Workshops and Excursions 2017-05-05T11:28:43+00:00


Pre-FNCE® Hands-on Excursions

Register today for a Pre-FNCE® hands-on excursions at the same time you register for FNCE® in Chicago.


Already registered? No problem.

Simply log into your Registration Dashboard to add in the excursion to your profile. Pre-registration deadline is September 8 and these two events are offered on a first come-first serve basis.

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Pre-FNCE® Hands-on Excursions

Innovations in Education: Utilizing Dietetic Simulation for Clinical Experience – E1

Session Details

Session #: 486

Target Audience: Educators and Preceptors

Pricing: Member: $129 | Non-Member: $159

Date: Saturday, October 21

Time: 10 a.m. – 3:15 p.m. (includes busing to and from the event)

  • Check in (9:30 – 10 a.m. CST)
  • Bus departs promptly at 10 a.m. CST


  • Le Greta Hudson, MS, RDN, LD, CDE
  • SeAnne Safii-Waite, PhD, RDN, LD
  • Brooke Schantz Fosco, MS, RDN, CSSD, LDN

CPE Information

  • Level: 1

  • Hours: 3.5

  • Learning Codes: 6030, 5000, 6050

Dominican University and the University of Idaho uses simulation education to help students bridge the gap between the classroom and dietetics practice. Using simulation to educate and train students to perform as competent Registered Dietitian Nutritionists in the field is the innovative teaching tool of the future. Simulation allows educators and preceptors to provide a clinical experience for their students, while testing their knowledge of medical nutrition therapy, the nutrition-focused physical exam, motivational interviewing, and how to use ADIME while charting in an electronic medical record. Participants will rotate through interactive sessions detailing all the components needed to create a successful simulation experience including: a simulation demonstration, debriefing training, using the ADIME in the EMR, and Q&A with panel. (Limited to 54 participants. Buffet lunch provided.)

Participants should be able to:

  • Identify core components essential for facilitating dietetic simulation.
  • Describe types of simulation assessments, the debriefing process, and their application in dietetics education.
  • Review how to effectively implement the Nutrition Care Process in the simulation experience, while utilizing the eNCPT and EMR within the classroom or practice setting.

Planned with the Academy Center for Lifelong Learning.

“FNCE Iron Chef: The RDN Culinary Battle Royale” – E2

Session Details

Session #: 487

Pricing: Member: $179 | Non-Member: $199

Date: Saturday, October 21

Time: 11 a.m. – 3 p.m. (includes busing to and from the event)

  • Check in (10:30 a.m. CST)
  • Bus departs promptly at 11 a.m. CST


  • Zachari Breeding, MS, RDN, LDN, FAND
  • Golda E. Ewalt, MS, RD, LDN, CCC

CPE Information

  • Level: 1

  • Hours: 3
  • Learning Codes: 8060, 8080, 8100, 8130

Who is the next FNCE® “Iron Chef”? In this 3-hour challenge, participants will go into the kitchen and get to live out their own hands-on cooking reality show dreams. Chefs and culinary students will be there to assist and inspire your team. The group will be divided into teams and each given a pantry of ingredients to battle it out – “Iron Chef” style. In a short period of time, each team is tasked with creating a finished entrée without the aid of recipes. Once the cooking is completed, participants will sample the menus in a private dining space to enjoy the fruits of their labor with beverages. One team will be crowned the “FNCE® Iron Chef Challenge” champion. (Limited to 100 participants. Buffet lunch provided.)

At the end of this highly interactive hands-on excursion, participants should be able to:

  • Design and prepare an entree within 1.5 hours utilizing a community pantry.
  • Discuss nutritionally sound meals and menus to meet customer/client needs.
  • Discuss ways to evaluate/critique a culinary competition.

* Hands-on requirements: Attendees are required to wear closed toe shoes, no heels. It is recommended that you wear pants for your safety and long hair needs to be pulled back. Apron and hat will be provided for each participant. You are welcome to bring your own chef knife, but it’s not required.

Planned with the Academy Center for Lifelong Learning and the Food and Culinary Professionals DPG.