Kindly view the below draft summary of workshops that will be taking place during the ICD 2021 Virtual Congress.

(Topic, Presenters, Draft Summary and Biographies)

  • Workshop fees are NOT included in the registration fee. Cost: R 500.00 (per person)
  • Click Here to register
  • Workshop recordings will not be made available, only live attendance and participation to take place
  • Workshops will take place 4 September 2021 - Times based on South African Time (GMT+2)
  • NOTE: Workshop times may change - should this impact the workshop you have booked to attend - you will be notified accordingly]


08h00 - 09h30 : Developing an international consensus on Entrustable Professional Activities and milestones for entry level dietetics.


08h00 - 11h00 : How to Publish in an International Nutrition Journal


15h00 - 18h00 : Managing the Emerging Epidemic of Food Allergy


11h30 - 14h30 : One Blue Dot – Showcasing how dietitians can influence and shape national policies on environmentally sustainable diets


08h00 - 11h00 : Podcasts and email marketing: Tune in to the perfect value-adds for Dietitians


11h30 - 14h30 : Qualitative research methodology in dietetics and nutrition


11h30 - 15h30 : Sports nutrition – through a wide angle international lens


15h00 - 18h00 : One Million Strong: Empowering dietitians to transform the food system - Sustainable Food Systems Master Class


08h00 - 11h00 : A Balancing Act: Ensuring optimal child nutrition and preventing conflict of interest


Further Details Below


1. Developing an international consensus on Entrustable Professional Activities and milestones for entry level dietetics.

Prof Danielle Gallegos (Australia)

Dr  Mary Hannan-Jones, Queensland University Of Technology (Australia)

Prof Eleanor Beck, University of Wollongong (Australia)

Dr Andrea Begley, Curtin University (Australia)

Ms Janeane Dart, Monash University (Australia)


Assessment of competence for entry-level practice is challenging. The next step from developing competency and accreditation standards are Entrustable Professional Activities (EPAs) and milestones. These describe the minimum tasks and performance level that a dietitian would be entrusted to perform independently (be safe to practice) at the point of entry into the workforce. A community of practice of dietetics educators across Australia and New Zealand conducted four targeted workshops involving academic and practice educators/supervisors with 103 dietitians in total.  These workshops used an iterative process to develop a draft framework with suggested EPA wording and example milestones.  Milestone descriptors were subsequently developed by a subset of the community of practice members.  The resultant work was developed into a consensus survey sent to workshop participants (n=98) to establish level of agreement and respondents (n=36) provided valuable feedback regarding the proposed EPAs and associated milestones. High levels of agreement were reached on proposed EPAs and milestone descriptors and every comment was analysed and integrated. The four EPAs (i) Develops and implements a nutrition intervention (ii) Facilitates a food, nutrition and/or lifestyle conversation (iii) Performs professional activities/projects. (iv) Works as part of a team, together with the milestone descriptors, provide a framework for discussion between students, academics and educators supporting the development of shared mental models of entry-level competence. Development of supporting resources to guide competency based assessment decisions were also developed to further support implementation of EPAs and milestones in practice.


This workshop will describe the development of the EPAs and milestone and workshop the use of EPAs in practice. It aims to explore the transferability of these four EPAs in dietetics education across countries.


Presenter Biographies – Click Here



2. How to Publish in an International Nutrition Journal

Deputy Editors, Public Health Nutrition, Cambridge University Press:

Prof Salome Kruger, North-West University (South Africa)

Dr Mieke Faber, South Africa Medical Research Council (South Africa)

Prof Sandra Capra, University of Queensland (Australia), Former President of the International Confederation of Dietetic Associations


The purpose of the workshop is to support and empower scientists to prepare scientific publications for international Nutrition journals. The number of publications by younger scientists in high impact international Nutrition journals is relatively few, although an increasing number of publications of young scientists are now published in open access journals with high page fees, but without a solid review process, as well as in predatory journals. Furthermore the younger authors are seldom in a leading author position, namely first or last author. There are many opportunities for early career researchers to collaborate in cutting edge research in their countries. With opportunities to develop writing skills more young scientists could feature as lead authors of publications in international Nutrition journals.


Target audience

The workshop will be useful for postgraduate Nutrition or Health Science students, early career scientists, or senior scientists with limited experience who plan to submit scientific papers to international journals.


Presenter Biographies – Click Here


3. Managing the Emerging Epidemic of Food Allergy

Mrs Raquel Durban, Asthma & Allergy Specialists (United States)

Mrs Marion Groetch, Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai (United States)

Dr Carina Venter, University of Colorado Denver School of Medicine | Children’s Hospital Colorado (United States)

Dr Rosan Meyer, Imperial College (United Kingdom)

Dr Isabel Skypala, Royal Brompton & Harefield NHS Foundation Trust and Imperial College, London (United Kingdom)
Dr Berber Vlieg-Boerstra, OLVG and Hanze University of Applied Sciences Groningen (Netherlands)

Dr Vicki McWilliams, Telethon Kids Institute (Australia)

Dr Merryn Netting, Adelaide's Women's and Children's Hospital and South Australian Health and Medical Research Institute (Australia)

Ms Lindsay Archibald-Durham, Wits University Donald Gordon Medical Centre (South Africa)

MODERATOR: David Fleischer, University of Colorado Denver School of Medicine | Children’s Hospital Colorado (United States)

Food Allergy has been termed, the “second wave of the allergy epidemic”, with the prevalence reaching up to 10% in some developed countries. Data from China, South Africa and Ghana, have indicated that food allergies are also on the rise in developing countries, indicating increased need to share dietetic experience between countries.  Dietitians play a crucial role in managing this emerging food allergy epidemic from prevention to management having to consider the best treatment with available food resources.

This workshop aims to discuss food allergy as a specialist dietetic field, utilizing world-renowned speakers from across the globe and from a variety of settings. Speakers will provide scientific background including current best clinical practice in dietary management and will incorporate real-life cases that require participation from attendees to ensure maximum learning.

The workshop will address dietetic food allergy management across different health systems. Attendees will be given an overview on the worldwide epidemic, the principles of dietary management, and cow’s milk allergy management- a food allergy that is common across all countries –will be discussed in greater detail. The controversies surrounding food allergy prevention will be debated by reviewing the scientific basis and then comparing regional guidelines in the context of WHO guidance on breastfeeding, local resources and cultural diets. We will emphasize the importance of supporting breastfeeding for allergy prevention including practical guidance. A panel discussion with complex cases will end the workshop, allowing participants to share their experience and gain further knowledge to apply in their own settings.


Presenter Biographies – Click Here


4. One Blue Dot – Showcasing how dietitians can influence and shape national policies on environmentally sustainable diets

Dr Clare Pettinger, The British Dietetic Association (United Kingdom)

Jo Lewis, The British Dietetic Association (United Kingdom)

Mrs Louise Symington, The British Dietetic Association (United Kingdom)

Mrs Ruth Harvey, The British Dietetic Association (United Kingdom)


The serious policy issue of climate change is high on the international agenda. This creates exciting new opportunities for dietitians to help shape future dietary recommendations to balance environmental impact with human health needs. How can the dietetic profession lead the necessary changes to maximise on these opportunities?

This workshop will use the BDA’s seminal One Blue Dot environmentally sustainable diets toolkit as an exemplar. We will showcase how, by using a structured, consultative, co-design approach, essential progress has been made, and the project achieved dynamic support for dietitians to become advocates on environmentally sustainable diets.

The session will outline the project, including the scope and timelines, as well as the challenges that arose and how they were overcome. Essential learnings on member and stakeholder engagement will also be highlighted. A creative and interactive session will engage participants to start modelling one of the toolkit elements for use in their communities.

Participants will take away insights into a successful process and method for toolkit development, plus input into conversations on future developments in the field of environmentally sustainable diets. By attending this workshop, Dietitians will gain an insight into how to influence, and shape discussions, on this extremely important topic.


Presenter Biographies – Click Here


5. Podcasts and email marketing: Tune in to the perfect value-adds for Dietitians

Dr Maree Ferguson, Dietitian Connection (Australia)

Miss Kate Agnew, Dietitian Connection (Australia)

Ms Melissa Joy Dobbins, Sound Bites (United States)


This workshop will help you understand, leverage and maximise the value of marketing (both email and podcast) so that you can build your brand, increase engagement with your audience and boost return on investment.


“Email is 40 times more effective at acquiring new customers than Facebook or Twitter.” [Source: McKinsey] Savvy marketers know e-newsletters are more effective than using social media. If you’re not currently sending one out, you’re missing a valuable channel for reaching current and prospective clients, using a platform they’re comfortable with and turning to consistently. 


Are you already an avowed fan of podcasts – but a bit wary of creating your own? Learn how to quickly, easily and cost-effectively add this on-trend communication tactic to your marketing toolbox. Podcasts are ideal for both listeners and marketers. For the listening audience, a podcast is the ideal on-the¬go medium for staying current on nutrition news, gaining insights and being inspired by fresh, current thinking. For you as a dietitian, a podcast is a simple¬to¬produce medium, with minimal investment required, that will help you reach new audiences with your messaging – when and where it’s most convenient for them. Join established dietitian podcasters who have earned a loyal and ever-expanding audience as they share key learnings on starting a podcast and how to pitch yourself as a guest speaker in the world of podcasting.


Walk away with an understanding of current trends in email marketing and podcasting; tips on pitfalls to avoid as you get started; winning strategies to secure and grow an audience; and actionable steps to get up and running quickly.


Presenter Biographies – Click Here


6. Qualitative research methodology in dietetics and nutrition

Florian Kroll, University of the Western Cape (South Africa)


The research landscape in dietetics and nutrition is increasingly faced with questions that aim to explore the in-depth meaning or the holistic description of phenomena. As such, researchers actively engage knowledge-holders to reveal their ‘story’ instead of enumerating mere numbers. Perceptions and experiences of people regarding food and nutrition-related matters and participatory endeavours for directing health policies and practices are just a few examples of topics in current nutrition research that are best explored by qualitative research designs.

This proposed workshop tries to inspire researchers in the field of nutrition and dietetics to use the qualitative methodology confidently and provides guidance from the planning to publishing qualitative research. The workshop equips participants with knowledge of different qualitative designs, presents a toolbox of data collection methods and will further de-mystify analysis and rigour in qualitative research. Both presenters will underpin the content of this workshop with examples of their qualitative work in the fields of traditional food knowledge, food environments, health promotion and knowledge co-production to inform food systems’ policy and governance in South Africa


Presenter Biographies – Details Coming Soon



7. Sports nutrition – through a wide-angle international lens brought to you by pines – Professionals in Nutrition for Exercise and Sport

Ms Shelly Meltzer & Prof Fiona Pelly PINES

Ms Jacque Scaramella U.s. Olympic & Paralympic Committee (United States)

Dr Sharon Madigan Sport Ireland Institute (Ireland)

Mrs Catalina Fernandez Costa Rica Olympic Committee (Costa Rica)

Mrs Joanne Mirtschin Australian Institute Of Sport (Australia)

Ms Kinita Kadakia Patel, Ms Rachael Mack, Dr Nancy Clarke


Travel is likely to be a consideration for competition in sport, and for many athletes, this may involve challenges and stress in maintaining optimum nutrition whilst in foreign environments. Jet lag, travel fatigue, acclimatization, absence of familiar foods and supplements in foreign countries, food safety and availability, food allergens, different food cultures and systems, can all impact tremendously on performance.

Dietitians working in sport around the world can play a key role in offering support and practical solutions for all of these challenges.


Goals of this workshop:

In this workshop we will explore how athletes need to negotiate different food cultures and systems around the world and find practical solutions to meet their specific performance goals. Discussions will be led by PINES dietitians with extensive experience in working at the face front of sport in various countries around the world. This networking opportunity will allow participants to get first- hand information and tap into resources that will be relevant in practice when working with travelling athletes and teams, of all levels. Participating in the workshop will provide the opportunity to share experiences, develop tools and resources, and extend the global network and visibility of evidence-based sports nutrition practice.


Presenter Biographies – Click Here



8. One Million Strong: Empowering dietitians to transform the food system - Sustainable Food Systems Master Class

Mr Chris Vogliano, Massey University (New Zealand)

Ms Kate Geagan and Ms Sherene Chou (United States)

Ms Sharon Palmer (United States)


Target audience

Dietitians and health professionals seeking to advance their understanding of how sustainable food systems can help improve food and nutrition security for present and future generations.


CPE Level II


Learning Needs Codes: 1070 Leadership, critical and strategic thinking; 8018 Environmental, agricultural, and technologic influences on food systems; 4070 Food security and hunger; 6080 Training, coaching, and mentoring; 2000 Science of Food and Nutrition


Motivation for the workshop

Modern food systems are a leading cause of greenhouse gas emissions, biodiversity loss, and both over and undernutrition. This comprehensive workshop will define pressing issues, share the latest evidence and frameworks, and introduce a systems-based approach on how dietitians can promote a more sustainable and resilient food system for both people and the planet.


Presenter Biographies – Click Here



9. A Balancing Act: Ensuring optimal child nutrition and preventing conflict of interest

Jane Badham, Independent Consultant (South Africa)
Fiona Watson, UNICEF East Asia and Pacific Regional Office (Thailand)
Alissa Pries, Helen Keller International’s Assessment and Research on Child Feeding (ARCH) Project (United Kingdom)
David Clark, Independent Consultant (United States)
Phillip Baker, Deakin University (Australia)
Stuart Gillespie, International Food Policy and Research Institute and Institute of Development Studies (United Kingdom)


As food systems become more complex and more crucial in preventing malnutrition, dietitians / nutritionists need to remain focused on providing advice that is based on the best available evidence and is in the best interests of the public. Through our work, dietitians / nutritionists develop relationships with a variety of businesses and organisations. These can be important for many good reasons but we need to vigilantly establish independence from powerful stakeholder influence. Interest in optimal child nutrition has never been greater. Health professionals and parents recognise that early nutrition impacts lifelong health but this can work against public health as it makes them susceptible to unsupported claims. The highly lucrative commercial market for infant and young child feeding was valued at USD 70 million in 2018 and is expected to reach USD 92 million by 2024, with the highest growth in low- and middle-income countries (LMIC). We’ve all faced compromising situations as we work with the private sector.


How do we avoid conflict of interest to ensure optimal infant and young child feeding? This workshop will:

  • Profile the changing food environment for children
  • Outline the latest research on what children are being fed and why even seemingly positive initiatives can be problematic
  • Consider conflict of interest in context of the growing childhood obesity epidemic
  • Share a government experience in addressing the challenges of the food environment
  • Encourage group discussion and debate based on real life scenarios
  • Engage a panel of experts on their opinions and experiences



Participants will leave with a greater understanding of the complexity and dangers of conflict of interest in infant and young child nutrition.


Target audience:

Those who work in infant and young child nutrition in the public and private sectors