Webinars
As a nutritional specialist or doctor, it is important to continue learning regularly. To support you with this, we are providing you with current presentations that you can use for additional further training at any time.
Webinars and presentations allow you to learn directly from experts in your field. As well as basic information, this also allows you to receive the latest research findings on the subject of celiac disease.
Taming Gluten Free Client Dilemmas - Webinar
3-4:30 PM Eastern, 2-3:30 Pm Central
1-2:30 PM Mountain, 12-1:30 PM Pacific
Planned with Dietitians in Gluten Intolerance Disease (DIGID) Subunit
CPE Hours 1.5 (only available to LIVE webinar attendees)
CPE Level 2
Suggested Learning Need Codes: 5220, 5110, 5280, 3020
WEBINAR DESCRIPTION
The panel will discuss the assessment and management of three difficult cases of gluten related disorders. The discussion will cover assessment of symptoms, which tests to use and when, monitoring dietary response, and long term follow up.
Objectives
At the end of the presentation participants will:
1. Know the appropriate tests and testing sequence for the diagnosis of celiac disease and gluten sensitivity.
2. Be able to outline an assessment and treatment plan for the patient who is not responding to gluten free dietary intervention
3. Be able to identify appropriate tests to assess nutritional deficiency and the corrective dietary management
SPEAKERS
Anne Roland Lee, EdD, RDN, LD
Anne Lee is the Director of Nutritional Services for Schar USA. Previously she was the nutritionist at the Celiac Disease Center at Columbia University where she was involved in patient care, and research. Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, the nutritional adequacy of the gluten-free diet, the economic impact of a gluten free diet, and on the cross contamination of inherently gluten free grains.
Alessio Fasano, MD
World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, M.D., directs the Center for Celiac Research at Massachusetts General Hospital. He is also Division Chief of Pediatric Gastroenterology and Nutrition and director of the Mucosal Immunology and Biology Research Center at MassGeneral Hospital for Children. Dr. Fasano’s research focuses on mucosal biology of the gut and transcends the disciplines of physiology, microbiology, and molecular and cell biology. In 2000, his team discovered the ancient molecule zonulin, which regulates the permeability of the intestine. In 2003, his research established the rate of celiac disease at one in 133 people in the U.S. He is a Visiting Professor of Pediatrics at Harvard Medical School and author of Gluten Freedom, a book published in April 2014 by Wiley Health on celiac disease, gluten-related disorders, and the gluten-free diet.
Pamela A Cureton, RD, LDN
Pam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease. She has worked in the area of gluten related disorders since 1993, when she joined the University of Maryland, School of Medicine, working with the Division of Pediatric Gastroenterology and Nutrition and Dr. Alessio Fasano. Her current position includes working with Dr. Fasano at the Center for Celiac Research at Massachusetts General Hospital and for the University of Maryland celiac clinic. Her work includes coordinating the clinical management of patients with celiac disease and gluten intolerance, educational programs and lectures for the celiac community, physician, dietitians and other health care providers and involvement in research projects at the Center. She is the author of many articles on celiac disease and the gluten-free diet and has contributed to many other publications including textbooks, magazines, and other patient education resources. She is the past Chairperson for the Dietitians in Gluten Intolerance Disease a subunit of the Medical Nutrition Practice group of the Academy of Nutrition and Dietetics.
To register for this meeting
1. CLICK HERE
2. Register
Once the host approves your request, you will receive a confirmation email with instructions for joining the meeting.
You can contact us at: mary.sharrett@nationwidechildrens.org or 1-6147223093
www.webex.com
1-2:30 PM Mountain, 12-1:30 PM Pacific
Planned with Dietitians in Gluten Intolerance Disease (DIGID) Subunit
CPE Hours 1.5 (only available to LIVE webinar attendees)
CPE Level 2
Suggested Learning Need Codes: 5220, 5110, 5280, 3020
WEBINAR DESCRIPTION
The panel will discuss the assessment and management of three difficult cases of gluten related disorders. The discussion will cover assessment of symptoms, which tests to use and when, monitoring dietary response, and long term follow up.
Objectives
At the end of the presentation participants will:
1. Know the appropriate tests and testing sequence for the diagnosis of celiac disease and gluten sensitivity.
2. Be able to outline an assessment and treatment plan for the patient who is not responding to gluten free dietary intervention
3. Be able to identify appropriate tests to assess nutritional deficiency and the corrective dietary management
SPEAKERS
Anne Roland Lee, EdD, RDN, LD
Anne Lee is the Director of Nutritional Services for Schar USA. Previously she was the nutritionist at the Celiac Disease Center at Columbia University where she was involved in patient care, and research. Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, the nutritional adequacy of the gluten-free diet, the economic impact of a gluten free diet, and on the cross contamination of inherently gluten free grains.
Alessio Fasano, MD
World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, M.D., directs the Center for Celiac Research at Massachusetts General Hospital. He is also Division Chief of Pediatric Gastroenterology and Nutrition and director of the Mucosal Immunology and Biology Research Center at MassGeneral Hospital for Children. Dr. Fasano’s research focuses on mucosal biology of the gut and transcends the disciplines of physiology, microbiology, and molecular and cell biology. In 2000, his team discovered the ancient molecule zonulin, which regulates the permeability of the intestine. In 2003, his research established the rate of celiac disease at one in 133 people in the U.S. He is a Visiting Professor of Pediatrics at Harvard Medical School and author of Gluten Freedom, a book published in April 2014 by Wiley Health on celiac disease, gluten-related disorders, and the gluten-free diet.
Pamela A Cureton, RD, LDN
Pam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease. She has worked in the area of gluten related disorders since 1993, when she joined the University of Maryland, School of Medicine, working with the Division of Pediatric Gastroenterology and Nutrition and Dr. Alessio Fasano. Her current position includes working with Dr. Fasano at the Center for Celiac Research at Massachusetts General Hospital and for the University of Maryland celiac clinic. Her work includes coordinating the clinical management of patients with celiac disease and gluten intolerance, educational programs and lectures for the celiac community, physician, dietitians and other health care providers and involvement in research projects at the Center. She is the author of many articles on celiac disease and the gluten-free diet and has contributed to many other publications including textbooks, magazines, and other patient education resources. She is the past Chairperson for the Dietitians in Gluten Intolerance Disease a subunit of the Medical Nutrition Practice group of the Academy of Nutrition and Dietetics.
To register for this meeting
1. CLICK HERE
2. Register
Once the host approves your request, you will receive a confirmation email with instructions for joining the meeting.
You can contact us at: mary.sharrett@nationwidechildrens.org or 1-6147223093
www.webex.com
Recorded Webinar: Supermarket Nutrition: Promoting Health through Shopper Engagement
Suggested CDR Learning Codes: 7050, 7070, 7120, 7210; Level 2
Whether you are a dietitian working for a supermarket or a consultant trying to provide nutrition education in the local grocery store, developing skills to engage customers will be essential to your long-term success. Given the many programs and opportunities to promote health that are available through supermarkets, effective customer engagement can result in both increased shopper loyalty and improved shopper health.
This webinar will broadly cover the role of supermarket dietitians and will examine the skills and strategies that can stimulate customer engagement, as well as the role that customer engagement can play in promoting healthful purchasing decisions. Supermarket dietitians and dietitians seeking to use supermarkets as a resource will benefit from the material discussed in this session.
The live version of this webinar was presented by Barbara Ruhs, MS, RD, LDN, on Wednesday, May 27, at 2 pm ET. This recorded version is approved for one hour of continuing education credit. RDs should list code 175, Recorded Pre-Approved Self-Study Materials, for this activity type.
This complimentary 1-credit continuing education webinar is brought to you with support from Dr. Schär Institute. Please note that Dr. Schär Institute provided financial support only and did not have input into the information provided in this course. The presenter of this course reports the following relevant disclosure: she is a consultant to Avocados from Mexico, National Beverage Corp., and Arla Dofino. View our disclosure policy.
Learning objectives
After attending this session, nutrition professionals should be better able to:
1.Review the varying roles and duties fulfilled by supermarket dietitians.
2.Define customer engagement and discuss why it is important for dietitians.
3.List 5 key customer engagement strategies for dietitians.
Faculty & credentials
Barbara Ruhs, MS, RD, LDN, specializes in retail food and health marketing communications and brand strategy for food companies, commodity groups, public relations agencies, and supermarkets. She is an entrepreneur, strategic thinker, and a leader in the field of supermarket nutrition. She recently relaunched Neighborhood Nutrition LLC, a consulting business offering nutrition counseling and retail-based health promotion solutions intended to help supermarket dietitians sell healthful products and effectively communicate nutrition and health messages to consumers.
Course details
CDR Credit: 1.00.
Course opens: Fri, May 29 2015.
Course expires: Thu, May 26 2016.
Cost: $0.00.
>>Link to webinar<<<
Whether you are a dietitian working for a supermarket or a consultant trying to provide nutrition education in the local grocery store, developing skills to engage customers will be essential to your long-term success. Given the many programs and opportunities to promote health that are available through supermarkets, effective customer engagement can result in both increased shopper loyalty and improved shopper health.
This webinar will broadly cover the role of supermarket dietitians and will examine the skills and strategies that can stimulate customer engagement, as well as the role that customer engagement can play in promoting healthful purchasing decisions. Supermarket dietitians and dietitians seeking to use supermarkets as a resource will benefit from the material discussed in this session.
The live version of this webinar was presented by Barbara Ruhs, MS, RD, LDN, on Wednesday, May 27, at 2 pm ET. This recorded version is approved for one hour of continuing education credit. RDs should list code 175, Recorded Pre-Approved Self-Study Materials, for this activity type.
This complimentary 1-credit continuing education webinar is brought to you with support from Dr. Schär Institute. Please note that Dr. Schär Institute provided financial support only and did not have input into the information provided in this course. The presenter of this course reports the following relevant disclosure: she is a consultant to Avocados from Mexico, National Beverage Corp., and Arla Dofino. View our disclosure policy.
Learning objectives
After attending this session, nutrition professionals should be better able to:
1.Review the varying roles and duties fulfilled by supermarket dietitians.
2.Define customer engagement and discuss why it is important for dietitians.
3.List 5 key customer engagement strategies for dietitians.
Faculty & credentials
Barbara Ruhs, MS, RD, LDN, specializes in retail food and health marketing communications and brand strategy for food companies, commodity groups, public relations agencies, and supermarkets. She is an entrepreneur, strategic thinker, and a leader in the field of supermarket nutrition. She recently relaunched Neighborhood Nutrition LLC, a consulting business offering nutrition counseling and retail-based health promotion solutions intended to help supermarket dietitians sell healthful products and effectively communicate nutrition and health messages to consumers.
Course details
CDR Credit: 1.00.
Course opens: Fri, May 29 2015.
Course expires: Thu, May 26 2016.
Cost: $0.00.
>>Link to webinar<<<
Recorded Webinar: Navigating the Spectrum of Gluten-Related Disorders
Clinicians and dietitians need help with the diagnosis and day to day management of gluten-related disorders. This exclusive 1-credit webinar reviews three typical cases with a variety of persistent and recurrent symptom presentations, diagnoses, treatments and responses. Attendees receive practical guidance in the identification and subsequent treatment of gluten related disorders.
The live version of this webinar was presented by Alessio Fasano, MD, and Pam Cureton, RD, LDN, on Wednesday, November 5, 2014 at 2 pm EDT. This recorded version is approved for one hour of continuing education credit. RDs should list code 175, Recorded Pre-Approved Self-Study Materials, for this activity type.
Course details
CDR Credit: 1.00.
Course opens: Fri, Nov 14 2014.
Course expires: Wed, Nov 04 2015.
Cost: $0.00.
CE Club Cost: $0.00.
Learning objectives
After completing this continuing education course, nutrition professionals should be better able to:
1.Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity
2.Identify and treat non-responsive celiac disease (NRCD)
3.List similarities and differences in implementing a gluten free diet for the three different forms of gluten-related disorders
>>Link to webinar<<<
The live version of this webinar was presented by Alessio Fasano, MD, and Pam Cureton, RD, LDN, on Wednesday, November 5, 2014 at 2 pm EDT. This recorded version is approved for one hour of continuing education credit. RDs should list code 175, Recorded Pre-Approved Self-Study Materials, for this activity type.
Course details
CDR Credit: 1.00.
Course opens: Fri, Nov 14 2014.
Course expires: Wed, Nov 04 2015.
Cost: $0.00.
CE Club Cost: $0.00.
Learning objectives
After completing this continuing education course, nutrition professionals should be better able to:
1.Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity
2.Identify and treat non-responsive celiac disease (NRCD)
3.List similarities and differences in implementing a gluten free diet for the three different forms of gluten-related disorders
>>Link to webinar<<<
Gluten Related Disorders: People Shall Not Live on Bread Alone
Learning objectives
At the conclusion of this continuing education webinar, nutrition professionals should be able to:
1.Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity.
2.Learn the most cost-effective means of testing for gluten-related disorders.
3.List similarities and differences in implementing a gluten-free diet for the three different forms of gluten-related disorders.
Faculty & credentials
Alessio Fasano, MD, is chief of pediatric gastroenterology and nutrition, director of the Center for Celiac Research, and director of the Mucosal Immunology and Biology Research Center at Massachusetts General Hospital in Boston. He is also a visiting professor of pediatrics at Harvard Medical School.
Pam Cureton, RD, LDN, is chair of the Academy's Dietitians in Gluten Intolerance Diseases subunit of the Medical Nutrition Practice Group and works closely with Dr. Fasano at the MassGeneral Center for Celiac Research and the University of Maryland Celiac Program in Baltimore.
CDR Credit: 1.00.
Course opens: Fri, May 02 2014.
Course expires: Thu, Aug 28 2014.
Cost: $0.00
>>Link to webinar<<<
At the conclusion of this continuing education webinar, nutrition professionals should be able to:
1.Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity.
2.Learn the most cost-effective means of testing for gluten-related disorders.
3.List similarities and differences in implementing a gluten-free diet for the three different forms of gluten-related disorders.
Faculty & credentials
Alessio Fasano, MD, is chief of pediatric gastroenterology and nutrition, director of the Center for Celiac Research, and director of the Mucosal Immunology and Biology Research Center at Massachusetts General Hospital in Boston. He is also a visiting professor of pediatrics at Harvard Medical School.
Pam Cureton, RD, LDN, is chair of the Academy's Dietitians in Gluten Intolerance Diseases subunit of the Medical Nutrition Practice Group and works closely with Dr. Fasano at the MassGeneral Center for Celiac Research and the University of Maryland Celiac Program in Baltimore.
CDR Credit: 1.00.
Course opens: Fri, May 02 2014.
Course expires: Thu, Aug 28 2014.
Cost: $0.00
>>Link to webinar<<<
www.drschaer-institute.com