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DAY 1

Plenary Sessions:

• Better never stops – A powerful Story of transformation: Dr Paul Wood
• ‘Better’ v ‘Best’ practice – an ethical and cultural kōrero: Nicky McCarthy, Julie Carter, Kate Syers, Jo Tamaki, Leigh O’Brien, Jasmine Walton, Nick Denniston, Christina Cullen

Streams:

Allergy

• Lifting the lid on Food Chemical Intolerances: Dr Merryn Netting
• Nutrition Strategies for allergy prevention: Dr Debbie Palmer

Mental Health

• Nutrition interventions in severe mental illness: Dr Scott Teasdale
• Feeding your Brain – the role of nutrition in depression and anxiety: Dr Jane Elmslie
• A community approach to mental health: Jo Tamaki
• The impact of COVID-19 on eating disorders: Sylvia Pyatt
• A private practice approach to mental health & disordered eating: Kate Syers
• Disordered Eating – a parent’s perspective: Rebecca Toms – EDANZ

Gerontology

• Dietitians in Aged Residential Care – advocating for change: Dietitians Australia
• Developing Australian New Zealand guidance for identifying and managing malnutrition and frailty in the community: Shelley Roberts
• The effect of International Dysphagia Diet Standardisation Initiative (IDDS)-tailored interventions on staff knowledge and Texture-Modified diets (TMDs) compliance in aged-care facilities: Sharon Wu
• Chronic diarrhoea in older adults: how common is it and what is the impact on residents living in care?: Leigh O’Brien
• Malnutrition screening, diagnosis and treatment in South Island Hospitals: Catherine Wall

ICU & Research in Practice

• Organ Failure in Intensive Care: Professor John Windsor
• Evaluating Gut Dysfunction in Intensive Care: Varsha Asrani
• Research in Practice: Dr Andrea Braakhuis & Dr Sue MacDonnell
• Dietitian-led functional bowel disorder education groups are an effective way to manage waitlists in a NZ healthcare service: Anna Sloan
• Reaching out for more effective management of malnutrition outpatient referrals: Anna Sloan

DAY 2

Plenary Sessions:

• To fuss ot not to fuss? What dietitians can do for the fussy eater: Dr Amy Lovell
• Keynote address: Karena & Kasey Bird
• Cultural safety and what this means for us: Iris Pahau & Julia Sekula

Streams:

Sustainable Food Systems

• Ending Hunger in Aotearoa by 2030: Lisa Booth – Kete Kai
• What is a food parcel?: Tammie Stroman – Kore Hiakai
• The middle-man matters – Re-distributing NZ’s surplus food: Gavin Findlay – The NZ Food Network
• A rights-based approach to food availability: Christina McKerchar
• Food loss in the New Zealand horticultural sector: Meg Thorsen

Gastroenterology

• Medical Management of Ehlers-Danlos Syndrome: Dr Jenny Keightley
• Genetics & Diagnosis of Ehlers-Danlos Syndrome: Dr Alexa Kidd
• Ehlers-Danlos Syndrome in Practice – Case-Studies and Panel Discussion: Sarah Melton & Adrienne Speedy

Diabetes & Health technology

• New Medications in the management of Type 2 Diabetes: Dr Niranjala Hewapathirana
• Advancement of insulin pump therapy in NZ with CGMS technology: Dr Martin De Bock
• Te Hononga Oranga (The Joining together of wellness ): A Whakawhanaungatanga approach to a Diabetes Health Service: Hamish Johnstone
• Views and experiences from health professionals providing dietary advice to women diagnosed with gestational diabetes mellitus in New Zealand: Preliminary findings from a qualitative study in 2020/21: Sylvia North

DAY 3

Plenary Sessions:

• The Great Debate: The Ministry of Health Eating & Activity Guidelines for Adults are synonymous with sustainable practice: Fiona Windle, Nickie Hursthouse, Evelyn Mete, Claire Gibson, Rob Beaglehole, Summer Wright, Rebekah Jones, Tyla Goodsell-Matthews

Streams:

Public Health & Food Industry

• Food Reformulation – The transformation over the last 13 years: Dave Monro
• Non-perishable Meal in Minutes Kit: Jennie Verstappen
• HSR 5 year review update: Rebecca Doonan
• Food Industry initiatives supporting a health Aotearoa: Members of the DIFI SIG
• Learnings from the Beehive: Rob Beaglehole
• Panel Discussion: The interaction of the public health sector and the food industry: Dave Monro, Jennie Verstappen, Rebecca Doonan, Charlotte Moor, Rob Beaglehole 

Dietetic-led pathways and novel approaches to dietetic care

• Chronic nausea and vomiting pathway, Waitemata district health board: Amanda Whitford
• Development of an innovative expert gastroenterology dietitian outpatient model of care: Catherine Wall
• Are Inflammatory Bowel Disease patients’ expectations met by dietetic services?: Nicky McCarthy
• Exploring the impact of work-integrated learning on the mental health of dietetics students: supervisor perspectives: Reena Soniassy-Unkovich
• The prevalence and practice impact of weight bias amongst New Zealand registered dietitians: Rajshri Roy
• Preventing future weight regain post bariatric surgery – barriers and enablers reported by CM Health patients: Gypsy Bullen

Paediatrics

• Māori First Foods: A Māori centred approach to understanding infant complementary feeding practices in Māori Whānau: Hannah Rapata
• The effect of mild sleep loss on dietary intake and food type choices in children: A randomized cross-over trial: Silke Morrison
• Starting complementary feeding with vegetables only increases vegetable acceptance at nine months: a randomised controlled trial: Jeanette Rapson
• Evaluation of a Triple P community based family intervention ‘Positive Parenting and Active Lifestyle’ (PPAL) in Waitematā and Auckland area: Gabrielle Orr
• A qualitative approach to understanding young child feeding practices of Māori and Pacific parents in Auckland, New Zealand: Gabrielle Orr