Conference Media
Media interested in reporting on research from the conference, interviewing keynote speakers or attending conference sessions should contact: Maree Garside, DAA Public Relations Dietitian, on 0408 482 581 or mgarside@daa.asn.au
Conference Managers
arinex pty limited
ABN 28 000 386 676
arinex pty limited (formally Tour Hosts) has been appointed as the official PCO (Professional Conference Organiser). arinex is the largest total service provider for conferences, events, business travel and exhibitions in Australia. It is the only Australian partner of INCON, an exclusive international network of the world’s top conference organisers and event managers. It is ideally placed to combine international know how and local expertise to this Conference and looks forward to working with DAA and all its members to produce the best Conference in its history.
Address for Communications
Dietitians Association of Australia Conference Managers
arinex pty limited
GPO Box 128
Sydney NSW 2001
Tel: +61 2 9265 0700
Fax: +61 2 9267 5443
Email: dietitians@arinex.com.au
Website: www.daa.asn.au
Workshops & Seminars
Workshops and seminars will be held on the afternoons of Thursday 27 May and Saturday 29 May 2010. Please note that spaces in each workshop/seminar are limited and will be allocated on a strict first-come, first-served basis.
Note: Workshops and seminars are only available to registered Conference delegates. Minimum and maximum numbers apply to all workshops. Those workshops and seminars for which minimum numbers are not met by Monday 20 April 2010 may be cancelled.
Thursday Workshop & Seminars
TW1 - Working effectively on nutrition issues with Aboriginal and Torres Strait Islander communities
Session capacity: 50
Presenters: Roy Price
Purpose: to provide workshop participants with the opportunity to hear from Aboriginal Nutritionists, Nutrition Workers, and experienced practitioners about providing/conducting best practice nutrition programs in/with Aboriginal and Torres Strait Islander communities.
TW2 - Hormonal disorders and weight loss: what do dietitians need to know?
Session capacity: Now Full
Presenters: Susie Burrell, Kerryn Chisholm
Insulin resistance, PCOS, thyroid and adrenal dysfunction are becoming increasingly common and have a significant impact on an individual’s ability to effectively lose weight. In order to prescribe the correct nutrient prescriptions for each of these conditions, dietitians need to understand the underlying pathology of each condition and be able to manipulate dietary variables to help their clients achieve their weight loss goals. This seminar will details the literature guiding the dietary management of these autoimmune conditions in both adolescents and adults and provide practical tips for working in practice to achieve outcome with these client groups.
TW3 - Preparing an application for Advanced APD recognition
Session capacity: 30
Presenters: Annette Byron, Peter Williams, Kay Gibbons
This workshop will help members explore the Advanced APD program criteria; assist them in navigating the application and assessment process and demonstrate how to present evidence to support applications.
TS4 - Dietary fats: the science, the message and advocacy
Session capacity: 150
Presenters: Manny Noakes, Caryl Nowson, Bill Shrapnel, Susan Anderson, Mia Sadler, Tuesday Udell
The Dietary Guideline relating to fat has slowly evolved from a focus on total fat to increased emphasis on type of fat, largely driven by the cardiovascular literature. However, the obesity epidemic has ensured that limiting total fat intake remains topical. Does the science guide us one way or the other? What simple dietary messages are most effective in putting the science into practice? How can dietitians advocate for better communication of these messages through the media and for adoption of these messages by the food service sector?
TS5 - Exercise and sports supplements – the good, the bad and the ugly
Session capacity: 150
Presenter: Alan McCubbin, Karine Savage, Greg Shaw
This workshop will aim to provide up to date, accurate information about latest in Sports Nutrition Supplements and Sports Foods. With the minefield of supplements and sports foods available in the marketplace which are regularly used by both recreational and elite sportspeople, which ones are beneficial, and which ones do not live up to the claims made about them? This session aims to inform attendees on the variety of products available, and put into context which supplements are useful within sport.
TS6 - State of the art in managing coeliac disease
Session capacity: 150
Presenters: Evan Newnham, Jill Hawker, Liz Rogers, Susannah King, Clara Newsome, Sue Shepherd, Anne Browne
The seminar has been presented before as an update for Victoria dietitians in 2004 and again as part of a Gastroenterology IG Update in 2006. The increasing awareness of coeliac disease in the community and research being conducted in this area, makes it imperative that dietitians are kept up to date of developments with this condition and are confident to practice in this area. Awareness of the high prevalence of coeliac disease, ( 1in 100 people) and increasing recognition that dietitians and dietary education are essential for ongoing management, means that demand for high quality dietetics services will continue to increase. Clients need access to dietitians in their local area or most appropriate health care setting, who are confident and skilled to manage coeliac disease.
TS7 -Mastering Cyberspace – professional success via information and communication technology, brought to you by the Corporate Nutrition Interest Group
Session capacity: 150
Presenters: Sarah Stokely, Emma Stirling, Glen Cardwell, Tara Diversi, Matt O'Neill, Catherine Saxelby, Nabellah Khan
Online communication is no longer optional for dietitians. E-zines, blogs, Linked In, Facebook, Twitter, the iphone and YouTube are examples of media being used by professionals to impart their message. The latest strategies will be analysed and explained by communication and nutrition experts. Whether you are a tech bot or tech not, you will learn something new at this workshop. Are websites a dying breed? How are organisations and community programs using social media? Hear case studies from tech-savvy dietitians, including Catherine Saxelby and Matt O’Neil. This is a workshop about your future.
TS8 - What’s on the menu and is it eaten? Unraveling foodservice dietetics
Session capacity: 150
Presenters: Jacquie Krassie, Mary Hannan-Jones, Karen Walton, Corinne Cox, Olivia Wright, Merrilyn Banks APD, Michelle Suter, Carmel Lazarus, Suzanne Kennewell
As a follow-up of both DAA and IHHC national conference workshops in 2009 on menu standards, this workshop will focus on the dietetic activities involved in the assessment and implementation of menu standards and guidelines in institutional settings.
Assessing food provision in large scale settings is complex, and dietitians have an important role in providing accurate and appropriate information to key stakeholders to support the optimal nutritional health of clients. Equally important to what food is provided is what is actually eaten, and overall satisfaction, and this workshop will provide practical methods to close the loop for quality in foodservice.
TS9 - Writing for scientific journal publication – part 1
Session capacity: 150
Presenters: Linda Tapsell, Marijka Batterham, Lauren Williams
This workshop will bring participants up to date on the significance of publishing research in Dietetics both in terms of personal career development and the development of the profession at large. It will focus on requirements for publication in Nutrition and Dietetics with a particular focus on study designs, methods and requirements for reporting data. This will include both quantitative and qualitative methods of data collection, analysis and reporting.
TS10 - Promoting healthy nutrition for infants and children: rationale, evidence, practice and policy
Session capacity: 150
Presenters: Karen Campbell, Kylie Hesketh, Sarah McNaughton, John Lynch, Rebecca Golley, Nadia Corsini, Gilly Hendrie, Sarah Mitchell, Elizabeth Denney-Wilson
Australian children’s diets are poor and likely to promote a range of chronic diseases throughout life. Understanding how family and home environments impact on children’s eating, and how parent-focussed interventions may in turn impact on these environments provide important leads for practice. This workshop will provide overviews of: Australian children’s diets; the associations between children’s eating and adult health; most recent evidence regarding the ways home environments impact on children’s eating; and best practice. The workshop will conclude with a discussion regarding effective ways in which dietitians can work with families to promote healthy eating through both the community and clinical practice settings.
Saturday Workshop & Seminars
SW1 - Diet Pills - an update for APDs working in weight management
Session capacity: 50
Presenter: Melanie McGrice
In today’s fast-paced society, many patients are turning to adjunctive remedies such as meal replacements, surgery and weight loss drugs to help them lose weight. As the experts in weight management, it is up to us as APDs to be up to date with the latest remedies available on the market. We need to know what works, what doesn’t and why. This workshop aims to evaluate the common weight loss drugs (both prescription and over-the-counter) so that you can provide evidence-based recommendations to your patients.
SW2 - Count those carbs! A practical workshop for effective carbohydrate counting in diabetes management
Session capacity: Now Full
Presenters: Catarina Yeung, Olivia Farrer, Nicky Peberdy, Julette Kentish
People with diabetes require skills in estimating the carbohydrate intake in their eating plans. This is essential for people with diabetes on insulin therapy and secretagogues, as well as being useful in weight management. This workshop is designed to provide dietitians with practical skills in estimating the quantity of carbohydrate in various foods and apply this information to their client education. Practical exercises will include calculating carbohydrate in cooked and raw foods using a variety of techniques including food models and the analysis of food labels.
SW3: Submission writing skills
Session capacity: Now Full
Presenters: Jean Roberts; Panellists: Liz Kellett, Jenny Hazelton and Claire Hewat
An effective submission is one that not only wins approval, but also ensures that the submission’s action or project is carried through to a satisfactory conclusion.
Would you like to influence policy makers, advocate for more dietetic FTE in your area health service or influence health decisions at the local, state or federal government level?
This interactive workshop will introduce and explain the process involved in developing an effective submission, discuss successful submission stories from an experienced panel, and learn about how to contribute to the development of future DAA submissions.
SW4 - Innovative ‘BEST’ practice in mental health
Session capacity: 50
Presenters: Janice Plain
The workshop will include the launch of the role statement for dietitians working in mental health, an update on the use of MHANDi and establish an innovative framework for developing evidence based practice guidelines. Participants will take an active part in formulating the guidelines, considering innovative ideas, needs, scope, evidence, content, format and use. The guidelines are envisaged to assist dietitians with nutrition care and dietetic management of people with mental illness and have the capacity to influence health care providers to implement physical health, nutrition and lifestyle screening and interventions as part of their routine care.
SW5 - FODMAP dietary management for symptoms of IBS
Session capacity: Now Full
Presenters: Sue Shepherd, Jaci Barrett, Emma Halmos
Attendees of this workshop will be provided with a thorough understanding of the low FODMAP dietary approach to management of symptoms of IBS. Information lectures will cover topics including what is IBS, efficacy of low FODMAP diet, mechanism of action, interpreting breath test results, and a comprehensive discussion of the dietary approach. We will then provide case studies for discussion. The workshop aims to increase dietitians skills in interpreting breath test results, and educating patients on the diet as well as tips to discuss with patients at the time of review.
SW6 - Business planning for dietitians
Session capacity: 50
Presenter: Tara Diversi
Do you want to have a business and have a life? Do you have a business or just a job? Business Planning is a workshop designed for those with established businesses, who have just started or are thinking about starting a business in nutrition. This workshop is relevant to dietitians of all experience levels who want to make their business a success or want to transform their current business to better achieve their goals. You will be invited to evaluate your business, ask yourself the tough questions and make some changes that can dramatically improve your business, client care and your life.
SS7 - Gastrointestinal food allergy: what is this and what do we do about it
Session capacity: 150
Presenter: Katie Allen
The food allergy and intolerance interest group of DAA has held workshops at several of the DAA national conferences in the past. This is a rapidly evolving area of dietetics which is not included in great detail in many of the training courses. There is a constant demand for information in this area from dietitians and this is supported by the level of activity on the online email discussions. The workshops provide a regular opportunity to update dietitians of new areas of research and clarify any changes to practice.
SS8 - Primary food production in Australia - from the inside out
Session capacity: 150
Presenters: Malcolm Riley, Veronique Droulez, Sam Nelson
Food production is important to its nutrient composition, availability, affordability, acceptability and ultimately, its sustainability. Australia is a major supplier of primary foods both domestically and globally and has unique food production systems responding to a range challenges. This seminar will provide insider insight into the production systems of dairy, beef and lamb and introduction to the “language” and concepts. The seminar will have a focus on dairy and red meat production in Australia, however representatives from the horticulture and egg industries will be on hand to address issues relating to their industries. Implications for dietitians will be highlighted.
SS9: Writing for Scientific Journal Publication 2: Preparing your manuscript
Session capacity: 150
Presenters: Sarah McNaughton, Tim Crowe, Caryl Nowson
This workshop will cover aspects of writing and publishing manuscripts including types of manuscripts published in Nutrition and Dietetics, structure and content of manuscripts, issues around authorship, responding to reviewer’s comments and practical tips and strategies for writing. It will focus on the requirements for publication in Nutrition and Dietetics and will involve an interactive component where participants will develop skills in critical analysis. This workshop will highlight the significance of publishing research for personal career development and the development of the profession. Participants will be given the opportunity to submit a draft manuscript for review by Associate Editors of Nutrition & Dietetics prior to the conference.
*SS10 - Using Information Technology to assist in the implementation of standard terminology and processes in dietetics practice
Session capacity: 150
Presenters: Sandra Capra, Maree Ferguson, Julie Hulcombe
The workshop will provide an overview of the use of IT to assist in implementation of standard terminology and processes. This will cover an international and Australian perspective including, an update on the implementation of the national ehealth strategy. The specification and progress on the implementation of a system in Queensland Health will be presented. DAA activities and further work that needs to occur will be discussed.
