2024
Applying mindful eating in nutrition counselling presented by Vincci Tsui, RD Canada
Practical tools for enhancing nutrition practice Inviting engagement by including mindful eating in your everyday practice can offer an interactive and impactful approach to nutrition support. Mindful eating can be misunderstood and mis-applied. Being clear on mindfulness principles and having a considered purpose for introducing it in 1:1 clinical interactions…
2024
Cardiovascular disease and nutrition presented by Dr Terri-Lynne South
Dietitians see many clients at risk of cardiovascular disease. Often, we are the first health professionals to be able to spend a longer period of time explaining the elements of this broad condition. This can involve interpretation of their knowledge of the condition, individual lifestyle preferences and current practices, examining…
2024
Nutrition for hypermobility conditions presented by Savita Sandhu, APD
Dietetic intervention and practical nutrition for Hypermobility Spectrum Disorder and Ehlers Danlos Syndromes. Hypermobility conditions are under-diagnosed connective tissue disorders that can result in a range of clinically important symptoms, including gastrointestinal symptoms. Getting to know more about hypermobility gives us the chance to recognise the underlying causes of these…
2024
Communication in dementia presented by Matthew Ternes AEP
Effective communication influences exercise outcomes in dementia care. Communication influences all of our clinical interactions and the outcomes we work towards. For individuals living with dementia, communication can be hard. Respectful, successful interactions require both intention and specific strategies. Matthew Ternes offers an overview of effective communication to influence exercise…
2024
AI for dietitians and nutritionists presented by Jess Francis, OT
Jess's presentation on the application of Artificial Intelligence (AI) in dietetics is an insightful exploration of the opportunities and risks associated with AI in the field. The presentation not only highlights the numerous ways AI can enhance dietetic practice but also addresses crucial ethical considerations, offering a balanced view of…
2024
Micronutrient supplements in pregnancy presented by Dr Shelley Wilkinson AdvAPD, PhD
The Supplement Scoop: What Pregnant Women Need to Know The use of multiple micronutrient supplementation during pregnancy has become common place in Australia. It makes sense that parents look to a supplement as a nutritional safeguard but as dietitians it’s valuable to understand the benefits alongside the potential harms in…
2024
Exercise for mental health-an update Presented by Dr Oscar Lederman AEP
Applying mental health best practice principles in the AEP role. With the evidence for exercise in the mental health space firmly established, we can more deeply consider concepts that inform application to practice. Shifting the lens towards trauma-informed, recovery-oriented, strengths-based and person-centered practice, Dr Oscar Lederman provides an overview of…
2024
Diabetes classifications redefined presented by Dr Elizabeth George, Endocrinologist
‘When someone is diagnosed with diabetes, we need to be thinking about whether they have an auto-immune disease or not and if they fulfill one of the cluster subsets. We need to consider what therapies would be best to target not only the primary disease but the comorbidities to improve…
2024
Supporting infant nutrition
Evelyn Volders, AdvAPD
All dietitians should be aware of the staggering US$55 billion infant formula industry and how the marketing of formula milk influences our decisions on infant feeding. The World Health Organization (WHO) report, exposes the aggressive marketing practices used by the formula milk industry, highlighting how healthcare professionals are often unwittingly…
2024
Relative Energy Deficiency in Sport presented by Prof. Louise Burke OAM, PhD, APD
The updated IOC consensus statement and the dietitian’s role in REDs Relative Energy Deficiency in Sport (REDs) is a syndrome relating to low energy availability relative to expenditure, resulting in health and performance consequences. Dietitians in all scopes of practice have the opportunity to recognise REDs and to play a…