Archived Webinars

Latest Webinars

Latest Webinars include active CPEU. Click on the "Access Webinar" button to be directed to the Academy's eatrightStore. Please purchase the webinar in the Store to gain access to the recording and any associated handouts. Members can access all DIFM webinars for free.

Beginner (Novice/Beginner in IFM)

Has genetics delivered all that it promised to the dietetics profession? presented by Dr. Yael Joffe, RD, Ph.D., FACN

Date: January 20, 2021

Speaker: Dr. Yael Joffe, RD, Ph.D., FACN

In 2003 the Human Genome Project promised to deliver the kind of information that would enable every individual to live a longer and healthier life. But has genetics delivered all that it promised? And what role do we as dietitians play? This webinar looks at the evolution of nutrigenomics for dietitians and the challenges they face integrating it into their practice. This includes gaining adequate education, building confidence, being able to integrate it into their clinical practice, being able to evaluate genetic tests and testing companies in the market place. Together we will imagine what the future looks like for nutrigenomics and how dietitians can be positioned to be the leaders in the field.

Learning Objectives:

  1. Understand the value and requirements of nutrigenomic education for dietitians
  2. Determine what skills dietitians need to lead the field of nutrigenomics
  3. Identify questions to ask of genetic tests and testing companies

Yael-edited-head-shot-low-res-1.jpgSpeaker Bio: In the rapidly-evolving discipline of nutrigenomics, Yael is globally acknowledged as a leading expert in the field. She is a highly sought-after speaker, has co-authored two books, ‘It’s Not Just Your Genes’ and ‘Genes To Plate’, and has been published in multiple peer-reviewed scientific journals.

Yael is at the forefront of nutrigenomic education and has helped develop and supervise nutrigenomics courses around the world, including her own Manuka and 3X4 Ed. courses, which have trained hundreds of healthcare practitioners globally. She is currently an Adjunct Professor, teaching Nutrigenomics at Rutgers University and MUIH.

She is co-founder and Chief Science Officer of 3X4 Genetics

CPE Hours: 1
CPE Level: 1

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Type 2 Diabetes: The Scientific Evidence for the Role of the Gut Microbiome and Novel Management Pathway presented by Orville Kolterman, MD, and Kristin Neusel, MS, RDN, LD, CDCES

Date: April 14, 2021

Speakers: Orville Kolterman, MD, and Kristin Neusel, MS, RDN, LD, CDCES

Sponsored by: Pendulum Therapeutic

An expanding body of evidence demonstrates that pathophysiologic changes occur in the gut microbiome of people with type 2 diabetes. These changes, along with potential management modalities, including the use of novel probiotics, will be discussed. Presenters include a renowned endocrinologist and a registered dietitian nutritionist, certified diabetes care and education specialist well versed in this science. Sufficient time will be allotted for Q and A.

Learning Objectives:

  1. Describe emerging research that links several pathophysiologic changes that cause gut health dysfunction and may, as a result, cause metabolic syndrome and type 2 diabetes, including the role of butyrate, a short-chain fatty acid, in the glucagon-like peptide 1 (GLP-1) physiologic pathway.
  2. Identify changes in food choices and eating habits that people with early diagnosed type 2 diabetes can make to increase their intake of the broad spectrum of dietary fibers, particularly those containing or leading to the production of short-chain fatty acids.
  3. Detail the science behind and research study results for the use of a medical food specifically formulated to improve gut health and glycemic management, particularly A1C and postprandial glycemia, in people with type 2 diabetes

CPE Hours: 1
CPE Level: 1

Speaker Bios:

Orville Kolterman, MD

Today Orville Kolterman serves as the chief medical officer of Pendulum Therapeutics. He has been involved in diabetes care for nearly 50 years. He received his MD from the University of Chicago and did his endocrinology training at Stanford School of Medicine. Dr. Kolterman is an internationally respected diabetes expert and has successfully brought four glucose-lowering pharmaceuticals from research trials to market. He also served as chief medical officer of Amylin Pharmaceuticals.


Kristin Neusel, MS, RDN, LD, CDCES

Kristin Neusel is currently the Diabetes Education and Patient Engagement Manager with Pendulum Therapeutics. Prior to this role, Kristin was the Senior Clinical Educator for Aegerion Pharmaceuticals focusing on glucose and lipid metabolism for people with rare and ultra-rare genetic diseases. This is where her passion for diabetes-focused therapeutics grew and she became a CDCES. Kristin completed both her undergraduate and graduate degrees in Human Nutrition and Dietetics from Southern Illinois University with a minor in Spanish. After serving in several roles on the board of the St Louis Academy of Nutrition and Dietetics, she is now president of this organization.

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Ideas to Incorporate Integrative and Functional Medicine Training and Practicum into the Dietetic Curriculum presented by Margo Gasta, DCN, RDN, CCN, CCH

Date: February 18, 2020

Speaker: Margo Gasta, DCN, RDN, CCN, CCH

The purpose of this webinar is to open discussion about how to bridge the gap in nutrition training between traditional dietetics and integrative and functional medicine nutrition training. We will view a side by side comparison of traditional nutrition and dietetics master’s degree programs and functional and integrative nutrition master’s degree programs. Margo will discuss her hands-on experience in her own education between traditional dietetics and integrative and functional nutrition. She will discuss how several universities are structuring the practical experience for integrative and functional medicine nutrition programs. The webinar will be open to questions and brainstorming of possible solutions for dietetics programs to incorporate some level of integrative and functional medicine training.

Learning Objectives:

  1. Identify factors to bridge the gap between knowledge and practice in the integrative and functional medicine curriculum.
  2. Utilize practicum-based tools to apply functional medicine principles through case-simulations, mentoring, in-clinic case work-ups, cooking demonstrations, etc.
  3. Identify and review various approaches that integrative and functional medicine-based institutions programs utilize to expose their students to the practicum

CPE Hours: 1
CPE Level: 2

Speaker Bio: Dr. Margo Gasta, DCN, RDN, CCN, CCH, an Integrative Functional Medicine Dietitian and Certified Classical Homeopath with 30 years of experience. Her doctorate degree is a Doctorate in Clinical Nutrition (DCN), which specialized in Integrative and Functional Nutrition from Maryland University of Integrative Health. She has been in private practice since 2000 and currently owns a private practice in Boulder, CO. Margo teaches a master’s level integrative nutrition class at Saybrook University. She is currently the 2019/2020 President Elect of the Colorado Academy of Nutrition and Dietetics (CAND, and the 2020/2021 President of CAND. She has co-authored and published 11 articles on probiotics and one on Hashimoto’s disease, and wrote “The Nutrition Assessment of Metabolic and Nutritional Balance,” chapter in the new functional medicine textbook entitled Integrative and Functional Medical Nutrition Therapy.

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Addressing PMS with Diet and Lifestyle: A Dietitian Tool Kit for Hormonal Balance presented by Mary Purdy MS, RDN

Date: March 24, 2020

Speaker: Mary Purdy, MS, RDN

Pre-Menstrual Syndrome (PMS) is experienced by over 90% of women, some of whose lives are greatly disrupted by this condition, whether through pain, mood or missed workdays. Not surprisingly, a woman’s monthly cycle is a complex orchestration of hormones that can be affected and even dictated by diet and lifestyle patterns. Dietitians are primed to help make a difference for many women who may be struggling to find relief from these symptoms. This presentation will provide a variety of integrative strategies that may help to ease this time of the month, from vital foods to include and minimize, healthy and supportive habits around sleep, stress, and exercise, as well as potentially helpful supplementation and supportive body, work like massage and acupuncture.

Learning Objectives:

  1. Discuss the basic physiology behind a woman’s monthly cycle
  2. Identify diet and lifestyle patterns that may exacerbate PMS
  3. Implement several diet and lifestyle strategies that support a reduction of PMS symptoms

CPE Hours: 1
CPE Level: 2

Speaker Bio: Mary Purdy, MS, RDN is an Integrative and Eco-Dietitian, with a Master’s Degree from Bastyr University where she is currently adjunct faculty. She has been in clinical practice for over 12 years in both private practice, and as a clinical supervisor at Bastyr’s Teaching Clinic and with the Wellness Company, Arivale, using personalized medicine and functional nutrition approach. She has given over 100 nutrition workshops, speaks regularly at health and nutrition conferences, and was the keynote speaker at Bastyr University’s Commencement Ceremony 2019. She was DIFM Chair 2017-2018 and has served on the board since 2012. She also serves on the board of Hunger and Environmental Nutrition. She is the co-author/creator of the revised “Environmental Toxins, Exposure, and Elimination” Module of the Certificate of Training Program offered by The Academy Center for Lifelong Learning and co-authored the Diet Appendix for The Anti-Inflammatory Diet chapter for the 14th& 15th ed. of Krause’s Food & The Nutrition Care Process. Additionally, she hosts the podcast “The Nutrition Show”, authored the books “Serving the Broccoli Gods” and “The Microbiome Reset Diet”, and is a tireless advocate for a sustainable food system that supports our environment and helps to mitigate climate change.

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Eating to Save the Planet: The Role of the Integrative RDN presented by Mary Purdy, MS, RDN

Date: August 5, 2020

Speaker: Mary Purdy, MS, RDN

With the growing concerns around climate change, the role of the RDN is as important as ever. Recent reports from organizations like the United Nations, World Resources Institute, and The Eat Lancet Commission have indicated that the food system plays a huge part in our current environmental crisis and that major shifts are necessary in order to combat the rapidly changing climate. Whether working with institutional, agricultural, or individual dietary changes, Dietitians have the opportunity to be leaders in the creation and implementation of strategies that will have a positive impact on future generations. This presentation will outline the well-researched impacts of our current food system on climate change from production to consumption, highlight current programs working towards effective advances, and provide ways in which dietitians can make a difference both in their workplace (as well as on an individual) and on a policy level. Participants will walk away with big picture concepts, resources for further education as well as practical tools they can put into play immediately to improve both planetary and human health. By connecting with each other around this topic, simple yet profound, we can all spread awareness, increase knowledge, and provide inspiration.

Learning Objectives:

  1. Identify three ways the food system contributes to climate change (OR Identify three ways the food system and climate change are interconnected).
  2. Describe three possible shifts in the food system that have the potential to better support the environment and mitigate climate change.
  3. Implement three strategies to help institutions/organizations or individuals reduce their carbon foot or "food print".
  4. Describe resources for further education on and participation in food systems and climate change.

CPE Hours: 1
CPE Level: 2

Speaker Bio: Mary Purdy, MS, RDN is an Integrative and Eco-Dietitian, with a Master’s Degree from Bastyr University where she is currently adjunct faculty. She has been in clinical practice for over 12 years in both private practice, and as a clinical supervisor at Bastyr’s Teaching Clinic and with the Wellness Company, Arivale, using personalized medicine and functional nutrition approach. She has given over 100 nutrition workshops, speaks regularly at health and nutrition conferences, and was the keynote speaker at Bastyr University’s Commencement Ceremony 2019. She was DIFM Chair 2017-2018 and has served on the board since 2012. She also serves on the board of Hunger and Environmental Nutrition. She is the co-author/creator of the revised “Environmental Toxins, Exposure, and Elimination” Module of the Certificate of Training Program offered by The Academy Center for Lifelong Learning and co-authored the Diet Appendix for The Anti-Inflammatory Diet chapter for the 14th& 15th ed. of Krause’s Food & The Nutrition Care Process. Additionally, she hosts the podcast “The Nutrition Show”, authored the books “Serving the Broccoli Gods” and “The Microbiome Reset Diet”, and is a tireless advocate for a sustainable food system that supports our environment and helps to mitigate climate change.

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Nutrition and Cognition: Functional Foods Support Wellness from Infancy to Elderly presented by Marisa Moore, MBA, RDN and Naiman A. Khan, Ph.D., RD

Date: September 22, 2020

Presenters: Marisa Moore, MBA, RDN and Naiman A. Khan, Ph.D., RD

Sponsored by: Hass Avocado Board

What makes some foods particularly relevant to cognitive health? This webinar will dive into recent research on this emerging topic and explore the importance of nutrient density. It will explain why certain functional foods, like avocados, are known as "nutrient-boosters" with benefits that might be greater than the sum of their parts. Attendees will gain a deeper understanding of the potential role of diet and specific nutrients on cognitive and overall health to support clients throughout the lifecycle – from infancy through pregnancy and aging.

CPEU: 1.0
CPE Level: 1

Learning Objectives

  1. Define nutrient density and offer examples of foods that are considered nutrient-dense.
  2. Identify nutrients and food sources of these nutrients that may contribute to cognitive health.
  3. Apply emerging research on cognitive health to inform recommendations to clients of any age.

Speaker Bios:

Marisa Moore, MBA, RDN

Marisa Moore, MBA, RDN is a nationally-recognized registered dietitian nutritionist and communications and culinary nutrition expert. She helps busy people get on the path to lifelong health one morsel at a time. Her integrative and practical approach to providing simple and delicious recipes coupled with science-based nutrition advice is regularly featured in the nation's leading media outlets including CNN, the TODAY Show, Dr. Oz Show, Women's Health, Prevention, and many more. She is a consultant to food and nutrition companies, contributing editor for Food and Nutrition Magazine, and contributor to People magazine, U.S. News and World Report, EatingWell, and others.

Before launching her consultancy, Marisa worked as an outpatient dietitian, corporate nutritionist for a restaurant chain, and managed the employee worksite nutrition program at the U.S. Centers for Disease Control and Prevention (CDC). She now spends her days doing a variety of work in front of and behind the camera as a media dietitian and content creator at

When Marisa isn't in front of the camera or cooking up something in the kitchen, you can find her doing yoga, salsa dancing, or hanging out with her dog, Biscuit.

Naiman A. Khan, Ph.D., RD

Dr. Naiman Khan is an Assistant Professor in the Department of Kinesiology and Community Health at the University of Illinois at Urbana-Champaign. He received his BS Degree in Nutritional Sciences from Louisiana State University in 2006. This was followed by MS (2009) and Ph.D. (2012) degrees in Nutritional Sciences at the University of Illinois at Urbana-Champaign. Following Ph.D., he was a Postdoctoral Research Associate in the Neurocognitive Kinesiology Laboratory at the University of Illinois. He is currently the Director of the Body Composition and Nutritional Neuroscience Laboratory at the University of Illinois at Urbana-Champaign. His research has taken a multidisciplinary approach to integrate knowledge in the areas of nutrition and cognitive neuroscience to understand the influence of foods and nutrients on specific aspects of attention, memory, and achievement. Dr. Khan has published over 80 research manuscripts and has received funding support from multiple sources including government, private corporations, non-profit food, and commodity boards. He has appointments in the units of Kinesiology and Community Health, Nutritional Sciences, Neuroscience, and the Family Resiliency Center at the University of Illinois at Urbana-Champaign. On-going research in his laboratory includes randomized-controlled trials testing the efficacy of nutrition interventions for improving children's ability for cognitive control and relational memory, processes that are foundational to learning and achievement. The overarching objective of his research program is to generate foundational knowledge in nutritional neuroscience by translating the impact of health behaviors on childhood cognitive function.


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Interactive Extra Virgin Olive Oil Tasting & Review of the clinical applications of Extra Virgin Olive Oil

Date: December 9, 2020

Speakers: Paul Riordan, Leandro Ravetti, and Mary M. Flynn, Ph.D., RD, LDN

Sponsored by: Cobram Estate and WellGrove

This webinar will cover a review of Cobram Estate as a brand of Extra Virgin Olive Oil (EVOO) that is commercially available, as well as their other brands born of our sustainability initiatives—Wellgrove and Stone & Grove teas.

We will proceed through an overview of the process of making EVOO. We will then cover sustainability as it pertains to the EVOO industry and Cobram Estate. To culminate the EVOO overview section, we will be guided through an EVOO tasting guided by Cobram Estate's chief EVOO maker world-renown expert in olive agronomy, Leandro Ravetti.

After the EVOO tasting, we will be guided through a scientific overview of the clinical uses of Extra Virgin Olive Oil by Dr. Mary Flynn of Brown University. The webinar will close with a question and answer session.

CPEU: 1.3
CPE Level: 1

Learning Objectives

  1. Describe the tasting process of Extra Virgin Olive Oil and define at least 2 key parameters to focus on to identify high-quality EVOO
  2. Define 3 benefits for using EVOO in the clinical setting, including the appropriate dosage associated with the benefit
  3. Describe a benefit of cooking with Extra Virgin Olive Oil


Paul Riordan

Paul Riordan has extensive experience in the Australian olive industry having worked in the industry since 1996 and is a co-founder of the BBL Group.

He currently oversees the operations of all the companies' regional sites including olive groves and the manufacturing of the Colossus olive harvesting equipment.

Paul is a Non-Executive Director of Select Harvests Limited.

Leandro Ravetti

Leandro Ravetti graduated as an Agricultural Engineer in Argentina achieving the second-highest academic score in the country. He worked for the National Institute of Agricultural Technology in olive production research and advised many of the country's largest olive developments from 1995 until he moved to Australia in 2001. Leandro has also studied and worked as an invited researcher at the Olive Growing Research Institute of Perugia, Italy, and at different Governmental Olive Institutes in Andalusia, Spain where he completed a postgraduate degree in olive growing.

In Australia, Leandro leads the Modern Olives technical team, which provides horticultural and olive specific technical advice to most of the largest olive groves and olive oil processing plants in the country. These companies represent more than 70% of the Australian olive industry by production. Leandro has also been involved as an adviser, researcher, and invited speaker in most other new olive industries such as New Zealand, Japan, Peru, South Africa, Chile, and the USA.

Leandro was an alternate director of the Australian Olive Association between 2009 and 2012. During that period, Leandro covered the position of Drafting Leader for the new Australian Standard for Olive Oil (AS 5264-2011) receiving the 2011 Standards Award for outstanding contribution to standardization in Australia. Leandro has been Executive Director of Boundary Bend Limited, Australia's leading fully integrated olive company since 2005. As part of his role with Boundary Bend,

Leandro has overseen the production of multiple award-winning oils for the company's flagship brand, Cobram Estate, including a large number of gold medals, best in class, and best in show trophies in national and international competitions such as New York, Los Angeles, Olive Japan, Australian Olive Association, etc.

Mary M. Flynn, P.h.D., RD, LDN

Mary M. Flynn, Ph.D., RD, LDN is an Associate Professor of Medicine (Clinical) at Brown University and a research dietitian at The Miriam Hospital, where she has worked since 1984. She is the outpatient dietitian at TMH for oncology, Men's Health, Kidney Stone Center, and the medical clinic. Her main research interest is how food can be used as medicine and her main food of interest is extra virgin olive oil, which she has been researching since 1998. In 2013, she founded The Olive Oil Health Initiative of The Miriam Hospital at Brown University that has a mission of educating the public and medical community on the health benefits of olive oil. She has developed a plant-based, olive oil diet that she has tested for weight loss in women diagnosed with invasive breast; in men with prostate cancer for weight loss and improvement in components of the metabolic syndrome; and to decrease food insecurity in food pantry clients. She has been on the board of the RI Community Food Bank since 2005. She collaborated with the RICFB in a study that provided a cooking program of her plant-based, olive oil recipes to food pantry clients. The study showed that the use of the recipes for 2-3 main meals per week decreased food insecurity, body weight, and money spent on groceries. She received a strategy grant from the RI Foundation to develop the cooking program for type 2 diabetes. The results of the pilot study showed significant decreases in fasting blood glucose and body weight after three months of follow-up.

She is co-author of the books LOW-FAT LIES, high-fat frauds and the healthiest diet in the world (Lifeline Press, 1999) and A Pink Ribbon Diet (Da Capo Press, October 2010) which is a weight loss program and cookbook for women who have had breast cancer based on her research of the plant-based, olive oil diet that she has developed.

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Nutrition Care for the Transgender and Gender Diverse Community presented by Jennifer Waters, MS, RDN, CNSC, LDN

Date: December 15, 2020

Speaker: Jennifer Waters, MS, RDN, CNSC, LDN, Manager, Clinical Nutrition Rush Copley Medical Center

This presentation will cover general terminologies and concepts related to the Transgender and Gender Diverse (TGD) community. Common misconceptions will also be highlighted. Participants will learn about the healthcare challenges this group faces and how providing gender-affirming patient-centered care can improve their experiences. The latest research on common nutritional considerations in the TGD patient along with integrative approaches to care will be explored.

CPEU: 1.0
CPE Level: 1

Learning Objectives

  1. Discuss key concepts and terminologies as well as common misconceptions related to the transgender community
  2. Evaluate the latest research on the nutritional considerations of this patient/client population
  3. Apply best practices for gender-affirming nutrition care

Speaker Bio: Jennifer M. Waters, MS, RDN, CNSC, LDN (she/her/hers) is the Clinical Nutrition Manager (Sodexo) at Rush Copley Medical Center in Aurora, Illinois. She is also a Doctoral Candidate in the Health Sciences program at Northern Illinois University where she is studying the nutrition care of the transgender and gender diverse patient population. Jennifer is a graduate of Northern Illinois University with a Bachelor of Science in Nutrition and Dietetics (2004), and of Rush University in Chicago with a Master of Science in Clinical Nutrition (2006). She has over fourteen years of post-registration experience in clinical nutrition with more than seven years in management. In her current role at Rush Copley Medical Center, she serves on the Lesbian, Gay, Bisexual, Transgender, & Queer (LGBTQ) Resource Alliance where the team is developing house­ wide staff training on providing inclusive and affirming care. Additionally, she serves on Diversity and Inclusion committees for both Rush Copley and Sodexo. Jennifer is passionate about the promotion of health equity for underserved communities.

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Prunes Across the Lifespan presented by Shirin Hooshmand, Ph.D., RD

Date: July 17, 2019

Speaker: Shirin Hooshmand, Ph.D., RD

Sponsored by: Sunsweet Prunes

Prunes have a role in bone and digestive health at every stage of life. This presentation will provide a technical overview of the research to date supporting the role of prunes in bone health and the nutrients in prunes suspected of playing a role. Recommendations for practice will be reviewed including prune and prune juice recommendations across the lifespan and the benefit that prune juice contains fiber. Will also provide tips and recipe ideas to share with patients.

CPEU: 1.0
CPE Level: 1

Learning Objectives

  1. Discuss health considerations at various life stages from childhood through aging adults and the importance of bone and digestive health at each stage.
  2. Provide a technical overview of the research to date supporting the role of prunes in bone health, and the nutrients in prunes that are suspected to play a role.
  3. Provide an in-depth look at digestive health issues and the nutrients in prunes and prune juice that provides benefit for digestive health.

Life Stages Overview

  • Provide additional detail around the stages and considerations outlined below
  Children/Teens 20s & 30s             40s & 50s             60 +


Important Life Stages Growth and Development Pregnancy Menopause Healthy Aging
Bone Health



Bone-building years

90% peak bone mass achieved by age 18-20

Bone-building years

Peak bone mass complete at age 30

Initial rapid bone loss first five years after menopause Gradual bone loss

Men & women lose bone at the same rate by age 65-70

Digestive Health


Prunes & Prune Juice

Up to 30% of children experience constipation Constipation affects up to 38% of pregnancies Adults in the U.S. consume only 50% the recommended amount of fiber on average The digestive system slows down and becomes less efficient, making fiber even more important for healthy aging.


Bone Health

  • Prunes contain several bioactive compounds that likely work together to protect the bone, including fiber, vitamin K, magnesium, potassium, boron, copper and polyphenols.
    • Discuss how these nutrients play a role in bone health and the possible synergy that occurs with these nutrients to protect the bone.
  • Overview of the depth of prune/bone research, including:
    • Initial prune/bone animal studies and results.
    • Prune/bone clinical trials and results, including recent study findings in men.
  • What’s next for prune/bone research.
  • Summarize the potential protective effect of prunes on bone from childhood (an animal study that looked at peak bone mass) through aging adults.

Digestive health

  • Prunes and prune juice contain fiber (insoluble & soluble) and naturally-occurring sorbitol, which contribute to digestive health.
    • Discuss how sorbitol, insoluble and soluble fiber all contribute to digestive health.
    • Discuss the role of fiber in promoting a healthy microbiome
  • Discuss research suggesting that prunes are safe, palatable and more effective than psyllium for the treatment of mild to moderate constipation.
  • Discuss the role of prune juice as part of a daily routine for digestive health.
  • Reiterate the importance of prune juice throughout the lifespan, whether it’s children, pregnant women, or the elderly population experiencing constipation.
    • The added bonus of prune juice over other juices given to children – prune juice has fiber!
  • For those with diabetes or who are avoiding sugar, Sunsweet Amaz!n Prune Light and PlumSmart Light are great ways to support digestive health with significantly lower sugar.

Recommendations in Practice:

  • Summarize prune and prune juice recommendations across the lifespan (in visual manner).
  • Provide an overview of additional benefits of prunes, including the fact that prunes have no added sugar, and are lower in sugar (and on the GI scale) than other dried fruit
  • Provide tips, recipe ideas, etc. to share with patients on how to include prunes and/or prune juice in a daily health routine.

Speaker Bio: Shirin received her doctorate from the Department of Nutrition, Food and Exercise Sciences at Florida State University where she studied the bone reversal effects of plants’ bioactive compounds. She completed her post-doctoral training at Florida State University working in the area of nutrition, bone, and cartilage. Her current research interests include bone and calcium metabolism, osteoporosis and osteoarthritis, and functional foods. She has served as an ad hoc reviewer for the USDA’s small business innovation research (SBIR) grants for the Food Science and Nutrition program and as a reviewer for VA musculoskeletal/orthopedic rehabilitation grants. She is the Medical and Scientific Advisory Board member of American Bone Health (ABH) and an ambassador for the National Osteoporosis Foundation (NOF). She was an invited faculty for the Interdisciplinary Symposium on Osteoporosis (ISO2014) organized by the National Osteoporosis Foundation and an invited speaker for the 10th International Symposium on Nutritional Aspects of Osteoporosis (ISNAO2017). She has published 38 original articles in peer-reviewed journals and presented more than 90 abstracts at national and international symposia. She has received the Graduate Women in Science (GWIS) fellowship, the Florida State University Graduate Research and Creativity Award and the Florida State University Alumni award.

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Nutrition Issues for Native Americans presented by LCDR Samantha Smith, RDN

Date: December 10, 2019

Speaker: Samantha Smith, RDN

This webinar will provide information regarding the past, present, and future nutrition concerns found in the Native American Communities.  Native American statistics and access to medical care/needs will be examined. This webinar will also provide insight into the traditional food, culture and practices in Native American lives. Lastly, it will offer opportunities and goals to reteach traditional ways of life to today’s youth and family.

CPEU: 1.0
CPE Level: 1
Learning Need Codes: 3020, 4010, 1040, 8015
Performance Indicators: 2.1.1, 8.2.1, 8.4.1

Learning Objectives

  1. Attendee will be able to enhance knowledge in Native American nutrition concerns and define and give a pathway for a healthy Native American community
  2. Attendees will enhance knowledge Native American food, culture and tradition
  3. Define and give examples of nutrition/health concerns in Native American communities

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Gut Health Webinar Series Part 1: Harnessing the Power of the 5 R’s for Optimal Gut Health presented by Dana Elia, MS, RDN, LDN, FAND

Date: January 10, 2019

Speaker: Dana Elia, MS, RDN, LDN, FAND

A properly functioning digestive system is critical to maintaining one’s health and wellness. With the staggering statistics illustrating the millions of Americans suffering with digestive issues such as IBS (25 million), clinicians need to be aware of how unaddressed GI issues may be at the heart of several other chronic health problems, even when they seem unrelated to digestive health. In this program we will discuss the principles of the 5R’s and how this stepwise approach aims to restore the natural balance of the gastrointestinal (GI) system.

CPEU: 1.0
CPE Level: 1
Learning Need Codes: 2010, 5420, 5220, 3005
Performance Indicators: 1.2.3, 6.2.3, 8.3.6

Learning Objectives

  1. Identify patients at risk for increased intestinal permeability
  2. Describe patients may that benefit from a 5R program
  3. State the 5R process and the tools to aide both patient and clinician in the process

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Gut Health Webinar Series Part 2: Thinking Through the Case: Choosing a GI Therapeutic Diet Plan presented by Liz Lipski, PhD, CNS, FACN, BCHN, IFM

Date: January 17, 2019

Speaker: Liz Lipski, PhD, CNS, FACN, BCHN, IFM

There are many therapeutic dietary approaches to working with people who have immune and digestive issues. It’s difficult to know which approach to take. This webinar will focus on the clinical thought process to provide for the best therapeutic benefit. Therapeutic dietary approaches to GI issues typically focus on the underlying issues: Antigenic or inflammation reactions, dysbiosis, and disaccharide intolerances. Approaches to be explored include: FODMAP diet, Specific Carbohydrate Diet, 6-food Elimination Diet, Comprehensive Elimination Diet, Paleo-Immune, Elemental Diet, and a restorative diet for people who have several maldigestion or malabsorption.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 5110, 5410, 5420, 5220
Performance Indicators: 10.2.1, 10.4.2, 8.3.6

Learning Objectives

  1. The attendee will be able to more easily discern which dietary plan may provide the best therapeutic outcome for a specific patient.
  2. Utilize root cause issues to determine recommendations.
  3. Gain practical skills and tools to utilize in a clinical setting.

Speaker Bio: Liz Lipski is currently the Director of the Academic Development and a professor for the master’s and doctoral programs in Integrative Nutrition at Maryland University of Integrative Health. Dr. Lipski holds a PhD in Clinical Nutrition two board certifications in clinical nutrition, a fellowship from the American College of Nutrition, and one in functional medicine. She is on faculty for the Institute for Functional Medicine, and is the author of Digestive Wellness, Digestive Wellness for Children, and Leaky Gut Syndrome.

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Gut Health Webinar Series Part 3: The Role of Mind-Body Modalities in Stress Management and Gut Health presented by Sandeep (Anu) Kaur, MS, RDN, RYT-500

Date: January 31, 2019

Speaker: Sandeep (Anu) Kaur, MS, RDN, RYT-500

Dietitians are experts in integrating traditional and cutting-edge therapeutic approaches, including mind-body modalities such as yoga. So often people have not managed their stress and felt the price not only in their gut but in overall wellness.  By maintaining balance with your mind, body, and spirit we can promote a healthier gut and vice versa.  Learn about the mechanisms by which mind-body modalities, such as yoga, modulate the human stress response and impact gut health.  Learn about self-care practices to share with clients for gut health.  A growing number of dietitians are using yoga therapy in their dietetic practices and integrating mind-body practices with individuals. Learn about new credentialing opportunities of yoga therapists and the science behind yoga therapy’s use in Medical Nutrition Therapy.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 5090, 5420, 2110, 1120
Performance Indicators: 10.2.11, 9.1.2, 9.4.1

Learning Objectives

  1. Discuss the psychophysiological mechanisms by which yoga helps manage stress and supports healthful behavior change.
  2. Describe how yoga therapy integrates with Medical Nutrition Therapy and how mind-body modalities can be part of a self-care practice for patients with GI issues.
  3. State new credentialing opportunities for dietitians as yoga therapists and the science behind its use for dietitians in their practice.

Speaker Bio: Sandeep “Anu” Kaur, MS, RDN, RYT-500 is a nationally selected Diversity Leader and past recipient of the Emerging Dietetic Leadership Award from the Academy of Nutrition and Dietetics. She is also the past-president of Northern Virginia Academy of Nutrition and Dietetics (NVAND) and fellow with the Nutritional Science Research Group (NSRG), Division of Cancer Prevention, National Cancer Institute (NCI), National Institutes of Health (NIH) with a focus on nutrition communication and research.

Ms. Kaur works with NSRG as a nutrition scientist consultant and assists with the John Milner Nutrition and Cancer Prevention Research Practicum. Ms. Kaur also has her own private practice in Northern Virginia and holds a Bachelor of Science degree in Psychology with a specialization in Physiology and a minor in Biology from George Mason University. Ms. Kaur earned a Master of Science in Dietetics and Nutrition from James Madison University and completed her Dietetic Internship at the Medical College of Virginia. She is also a Certified WellCoach and Registered Yoga Teacher and has completed her 500 hours of yoga training.

For the last 20 years, Ms. Kaur has worked with cancer patients throughout the cancer continuum from seeing patients in the Intensive Care Units after surgery to helping them manage out-patient treatment and now focuses on survivorship and prevention. She strives to help support each person to find their optimal nutrition through a personalized lifestyle medicine approach.

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Introducing Integrative and Functional Medicine/Nutrition into the Dietetic Curriculum presented by Dr. Sudha Raj Ph.D., RDN – Teaching Professor, Syracuse University and Diana Noland RDN, MPH, CCN, LD – Adjunct Faculty, KUMC 2007-2017

Date: March 4, 2019

Speakers: Dr. Sudha Raj Ph.D., RDN and Diana Noland RDN, MPH, CCN, LD

Curriculum for dietetics education must continue to respond to the changing population healthcare and nutritional needs to prepare the dietitian-nutritionist for a career as the “nutrition expert” of the future. With the chronic disease epidemic facing solutions by all disciplines of healthcare and government policies, there is a growing appreciation of integrative and functional medicine and nutrition therapy value in addressing chronic disease. This webinar will acquaint the participant with key tenets of integrative and functional nutrition and the value of including exposure to these principles within the ACEND curriculum. The two presenters are experienced in developing integrative and functional nutrition tracts within existing university accredited dietetic internships. They will share some guidelines for developing a curriculum that includes training in the pursuit of integrative and functional education.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 4040, 6050, 1070, 7180
Performance Indicators: 3.1.7, 3.2.1, 9.3.5

Learning Objectives

  1. Describe the importance of developing and enhancing knowledge and skills expected of nutrition professionals who either currently practice integrative and functional medicine and/or those aspiring to make this their area of practice expertise.
  2. Highlight/describe limitations in education and training that aspiring RDNs may face as they pursue this area of practice and/or attempt to increase their level of competency.
  3. Identify facilitators to respond to previously identified challenges in the areas of education, training, and practice.

Speaker Bios:

Dr. Sudha Raj Ph.D., RDN

Dr. Raj holds a B.Sc. degree in Nutrition and Dietetics from Madras University and M.Sc. degree from Bombay University in India. She subsequently completed her M.S and Ph.D. degrees in Nutrition Science from Syracuse University. Dr. Raj is also a Fellow of the Academy of Nutrition and Dietetics.

Dr. Raj is interested in exploring the role of acculturative factors as they impact the health and well-being of Asian Indian immigrants specifically from India. Since 1994, she has developed dietetics related educational resources, written book chapters and given presentations highlighting the unique Asian Indian culture, food habits and role of food as delineated in the traditional medical system of Ayurveda. She was instrumental in developing and implementing one of the first pilot studies to investigate dietary acculturation patterns in Asian Indian immigrants in the U.S. Recently she was one of two academy members responsible for the inception of the Member interest group for Asian Indians in Dietetics.

Dr. Raj has been actively involved with the Academy of Nutrition and Dietetics. She has served as Newsletter Editor, Chair for the Vegetarian Nutrition Dietetic Practice Group and Chair for the Vegetarian Nutrition Evidence Analysis Group. She has also served as a committee member for the development of Standards of Practice for the Dietitians in Integrative and Functional Medicine. Dr. Raj’s research and curricular development interests extend into the areas of vegetarian nutrition, integrative and functional nutrition and traditional food and medical systems such as Ayurveda. She is currently involved in the development of a Certificate of Advance Studies in Integrative and Functional Nutrition at Syracuse University.

Diana Noland RDN, MPH, CCN, LD- Adjunct Faculty, KUMC 2007-2017

Diana is owner of an Integrative and Functional Medical Nutrition Therapy private practice  in Burbank, California. She is one of the emerging Functional Nutrition Practitioners and educators skilled in an integrative and functional medicine approach to the nutritional imbalances characteristic of chronic disease. She was a prior recipient of the DIFM Excellence in Clinical Practice Award in 2010 and DIFM Lifetime Achievement Award 2015.  Diana is a Board Certified in Clinical Nutrition (CCN) and an Institute for Functional Medicine (IFM) Certification Candidate, she is trained in the study of nutrition, supplements, nutrigenomics and specialty functional testing. She is a sought after international speaker and educator on the benefits and concerns using integrative and functional nutrition. Diana served on the faculty of the Institute for Functional Medicine where she developed and chaired the IFM Nutrition Advisory Board 2006-2009. Diana has authored many articles and chapters in nutrition professional and lay publications. She was instrumental in coordinating the curriculum development for an integrative nutrition track in the dietetics internship graduate program at KUMC, and Graduate Certificate in Dietetics and Integrative Medicine (12 hours), in collaboration with KUMC Dietetics and Nutrition and KU Integrative Medicine Clinic, described in the eBook: Dietetics and Integrative Medicine: A Curriculum Development Model (2016). She is Co-Editor  Integrative and Functional Medical Nutrition Therapy: Principles and Practices (Springer-Humana 2020); currently nutrition consultant to

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Food, Culture, and Obesity in Latin America presented by Dan Fenyvesi, RD

Date: September 21, 2018

Speaker: Dan Fenyvesi, RD

In the span of one generation, the people of Nicaragua—the second-poorest country in the western hemisphere—have gone from near zero obesity rates to having rates on par with the United States. Exploring the historical and cultural factors in the changing dietary habits of Nicaraguans will facilitate dietitians’ ability to communicate with their Latino patients. Some of the barriers that will be discussed include the belief that western food is superior, that medicine/drugs can solve most problems, and that eating more calorie dense food imparts (higher) social status. The webinar will emphasize strategies to reinforce the value of the traditional diet.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 5420, 1040, 8015, 1060
Performance Indicators: 12.1.1, 4.1.1, 4.2.2

Learning Objectives

  1. The audience will become familiar with ways to address the preferences (ex calorically dense foods) and the perception of food within the Latino communities.
  2. The audience will become more familiar with the food habits of the Nicaraguan people prior to Western influence and understand the current dietary habits to how, and why it changed.
  3. The dietitian will be able to explain how to incorporate the best of traditional diets while also being able to understand the historical and cultural influences on Latinos’ food choices.

Speaker Bio: Dan Fenyvesi holds a master’s Degree in nutrition from Bastyr University and received his Registered Dietitian license from Tulane University. In addition to work in Latin America, Fenyvesi teaches college courses on Nutrition, Health, and Stress, works as a renal dietitian, and runs weight loss programs for Shane Diet & Fitness Resorts. In the past, Fenyvesi has run similar programs for Rancho La Puerta and Wellspring Weight Loss Camps and has worked as a chronic disease specialist in public health clinics.

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Introduction to Health at Every Size®: How To Help Dietitians Create a Weight Inclusive Practice presented by Aaron Flores, RDN

Date: October 30, 2018

Speaker: Aaron Flores, RDN

Health at Every Size® (HAES) is a paradigm shift in the health-care industry. The movement, which as been around for years, was made popular after Dr. Linda Bacon’s book, Health at Every Size: The Surprising Truth About Your Weight. Since publication, this movement continues to gain momentum as a way for clinicians and lay people to change how they think about the connection between health and weight. As Registered Dietitians, we are involved in the discussions around health and weight and HAES® is a topic that must be included in the conversations we have both with clients, but also in the classroom and in the laboratory. This talk will help provide a framework of what HAES is and dispel some common myths about what HAES is not. We invite Registered Dietitians to join this webinar with open minds to a conversation around weight and health that might change everything we thought we knew and change how we do this work.

CPEU: 1.0
CPE Level: 1
Learning Need Codes: 5090, 6010, 9020, 5370
Performance Indicators: 6.1.5, 8.2.4, 8.3.6

Learning Objectives

  1. Describe why diets and weight control have a high rate of failure
  2. Understand the correlation between health and weight
  3. Describe the 5 principles of Health at Every Size®
  4. Understand the rationale for a weight-neutral approach to health

Speaker Bio: Aaron Flores is a registered dietitian nutritionist based out of Los Angeles, California. With nearly 10 years of experience, Aaron has worked with eating disorders in a variety of settings. A large part of his career was spent working at the VA Greater Los Angeles Healthcare System where he helped develop and launch one of the first Binge Eating Disorder programs to help Veterans struggling with this disorder. Since leaving the VA, Aaron has continued to work in the eating disorder community helping run groups and providing individual counseling to adolescents and adults. He currently works part-time at Center for Discovery and part-time in his private practice in Calabasas, CA. He is a Certified Body Trust® provider, and his main areas of focus are Intuitive Eating and Health at Every Size®. In his work, Aaron helps individuals learn how to make peace with food and develop body-positive behaviors. His work has been featured during Weight Stigma Awareness Week, in blogs for the National Eating Disorder Information Centre and National Eating Disorder Association. Aaron is a frequent speaker and has presented at the 2016 and 2017 Binge Eating Disorder Awareness Annual Conference and the upcoming 2018 International Conference on Eating Disorders. Along with his work with eating disorders, he also is a co-host of the podcast, Dietitians Unplugged.

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Research Webinar: The how to’s of creating a research proposal presented by Jessica Garay Redmond, PhD, RDN, FAND, CSCS, RYT

Date: December 17, 2018

Presenter: Jessica Garay Redmond, PhD, RDN, FAND, CSCS, RYT

Registered Dietitian Nutritionists must be able to critically evaluate the scientific literature to make evidenced-based recommendations. There is also an opportunity for RDNs to conduct research in order to contribute the existing knowledge base. This is especially important in the field of integrative and functional nutrition, where some practices and recommendations may not have adequate data to support use. This webinar will guide attendees through the initial steps of formulating a research question and developing a research plan. The DIFM Research Grant will be introduced and explained.

CPEU: 1.0
CPE Level: 1
Learning Need Codes: 9040, 9060, 9070, 1140
Performance Indicators: 1.1.1, 6.3.3, 8.3.3

Learning Objectives

  1. Write a research question and develop a hypothesis.
  2. State the common elements included in a research proposal.
  3. Explain what an Institutional Review Board (IRB) is and what types of research require IRB approval.

Speaker Bio: Jessica Redmond is an Assistant Professor in the Department of Public Health, Food Studies, and Nutrition at Syracuse University. She recently completed her PhD in Exercise Physiology at Syracuse University, holds a master’s degree in Exercise Science from George Washington University, and a bachelor’s degree in Nutrition from Cornell University. Jessica recently served on an advisory group for the DIFM Research Fellow, and 2 studies from this work are in the current issue of the Academy’s Journal. Currently, Jessica is the Research Chair for DIFM and the Public Policy Coordinator for the New York State Academy of Nutrition and Dietetics.

Intermediate (Competent/Proficient in IFM)

The Patient and You: The Value of the Integrative and Functional Nutrition Physical presented by Coco Newton, MPH, RD, CNS

Date: March 17, 2021

Speaker: Coco Newton, MPH, RD, CNS

The Functional Nutrition-Focused Physical Exam is a valuable practice skill for the dietitian/nutritionist to incorporate into the nutrition care plan. It is non-invasive, personalized, enhances patient outcomes, and fosters a more intimate connection with the patient. The functional nutritional examination of hair, skin, nails, mouth, eyes, body temperature and shape are dynamic indicators of your patient's nutritional and health status. We will examine the signs and symptoms of underlying metabolic processes, such as oxidative stress, inflammation, detoxification, gastrointestinal function, immune regulation, and endocrine function, and how this contributes to physical signs and symptoms that translate to nutritionally modulated medical conditions.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 10.1.1, 4.1.2, 8.3.3

Learning Objectives

  1. Explain the rationale behind performing a nutrition-focused physical (NFP) exam from an integrative and functional perspective
  2. Describe how signs and symptoms identified as part of a Nutrition Focused Physical may be clinical manifestations or indicators of oxidative stress
  3. Recognize signs and symptoms collected from NFP that are commonly associated with cardiometabolic disease

Speaker Bio: Coco Newton, MPH, RD, CNS is the owner of Lifetime Nutrition, LLC, a private practice in Maple City, Michigan. She has expertise in Functional Medical Nutrition Therapy (FMNT) for the prevention and treatment of chronic diseases and syndromes. Currently, she is devoted to helping patients with Amyotrophic Lateral Sclerosis (ALS) throughout the world via her virtual clinical practice and educational programs for patients and professionals.

Coco received her Bachelor of Science (BS) degree in Dietetics/Community Nutrition from the University of California (Davis) and her Masters of Public Health (MPH) in Nutrition from the University of Minnesota. She completed her dietetic internship at the University of California (San Diego) and is a registered dietitian (RD) through the Academy of Nutrition and Dietetics. She is a Certified Nutrition Specialist (CNS) through the Board for Certification of Nutrition Specialists at the American Nutrition Association.

Coco co-founded and served on the Institute for Functional Medicine's Nutrition Advisory Board from 2007-2010. In 2010, she co-founded the University of Kansas' Nutrition Fellowship Program, a collaborative program through the University's departments of Integrative Medicine and Dietetics & Nutrition.

Coco served on the state of Michigan Board of Dietetics and Nutrition from 2007 to 2013, and championed the successful repeal of the anti-competitive and discriminatory Dietetics/Nutrition Licensure Law on July 1, 2014, the first repeal in the United States.

Coco is an active lecturer and advisor to with the mission to educate persons diagnosed with ALS and medical professionals on nutritional protocols to slow, stop, and potentially reverse ALS.

Coco authored the chapter: Amyotrophic Lateral Sclerosis (ALS): The Application of Integrative & Functional Medical Nutrition Therapy (IFMNT) published April 2020 by Springer in the textbook: Integrative and Functional Medical Nutrition Therapy: Principles & Practices.

Coco received the 2020 Lifetime Achievement Award from Dietitians in Integrative and Functional Medicine (DIFM), a practice group of the Academy of Nutrition and Dietetics.

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Demystifying Fasting Mimicking Diets: Science and Clinical Application presented by Aylit Schultz, MD, and Angie Huang, MS, RDN

Date: May 26, 2021

Speakers: Aylit Schultz, MD, and Angie Huang, MS, RDN

Sponsored by: L-Nutra

With its roots in longevity research, the science behind fasting has continued to make impressive strides and is one of the hottest topics in nutrition today. However, there are limited evidence-based resources on the health benefits and clinical application of fasting, and more specifically, fasting mimicking diet (FMD), also known as fasting with food, for practitioners. In this presentation, the participant will learn about the origin of fasting and its connection to longevity, as well as the current clinical evidence to support fasting with food for cardiometabolic benefits.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 10.2.1, 10.2.6, 8.3.6

Learning Objectives

  1. Define and describe the difference between water fasting and the fasting mimicking diet
  2. Identify the proposed mechanisms associated with fasting and how nutrients can interact with these mechanisms
  3. Detail the evidence to support the clinical implementation of fasting mimicking diets as a tool to promote metabolic balance and wellness

Speaker Bios:

Aylit Schultz, MD

Aylit Schultz, MD is a board-certified Internist and Nephrologist, with broad experience as a practicing physician for 20 years and as a digital health entrepreneur. She received her Doctor of Medicine from the Albert Einstein College of Medicine of Yeshiva University and completed her residency in Internal Medicine at Columbia University, New York Presbyterian and a Fellowship in Nephrology at Beth Israel Deaconess Medical Center in Boston.

Dr. Schultz currently serves as the Medical Director of L-Nutra, providing cross-departmental support, in addition to championing the development of their Virtual Care Platform.

Prior to her role at L-Nutra, Dr. Schultz served as a Nephrologist and Hospitalist at many Boston-area academic and community hospitals, and was previously Assistant Professor of Medicine in the Department of Nephrology at Boston University School of Medicine.

Her entrepreneurial experience includes founding two clinical decision support startups delivering guideline-driven personalized care to patients, serving as Chief Medical Officer of Senscio and Medical Director of their daughter company, Ibis Health Services, and consulting and advising to numerous digital health companies in the US and in Israel.

Angie Huang, MS, RDN

Ms. Huang is the Clinical Trial Manager at L-Nutra and is a Registered Dietitian Nutritionist. She graduated with a Master of Science in Nutrition, Healthspan & Longevity from the University of Southern California's and holds Bachelor of Science in Biochemistry from UCLA. Prior to her career in nutrition, she worked as a Research Sales Representative in the biotechnology industry and research academia.

Ms. Huang now acts as the clinical liaison for ongoing and under development clinical trials utilizing FMD and provides FMD compliance training to research associates. Ms. Huang continues to be a key member in advancing the research and development at L-Nutra and is also experienced as a clinical dietitian with expertise in weight management and longevity diet.

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Heart Health by Way of the Gut presented by Cindy Carroll, MS, RDN, LDN, RN, IFNCP

Date: February 13, 2020

Speaker: Cindy Carroll, MS, RDN, LDN, RN, IFNCP

To review fundamentals of the digestive tract, heart disease facts. Give 3 examples of GI conditions and CVD risk (celiac, SIBO, prevotella dysbiosis).Describe the mechanisms of action for gut dysbiosis and CVD risk. Review diets and supplements for CVD.

Learning Objectives:

  1. Describe the relationship between gut permeability, the gut microbiome, inflammation and CVD
  2. Describe endotoxemia and its link to insulin resistance, type DMII, metabolic syndrome, NAFD and CVD
  3. State the significance of LPS as it relates to LDL cholesterol, inflammation and CVD

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 5160, 5190, 4040, 9020
Performance Indicators:
 10.4.2, 8.1.3, 8.1.4

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The Role of Omega and Hemp in CB1 and CB2 Receptor Activation presented by Slavko Komarnytsky, PhD

Date: April 15, 2020

Speaker: Slavko Komarnytsky, PhD

Sponsored by: Standard Process

Slavko Komarnytsky, Ph.D. will guide us through the role of the endocannabinoid system in human health. Key objectives include understanding the differences in distribution and function of the CB1 and CB2 receptors in the body, as well as exploring nutritional interventions capable of supporting the endocannabinoid system.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 5090, 2010, 5420, 2100
Performance Indicators: 6.2.4, 8.1.2, 8.3.6

Learning Objectives

  1. To review the role of the endocannabinoid system in human health
  2. To understand the differences in distribution and function of the CB1 and CB2 receptors in the body
  3. To explore the nutritional and dietary interventions capable of supporting the endocannabinoid system

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Polycystic Ovary Syndrome: Managing Insulin Resistance with Diet and Lifestyle presented by Melissa Groves Azzaro, RDN, LD

Date: August 25, 2020

Speaker: Melissa Groves Azzaro, RDN, LD

Polycystic Ovary Syndrome (PCOS) is a complex hormonal metabolic syndrome that affects 5% to 15% of reproductive-aged women, which puts them at increased risk for infertility, diabetes, heart disease, obesity, eating disorders, and certain gynecological cancers. A functional medicine dietitian can play an integral role in the treatment team of a woman with PCOS by addressing its root causes, including insulin resistance, nutrition, lifestyle, and supplement recommendations. This presentation will provide an overview of current research on therapeutic diets and supplement recommendations in PCOS as well as integrative strategies that may help to alleviate symptoms and lower risk for long-term sequelae of this condition.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 10.2.8, 4.1.2, 8.1.5

Learning Objectives

  1. Discuss the pathophysiology and long-term sequelae of Polycystic Ovary Syndrome (PCOS)
  2. Identify the role of insulin resistance in PCOS
  3. Implement strategies for nutrition and lifestyle education as part of an overall PCOS treatment plan

Speaker Bio: Melissa Groves Azzaro, RDN, LD, is an integrative registered dietitian and owner of Avocado Grove Nutrition & Wellness, dba The Hormone Dietitian, an in-person and virtual private practice specializing in women’s health and hormone issues, including PCOS and fertility. She uses a functional medicine, food-first approach that combines holistic lifestyle changes with evidence-based medicine.

Melissa is a second-career dietitian, having worked as a copywriter and editor in medical advertising in NYC for 15 years before going back to school for nutrition. She has a BA in English and Dance from Hofstra University and completed her BS in Nutrition/Dietetics and Dietetic Internship at the University of New Hampshire.

Melissa was awarded the Emerging Women’s Health Dietitian of 2019 by the Women’s Health DPG and an UpwaRD Award from FoodMinds in 2019.

She is a previous contributor to and writes for several other food and nutrition blogs. Her book, A Balanced Approach to PCOS, is being released in August 2020. She has served on the DIFM Leadership Team as Social Media Chair since 2018 and is the current Chair-Elect. She previously served on the New Hampshire state board as Professional Development Chair (2018–2020).

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Inflammation and Autoimmunity: Key Connections presented by Samuel F. Yanuck, D.C., FACFN, FIAMA

Date: September 27, 2018

Speaker: Samuel F. Yanuck, D.C., FACFN, FIAMA

Sponsored by: Pure Encapsulations

One in five Americans has an autoimmune disease. Inflammation and autoimmunity share deep immunological connections. Learning to navigate these connections properly is essential to your success with autoimmune patients.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2010, 5420, 2060, 3100
Performance Indicators:
10.4.1, 4.2.6, 8.3.8

Learning Objectives

  1. Identify biological factors that relate to each other immunologically
  2. Understand what causes autoimmune flares such as t cell polarization, inflammasome biology, and other key immunological pivot points
  3. Select the right tools to address the right targets in complex patients

Speaker Bio: Samuel F. Yanuck, D.C., FACFN, FIAMA, is a functional immunologist with a private practice in Chapel Hill, N.C. He serves as CEO & director of education at Cogence, LLC, an online functional immunology education company, as an adjunct assistant professor at the University of North Carolina School of Medicine, Program on Integrative Medicine and is also a medical advisor to Pure Encapsulations.

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*CPE ACTIVITY: Code 175, self study pre-approved CPE

RDs and DTRs may now log CPE activities under Activity Type 175. Activities listed under this Activity Type must be in keeping with the following criteria:

  • Viewing or listening to a recording of a presentation can be awarded CPE credit. In order for a recording to be eligible for credit, the presentation that was recorded MUST have been either prior-approved by CDR for credit at the time that it was presented live, or offered by one of CDR’s Accredited CPE Providers. In addition, the recording must be listened to/viewed within 3 years of the original date of the live presentation. (e.g. A recording of a presentation given on September 15th, 2016 could be viewed for credit through September 14th, 2019.)
  • RDs may claim up to 30 CPEUs under this CPE Activity Type in a recertification cycle. DTRs may claim up to 20 CPEUs.
  • Description for Activity Log: Title, provider, date completed.
  • Documentation to Retain: Certificate of Completion or Print-out of hosting website



The archived webinars are categorized according to the DIFM DPG Integrative and Functional Medicine Career Development Helix. Lifelong learning and professional development in Integrative and Functional Medicine advances through levels of practice as follows:

  • Novice in IFM-- focused on didactic learning in IFM, student or new learner
  • Beginner in IFM-- focused on experiential learning in IFN, supervised practice of IFM, or beginning to apply IFM principles in practice
  • Competent in IFM-- within the first three years of IFM practice, continuing to acquire and apply new knowledge and skills in IFM practice
  • Proficient in IFM-- adeptly practicing IFM, can apply IFM principles to clinically complex situations, can synthesize IFM knowledge for development of programs, products or services
  • Advanced Practice in IFM-- continuing at the highest level of knowledge, skills, and behaviors including leadership and vision in IFM
  • Expert in IFM-- builds and maintains knowledge, skills and credentials, achieves peer recognition, contributes to the profession and advancement of the field in authored publications, research, and/or policy, sought out as subject matter expert, mentors peers in IFM.

The webinars are archived based on the educational content provided. The categories include:

Novice/Beginner in IFM (focused on didactic learning in IFM, student or new learner. Beginning to apply IFM principles in practice)

Competent/Proficient in IFM (Continuing to acquire and apply new knowledge and skills in IFM practice. Eventually able to apply IFM principles to clinically complex situations and can synthesize IFM knowledge for development of programs, products or services)

Advanced/Expert in IFM (Continuing at the highest level of knowledge, skills and behaviors. Builds and maintains knowledge, skills and credentials)

Nutrition and dietetics practitioners can be Competent, Proficient, Advanced Practice, or Expert level in some areas of practice but Novice or Beginner in an unfamiliar area of practice. The purpose of this categorization is to help you advance your professional development and education based on your individual knowledge base. Feel free to view webinars in any category based on your educational needs.

CPE Level 1: Little or no knowledge of subject
CPE Level 2: General knowledge of literature and professional practice in areas covered
CPE Level 3: Thorough knowledge of literature and professional practice in areas covered