Webinars

Nutrition Care for the Transgender and Gender Diverse Community

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Date: November 17, 2020
Time: 1:30 - 2:30 pm (Central time)

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 best practices 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

Jennifer M. Waters, MS, RDN, CNSC, LDN

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.

A Deeper Dive into Seafood- Eating with purpose for Nutrition and Planet

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Date: December 2, 2020
Time: noon - 1 pm (Central time)

Seafood consumption has nearly doubled worldwide in the last decade, but fish stocks have not kept pace. Sea life at all levels of the food chain is at risk. Although plastics and other environmental issues have harmed the ocean, nearly all of this can drill down to one thing - consumption.  To ensure the vitality of our fish supply - and our continued nutritional benefit from them - we have to evolve our relationship with ocean’s resources and those that either farm or harvest them. The key is adaption in an effort to make the harvesting of fish and the rearing of fish more sustainable and nutritious for the long-term. In this webinar, learn about the changing shape of our oceans, how we are farming fish for nutrition and planet - all in an effort to provide a nutritious and sustainable protein for a growing population.

CPEU: 1.0
CPE Level: 1

Learning Objectives

1. The state of fish and seafood
2. How the state of depletion affects nutrition
3. Understanding the role of ethical aquaculture 
4. Frozen is the new fresh - for access and to lower price

Speaker

Jennifer Bushman

Jennifer Bushman is one of the food & lifestyle industry’s respected communicators, teachers and strategists. She has crafted a valuable brand that provides family meal solutions nationally, regionally and locally. For more than two decades, Jennifer has worked with brands like Kvaroy Arctic, Verlasso, Love the Wild, Blue Ocean Mariculture, Equator Coffees & Teas, Dole, Kraft, Unilever, and many more. She has worked within the sustainable seafood community for over five years creating relationships between the aquaculture community, NGO’s such as Monterey Bay Aquarium Seafood Watch, retailers and consumers.  In 2014, she made over 75 television appearances reaching 189 markets and nearly 40 million viewers.  She has taught thousands through her culinary school, Nothing to It!, and has been recognized numerous times by the James Beard Foundation and the International Association of Culinary Professionals as one of our nation’s top culinary communicators and teachers. In addition, Jennifer has authored the best-selling Kitchen Coach cookbook series, which provides families of all types simple solutions for getting dinner on the table – no matter if it’s a gourmet meal, cooking with kids or eating on-the-go.

2019 Webinars

2018 Webinars