This product is free for those who attended FNCE® 2017.
Today's definition of health and wellness reaches beyond "good for you" and encompasses ethical issues such as animal welfare, production methods and sustainability, as well as what's not in the food (from preservatives to GMOs). Dietitians, as trusted, credentialed health professionals, are expected to navigate this emerging space within professional boundaries and with the mounting impact of social media. The challenge facing the profession is to leverage consumers' broad array of food beliefs as a bridge to communicating the tenets of healthy eating while operating within the professional code of ethics. During this session, the dietitians' professional code of ethics will be applied in case studies illustrating guard rails governing responsibility to clients and the profession and a roadmap to responsible communications when scientific evidence is limited. Emphasis will be on ethics in communications and business environments in retail grocery, media and food manufacturers.
CPE Level: 2
Learning Codes: 1050, 1010, 7210
- Describe the professional code of ethics for registered dietitian nutritionists through case study analysis.
- Effectively communicate to consumers on topics (i.e. clean label) with limited scientific support while maintaining trust and authenticity.
- Evaluate personal bias and the difference of opinion versus violation of the code of ethics to appropriately advise clients and promote foods within healthy eating habits.
- Annette Maggi, MS, RDN, LD, FAND
- Kathleen Zelman, MPH, RDN, LD
- Marianne Smith Edge, MS, RDN, FADA, FAND