Fall 2026 | Volume 1 | Issue 11
REGISTER FOR
LEADERSHIP AND CAREER DAY
TODAY!
Fall Recipe Edition
SUMMER 2025 | 1
MARKETING & COMMUNICATIONS COMMITTEE CHAIR/PRESIDENT-ELECT
DANA SCHEUNEMANN PHD, MS, RD, CR
PRESIDENT/PAST-CHAIR
HEATHER MASTERS, MS, RDN, CD
PAST PRESIDENT
MEAGAN GIBSON, MS, RDN, CD
STATE MEDIA REP
JILL WOODWARD MS, RDN, CD
PROFESSIONAL EDUCATION PLANNING (PEP) CHAIR
LORI KLOS PHD, RD
ABOUT WAND The Wisconsin Academy of Nutrition and Dietetics is an organization of nutrition professionals providing expert food and nutrition services to the residents of Wisconsin. WAND is an affiliate of the Academy of Nutrition and Dietetics, consisting of approximately 900 nutrition experts commonly known as Registered Dietitian (RD) and Dietetic Technician Registered (DTR).
PROFESSIONAL EDUCATION PLANNING (PEP) CHAIR ELECT
SUSAN THOMA MCN, RDN, CD
STAFF EXECUTIVE DIRECTOR
ERIC OSTERMANN
MISSION Empower members to be Wisconsin’s food and nutrition leaders.
ASSOCIATION DIRECTOR
LIZA ROSENTHAL
OFFICE MANAGER
VISION Optimize Wisconsin’s health through food and nutrition.
JILL RAISLEGER
GRAPHIC DESIGNER
SKYLER WOLFF
OFFICE ADDRESS
563 Carter Court, Suite B, Kimberly, WI 54136
CONTACT
920-560-5619 | wand@badgerbay.co
Click here to submit an article for consideration in inclusion in the next edition pending review and approval of M&C committee.
CONTRIBUTORS HEATHER MASTERS
DANA SCHEUNEMAN
MEAGAN GIBSON
MICHELLE KING RIVER
2 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
NATHAN BUTZLAFF
TABLE OF CONTENTS (04)
2026-2027 Board of Directors
(21)
Pupkin Baked Oatmeal
(05)
Upcoming Events
(23)
Malnutrition Awareness Month
(06)
President’s Message
(24)
State Policy News
(08)
WAND Bites
(30)
Donate to WAND
(09)
President-Elect Message
(11)
Leadership and Career Schedule and Speakers
(16)
WAND Membership Excitement
(17)
Roasted Tomato Basil Olive Oil Dip
(18)
Simple Garden Zucchini Crisp
(19)
Oven-Dried Tomatoes
(20)
Autumn Harvest Soup
WELCOME
to Our New Members, Friends, and Champions June 15 - September 1, 2026
Amy Bastic
Clara Snopek
Jozena Clark
Madaline Stafford
Brynn Davis
Claire Syftestad
Jessica Dunbar
Celia Turley
Emily Gibson
Hayden Vertz
Molly Gregory
Tracy Zvenyach Zvenyach
Karina Hasiuk Olivia Hoffie Chelsea Kontoghiorghes Sarah Niekamp Ana Sofia Rodriguez De la Hoya Jenny Seifert Lisa Sherlock
FALL 2026 | 3
2026-2027
BOARD OF DIRECTORS
HEATHER
DANA
MEAGAN
VIRGINA
SUSAN
MS, RDN, CD
PHD, MS, RD, CR
president
president-elect
MS, RD, CD
BS, AB, RDN
MCN, RDN, CD
LORI
ANNIE
CAROLYN
KAVITA
MICHELLE
PHD, RD
MS, RD, CD
MS, RD, LD, MBA
PHD, RD, CD, LDN, CLS, CDES
MPH, MS, RDN, LDN
TRACEY
CASSANDRA
AMY
JILL
ABBY
MS, RD
PHD, RD, CDCES, CDE, CD, FAND
MS, RD, CD
MS, RDN, CD
MS, RD, CSSD, CDN
ANGIE
CATHERINE
JENNIFER
EMILY
MS, RD, CSP, CD
MS, RD, CD
MS, RD, CD
MS, RD, CD
MASTERS,
KLOS, professional education chair
ELMES,
public policy coordinator
EDLEBECK, northeastern region rep
SCHEUNEMANN,
WEISS,
professional education past-chair
VANDERWALL,
consumer protection coordinator
MUSSATTI,
state regulatory specialist
4 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
GIBSON, past president
LAMMERSFELD, co-state policy rep
STINSON, nutrition services payment specialist
HANLON,
northern region rep
MULL,
treasurer-elect
PODDAR, co-state policy rep
WOODWARD, state media representative
WALLACE, southern region rep
THOMA,
professional education chair elect
KING RIMER, delegate to the academy
OLCOTT, southeastern region rep
UPCOMING
WAND & OTHER EVENTS NOVEMBER 2026
APRIL 2027
Leadership and Career Day
Annual Conference
November 6th, Madison, WI
April 1 & 2, Wisconsin Dells, WI
STAY IN THE LOOP Find more events and up to date by visiting our website https://www.eatrightwisc.org/
THANK YOU
to Our Friends, and Champions
Become a Friend or Champion of WAND, click here to learn more!
FALL 2026 FALL 2026 |5|5
PRESIDENT'S MESSAGE
MESSAGE FROM OUR 2026-2027 PRESIDENT Heather Masters, MS, RDN, CD President 2026-2027 Welcome to fall, and to all the change this season brings! Back to school, back to routines, favorite fall foods, cooler sweater weather, and, of course, football (Go Pack Go!). One of my favorite things about this time of year is getting out to the apple orchard with my family and enjoying the beautiful fall foliage along Wisconsin’s running trails. There is something about the crunch of leaves under my feet and the crunch of a freshly picked apple that reminds me of some of the best reasons to call the Midwest home. Fall is also a natural time for reflection and renewal. As the seasons change, we are reminded that nothing is static. We continue to learn, grow, adapt, and challenge ourselves and our profession does the same. As I begin my year serving as WAND President, I am grateful for the exceptional leaders who have paved the way before me and for the members who generously share their time, talent, and passion with our organization and profession. It is an honor to serve alongside you, and I am excited for what we can accomplish together. At the heart of my vision for WAND this year is connection, connecting our members, celebrating our collective accomplishments, and highlighting the impact our profession has across Wisconsin. Every day, nutrition and dietetics professionals are making a difference in our communities in hospitals and clinics, schools and universities, food service operations, businesses, public health, research, and countless other settings. Our students and emerging professionals are bringing fresh ideas and energy to the field, while experienced professionals continue to mentor, lead, innovate, and create meaningful change. Together, these contributions strengthen the health and well-being of the communities we serve and help shape the future of our profession. I am especially looking forward to working alongside Dana Scheunemann, WAND President-Elect, as we champion the phenomenal work happening throughout our profession and create opportunities for our members to learn from and connect with one another. I am also excited to chair our Higher Education Network, connecting professionals in education who are preparing the next generation of nutrition and dietetics professionals. This year offers meaningful opportunities to connect with fellow nutrition and dietetics professionals, both at the national level and right here in Wisconsin. I am looking forward to attending the upcoming Food & Nutrition Conference & Expo (FNCE) 2026 in San Antonio, Texas, after several years away. I am excited to learn about emerging trends and research, expand my perspective, and reconnect with colleagues from across the country. Closer to home, we have two exciting WAND events on the calendar, including WAND Leadership & Career Day and our WAND Annual Conference this spring, along with regional opportunities throughout the state to connect, learn, and have some fun together.
6 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
PRESIDENT'S MESSAGE
MESSAGE FROM OUR 2026-2027 PRESIDENT Heather Masters, MS, RDN, CD President 2026-2027 I hope you will join us throughout the year. Whether you attend a WAND event, participate in a regional gathering, mentor a student, share your expertise, or simply connect with another member, you are contributing to the strength and future of our profession. There is tremendous impact when we bring our collective knowledge, experiences, and passion together. I look forward to celebrating what our members are accomplishing across Wisconsin and working together to build an even stronger future for nutrition and dietetics. I am proud to be part of this profession and grateful for the opportunity to serve alongside you. Here’s to a year of connection, collaboration, impact, and celebration! Kind regards,
Heather Masters
Heather Masters, President, Wisconsin Academy of Nutrition and Dietetics
Save the Dates Food & Nutrition Conference & Expo (FNCE) 2026 October 24–27, 2026 | San Antonio, Texas WAND Leadership & Career Day November 6, 2026 | Madison, Wisconsin WAND Annual Conference April 1–2, 2027 | Wilderness Resort | Wisconsin Dells
FALL 2026 | 7
WAND
BITES Connect with Us on Social Media! Thrilled to connect with the Wisconsin Academy of Nutrition and Dietetics here on social media! We looking forward to staying updated on the latest trends, research, and valuable resources in nutrition and dietetics. As a passionate advocate for health and wellness. We are excited to engage with a community of like-minded professionals dedicated to making a positive impact on public health. Can’t wait to learn more, share insights, and be part of the conversation!
WAND Online Member Profile Log-in Our staff have been working to update our records for our professional and student members. Having current and useful member information is critical to the success of our communications and membership engagement initiatives. One such update includes changes to your WAND online member profile. To make it easier for members to log in on WAND’s website, your username has been updated to your Academy ID number! Check your email for all the details and feel free to contact the office with any questions eatrightwisc@gmail.com or 920-560-5619
Register Today! Join us at University of Wisconsin–Madison on November 6, 2026, for our 2026 Leadership & Career Day! This dynamic, one-day event is open to dietetic professionals, students, and anyone interested in exploring the field. Attendees will gain valuable insights through a keynote presentation, engaging panel discussions, and quick overviews of today’s trending topics in nutrition and dietetics.
Register Here!
8 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
FALL 2026 | 8
PRESIDENT ELECT MESSAGE
MESSAGE FROM OUR PRESIDENT ELECT Dana Scheuneman, PhD, MS, RDN 2026-27 President Elect
Dear Wisconsin Academy of Nutrition and Dietetics Members, As your president-elect, I am honored to step into this role and partner with all of you. Having spent my career in clinical nutrition and now working in education, I have a deep appreciation for the dedication, quiet expertise, and profound impact dietetics professionals bring to our students, workplaces, and communities every single day. Yet, as a profession, we have a habit of doing extraordinary work while staying quietly behind the scenes. Whether it is conducting research, presenting at professional conferences, shaping the next generation of practitioners, or advancing clinical care, we rarely take the time to celebrate what we achieve. My primary focus for our academy is to change that narrative. I want to build a culture of active engagement where we proudly and comfortably highlight our professional accomplishments. Wisconsin dietetics professionals are driving meaningful change, and your hard work deserves to be recognized and shared. Let us make this a year where we step forward, lift each other up, and ensure our collective impact is seen and valued. Please take a moment to email your professional accomplishments to wand@ badgerbay.co so we can share your successes on our social media platforms.
Take Care,
Dana Scheunemann Dana Scheunemann WAND 2026-2027 President Elect
FALL 2026 | 9
S C I E N C E U P D AT E :
A comprehensive systematic review and meta-analysis encompassing decades of randomized, controlled trials shows that up to 6 ounces of unprocessed beef daily did not adversely affect cardiovascular risk factors.1 Plus, beef is an important dietary source of high-quality protein, along with bioavailable iron, zinc, and other nutrients. Practical Guidance for Patient Counseling: Recommend lean, minimally processed cuts. Look for “round” or “loin” in the name. Select ground beef that is 90% lean or leaner, or drain cooked ground beef. Pair nutrient-rich beef with vegetables, fruits, legumes and whole grains.
In a study conducted by our research team, ~6oz of beef daily did not raise LDL cholesterol compared with poultry, despite somewhat higher saturated fat content, likely due to beef ’s fatty acid profile being richer in cholesterol-lowering and cholesterol-neutral fatty acids.2
— Kevin C. Maki, PhD
Co-author of the study and meta-analysis
Scan for patientfriendly resources
1. Sanders LM, Palacios OM, Wilcox ML, Maki KC. Beef Consumption and Cardiovascular Disease Risk Factors: A Systematic Review and Metaanalysis of Randomized Controlled Trials. Curr Dev Nutr. 2024;8(12):104500. Published 2024 Nov 2. doi:10.1016/j.cdnut.2024.104500 2. Guzman E, Edirisinghe I, Wilcox ML, Kirkpatrick CF, Adams CG, Burton-Freeman BM, Maki KC. Effects of Diets Containing Beef Compared with Poultry on Pancreatic β-Cell Function and Other Cardiometabolic Health Indicators in Males and Females with Prediabetes: A Randomized, Crossover Trial. Curr Dev Nutr. 2025;9(12):107589. doi: 10.1016/j.cdnut.2025.
WAND CONSTITUENT UPDATE
Strengthening the Profession
7
Nutrition & Dietetics Workforce
PRIORITIES
3 ACTION AREAS
Highlights from the August 18, 2026 Academy House of Delegates meeting
Delegates identified seven priorities across the professional journey. They are organized below into three connected action areas for a visible, accessible, respected, adaptable, and influential workforce.
A
C
Pipeline & access (Priorities 1-2)
Growth & visibility (Priorities 3, 4 & 6)
B
Reach students earlier through schools, STEM and career programs, shadowing, community partnerships, and media.
Create clearer career ladders, specialty credentials, leadership development, and recognition of experience.
Make education paths, career options, prerequisites, and return on investment easier to understand.
Communicate the distinct expertise and value of RDNs and NDTRs through media and interdisciplinary relationships.
Expand scholarships, paid supervised practice, employer tuition support, flexible models, and NDTR-to-RDN bridges.
Strengthen mentorship, networking, and knowledge-sharing across every career stage.
Future readiness & accountability (Priorities 5 & 7) Build skills for AI, telehealth, changing reimbursement, and evolving models of care while positioning nutrition professionals as informed leaders. Partner with schools, employers, health systems, government and regulatory agencies, and community organizations. Set measurable goals and provide visible follow-through so workforce ideas lead to meaningful progress.
WHAT SUCCESS LOOKS LIKE Delegates’ closing words centered on:
GROWTH UNITY
RETENTION RECOGNITION
COMPENSATION
COLLABORATION
ADVOCACY
RESILIENCE
IMPACT
THE THROUGHLINE
Strengthen the full career journey: awareness > access > advancement > leadership FALL 2026 | 11 > legacy.
Source: Academy of Nutrition and Dietetics, Summary of Delegate Discussions: Future Professional Workforce
Schedule 8:00-8:45 am
Registration Memorial Union - University of Wisconsin Madison
8:50 - 9:05 am
Welcome Remarks
9:05 - 10:15 am
Practice Panel: Create Your Seat at the Table: Leadership in Nutrition & Dietetics Veronica Skaradzinski, MS, RDN, LDN Amy Mihm, MS, RDN Christine Kleckner, RD
10:15 - 10:30 am
Break
10:30 - 11:45 am
From Bench to Bedside: Integrating Clinical Practice and Research in Nutrition Science Adam Kuchnia, PhD
11:45 - 12:30 pm
Lunch
12:30 - 1:45 pm
Hot Topics “Fire Talks” - GLP-1 Medication, Ketogenic Diet Therapy, Teaching Kitchens within FIM Sarah Kent, MS, RD, CD Kelly Faltersack, MS, RDN, LD, CD Mackenzie Burke, RD Taylor Johnson, MA, CCMP
1:45 - 2:00 pm
Break
2:00 - 3:00 pm
Nutrition Policy Panel Moderator: Mackenzie Burke, RD Molly Gregory, RDN, CD Morgan Peaden, MPH, RDN, CD Sara Saye Koenig, MS, RDN, CD Allison Pfaff Harris, RDN, CD
3:00 - 3:15 pm
Closing Remarks
12 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
Meet the Speakers 9:00-10:15 a.m. | Practice Panel: Create Your Seat at the Table: Leadership in Nutrition & Dietetics | 1.25 CPEU As a Registered Dietitian Nutritionist, Veronica has enjoyed creating the first Nutrition Education programs at Recreation & Wellbeing since starting her position in 2022. This includes managing the Wolf Teaching Kitchen operations and collaborating with partners across campus to build a culture of health. She believes nutrition should be fun and accessible to all. Veronica likes supporting students in their independence and confidence in the kitchen.
VERONICA SKARADZINSKI MS, RDN, LDN
Veronica has a versatile professional background starting as a retail dietitian where she offered many services including group classes, health screenings, and managing the on-site garden. She worked for several years with the SNAPEducation program throughout six counties in northern Illinois. In this role, she focused on evidence-based system approaches and community collaboration. Veronica's previous clinical experience includes working as an outpatient dietitian for cardiac rehab and general nutrition for adult populations. In her free time, she loves to play volleyball, hike, bike, and travel!
9:00-10:15 a.m. | Practice Panel: Create Your Seat at the Table: Leadership in Nutrition & Dietetics | 1.25 CPEU Amy Mihm is the Clinical Nutrition Specialist at UW Health, where she leads strategic, system‑level initiatives that connect food systems, sustainability, and population health. Her responsibilities focus on identifying needs, bridging gaps, and implementing sustainable solutions that strengthen organizational impact. She is energized by collaboration, inspired by the talent across UW Health, and is dedicated to empowering teams to innovate and elevate community health. Amy believes success is achieved through a cohesive vision, respectful partnerships and engaged stakeholders. She is committed to empowering teams to implement evidence‑driven interventions that support healthier environments for patients, employees, and the broader community. AMY MIHM MS, RDN
She completed her Master of Science, Curriculum and Instruction at University of Wisconsin – Madison and her Bachelor of Science, Dietetics at University of Wisconsin – Stout.
9:00-10:15 a.m. | Practice Panel: Create Your Seat at the Table: Leadership in Nutrition & Dietetics | 1.25 CPEU Christine Kleckner serves as Executive Director of VA Madison Health Care and the William S. Middleton Memorial Veterans Hospital. She was appointed to the position in October 2023 after serving as the facility’s Associate Director for 12 years.
CHRISTINE KLECKNER
Kleckner brings more than 33 years of experience with the Veterans Health Administration, including more than two decades as a clinician and manager. In her leadership role, she oversees a complex health care system serving Veterans across southern Wisconsin and northern Illinois. She holds a bachelor’s degree in Community Medical Dietetics from Viterbo College and an MBA from Edgewood College.
RD
She is committed to improving access, quality, and trust in VA health care while ensuring Veterans receive the safe, compassionate, and high-quality care they have earned through their service.
FALL 2026 | 13
10:30 - 11:45 a.m. | Keynote: From Bench to Bedside: Integrating Clinical Practice and Research in Nutrition | 1.25 CPEU Dr. Adam Kuchnia is a professor of Nutritional Sciences at the University of Wisconsin–Madison. His research focuses on muscle health, protein metabolism, aging, and nutrition-related muscle loss. His work combines advanced imaging and nutritional science to better understand and treat conditions such as sarcopenia and cachexia, with the goal of improving health and recovery in aging and disease. ADAM KUCHNIA PHD
12:30 - 1:45 p.m. | Hot Topics “Fire Talks - GLP-1 | 1.25 CPEU Sarah Kent is a Registered and Certified Dietitian with more than 15 years of experience in clinical nutrition, weight management, and cardiometabolic health. She earned her Bachelor of Science in Nutritional Sciences from the University of Wisconsin-Madison and her Master of Science in Human Nutrition from the University of Alabama. Sarah completed her dietetic internship at UW Health in 2008.
SARAH KENT MS, RD, CD
Her career has spanned inpatient nutrition at Froedtert Health, outpatient nutrition counseling, and 8 years specializing in bariatric surgery. She is also the author of two cookbooks focused on supporting patients through their bariatric surgery journey. Prior to joining Novo Nordisk, Sarah worked as a Nutrition Representative with Abbott Nutrition across Wisconsin. Today, Sarah serves as a Cardiometabolic Care Specialist with Novo Nordisk, partnering with healthcare professionals to provide education and resources on GLP-1 therapies for people living with obesity and type 2 diabetes. Sarah lives in Pewaukee, with her husband, three children, and their English Cream Retriever, and enjoys helping clinicians navigate the evolving landscape of nutrition and metabolic health.
12:30 - 1:45 p.m. | Hot Topics “Fire Talks - Ketogenic Diet Therapy | 1.25 CPEU
KELLY FALTERSACK MS, RDN, LD, CD
Kelly Faltersack, MS, RDN, LDN, CD is a Registered Dietitian Nutritionist at UW Health with 10 years of expertise specializing in ketogenic diet therapy for adults with epilepsy and other neurological conditions. An active clinician and researcher, Kelly has co-authored multiple publications on ketogenic therapy. She serves on the Glut1 Deficiency Foundation Medical and Scientific Advisory Board, the Education Committee for the International Neurological Ketogenic Society, and the Dietary Treatment Task Force for the International League Against Epilepsy.
12:30 - 1:45 p.m. | Hot Topics “Fire Talks - Teaching Kitchens within FIM | 1.25 CPEU
MACKENZIE BURKE RD
Mackenzie Burke is a registered dietitian with UW Health who currently serves as the clinical nutrition supervisor. She has a masters in clinical nutrition from UW Madison, and has worked in Cardiology, Transplant, Osteoarthritis, and ALS. She is also a Lifestyle Change Coach for the CDC’s Diabetes Prevention Program. Mackenzie has been involved in UW Health’s teaching kitchen since 2021, and believes in an all foods fit approach to nutrition, and meeting patients where they are at. Taylor Johnson, MA is a classically trained chef, food anthropologist, and sustainable food systems professional with a master's degree in food studies from The American University of Rome. After more than a decade working as a chef, Taylor shifted focus to advancing equitable and resilient food systems, recognizing the power of food to shape health outcomes and community well-being. Today, Taylor oversees the Culinary Medicine program at UW Health, where evidence-based nutrition is integrated with hands-on cooking education to promote healthful cooking and eating habits.
14 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
12:30 - 1:45 p.m. | Hot Topics “Fire Talks - Teaching Kitchens within FIM | 1.25 CPEU
TAYLOR JOHNSON MA, CCMP
Taylor Johnson, MA is a classically trained chef, food anthropologist, and sustainable food systems professional with a master's degree in food studies from The American University of Rome. After more than a decade working as a chef, Taylor shifted focus to advancing equitable and resilient food systems, recognizing the power of food to shape health outcomes and community well-being. Today, Taylor oversees the Culinary Medicine program at UW Health, where evidence-based nutrition is integrated with hands-on cooking education to promote healthful cooking and eating habits.
2:00 - 3:00 p.m. | Nutrition Policy Panel | 1.00 CPEU Molly Gregory is the Registered Dietitian for the second largest school district in Wisconsin; the Madison Metropolitan School District in Wisconsin, where she ensures all students have access to nutritious, appealing meals that support learning and well-being. With over a decade of experience in school nutrition, Molly brings deep expertise in policy implementation and program innovation to her work.
MOLLY GREGORY RDN, CD
In Madison, she supports the district’s mission to prepare students for college, career, and community by planning student-centered menus, accommodating special dietary needs, managing federal and private grants, and leading strategic marketing initiatives. Through these efforts, she actively engages families and builds community trust in the school meal program, ensuring every student has the nutritional foundation required to thrive both inside and outside the classroom.
2:00 - 3:00 p.m. | Nutrition Policy Panel | 1.00 CPEU Morgan is the Nutrition Education State Specialist for the Health & Well-Being Institute in the Division of Extension, at UW-Madison. In this role she supports Extension Nutrition Educators across the state in the curricula and lessons they provide within their communities. The majority of her work is funded through the Expanded Food and Nutrition Education Program (EFNEP), and previously the SNAP-ed Program.
MORGAN PEADEN MPH, RDN, CD
She is a registered dietitian nutritionist and holds a master’s degree in public health. Prior to her role with Extension, she has worked in the Wisconsin State WIC office, within the Child Nutrition department at a large school district, and as a clinical dietitian. Morgan believes in evidence-based nutrition, making healthful food accessible to all, and the power of connection through sharing a meal.
2:00 - 3:00 p.m. | Nutrition Policy Panel | 1.00 CPEU
SARA SAYE KOENING MS, RDN, CD
Sara Koenig is the Elder Nutrition Program Manager and Program and Policy Analyst in the State of Wisconsin’s Bureau of Aging and Disability Resources and is responsible for overseeing the Elder Nutrition Program, comprised of congregate and home delivered meal services, at the state level. She is a registered dietitian focused on community nutrition and with 18 years of experience in federal nutrition programs. Sara began employment with the Bureau of Aging and Disability Resources in March of 2013. Her other responsibilities at the Bureau focus on quality improvement, aging policy issues, and service and expenditure reporting for aging services provided by Wisconsin’s aging network.
2:00 - 3:00 p.m. | Nutrition Policy Panel | 1.00 CPEU
ALLISON PFAFF HARRIS RDN, CD
Allison’s love of local food began as a child, picking handfuls of red raspberries in her grandparents’ garden, and has grown through her experiences as a dietitian in a community hospital, a personal chef, and a farmhand volunteer, where she witnessed the power of food in fostering healthy bodies, minds, and communities. As Farm to School Director at REAP Food Group, Allison works to advocate for and support every person involved in growing food to bring to the school cafeteria table. Knowing that Farm to School works best in partnership with strong school nutrition programs, REAP Food Group assists in research and advocates for local, state, and federal policies that benefit students and school nutrition programs as a whole, including Healthy School Meals for All Wisconsin, a movement to bring no-cost school meals to all K-12 Wisconsin students. FALL 2026 | 15
MEMBERSHIP HIGHLIGHT
WAND MEMBER EXCITEMENT WAND is always excited to highlight the great things our members are doing! Adrian LeQue, MS, RDN, LD, CD, FAND, Past WAND President, contributed to the newly released Comprehensive Care of the Older Adult Certificate of Training, available through the Academy of Nutrition and Dietetics’ Eat Right Store. Adrian authored two modules and co-authored six additional modules. This training offers a wealth of valuable information for professionals working with the older adult population! Check out the training here: Comprehensive Care for the Older Adult Certificate of Training Dana Scheunemann, PhD, MS, RDN, WAND’s current President-Elect, recently had the honor of presenting “Advancing the Precision of Nutrition Diagnosis to Improve Outcomes” for the Academy of Nutrition and Dietetics. This national webinar took place on September 16 and attracted more than 300 live attendees, with additional professionals requesting access to the recording. Dana co-presented with Casey Colin, DCN, RDN, LDN, FAND, from the University of North Florida. Amanda Gordon, MS, RDN, LDN, IBCLC, served as moderator. Dana’s presentation focused on strengthening nutrition diagnosis through high-quality PES statements, exploring the role of AI in the Nutrition Care Process, and highlighting the Academy of Nutrition and Dietetics’ Health Informatics Infrastructure and its role in supporting more consistent, data-driven nutrition care. Way to go, Dana and Adrian! Thank you both for representing WAND in such a positive way! We want to highlight you! Email wand@badgerbay.co and let us know the exciting work you are doing!
HAVE A STUDENT YOU WANT TO RECOGNIZE? We would love to highlight them on our Social Media and in the Fall 2026 Digizine. Submit your nomination here today!
Nominate Here!
16 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
RECIPE
ROASTED TOMATO BASIL OLIVE OIL DIP Meagan Gibson, MS, RDN, CD If your garden is overflowing with ripe tomatoes, this roasted tomato basil bread dip is one of the easiest and most delicious ways to put them to good use. Roasting tomatoes with garlic brings out their natural sweetness and creates a rich, savory flavor that pairs perfectly with fresh basil, olive oil, and crusty bread. Whether you’re serving it as an appetizer for guests, adding it to a charcuterie board, or enjoying it as a simple afternoon snack, this dip is a beautiful way to showcase the fresh flavors of summer. As a registered dietitian, I love recipes that are both nourishing and full of flavor, and this one checks both boxes. Tomatoes provide vitamin C, potassium, fiber, and lycopene, a powerful antioxidant that becomes even more available for your body to absorb after cooking. Olive oil not only adds richness but also helps your body absorb lycopene more efficiently, making this a heart-healthy combination. Pair the dip with whole-grain bread or fresh vegetables for a balanced appetizer that’s as nutritious as it is delicious. Yield: 6-8 servings Total time: 45 minutes Ingredients:
Directions:
1 c cherry tomatoes
1. Preheat the oven to 400 degrees F.
1 garlic clove, minced
2. Cut cherry tomatoes into quarters and place in a baking dish. Add in minced garlic. Sprinkle with sea salt.
Sea salt to taste 1/2 c high-quality olive oil 1/2 tsp Italian seasoning 1/4 to 1/2 tsp red pepper flakes
3. Roast in the oven for 25-30 minutes. 4. Remove from oven and let cool. While tomatoes are cooling, prepare the oil.
1 -2 Tbsp balsamic vinegar
5. In a shallow bowl or a small serving plate with sides, add olive oil. Sprinkle in Italian seasoning and red pepper flakes.
1 Tbsp Parmesan cheese
6. Pour in balsamic vinegar.
Fresh basil, torn
7. Remove tomatoes from the oven and let cool for about 10 minutes. Once cooled, gently add in roasted tomatoes with a slotted spoon.
Fresh Italian bread for serving
8. Top with Parmesan cheese and torn fresh basil and serve immediately. Enjoy with fresh or toasted Italian bread.
FALL 2026 | 17
RECIPE
SIMPLE GARDEN ZUCCHINI CRISP Meagan Gibson, MS, RDN, CD OK OK, I know zucchini crisp might sound a little strange at first. When most people think of zucchini, they picture savory dishes like breads, casseroles, or grilled vegetables, not a sweet dessert! But I’m here to convince you to give this recipe a try (don’t knock it ‘til you try it they say!) because zucchini is one of those extremely versatile vegetables that can sneak into recipes in the most delicious ways. Once it’s baked with nutmeg, cinnamon, sugar, and a buttery crisp topping, I promise you’ll forget all about the zucchini! Baked zucchini’s texture is very similar to apples, and it makes a really yummy dessert. If you’re a gardener like me, you know zucchini has a way of multiplying overnight. One day you have a few small zucchini, and the next you’re wondering what to do with several pounds of them! This zucchini crisp is a fun and unexpected way to use up extra zucchini while creating a dessert that’s comforting, flavorful, and perfect for sharing this summer. It’s proof that zucchini isn’t just for savory recipes; it deserves a spot on your dessert table too! Surprise your next guests with this delicious dessert :) Yield: 8-10 servings Total time: 55 minutes Ingredients:
Directions:
7 cups zucchini, peeled and cubed (2-3 medium)
1. Preheat oven to 375 degrees F. Coat a 9x13in baking dish with cooking spray or butter.
1/3 c fresh lemon juice 1/2 c sugar 1/2 tsp nutmeg 2 tsp cinnamon
Crisp Topping: 1 c brown sugar 1/2 c butter, room temperature/softened 1 c AP flour 1 c old-fashioned rolled oats
18 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
2. Add the first 5 ingredients to a large mixing bowl. Gently stir in zucchini until combined. 3. Spread mixture evenly into the prepared baking dish. 4. In a separate bowl, mix together the crisp ingredients. Cut the butter in with a fork or pastry blender until the mixture resembles course crumbs and is moist. Sprinkle the topping over the zucchini. 5. Bake for 45-50 minutes, until the topping is lightly browned and the filling is hot and bubbly. Enjoy!
RECIPE
OVEN-DRIED TOMATOES (JUST LIKE SUN-DRIED!) Meagan Gibson, MS, RDN, CD Love the rich, sweet flavor of sun-dried tomatoes? The good news is you don’t need a dehydrator or days of hot summer sunshine to make them. This easy oven-dried tomato recipe creates the same concentrated flavor and chewy texture right in your own kitchen. It’s one of my favorite ways to preserve an abundance of garden tomatoes, reduce food waste, and enjoy the taste of summer long after the growing season has ended. Add them to pasta, salads, sandwiches, homemade pizzas, grain bowls, or charcuterie boards for a burst of flavor in every bite. As a registered dietitian, I appreciate that this simple preservation method doesn’t just make tomatoes taste sweeter, it also helps you enjoy their nutrition year-round. Tomatoes are naturally rich in vitamin C, potassium, fiber, and lycopene, a powerful antioxidant that’s been linked to heart health and cell protection. As tomatoes cook, lycopene becomes even more available for your body to absorb, and storing or serving the finished tomatoes with olive oil can enhance that absorption even further. Whether your garden is overflowing or you found a great deal at the farmers market, homemade oven-dried tomatoes are an easy, nutrient-dense way to make the most of tomato season. Yield: 1 16-oz jar of sun-dried tomatoes Total time: 3 hours Ingredients:
Directions:
4 pints fresh cherry tomatoes
1. First, Preheat the oven to 250 degrees F. Wash and dry your tomatoes. It’s fine if you use a variety - it will work really well in this recipe!
1 c olive oil Sea salt to taste
2. Next, add your tomatoes to a sheet pan. Sprinkle lightly with sea salt. 3. Bake in preheated oven for about 3 hours. Tomatoes should be completely dried out. If they need more time, watch the tomatoes closely so they don’t burn! 4. Remove from oven and let cool slightly. Transfer to a mason jar and fill with olive oil until tomatoes are covered. Seal tightly with a lid. Refrigerate up to 1 week. Enjoy!
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RECIPE
AUTUMN HARVEST SOUP
9/11/26, 4:14 PM
Autumn Harvest Soup - Our Balanced Bowl
Heather Masters, MS, RDN, CD President 2026-2027
https://ourbalancedbowl.com/wprm_print/autumn-harvest-soup
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RECIPE
PUMPKIN BAKED OATMEAL
9/11/26, 4:15 PM
Pumpkin Baked Oatmeal Recipe - JoyFoodSunshine
Heather Masters, MS, RDN, CD President 2026-2027
https://joyfoodsunshine.com/wprm_print/pumpkin-baked-oatmeal-recipe
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RECIPE
PUMPKIN BAKED OATMEAL
9/11/26, 4:15 PM
Pumpkin Baked Oatmeal Recipe - JoyFoodSunshine
Heather Masters, MS, RDN, CD President 2026-2027
https://joyfoodsunshine.com/wprm_print/pumpkin-baked-oatmeal-recipe
22 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
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ADVOCACY
MALNUTRITION AWARENESS MONTH
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STATE POLICY UPDATE
STATE POLICY NEWS Nathan Butzlaff Hoven Consulting Marquette University Law School Wisconsin-Focused Poll Released on August 26 On August 26, 2026, Marquette University Law School Poll released its most recent poll, which surveyed 891 Wisconsin registered voters between August 12-20, 2026. The margin of error for registered voters polled was +/-4.0%. The sample size of likely voters was 738, and the margin of error for that group was +/-4.5%. This is Marquette’s first poll following the August 11 primary election. This new poll covers the 2026 general election, including the gubernatorial race, as well as various policy areas. The following August 2026 poll findings may be of interest: Wisconsin Gubernatorial Candidates – 2026 November General Election Here is how Wisconsin likely voters said they would vote in the November general election: • Milwaukee County Executive David Crowley (D)
49%
• Congressman Tom Tiffany (R)
44%
• Undecided 7% Here is how Wisconsin registered voters said they would vote in the November general election: • Milwaukee County Executive David Crowley (D)
44%
• Congressman Tom Tiffany (R)
44%
• Undecided 12% State Legislature – Generic Vote When asked generically about voting for state legislative candidates in the November general election, Wisconsin likely voters responded that they would vote in the following manner: • Democratic State Legislative Candidate 48% • Republican State Legislative Candidate 45% When asked generically about voting for state legislative candidates in the November general election, Wisconsin registered voters responded that they would vote in the following manner: • Democratic State Legislative Candidate 44% • Republican State Legislative Candidate 44%
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STATE POLICY UPDATE
STATE POLICY NEWS CONT. Nathan Butzlaff Hoven Consulting General Issues The most important issue among registered voters: • Inflation and the cost of living
43%
• Illegal immigration and border security
12%
• Health insurance 10% • Jobs and the economy
7%
• Property taxes 6% • Affordability of housing 6% • Data centers 5% • Abortion policy 4% • Public schools 3% • Crime in your community:
1%
State and Local Policy (Among Registered Voters) Data Centers • Costs of data centers outweigh the benefits
78%
• Benefits of data centers outweigh the costs
21%
• Favor at least a one-year ban on data center construction
67%
• Oppose at least a one-year ban on data center construction
33%
Public Schools • More important to hold down property taxes vs. public school funding is more important 58% • Public school funding is more important vs. more important to hold down property taxes 42%
State Budget Surplus • Return the entire state budget surplus to taxpayers
46%
• Use the surplus to pay for state and local services
53%
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STATE POLICY UPDATE
STATE POLICY NEWS CONT. Nathan Butzlaff Hoven Consulting Millionaire tax • Favor a special additional tax on millionaires
59%
• Oppose a special additional tax on millionaires
41%
Parental leave • Favor requiring businesses to provide paid family leave to new mothers and fathers
78%
• Oppose requiring businesses to provide paid family leave to new mothers and fathers 22%
Repeal Act 10, which eliminated collective bargaining for public sector employees. • Favor repeal
54%
• Oppose repeal
43%
.
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STATE POLICY UPDATE
STATE POLICY NEWS CONT. Nathan Butzlaff Hoven Consulting Update on the Implementation of the Dietitian Licensure Compact Earlier in the summer, Governor Tony Evers (D) formally started the regulatory process to implement the state law – championed by WAND – that allows Wisconsin to join the interstate Dietitian Licensure Compact. Specifically, he signed the “scope statement” that allows the regulatory process to begin. Throughout the regulatory implementation process, there will be an opportunity for WAND to submit public comment in support of implementation of the dietitian licensure compact in Wisconsin. On August 24, the multi-state entity that is “standing up” the compact – the interstate Dietitian Licensure Compact Commission – approved the agreement with information technology vendor that is creating the data system for the commission. This data system is essentially the heart of the compact, as it will allow states that belong to the compact to exchange data with each other about credentialed dietitians and ultimately allow states to issue compact privileges to dietitians to practice in other compact member states. Further dietitian compact implementation updates will be included in the WAND Digizine.
Legislative Council Study Committee on the Use of Artificial Intelligence in Health Care Holds First Meeting Earlier this summer, state legislative leaders created several Legislative Council Study Committees, including a committee focused on the use of artificial intelligence (AI) in health care. The Legislature creates study committees in each even-numbered year, once the legislative session has concluded. Each committee includes several legislators, one of whom serves as the chair, and also includes members of the general public. These committees hold several public hearings in Madison during which subject matter experts and members of the general public testify. The mission of these committees is to examine a particular issue and then work on drafting appropriate legislation to update and improve existing state laws on the topic.
The following summary of this study committee’s first meeting is from the Wheeler Report: “The 2026 Legislative Council Study Committee on the Use of Artificial Intelligence in Health Care met [on August 13] to examine how AI is being deployed across health systems, insurance, Medicaid/ Medicare, and mental health, and what role Wisconsin law should play. National policy experts and state-level advocates described a fast-moving, fragmented landscape: some states are restricting AI from being the sole basis for adverse coverage decisions, others are piloting AI “sandboxes” to test tools under regulator oversight, and many are experimenting with disclosure, consent, and governance rules. A recurring theme was how to balance innovation, cost-savings, and access with patient safety, privacy, and public trust, especially in areas like prior authorization, chatbots, and behavioral health. Patient and consumer advocates from GWAAR [Greater Wisconsin Agency on Aging Resources], the Wisconsin Aging Advocacy Network, AARP Wisconsin, and NAMI [National Alliance on Mental Illness] Wisconsin then focused on how AI is affecting older adults and people with mental illness. They highlighted real-world uses—AI scribes in exam rooms, AI-driven prior authorization, chatbots in Medicaid enrollment, and “companion” bots for mental health—alongside risks such as denials of necessary care, fraud and scams, misdiagnosis, and reinforcing delusions. Across presentations, witnesses urged Wisconsin to prioritize human oversight (“human in the loop”), meaningful disclosure/ informed consent, robust privacy protections, and clear guardrails for mental health and high stakes decisions, while avoiding overbroad rules that could freeze beneficial innovation.” Future updates on this study committee will be included in the WAND Digizine.
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STATE POLICY UPDATE
STATE POLICY NEWS CONT. Nathan Butzlaff Hoven Consulting Governor Directs State Agencies to Limit Funding Requests for the FY2027-2029 State Budget In late July, Governor Tony Evers (D) informed state agencies that they should not submit FY20272029 budget requests to the Office of the Governor that include funding increases. Exceptions include funding for K-12 education, the University of Wisconsin system, Medicaid, and overhauling the state prison system. Current practice is that state agencies submit budget requests to the Office of the Governor on September 15, then the Governor consolidates those requests – often with modifications – and then submits his full budget request to the Legislature early the following year. Of course, a new governor will be elected in November 2026, and the new governor could make significant modifications.
State Department of Health Services Announces Annual Adjustment to Fees for Copies of Health Care Records According to state law, each July 1, the state Department of Health Services (DHS) is required to adjust the amounts that health care providers may charge for patient health care records to account for inflation during the prior calendar year. The following are the updated amounts:
28 | WISCONSIN ACADEMY OF NUTRITION AND DIETETICS
STATE POLICY UPDATE
STATE POLICY NEWS CONT. Nathan Butzlaff Hoven Consulting WANDPAC Update The 2026 mid-term election, which could be the most competitive election in Wisconsin since 2010, is just around the corner. It is vitally important for WAND to support legislators and legislative candidates who share our policy goals. Campaign contributions are an important part of legislative advocacy. Please consider contributing to the Wisconsin Academy of Nutrition and Dietetics Political Action Committee (WANDPAC). If you have already made a contribution during 2025-2026, thank you! Through WANDPAC, WAND collects voluntary contributions from members into a single account and distributes them – under the direction of the WANDPAC board – to candidates for elective state office who share WAND’s policy goals and vision for a healthier Wisconsin. Contributing to WANDPAC is quick and easy. Visit the WANDPAC contribution website to make a secure online contribution or call the WAND office at (920) 560-5619. It will take less than five minutes of your time.
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DONATE TO WANDPAC
CONSIDER DONATING TO WAND WANDPAC continues to work improve the impact that we can make in the WAND Community
WANDPAC collects voluntary contributions from members into a single account and distributes those contributions - under the directions of a governing board - to candidates for elective state office. Outside of administrative costs, the PAC Program is funded entirely through member contributions. We look forward to building our assests to be able contribute in teh future to legislators who have and will continue to support our nutrition policies. See below for more details on what we’ve been able to accomplish with our WANDPAC dollars - and plan to donate today! If you would like to see your WANDPAC contriubutions and determine if it’s time to donate, in your profiles you can... • Log In • Under “Invoicing, Payment & History” Click on “Donations” • This will share your amount donated over time Thank you again for the consideration of donation to this important fun to advancing our profession
Donate to WANDPAC
Visit the WAND Swag Store Profits from sales in the WAND merchandise store go towards supporting scholarships for students and practitioners.
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