives:

1. Describe at least two historical events important to celiac disease and development of a gluten-free diet
2. Identify basic pathophysiology and diagnosis of celiac disease
3. Discuss functions of a skilled dietitian providing medical nutrition therapy to people with celiac disease
4. Discuss advancing nutrition practice in celiac disease

Jean Guest, PhDc, RD, LMNT CSA Dietitian Advisor Lincoln, Nebraska

9:15 am – 10:30 am

Managing Medical Nutrition Therapy for Celiac Disease

Objectives:

1. Describe components for patient education for a gluten-free diet
2. Discuss patient education and counseling insights
3. Identify disease management information related to gluten sources and contamination
4. Discuss tips for improving management of diabetes for patients with celiac disease

Dee Sandquist, MS, RD, CDE Southwest Washington Medical Center Vancouver, Washington

10:30 am – 11:00 am .  .  .  . .  .  .  .  .  .  .  .  .  .  .  . Morning Break

11:00 am – 12:00 pm

Gluten Free Diets for Acute and Residential Care Facilities

Objectives:

1. Identify at least 3 reasons why providing gluten-free/food allergy diets is an interdepartmental concern
2. State at least 2 federal regulations for institutional food services pertaining to food allergy and Celiac Disease
3. Plan a menu meeting macro and micro nutrient needs
4. State at least 2 kitchen assessment criteria for deciding what to menu

Veronica Alicea, RD, MBA Consultant Dietitian Bridgewater, New Jersey

12:00 pm – 1:30 pm .  .  .  . .  .  .  .  .  .  .  .  .  .  .  . Gluten-Free Lunch

1:00 pm – 1:30 pm (Speaking During Meal)

Harvesting Gluten-Free Menu

Objectives:

1. Adapt the nutrition care process components in various practice settings

Jean Guest, PhDc, RD, LMNT CSA Dietitian Advisor Lincoln, Nebraska

1:30 pm – 2:15 pm

Improve your Hands-On Nutrition Physical Exam Skills:

A "Bench to Bedside" Guide to Nutrition Diagnosing Part I

Objectives:

1. Explain the role of the SGA (Subjective Global Assessment) and its role in the Nutrition Physical Exam
2. Discuss the rationale for the nutrition physical examination as part of the dietitian’s role in clinical assessment of nutrition status
3. Describe common micronutrient deficiencies seen in celiac sprue and their clinical presentations

Julie Heinzl, MS, RD, CDE, CNIS Biomedical Nutritionist VA Phoenix Healthcare System Phoenix, Arizona

2:15 pm– 2:45 pm .  .  .  . .  .  .  .  .  .  .  .  .  .  .  . Afternoon Break

2:45 pm– 3:30 pm

Improve your Hands-On Nutrition Physical Exam Skills:

A "Bench to Bedside" Guide to Nutrition Diagnosing Part II

Objectives:

1. Demonstrate and practice the basic nutrition physical examination skills modeled in the presentation including the general survey and perioral exam

Julie Heinzl, MS, RD, CDE, CNIS Biomedical Nutritionist VA Phoenix Healthcare System Phoenix, Arizona

3:30 pm – 4:00 pm

Gluten-Free Groceries - Providing Assistance in the Aisles!

Objectives:

1. Describe the role of registered dietitians in commercial venues
2. Describe the role of registered dietitians in partnership with local celiac support groups

Nikki Ford, MA, RD, LMNT Hy-Vee Dietitian Lincoln, Nebraska

4:00 pm – 5:00 pm

Speaker Panel and Evaluation

Objectives:

1. Review celiac disease in nutritional assessment, diagnosis, monitoring, and intervention
2. Clarify and evaluate celiac disease information and how it relates to dietetics, medical nutrition therapy, and commercial settings