Plant-Based Diets
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 adequate protein, calcium, iron and omega 3 fatty acids. Debbie will also share practical tips foryour 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:
  • Identify the health benefits of a plant-based diet.

  • Explain to clients how to eat adequate protein, calcium, iron and omega 3 fatty acid with a plant-based diet.

  • Compare and contrast the Dietary Guidelines for American’s example vegetarian pattern to the other eating patterns.

  • Formulate strategies for moving clients toward a plant-based diet.
Live Event Date: Dec 01, 2020
Expiration Date: Dec 01, 2023
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, 2
Total Cost: $18 ($18.00 per credit)

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

Debbie Petitpain, MS, RDN, LDN believes the healthiest foods are those that come from as close to the ground as possible – and require a fork to be eaten! Debbie has many areas of interest and specialty including plant-based diets, food security, health technology, culinary nutrition, intermittent fasting, workplace wellness, men’s nutrition, African American nutrition, the dietary guidelines and more.

With more than 15 years’ experience as a master’s trained registered dietitian nutritionist, she has served as a national spokesperson for the media, created an award-winning culinary nutrition graduate course, started food security programs in hospitals across the country and provided direct patient care to those undergoing dramatic diet and lifestyle changes to lose weight, improve their medical problems and get healthier!

Debbie is the Wellness Director in the Office of Health Promotion at the Medical University of South Carolina where she develops policies and programs to advance health on campus and in the community. She is also the Director for Research, Development and Innovation for Synergasia Health driving the design, implementation, testing, evaluation and validation of scalable strategies that improve social determinants and advance health equity.

Debbie graduated from the College of Charleston, received her Masters in Nutrition from Boston University and completed her dietetic training in Honolulu, Hawaii. 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.

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