Management in Pregnancy: Current Recommendations for RDNs
MANAGEMENT IN PREGNANCY: CURRENT RECOMMENDATIONS FOR RDNS
This webinar will strengthen RDNs confidence in providing evidence-based prenatal care. It will allow them to stay current with nutrition guidelines and recommendations for healthy pregnancies and special conditions in pregnancy. Participants will work through some case studies to practice counseling and nutrition management strategies with the goal of improved outcomes for mom and baby.
Upon successful completion of this one-hour course, the participant should be able to:
  • Describe key physiologic adaptations that occur during pregnancy.


  • Interpret and apply gestational weight gain guidelines based on pre-pregnancy BMI.


  • Summarize current evidence-based nutrition and lifestyle recommendations for pregnancy.


  • Identify special populations and conditions in pregnancy and outline appropriate nutrition management strategies.
Live Webinar Date: May 21, 2026   (04:00 PM - 05:00 PM Eastern Time) (US and Canada)
Expiration Date: May 11, 2027
Performance Indicators/Learning Objectives: 9.1.5, 11.3.3, 5.1.2, 10.3.1
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Total Cost: 1 Site Credit
About the Presenter: Stacy Bevan, MS, RD
Stacy Bevan

Stacy Bevan, MS, RD is a professional practice associate professor for the Nutrition, Dietetics, and Food Sciences Department at Utah State University (USU). She is part of the dietetics faculty and teaches courses on Food Literacy and Maternal and Child Nutrition, and previously on the Science of Food Preparation. Stacy is passionate about teaching and learning anything as it relates to food and nutrition. She was awarded the Young Dietitian of the Year award by the Utah Academy of Nutrition and Dietetics and as well as teaching awards by her department and by the North American Colleges and Teachers of Agriculture. She has utilized blended learning approaches in her courses and is interested in its impacts on student learning and satisfaction. She hopes to help her students develop healthy relationships with food through food literacy education and sensory experiences to enable them to positively influence their families, communities, and future clients.