Conferences, Events and CEU’s

Listed below are upcoming events to help Dietitians get their required CEU’s

Conferences & Expos

2023 NDAND 'Nourishing Health' Nutrition Symposium & Expo

Our 2023 'Nourishing Health' Symposium & Expo was held virtually March 7th and 8th, 2023! See the event page for details!

2022 NDAND 'Nourishing Health' Nutrition Symposium & Expo

Our 2022 'Nourishing Health' Symposium & Expo was held virtually March 8th and 9th, 2022! See the event page for details!

6th Annual Culinary Nutrition Conference

** The conference is approved for 8 CEUs by the Commission on Dietetic Registration. ** For more information and registration, visit the link below!

Webinars

FREE Webinar from Soybean Council & The Soyfood Council!

Science Supports the Benefits & Safety of Soyfoods and Ways to Incorporate Soy into Everyday Meals

NDAND is excited to present a learning opportunity brought to you by our 2022-23 Annual GOLD Sponsors – ND Soybean Council & The Soyfoods Council! (1 CEU credit)

Presented by Linda Funk and Dr. Mark Messina, PhD

Webinar Recording

Presentation Slides

Recipes:

Mapo Tofu with Ground Pork OR Soy Crumbles

Tofu Chocolate Peanut Butter Tart

Tofu Mayo Chicken

Research Articles

https://www.ncbi.nlm.nih.gov/pubmed/35325028

https://www.ncbi.nlm.nih.gov/pubmed/36906147

NDSU Extension – Field to Fork

2023 ‘Field to Fork” weekly webinars

Topics that will be covered are:

  • February 15: Well-Designed Flowerbeds Can Increase Vegetable and Fruit Yields – Don Kinzler, Extension agent, horticulture, NDSU Extension – Cass County.
  • February 22: New and Promising Vegetable Varieties – Tom Kalb, Extension horticulturist, NDSU.
  • March 1: Keep Your Produce Safe From Home to Market – Shannon Coleman, associate professor and Extension food safety specialist, Iowa State University.
  • March 8: What Gardeners Should Know About Pesticides – Andrew Thostenson, Extension pesticide safety specialist, NDSU.
  • March 15: Safely Using a Steam Canner to Preserve the Bounty of the Harvest – Barbara Ingham, professor and Extension food safety specialist, University of Wisconsin-Madison.
  • March 22: On the Pulse of Healthful Eating: From Vegetables to Dry Beans – Julie Garden-Robinson, professor and Extension food and nutrition specialist, NDSU.
  • March 29: Food Safety Considerations in Organic Produce – Londa Nwadike, associate professor, Kansas State University and University of Missouri.
  • April 5: Recognizing Common Tomato Problems and Emerging Diseases in Outdoor and Protected Environments – Esther McGinnis, associate professor and horticulture specialist, NDSU.
  • April 12: From Freezing to Canning: The Role of Temperature in Preserving Food – Karen Blakeslee, Extension associate, Kansas State University.
  • April 19: Common Insect Pests of Vegetable Gardens – Janet Knodel, professor and Extension entomologist, NDSU.
  • April 26: What Does Time Temperature Control Mean for Food Processors/Entrepreneurs? – Byron Chaves-Elizondo, assistant professor and Extension food safety specialist, University of Nebraska – Lincoln.

https://www.ag.ndsu.edu/fieldtofork

Other CEUs & Resources!

Academy Resources

The Academy offers regular opportunities for CEUs; please check back regularly for updates.

CDR Resources

CDR offers regular opportunities for CEUs; please check back regularly for updates.

N&D 590: ENTREPRENEURSHIP IN NUTRITION & DIETETICS

The department of Nutrition and Dietetics at the University of North Dakota is offering a unique online course this spring to help nutrition professionals build their own business! This is a graduate level course that offers a fun and exciting way to develop a professional nutrition practice and earn CEUs. For anyone interested in more details on applying and enrolling in this course can contact the program director Anne Bodensteiner: anne.bodensteiner@und.edu.