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Nutrition Future Forward: Are we ready for out of the box thinking? – Villanova, Pennsylvania
March 6, 2020
Description: This COPE continuing education symposium takes a contemporary look at targeted health and nutrition topics that will challenge you to rethink-and refine-conventional practice while opening doors to fresh ideas. Picky eaters, craft beer use in healthy recipes, digestive wellness, culinary literacy, preventing metabolic adaptation during weight loss and the potential health and nutrition implications of cannabis use… forward-thinking, transformative topics that build upon foundational knowledge while equipping you with new skills and knowledge to best meet clientele and patient needs.
Topics and Speakers
At the Table with Trillions: Evaluating Dietary Recommendations from a Gut Microbiome Perspective, Presented by Corrie M. Whisner, PhD
Preventing Metabolic Adaptation During Weight Loss, Presented by Todd Miller, PhD, CSCS*D, TSAC-F, FNSCA; and Stephanie Mull, MS, RD, CSSD, CSCS
Culinary Nutrition or Culinary Medicine: A Distinction with a Difference?Presented by Rosemary E. Riley, PhD, LD
Appetite & Weight Management: The Impact of the Endocannabinoid System & Cannabis, Presented by Laura Lagano, MS, RDN, CDN
AFRIDS (Avoidant Food/Restrictive Intake Disorder) and the New Picky Eater: Why repetitive food presentation and hiding does not work and what to do instead, Presented by Kelly Dorfman, MS, LDN
Craft Beers: Sustainability in Healthy Kitchens, Presented by Libby Mills, MS, RDN, LDN, FAND