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Nutrition Future Forward: Are we ready for out of the box thinking? – Villanova, Pennsylvania

March 6

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 useā€¦ 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