Dietitian Course: Adapting and Adjusting: How to Become A Stronger, More Resilient Nutrition Professional

ADAPTING AND ADJUSTING: HOW TO BECOME A STRONGER, MORE RESILIENT NUTRITION PROFESSIONAL

In both our personal and professional lives, we are often faced with situations that require us to adapt and adjust. Sometimes this is so easy we act without thinking about what to do next. But other times we struggle with the emotions and decisions involved in these circumstances. This session will focus on how nutrition professionals can adapt and adjust to uncertainty with less personal stress and interpersonal conflict by developing and maintaining a strong, resilient mindset.

Upon successful completion of this one-hour course, the participant should be able to:

Identify personal barriers to adapting and adjusting to change.

Set one to two goals for dealing with change in professional situations.

Discuss one strategy and two tips for becoming stronger and more resilient.

Live Event Date: Apr 15, 2021

Expiration Date: Apr 15, 2024

Performance Indicators/Learning Objectives: 1.6.2, 3.1.3, 4.2.8, 14.1.8

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1

Total Cost: $18 ($18.00 per credit)

About the Presenter: Amy Myrdal Miller, MS, RDN, FAND

Amy Myrdal Miller, MS, RDN, FAND,is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. Prior to starting her own company in 2014, Amy worked in public relations, clinical nutrition research, the food industry, and for a leading culinary college. Today, Amy works with a variety of clients across the food system, including seed companies, commodity boards, non-profit organizations, and national brands. She also writes a monthly column for Produce Business magazine.

Amy has presented at more than 250 state, national, and international conferences the past 10 years, including the world-renowned Aspen Ideas Festival in 2017. She gave the Lenna Frances Cooper Memorial Lecture at FNCE in 2015.

Amy has served in many leadership roles with the Academy of Nutrition and Dietetics including serving as chair of the Food & Culinary Professionals (FCP) Practice Group. She is currently serving as the FCP Delegate for the Academy House of Delegates as well as the FCP 2023 Culinary Workshop Chair. Amy served as president of the California Academy of Nutrition and Dietetics in 2016-2017 and president of the Northern Area District in 2013-2014.

Amy received her B.S. in dietetics from the University of California, Davis, completed her dietetic internship at the University of Minnesota Hospital and Clinics, and earned her M.S. in nutrition communication from Tufts University Friedman School of Nutrition Science and Policy.

A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live outside Sacramento, California.