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ForwardSymposium Session: How to Improve Fertility Outcomes (In the Kitchen)
A growing body of evidence suggests nutrition and lifestyle modifications play an important role in optimizing fertility to create successful pregnancies. Comprehensive improvements in the nutritional and health status of women before and during pregnancy can contribute to optimal fetal growth, better outcomes in childbirth, and the potential for better long-term health in the mother and child.
Join dietitian Judy Simon and reproductive fertility physician, Angela Thyer, as they discuss the fundamentals of fertility and take a deep dive into nutrition and lifestyle behaviors that can be recommended before conception to improve outcomes. The duo will discuss assisted reproductive technology, the use of dietary supplements, male fertility, culinary medicine, and weight bias in fertility treatment. Judy and Angela have been working together for years; they have a true understanding of how collaboration on interprofessional teams can lead not only to better fertility outcomes but also improved patient outcomes, too.
This is not a webinar or course for purchase - this is a module for credit claiming for our 2025 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.
Learning Objectives
After completing this continuing education activity, health care professionals will be better able to:
- Discuss the impact nutrition and lifestyle have on fertility success for men and women.
- Implement the process of nutritional assessment, diagnosis, and treatment when working with men and women who are seeking fertility assistance.
- Integrate culinary medicine and MNT during preconception and fertility treatment to enhance pregnancy outcomes.
- Implement interprofessional principals that support improved fertility outcomes.
Additional Information
Judy Simon, MS, RDN, CD, CHES, is an esteemed registered dietitian nutritionist with a focus on reproductive health. As the founder of Mind Body Nutrition, PLLC, she integrates a comprehensive approach that combines nutrition therapy, mindfulness, and intuitive eating to help individuals improve their health and fertility. Judy specializes in fertility, PCOS, eating disorders, and weight-inclusive health care.
She is actively involved in the professional community, having served in leadership roles with the American Society of Reproductive Medicine Nutrition Special Interest Group and the Seattle Tacoma Reproductive Society. Judy is also a Fellow of the Academy of Nutrition and Dietetics, highlighting her leadership and expertise in nutrition.
Her work emphasizes a non-judgmental, inclusive approach to health, and she is the co-founder of the Food For Fertility program. In addition, Judy co-authored ”Getting to Baby: A Food-First Fertility Plan to Improve Your Odds and Shorten Your Time to Pregnancy,” which offers a science-backed, nutrition-centered approach to fertility. Judy frequently contributes expert content to leading publications, including The New York Times, Seattle Times, National Geographic, VeryWell Health, U.S. News & World Report, and others.
Judy’s expertise and compassionate approach continue to inspire individuals to achieve healthier, more fertile lives.
Dr. Angela Thyer, MD, stands at the intersection of reproductive medicine and lifestyle optimization. As a distinguished graduate of Duke University and triple board-certified physician, she brings unprecedented depth to fertility care through her innovative integration of reproductive endocrinology, lifestyle medicine, and behavioral science. Her pioneering work includes the co-development of the Food for Fertility program and book, “Getting to Baby,” which translates complex medical science into lifestyle strategies.
Currently advancing her expertise in behavioral science at the London School of Economics, Dr. Thyer continues to push the boundaries of conventional fertility wisdom by incorporating whole-health solutions and evidence-based lifestyle modifications. Her unique background as an ever-curious physician, plant-based chef, and behavioral scientist, allows her to bridge the gap between medical intervention and practical lifestyle implementation.
DISCLOSURES
The faculty and planners of this educational activity have no relevant financial relationships with ineligible companies to disclose.
An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.
Physicians: Great Valley Publishing designates this live material for a maximum of 1.5 AMA PRA Category 1 Credit (s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Available Credit
- 1.25 Interprofessional Continuing Education (IPCE)This activity was planned by and for the healthcare team, and learners will receive Interprofessional Continuing Education (IPCE) credits for learning and change.