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 (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

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: 4.57 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