Keynote speaker Dr. Jean-Claude Moubarac, PhD, discussed the health effects of ultra-processed foods. In his presentation “Drawing the Line: Ultra-processed foods and their significance for Canada’s dietary recommendations” he spoke about what he learned while involved in developing Brazil’s national dietary guidelines, and what lessons Canada can learn.
A professional presentation by Roxane Wagner (BScNutr 1994), MBA, RD, titled “A Dietitian’s Unexpected Path in the Field of Sustainability” included her experiences as a co-owner of a sustainable vacation retreat in Honduras.
The following research projects were presented by the students to an audience of over 60 people:
- Evaluating patient satisfaction with diet education handout and changes in clinical markers with the use of an ileostomy care pre-printed order set Caitlin Kaczowka, Kara Friesen, Tenielle Koob, Willow Landen
- Does food provided to children with developmental delays match their feeding age? Kellie Guan, Marissa Lindquist, Shandelle Stroeder
- Staff perceptions, attitudes and believes of food available in hospital Sarah Crawford, Taletha Bennett, Delaney Long, Kalyn Harvey
- Acute care formula preparation: Best practice and current practice Sophia Khan, Nadine Nevland, Becky Ostafie
- Client satisfaction of gestational diabetes mellitus education program provided by the metabolic and diabetes education centre: Is postpartum follow-up desired? Carmen Gorlick, Robyn Clarke, Amber Barrowman, Sara Amundson
- Current evidence vs. practice: Bone health in spinal cord injury Lori Malinowski, Taylor Molyneux, Karissa Weber, Jillian Ottman
- Meal delivery service model to alternate level of care unit: Impact on satisfaction and dietary intake Desiree Perras
- Evaluating enteral feeding strategies used in patients undergoing esophagectomy in the Saskatoon Health Region Wynee Mak, Jenna McAlpine, Kimberly Gignac
Congratulations to the Nutrition Class of 2017 on completing their internships!