Culturally Inclusive, Lactose Intolerant-Friendly Recipes and Cook-Along
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Tessa Nguyen, MEd, RD
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Continuing Education
New England Dairy brings together food, nutrition, and health professionals to discuss how dairy foods are part of nourishing people and communities, while also being mindful of the planet.
Presented October 25, 2023
Presented May 23, 2023
Rethinking Methane: Animal Agriculture’s Path to Climate Neutrality
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration.
Frank Mitloehner, Ph.D.
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Presented May 10, 2023
Lactose Intolerance Considerations Across Diverse Populations
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration.
Constance Brown-Riggs, MSEd, RDN, CDCES, CDN & Tessa Nguyen, MEd, RD
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Presented February 8, 2023
Food Is Not the Sum of Its Parts: Uncovering the Magic of the Food Matrix
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Marie Spano, MS, RD, CSCS, CSSD
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Presented January 26, 2023
Where Our Milk Comes From: A Conversation with a New England Dairy Farmer
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration. 1 CEU credit for SNA possible with submission of certificate of completion.
Presented by: Melissa Griffin, dairy farmer & musician, Clessons River Farm Buckland, MA and Amanda Aldred, RD, SNS
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Presented November 30, 2022
How to Make a Recipe Yours: Writing & Developing without Copying or Appropriating
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Breana Lai Killeen, MPH, RD & Charlotte Rutledge
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Presented October 25, 2022
How to Talk About Food: Best Practices for Culturally Appropriate Conversations
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Breana Lai Killeen, MPH, RD
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Presented April 5, 2022
From Farm to Fridge: Milk Processing Live Virtual Tour
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Jon Rooney, Plant Manager and Farmer at Monument Farms and Hilary Walentuk, MS, RD, LDN from New England Dairy
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Presented March 16, 2022
Real Facts about Real Dairy in School Meals
Approved for 1.0 hour of CPU from the School Nutrition Association
Approved for 1.0 hour of CPE from the Commission on Dietetic Registration
Presented by: Robert Murray, MD and Dayle Hayes, MS, RD
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Presented February 17, 2022
But First…Food Freedom
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Erin Green MS, RDN, LD
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Presented November 10, 2021
The Ties that Bind: Microbiome, Immunity and Child Development
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Robert Murray, MD
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Presented October 13, 2021
Dairy Fat: From a Single Nutrient to the Food Matrix
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Jana Kraft, Ph.D. and Allison Unger, Ph.D.
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Presented September 15, 2021
From Cow to Cheese: Live Virtual Farm and Cheese Production Tour
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Jasper Hill Farm’s Mateo Kehler & Zoe Brickley and Hilary Walentuk MS, RD, LDN from New England Dairy
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Presented July 13, 2021
Individualizing Diabetes Care in the Latinx Community
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Joanna Mitri, MD, MS and Nicole Patience, MS, RD, CDE, CEDRD
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Presented March 30, 2021
Make Every Bite Count: Digesting the New Birth – 24 Month Dietary Guidelines
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Erin Quann, PhD, RD, LDN
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Presented December 15, 2020
Fermenting Humanity: From Evolution to Edible
Approved for 1.0 hour of CPE by the Commission on Dietetic Registration
Presented by: Jennifer Pereira DWS CWE, Associate Professor and Branden J Lewis, EdD, CEC, Chef & Associate Professor; Johnson & Wales University, Providence, RI
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