2019 FNCE Sessions for Retail Dietitians
By Shari Steinbach, MS RDN, RDBA Contributing Editor
The Food and Nutrition Conference and Expo (FNCE) is always a whirlwind of events and sessions. If you’re planning on attending FNCE in Philadelphia PA next month there are a number of exciting educational sessions that may be helpful to your work as a retail dietitian. Here is a list to help you make the most of this year’s conference:
Saturday, October 26th
6:30 – 8:30 p.m. - RDBA What’s In Store Event, Moshulu – Register Here
Sunday, October 27st
8:00 – 9:30 a.m.
- Influencing Leadership and Inspiring Change at Every Career Stage – Terrace Ballroom I/II
- Let’s Talk Diabetes: Collaborations Across Organizations to Evolve Practice, Improve Care – Grand Ballroom B
- Nutrition for Generation Me: Designing Services that Meet Millennial Needs – Room 115 ABC
- Cultivating Sustainable Food Systems: A Nutrition Focused Framework for Action – Room 120 ABC
- New Innovations to Tap Nature’s Diversity for Tomorrow’s Food Products – Room 201 ABC
10:00 – 11:30 a.m.
- Professional Relationships: Blurred Boundaries and Ethical Conundrums – Grand Ballroom A
- The Devil in the Data: Evaluating Food Is Medicine Programs – 118 ABC
- Diversifying Our Practice and Our Plates – 204 ABC
1:30 – 3:00 p.m.
- 2019 Presidents’ Lecture: Solutions to Meet the United Nations Sustainable Nutrition Goals – Grand Ballroom A
- Career Essential – Create and Build Your Personal Brand – Room 114 Lecture Hall
- Analyzing the Food Environment: Implications for Future Practice – Room 201 ABC
- Transformational Leadership: Maximize Your Influence Capacity – Room 204 ABC
3:30 – 5:00 p.m.
- CRISPR 101 – Starting the Conversation about Gene Editing – Room 114 Lecture Hall
- Parlez-Vous Revenue? Winning at Third Party Payment – Room 121 ABC
- The Artful Experience and Health Benefits of Convivial Cooking and Dining – Room 201 ABC
Monday, October 28nd
8:00 – 9:30 a.m.
- Medical Nutrition Therapy in Diabetes: A Review of the New Consensus Report by the American Diabetes Association – Grand Ballroom B
10:00 a.m. – 12:00 p.m.
- Member Showcase: Wolfpack: Leading to Win – Hall C
1:30 – 3:00 p.m.
- Sowing the Seeds: An Analysis of Modern Wheat – Terrace Ballroom III/IV
- Building Cultural Humility in a Globalized World – Room 118 ABC
3:30 – 5:00 p.m.
- The Label Reboot: Dietitian’s Guide to the New Nutrition Facts Label – Hall C
- Combatting Unconscious Bias and Preventing Microaggressions: A Professional Duty – Grand Ballroom A
- Overcoming Adversity: Forging your Own Path in Dietetics – Grand Ballroom B
- Craft Beers: History and Sustainability in Healthy Kitchens – Room 115 ABC
- Healthy in Advance: Applying Prevention Science to Nutrition Interventions and Programs – Room 204 ABC
Tuesday, October 29rd
8:00 – 9:30 a.m.
- Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs – Grand Ballroom B
- Generating Real-World Nutrition Data in the Era of Artificial Intelligence – Room 119 AB
9:45 – 11:15 a.m.
- Climate Change and Nutrition: Cause for Concern? – Terrace Ballroom III/IV
- Breaking Bread, Not the Bank: Preparing Delicious Meals on a Budget – Room 113 ABC
- Don’t Make Me Sick: Nutrition Professionals Strengthening Consumer Food Safety Behaviors – Room 115 ABC
12:00 – 1:30 p.m.
- Same Study, Different Headlines: Combating Confusion in Nutrition News Coverage – Terrace Ballroom I/II
- Gluten Sensitivity: Fact Versus Fiction – Terrace Ballroom III/IV
- Putting Evidence-Based Diabetes Guidelines to Work: Measuring Implementation and Outcomes – Room 113 ABC
- Generation Z to Baby Boomer: Customizing Cooking Demonstrations for Age Groups – Room 201 ABC
2:00 – 3:30 p.m.
- Closing Session: Givers Take All- Creating a Culture of Productive Generosity – Hall C
NOTE: Meeting rooms are subject to change prior to the conference
