March 21-24, 2019 • Hilton Chicago • Chicago, Illinois


Trends and Updates in Nutrition

Health fitness professionals need help differentiating between nutrition myths and scientifically sound principles. Sessions provide research-based nutrition information and answer questions regarding evidence-based guidelines, dietary supplements, fads and trends, fueling for athletic performance and overall healthy eating principles.



Hot Topic Panel: Popular Dietary Trends – Harmful or Healthy? 1X


Lynn Cialdella-Kam
Amy Rickman
Kim Schwabenbauer
Linda Boyer-Samuels

If you google “nutrition”, you will get over a billion hits. So how do you navigate this information? If a client asks you if they should follow the latest diet craze, how should you respond? In this session, you will have a chance to ask the experts your nutrition questions. You will have the opportunity to submit your questions ahead of time using ACSM Health and Summit mobile app. This is a great chance to learn about the pros and cons of diets like The Carnivore Diet, The Ketogenic Diet, and Clean Eating from our expert panel.

Farm to Fork to Fitness Professional

Mickey Rubin

Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council.

A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.



Sam Schneider

Sam was born, and still resides today in Southeast Missouri. Being a second- generation farmer, he was quickly introduced into the family business of commercial Ag specializing in Rice, Corn, and Soybean production. Athletics has always been a big part of Sam’s life along with the farm, which led him to bodybuilding.  Many of the same values of hard work, discipline, and perseverance quickly transfer from the farm over to training. After 4 years of competing in the NPC, Sam has established himself as a top national level competitor and coach, all while still balancing a 5,000 acre row crop farm.



Kim Kirchherr

Kim Kirchherr, MS, RD, LDN (Illinois), CDE, FAND, ACSM-CPT is an award-winning registered dietitian and a certified personal trainer (ACSM). She has experience in agriculture, supermarket, media (traditional and social), hospital-based health and fitness centers, as well as outpatient medical nutrition therapy programs. She served as the Chair of the Food & Culinary Professionals Dietetic Practice Group (FCP) for 2017-2018 and has been chair of both the FCP Agriculture and Supermarket Subgroups. Kim is a past president of Illinois Academy of Nutrition and Dietetics. Both sides of Kim’s family have ties to agriculture. Her expertise lies in knowing, informing, and converging mutual goals of individuals (consumers), health professionals, agriculture experts, and retailers for better outcomes for all.




Fitness professionals play a critical role in several aspects of health, wellness food choices with their clients, friends, family and even social media tribe. Yet, do they have the right tools to access fact-based information about food nutrition and sustainability directly from the farmer and agricultural professionals who specialize in this area? Join this panel to hear from farmers and other health and wellness professionals discuss how we can work across the food value chain to ensure healthy and sustainable food systems of the future, and together, contribute to a more informed and balanced lifestyle.



Is there a ‘Breakfast of Champions’ for Improving Health and Well-being?


Heather Leidy

Heather J. Leidy, PhD is an Associate Professor in the Department of Nutrition Science at Purdue University.  Dr. Leidy received her BS in Biology from Shippensburg University and taught junior-high biology in the Pennsylvania public school system for several years.   She then went on to complete her MS and PhD in Physiology (with emphasis in exercise endocrinology and metabolism) at Penn State University as well as a Post-doctoral fellowship in the Department of Nutrition Science and the Ingestive Behavior Research Center at Purdue University.  As a nutritional physiologist, she incorporates a ‘pipet to dinner-plate’ approach to nutrition science by examining the ingestive (i.e., eating) behavior signals by which the consumption of increased dietary protein improves weight management in humans.  This line of research has led to the development of novel dietary strategies for the prevention and/or treatment of obesity and type 2 diabetes.  Specific focus areas include the effects of protein quantity, quality, and timing of consumption on the appetitive, hormonal, and neural signals controlling appetite, satiety, and food cravings.  She has over 60 original research publications and has given over 100 invited research talks in this area.  In 2015, Dr. Leidy received the American Society of Nutrition Mead Johnson Nutrition Award to young investigators in recognition of outstanding research in environmental & nutritional physiology.  The award was based on her most recent works focusing on the importance of consuming a high-protein breakfast for satiety, glycemic control, and weight management in overweight young people who habitually skip breakfast.  Her funding has included both industry support and NIH.






Dr. Leidy will summarize the most recent research illustrating acute and longer-term improvements in weight management, glycemic control, and performance following the daily consumption of increased dietary protein specifically at breakfast. In addition, the effects of protein quantity, quality, and ‘food form’ at breakfast will be explored. Lastly, Dr. Leidy will provide practical recommendations, guidance, and strategies on ways to implement the daily consumption of higher-protein breakfasts in a free-living environment.




Power of Protein: Quality and Quantity in Healthy Eating Patterns and Sustainable Food Systems

Nancy Rodriguez

Nancy Rodriguez, a faculty member at the University of Connecticut, Storrs since 1991, is a Professor of Nutritional Sciences in the College of Agriculture, Health, and Natural Resources (CAHNR) with joint appointments in the Departments of Kinesiology and Allied Health Sciences.  She directs the Sports Nutrition program at the University and for the Department of Sports Medicine in the Division of Athletics.  Dr. Rodriguez served as Chair of University of Connecticut Institutional Review Board for the Use of Human Subjects (IRB) from 2004-2008.

Dr. Rodriguez’s research program focuses on relationships between exercise, protein intake, energy balance, and protein utilization in athletes, physically active adults, and healthy obese and non-obese children. Her work has been published in the American Journal of Physiology, Metabolism, Journal of Nutrition, Medicine and Science in Sports and Exercise, and the International Journal of Sport Nutrition and Exercise Metabolism.
Dr. Rodriguez currently teaches sports nutrition, medical nutrition therapy, and the protein component of the graduate course, Macronutrients. She also participates in the department faculty rotation for graduate seminar in nutrition and the undergraduate writing course.

Dr. Rodriguez received her B.S. in Human Nutrition and Foods at Virginia Tech.  She earned her MS in nutrition and a PhD in biochemistry at West Virginia University.   She spent two years at the Mayo Clinic in Rochester, MN as an NIH Postdoctoral Research Fellow in Endocrinology and Metabolism. Dr. Rodriguez is an active member of the American Society of Nutrition, the American Dietetic Association and its Dietetic Practice Group – Sports, Cardiovascular and Wellness Nutritionists, the American College of Sports Medicine, and the American Physiological Society.  In 2014 Dr. Rodriguez was appointed to a 3 year term on the Science Board for the President’s Council on Fitness, Sports, and Nutrition.

Emerging research has demonstrated the benefits of higher protein diets (within Acceptable Macronutrient Distribution Range), particularly as it relates to sports nutrition, weight management and aging. But quantity doesn’t always equal quality—and in the context of diet recommendations, can get lost in translation—especially given the complexity of our food system. Evolving science is uncovering the effects of type of protein, it’s makeup and timing (of consumption) to help optimize intake. This session aims to clear up misinformation while presenting current recommendations, trends, and research examining the impact of quantity and quality on various health outcomes and the planet.

S.O.S. (Supplement Overload Syndrome): Science to the R.E.S.C.U.E.!

Amy Rickman

Dr. Rickman is currently an Assistant Professor in the Exercise and Rehabilitative Sciences Department at Slippery Rock University. Previously, she was an Assistant Professor in the Department of Health and Physical Activity (2002-2015), and the Assistant Director of the Physical Activity and Weight Management Research Center (2004-2015) at the University of Pittsburgh.  Dr. Rickman holds a doctorate degree in Exercise Physiology and is also a Registered Dietitian, completing her undergraduate coursework in Clinical Dietetics and Nutrition.  The combination of these areas of education allowed her the opportunity to work with a variety of short and long-term intervention trials.  Dr. Rickman’s career in clinical research began in 1995, when she was hired by Dr. Rena Wing. While working for Dr. Wing, Dr. Rickman obtained experience in numerous specialized areas with a number of NIH Clinical Research Trials in the area of diabetes treatment and prevention, pregnancy, amenorrhea, premenopausal women, and obesity prevention and treatment. Dr. Rickman has served as a Principal Investigator and a Co-Investigator on several NIH-funded clinical trials at the Physical Activity and Weight Management Research Center at the University of Pittsburgh and now serves as a DSMB member for the NIA. Dr. Rickman holds professional memberships in with the following organizations:  American College of Sports Medicine (fellow) and The Center for Science in the Public Interest and has had memberships in the past with The Obesity Society, The Society of Behavioral Medicine, and the Academy of Dietetics and Nutrition.


The S.O.S. (Supplement Overload Syndrome): Science to the R.E.S.C.U.E. (Research and Education on Supplements Causes Understanding and Education) Session will be an interactive workshop to teach professionals how to effectively evaluate the safety and effectiveness of supplements. There are thousands of supplements on the market today, with many of these supplements geared toward active individuals. However, due to the lack of regulation of these dietary supplements, health professionals need to be able to separate media hype from the scientific evidence about these products. This session will use a variety of interactive techniques in order to educate health professionals how to be critical thinkers when it comes to supplement use.

Early Bird