Nutrigenetics and Nutrigenomics are exciting movements in the health and wellness field. Rich in biochemistry, nutrigenomics is a great tool to create evidenced-based recommendations for patients. In this presentation nutrition professionals will learn about:
Various options for genetic testing panels including pricing, lab information and reviewing results.
How to interpret genetic SNPs (Single Nucleotide Polymorphisms) in conjunction with patient symptoms and functional lab work to create the most precise meal plan and nutrition recommendations for your patients.
Various whole food and supplement options to support specific genetic variants.
This is a presentation meant to educate nutrition professionals on the cutting edge science of nutrigenomics, and how to implement it in clinical practice right away.
Upon successful completion of this one-hour course, the participant should be able to:
Choose a genetic testing panel that is right for you and your practice.
Interpret relevant SNP's with confidence.
Recommend whole foods and/or specific nutritional supplements to support your patient's specific biochemistry and goals.
Ashley Besecker, RDN, CD is the owner and founder of Crave Health, currently practicing and specializing in Nutritional Genetics and Genomics.
She attained her Bachelor of Science in Nutritional Science from Pepperdine University, and completed her dietetic internship at Vanderbilt University Medical Center and Monroe Carell Jr. Children’s Hospital. She is currently enrolled at Stanford University completing her specialization certificate in Genetics and Genomics.
She has completed continuing education in Genetics and Epigenetics from the University of Maryland, the University of Melbourne and Stanford University.
Ashley is a member of several functional medicine and genetic specialty groups including Dietitians in Integrative and Functional Medicine and the International Society of Nutrigenetics and Nutrigenomics.
She guest lectures at Pepperdine University and Is currently awaiting the publishing of her first study on genetically modified organisms in infant and toddler foods.