Plant Based Diets
MAXIMIZING THE BENEFITS OF PLANT BASED-DIETS: BALANCING NUTRIENT NEEDS AND PATIENT PREFERENCES
Vegetarian diets have long been associated with numerous health benefits, and as more and more Americans embrace plant based eating, it is likely you will have a client approach you with questions about this diet. The recently updated position paper by the Academy and the example vegetarian pattern in the Dietary Guidelines for Americans provide framework for developing healthy plant based meals and can address common concerns about getting in enough protein, calcium, or iron. Debbie will also share practical tips for your clients wanting to make this dietary transition and reap the benefits of eating more plants!
Upon successful completion of this one-hour course, the participant should be able to:
  • List the advantages of a plant based diet.


  • Summarize how clients meet protein, calcium and iron needs on a plant based diet and discuss other nutrients of interest.


  • Describe the Dietary Guidelines for American's example vegetarian pattern and strategies for moving toward a plant based diet.
Live Event Date: May 16, 2017
Learning Need Codes (LNC): 2000, 2010, 2020, 4110
Performance Indicators/Learning Objectives: 8.1.1, 8.3.6, 8.4.1, 9.3.1
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1
Total Cost: $18 ($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 in Charleston. For years 10 years she worked with the Bariatric Surgery Program and more recently, is in the Office of Health Promotion and enjoys working with people looking to make dramatic diet and lifestyle changes to lose weight, improve their medical problems and get healthier!

At home, she and her husband model to their two young daughters how food nourishes the body, gives us energy, helps us grow and connects us to our community. She graduated from the College of Charleston, received her Masters in Nutrition from Boston University and completed her dietetic training in Honolulu, Hawaii. She has co-authored several papers on bariatric nutrition and in 2012 co-authored the book chapter "Bariatric Surgery and Post Bariatric Surgery Nutrition Needs."

Other Webinars by this Presenter/Organization:

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

New Dietary Guidelines for Americans

New Dietary Guidelines for Americans: Comparing, Contrasting and Employing Recommendations

On Demand
Live Date: (Apr 04,2017)
Expiration Date: (Apr 03,2020)

Rating: 4.77 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1.5 hours

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: 4.57 out of 5

Instructor: Debbie Petitpain, MS, RDN, LD

Duration: 1 hour

SPONSORED

Job Opportunity

CELSIUS


Job Opportunity

Rush University Medical Center