2017
Diversity in Dietetics. Presented by 5 APD’s from very different cultural backgrounds
Diversity in Dietetics is a presentation by five APD’s from five very different cultural backgrounds, all living and working in Australia.
Noell Burgess is Aboriginal Australian and describes her traditional diet; an abundance of seafood, berries and fruits.
Dung Pham was born in Australia, but her parents fled Vietnam 34 years ago by boat. Dung describes the communal nature of Vietnamese meals and their three components: salty, stir-fry and vegetable broth.
Farah Wilson’s background is Lebanese. She explains a typical Middle Eastern style eating pattern. She encourages us to ask about the use of specific foods in our Middle Eastern clients.
Purva Gulyani was born and raised in India. She explains how the Indian diet varies significantly depending on the region. Despite this there are commonalities; 70% of the worlds vegetarians are Indian. Rice and vegetables feature heavily.
Kirstine Kira, of Maori heritage shows us how to incorporate nutrition education in a culturally meaningful way to our clients.
To register for this free presentation click here
2017
The Low FODMAP Diet in Practice Joanna Baker, APD, AN, RN
Until about 10 years ago, dietitians were unsure of what dietary advice to give people with IBS. Dr Sue Shepherd, a GI specialist dietitian went on to complete a PhD at Monash University that resulted in the low FODMAP diet. Today, this diet is internationally recognised as an effective strategy for 80% of people suffering from IBS.
Joanna is a long time IBS sufferer and an authority on the FODMAP diet. This webinar looks at all the FODMAP Fundamentals:
-What is IBS, diagnosis, symptoms both physical and emotional
-What are FODMAPS
-History and development of the low FODMAP diet
-Evidence for the low FODMAP diet – why and how it works!
-Who can benefit from the low FODMAP diet (this may surprise you)
-Client assessment (medical history, diagnostic tests, symptom assessment, social assessment, diet history etc.)
-Implementing the low FODMAP diet and tailoring it to an individual’s needs
-A Case Study
Joanna runs her own practice, Everyday Nutrition, is the FODMAP consultant dietitian at FODMAP Friendly, and author of The FODMAP Friendly Elimination and Challenge handbooks. She works one on one with clients, consults with manufacturers and lectures internationally to both health care providers and the general public on the low FODMAP diet.
For more information and to register click here
2017
The anti-inflammatory diet for inflammatory bowel disease. Barbara Olendzki MPH, RD, LDN
Until recently, diet was overlooked in the treatment of IBD. However, in the hands of the right professional, diet can be highly effective as a treatment for IBD.
Barbara is an Associate Professor of Medicine, University of Massachusetts Medical School and Nutrition Program Director, Centre for Applied Nutrition (Umass)
Barbara is delighted to present to us her research and clinical work on the microbiome and diet, which has led to the development of the inflammatory bowel disease and anti-inflammatory diet. Barbara shows us:
How diet, environment and genetics can affect the microbiome.
That IBD is highly responsive to diet.
How to utilise diet to balance microbiota and improve IBD
The 4 components of IBD-AID – probiotics, prebiotics, beneficial nutrients, avoidance of adverse foods (important not to just focus on this last one, as many clients with IBD tend to do)
How to use IBD-AID for benefitting IBS, IBD, food allergy, immunity, weight and more.
The role of fermented foods, supplements and digestive enzymes
Research on faecal transplants
As dietitians, we are shown how to customise a diet unique to the IBD client’s needs and shown what’s next in the future of diet-microbiome research.
For more information and to register click here
2017
Safe exercise at every stage. Alanah Dobinson, B.ClinExPhys (Hons.)
Up to 80% of individuals with an eating disorder engage in excessive compulsive exercise, with these individuals at increased risk for both disability and death. Harmful exercise engagement often precedes the onset of the eating disorder and is one of the last symptoms to subside.
Alanah Dobinson is a clinical exercise physiologist with a special interest and considerable experience in the physical and psychological issues of eating and weight concerns. This webinar gives dietitians a thorough understanding of:
The psychological relationship between compulsive exercise and an eating disorder
Diagnostic criteria in relation to eating disorders
How physical ill-health is exacerbated by exercise
The case against exercise abstinence for these clients
What is “dangerous” exercise
Practical questions to ask clients in relation to exercise, and how safe, guided and graded exercise engagement can help
SEES – Safe Exercise at Every Stage for eating disorders
Contraindications to exercise
Tips for creating an effective plan for your client and reducing harm
Alanah works at the Centre for Integrative Health in QLD. She has training in Mawdsley Family based therapy and cognitive behaviour therapy for eating disorders. Since 2012 she has been head tutor for anatomy and physiology at QUT.
For more information and to register click here
2017
Teaching the Gluten Free Diet - Part 2: Gluten Free practical details. Sally Marchini APD
Sally Marchini has both Type 1 diabetes and coeliac disease, so she has extensive experience both professionally and personally with these diseases. In part 1, Sally presented to us the essential information we need to well inform our coeliac clients.
In this webinar, Sally clearly explains the specific details which will give you as a dietitian even greater understanding and confidence in managing your coeliac clients. She summarises the first webinar and discusses the following:
Testing of Family members
Expected recovery times on a GF diet
How we should monitor the health of a coeliac over time and what diagnostic tests should be considered
Treating deficiencies with food and/or supplements
How to include fibre in a GF diet
What to do about ongoing symptoms and screening for associated conditions
Travelling with coeliac disease
Cooking gluten free on a budget
Converting recipes
Eating out
She also provides helpful websites with endless tips and resources.
Teaching the gluten free diet is more involved than what we were taught in clinical dietetics at university. Coeliacs have this condition for life, and the greater amount of understanding and support you can provide, the easier their lives will be.
Sally Marchini runs Marchini Nutrition and Be Well Gluten Free, a closed Facebook group which provides information for those needing a gluten free diet.
For more information and to register click here
2017
Teaching the Gluten Free Diet - Part 1: Gluten Free diet essentials. Sally Marchini APD
Sally is an APD with both Type 1 Diabetes and Coeliac Disease, so she brings a wealth of personal and professional experience to this topic. Many dietitians have little practical knowledge of the gluten free diet and so are ill equipped to deal with coeliac clients. It is important as dietitians that we not only understand the detail of living the GF diet but also the frustration it involves.
This webinar will provide you with all the information you need to provide the best service to your clients. Sally clearly explains what preparation is needed before the first appointment to give your client the best possible advice, such as:
Following a gluten free diet yourself
Knowing the names of gluten containing grains
Client assessment
How to clearly explain coeliac disease and the GF diet
How to decipher food labels
How to avoid contamination
How to structure a diet for a client to go home with
Where to find support
In short, how to empower a client to successfully live as a coeliac and improve dietitian experiences for those newly diagnosed with the condition.
Sally Marchini runs Marchini Nutrition and runs a closed Facebook group called Be Well Gluten Free, which provides information for those needing a gluten free diet.
For information about registering for this webinar click here
2017
Water, hydration and fluid. Presented by Pauline Douglas, UK dietitian
Is water the Forgotten Nutrient? Pauline Douglas has over 30 years of clinical and academic experience in dietetics and she chairs the European Healthy Hydration awareness campaign. This webinar shows the importance of hydration in relation to health and gives guidelines as to how much fluid we need for good health. Pauline presents clear evidence of the links between lack of hydration and consumption of sugar-sweetened drinks, with specific diseases such as obesity and Type 2 diabetes, cardiovascular disease, and renal function and disease.
Discover how Copeptin, a precursor of AVP (Arginine Vasopressin) can be used as a stable co-marker for AVP, and see how increased levels are linked to health issues in “low” drinkers and those clients presenting with oedema.
Pauline gives practical advice on what questions to ask clients, as well as ideas on how to make water more palatable and how to address client concerns around drinking more water. Always consider hydration in our practise!
Pauline Douglas is a registered dietitian, senior lecturer and clinical dietetics facilitator at the University of Ulster. She is also vice-chair and education director of MEdPro, an interdisciplinary global centre for nutrition and health, and is co-author of “Dietetics and Nutrition Case Studies,” a book dedicated to problem based learning.
To register for a recording of this webinar and associated documents click here
2017
Sleep and circadian rhythms. Presented by Dr Sarah Jay, PhD
Sleep is as essential to our survival as air, water and food. Poor sleep can contribute to a multitude of health issues. Dr Sarah Jay PhD is a senior post-doctoral research fellow at the Appleton Institute at CQ University. Her particular interest is in the role of sleep.
As dietitians, we see many clients who don’t get enough sleep. Sarah shows us the latest research into the effects of sleep loss and circadian disruption, which can lead to weight gain, obesity, diabetes, heart disease, stroke, mental health issues, and a general negative impact on all facets of our lives. She describes how sleep restriction impairs glucose tolerance and how appetite is increased by a combination of reduced leptin and increased ghrelin after just four nights of restricted sleep, which leads to increased snacking on sweet foods. We are given tips and recommendations on how to advise our clients on how much sleep they should have for optimal health, how to make best use of their sleep opportunities (sleep hygiene) and how to manage eating and sleeping around shift work in a world that runs 24/7.
Sarah Jay completed her PhD in 2007 and over the past 10 years has worked in both New Zealand and Australia conducting research that is broadly focussed on the impact of working hours on safety and health.
For more information and to register click here
2017
The Psychology behind Over-Eating by Susie Burrell, APD, B.Nutr & Diet (Hons), B.Sc (psych)
Why do people over-eat? Is it lack of motivation or willpower? Susie Burrell is one of Australia’s leading dietitians with an extensive background in nutrition psychology. This webinar covers everything you need to know as a dietitian about the myriad of psychological and emotional factors which lead to overeating, mindless eating, social eating, emotional eating, binge eating, dieting cycles and lack of motivation.
Susie discusses the latest research on over-eating and shows us how to approach our dietetic practise with a coaching model, using the research findings in this presentation. As dietitians we can help clients build powers of self-regulation with an individualised nutrition approach using their core values to build self-motivation, make personal goals, and reach sustainable weight loss.
About the author; Susie Burrell, APD - B.Nutr & Diet (Hons), B.Sc (psych) (Hons), is resident dietitian at channel 7s Sunrise, has a weekly radio segment on 2GB, and contributes to Body + Soul and News.com. She is currently completing a Master’s Degree in Coaching Psychology at Sydney University.
For more information and to register click here
2017
The Mediterranean diet. Presented by Professor Catherine Itsiopoulos
Hippocrates said, “Let food be thy medicine, and medicine be thy food.” The Mediterranean Diet is an anti-inflammatory diet for longevity and chronic disease protection. Professor Catherine Itsiopoulos from La Trobe University is recognised internationally as a leader in Mediterranean Diet research.
This presentation delivers a scientifically detailed exposé of the diet and methodically steps us through four key factors;
1. The Foods and eating patterns typical of a Mediterranean Diet.
2. Health Benefits and Causal Theories of the MD and lifestyle.
3. Current Research on how the MD can positively impact cardiovascular disease, aging, mental health, diabetes, NAFLD, gut microbiome, and asthma.
4. Tips for implementing a Mediterranean style diet in a non-Mediterranean, multi-ethnic society like Australia.
Professor Catherine Itsiopoulos is an Accredited Practising Dietitian, Deputy Chair of The Australian Dietetics Council, Professor and Founding Head of The Department of Dietetics and Human Nutrition at La Trobe University, and author of nutrition publications, peer reviewed texts, and two MD cookbooks.
For more information and to register click here
2017
Making and using fermented foods. Presented by Sharon Flynn
A healthy gut microbiome has a huge diversity of bacteria. But how do we increase the diversity of bacteria in our gut? The answer lies with eating small amounts of different fermented foods each day. And as Sharon explained in her webinar, fermented foods are simple to prepare and taste delicious.
“Those pickles you buy from the shop aren’t fermented. They are preserved and they are tasty, which is great. But they are pretty much devoid of life because they are preserved in vinegar, and heated to kill any life that may make them dangerous. Buy those, and make those, but don’t pretend they are the same as wild brine ferment. They aren’t. And the flavour is very different.” From Ferment For Good by Sharon Flynn by Hardie Grant Books.
Sharon explains what fermentation is, discusses health benefits and different types of starter cultures, and shows how easy it is to make delicious fermented foods at home. You will become familiar with scobies, kombucha, kefir, tempeh, labne and sauerkraut, just to name a few.
About the presenter:
Sharon Flynn has been learning, experimenting and honing her knowledge about fermented foods for several decades.
She has started The Fermentary (in Daylesford, Victoria) where she produces slow fermented vegetables and kefirs as well as running workshops teaching people how to make their own. Sharon is the author of “Ferment for Good: ancient food for the modern gut,” a guide to discovering the joys of fermentation. May 2017 Hardie Grant Books.
For more information and to register click here
2017
The brain-gut axis. Presented by Dr Simon Knowles BA (Hons) MPsyc (Clinical), PhD, MAPS
Dr Simon Knowles is a Registered Clinical Psychologist and Senior Lecturer at Swinburne University. His fascinating presentation explains to us what the brain-gut axis is and how it works, and identifies the links between psychological issues and chronic gastro-intestinal disorders such as IBS and IBD.
Psychological issues and chronic GI conditions go hand in hand. 75% of people with IBS have a psychological disorder, such as stress, anxiety or depression. It is important for us as dietitians that when we see clients with chronic GI conditions, as well as looking for dietary triggers we must also identify and address the psychological component of their illness. Simon guides us as to when psychological interventions should be considered and what are appropriate psychological interventions for each client.
About the presenter; Dr Simon Knowles BA (Hons) MPsyc (Clinical), PhD, MAPS. His clinical specialty is with people who have chronic gastro-intestinal illnesses. He has three websites which provide free online psychological services for people with gut disorders.
For more information and to register for the webinar and associated documents click here
2017
Non-Alcoholic Fatty Liver Disease. (NAFLD). Presented by Dr Alex Hodge, BSc, MBBS (Hons), PhD, FRACP
NAFLD is an exceedingly common and very serious disease. An authority on research into this field is Dr Alexander Hodge from Monash Health. Alex has a PhD in stem cell therapy for chronic liver diseases and lifestyle modifications for fatty liver disease and metabolic syndrome.
Alex outlines how changes in diet and lifestyle since Palaeolithic times have contributed to the increase in NAFLD. He talks us through the range of medical tests used to diagnose it and their accuracies, and discusses its links to type 2 diabetes, metabolic disorder, and liver diseases such as cirrhosis, and liver cancer.
As well as the latest in pharmaceutical clinical trials, Alex discusses research on how lifestyle interventions such as a higher plant based diet, weight loss and increased physical activity can help your clients decrease or even rid themselves of liver fat to greatly improve their overall health.
About the presenter – Dr Alex Hodge, MBBS (Hons), BSc, PhD is a consultant at Monash Health in gastroenterology and clinical nutrition. He is Principal investigator on Pharmaceutical Clinical Trials for NAFLD.
To register for the webinar recording and associated documents click here
2017
Food Regulation. Presented by Louise Fisher, APD, BCom/LLB
As a dietitian, have you ever looked at a food product and wondered what laws govern the information on the package? Louise Fisher provides us with a really clear understanding of food and nutrition regulation by explaining the three principles of food law;
1. Food Safety.
2. Competition and Consumer Protection.
3. Nutrition and Health claims.
She deciphers the information on food labels and explains how manufacturers gain compliance with the Food Standards Code (what’s compulsory information) and Australian Consumer Law (what they legally can or cannot claim).
Louise also discusses the ACCCs role and cites some fascinating court cases.
Most importantly, she outlines what this all means for the future of Food Regulation in Australia and how to use these laws to advocate for better nutrition and empower you as a dietician to help your clients make better food choices.
About the author – Louise Fisher is an APD and the founder of Food 360, an organisation which provides regulatory advice to companies in the complex area of food labelling.
For more information and to register click here:
2017
Binge eating disorder. Presented by Dr Kiera Buchanan, Clinical and Health Psychologist
Binge eating disorder is a mental health disorder with diagnostic criteria outlined in the latest Diagnostic and Statistical Manual of Mental Disorders.
Kiera advises that anyone presenting to you for weight loss or has concerns about their eating or their weight/shape should be screened for an eating disorder. Only one third of clients with eating disorders are asked about their eating behaviours/cognitions from their health professional.
The goals of treatment for binge eating disorder are:
Abstinence from binge eating
Reduce the over evaluation of shape and weight
Weight stabilisation and/or modest weight loss
Recovery from binge eating disorder is possible. Using CBT there is complete remission in around 50% of all clients. In her presentation Kiera outlined the practical strategies to use in CBT.
About the presenter:
Dr Kiera Buchanan is registered as both a Clinical and Health Psychologist and is the founding director of the Brisbane-based Centre for Integrative Health. Her research has focused on eating behavior, weight management and body image. She has acquired an expertise in helping clients achieve long-term solutions to their weight- and eating-issues through application of her research and experience. Dr Buchanan’s approach acknowledges the important relationship between diet, lifestyle, and psychological factors in achieving eating and weight-management outcomes.
For more information and to register for the Binge eating disorder webinar recording and associated documents click here.
2017
Nutrition and breast cancer. Presented by Dr Michelle Harvie, PhD, Research Dietitian, UK
Dr Michelle Harvie is a research dietitian from the Genesis Breast Cancer Prevention Centre, University Hospital of South Manchester. Her research and passion involve the investigation of optimal diet and exercise strategies to prevent breast cancer and its recurrence.
Michelle has written more than 40 peer-reviewed publications and was awarded the British Dietetic Association Rose Simmonds Award in 2005 for her paper on weight gain among breast cancer patients receiving adjuvant chemotherapy. She received the National Association for the Study of Obesity National Best Practice Award in 2010 for her work on intermittent energy restricted diets. She is principal investigator for the B-AHEAD-2 trial and B-AHEAD 3 trials testing intermittent diets among early and advanced breast cancer patients receiving chemotherapy.
By analysing the data available from published studies, Michelle explained in her presentation the links between survival after breast cancer with regard to:
Body weight
Physical activity
Fruit and vegetables
Soy
Dairy
Dietary fat
Vitamin supplements
For more information and to register for the Nutrition and breast cancer webinar recording and associated documents click here.
2017
Intermittent fasting. Presented by Dr Michelle Harvie, PhD, Research Dietitian, UK
Dr Michelle Harvie is a research dietitian from the Genesis Breast Cancer Prevention Centre, University Hospital of South Manchester. Her research and passion involve the investigation of optimal diet and exercise strategies to prevent breast cancer and its recurrence.
Harvie’s group in Manchester conducted one of the first human studies into intermittent fasting (IF) in 2012.
Several years on, Michelle continues her research into IF. She recently published a review of the potential benefits and harms of intermittent energy restriction. For us, she has presented clearly the details about what is known regarding these very popular diets. To date in published research only 117 people have been studied using intermittent fasting diets. Incredibly, there are over 1000 diet books expounding the benefits of intermittent fasting.
The situation so far is that intermittent energy restriction, when compared to continuous energy restriction, has equal results with regards to weight loss, hepatic fat, insulin sensitivity and resting energy expenditure. We don’t know the long-term effects of IF. It does not appear to be a fad and it does seem that some people are managing to use IF to manage their weight.
About the presenter:
Dr Michelle Harvie is a research dietitian from the Genesis Breast Cancer Prevention Centre, University Hospital of South Manchester. She qualified as a dietitian in 1991. Her current research covers optimum diet and exercise strategies to prevent breast cancer and its recurrence. She has written more than 40 peer-reviewed publications and was awarded the British Dietetic Association Rose Simmonds Award 2005 for her paper on weight gain among breast cancer patients receiving adjuvant chemotherapy. She received the National Association for the Study of Obesity National Best Practice Award in 2010 for her work on intermittent energy restricted diets. She is principal investigator for the B-AHEAD-2 trial and B-AHEAD 3 trials testing intermittent diets among early and advanced breast cancer patients receiving chemotherapy. Dr Harvie has published three self-help guides to the intermittent diet: The 2 Day Diet (Ebury, Feb 2013); The 2 Day Diet Cookbook (Ebury, April 2013) and The 2 Day Diet: The Quick And Easy Edition (Ebury, Feb 2014). All author proceeds go to the Genesis Breast Cancer Prevention charity.
For more information and to register for the Intermittent fasting webinar recording and associated documents click here.
2017
Nutrition and Ramadan. Presented by Lina Breik, APD
The Islamic month of Ramadan, which varies from year to year, is a time during which many Muslim people abstain from eating, drinking and smoking from dawn to sunset. Fasting becomes an important act of faith for Muslim people all over the world in order to practice important life skills, including discipline, self-restraint and empathy.
Using the most current research and her personal experience, Lina explains Ramadan so we have a greater cultural awareness and can support our Muslim clients with suitable nutrition information.
This year Ramadan begins on Friday May 26th. Now is the perfect time to be asking your Muslim clients about their plans for Ramadan. Lina suggests that people with chronic illnesses and those with diabetes would benefit from a visit to their GP 1-2 months prior to the commencement of Ramadan to discuss how they will manage their fasting.
About the presenter:
Lina is a Palestinian-Australian Accredited Practicing Dietitian from Melbourne. While her clinical speciality is critical care nutrition, she thoroughly enjoys raising awareness around the importance of nutrition during religious festivities. As a Muslim clinician, Lina aims to help colleagues understand the Middle Eastern culture and Islamic religion better; and feel confident in connecting and empathising with their patients.
Further reading: Salti I, et al. A Population-Base study of Diabetes and Its Characteristics During the Fasting Month of Ramadan in 13 Countries (EPIDAR). Diabetes Care. 2004; 27(10):2306-11
Lina has created a practical resource to use with your clients in both English and Arabic:
Nutrition and Ramadan patient handout in English
Nutrition and Ramadan patient handout in Arabic
For more information and to register for the Nutrition and Ramadan webinar recording and associated documents click here.
2017
Bariatric surgery part 2: Diet, nutrition and common issues. Presented by Merril Bohn, APD
In her second webinar Merril addressed the prevention of complications after bariatric surgery. These included appropriate nutritional supplementation, maladapted eating and weight regain.
Merril also looked at the specific management of clients who become pregnant after bariatric surgery.
Recommended reading is the latest clinical practice guideline update for bariatric surgery. It can assist with routine and difficult clinical decision-making.
About the presenter:
Merril Bohn is an APD and has been working in the area of Bariatric surgery for over 25 years. She has extensive experience in the area of gastric bands, sleeve gastrectomy and Roux- En-Y gastric bypass. Merril was the first Allied Health dietitian representative on the Obesity Surgery Society of Australia and NZ executive and has been instrumental in establishing both a networking and clinical program at the obesity surgery society conferences. Merril is a sought after speaker on bariatric nutrition and an active member of the health behaviour and weight management DAA Interest group.
For more information and to register for the Bariatric surgery Part 2 webinar recording and associated documents click here.
2017
Bariatric surgery part 1: Understanding the basics. Presented by Merril Bohn, APD
Obesity is a complex condition and statistically most treatment plans are generally ineffective.
In her first webinar Merril gave an update on the procedures available in Australia and which are currently being done.
Merril presented the best practice recommendations for diet pre and post operatively and eating strategies for long term success.
She also explained why surgery is not a miracle cure for obesity. People who have had bariatric surgery require long-term lifestyle changes. Changes which dietitians are well positioned to educate and support them with.
About the presenter:
Merril Bohn is an APD and has been working in the area of Bariatric surgery for over 25 years. She has extensive experience in the area of gastric bands, sleeve gastrectomy and Roux- En-Y gastric bypass. Merril was the first Allied Health dietitian representative on the Obesity Surgery Society of Australia and NZ executive and has been instrumental in establishing both a networking and clinical program at the obesity surgery society conferences. Merril is a sought after speaker on bariatric nutrition and an active member of the health behaviour and weight management DAA Interest group.
For more information and to register for the Bariatric surgery Part 1 webinar recording and associated documents click here.