Dietitian Course: Meat Without the Moo: Plant-Based Foods and Beyond

MEAT WITHOUT THE MOO: PLANT-BASED FOODS AND BEYOND

Plant-based has gone mainstream! As more and more people incorporate plant-based foods into their diets, innovation and production of plant-based meats have exploded. Sales of plant-based foods have grown by double digits over the last few years and more than doubled in 2020. This talk will include a brief overview of the health and environmental benefits of a plant-based diet. It will then discuss the 3 main categories of animal-free proteins designed to replace meat, poultry and seafood, namely plant-based meats, clean meats and fermentation. You will leave with a solid foundation of the meat alternatives that are here – and those we’ll see in the near future.

Upon successful completion of this one-hour course, the participant should be able to:

Name 3 health benefits for adopting a plant-based diet.

Explain the need for an increase in plant-based eating with the growing population.

Define clean meat and how it compares to meat from its living counterpart.

Explain how fermentation can create protein.

List 3 different types of plant-based protein.

Live Event Date: Jul 13, 2021

Expiration Date: May 31, 2024

Performance Indicators/Learning Objectives: 4.2.7, 7.2.3, 8.3.6, 8.3.7

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: Mary Finckenor, MA, RD, CDCES, BC-ADM, CSSD

Mary Finckenor, MA, RD, CDCES, BC-ADM, CSSD, is a Registered Dietitian with a Master’s Degree in Nutrition Education and advanced certifications in diabetes and sports dietetics.

Mary is an experienced and skilled dietitian and diabetes educator for the Cardiac Rehab Program at Morristown Medical Center. She also serves as a dietary consultant with Atlantic Health System’s Sports Health, Corporate Health, and Executive Health Programs.

A dynamic speaker with an enthusiastic and engaging style, Mary is adept at breaking down the most complex topics. She is a popular presenter on all aspects of nutrition for corporate health programs in the greater metropolitan area.