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

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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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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