100th OAND Annual Conference

The OAND recorded Conference is available. This year we celebrated the 100 Ways to be a Dietetics Professional, including educational sessions on professional development, entrepreneurship, clinical, community, counseling, foodservice, and diversity, equity and inclusion. Attendees can receive up to 10.5 recorded continuing education hours. This year's event was held on a virtual platform and will be available for six months.

Our keynote speakers, Teresa Turner, MS, RD, LDN, SNS, FAND, Krista Yoder Latortue, MPH, RD, PMP, PBA, FAND will teach us how to "Bridge the Gap" and improve cultural humility between the demographics. The closing general session, presented by Chef Abbie Gellman, MS, RD, CDN will teach us culinary techniques to meet the needs of our clients.

The sessions include:

  • Bridging the Gap: Cultivating Anti-racism Among Nutrition Professionals
    Teresa Turner, MS, RD, LDN, SNS, FAND
    Krista Yoder Latortue, MPH, RD, PMP, PBA, FAND
  • Are You Ready for Future Dietetics Practice?  Use Design Thinking to Evolve Your Career at Any Stage
    Julie Jones, MS, RDN, LD
  • Creative Connections - Using Podcasting to Inspire Health Behavior Change
    Jenny Pitcher, RDN, LD, CHWC, RYT-200
  • The Many Hats of a NICU RD: Connections between Nutrition and Lactation
    Anna Busenburg, RDN, CSP, LD, CLC
    Wendy Cruse, RDN, CSPCC, CLS, CD
    Jessica Thornton, RDN, CSP, CLC, LD
  • Let’s Have a Conversation: Application of Dialogue Learning in Community Nutrition Education Programming
    Cindy Conway, MS, RDN, LD
    Amy Habig, MPH, RDN, LD
    Amy Hollar, MS, RDN
    Cheryl Spires, MFCS, RDN, LD
  • The Cultural and Culinary Relevance of Food and Nutrition from Farm to Table
    Kim Kirchherr, MS, RDN, LDN
  • The Business of School Food Service: Past, Present, Future
    Sarah Carlson, MS, RD, LD
    Lauryn Palgut, MS, RDN, LDN
    Maureen Pisanick, RDN, LD
  • Myths and Realities About Future Requirements for Registered Dietitians
    James Swain, PhD, RD, LD
  • Examining Race as a Metric in Healthcare: The Good, the Bad, and the Ugly
    Candice Jones, MEd, RD, LD, CDCES, FAND
    Suzanne Summer, PhD, RD
  • Changing the Conversation:  Culinary Techniques to Meet the Needs of a Clients Diagnosis Without Sacrificing Flavor for Aging/Geriatric Diseases
    Chef Abbie Gellman, MS, RD, CDN

ATTENTION STUDENTS:  The Sponsor A Student Initiative (SASI) has received funds from a generous group of members to discount student registrations.

Check out the Annual Conference Schedule, Sessions, and Speaker information

Registration rates

Member  $99  
Retired Member $29  
Students $29 Currently $50 off Sponsor-A-Student-Initiative (SASI) Discount $29)  
Non Member $149  


Register online today!

Thank you to our Sponsors


Computrition, Inc.
Ohio Beef Council


Abbott Nutrition
Daiya Foods

The Emily Program

Real Food Blends


Accreditation Council for Education in Nutrition and Dietetics
American Dairy Association Mideast
Kate Farms
Mead Johnson Nutrition
Ohio Poultry Association


If you have any questions, please contact the OAND office at 614-436-6131 or jeannine@eatrightohio.org.