You are invited to submit an abstract for review and possible presentation at the Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo (FNCE) in Nashville, TN, October 3-6, 2015.
Only abstracts submitted online before 11:59 pm Central time on Friday, February 20, 2015, and that follow all submission guidelines described below will be reviewed. Paper and e-mail abstracts will not be accepted. Please read this information carefully and go to www.eatright.org/fnce/sessionproposals/ to submit your abstract. The online Call for Abstracts opens January 1, 2015.
What is an Abstract?
An abstract is a brief, written summary (no more than 250 words) of the specific ideas or concepts to be presented, and a statement of their relevance to practice or research. The following three types of abstracts are presented:
- •Research abstracts include brief descriptions of the author’s original research methodology (includes design, subject characteristics, and procedures), major findings, and conclusions, implications, and/or applications for dietetics practice.
- •Project or program report abstracts contain information about the need or purpose for such a program or project; the theory or previous research upon which it is based; the unique characteristics of the project or program; the characteristics of subjects or target audience involved; and the type of evaluation or proposed use for the tool or instrument development.
- •Innovations in nutrition and dietetics practice or education abstracts describe an original or new idea, method, or tool that satisfies a specific need, or different approach that is replicable and relevant to practice, education, or research.
Abstract Presentation Categories
Qualifying abstract submissions in all Learning Need Codes are encouraged and will be peer-reviewed for poster presentation at the 2015 FNCE.
Poster Presentations offer content using charts, graphs, illustrations, and/or photographs. Posters allow for informal, one-on-one or small group discussions with the presenter about the issue, problem, project, or research addressed in the poster. The poster area will consist of one 4-ft high×8-ft wide cork-surface bulletin board on which to mount presentation information, and one 2-ft×6-ft material table, provided by the Academy.
Innovations Poster Presentations Innovations posters will have the above described table and board. In addition, the Innovations poster area will be equipped with Internet and electrical connectivity so presenters may use their laptops to present live interactive presentations using websites, PowerPoint, video, or mobile apps, or any other live demonstration at their assigned poster space.
All accepted poster and innovations presenters are:
- •required to attend FNCE and be present throughout the assigned session;
- •responsible for expenses incurred for their presentation such as production and shipping;
- •responsible for paying the appropriate meeting registration fee for the day they are scheduled to present plus all personal expenses (eg, travel, hotel, meals);
- •required to complete and sign a disclosure statement and the Academy Commercialism Policy statement prior to abstract acceptance; and
- •required, if it becomes necessary for the presenter to withdraw from attending FNCE, to find an appropriate replacement (co-author) and to notify the Academy of this change immediately. Presenters who withdraw, but do not notify the Academy, may not participate at FNCE the following year.
Academy Commercialism Policy
The Academy maintains full control over the planning, content, and implementation of all programs presented during FNCE, including the selection of speakers, moderators, and faculty. The intent of FNCE programs is to provide quality sessions focused on educational content free from commercial influence or bias. The Academy prohibits presentations that have as their purpose or effect promotion and/or advertising. This specifically includes pervasive or inappropriate use of brands, trademarks, or logos. Presentations designed primarily as describing commercially marketed programs, publications, or products will not be accepted or tolerated. To this end, program planners, session participants, and sponsors are prohibited from engaging in scripting or targeting commercial or promotional points for specific emphasis, or other actions designed to infuse the overall content of the program with commercial or promotional messages. Statements made should not be viewed as, or considered representative of, any formal position taken on any product, subject, or issue by Academy. It is the responsibility of the program planner to ensure compliance by all speakers.
All “blind” abstracts (see Rules for Submission) are peer-reviewed by a panel of three nutrition and dietetics practitioners with specific experience in appropriate practice areas. Reviewers may not score/evaluate any abstract with which they have affiliation, prior knowledge, or personal commitment.
Research Abstracts are reviewed on the basis of the following:
- •Research outcome (focus, clarity, justification of the research question)
- •Methods (adequate description of design and appropriateness to the research question)
- •Analysis (analytic procedures appropriate to the data collected and the research question)
- •Results (scientifically sound, valid presentation and interpretation of the results consistent with research question)
- •Conclusions (appropriate representation of the results consistent with research question)
- •Overall scientific quality merit of the research and contribution to the science.
Program or Project Report Abstracts are reviewed on the basis of the following:
- •Relevance (clear purpose stated, appropriateness, timeliness, audience intrigue)
- •Priority (recognized precedent; cutting-edge concern)
- •Originality (uniqueness of topic or format)
- •Synthesis (evaluation of report results, findings or applications).
Innovations in Nutrition and Dietetics Practice and Education Abstracts are reviewed on the basis of the following:
- •Uniqueness (and potential to improve and enhance practice and education)
- •Relevance to practitioners, educators, students/interns, or consumers
- •Demonstrates favorable outcomes-process data and/or participant feedback
- •Innovativeness and uniqueness of the proposed presentation format.
The Academy will summarize peer-review results and make all final abstract selection decisions. If you have any questions or require additional information, contact Lori Granich, Manager, Professional Development, at 312/899-4895. Only presenting authors receive correspondence. This correspondence includes an inquiry of intent if your submitted abstract is incomplete, and then a final status notification to be e-mailed by April 24, 2015. It is the presenting author’s responsibility to notify all co-authors of the abstract status.
Rules for Submission
Read all the following information before accessing the abstract submission site:
- 1.Complete and submit all required fields in the online form including the FUNDING SOURCE.
- 2.Students submitting abstracts must provide the name, e-mail, and phone number of their faculty advisor.
- 3.Abstracts must be original material and may not have been previously published, printed, or presented before the Academy 2015 FNCE. In addition, abstracts found to have been printed, published, or presented prior to October 2015 will be disqualified from presentation at FNCE.
- 4.Research results and/or conclusions must be completed at the time of submission.
- 5.Proofread your abstract carefully. Do NOT rely on computer spell-check software only. Any abstracts that have significant typographical or grammatical errors, particularly any in the title, may be disqualified. If accepted, the original Abstract Form as submitted online will be published “as is” in the September 2015 Supplement to the Journal of the Academy of Nutrition and Dietetics. All abstract authors will be listed in the Journal supplement.
- 6.At least two learning need codes (LNC) must be indicated. Please refer to the LNC list in this document.
- 7.Submissions must be made by 11:59 pm Central time on Friday, February 20, 2015. NO e-mailed or faxed abstracts will be accepted. Abstracts that do not comply with these instructions will not be reviewed.
For additional information on abstract writing and poster session displays, refer to the following Journal of the American Dietetic Association article: December 2001, “Getting Your Abstract Accepted.”
The abstract submission site may be accessed at: www.eatright.org/fnce
Using the listing below, please rank the primary (1) and secondary (2) learning needs codes of the abstract in the appropriate place on the Abstract Form. The codes that precede the topics are the same as the codes from the Professional Development Portfolio Step 2: Learning Needs Assessment. You must use the learning needs codes from this worksheet when completing your Learning Plan and your Learning Activity Log.
1000 Professional Skills
1010 Career planning, Standards of Practice, Standards of Professional Performance, Scope of Practice
1020 Computer, electronic technology
1040 Cultural sensitivity
1060 Foreign language
1070 Leadership, critical and strategic thinking
1080 Legislation, public policy
1090 Media skills
1100 Photography, video and graphic production
1110 Risk taking
1120 Time and stress management, life balance
1130 Verbal communication skills, presentations
1140 Written communication skills, publishing
2000 Science of Food and Nutrition
2010 Botanicals, phytochemicals
2020 Composition of foods, nutrient analysis
2030 Food preservation, additives, irradiation
2040 Food science, genetically modified food
2070 Macronutrient: carbohydrate, protein, fat, fiber, and water
2080 Microbiology, food toxicology
2090 Micronutrients: vitamins, minerals
2100 Nutritional biochemistry
2110 Physiology, exercise physiology
3000 Nutrition Assessment
3005 Nutrition diagnosis
3010 Assessment methodology
3020 Assessment of target groups
3030 Anthropometrics, body composition
3040 Food consumption, fluid balance
3050 Feeding, swallowing, dentition
3060 Laboratory tests
3070 Pharmacological: drug–nutrient, herbal interaction
3080 Physical: blood pressure, pulse, bowel sounds
3090 Screening parameters, methodology, and surveillance
3100 Supplemental nutrients, botanicals
4000 Wellness and Public Health
4010 Community intervention, monitoring, and evaluation
4020 Community program development
4030 Dietary guidelines, Dietary Reference Intakes, MyPlate, food labeling
4040 Disease prevention
4060 Exercise, fitness, and sports nutrition
4070 Food security and hunger
4080 Government-funded food and nutrition programs
4090 Health behaviors: smoking cessation, stress management
4100 Social marketing
4120 Life cycle
4150 Infancy and childhood
4170 Men’s health
4180 Women’s health
4190 Elderly nutrition
5000 Medical Nutrition Therapy (MNT)
5030 Home care
5040 Long-term care, intermediate, assisted living
5110 Allergies, sensitivities
5120 Autoimmune disease, arthritis, lupus
5125 Bariatric surgery
5130 Bone diseases, osteoporosis
5160 Cardiovascular disease
5170 Critical care, trauma
5180 Developmental disorders
5190 Diabetes mellitus
5200 Disordered eating
5220 Gastrointestinal disorders
5230 Hematological disorders, anemia
5240 Hepatic disorders
5270 Infectious disease
5280 Nutrient deficiencies
5290 Metabolic disorders, inborn errors
5300 Neurological: stroke, Alzheimer’s, dementia, Parkinson’s, spinal cord injuries
5310 Pregnancy complications
5320 Psychiatric disorders, anxiety
5330 Pulmonary diseases
5340 Renal diseases
5350 Substance abuse
5370 Weight management, obesity
5380 Wound care
5390 Care planning, documentation, and evaluation
5400 Case management
5410 Client protocols, clinical guidelines
5420 Complementary Care, alternative therapies
5430 End-of-life care
5440 Enteral and parenteral nutrition support
5450 Feeding equipment, tube placement, adaptive utensils
5460 Self-care management
6000 Education, Training, and Counseling
6010 Behavior change theories, techniques
6020 Counseling, therapy, and facilitation skills
6030 Educational theories and techniques for adults
6040 Educational theories and techniques for children and adolescents
6050 Instructional materials development
6060 Learning needs assessment, learning plan development, and evaluation
6070 Interviewing and listening skills
6080 Training, coaching, and mentoring
7000 Business and Management
7010 Business plan development
7020 Conflict management
7030 Contract management
7050 Customer focus
7060 Emergency and disaster management
7070 Entrepreneurship, private practice
7080 Financial management
7090 Human resources management, labor relations
7100 Institution/regulatory policies and procedures, Health Care Financing Administration (HCFA), Omnibus Budget Reconciliation Act (OBRA), The Joint Commission, National Committee for Quality Assurance (NCQA), Occupational Safety and Health Administration (OSHA), US Department of Agriculture (USDA)
7110 Legal issues, malpractice
7130 Managed care
7140 Materials management
7160 Quality management
7170 Reimbursement, coverage
7180 Strategic planning
7190 Supervision, crisis management
7200 Team building
7210 Sales, merchandising
8000 Food Service and Culinary Arts
8010 Child and Adult Care Food Program
8015 Cultural/ethnic food and culinary practice
8018 Environmental, agricultural, and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning
8040 Food safety, Hazards Analysis and Critical Control Point (HACCP), and sanitation
8050 Food distribution and service
8060 Food presentation
8070 Food production, purchasing
8080 Food styling
8090 Menu planning, nutrient analysis
8100 Recipe and food development
8110 School foodservice
8120 Sales, merchandising
8130 Sensory perception and evaluation of food and ingredients
9000 Research and Grants
9010 Data analysis
9020 Evaluation and application of research
9030 Outcomes research, cost–benefit analysis
9040 Proposal development, grant applications
9050 Publication, communications of research outcomes
9060 Research development and design
9070 Research instruments and techniques
Awards for 2015 Food & Nutrition Conference & Expo (FNCE) Program Participants
Award programs are available to members submitting abstracts for consideration at the Academy 2015 FNCE. All submissions must be RECEIVED on or before midnight (Central) on Friday, February 20, 2015.
Margaret Dullea Simko Award for Excellence at a Clinical Poster Session
Through a fund established by friends, family, and associates of Margaret D. Simko, the Academy of Nutrition and Dietetics Foundation announces the Margaret Dullea Simko Award for Excellence at a Clinical Poster Session. This award recognizes quality poster sessions at FNCE and encourages high-quality poster session admissions in the future. The pre-selected top five clinical posters will be judged during the FNCE poster session. The winners will be determined at FNCE. The first place winner will receive $300 and a complimentary ticket to the Foundation Gala. If funds allow, the first runner-up will be awarded $150 and a complimentary ticket to the Foundation Gala. The amount and availability of the award is determined by investment return of the fund endowment. Additional information may be obtained by contacting Amy Donatell at the Academy Foundation at 312/899-47641 or [email protected]
The Oncology Nutrition DPG Award for Excellence in Oncology Nutrition Research
The Oncology Nutrition Dietetic Practice Group (ON DPG) honors scientific achievement in oncology nutrition research through this annual award, given each year for the top-rated abstract relating to oncology nutrition submitted for presentation at FNCE. Awardees will receive a complimentary 1-year membership in the ON DPG. The awardee must be an Academy member. In addition, an award recognizing their achievements will be presented at the ON DPG business meeting during FNCE in which they present their research findings. Award winners are strongly encouraged to publish their research findings in a peer-reviewed journal. Assistance with manuscript preparation is available if requested. Abstracts submitted to the Academy for consideration for presentation at the annual meeting with Learning Need Code 5150 Cancer (disease/disorder) as either the primary or secondary topic area, or abstracts that contain the words “cancer” or “oncology” in the title will be considered for this award. The report must meet the criteria for submission as a research abstract. Program/Project Report abstracts will not be considered for this award. For more information, please contact Kim Robien, PhD, RD, CSO, FADA, FAND, at [email protected]
© 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.