Continuing Education Opportunities

NCAND strives to post every continuing education opportunity that we hear about. 

Register now for NASPGHAN/APGNN/CPNP Annual Meeting:
At Diplomat Hotel in Hollywood, Florida
NASPGHAN Meeting October 24-27, 2018
CPNP Symposium: October 27, 2018

This four-day event includes the Single Topic Symposium, Postgraduate Course, NASPGHAN Annual Meeting, APGNN Annual Meeting, CPNP Nutrition Symposium, and the Teaching and Tomorrow Program. Please check out the website to see the program.

Highlights of this year’s CPNP symposium include IBD Nutrition, Food Allergy, Malnutrition and Celiac multidisciplinary sessions and breakouts including blended tube feedings, the Leap study and osteopenia in prematurity.

Registration fee: $150 (CPNP members), $200 (non-members) before the early bird deadline, which is August 28, 2018. Fee includes registration to the NASPGHAN Annual Meeting and APGNN Annual Meeting. 

Join the NEDPG for a webinar addressing writing.
Title: Building Expertise Through Writing
Presenters: Nicole Aucoin, MS, RD, LDN
When: Thursday, September 6th at 1pm ET/10am PT
How will this topic benefit NE Members?
Building Expertise Through Writing outlines how writing can support the message of a new or growing business. By identifying the target market and its most-read publications/media outlets, a business-owner can directly reach the audience by presenting themselves as an expert. In this webinar, we will discuss the type of content to create, as well as how to consistently share the message until they become the go-to source of information in their field.
Members and Students can access for FREE.
Students contact [email protected]
CEU Codes: 1140, 7120

WEBINAR: SOWING THE SEED-- A NEW FRONTIER FOR FIBER. Sponsored by HealthSense™ Flour from Bay State Milling Company.
Join the NEDPG for a webinar addressing fiber.
Title: Sowing The Seed: A New Frontier For Fiber
Presenters: Julie Miller Jones, PhD, LN, CNS, and Crispin Howitt, PhD
When: Thursday September 20th, 2018 at 3pm ET/ 12pm PT
How will this topic benefit NE Members?
Wheat flour is an important food staple around the world. When eaten in the whole grain form, foods made from wheat kernels are meaningful sources of dietary fiber. However, many products are made with refined white flour from the wheat endosperm and have much less dietary fiber because the bran has been removed. Scientists have been exploring ways to develop wheat with more fiber in the endosperm to help address the global fiber gap. This webinar will take you from wheat seed to wholesome bread. Julie Miller Jones, PhD, LN, CNS, will outline the extreme fiber gap, resistant starch as a form of dietary fiber, and the current understanding of dietary fiber’s importance and impact on human health. Crispin Howett, PhD, will explain the path to developing and growing a higher fiber wheat by increasing the resistant starch content of the endosperm to make a higher fiber flour. Attendees will gain insights into how agronomy and nutrition can intersect to address the fiber gap and improve public health.
Registration open to all.
CEU Codes: 8018, 2070, 4040.  

The course begins in September. Let me know what you think once you have time to review and if you have any questions. I would be happy to discuss with you in person or setup a call with you. See the summary and website below. Anyone interested just needs to go to the website and apply by answering a few questions. 
Check out the website 
QI Training Course: Overview
• Provided via teleconference
• 10-15 participants
• 10 weeks; 90mins/session
• 5 group sessions
• 5 1:1 sessions
• Expert QI Trainer
• Janel A Welch
• Lean Six Sigma Black Belt 
Participants will…
− Become familiar with the PDSA (Plan Do Study Act) methodology for QI
− Become familiar with and be provided with QI project tools
− Be provided individualized support to start and manage an actual QI project during the course’s timeframe
− RDN’s and RN’s earn up to 7.5 CPU’s 
Visit training course page for full details.

Food Allergy Management: Practical Skills for Healthcare Providers
10/20 8:30 AM–1:00 PM
Register Here
This workshop is designed for healthcare providers who work with pediatric or adult clients with food allergy. By the end of the workshop, participants will gain skills to help them help their clients learn survival skills to safely manage their food allergy. No prior experience with managing food allergy is required to attend this workshop.
Target Audience
Dietitians, Nurses, Occupational Therapists, Public Health Nutritionists, Speech-Language Pathologists, Advanced Practice Providers and Interested Others
List the different types of food allergy and prevalence rates
Discuss the nutritional implications of food allergy for children and adults
Identify hidden sources of the major allergens
Recommend alternatives for foods that are major allergens to help their clients plan nutritionally complete meals
Recognize how food allergy and restrictive diets can lead to disordered eating patterns

Nutricia Learning Center: Specialized nutrition education – helping you help your patients.
Bringing you a comprehensive set of educational resources and tools in a range of specialized nutrition areas
Click here for more information