New Dietary Guidelines for Americans
NEW DIETARY GUIDELINES FOR AMERICANS: COMPARING, CONTRASTING AND EMPLOYING RECOMMENDATIONS
Which one is best: The Healthy U.S.-Style Eating Pattern, Mediterranean-Style Pattern or Vegetarian Pattern? This deep dive into the variations of the 2015-2020 Dietary Guidelines for Americans compares the recommended food group servings for each pattern to current consumption patterns, contrasts the availability of key nutrients, such as iron and omega 3s, between the patterns and suggests practical strategies for helping patients make shifts within and among the food groups with the end goal of improving health one bite at a time.
Upon successful completion of this course, the participant should be able to:
  • Describe the 2015-2020 Dietary Guidelines for Americans’ example eating patterns, the Healthy U.S.-Style Eating Pattern, Mediterranean-Style Pattern or Vegetarian Pattern.


  • Contrast the availability of key nutrients, such as iron and omega 3’s, between the patterns.


  • Suggest strategies for helping patients make shifts within and among the food groups with the end goal of improving health one bite at a time.
Live Event Date: Apr 04, 2017
Learning Need Codes (LNC): 4030, 4040, 4110
Performance Indicators/Learning Objectives: 8.2.2, 8.3.6, 12.3.5
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.5
Level(s): 1, 2
Total Cost: $27 ($18.00 per credit)

About the Presenter: Debbie Petitpain, MS, RDN, LD
Debbie Petitpain

Debbie Petitpain, MS, RD, LD is a registered dietitian with Sodexo at the Medical University of South Carolina (MUSC) in Charleston. As the Wellness Director in the Office of Health Promotion, she develops policies and programs to advance health on campus and in the community.

In 2016, she received a "Hero of Everyday Life" award for her volunteer efforts to fight hunger in the community by establishing the first hospital-based USDA Summer Meal Program in the Southeast with the Kids Eat Free program at MUSC, which provided over 13,000 free meals to kids in the first 3 years. Since then, Debbie has consulted with numerous healthcare organizations starting similar programs and has collected examples of today's best practices. She has presented this body of work on behalf of the USDA and non-profits such as No Kid Hungry to hospital administrators, state associations and to anyone who wants to learn more about it!

Debbie graduated from the College of Charleston, received her Masters in Nutrition from Boston University and completed her dietetic training in Honolulu, Hawaii. She has worked for Sodexo since 2003.

Other Webinars by this Presenter/Organization:
Free Meals for Kids

Hospitals That Fight Hunger: Serving Free Meals to Kids

On Demand
Live Date: (May 22,2018)
Expiration Date: (May 21,2021)

Rating: 4.95 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour

Beyond the Basics of Bariatric Nutrition

On Demand
Live Date: (Jun 29,2017)
Expiration Date: (Jun 28,2020)

Rating: 4.65 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour

Plant Based Diets

Maximizing the Benefits of Plant Based-Diets: Balancing Nutrient Needs and Patient Preferences

On Demand
Live Date: (May 16,2017)
Expiration Date: (May 15,2020)

Rating: 4.80 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour

Post-Op Nutritional Deficiencies in Bariatric Surgery Patients

On Demand
Live Date: (Jan 26,2016)
Expiration Date: (Jan 25,2019)

Rating: 4.60 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour

Basics of Bariatric Nutrition

Basics of Bariatric Nutrition

On Demand
Live Date: (Jan 07,2016)
Expiration Date: (Jan 06,2019)

Rating: 4.63 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour