plant-based diets
There has been increased attention, particularly recently, around plant-based diets. Factors such as preferences, allergies, intolerances and religious or dietary restrictions have influenced the rise in the popularity of this eating pattern. The shift towards putting plants at the center of the plate has been a focus of research in chronic disease prevention, the fight against obesity, as well as longevity. Topics covered include: a hard look at the Academy of Nutrition & Dietetics' 2016 Vegetarian Diets Position Paper, heart disease and cancer prevention, plant food recommendations, meal planning techniques, and new plant-based products at retail.
Upon successful completion of this one-hour course, the participant should be able to:
  • Understand the types of vegetarian diets.

  • Discuss strategies for meeting nutrient recommendations in the vegetarian population.

  • Evaluate the potential challenges in strict plant-based eating.

  • Identify five specific benefits plant-centered diets offer in chronic disease prevention.

  • Apply general healthy eating guidelines, including MyPlate, for the vegetarian client.
Live Event Date: Apr 13, 2017
Learning Need Codes (LNC): 2070, 4110, 4040, 9020
Performance Indicators/Learning Objectives: 8.1.1, 6.2.3, 11.3.1, 12.3.6
Target Audience: RDs, DTRS, Health Professionals
Number of Credits: 1.0
Level(s): 1
Total Cost: $18 ($18.00 per credit)

About the Presenter: Molly Hembree, RD, LD
Molly Hembree

Molly Hembree, RD, LD, is a retail dietitian coordinator with The Little Clinic of Kroger in Columbus, Ohio. Molly has been with Kroger, the nation's largest grocer, for almost 6 years, and in her role acts as both a retail and clinical dietitian: delivering counseling services, leading store tours and classes, and hosting events right where customers shop. Molly has Academy of Nutrition & Dietetics certificates in Weight Management Levels 1 and 2 and Supermarket Business Dietetics, is an advisory board member and freelance writer for the "Progressive Grocer," is a member of the "Retail Dietitian Business Alliance," and is a Certified Food Safety Manager by the National Registry of Food Safety Professionals.

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