THE WHOLE PACKAGE:Looking at the body and the profession as a whole to

improve the effectiveness of our nutrition practice

2018 DCMAND ANNUAL MEETING

April 20, 2018 | 9:00am-5:00pmAmerican University Washington College of Law4300 Nebraska Ave NW, Washington, DC 20016

#DCMAND18

DC Metro Academy of Nutrition and Dietetics

AGENDA8:30am Registration and Coffee

9:00am Opening and Welcome

9:15am SESSION 1 - From Top to Bottom: Nutrition’s Role in Brain and Gut Health

10:30am Break, Snack, and Student Posters

11:00am SESSION 2 - Dietary Protein, Muscle and Health: Beyond the Guidelines

12:00pm Lunch, Student Posters, and Exhibits

12:30pm Academy of Nutrition and Dietetics Update

1:15pm DCMAND Annual Business Meeting

1:45pm SESSION 3 - Synergy: Making Connections to Improve the Effectiveness of your Practice

3:15pm Break, Snack, and Exhibits

3:45pm SESSION 4 - The Actual Package: Labeling Updates for Supplements

4:45pm Closing Remarks and Raffle

5:00pm Meeting Conclusion

The Whole Package. This year we are taking a look at how food and nutrition interact with all aspects of the body and our profession.

We will cover a variety of top-ics that we as nutrition profes-sionals (and RD2Bs) have to consider when making health assessments and judgements. We will learn how to re-pur-pose our broad range of skills to expand our practice and reach.

2018 MEETING

Empower a community of nu-trition professionals to pro-mote health and nutrition lo-cally and nationally.

DCMAND MISSION

1DESCRIBE

Describe connections between foods and the benefits on brain and gut health.

2DISCUSS

Discuss the benefits of regular protein consumption on muscle mass in the aging population.

3LIST

List Academy resources to address profes-sional challenges and promote growth.

OBJECTIVES

Registered Dietitian Nutrition-ists and Nutrition and Dietet-ics Technicians, Registered lead the way in optimizing health and nutrition through evidenced-based practice and broad-based collaborations.

DCMAND VISION

After this meeting, participants will be able to:

5DEMONSTRATE

Demonstrate and distinguish new charac-teristics of the supplement label unique from food packaging.

4SUMMARIZE

Summarize how skills can be re-purposed to work with professionals in fields oth-er than dietetics and to promote one’s strengths in the work place.

CONTINUING EDUCATION

5.0 CONTINUING PROFESSIONAL EDUCATION UNITS (ANNUAL MEETING)

DCMAND has applied for 5 CPEUs for this meeting. CPEU certificates will be emailed to participants after the meeting.

1.0 CONTINUING PROFESSIONAL EDUCATION UNIT (STUDENT POSTERS)

If you participate in the student poster session on the break and at lunch and keep your agenda, you may claim an additional 1 CPEU sepa-rately from the meeting CPEUs. 

2018 DCMAND ANNUAL MEETING

Proud sponsor of the

Wrigley Oral Health Program

International Food Information Council

Foundation

MEETING SPONSORSPLATINUM SPONSOR

GOLD SPONSOR

SILVER SPONSOR BRONZE SPONSORS

GOODIE BAG DONATION

PROGRAM8:30am Registration and Coffee

9:00am Opening and Welcome Hannah Martin, DCMAND President Stephanie Johnson, DCMAND Professional Development Committee Chair

9:15am SESSION 1 - From Top to Bottom: Nutrition’s Role in Brain and Gut Health

Nutrition affects the body systems in numerous ways. Today, we are focusing on two of those body systems: the gut and the brain. Emerging research adds to the case for a focus on nutrition when addressing issues with digestive health and brain function. Additionally, consumer trends are shifting and there is greater interest in specific nutrients and foods that affect both brain and gut health. Today’s panel will discuss what the science says about foods that promote better function of these body systems, as well as how to apply this for your consumers and clients.

MODERATOR Brittany Cines, Children’s National Medical Center SPEAKERS Meghan Jardine, Associate Director of Diabetes Nutrition Education, Physicians Committee for Responsible Medicine Sponsored by the Vegetarian Nutrition Dietetic Practice Group and Physicians Committee for Responsible Medicine Min Krishnamurthy, In-Store Nutritionist, Giant Food

10:30am Break, Snack, and Student Posters Parfaits Sponsored by American Dairy Association - North East

11:00am SESSION 2 - Dietary Protein, Muscle and Health: Beyond the Guidelines

This presentation will highlight strategies to protect muscle and metabolic health during aging. Ongoing research supports the adoption of a meal-based approach to protein con-sumption in lieu of a less specific daily recommendation. We contend that meeting a pro-tein threshold (approximately 30 g/high-quality protein per meal) represents a promising strategy to preserve muscle mass while controlling body fat. Optimizing dietary protein intake requires detailed and coordinated consideration of factors including age, body com-position status and goals, energy requirements, physical activity and exercise goals, and health status. Data from a series of NIH, NASA, and industry-funded trials will be shared.

SPEAKERDouglas Paddon-Jones, Sheridan Lorenz Distinguished Professor in Aging and Health, Department of Nutrition and Metabolism, School of Health Professions, University of Texas Medical Branch

Sponsored by American Dairy Association - North East

12:00pm Lunch, Student Posters, and Exhibits

12:30pm Academy of Nutrition and Dietetics Update

This presentation will review in detail highlights of the numerous activities, programs, ser-vices and developments at the Academy – new and ongoing – that make Academy mem-bership the best investment for our careers and discuss some of the present and future challenges we face, and some of the resources the Academy offers to assist us in our professional and personal growth. Mary will also share and discuss links to the Academy’s website and other locations that provide extensive details to support the highlights pre-sented.

SPEAKER Mary Russell, Academy of Nutrition and Dietetics President-Elect Sponsored by Academy of Nutrition and Dietetics

1:15pm DCMAND 2018 Annual Business Meeting Treasurer Report - Sarah Goff, DCMAND Treasurer-Elect Academy Foundation Video Policy Update - Courtney Puidk, DCMAND Public Policy Committee Chair Awards - Brittany Cines and Valerie Agyeman, DCMAND Nominating Committee

1:45pm SESSION 3 - Synergy: Making Connections to Improve the Effectiveness of your Practice

In the second century of the Academy, dietitians roles have expanded far beyond the tradi-tional. During the presentations and panel discussion, we will learn about these new roles and how the skills and training of dietetic professionals translate across fields. Presenters will also discuss how strong partnership formation with strange bedfellows can promote growth for both you and the profession.

MODERATOR Emily A. Callahan, EAC Health and Nutrition, LLC

SPEAKERSWhitney Bateson, Owner, Whitney Bateson Digital Strategy, LLCKaren Kafer, Senior Vice President, Health & Wellness Partnerships, GENYOUth FoundationDiane Welland, Manager of Nutrition Communication, Kellen Company

3:15pm Break, Snack, and Exhibits

PROGRAM

3:45pm SESSION 4 - The Actual Package: Labeling Updates for Supplements

On May 20, 2016, the U.S. Food and Drug Administration announced new labeling regula-tions for packaged foods, which include dietary supplements. Food labels that comply with the new regulations will be visually distinguishable from the old labels. While changes to dietary supplement labels, specifically the Supplement Facts panel, will be subtle. Howev-er, the new Supplement Facts panel may be confusing to the consumer at the point of sale with the new amounts and units for expressing nutrients. This presentation will provide a review of the distinctive characteristics of dietary supplements, which make them unique from packaged foods. It will demonstrate these differences and how the new regulations will impact the labeling of dietary supplements using labels from NIH’s Dietary Supplement Label Database (URL: https://dsld.nlm.nih.gov/dsld/). And it will close with a hands-on case study that dietitians may encounter in their practice.

SPEAKERLeila Saldanha, Scientific Consultant, Office of Dietary Supplements, National Insti-tutes of Health

4:45pm Closing Remarks Hannah Martin, DCMAND President Stephanie Johnson, DCMAND Professional Development Committee Chair

5:00pm Meeting Conclusion

Meghan Jardine, MS, MBA, RDN, LD, CDE, is the associate director of diabetes nutrition education for the Physicians Committee for Re-sponsible Medicine, a Washington, D.C. –based nonprofit organiza-tion dedicated to promoting preventative medicine, especially better nutrition, and higher standards in research. Mrs. Jardine works PRN

as a clinical dietitian providing medical nutrition therapy for Parkland Health & Hospital System in Dal-las, Texas. As a diabetes educator and registered, dietitian nutritionist, Mrs. Jardine works to develop programs to educate physicians, health care professionals, and the public about nutrition as preventive medicine and the health benefits of plant-based diets. Prior to working at the Physicians Committee, Mrs. Jardine coordinated a large multi-site diabetes education program serving Dallas County in Texas. After seeing firsthand how the complications of diabetes can negatively affect quality of life and long term health outcomes, Mrs. Jardine has been committed to helping people prevent and manage this devastat-ing disease. Mrs. Jardine is the editor of Educator’s Corner for Practical Diabetology, and serves on the editorial board for Diabetes Spectrum, a publication of the American Diabetes Association committed to assisting health care professionals in developing strategies to individualize treatment and enhance diabetes self-management education to optimize outcomes. Mrs. Jardine earned her bachelor’s degree in Food and Nutrition from the University of Maine and a master’s degree in Nutrition and Food Science from Texas Woman’s University. She also has a master’s in business administration from the University of Dallas.

Meghan Jardine, MS, MBA, RDN, LD, CDE

I’m Min Krishnamurthy, in-store Nutritionist for Giant Food at the Po-tomac Yard Alexandria location. I have a Master of Science degree in Nutrition from Bastyr University and completed my dietetic internship through Virginia Tech. I am passionate about functional foods, intui-tive eating principles and mindfulness through meditation and yoga.

I love to travel, especially to experience new cultures and cuisines! I would be delighted to help you and your family on your wellness journey with individualized nutrition counseling, workshops, store tours and classes.

Min Krishnamurthy, MS, RD

SPEAKERS

My clinical career began by doing a bit of everything in a terrific community medical center-then nutrition support practice and educa-tion in an amazing academic center with outreach to members across the state. I’ve led Academy groups at the district dietetic associa-tion level, in North Carolina, then state, national and DPG levels, in

diverse roles including president, treasurer, and annual meeting chair. Later roles in clinical department leadership, consulting, and corporate nutrition medical affairs honed my collaborative and listening skills and proved that investment in staff and programs and outcome analytics are crucial to success. As the Academy enters its Second Century I pledge to support you, honor your diverse practice areas and philosophies, work across practice areas and specialties to fight malnutrition in all its forms, and drive innovation in food systems and nutrition to increase demand and offer incredible new opportunities for RDNs and NDTRs.

Mary Russell, MS, RDN, LDN, FAND

Dr. Paddon-Jones is a Professor in the Department of Nutrition and Metabolism at the University of Texas Medical Branch. He is the Director of the Nutrition and Metabolism Laboratory and a Senior Fellow of the Sealy Center on Aging. Dr. Paddon-Jones’ research focuses on the regulation of muscle mass and function in healthy and

clinical populations. He has conducted numerous NIH, NASA and industry supported studies. Doug’s special interests include the sarcopenia of aging, protein metabolism and nutrition, and the physiologyof physical inactivity and bed rest. Dr. Paddon-Jones has an undergraduate degrees in Medical Imaging and Physiology, a masters degree in Exercise Physiology, and a PhD in Human Movement Studies from the University of Queensland.

Douglas Paddon-Jones, PhD, FACSM

SPEAKERS

Karen Kafer, senior vice president health partnerships for GENYOUth, leads strategic health, nutrition and government partner relation-ships and thought leader communications, outreach and education with health and nutrition professionals at the national and grassroots level. As a passionate advocate for public private partnerships, Karen has parlayed her expertise managing and collaborating with national organizations, to create impactful collaborations and initiatives to ad-

vance youth wellness in the U.S. An award-winning communicator, Karen has some 35 years of experience specializing in food, nutrition and health education and communications working for healthcare, food in-dustry, agencies and associations. Prior to GENYOUth, Karen worked with National Dairy Council (NDC) in a variety of roles. Her efforts have helped to significantly increase collaboration on school based ini-tiatives to improve the school environment through Fuel Up To Play 60 (FUTP60), a proven program that is making a difference in children’s lives through increased access to nutrient rich foods and 60 minutes of activity every day. Kafer led NDC’s Lactose Intolerance Initiative, a science-based, communications, culinary and product innovation program to address the key barrier to dairy consumptions for one in four Americans. The initiative successfully drove positive changes in consumer behavior and purchases, health care professionals’ attitudes and recommendations, as well as marketplace product innovation. Before joining NDC, Karen worked as a Washington, DC-based consultant. Kafer came to DC from Kellogg Company where she held a number of marketing and public relations management positions in the U.S. and Canada. As a registered dietitian, she has worked actively on behalf of the Academy of Nutrition & Dietetics and its Foundation, where she served as a past board officer and president of the DC affiliate. She is a graduate of Oklahoma State University where she was honored with a Distinguished Alumnae Award. Karen is also a graduate of Georgetown University’s Executive Non-Profit Management Program.

Karen Kafer, RDN

Whitney Bateson, MPH RD is Owner of Whitney Bateson Digital Strat-egy, LLC, www.whitneybateson.com, a consulting agency focused on helping dietitians leverage the power of great design and technology to reach customers and clients more effectively. Prior to founding her company, Whitney was Director of Nutrition and Wellness at Chart-

wells K12, where she oversaw wellness and sustainability program development, eLearning implementa-tion, and digital and print content creation. The Chartwells K12 CEO named Whitney the Resource Player of the Year in 2017, noting her “knowledge and creativity have been at the forefront of wide ranging solution oriented initiatives.” During her time at Chartwells, Whitney recognized a need for more re-sources for dietitians to integrate new, innovative tools – like video, websites, and graphic design – into their everyday activities. She founded her company based on the belief that all dietitians should have access to these tools in order to create lasting positive change for their clients and customers. She has presented at the Academy of Nutrition and Dietetics’ Food and Nutrition Conference and Expo TM and to C-suite executives within Chartwells K12 and Compass Group. Whitney is currently a member of the DC Metro Academy of Nutrition and Dietetics Strategic Planning Committee and the Nominating Committee Chair for the School Nutrition Services Dietetic Practice Group of the Academy of Nutrition and Dietetics. When not learning new WordPress tricks, Whitney volunteers with local food advocacy organizations in the Washington, DC area.

Whitney Bateson, MPH, RD

Diane Welland, is a registered dietitian and Manager of Nutrition Communications for Kellen Company, a global association manage-ment and communications firm. In this position, she manages nutri-tion science programs for several food associations/clients. This in-cludes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects. In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at

various trade, government and dietetic/health professional meetings. A large part of her job is trans-lating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public. Before joining Kellen she was Public Relations Director for the International Caterers Association, freelance food and nutrition writer, speaker, consultant and award-winning recipe developer, who wrote for a variety of consumer and trade publications, websites and blogs, including Cooking Light, Clean Eating and Today’s Dietitian. She specialized in stories on food and food trends, nutrition, health and fitness and is the author of several diet and health books in the Complete Idiot’s Guide series. Diane holds a Masters’ of Science degree from New York University and dual Bachelor degrees in Communication and Human Nutrition from Rutgers University. She is an active member of the American Dietetic Association, Food and Culinary practice group. Les Dames d’Escoffier International and former chair of the Nutrition and Food Science Section of the International Association of Culinary Professionals. In her spare time Diane loves to cook, visit farmers’ markets and travel with her family.

Diane Welland MS, RD

Dr. Leila Saldanha currently serves as a Scientific Consultant at the Office of Dietary Supplements at the National Institutes of Health, where as a member of the ad hoc dietary supplement database Fed-eral Advisory Group she provides technical assistance with the devel-opment of the Dietary Supplement Ingredient Database (DSID) and

the Dietary Supplements Label Database (DSLD). She also assists with the implementation of the Dietary Supplements Analytical Methods and Reference Materials Program. Prior to providing consulting services, Leila was Vice President, Nutritional Sciences for the Consumer Healthcare Products Association, a trade organization representing manufacturers and distributors of non-prescription medicines and dietary sup-plement products. She has held several progressively responsible senior managerial roles during her 10 plus years at the Kellogg Company, including Director Nutrition and Scientific Affairs for the AsiaPacific region based in Sydney, Australia. Before joining Kellogg, Leila was Assistant Professor, Department An-imal Science, Food and Nutrition at Southern Illinois University, Carbondale and Assistant Instructor at Kansas State University. She is a Fellow of the Academy of Nutrition and Dietetics (AND) and an active professional member of AND, and the American Society for Nutrition. Dr. Saldanha has authored and co-authored several publications. She received her MS and PhD degrees from Kansas State University, and undergraduate training in Bombay, now Mumbai, India. Leila was born in Bangalore, but grew up in south Bombay.

Leila G. Saldanha, PhD, RD, FAND

SPEAKERS

50 YEAR MEMBER

Gigi Tofighi-Duff has been a member of the Academy of Nutrition and Dietetics for 50 years! These last 50 years have been adventurous and rewarding. She obtained her degree in dietetics from Saint Joseph College and completed her dietetic internship at Medical College in Richmond. VA. Throughout her ca-reer she had many roles including Clinical Dietitian, Chief Dietitian, and Assistant Director of Nutrition Services at various hospitals. She was very involved in the community as she served on the Executive Committee of the DC Dietetic Association, held the position of Chairman of National Nutrition Week, and was a member of the Nutrition Committee on the School Lunch Program in Washington, DC. She has been featured in many publications including The George Washington University Medical Center’s Diet Manuel, 3rd and 4th edition. She helped develop the DC Dietetic Association’s Diet Manual Handbook in 1977 and assisted in developing facts about potassium for the American Heart Association. Gigi is now retired and enjoys spending her time volunteering at local facilities in South Carolina. Gigi is thrilled to be a part of a great profession and organization.

Gigi Tofighi-Duff

We are American Dairy Association North East, representing more than 12,000 dairy farm families in New York, New Jersey, Pennsylvania, Maryland, Delaware, and northern Virginia.

As the local affiliate of National Dairy Council,® we work with dairy farmers to support programs that promote healthy living and lifestyles across the region.

Our work includes programs that:

• Deliver nutrient-rich milk to those in need

• Partner with other local organizations to encourage kids to eat healthy and stay active

• Promote access to healthy meals, like school breakfast and summer meals

• Share research and resources about how to incorporate dairy into a healthy diet

For the latest dairy nutrition, science, news, and trends:

Visit AmericanDairy.com orContact LaChell Miller, MS, RD, CClmiller@milk4u.org I 215-840-1285

AmericanDairy.com @AmericanDairyNE

STUDENT RESEARCH ABSTRACTS

PROJECT AND PROGRAM PLAN ABSTRACTS

ADDRESSING HEALTH DISPARITIES IN WARDS 4, 5, 7, AND 8 IN THE DISTRICT OF COLUMBIA THROUGH A TRAIN THE TRAINER MODELDeborah Noymer, BS, Dietetic InternVirginia Polytechnic Institute and State University

Learning Outcome: Learn how a train the trainer model can empower faith-based leaders to be health and nutrition champions in their communities. Background: Wards 7 and 8 in the District of Columbia face astounding health disparities compared to Wards 2 and 3. Citizens in these communities look to faith-based institutions for guidance on many issues, includ-ing health. This program aims to improve the health behaviors of Wards 7 and 8 residents through a train the trainer model in which faith-based leaders are empowered to provide health education. Needs Assessment: Residents of Wards 7 and 8 have the highest rates of obesity and chronic disease, lowest consumption of fruits and vegetables, and lowest rates of physical activity in the District of Columbia. The results of a study done by the Preventative Research Center in St. Louis in 2015 suggests that the train the trainer model is an effective method for broadly disseminating evidenced-based public health principles. Project/Program: This program involved educating faith-based leaders to serve as health coordinators for their congregations in an effort to reduce health disparities in Wards 7 and 8. Fifteen health coordinators participat-ed in one hour of interactive nutrition education, facilitated by a dietetic intern. The health coordinators then used their training to serve as health and nutrition champions within their communities. Evaluation/Impact: The training was evaluated by measuring changes in the health coordinators’ nutrition knowledge and attitudes. Following the training, the health coordinators felt empowered to provide support to their communities. They reported having the tools and strategies needed to be successful in their leadership roles. Acknowledgments: Advocates for Better Children’s Diets, a non-profit organization in the District of Columbia, and Stephanie Johnson, RD, LD, Associate, supported the efforts of this project.

SOCIAL MEDIA TOOLKIT: ENCOURAGING HEALTHY EATING HABITS IN CHILDREN Danielle Ferguson, BS; Daniel Turner, MS, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe at least two new ways to use the social media tool-kit to incorporate healthy changes in a family.Background: Fostering healthy habits in children is increasingly important for Registered Dietitians (RDs). Use of a nutrition-focused social media toolkit represents a new approach to reaching families with useful nutri-tion-related information given the public’s increased reliance on social media.Needs Assessment: Development and use of a social media toolkit with families should provide healthy nutri-tion information for children provided in a social media setting.Project/Program: One intern developed a social media toolkit geared towards promoting healthy eating amongst children as part of an informatics training project. A social media toolkit includes a media source to promote, endorse, and inform people of a certain subject or situation. It is often comprised of messages of var-ious lengths, usable for twitter, Instagram, Facebook etc., pictures, and eye-catching infographics. This particu-lar toolkit included: 4 Facebook messages, 9 twitter messages, 3 website links, 3 infographics, and 3 hashtags.

Evaluation/Impact: To measure impact/ provide evaluation, this toolkit has been sent to five sets of parents to have feedback provided before it is shared further. The parents responded positively and 4 of the 5 sets said their child enjoyed a new food during the week by using advice provided in the toolkit. 4 of the 5 said their family experienced extra time exercising outdoors with help from the toolkit suggestions. Research demon-strates that children who are taught healthy habits early in life often grow up to have a healthier relationship to food, and are less like to be obese, and/or experience comorbidities of obesity.Acknowledgments: University of Maryland Tech Training Team.

REACHING D.C. FOOD DESERT RESIDENTS THROUGH COMMUNITY NUTRITION PROGRAMMINGEmily Glass, BS; Kelsey Felter, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to identify one approach to encourage and assist corner store owners to stock healthy foodsBackground: Food access is a concern in many regions throughout the country. In Washington D.C., 11.3% of the population live in a defined food desert; ¾ living in Wards 7 and 8. Due to their low-income and inability to secure transportation, many local residents heavily rely on corner stores for groceries.Needs Assessment: Historically in these communities, a widespread deficit exists between need for healthy food and actual healthy food availability in corner stores. Many store owners resort to selling high-sugar, pro-cessed foods as they sell easily and have an extended shelf life.Project/Program: In 2011, one community foodbank launched a corners store program to provide fresh fruits and vegetables to corner stores in D.C.’s food desert regions. Currently it supplies 74 D.C. corner stores with fresh produce at a wholesale cost, while offering the ability to purchase small quantities and pre-chopped produce. It aims to educate owners on the importance of offering healthy options, while ensuring it is a good business decision with the ability to provide a profit. It gives stores the tools needed for success by providing marketing materials, display cases, recipe cards, and community engagement events. The program also offers cooking demonstrations and nutrition education sessions.Evaluation/Impact: The program monitors food use, participation and profit. 207,283 units of healthy snacks have been sold since the start of the program. 100% of participating stores reported an increase in profit. Food availability was assessed with a nutrition-environment-measures-survey (NEMS). This program demonstrates how healthy food can effectively be made available in corner stores.Acknowledgments: DC Central Kitchen.

PERSONALIZED MARKETING: ONE APPROACH TO REACH STUDENTS WITH NUTRITION INFORMATION Rebecca Handley, BS; Melissa Talley, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe the benefits of personalized marketing for promot-ing nutrition education to college students. Background: Encouraging healthy, sustainable food choices presents a challenge to Registered Dietitians (RDs) independent of the population. Personalized marketing allows RDs to create nutrition messaging that pro-motes behavior change in a targeted audience.Needs Assessment: For students at one university, making healthy, sustainable food choices remains a chal-lenge. E.g., French Fries remain a very popular food item, and efforts to remove Styrofoam containers has met resistance from students. Project/Program: One dietetic intern studied the impact of personalized marketing at a fall festival, an event promoting the benefits of sustainable agriculture. A scavenger hunt-themed event with personalized market-ing, including information booths, flyers, posters, and menus, was designed to reach students with various types of nutrition information. At the event, students were greeted by volunteers at each of the three dining halls and encouraged to participate. Participants received a “sustainability passport” for six food stations. Stu-dents, enticed to try food items, engaged in nutrition education conversations with volunteers in order to get their passport stamped. Students who accumulated all stamps were given a prize and entered into a raffle for

a grand prize.Evaluation/Impact: Quantitative and qualitative results were gathered at one student cafeteria. Nearly all students entering the building agreed to participate, with over 300 students completing the activity. Students reported an appreciation for the chance to taste healthy, sustainable foods, and the opportunity to gather prizes. We can conclude that personalized marketing is an effective way to stimulate behavior change and can be tailored in infinite ways to effectively provide nutrition information to the public.Acknowledgments: UMD Campus Dining Sustainability.

ACHIEVING CLIENT-DRIVEN FEEDING ASSISTANCE PROGRAMS THROUGH PRACTICAL SURVEYINGEmily Kohler, BS; Alexandra Long, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe at least one use for surveys in their feeding assis-tance organization to better serve clients.Background: Grassroots organizations are working to reach more members of their community to close the “hunger gap”. Feedback from clients served, has become crucial in defining items to be included (or excluded). Since food banks often provide foods to non- profits who then provide foods via a distribution package to cli-ents, it is important at all levels to assure distributed food items distributed meet client expectations and are being consumed.Needs Assessment: Surveying low income clients receiving food bank distribution packages represents one approach to getting needed data/feedback to assure food items are meeting client needs and expectations.Project/Program: Dietetic interns developed a client survey to assess acceptance of foodbank food items distributed by a local non-profit. Both foodbank and non-profit staff agreed that the food acceptance survey be short, inclusive of all reading levels, and conscious of language barriers. Topic areas to be assessed were identified, e.g. did clients dislike any items, was lack of kitchen appliances an issue, were the packages univer-sal enough, and what future items interested clients (e.g. shelf-stable milk). Each question utilized a ranking system, two options for responses, and/or was open-ended. Questions had to be sensitive to financial barriers and careful to avoid inviting requests that could not be met. Evaluation/Impact: Evaluation involved the draft survey being reviewed/ edited by both food bank and non-profit staffs. Once approved non-profit staff would collect data using a script and evaluate results to make necessary changes in food packages as identified. Surveying clients receiving foods can provide feedback to assure food acceptance.Acknowledgments: MANNA staff.

THE EFFICACY OF HEALTH-COACHING FOR A CORPORATE WELLNESS SETTINGAdam Sachs, BS; Julia Werth, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe the strategies used in health coaching that result in beneficial outcomes for employers.Background: Corporate wellness programs can benefit the individual employees, as well as reduce health care costs (insurance and paid sick leave), while promoting increased productivity. “Buy-in” by employers requires the wellness company demonstrate their programs will produce a positive outcome.Needs Assessment: Specific evidence-based approaches need to be identified to be used in coaching targeted employees.Project/Program: A dietetic Intern completed compiled evidenced-based behavioral change strategies that could be used by the wellness coaches in coaching clients. Currently, “health-coaching” sessions, conducted by RDs, entail discussion of diet, exercise, stress management, and other areas of well-being where clients are counseled one-on-one. Strategies were characterized by the inclusion of telehealth coaching, a mention of corporate/business wellness aspect, and degree of behavioral change. A focus was made on identifying strate-gies that included motivational approaches, healthy alternatives (to “shaming”), and one-on-one coaching style as employers support the health coaching concept, but want sessions conducted using reliable strategies. A

total of five strategies were identified.Evaluation/Impact: Since the intent of the project was to identify evidenced based behavioral change strate-gies, its evaluation/ impact was assessed based on project findings. Both a written project and a PowerPoint presentation was developed based upon the findings. The company will present research findings on behavior change models to employers and demonstrate how these strategies can be used in health coaching sessions. Being able to back any nutritional or lifestyle interventions with evidenced based research allows a corporate wellness company to be more legitimate and marketable.Acknowledgments: Wellness Corporate Solutions staff.

HARVEST FALL FESTIVAL DINNER: AN OPPORTUNITY TO PROMOTE SUSTAINABILITY AND HEALTHY EAT-ING WITH LOCAL FOODS Melissa Talley, BS; Rebecca Handley, BSUniversity of Maryland Dietetic Internship

Learning Outcome(s): The participant will be able to describe the benefits of providing local food samples for promoting nutrition and sustainability education to college students. Background: Promoting Nutrition and healthy eating behaviors in college students can be a challenge for any Registered Dietitian (RD). Providing local food samples in campus dining represents an approach to educate and increase student awareness of healthy food and sustainability. Needs Assessment: Like most consumers, college students typically select food items they are familiar with. Students may also not be familiar of many local food items nor how their consumption can contribute to a more sustainable environment. Project/Program: Dietetic Interns from one internship participated in a Fall Harvest Festival single-event dinner at three dining halls located on a university campus. This event focused on healthy foods and sustainability emphasizing local foods from Maryland, New Jersey, and Virginia. Food items included: blue catfish (an inva-sive fish), apples, eggplant, acorn squash, and lamb. While students tasted “new” food items, interns spent a few minutes providing nutritional, food prep and fun facts about the local foods. Participating students re-ceived a stamp on their “game card” passport for listening and once they visited all stations – they became eligible for a raffle. Evaluation/Impact: Qualitative feedback in the form of student verbal feedback was collected as well as monitoring of quantitative participation. Participating students reported learning more about sustainable healthy Maryland foods, tasting easy to fix recipes and participating in a raffle. This event demonstrated that “tastings/samplings” along with nutrition education can provide college students with nutrition information to assist in making healthy food and sustainable food choices. Acknowledgments: University of Maryland Dining Services.

SEPARATING FACT FROM FICTION IN POPULAR NUTRITION LITERATUREDaniel Turner, MS, BS; Danielle Ferguson, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe one approach to categorizing reading materials for employees in a wellness setting.Background: Dietetics practitioners know the struggle of working with clients who have been indoctrinated by pseudo-scientific nutrition advice and fad diet literature.Needs Assessment: In a corporate wellness setting, nutrition-related books donated by employees were as-sessed for their scientific veracity. The intent was to create a small library of evidence-based resources to provide to clients of the wellness company in order to promote positive behavior change.Project/Program: Each book was examined and assessed using a series of questions or criteria. Based on these questions, books were categorized as appropriate and evidence-based, or inappropriate. The questions fo-cused on: applicability to audience, reference/ inclusion of “fad” diets, accuracy of health claims, recommenda-tions to remove food groups. 24 books were assessed using the methods described. Of those, 14 were found to be appropriate and evidence-based. Most of the inappropriate books failed multiple checks. One book was

an instructional recipe book for a specific model of blender, so it was deemed inappropriate simply because it did not contain useful instructions to anyone without that model. Evaluation/Impact: In a random sampling of nutrition-related books, nearly half were found to contain content of dubious scientific merit. It can take significant amounts of time and effort to properly assess such books to ensure that they do not make outrageous claims. The methods described in this abstract provide a framework to allow evidence-based practitioners to make quick and accurate judgments on nutrition-related books. Acknowledgments: Wellness Corporate Corporation.

INFOGRAPHICS: EDUCATING COLLEGE STUDENTS ON IRON AND IRON DEFICIENCY Julia Werth, BS, BA; Adam Sachs, BSUniversity of Maryland Dietetic Internship

Learning Outcome: The participant will be able to describe one iron deficiency fact that was more effectively displayed by infographic than by text.Background: With over 5 million persons in the US exhibiting Iron deficiency, registered dietitians (RDs) need to educate the public including college students with approaches to avoid iron deficiency.Needs Assessment: Reaching college students is often more effective using infographics. Infographics are an easy-to-read and understand, visual display used to communicate information or data.Project/Program: One intern developed an infographic targeting college-age students regarding Iron and iron deficiency anemia, using Canva (free version). Time was spent defining data to include and visuals to best represent data focusing on food items available in dining halls. The infographic would be displayed both as a poster in the dining room and as table tents on dining room tables. An easy to read and eye-catching design would communicate the key points to a viewer without requiring students read beyond the title. Therefore, if a student sees the poster on the wall without taking the time to stop to thoroughly read it, they may still gain the knowledge of three of the best sources of iron.Evaluation/Impact: To determine the poster’s impact on student’s choosing iron rich foods the amount of key foods like meat, broccoli and nuts sold/taken in dining facilities following poster placement could be mea-sured. If an increase is seen than it could show that students are learning from the posters and that they are an effective means of educating about nutrition-related problems commonly seen in college aged students.Acknowledgments: University of Maryland Campus Dining staff.

RESEARCH ABSTRACTS

COMPARISON OF TEACHER’S OBSERVATIONS OF PRESCHOOL CHILDREN’S EATING HABITS BASED ON DEMOGRAPHIC DIFFERENCES AMONG TEACHERSMaalie Alahmadi, Graduate StudentUniversity of the District of Columbia

Learning Outcome: Compare the impact of demographic differences among teacher observations of preschool children’s eating habits after the teacher’s participation in the SNAP-Ed program. Background: Due to the change in the labor force in the U.S, more than 23% of children under five years old are enrolled in child care centers. Because children spend a significant amount of time with teachers, they can play a role in encouraging healthy eating habits. This research is aimed at comparing teacher’s observations of pre-school children’s eating habits after teacher’s attendance in the SNAP-Ed program. The SNAP-Ed program is delivered by land-grant staff from the Center for Nutrition, Diet and Health at the University of the District of Columbia in wards 5,7 and 8 in Washington DC.Objective/Hypothesis: Compare teacher’s observation of preschool children’s eating habits among teachers in wards 5,7 and 8 in Washington DC.Compare teacher’s observation of preschool children’s eating habits among teachers based on teaching experi-ence and class size.

Methods: A cross-sectional design was used to assess dietary habits of preschool children after their teach-er’s participation in the SNAP-Ed program. A convenience sample of 116 teachers in the 2015-2016 school year from Washington DC completed a survey of their observation of children during meals time. This study will use the ANOVA statistical method to compare means among groups of teachers’ responses based on various demographic data such as location of school, level of teaching experience, and class size.Results: TBD – analyses and results will be completed before the DCMAND conference.Conclusions: TBD – conclusions will be completed before the DCMAND conference.

NUTRITION-RELATED KNOWLEDGE DEFICIT IN PATIENTS WITH CHRONIC KIDNEY DISEASENasheba Alexander; Giovani Mowatt, BS; Abdulrahman Alsayegh, MS; Katherine Manuel, Ph.D., RD, LD Howard University

Learning Outcome: To identify the degree to which nutrition-related knowledge deficit exists and understand how it affects clinical outcomes in patients with CKD. Background: Chronic kidney disease (CKD) as well as its progression to End Stage Renal Disease (ESRD) is a widespread public health problem associated with premature morbidity and mortality. CKD is estimated to affect 10% of the population worldwide, 15% of the US population and 2.7% of individuals living in Washington, DC. Given the complexity of the disease, several dietary modifications have been recommended to promote desirable clinical outcomes. Objective/Hypothesis: To determine nutrition-related knowledge of patients with CKD, as well as potential strategies for improving nutrition-related knowledge.Methods: A systematic review of the literature was conducted using defined screening and other criteria. The inclusionary criteria included peer-reviewed and original articles, English language, human subjects of both genders worldwide, subjects diagnosed with renal disease, randomized control trials, cohort and cross-section-al studies. Subjects without renal disease were excluded.Results: Twelve articles met the research criteria. Findings revealed that nutrition knowledge data among pa-tients with CKD are limited. Nutrition knowledge deficit existed among patients globally, specifically, regarding individual nutrients of concern as well as overall healthful eating habits. Intervention strategies such as educa-tion programs (20-60 minutes in duration) were significantly associated with improvements in nutrition knowl-edge, biochemical profiles, and dietary habits of patients with CKD. Conclusions: Globally, studies involving nutrition knowledge and successful intervention strategies to increase nutrition awareness among patients with CKD are limited, especially in the US, which has a high CKD preva-lence. Focused research is urgently needed to address this critical issue.

BODY ADIPOSITY MEASURED IN AFRICAN IMMIGRANTS BY BIOELECTRICAL IMPEDANCE IS AN APPRO-PRIATE ALTERNATIVE TO DUAL-ENERGY X-RAY ABSORPTIOMETRYSarah Andrus, MS; Nosheen Hayat, MPH; Anneliese Kuemmerle, MS; Liz Leahy, MS, Shanna Bernstein, MPH, RD; Kirsten Zambell, PhD, RD; Stephanie Chung, MD, Anne E. Sumner, MD; Amber B. Courville, PhD, RDNutrition Department, Clinical Center, National Institutes of Health; Diabetes, Endocrinology, and Obesity Branch, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health

Learning Outcome: Understand the optimal equation to estimate percent body fat for an African immigrant population. Background: Body composition differs across races. The standard method for body composition assessment, dual-energy x-ray absorptiometry (DXA), is impractical for field studies due to expense and size. Alternatives include body adiposity index (BAI) and bioelectrical impedance analysis (BIA). BIA utilizes equations developed in specific populations to estimate body composition. The National Health and Nutrition Examination Survey III (NHANESIII) equation is standardly used in the U.S., but other equations developed specifically in Africans (Aglago, Luke, Zillikens, and Sun), may be more appropriate for African Immigrants (AI). We assessed whether BAI or BIA are an acceptable alternative to DXA for estimating percent body fat (BF%) in AI. Objective/Hypothesis: To identify practical alternatives to DXA for the assessment of body composition in African immigrants.

Methods: Participants were 266 AI (68% male, aged 39±10y, BMI 28±4 (mean±SD)) who lived in the U.S. 12±10 years. BF% was estimated using BAI (hip circumference and height) and BIA impedance was applied to six equations. Bland-Altman analyses assessed agreement between BAI or BIA and DXA.Results: DXA BF% was 28±9%. BAI overestimated BF% in males (Bias: -2.18±4.56, R2=0.24, p<0.001) and underestimated BF% in females (Bias: 3.35±5.19, R2=0.12, p=0.001). BIA-NHANESIII overestimated BF% in males (Bias: -6.40±3.90, R2=0.01, p=0.25) and females (Bias: -4.28±4.45, R2=0.03, p=0.14). Of the BIA equations developed in Africans, BIA-Sun had the best agreement with DXA BF% for males (Bias: -3.50±3.60, R2=0.03, p=0.03) and females (Bias: -1.21±4.25, R2=0.01, p=0.322). Conclusions: BIA-Sun equation best agreed with DXA BF%. BAI and other BIA equations did not agree as well. Therefore, the BIA-Sun equation is an appropriate alternative to DXA for measurement of BF% in AI.

CASE STUDY ABSTRACTS

ASSESSING NUTRITION RISK AND UTILIZATION OF THE NUTRITION CARE PROCESS IN PATIENTS WITH OBESITYDanyah Al Hano, MS; Kaysha Jones; Oluwakemi Adeola, MS, LN; Katherine Manuel, Ph.D, RD, LD, Sapna Bathe-ja, MS, RDN, LDNHoward University

Learning Outcome: Critically evaluate latest guidelines for assessing nutrition risk in patients with obesity.Background: 59 YOBF with diarrhea x2 weeks, abdominal pain, SOB, L. flank stage 3 pressure injury, constipa-tion. PMH of severe weight loss, HTN, CHF, COPD, Gout, OSA, CKD stage 2, Pre-diabetes, and morbid obesity (BMI 71.7Kg/m2). Drinks 2 ½ cups of water daily. Skips breakfast. NRS-2002 generated a score of 2. Diagnosis: Increased nutrient needs (protein) related to demands for wound healing and obesity as evidenced by delayed wound healing and nutrition prescription providing 75g protein/day compared to calculated mini-mum estimated protein needs of 120g/day.Treatment: Applied applicable guidelines for managing patients with obesity. Nutrition Rx: 1500 Kcal, 120g pro-tein, 2 gm Na, 1500ml fluid/day, Prostat 1 pack TID. Goals: Improved wound healing; intake > 75% of meals and medical food supplements. Monitor and evaluate oral intake and wound healing compared to previous assess-ment. Uniqueness: Malnutrition occurs at both ends of the spectrum of BMI but is often undiagnosed in patients with obesity. Weight loss can be undetectable, and edema is unrecognized which may be masked by excessive ad-ipose tissue. This patient is morbidly obese with multiple comorbidities, severe weight loss, increased nutrient needs, prolonged length of stay, and several readmissions. However, was “not at nutrition risk.” Conclusions: Clinicians often associate high BMI with protective reserves. NRS-2002 is a recommended vali-dated screening tool for the identification of nutrition risk, but was not useful for identifying nutrition risk in obese patients. Screening tools addressing malnutrition in patients with obesity are lacking.

ARRESTING WEIGHT LOSS IN HYPERCATABOLIC PATIENT IN RENAL FAILURE USING UREA KINETICS MODELLING Hanee HyunHee Park, Dietetic InternThe School of Health Sciences at The Sage Colleges

Learning Outcome: Understanding limitations of predictive equations for protein requirement in patients with severe, rapid weight loss and appreciating tools available to measure protein catabolic rate when in renal fail-ure with no urine production.Background: JK is a 39-year-old male with no significant past medical history admitted to ICU for subarachnoid hemorrhage. JK is 175 cm tall and estimated dry weight of 90 kg with a BMI of 29.4 kg/m2 upon admission. JK’s ICU course was eventful for ileus, anuric Acute Kidney Injury (AKI) and resulting azotemia requiring contin-uous renal replacement therapy, trach and PEG placement. After 37 ICU days, JK transferred to floor weighing 68 kg and requiring hemodialysis (HD) for anuric AKI.

Diagnosis: Protein-calorie malnutrition related to hypercatabolism and inadequate nutritional intake as evi-denced by 24% weight loss. Treatment: Protein needs via predictive equations for non-ICU HD patients usually do not exceed 1.5 g/kg. JK’s protein needs for AKI were semi-measured by urea kinetics modeling. As a result, tube feeding protein was increased to 2.1 g/kg to maintain nitrogen balance. Repeat urea kinetics modeling confirmed no additional urea generation with elevated protein load. This therapy has maintained JK’s current weight for 7 weeks. Uniqueness: Urea kinetics modelling is an under-utilized tool for determining protein needs and nitrogen reten-tion in anuric patients with no current guidelines or supporting literature.Conclusions: This is a case that demonstrates the usefulness of urea kinetics modelling in an anuric AKI pa-tient to semi-measure the patient’s protein needs. Acknowledgments: Gary Ecelbarger, MS, RD, CNSC.

PROTEIN REQUIREMENTS: A PATIENT WITH CRITICAL ILLNESS AND MORBID OBESITY Alison Webster, MS, Dietetic InternVirginia Polytechnic Institute and State University

Learning Outcome: Understand the value of utilizing repeated 24-hour urinary urea nitrogen (UUN) analyses to assess adequacy of protein provision in a critically ill, morbidly obese patient. Background: A 56-year-old, African American male was intubated for respiratory failure complicated by morbid obesity; height 168 cm, actual body weight (ABW) 235 kg, and ideal body weight (IBW) 65 kg, with body mass index of 84 kg/m2. Following American Society for Parenteral and Enteral Nutrition (ASPEN) recommendations and use of predicative equations, early enteral nutrition support was initiated with a hypocaloric regimen pro-viding 11 kcals/kg ABW, including 2.8 g protein/kg IBW. Diagnosis: UUN analysis of 42 g/day indicated severely negative nitrogen balance and a semi-measured daily protein need of 4.4 g protein/kg IBW. The patient’s nutritional diagnosis was increased protein needs related to morbid obesity as evidenced by nitrogen balance of -17 g nitrogen/day.Treatment: The patient’s hypocaloric feeding regimen was increased to provide 3.4 g protein/kg IBW. A repeat UUN value of 41 g/day verified adequate retention of the additional protein. The feeding regimen was sub-sequently increased to 4.2 g protein/kg IBW with no renal complications observed. Had the patient’s protein goals been maintained solely by use of predictive equations, a calculated oxidation of 10 kg of lean body mass would have occurred within fourteen days. The patient improved significantly, with transfer to rehabilitation after approximately four weeks in the intensive care unit. Uniqueness: Few studies have assessed protein needs and nitrogen retention of critically ill, morbidly obese patients on hypocaloric feeding regimens. Conclusions: This case demonstrated the safety and efficacy of nitrogen balance studies over predictive equa-tions to determine protein needs in critically ill, morbidly obese patients. Acknowledgments: This case was completed at MedStar Washington Hospital Center under the supervision of Gary Ecelbarger, MS, RD, CNSC.