342. Forging New Career Paths: The RDNs’ Role in Associations

Sunday, October 27
10:00 AM – 11:30 AM
Location: Grand Ballroom B
CE: 1.5
Level 1- Basic
Activity Code: 149412

Dietitians are often called upon to understand, evaluate, and translate science into consumer-friendly language. There are several settings where dietitian expertise is required including within food and nutrition associations. RDNs are valued by these groups for their ability to identify credible research and communicate complex information to a wide variety of audiences with different needs and education levels. Learn how dietitians are transforming food and nutrition industry by following advances in science to better meet the needs of consumers, regulatory agencies, and other key audiences. During this session, hear directly from RDNs who work with food associations about how they help correct misinformation, communicate current science and educate other health professionals. Also, learn the skills associations most value in nutrition professionals and how associations work with dietitians to advance public health through various social media.

Learning Objectives:

  • Describe what a food association is and the challenges faced by food associations in communicating science and nutrition messages.
  • Outline the unique role the RDN can play in bridging the gap between industry members, health professionals, and consumers in promoting healthy eating patterns.
  • Identify the skills dietitians need to evaluate credible research, communicate accurate science, and correct misinformation in the media.

Learning Need Codes:

  • 1010 Career planning, Standards of Practice, Standards of Professional Performance, Scope of Dietetics Practice Framework
  • 1070 Leadership, critical and strategic thinking
  • 7040 Consultation

Performance Indicator:

  • 1.1.8 Adheres to the Standards of Professional Performance for RDNs.
  • 3.1.6 Takes an active role in sharing information and knowledge.
  • 4.1.4 Demonstrates effective, appropriate and timely consultation with experts and others.

    Moderator(s)

  • Sheila Weiss, RDN, LD, FAND

    Consultant

    SCW Nutrition

  • Speaker(s)

  • Diane Welland, MS RD

    Manager of Nutrition Communications

    Juice Products Association

  • Erin Ball, BS, MA

    Director of Public Relations and Science

    Grain Foods Foundation

  • Jen Houchins, PhD, RD

    Director of Nutrition Research

    American Egg Board’s Egg Nutrition Center