NCAND Regional Meeting in Winston Salem 2018

Date: December 7, 2018

Location: The Village Inn & Conference Center (Clemmons, NC)

Time: 8:00 am - 4:30 pm

Meeting theme: "Emerging Trends in Nutrition"

*Online early bird registration is now closed, there will be onsite registration available the day of the meeting. 

NCAND Regional Meeting Attendee Cancellation Policy:
  • Participants who have pre-registered will be assessed the following administrative fees upon cancellation for any purpose.
  • Cancellation up to 14 days before the event - full refund 
  • Cancellation within 3-13 days of an event - administrative fees: $25
  • Cancellation within the 3 days prior to an event - no refund

Canned Food Drive

NCAND will be making a donation to the Food Bank of Central & Eastern North Carolina. We are asking attendees to bring non-perishable food items to the meeting. For each item donated you will receive one raffle ticket. There will be a $25 Trader Joe's Gift Card raffled off just after lunch. (MUST BE PRESENT TO WIN)

The most needed items include:
  • Canned Fruits, Vegetables, Meat, and Soup (Pop-top cans and low sodium a plus!)
  • Whole Grain Pasta, Brown Rice, Dried Beans, and Cereal
  • Peanut Butter
  • For Infants: Pedialyte, Infant Cereal, Diapers, and Wipes
  • For Kids: Fruit Cups, Juice Boxes, Granola Bars, Crackers, Popcorn and Sugar-Free Pudding Cups
  • Non-Food Essentials: Hygiene Items, Household Items, and Paper Products
*Please - No loose glass and plastic jars of baby food as they will have to be discarded due to health regulations. Opened food items will not be accepted.

Hotel Information
To make hotel reservations call 1800-554-6416 or 336-766-9121 give group code NUT (Stands for Nutrition). 
Hotel room rates are $89 plus taxes and fees.
Village Inn Hotel & Event Center
6205 Ramada Drive
Clemmons, NC 27012

*Agenda 

Time  
Speaker/Lecture Topic
8 - 8:30 
Registration, Breakfast & Visit Exhibits
8:30 - 8:45
Welcome & Announcements
8:45 - 9:45

(1 CEU)
"Clinical Support of Blenderized Diets for Enteral Patients"
Melissa Blandford, MS, RDN, LDN
Lecture Summary: Review the clinical importance and positive impacts of blended, "real" food diets for people with feeding tubes. This lecture will focus on formula intolerance symptoms, clinical evidence supporting real food, and taking a mealtime approach to tube feeding.
9:45 - 10:45

(1 CEU)
"Cutting-Edge, Research-Based Trends in Nutrition, Prevention and Wellness"
Toni Tickel Branner, MA
Lecture Summary: This lecture will discuss food prep, cooking for children, plant-based nutrition, urban gardening, oxidative stress, micro-biome and whole-food vs. isolated nutrient concepts.
10:45 - 11:15
Break & Visit Exhibits
11:15 - 12:15 PM

(1 CEU)
"Fasting and Intermittent Fasting: Hottest Emerging Diet Trend"
Jennifer Click-Redlich, MS, RD, CSO, LDN
Lecture Summary: Books about fasting are on the Best Sellers lists, bloggers are writing about it,
scientists are studying it and our patients are trying it. Still, science has more questions than answers about this potentially promising metabolic strategy. This presentation will review the scientific literature on various forms of fasting and provide practical ways nutrition experts can assess, guide and support patients.
12:15 - 1:00 
Lunch & Visit Exhibits
1:00 - 2:30 

(1.5 CEU) 
"Nutrition Focused Physical Exam and Identifying Malnutrition: Putting it into Practice"
Jessica King , RD, LDN, CNCS
Lecture Summary: Current evidence suggest that Dietitians performing a nutrition focused physical examination (NFPE is a vital skill within the nutrition assessment. It provides another view into a patient's nutrition status and/or identifying malnutrition using the ASPEN/AND criteria. 
2:30 - 2:45 
Coffee Break & Visit Exhibits
 
2:45 - 4:15

(1.5 CEUs)
Co-presented Lectures: Health Benefits of Fermented Foods
"Translocation of Microbial Diversity from Plants to the Human Gut by Fermented Vegetables"
Ilenys M. Perez-Diaz, PhD
Lecture Summary: This lecture will discuss the diversity and functions of the microbes present in plant systems, vegetable fermentations and the human gut. The connections between the three systems and key steps in maintaining a microbial diversity in fermented vegetables will also be discussed. 
"Fermented Foods: Beyond Probiotics"
Jennifer Fideler, PhD Student
Lecture Summary: Fermented foods are often perceived as healthful due to their association with probiotics. Apart from live cultures, fermented foods contain health-promoting compounds derived from microbial metabolism, known as bioactives. In this presentation, non-probiotic health benefits of fermented foods and the potential for developing foods with enhanced bioactive properties will be explored. 
4:15
Adjourn
*Agenda subject to change
Exhibitor/Sponsor Information

Sponsor Level

Company/Institution

Sponsor a Speaker

Real Food Blends




Exhibit Only

Hillestad Dialyvite Pharmaceuticals

Lenoir-Rhyne University

Lincare/Adult and Pediatric Specialists

SimplyThick


Afternoon Break/Coffee Sponsor

Meredith College

Nestle Health Science

Sponsor registration for this meeting is now closed, if you have questions please contact the NCAND office at [email protected]