IMPROVING IRON STATUS: CONNECTING NUTRITION RESEARCH TO DIETETIC PRACTICE
This webinar will address iron deficiency, its causes and how to identify and address it in VARIOUS POPULATIONS. Discussion will use case studies and examples and direct application of clinical research to practice.
Upon successful completion of this one-hour course, the participant should be able to:
Evaluate RCTs and other studies of iron supplementation on iron status in various populations.
Evaluate iron status of various individuals, using evidence-based methods.
Identify iron deficiency and iron deficiency anemia in various individuals, using evidence-based methods.
Apply research-based conclusions to dietetics practice, and answer client / patient questions about the difference between supplementation, fortification, and other forms of dietary iron and their bioavailability.
About the Presenter: Diane DellaValle, PhD, RDN, LDN
Dr. DellaValle earned her doctorate in human nutrition with minors in human epidemiology and community nutrition from Cornell University. She also earned a master’s degree in nutritional sciences from Penn State University and her BS in Nutrition and Dietetics from Marywood University. Since earning her doctorate, Diane has served in multiple research and faculty positions in the US government and academia, and is currently at King’s College where she teaches in an online graduate program. Dr. DellaValle is a member of several national organizations, including the Academy of Nutrition and Dietetics, and the American Society for Nutrition.
"As a Registered Dietitian-Nutritionist and Nutrition Scientist, my career is focused on how to optimize diets and /or foods for health. My personal research is concentrated on iron deficiency and its functional outcomes in women, and over the past 10 years I have been examining iron deficiency of both athletes and non-athletes and impacts on cognitive and physical performance. Also, during that time, I have been working with a multidisciplinary research team of agriculturists, plant breeders and food scientists to enhance the iron concentration and bioavailability of staple food crops around the globe. At the end of the day, I am interested in solving any nutrition-related problem posed to me and my students. As nutritionists, we need to have a wide breadth and depth of expertise in nutrition science, as well as clinical experience. My passion is to train the next generation of dietitians and nutritionists, who need to be the ultimate collaborators, in order to help advance the field of nutrition in any way possible."