2018-2019 Past Presentations & Handouts

May 7, 2019

Chef Barry Strand

Perfect Pairings: The Art and Science of Food and Wine Pairings​

April 17, 2019

Nicole Rubenstein

The Ups and Downs of Low Carbohydrate Diet for DM

March 27, 2019

Rachel Hurshman

Worksite Wellness Program Development

February 27, 2019

Dr. Susan Gould, PhD, RDN

Creative Nutrition Education Programs

January 16, 2019

Dr. Christopher Depner

Integrating Nutrition: Sleep and Circadian Physiology in Health and Metabolic Disease

November 13, 2018

Leanne Ray

Utilizing Blogging and Social Media Creatively to Reach Consumers Where They Are

October 17, 2018

Dr. Michael Carolan

What does it mean to think sociologically about food systems?

September 25, 2018 

Dr. Alana Cline

Public Policy 2018



9 Health Fair at Campion Adventist Church in Loveland, CO on Sunday morning April 23, 2017.


What Else Is Out There?


This past weekend I had the opportunity to participate in one of the largest volunteer driven, non-profit health and education programs in the nation. 9Health Fair provides people in the community access to an array of free and low-cost health screenings and resources. As a Registered Dietitian I was happy to provide nutrition education after assessing the participant’s short questionnaire responses. 


During my break, I decided to check out the other health provider booths. Much to my surprise I found a cooking demo. I was excited to see even more nutrition promotion! Unfortunately, I was not impressed with the product being advertised. I asked the presenter her background and she gladly told me she was a “natural remedy fanatic”. She was making homemade almond milk with honey and coconut oil and also had a flier advertising wheat grass as a cure for disease.


As dietitians, I believe it is important to educate our patients and clients about how to find credible health information. I personally advise mine to look at evidence based recommendations, always question a diet if it seems too good to be true and to speak with their physician before starting any supplement or restrictive diet program. There are too many false claims and fad diets out there that aren’t always obvious. Prepare your community to look for the red flags!


Haley Hughes M.S, R.D


Colorado Beef Tour

On Saturday May 6, 2017, Northern Colorado District Dietitians & guests boarded a private bus,

courtesy of Julie Moore, MS of the Colorado Beef Council. The bus took us first to the JBS

Operation and Feedlot in Kersey where we were introduced to the largest cattle feeding

corporation in the world. The Feed Lot Manager, Tony Bryant, PhD, answered numerous

questions about beef nutrition & operations. The bus took us on a tour of the feedlot; we saw

how feed was processed and mixed, transported to the animals, and how the animals were

monitored. Most beef animals are harvested before 24 months of age. Many countries

require beef from animals younger than 30 months due to the “mad cow disease” problem in

2003 in the United Kingdom. We learned about the use of antibiotics for treating common

cattle diseases, and the rigorous testing to ensure that meat is safe for consumption.

From JBS, we were driven to the Coyote Ridge Ranch, a 5 th generation purebred cattle breeding

ranch, on 900 acres in LaSalle, CO. Jane Evans Cornelius, owner, and her family gave us access

to various stages of the operation. Their knowledge of the breeding business and their pride in

the animals produced, was evident. Genetic traits are tracked and determine the desirability

and value of cattle. Jane Evans explained the carefully plotted, long-term breeding program.

We noted that the family worked with the cattle on foot or horseback, in order to keep the

cattle calm and undisturbed by noisy equipment.

An outdoor picnic lunch was provided by the Colorado Beef Council; we continued discussion

with our hosts at Coyote Ridge Ranch. We lunched near a pen with a cow and her twins who

were being closely watched for stress & difficulties. Their cows give birth in March & April so it

has been a busy time at this ranch.

Our bus took us back to our initial meeting place. Julie gave us complimentary sunglasses, and

an updated hand-out on the nutritional content of beef, comparing grass fed/finished with

grass fed/corn/grain finished beef. There is .8 grams more saturated fat, 1 gram more

monounsaturated fat, and .03 grams less omega 3 fat, in a 3.5 ounce serving of grain finished

beef, than in grass finished beef. The protein, zinc, and iron content do not differ.

As consumers, we are fortunate to have many choices at the supermarket. When the nutrient

composition is not significantly different, then taste, cost & personal preference are

factors to consider.

Submitted 5/11/17 by Lana Olsson MS RD CSG LD

Membership Chair NCDA