2020
Identifying and managing people with chronic kidney disease in primary care. Jessica Dawson, APD
How many clients do we see whose eGFR is under 90 and what should we be doing about it? Chronic kidney disease is extremely common (around 10% of Australians and 12% of New Zealanders), and the progression to moderate to severe CKD (stage 4 -5) is increasing. Disturbingly, it is…
2020
Relative energy deficiency in sport (RED-S). Presented by Katie Schofield, PhD Candidate, MPhEd
The syndrome of RED-S refers to ‘impaired physiological functioning caused by relative energy deficiency and includes, but is not limited to, impairments of metabolic rate, menstrual function, bone health, immunity, protein synthesis and cardiovascular health’. RED-S effects both men and women, and elite and recreational athletes. Low energy availability (LEA)…
2020
The role of nutrition in Parkinson’s disease. Presented by Amy Neill, APD
Parkinson’s disease is a progressive degenerative neurological disease caused by reduced dopamine levels in the brain. The rate of diagnosis of PD is increasing and estimated to be around 1 in 340 Australians. One of the challenges for dietitians is that many of the symptoms of PD impact on nutrition.…
2020
Protecting the physical health of people with mental illness. Presented by Dr Scott Teasdale, APD
The life expectancy of people with severe mental illness is drastically shortened due to physical disease and reduced access to adequate health care. Scott is recognised internationally for his pioneering work in preventing severe weight gain and metabolic abnormalities in people with psychosis. He was the lead dietitian for the…
2020
Dietetic Careers in Food Industry. Presented by Jemma O’Hanlon, APD
Jemma has over 15 years’ experience working in the food industry, an area she hadn’t really considered practising in while she was studying her dietetics degree. She has worked in a range of jobs including helping a backyard muesli business grow into an international company. Now Jemma is a Research…
2020
Celebrating Soup. Presented by Catherine Saxelby, APD
With winter approaching it’s a great time to be thinking about soup. Warm, filling, nourishing and delicious. Last year Catherine embarked on a journey of discovery to find out about soup. It’s origins, nutritional qualities and effects on satiety. In her presentation Catherine shares with us her research: A close…
2020
Logging your CPD. NEW quiz and feedback links
There is now a direct link to both the assessment quiz and a short feedback survey in your Education in Nutrition library. This gives you a direct link to the assessment quiz (no more cutting and pasting URLs). Keep your certificate on file as evidence of completed CPD. All the…
2020
Implementing the IDDSI in a 9-site healthcare organisation. Presented by Lina Breik, APD
In 2019, Lina took on a Project Lead role at Eastern Health to implement the new International Dysphagia Diet Standardisation Initiative (IDDSI) across the 9 Eastern Health sites. This was a 6-month project role that involved engaging a wide variety of internal and external stakeholders. As one of the first…
2020
Non-alcoholic fatty liver disease (NAFLD). Presented by Tayla Robertson, APD
NAFLD is increasing worldwide and is the most common liver disorder in Western industrialised countries (estimated to occur in 25-30% of people in the United States). The major risk factors for NAFLD are: central obesity, type 2 diabetes, dyslipidaemia, and metabolic syndrome. Of people who are diagnosed with NAFLD, approximately…
2020
Complementary presentations related to COVID-19
Treatment of COVID-19, Dr Suzie Ferrie, PhD, AdvAPD In this fascinating presentation, Suzie describes the management of patients with COVID-19 at the Royal Prince Alfred Hospital Sydney. Even if you are not working directly with COVID-19 patients, this presentation gives a detailed background to the disease, how it is managed…