MAND 2021 Spring Newsletter
Letter from our President
As April showers bring on May flowers, Maine welcomes warmer weather allowing us all to start to shed our heavy winter coats and breathe fresh air more comfortably. I hope you have the opportunity to enjoy the beautiful landscapes we have available to us here in the Pine Tree State to help shake the cabin fever that can occur by the end of our long winters.
The spring also brings the end of our MAND Board calendar, and with that I am grateful to have had the opportunity to be your President for the last year. It has been an honor and a privilege to work alongside the volunteer leaders on the 2021 MAND Board and those that give their time on our committees. The MAND board has been able to accomplish a lot during a year that was very difficult to predict and that required creative thinking to continue our efforts while also staying safe. Soon I will send a video to provide a full update about what the board has accomplished this year, so keep your eyes out for that.
I hope you were able to attend our virtual Spring Conference that just occurred a few weeks ago; many thanks go out to our hardworking Conference Committee for putting together a thoughtful and engaging agenda of sessions. Read on to learn more about the conference, election results, and to celebrate our 2021 Awardees and Scholarship recipients. Congrats to those receiving awards, we celebrate your accomplishments and commitment to our profession!
Thank you again to the 2021 MAND Board for all of your time and energy this past year. It has been incredibly rewarding to get to work alongside of you and I am grateful for all you do to support the success of our profession here in Maine. I can’t wait to see you all in person when we are able to do so safely, and thank you for all that you have done in this last year.
Kristine Kittridge, MS, RD, LD
Maine Academy of Nutrition and Dietetics
Member spotlight– Mackenzie Clapp
Tell us about yourself!
I was born and raised in Maine. I attended Simmons University in Boston for my undergraduate degree in Nutrition and Dietetics, and then returned home to Maine for my graduate studies and dietetic internship at the University of Maine. I have been an RD for almost two years now and have spent most of that time working in the field of employee wellness; I also recently started a part-time position in the clinical field. I currently live in Searsport with my partner and our cat, Louie!
What are some of the favorite things about your current job(s)?
I love having one-on-one time with clients (whether in-person or virtually!) and being able to discuss their specific needs, questions, and goals. I also enjoy using the technique of Motivational Interviewing when working with clients, as it helps them build the self-efficacy they need in order to take small steps toward their goals and dreams. Hearing what motivates and inspires people toward their goals is what makes working in the health and wellness field exciting for me.
Why did you choose to practice in Maine?
Being from Maine originally and having left the state for college, I came to the realization that I love Maine and wanted to stay here! I love the sense of community here, as well as the beauty of nature that is right outside my door.
What are your favorite hobbies or pastimes when you’re not working?
On the side, I am also a yoga instructor– yoga is one of my favorite activities for the body, mind, and spirit. I also love to cook and bake at home, walk outside when I get the chance, and sing whenever possible!
What is your favorite food?
All-time favorite would have to be spaghetti with marinara sauce and parmesan. Close runners-up are peaches, raspberries, sautéed garlicky kale, and a good burrito.
Do you have any advice for new dietitians, dietetic interns, or students?
To dietetic interns especially – don’t be afraid to ask for help! The internship is so worthwhile and an amazing learning opportunity, but can also feel stressful and overwhelming while you’re in it. Don’t be afraid to ask your preceptor lots of questions, connect with other dietitians who have been through the same process to ask for advice, and have a chat with your internship director if you are having any problems with a rotation. You don’t need to keep these things to yourself – there is a lot of support to be found in the dietetics community!
MAND Annual Conference 2021:
The MAND Annual Conference was held April 15th and 16th this year. The title, Navigating Nutrition Now, hints at the challenges we faced this year with the pandemic. Instead of a one day in-person event, there were two mornings of virtual presentations. Participants could choose one or both days, and attendance averaged 60 participants each day. We enjoyed live presentations from a range of informative speakers. There were “door prizes” each day, and we enjoyed the opportunity to do some flash networking through breakout rooms and random assignments.
The topics covered included: Food Access and Food Security in Maine since the Coronavirus Outbreak; Updated Diabetes Guidelines- Meals, Meds and More; Guidelines for Nutrition in CKD- Implications for Practice; Renal Nutrition- Lessons Learned from a Maine Renal Dietitian- Case Studies; Fetal Origins of Chronic Disease; and New Approaches to the Nutritional Care of Food Allergic Patients.
If you are interested in participating in next year’s conference planning committee or if you have topic ideas, please send an email to email@example.com.
Career Openings in Maine
There are a variety of openings for dietitians and dietary technicians in Maine right now. Check out the MAND website for the Jobs section, as well as other job search programs to find out about what is available!
The next book club meeting is scheduled for June 10th at 7 pm. The next book to be discussed is Relish– My Life in the Kitchen by Lucy Knisley. Click here for more information on the book.
Interested in participating? Please email maineANDmembership@gmail.com for more information and for an invitation to participate.
The UMaine Dietetic Internship program prepares students to become advocates for themselves, their patient’s/clients, and the profession. The concentration area of the program is advocacy. This past academic year, the Junior Dietetic Interns have each worked diligently on public policy projects, which are part of the concentration area. These team projects are focused on problem solving, experiential learning through participation in a community organization, teamwork, and advocacy. Junior Dietetic Interns, Brooke Hardy and Emily Lavertu chose to work with the Black Bear Exchange, the on-campus food pantry. Their work on this project has been invaluable and has allowed nutrition students the opportunity to assist the on-campus food pantry to better serve the UMaine student body.
What was the focus of your public policy project with the Black Bear Exchange? Our project with the Black Bear Exchange was focused on improving the health and financial literacy of food insecure college students. We wanted to do something that combined easy-to- make recipes, nutrition, financial tips, and also educating students about available resources.
What influenced your decision to work with the Black Bear Exchange and TRIO program for your project?
As college students, we understood the struggle of having little to no income and needing to budget our money. We understood the impact that this has on wanting to consume a healthy balanced diet. Our overall goal was to advocate for our fellow college students and make them aware of the plethora of resources available to them.
How has this project impacted the way you have each developed as an advocate for the profession?
After learning about SNAP and WIC, we now have a better understanding of the programs available to help food insecure college students. It has allowed us to become more educated on the resources that can also be utilized when counseling future patients/clients.
What have you enjoyed most about the public policy concentration at UMaine?
We have enjoyed being active in the community and making a difference within our college community along with other community members.
Junior dietetic intern 2020-2021
Student MAND Representative
What’s New: the Academy
Guideline for Enteral Nutrition in Preterm Infants
The Preterm Infant Guideline consists of enteral nutrition recommendations based on systematic reviews of the evidence. Topics include protein, type of fat, human milk, human milk fortification and formula enrichment. Each recommendation includes a narrative summary, rating for strength of the recommendation and implementation considerations. Learn More
Celebrate IBS Awareness Month with FODMAP Course Discount
Academy members have access to an exclusive discount for the 30-CPEU Monash University online course "FODMAP Diet for Irritable Bowel Syndrome." Discount codes are available for both the dietitian and patient courses. Learn More
Get CPE for Your Portfolio with FNCE® 2020 Collections
Combine the in-depth expert education and CPE of FNCE® sessions into convenient, discounted bundles based on topic or practice area. The bigger the bundle, the bigger your savings. Learn More
Join Two New DPGs for the Price of One
Effective June 1, the Sports, Cardiovascular and Wellness dietetic practice group is expanding into two new DPGs: Sports and Human Performance Nutrition and Cardiovascular Health and Well-being. Existing SCAN members: Renew your membership by June 15 and automatically receive SHPN and CV-WELL memberships for 2021-2022. New members: Join either DPG by June 15 and automatically receive memberships in both. Individual DPG membership rates will apply after June 15.
Join Academy’s New Telehealth Discussion Board
Are you delivering nutrition-related services via telehealth or thinking about doing so in the future? Join the Academy’s new Telehealth Discussion Board and network with fellow members in focused areas of practice and settings. This benefit is a new addition to the Academy’s existing telehealth resources. Click here to learn more.
Sustainable Food Systems Primer
The Foundation offers a free, seven-module primer on sustainable food systems as part of the Future of Food program. The primer, approved for 3.0 CPEUs, is designed for students, practitioners and preceptors. It provides foundational knowledge, vocabulary and critical thinking skills to equip you to bring your nutrition expertise to the evolving dialogue on sustainable, resilient and healthy food and water systems. Click here to learn more.