Please note: Workshop 8.12 Mediterranean Diet, the ideal dietary pattern will be held in Spanish.
This is an non-English session. If you have already registered and would like to change workshops please contact the Congress Managers
Workshops will be held on Wednesday 5 September, Thursday 6 September and Friday 7 September 2012.
Note: Workshops are only available to registered Congress delegates. Minimum and maximum numbers apply to all Workshops.
Please click below to view the Workshops for each day.
Please note: Spaces are limited and places will be available on a first come first serve basis. Ensure you register today!
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4.1 Minimum standards for dietetics education and practice - towards a common goal around the World - NOW FULL
Presenters: Sandra Capra, Anne de Looy
In 2004, members reached agreement on the definition of a dietitian with the minimum standards
for education as a degree with 500 hours of supervised practice. The ICDA has, as part of its strategic plan, a vision to build on this definition as part of the program of work to enhance the image of the profession. This workshop is a step in seeking input and views from experienced practitioners from around the world. In the last eight years many developments have happened across the world with a general move towards using competence to practice as an important consideration. This workshop aims to share views and experiences in implementing changes in standards, with a view to commencing a new process for improving upon the current ICDA definitions that make up international standards.
4.2 Addressing diversity and disparity in dietetics and nutrition education
Presenters: Jill White, Angela Douge, Evelyn Crayton
The purpose of this workshop is to dialogue on the lack of ethnic diversity in the field of dietetics and its effect on disparity in healthcare and access to nutrition education. Currently in the United States 95% of Registered Dietitians come from Caucasian backgrounds, which is not representative of the US population Studies have established that culturally matching practitioners and clients results in better health intervention outcomes. Participants will discuss the historical obstacles to inclusion and workshop proposed solutions to make the field more relevant and effective in communities most in need of our services.
4.3 Menu standards: A framework for health care – experience in Australia and the UK
Presenters: Jacquie Krassie, Vicki Barrington, Anne Donelan, Karen Walton, Kay Gibbons, Jenny Bacon
An overview of current Australian and UK strategies to address menu structure and nutritional
standards for patients in an acute or residential aged care health setting. This session will include a case study exercise and demonstration of a checklist developed in the UK to evaluate an ample hospital menu. The material presented in this workshop will be useful for dietitians involved in developing menus, undertaking menu reviews and as evidence for compliance with formal assessments which are now required by regulatory bodies such as ACHS under EQuIP 5.7.
4.4 Food Policy: how dietitians can engage in policy debates and processes - NOW FULL
Presenters: Andrea Begley, Christina Pollard, Mark Lawrence, Heather Yeatman, Judy Seal, Liz Good, Patricia Carter, Michael Moore
Food Policy at every level represents a complex engagement with stakeholders with contested values. Globally it is timely to bring dietitians together to workshop policy directions. It is essential to consider what a national food policy for public health would look like. This workshop will explore the experiences of dietitians in policy at federal, state and local levels and provide a range of examples at all levels. Tools for understanding policy development, priorities for action, evaluation will be used and competencies for dietitians to engage in policy will be explored.
4.5 Reaching culturally diverse communities - NOW FULL
Presenters: Lilisha Burris, Sobia Khan, Sio Khuan (Sharon) Khoo
People of Aboriginal, South Asian, Chinese, African, and Latin American descent have higher rates of type 2 diabetes and associated complications when compared to the general population. Diabetes resources and programs that are culturally and linguistically appropriate are important for providing client-centred care to people from these cultural backgrounds. In this workshop Registered Dietitians working in diabetes prevention and management in tele-dietetics, community health and food and culinary research in an educational setting will share their experiences working with multicultural clients. The workshop will provide attendees with practical approaches that can be applied to their own practice. In addition, Brigid Treloar, food consultant, will present a cultural food demonstration. Brigid Treloar has been a freelance food consultant for over 20 years. The author of eight cookbooks, and co-author of three others, many of them translated into other languages, she also contributes to newspapers and magazines, reviews restaurants and judges cookery and recipe competitions. She has made many TV appearances and can often be heard discussing food on radio. She has presented specialist cooking classes in Sydney, interstate and overseas and is a demonstrator at the Sydney Seafood School.
4.6 International Dietetics Workforce Supply / Demand
Presenters:Sheela Krishnaswamy, Slyvia Escott-Stump
At meetings of the ICDA, the topic of workforce supply and demand is often raised. Dietitians in many countries seek opportunities in other parts of the world, but there can be barriers and issues relating to the dietetics workforce generally. These can include recognition of qualifications but also there are major issues of supply and demand that relate to the work of dietitians, their scope of practice and methods for payment, employment and reimbursement for services. This workshop will explore these topics with the aim of providing guidance to ICDA to assist member countries.
4.7 Advancing the profession – marketing dietitians and dietetics in the international arena
International Confedaration of Dietetic Associations
Presenter: Giuseppe Russolillo, Bea Dykes
The ICDA has, as part of its mission, the advancement of the profession. Part of this is to market
the profession effectively. At present the primary strategy is to use the website and the newsletter (also on the website). However there can be other ways that the ICDA could market the profession. This workshop seeks to explore ways that this can be done as well as to develop marketing tools and common statements for the international dietetics community.
4.8 Leadership and change management in advancing dietetics in the global environment - NOW FULL
Presenters: Pam Charney, Annalynn Skipper, Maree Ferguson
This workshop will provide participants with a fundamental understanding of leadership and change management in complex, highly technical healthcare environments. Participants will learn from other dietitians who will showcase case study examples where they utilised leadership skills to solve complex global dietetic problems. Participants will gain knowledge and skills to lead change in their dietetic practice setting.
4.9 Translating food marketing research into public health policy
Presenters: Bridget Kelly, Kathy Chapman, Kaye Mehta, Janice MacDonald, John Coveney
This symposium will bring together selected examples of research on food marketing and its impact on children’s diets, and discuss implications for policy and advocacy. In Australia, Canada and many other countries, the issue of food marketing has been hotly debated and in Canada the dietitians have published their position on the issue.
4.10 Using Acceptance and Commitment Therapy (ACT) to promote sustainable lifestyle change
Presenters: Joseph Ciarrochi, Ann Bailey
Dietitians face significant challenges in an environment of increasing chronic disease rates. Even when people have accurate and specifically tailored information, they struggle to make or sustain lifestyle changes to improve health. Research suggests that psychological factors and levels of mental ill health may act as barriers to healthy choices. Acceptance and Commitment Therapy is an evidence-based approach that helps people deal effectively with distress and stay committed to long term goals. This workshop will provide participants with basic skills for helping clients to 1) overcome emotional eating, 2) deal effectively with urges, and 3) stay committed to health-promoting behaviours.
4.11 How Dietitians can improve the foods in supermarket and fast food outlets
Presenters: Jane Marriott
Internationally, many experts are working on improving the nutritional profile of foods in supermarkets and fast food outlets. In this workshop we will review the efficacy of efforts to reformulate foods to improve public health outcomes. We will consider the different approaches taken internationally from the setting of targets by Governments, the voluntary actions of food companies and their drivers and the role of public health agencies. Experiences with be shared, problems recognised and potential solutions identified – from the perspective of private/public partnerships, tracking data and monitoring success to communication of activities and long term sustainability.
4.12 Evidence and Practice - guidelines for the nutritional management of people with Chronic Kidney Disease (CKD) stages 1-3, early to moderate renal insufficiency (GFR 30-90 ml/min) - NOW FULL
Presenters: Maria Chan, Aditi Patwardhan, Carmel Crosby, Kelly Lambert
Chronic Kidney Disease (CKD) epidemic is a public health problem. Evidence based guidelines enhance the uptake of best practice by clinicians to improve patient outcomes. The newly developed CARI guidelines (Caring for Australasians with Renal Impairment) include nutritional management of people with CKD stages 1-3 (GFR 30-90ml/min) or early to moderate renal insufficiency.
Some of the many topics discussed in this workshop will include:
- Prevention and management of CKD through nutrition
- Energy and dietary protein requirements
- Requirements of other nutrients e.g. sodium, potassium and phosphorous etc.
- Management of diabetes, hypertension, lipids, overweight and obesity
Then put it all into practice discussing cases
4.13 Dietetic scope of practice in a changing environment
Presenters: Annette Byron, Kim Crawley, Barbara Cormack, Emma Ridley, Petrina Stevens, Candice Ward, Katy Davenport, Giselle Brand
National dietetic associations, individual practitioners, employers, insurers, and other stakeholders are asking questions about which activities lie within scope of dietetic practice. The drivers for such questions include workforce demands, changing technology, and the interests of individual practitioners. The evidence base to inform decision making is limited, but there is anecdotal evidence of dietitians working in less traditional areas. This symposium will look at the approaches being adopted by practitioners and national associations to work within the full scope of practice, to practice at an advanced level and to extend beyond usual scope of practice.
4.14 Our children’s calcium quandary – Dietary solutions to boost intake
Presenters: Heather Jones, Kathy Zhu, Rachel Johnson, Flavia Fayet, Gilly Hendrie, Caryl Nowson
Calcium was identified as a nutrient of concern in the 2007 National Children’s & Physical Activity Survey. This symposium will provide research evidence to highlight the health implications of children’s low calcium intakes, consumer insights uncovering the motivations and behaviours that may be contributing to children’s low calcium intake, and Australian and International data on dietary strategies to address this nutritional quandary. This evidence will be summarised to provide recommendations for implementing in everyday clinical practice.
8.1 Social media for dietitians – Can nutrition tweets and blogs make our world better?
Presenters: Emma Stirling, Jacqui Gingras, Michael Moore, Janet Helm
Due to an explosion in uptake of social media like Facebook and twitter, 2012 is the year to go social. Online communication is being embraced by dietitians, hospitals, academia along with not-for-profit, research and health organisations. Come ride the social highway and explore the use of social media as a tool on an international scale with case studies from around the globe. Plus participate in our panel discussion: What are the positives and pitfalls of social media? What are some tips to getting it right in your setting? Can social media be effectively used for social good?
8.2 Establishing an internationally recognised nutrition and dietetic profession: the role of curriculum
Presenters: Sue Ash, Danielle Gallegos, Shigeru Yamamoto, Nguyen Do Huy, Jane Scott
Many developing countries are experiencing a nutrition transition and associated increases in chronic disease. Many also lack an adequately trained and resourced dietetic workforce to manage this increased burden. Australia, Vietnam, and Japan are working together to develop and implement a Vietnamese university curriculum model for the establishment of a dietetic profession in Vietnam, complementing the already established community public health nutrition workforce. Cambodia and Australia have also been working on postgraduate models of nutrition training. Using these linkages as an example, this workshop explores curriculum development processes, resourcing requirements and future opportunities for establishing linkages between ICDA countries to strengthen the dietetic profession internationally.
8.3 Implementing evidence-based guidelines for the nutritional management of head and neck cancer - NOW FULL
Presenters: Merran Findlay, Teresa Brown, Judy Bauer, Wendy Davidson, Jan Hill, Liz Isenring, Bella Talwar, Nicole Kiss, Jenelle Loeliger, Lisa Guest
This workshop will provide an overview of the development and content of the “Evidence-based practice guidelines for the nutritional management of patients with head and neck cancer”. There will be interactive case studies and discussion to illustrate how to incorporate the guidelines into your workplace. Barriers and facilitators to guideline implementation will also be addressed and discussed so that you can take back practical steps to your facility.
8.4 Improving research skills amongst dietitians: a route to evidence-based, advanced dietetic practice - NOW FULL
Presenters: Claire Palermo, Joseph Murphy, Kevin Whelan
Research is a foundation of evidence based practice, advanced practice and leadership within dietetics. Focusing on research skill development during entry-level dietetics training is positively viewed by students, supports their development in undertaking research upon graduation and may increase the interest and participation in research during career development. This workshop will compare and contrast research skill development across dietetics education in Canada, UK and Australia. It will explore innovative teaching, learning and assessment strategies being used internationally to develop the research skills of dietitians and facilitate discussion on strategies to strengthen the research skills of the dietitians of the future.
8.5 Coeliac Disease: nutrients at risk, associated Type 1 diabetes and non-compliance - NOW FULL
Presenters: Kim Faulkner-Hogg, Wendy Stuart-Smith, Carmel Smart, Penny Dellsperger, Melinda Morrison
Nutrients most at risk on a gluten free diet (GFD) and how they can be provided by gluten free foods will be presented. Long-term adverse medical outcomes of non-compliance will be discussed. Tools to read food labels and to assess compliance will be introduced. Emphasis will be given to the concerns of those who have both Type 1 diabetes and coeliac disease. Gluten free low glycaemic index foods and blood sugar level responses to the nutrient changes of the GFD will be presented. Brain storming on how to advise the non compliant coeliac and several case studies will be offered for open discussion.
8.6 International dietetics and nutrition terminology - implementation issues and strategies International Confederation of Dietetic Associations - NOW FULL
Presenters: Sylvia Escott-Stump, Corrine Eisenbraun, Maree Ferguson
The Board of the ICDA sees the implementation of the IDNT developed by the American Dietetic Association as critical to increasing the quality of outcomes for dietetics professionals across the world. It is part of the strategic plan of the ICDA to support and promote the IDNT. There are many challenges worldwide and this workshop is designed to explore barriers and enablers to implementation. The workshop brings together members from many nations to share ideas and knowledge of implementation. The ICDA is seeking recommendations for action to improve improve our support to members.
8.7 International Accreditation for Dietetics – Is there a need?
International Confederation of Dietetic Associations
Presenters: Carole Middleton, Sandra Capra
Since 2000, the ICDA has operated as an international agency, being now incorporated in Canada with a well developed strategic framework for action. International definitions of a dietitian, minimum standards for education and an international statement of ethics and good practice have been developed over the last 12 years. The ICDA is often asked to “accredit” or “register” dietetics, especially in countries where dietetics is developing as a new profession (similar to the way the World Federation of Occupational Therapy accredits). This workshop aims to explore this topic and determine if this is an appropriate goal for ICDA, how it might work, the basis for any such program, and barriers to this type of activity.
8.8 E-health and dietetics: the art and science of practicing dietetics online
Presenters: David Stokes, Pam Charney, Nathan Billing, Therese O'Sullivan
With an aging population and increasing pressure for dietitians to deliver more with less, e-health is heralded as a potential tool to improve efficiencies and outcomes. The field of e-health is rapidly developing and dietitians can potentially use this technology to improve future practice. This workshop will draw on the experiences and knowledge of national and international experts to discuss the technical and legal issues around providing online services, highlight emerging technologies and give participants ideas on how to integrate e-health into their practice.
8.9 Evidence Based Practice – from definition to implementation
Presenters: Debbie MacLellan, Jayne Thirsk, Marsha Sharpe
In 2010, the Board of Directors of the ICDA adopted the definition of Evidence Based Practice for dietetics that was developed as part of an international consultation process. This workshop is to assist participants to both understand the process of development and to consider methods of implementation. The ICDA is seeking input from the international community on how it can best assist in the process of global uptake.
8.10 Market or be missed - why marketing is essential for ourselves, our services and our profession - NOW FULL
Presenters: Kate Kerruish, Peter Clark, Clare Collins, Kim Tikellis, Jodie McHenry, Lisa Yates, Tania Ferraretto, Julie Dundon, Maree Ferguson
This workshop will provide participants with a fundamental understanding of marketing and why it is vital to the nutrition and dietetic profession. Participants will gain the knowledge and skills to market the profession and themselves in their particular dietetic practice area. Additionally, participants will learn from other dietitians who will showcase the marketing strategies they use in their practice area (such as clinical, community nutrition/public health nutrition, research, private practice, and research).
8.11 Plant-based diets and their practical application for the prevention and management of chronic disease - NOW FULL
Presenters: Kate Marsh, Carol Zeuschner, Angela Saunders, Michelle Reid, Sue Radd
A significant body of evidence exists to support the benefits of plant-based diets for health, particularly in the areas of chronic disease management. This workshop will present you with the latest evidence on the health benefits of plant based diets for the prevention and management of cardiovascular disease and type 2 diabetes and equip you with practical information to assist your clients in adopting a nutritionally adequate plant-based diet. Enhance your culinary knowledge and learn about speed cooking gadgets to easily prepare more unrefined plant foods based on legumes, wholegrains, nut/seeds. Integrate more delicious wholefoods into meal plans all your clients can enjoy.
8.12 Mediterranean Diet, the ideal dietary pattern - PLEASE NOTE THIS SESSION WILL BE HELD IN SPANISH
Presenters: Juan Revenga, Manuel Moñino, Nancy Babio, Jordi Salas‐Salvadó, Emilio Ros, Giuseppe Russolillo, Maria José Ibáñez
There is much evidence suggesting that the Mediterranean diet (MedDiet) could help to fight diseases related to chronic inflammation due its food components with anti-inflammatory properties. MedDiet is characterized by a high consumption of legumes, fruit and vegetables, grains, nuts and olive oil, a moderate consumption of wine and a low consumption of red and processed meat, cream and pastries.
The MedDiet is a high-fat, high-unsaturated fat food pattern because the olive oil and the nuts are fat food commonly consumed in the MedDiet. The olive oil is used abundantly as a culinary fat and for dressings, which facilitates the intake of substantial quantities of vegetables.
The PREDIMED study is a large, parallel group, multicenter, controlled clinical trial that aims to assess the effects of the traditional MedDiet on the primary prevention of cardiovascular disease. Design, methods, intervention and main results of PREDIMED study will explain. The principal question of this workshop is: Is it necessary to revise nutrition goals?
8.13 Nutritional Genomics: Current status, application and future directions in advancing dietetic practice
Presenters: Graeme Smith, Helen Truby, Lynette Ferguson, Melissa Adamski
The scientific discipline describing the interplay between genetics, diet and environment is called nutritional genomics. Dietitians are uniquely positioned to become the nutrition professionals relied upon to translate this new science for the public. The purpose of the workshop is to introduce the international dietetics community to the scientific field of nutritional genomics and opportunities for research and practice. The fundamental concepts that form the underpinning of the field will be introduced; the latest, emerging, scientific evidence described; and commercial testing discussed. A case study of the current application of nutritional genomics in dietetic practice will also be given.
8.14 Nutritional management of intestinal failure, rehabilitation and transplant: what’s the latest?
Presenters: Brooke Chapman, Suzie Ferrie, Laura Matarese, Robert Jones
Intestinal failure is a complex medical and nutritional condition, characterised by the inability of the bowel to maintain protein-energy, fluid, electrolyte or micronutrient balances when on a normal diet. Specialist nutritional management options include long-term parenteral nutrition and intestinal rehabilitation, leading to transplantation if required. The first intestinal transplant in Australia was performed at Austin Health in 2010, and marks a new era in the management of patients with intestinal failure.
This workshop will present up to date information from leading Australian and International clinician’s and provide practical management strategies for dietitians involved in the care of patients with intestinal failure.
12.1 Advancing the profession – agreed position statements for dietitians
Presenters: Sandra Capra, Marsha Sharp
This workshop is part of the ICDA commitment to the need for worldwide advocacy on food and nutrition through collective action. There is much evidence that collective action by members of society is an effective mechanism to bring about change, especially with international organisation. The ICDA would like to use the principles of the “civil society” approach, which draws on voluntary collective action across country and institutional boundaries to develop common statements that can be used by dietitians anywhere in the world to promote and advance not just the profession but the needs of people in terms of food and nutrition.
12.2 Innovations in dietetic education:virtual reality, practice simulation, interprofessional education and practice-led delivery of education
Presenters: Janeane Dart, Claire Palermo, Kevin Whelan, Debra K Sullivan, Anne Payne
Healthcare is evolving in complexity in an increasingly globalised world, presenting both challenges and opportunities to the delivery of best practice in tertiary education. Practice-led models for dietetics education are enhanced by the use of ‘blended learning’ but student support and Quality Assurance can present unique challenges. Improving clinical, reasoning and team-working skills through simulation, virtual reality environments such as Second Life® and inter-professional education can further enhance opportunities to engage in specialist training and research. This workshop will provide an opportunity to share ideas and experience in the development of new educational models and methods of delivery and so explore strategies for best practice in dietetic education.
12.3 Implementing the Nutrition Care Process (NCP) and International Dietetics and Nutrition Terminology (IDNT)
Presenters: Maree Ferguson, Liz Isenring, Nicole Micallef, Therese O’Sullivan, Angela Vivanti, Annette Byron, Megan Alsford
Use of the Nutrition Care Process (NCP) and International Dietetics and Nutrition Terminology (IDNT) is now recognised as an important component of best practice dietetics management, and is the international standard promoted by the ICDA. This workshop will review the Australian experience in the implementation of the NCP and IDNT across clinical, university and national association settings. The workshop also aims to provide a forum for the international community to discuss enablers and barriers (and solutions) to the implementation of NCP and IDNT at a country level.
12.4 Measuring food security in different population groups - NOW FULL
Presenters: Vicki Flood, Joanna Russell, Christine Innes, Danielle Gallegos
Food security includes access and ability to acquire safe, affordable and nutritious food at the household and individual level. In many countries, only the financial ability to acquire food has been measured at a household or individual level on a population basis. Developing and adapting more comprehensive tools is required to understand the wider context of food security within the population, in particular amongst disadvantaged sub groups.
12.5 Nutrition and the developmental origins of health and disease
Presenters: Alexis Hure, Susan Ash, Karen Campbell, Sian Robinson
From the late 1980’s, David Barker introduced the idea that your size at birth and growth during infancy (i.e. maternal and infant nutrition) were important predictors of your adult health. After being met with some scepticism early on the proliferation of evidence from historic cohorts and experimental studies has led to broad acceptance. Twenty years on, the Developmental Origins of Health and Disease is a major area of international research and nutrition is the centre of attention. It offers great potential for disease prevention and improved quality of life in both developing and developed nations, where the nutritional issues vary.
12.6 INDANA – FARPP: Practical cases: From dietary history to food challenges and beyond in food allergy
Presenters: Lynn Christie, Berber Vlieg-Boestra, Nicolette de Jong, Marion Groetch, Anne Swain, Carina Venter, Rosan Meyer
In this workshop practical cases dealing with patients with IgE mediated food allergy, gastro-intestinal (non-IgE mediated) food allergy and mixed IgE mediated and non-IgE mediated food allergy from different dietetic expertise will be presented and discussed with the audience in an interactive way. Main issues in dietary history taking and dietary management in food allergy will be addressed. Voting devices will be used to make the session more interactive. The workshop will end with a hands-on session on food challenge materials for double-blind, placebo-controlled food challenges and the follow-up of negative test results, drawing from (inter) national food challenge protocols.
12.7 Models of Practice for dietetics professionals – including Interprofessional Practice (IPP) and the Nutrition Care Process (NCP) across all domains of practice - NOW FULL
Presenters: Sue Kellie, Carole Middleton
The strategic plan of the ICDA includes moving forward on enhancing the image of the dietitian worldwide. Included in this is the identification of models of practice that better reflect client-collaborative care, inter-professional practice (IPP) and that apply to all domains of dietetics practice. In 2011 the ICDA commenced work on this topic under the leadership of the BDA. This workshop is designed to explore the topic in some depth, seeking input from members around common understandings of models of practice and where these and IPP has been successfully implemented. We are looking to talk about how new models of practice “fit” with the traditional nutrition care process and ways that the ICDA can assist member countries in implementation as well as understanding possible barriers.
12.8 Taste and Health: nutritional management of human health with taste and smell - NOW FULL
Presenters: Shigeru Yamamoto, Richard D Mattes, Adam Drewnowski, Kunio Torii
Over-nutrition (i.e., obesity, cardiovascular disease and hypertension), and under-nutrition (i.e., protein malnutrition) are substantive and growing problems throughout the world. Recent basic and clinical evidence suggests these health threats may be managed through manipulation of taste and smell function, food palatability and appetite. This symposium is composed of four world famous speakers focusing on 1) fat taste and lipid metabolism (Prof. Mattes, USA) 2) sodium reduction with flavours (Prof. Drewnowski, USA), 3) obesity control with flavours (Dr. Torii, Japan), and clinical management to ameliorate protein-energy malnutrition with flavours (Prof Yamamoto, Japan).
12.9 Development of Dietary Guidelines: processes and insights for dietitians
Presenters:Linda Tapsell, Amanda Lee, Dorothy Mackerras, Margaret Allamn-Farinelli
This workshop will cover the review of the current Australian Dietary Guidelines (2008-2012) in which new methodologies were applied to address the evidence base for constructing the Guidelines. The workshop will provide insights into the challenges of translating the outputs from nutrition science and other relevant domains into public health messages supporting healthy eating habits.
12.10 The International Confederation of Dietetic Associations – Have your say
International Confederation of Dietetic Associations
Presenters: Sheela Krishnaswamy, Giuseppe Russolillo, Carole Middleton
The ICDA is an organisation with more than 40 member countries with more than 180,000 members between them. The Board of Directors is composed of individuals elected by the national dietetic associations to work for the international community of dietitians. Most Directors are volunteers and do this work in their “own” time. This workshop provides the opportunity for dietitians from anywhere to come and talk to members of the Board of Directors about the ICDA itself, the role of the Directors and opportunities to contribute.
12.11 Evidence and Practice – Guidelines for the nutritional management of Adult Kidney Transplant (AKTx) recipients - NOW FULL
Presenters: Aditi Patwardhin, Karen Fry, Maria Chan, Catherine Ryan
Whether you have many years of experience or are just starting out come and improve your treatment of AKTx recipients. The highlights of this session will be learning from the team that brought the world’s first nutritional guidelines for kidney transplant recipients about the latest evidence. Some of the many topics discussed will include:
- Anthropometric, biochemical, clinical and dietary assessment
- Dietary protein requirements
- Management of diabetes, overweight and obesity and hypophosphataemia
- Food safety
Then put it all into practice discussing cases
12.12 Nutrition focused physical assessment: A novel multimedia training approach for practice
Presenters: Diane Rigassio Radler, Riva Touger-Decker, Naomi Trostler
Oral health and dysphagia screening are part of a nutrition focused physical assessment (NFPA) performed by dietitians. This workshop will provide participants with the evidence and framework for implementing an oral health and dysphagia screening training program for dietitians in geriatric care. Planning, structure and components of training, implementation, and assessment of a multifaceted outcomes study exploring the use of oral health and dysphagia screening as part of NFPA with Israeli dietitians in geriatric care will be presented. Use of virtual meeting and online learning platforms, and in-person training for project planning, implementation, monitoring and evaluation will be demonstrated.
12.13 Building a mystery: enhancing capacity for qualitative research in dietetics
Presenters: Meghan Poultney, Jacqui Gingras, Amanda Good, Angela Cuddy
Members of a dynamic qualitative research team will describe the elements that make this team successful, some of the challenges the team has encountered, and what types of qualitative methods have been employed by the team members. Attendees will offer their experiences and questions as a means for workshop facilitators to support the development of similar teams. Attendees will leave the workshop with resources and references to guide capacity building of qualitative research in varied contexts and with diverse previous backgrounds.
12.14 Role of nutrition in sustainability
Presenters: Veronique Droulez, Yelli Kruger, Eithne Cahill, Richard Bennett Meat and Livestock Association
With increasing interest in sustainable diets, this workshop provides a framework for determining what role dietitians can play as part of their current practice. Factors involved in measuring some of the environmental components of sustainability of foods and in producing sustainable foods in Australia will be presented. Synergies between strategies for achieving environmental and health outcomes will be discussed.