Professional Education
Welcome to the VAND “Bite-Size” Event Series!
For 2024/25, instead of holding a spring conference, the VAND Board and Event Committee will offer a variety of on-line and in person educational, networking and service opportunities throughout the year.
If you have a suggestion for a VAND event, please contact VAND president Joanne Heidkamp at eatrightvt@gmail.com
In addition to listing VAND events, we'll also use this space to call attention to other relevant opportunities.
Watch for Details about VAND's Fall Gathering
Wednesday, October 23, 2024
5:45 PM - 8 PM
Barr Hill Distillery and Cocktail Bar
116 Gin Lane, Montpelier
Social Hour followed by a Presentation/tour on Barr Hill/Caledonia Spirits work with pollinators
Registration will begin in August
PAST EVENTS
Webinar: What Every Dietitian Needs to Know about Eating Disorders (Even if You Don't Work with Eating Disorders)
Presenters: Danna Notte, MS, RDN and Molly Root, MS, RDN of Thrivinspired Nutrition
Date: Wednesday, June 19, 12:30 pm - 1:30 pm
VAND has applied for 1 CEU for this program. There is no charge for this event.
No matter what diagnosis or condition your nutrition practice is focused on – pregnancy, cancer, heart disease, athletic performance - disordered eating behaviors may be lurking in the background. This one hour webinar is designed to expand your skill set and increase your confidence with eating disorder indentification and support, regardless of your area of practice.
Many dietitians don't learn much about recognizing, assessing for, or treating eating disorders in their didactic training. This can make working with this population feel intimidating and uncomfortable.
But the reality is, most of us are going to be working with people with eating disorders, whether we want to or not. That's because eating disorders are more common than most of us realize, and can co-occur with the condition we are explicitly treating.
Lack of training and awareness about eating disorders isn't unique to dietitians; it’s the experience of most health professionals. But, as dietitians we are uniquely positioned to identify what other providers may miss when it comes to recognizing disordered eating behaviors, and can play a pivotal role in ensuring that our clients get the care and support they deserve.
The presentation will be followed by a Q&A session with the speakers.
We have not yet confirmed if there will be a recording available for those who cannot attend the live session.
Charcuterie Board Builder Class and VAND Annual Business Meeting
FREE WEBINAR: Food Access and Health Care Integration, A Look at Three Promising Practice Models in VT
1.0 CEU applied for
Thursday, April 11, 2024, 2pm-3pm
Learn about three evidence-based or promising practice models that support food access and health care integration. On the menu, Lamoille Health Partners, Little Rivers Health Care and Northern Tier Center for Health (NOTCH) will highlight their programs that are unique to the regions they serve. We’ll dip into Medically Tailored Meals, Produce Prescriptions, and the Social Grocery Store initiative and how these programs are helping patients with diabetes, cardiovascular disease, and other chronic health conditions. Participants will learn how each program began, how it's being sustained, and the challenges and successes experienced over the past three years.
To receive an invite: send Nicol an email at ndorciak@bistatepca.org.
VAND January, 2024 Program: French Crepe Online Cook Along
1.5 CEUs applied for
Monday, January 29, 6 pm – 7:30
Register: https://www.eventbrite.com/e/774863235797?aff=oddtdtcreator
VAND members $15. Non-members $20
VAND has partnered with anthropologist Anna Mays to offer an online session on making traditional buckwheat crêpes with savory wintery fillings. The class is limited to 25 households, so register soon. You’re welcome to invite a friend or family member to cook along with you in your kitchen. Appropriate for children elementary school age and above.
Together, we will prepare the buckwheat batter, make a kale, zucchini and shallot filling, learn about regional Alpine cheeses, and prepare an herbed vinaigrette dressing. We’ll also learn to make a quick dessert crepe using any fresh fruit on hand.
Anna has received an MS from the University of London, a BA from Brown, and trained at Le Cordon Bleu Culinary School.
December 14, 2023 2 PM Eastern Time
Free Webinar: Changing the Conversation: Utilize Culinary Skills to Educate Patients with a Food First Approach
1 CEU
Julie Lopez, RD
Culinary education can improve the quality of dietary intake and change behaviors, leading to better health outcomes. Learn how to utilize culinary nutrition knowledge to support patients as both a preventive measure and an intervention method. This webinar will help increase healthcare professionals’ culinary confidence and provide realistic nutrition education strategies that can be incorporated into interventions with their clients, leveraging a food first approach.
Presented by the Orgain Professional Education Series. Register here