Conferences & Webinars

Spring Conference

Due to the Coronavirus pandemic, the Spring Conference in Traverse City has been canceled for 2020.  The conference will be in Traverse City in 2021, so check back here for more details at a later date.

Michigan Academy Spring Conference
May 13 & 14, 2021
Park Place Hotel & Conference Center
Traverse City, MI

Fall Conference

Due to Covid-19, the fall conference is going virtual! A series of webinars will replace the tradition in-person conference. Save the dates below, and more details will be available in the coming months for the webinars.

Fall Webinar Series:

  • October 2, 2020 RDN Panelists – Valuable Lessons During COVID-19 Outbreak
  • October 9, 2020 – Dealing with Change During Difficult Times
  • November 6, 2020 – Diversity and Inclusion
  • November 13, 2020 – Telehealth Nutrition

Friday Forums Webinar Series

Introducing our Friday Forums Webinar Series! Instead of our annual in-person Fall Conference, we will host five webinars from 12:00 pm to 1:00 pm on the Fridays listed below. We have some interesting topics and dynamic speakers and we invite and encourage you to attend all the webinars.

Register today and get a chance to earn a FREE webinar!

As an appreciation and thank you to our members, MiAND is awarding a free webinar to one lucky winner at each of our 5 webinars! Here’s how it works: At the end of the presentation, MiAND President Laura Kull, will choose a number from within the range of registrations. The registrant attached to that number will receive a free registration for any Friday Forum webinar of their choice, or a future webinar credit, and for the Oct 9th and Jan 29th webinars, a complimentary virtual spring conference registration will be the prize! (note: the winner must be on the webinar when the name is announced).

Plus, stay connected after for reflection and discussion! Please join us if you can stay on for Peer Discussion and the opportunity to decompress and reflect on the presentations. We encourage you to ask questions and network!  This 20-30 minute session will be hosted by our President and moderating team.  Join us if you can!

  • MiAND Active Members
    • One webinar: $15
  • MiAND Retirees, Dietetic Students and Interns
    • One webinar: $12
  • Non-members: Includes Michigan non-members, other Academy Affiliate members, and other non-RDN professionals
    • One webinar: $20

Non-members can join the Academy today to receive discounted webinar prices!

Get the benefit of a Two for One – Academy and Michigan Academy membership. To be eligible for member webinar pricing you must join before registering and at least 2 weeks before the scheduled webinar.

Go to: www.eatrightpro.org/Join or call the Academy Member Service Center at (800) 877-1600 Ext. 5000.

Presenters

  • Michele Nikolai, MS, RDN
  • Sarah Mills, MPH, RD
  • Amy Larkin, RD, CNSC

Presentation Highlights

During the early days of the COVID-19 Pandemic most of our working worlds were turned upside down. Three of our colleagues will share with you their experience, what they learned and how to be prepared for the future.

Michele Nikolai, MS, RDN will present issues and strategies related to purchasing, staffing, and serving patients in an inpatient setting and retail food service.
Sarah Mills, MPH, RD will describe the increased need for emergency food assistance that emerged during the COVID-19 pandemic. Sarah will provide updates on programming that is being implemented to address food insecurity and the longer term impacts of the pandemic crisis.
Amy Larkin RD, CNSC will highlight the impact of COVID-19 in the clinical setting describing nutrition related challenges in critically ill COVID-19 patients. Amy will present recommended changes to clinical nutrition therapy to be implemented with future COVID-19 patients.

Learning Objectives

  • Review staffing, food/supplies purchasing and serving considerations for patients in an inpatient setting and for retail food service
  • Describe the increased need for emergency food assistance that emerged during the COVID-19 pandemic
  • Outline the emergency food response efforts by partners in Southeast Michigan and supporting federal assistance programming put into place to address the increased need
  • Provide updates on programming that is being implemented to address food insecurity and the longer term impacts of the pandemic crisis
  • Describe impact of COVID-19 on clinical practice
  • Describe Nutrition related challenges in critically ill COVID-19 patient
  • Describe recommended changes to clinical nutrition therapy to be implement with future COVID-19 patients

Continuing Education

  • Suggested CDR Performance Indicators: 3.3, 4.1.1, 4.2, 4.2.1, 7.2, 10.1, 10.2, 10.2.1, 10.2.2, 10.3, 12.4, 13.1, 13.2, 14.1
  • Level 2
  • This webinar is accredited by CDR for 1 CPEU; Includes recording

About the Presenters

Michele Nikolai, MS, RDN recently started a new position as an Academic Specialist at Michigan State University, teaching in the dietetics program. Prior to that, she was the clinical nutrition manager at Sparrow Hospital in Lansing MI. Michele brings extensive clinical, culinary and food service experience to her new role and is happy to be working with this next generation of nutrition professionals during these times of rapid change.

Sarah Mills, MPH, RD is the Director of Wellness and Nutrition Education at Gleaners Community Food Bank since October 2017.  Sarah lead the development, implementation, and evaluation of health care collaboration projects addressing food insecurity for low income patient populations. Sarah continues to provide her expertise to health professionals in the area of food security as a social determinant of health.

Amy Larkin, RD, CNSC started her career in clinical nutrition at Beaumont Health in December 2013 and is currently the designated dietitian for the Medical ICU and Intermediate ICU, managing Nutrition Support patients including Enteral and Parenteral nutrition support therapy. At Beaumont Health, Amy has designed training manuals for critical care nutrition, enteral nutrition and parenteral nutrition for dietetic interns and new employees.

Presenter

  • Casey J. Coker, MA, MS, LMFT, LPC

Presentation Highlights

Has YOUR world been changed by COVID-19? Regardless of your area of practice or life situation, this session is for you!

In life the one constant is change. Managing our emotions and expectations in the face of constant and consistent change is challenging. We are in the midst of a worldwide pandemic, cultural unrest, and a financial crisis. For most of us, many aspects of our lives have changed significantly and we are not sure what the future will look like. In this talk we will discuss the significant impact of these changes, how these changes have impacted individuals, families, and organizations. Most importantly, we will tap into the incredible well of resilience that we can all use to better manage this historic time in our lives. Join Casey in this powerful session to help you improve your situation both professionally and personally.

MiAND will also include the 2020 MiAND Award winners’ messages during this webinar.

Learning Objectives

  • Describe ways to manage emotions and expectations during times of change
  • Describe how feeling supported and safe improve our skills related to managing change
  • Describe how important interpersonal relationships are in the context of change
  • Identify when and how to use mini-mindfulness skills when life is changing

Continuing Education

  • Suggested CDR Performance Indicators: 2.1, 3.1, 4.1, 4.2
  • Level 2
  • This webinar is accredited by CDR for 1 CPEU; Includes recording

About the Presenter

Casey J. Coker, MA, MS, LMFT, LPC is employed as Psychotherapist/Clinical Behavioral Health Trainer for Bronson in the department of Community Health, Equity and Inclusion. Casey has a Bachelor of Science degree in Psychology from Ferris State University and a Master of Arts degree in Counselor Education and Counseling Psychology from Western Michigan University. She also completed a Master of Science Degree from Purdue University in Human Development and Family Studies. Casey has a number of publications in peer-reviewed journals and has presented at local, state and national professional conferences.

Presenter

  • Libby MacQuillan, PhD, RDN, CHSE

Presentation Highlights

With the global pandemic, many healthcare providers are brainstorming creative ways to translate their practice out of a face-to-face format. This timely presentation will provide dietitians with the components to include for successful telenutrition practice, along with a discussion of ethical and legal considerations unique to the telehealth format.

Learning Objectives

  • Translate current practice to a telenutrition format, assembling the resources and policies needed to practice under current legislative and regulatory requirements
  • Recognize unique ethical considerations of the provision of telenutrition and employ strategies to address them
  • Understand regulatory changes that have been implemented for telenutrition providers due to COVID-19, including reimbursement requirements of CMS

Continuing Education

  • Suggested CDR Performance Indicators: 1.4.4, 5.3.2, 5.3.3
  • Level 2
  • This webinar is accredited by CDR for 1 CPEU; Includes recording

About the Presenter

Libby MacQuillan, PhD, RDN, CHSE earned her doctoral degree in Interdisciplinary Health Sciences in 2017 at Western Michigan University. She has worked clinically as both an RD and a lactation consultant, and for the past three years has served as an Assistant Professor in the Coordinated Graduate Program in Clinical Dietetics at Grand Valley State University, where her research interests include spatial analysis of nutrition-related health outcomes, maternal-infant nutrition, and pedagogical advancements in the clinical education of registered dietitians, such as the use of simulation.. Elizabeth is the first RD in the U.S. to earn the Certified Healthcare Simulation Educator credential from the Society for Simulation in Healthcare.

Presenter

  • Patrizia Jesue, RD

Presentation Highlights

COVID-19 has hit people in so many ways. Some individuals are able to manage their eating habits and others are not. Disordered eating clients encompass individuals who do not meet full criteria for an eating disorder but approach their food, exercise and body image in a dysfunctional manner that inhibits their ability to make normative food decisions.  Because these clients can show up in all settings, anyone can benefit from the content of this presentation.  Gentle nutrition is the practice of adjusting your food and exercise goals to support self-care versus sticking with rigid food rules that support self- control. Helping the disordered eating population with concepts of gentle nutrition will assist them in navigating their way through the transitions of COVID-19.  This session is for you if you have counseled similar clients and looking for treatment options to guide your clients onto a long-term health path in life.

Learning Objectives

  • Participants will learn how to screen for and identify people who fit in the disordered eating category
  • Participants will be able to understand the nutritional barriers associated with quarantine and COVID-19 orders that apply to disordered eating population 
  • Participants will be able to apply the principles of gentle nutrition with disordered eating clients and guidelines to stay on track as we move forward through the uncertainty of the COVID-19 phases  

Continuing Education

  • Suggested CDR Performance Indicators: 2.1, 4.1.1., 8.1, 8.4, 9.1, 9.4, 9.6
  • Level 2
  • This webinar is accredited by CDR for 1 CPEU; Includes recording

About the Presenter

Patrizia Jesue, RD

Patrizia is Co-Founder and Director of Operations and Nutrition at the Center for Eating Disorder Assessment, Recovery and Support, and President of Nutrition Counseling Center, LLC, which both center on providing counseling for eating disorders (ED), non-diet based weight management and the intuitive eating approach.  With over 18 years of experience in the field of EDs and extensive post graduate work and training in psychology and ED management, Patrizia is a recognized expert. Her passion is believing in, teaching and personally embracing a non-diet approach and to empower her clients through this method to overcome food struggles, returning them to normalized eating. 

Presenters

  • Molly Carter Mulcahy, MS, RD
  • Research presenters

Presentation Highlights

Intermittent fasting is growing in popularity and has developed into an active area for nutrition and health research, but what evidence exists for this way of eating? This presentation will introduce the time-restricted feeding (TRF) modality of intermittent fasting and describe the current evidence for the use of TRF on metabolic health in human and animal models. Finally, preliminary research on TRF in the context of pregnancy to lessen insulin resistance will be shared. Dietitians, interns, and students interested in learning the scientific evidence for time-restricted feeding, insulin resistance, and maternal and child health in clinical practice or research can benefit from this presentation.  Following Molly’s presentation, learn the latest research in nutrition and dietetics from researchers and students across Michigan in this fast-paced speed meeting virtual presentation.

Learning Objectives

  • Generate a working definition of Time-Restricted Feeding for dietetic practitioners
  • Evaluate evidence for insulin sensitizing effects of TRF
  • Original research or a project/program background will be presented describing the methods, results, conclusions and implications of the research

Continuing Education

  • Suggested CDR Performance Indicators:  6.3.8, 8.3.6
  • Level 2
  • This webinar is accredited by CDR for 1 CPEU; Includes recording

About the Presenter

Molly Carter Mulcahy, MS, RD

Molly is a registered dietitian and PhD candidate in Molecular and Biochemical Nutrition at the University of Michigan School of Public Health (UMSPH). She earned her Bachelor’s of Science and verification statement at Texas State University in Nutrition and foods, minoring in Chemistry. She earned a Master’s of Science at UMSPH in nutritional sciences, emphasizing nutritional epidemiology where she also completed her dietetic internship. Her research involves maternal and child nutrition, fertility, the practice of fasting, insulin resistance, and metabolic health.