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2018 Call for Abstracts: Posters and Innovations in Practice and Education

        Instructions

        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 Washington, DC, October 20-23, 2018.

        Deadline

        The online Call for Abstracts opens January 1, 2018. Only abstracts submitted online before 11:59 pm Central Time on Thursday, February 15, 2018, 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 http://www.eatrightFNCE®.org/FNCE®/abstractsubmission/ to submit your abstract.

        Call for Late-Breaking Abstracts

        If your data/outcomes will not be finalized by the February 15th deadline, you are encouraged to submit a late-breaking abstract. This category is intended for ground-breaking research that was not available at the time of the original abstract deadline, not to offer a second deadline for those abstracts that were not accepted.
        The Academy will be accepting a limited number of late-breaking abstracts. The submission site for late-breaking abstracts will open May 1 and close May 30. Notifications will be sent in July.

        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, with outcomes that are 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 2018 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 will have the previously described table and board. In addition, the Innovations poster area will be equipped with internet and electrical connectivity so presenters may use their electronic devices 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.

        Review Process

        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 scientic 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
        • Process or outcomes evaluation data demonstrate the effectiveness, benefits, and positive outcomes of the innovation
        • 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, Director, Lifelong Learning and Engagement, at [email protected] . 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 25, 2018. 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 2018 FNCE. In addition, abstracts found to have been printed, published, or presented prior to October 2018 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.
        • 6.
          If accepted, the original Abstract Form as submitted online will be published “as is” in the September 2018 Supplement to the Journal of the Academy of Nutrition and Dietetics. All abstract authors will be listed in the Journal supplement. Accepted late-breaking abstract submissions will be published in the October issue of the Journal of the Academy of Nutrition and Dietetics.
        • 7.
          At least two learning need codes (LNC) must be indicated. Please refer to the LNC list in this document.
        • 8.
          Submissions must be made by 11:59 pm Central time on Thursday, February 15, 2018. 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 and to access the submission site, visit http://www.eatrightfnce.org/fnce/abstractsubmission/.

        Topics

        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: 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
        1030 CPR
        1040 Cultural sensitivity
        1050 Ethics
        1060 Foreign language
        1065 Informatics
        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
        2050 Genetics
        2060 Immunology
        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
        4050 Epidemiology
        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
        4110 Vegetarianism
        4120 Life cycle
        4130 Pregnancy
        4140 Lactation
        4150 Infancy and childhood
        4160 Adolescence
        4170 Men’s health
        4180 Women’s health
        4190 Elderly nutrition

        5000 Medical Nutrition Therapy (MNT)

        5010 Acute
        5020 Ambulatory
        5030 Home care
        5040 Long-term care, intermediate, assisted living
        5050 Rehabilitation
        5060 Neonates
        5070 Pediatrics
        5080 Adolescents
        5090 Adults
        5100 Elderly
        5110 Allergies, sensitivities
        5120 Autoimmune disease, arthritis, lupus
        5125 Bariatric surgery
        5130 Bone diseases, osteoporosis
        5140 Burns
        5150 Cancer
        5160 Cardiovascular disease
        5170 Critical care, trauma
        5180 Developmental disorders
        5190 Diabetes mellitus
        5200 Disordered eating
        5210 Dysphagia
        5220 Gastrointestinal disorders
        5230 Hematological disorders, anemia
        5240 Hepatic disorders
        5250 HIV/AIDS
        5260 Hypertension
        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
        5360 Transplantation
        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
        7040 Consultation
        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
        7120 Marketing
        7130 Managed care
        7140 Materials management
        7150 Negotiation
        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
        Award programs are available to members submitting abstracts for consideration at the Academy 2018 FNCE. All submissions must be RECEIVED on or before midnight (Central) on Thursday, February 15, 2018. To find out about specific awards, please visit http://www.eatrightfnce.org/fnce/abstractsubmission/.