Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines

Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines

Sunday, October 17
4:00 PM – 5:30 PM (Central Time)
Location:
CE: 1.5
Level 2 (intermediate knowledge/experience)
Activity Code: 163700

Food access and overall nutrition care are components of the social determinants of health (SDoH) that contribute to the well-being of a community. However, the current pandemic has demonstrated that broad disparities exist for many, which must be addressed to achieve optimal health. Through collaborative multidisciplinary partnerships, registered dietitian nutritionists have emerged as critical and essential forces to address the SDoH and bridge health equity gaps exacerbated by the COVID-19 pandemic. In this session, attendees will hear from representatives of Member Interest Groups of the Academy of Nutrition and Dietetics to learn how those on the front lines of care are nourishing communities through these partnerships. Using storytelling aimed at highlighting nutrition and access to food as critical components of the SDoH, audience members will be empowered to advocate for health equity through inspiring demonstrations of resilience during a defining time in the dietetic profession.

Learning Objectives:

  • Identify at least three critical components of the social determinants of health affected by the COVID-19 pandemic.
  • Describe at least four examples of collaborative partnerships fostered by registered dietitians that can optimize access to nutrition care.
  • Explain two resources used to address nutrition and access to food as critical components of the social determinants of health from stories of resilience during the COVID-19 pandemic.

Performance Indicators:

  • 12.1.3 Collaborates with community partners and stakeholders in promoting nutritional health and disease prevention.
  • 3.2.1 Advocates for, and participates in, activities that support advancement of the profession.
  • 8.2.2 Applies knowledge of health determinants when planning, developing and implementing services, programs, meal plans and menus.

    Moderator(s)

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Dylan Bailey, MS, RD

    Senior Nutrition Specialist

    Ketchum

  • Speaker(s)

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Mudita Arora, MSc, MS, RDN, LD

    Clinical Nutrition Manager III & Clinical Nutrition Lead

    Sodexo at HCA HealthCare

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Alison Brown, PhD, MS

    Program Director

    National Institutes of Health

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Janice Hey Yin Chow, MS, RD

    Founder & Dietitian

    The Mindful Chow

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Andie Lee Gonzalez, PhD, MPH, RDN, LD, FAND

    H-E-B Grocery

    Nutrition Services Medical Sales Representative

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Andrea Hinojosa, MS, RDN, LDN, CLC, CET

    Registered Dietitian, Outreach Coordinator

    Near North Health Service Corporation, WIC Department

  • Nourishing Our Communities Through A Pandemic: Stories Of Resilience From The Front Lines -

    Mary Angela Niester, MPH, RD

    Site Coordinator

    St. Joseph Mercy Health System/ Trinity Health