2025 CAND Annual Conference - Earn 4.5 CPEUs

Join us for the Colorado Academy of Nutrition and Dietetics Annual Event on April 5th, 2025! This premier event promises a full day of learning, networking, and discovery in the heart of Colorado’s thriving nutrition community. With 9 expert speakers, you’ll gain valuable insights and tools to enhance your practice while earning 4.5 CPEUs to support your professional growth.

Held at the state-of-the-art CSU SPUR center, this event offers a unique opportunity to explore a hub for innovation, research, and education. Participate in 3 breakout sessions and 1 general session tailored to address current challenges and emerging trends in the field of nutrition and dietetics. Whether you’re a seasoned professional, a student, or new to the field, there’s something for everyone.

But that’s not all—enjoy a complimentary lunch while connecting with registered dietitians, students, CAND members, and nonmembers. Build meaningful relationships with colleagues, share ideas, and expand your network in a welcoming and collaborative environment.

Don’t miss the vibrant exhibit hall, showcasing the latest products, services, and resources from leading industry exhibitors. Discover cutting-edge tools and solutions to support your work and improve outcomes for your clients.

This event is more than just a conference—it’s a chance to elevate your knowledge, inspire your practice, and connect with a community passionate about advancing the field of nutrition. Spaces are limited, so sign up today and secure your spot at this enriching and empowering experience!

Click here for detailed agenda.

Info: Welcome from our President, Amy Heinrichs and our President-elect, Susan Gills. Annual awards will be presented as well!

Info: The sense of taste is a key determinant of diet, food selection and intake, yet the term “taste” is applied inconsistently in health care practice. Patients and practitioners alike use the word “taste” to denote the complexity of flavor experience when food or drink is taken into the mouth. But in a medical context, the word taste should be used primarily to denote the sensations arising from taste buds, i.e. sweet, umami, salty, bitter and sour. The other sensations of flavor arise from the olfactory and trigeminal modalities. Olfaction gives the many nuances and character to a flavor – e.g. smokiness, chocolate, garlic, etc. Spiciness of hot peppers or coolness of mint arises not from taste buds or olfaction, but rather from pain-sensing nerve fibers of the mouth and nose. This session will involve experiential learning about the varieties of chemical sensations through tasty samples and the variety of taste experiences.

Info: As dietitians, we hear it all—patients open up about their deepest struggles. But navigating these
heart-wrenching stories while maintaining empathy and staying within our scope of practice can
be tough. Have you ever wondered if you’re crossing into the realm of social work or
chaplaincy? This engaging session offers practical strategies for Registered Dietitians to help you
handle emotionally charged topics with confidence and compassion while staying in your
wheelhouse. Learn how grief and distress impact metabolism and inflammation, renew your
ability to care for the whole person, and even nurture your own spirit. Join us for fresh insights
and tools to elevate your practice—and yourself!

Info: As Celiac Disease diagnoses rise, more patients are turning to Registered Dietitians for guidance on the gluten-free diet—the only proven treatment. While many experience full symptom relief, up to half continue to suffer unexplained issues. With new medical treatments potentially decades away, what can Dietitians do now? This session offers a comprehensive road map to uncover and address the root causes of persistent symptoms. From hidden gluten exposure and food intolerances to other medical conditions, you'll learn how to identify and manage these challenges. Explore dietary solutions, targeted supplements, and creative problem-solving techniques to provide relief and improve patient outcomes. With the right strategies, Dietitians can help patients overcome obstacles and achieve better health without waiting for future medical interventions.

Info: Vegetarian and Gluten-free options will be available.

Info: This presentation provides an in-depth exploration of medical nutrition therapy for GLP-1 use in
obesity treatment. Registered dietitians will gain practical, actionable strategies to support
patients throughout their journey with GLP-1 RA therapy. We will cover the physiological
mechanisms of weight loss, tailored dietary recommendations, strategies for effectively
managing side effects, and critical considerations for safely discontinuing therapy. Additionally,
we will address common misconceptions about GLP-1 RA injectables and provide myth-busting
clarity. By the end, you will be empowered with evidence-based tools and knowledge to deliver
personalized, effective care to patients on GLP-1 medications.

Info: Nutrition plays a critical role in addiction recovery, yet many nutrition professionals feel unsure how to navigate conversations about substance use. This interactive session will provide practical tools to confidently incorporate addiction-related questions into nutrition assessments, fostering a safe and supportive environment for clients. Attendees will learn to identify key nutritional challenges associated with addiction and recovery and how to ask client-centered, non-stigmatizing questions. The session will highlight the powerful role of nutrition in mood regulation and overall mental health, equipping professionals to enhance their practice with compassionate, trauma-informed strategies that promote lasting recovery and holistic well-being.

Info: Part 1: The Fluoride Debate
Fluoride, a byproduct of industrial processes, has been linked to health concerns such as arthritis, bone fractures, and bone cancer, raising questions about its inclusion in municipal water supplies. This session will explore both sides of the fluoride debate, providing attendees with balanced, evidence-based information. Engage in an open discussion on this increasingly controversial topic, which is gaining attention in public forums and scholarly publications.

Part 2: Scurvy Revisited
While scurvy has become rare in modern times, sporadic cases still occur—even locally. This session will revisit the basics of vitamin C metabolism, highlight risk factors for deficiency, and provide practical guidance on identifying and addressing inadequate vitamin C intake. Learn key questions to ask when interviewing individuals at risk and deepen your understanding of this historic yet still relevant nutritional concern.

Info:
Dietitians face daily challenges navigating biased narratives, sensational headlines, and half-truths about food and health. From social media myths to well-meaning but misguided advice, separating fact from fiction can feel overwhelming. Yet, this chaos presents an opportunity to champion evidence-based science and empower clients.

In this 90-minute interactive session, Dr. Erin Murray, PhD, MSPH, RDN, will dive into critical thinking and evidence-based research—essential tools for cutting through misinformation. Learn how logical reasoning, self-reflection, and analysis can strengthen your practice. Mary Lee Chin, MS, RD, will then provide practical strategies for addressing controversial nutrition topics with confidence.

The session concludes with interactive small-group discussions, applying critical thinking to real-world nutrition challenges. Sharpen your skills, challenge assumptions, and build the confidence to lead with clarity, precision, and evidence-backed insights.

Event Venue & Nearby Stays

CSU Spur, 4817 National Western Drive, Denver, United States