Maryland Dietetics in Health Care Communities
2014 Spring Workshop

Tuesday, April 8, 2014

7:30 am - 4:30 pm

The Gathering Place
6120 Day Long Lane
Clarksville, MD. 21029

For More Information
Call Joyce Rowley (443) 866-1868
Jrowley82@verizon.net

6.0 CEU hours and 1 credit hour for exhibits requested for RD's and DTR's.
6.0 CE hours and 1 credit hour for exhibits requested for CDM's
An announcement board will be available for job postings.

PROGRAM OBJECTIVES

Attendees will be able to:
• Describe glomerular filtration rate
• Recognize stages of chronic kidney disease
• Demonstrate/understand basic nutritional guidelines for CKD patient
• Distinguish between Peritoneal Dialysis, Home Hemo Dialysis and in Center Dialysis

• Describe one application for using a technology tool in practice.
• Explain how specific technology applications can enhance education outreach.

• Identify two conditions that cause dysphagia
• Recognize two characteristics of food important for appeal
• State two ways to improve appearance of pureed foods
• Describe one use for Designer Dessert Sauces other than for garnish

• Define sustainable food at your institution
• Develop a plan to increase sustainable food served in your operation
• Identify key next step (or first steps) in sourcing sustainable food.

• Recognize the impact of industrialized agricultural practices and why sustainably produced foods are important.
• Discover best practices and cost saving strategies being used by leading dietitians
• Understand where to find valuable tools and resources

• Identify factors contributing to skin breakdown
• Discuss steps in wound healing
• Discuss role of key nutrients in preventing and healing different types of wounds

THE FACULTY

Anastasia Conover, MS, RD, CSR
Davita Dialysis
Home Modality Educator

University of Maryland Interns
Briana Gallagher, Doyoung Stacy Kim, Rebecca Gates, Vehik Nazaryan, Erica Gavey, Christine Spahn, Kevin Handsman, Leigh Tracy,
Christina Kalafsky, Lauren Wathen

Abbie Kozomara, MS, RD, LDN
Regional Dietitian - Southeast
Lyons Magnus

Louise Mitchell, PT
Sustainable Foods Program Manager
Maryland Hospitals for a Healthy Environment
University of Maryland School of Medicine

Allison Gail Lily
Sustainability and Wellness Coordinator of
University of Maryland Dining Services

Jonathan Johnson, MD, MBA, CWS
Mid-Atlantic Surgical Director
Advantage Wound Care Surgical Group

Poster Presentations: Howard University Interns
KenWon Miller, Verona Mulgrave, Alicia Clement
Naomi Blocton, Jonathan Barthe, Chooi Yu Chung

DIRECTIONS:

From the Baltimore Beltway I-695:
Take I-70 West to Rt. 29 S to 32 West, Exit onto Rt. 108, Clarksville. Make a right off exit. Take a right at Linden Linthicum Lane (just past River Hill Village Center). Make 1st right onto Day Long Ln. and next right into parking lot.
From Washington Beltway I-495:
Take I-95 N to 32 W. Then follow above directions from 32 W.

THE PROGRAM

7:30 a.m. - 8:00 a.m.
Registration
Continental Breakfast

8:00 a.m. - 8:15 a.m.
Welcome and Announcements
Joyce Rowley, MS

8:15 a.m. - 9:15 a.m.
CKD and Dialysis
Anastasia Conover, MS, RD, CSR

9:15 a.m. - 10:15 a.m.
Technology Tools You Can Use
University of Maryland - Interns

10:15 a.m. - 10:30a.m.
Exhibits / Break

10:30 a.m. - 11:30 a.m.
Puree-ly Amazing: Improving Mealtime Consumption
Abbie Kozomara, MS, RD, LDN

11:30 a.m. to 12:30 p.m.
Lunch and Exhibits

12:30 p.m. to 1:30 p.m.
Sustainable Food: Planning and Implementation
Allison Gail Lily

1:30 p.m. - 1:45 p.m.
Exhibits/Break

1:45 p.m. - 2:45 p.m.
Local, Sustainable, & Other Healthy Food Initiatives-
Best Practices to Implement at Your Facility
Louise Mitchell, PT

2:45 p.m. - 3:45 p.m.
Wound Care: The Dietitian's Role
Dr. Jonathan Johnson, MD, MBA, CWS

3:45 p.m. - 4:00 p.m.
Closing Remarks / Evaluation

Program Sponsors
Walgreens
Lyons Magnus
Kind Dining
Eat Well Embrace Life