Recognized authorities have recommended broad shifts in the American diet toward plant-based dietary patterns for personal, planetary and public health. However, even assuming positive interest, much of the public remains skeptical for several reasons, among which are: flavor, texture, meal satisfaction and nutrient adequacy. Will the food 1) taste good, 2) provide textures similar to familiar animal proteins, 3) induce satiation and satiety, and 4) meet needs for protein and iron? Without skillful guidance, new adopters may eventually reject plant-based diets as impractical, unappealing or unhealthy, and return to a diet heavy in animal proteins---much to the likely detriment of the client/patient’s health, as well as the health of the society as a whole. Indeed, some research suggests these issues may be causing some degree of relapse among even motivated consumers. In this webinar, Mark Rifkin, MS, RDN, will review the rationale for such dietary shifts, effective strategies for intr

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

• Understand the rationale for recommending shifts toward plant-based diets and plant-based proteins.



• Discuss effective ways to introduce plant proteins to patients/clients.



• Describe cooking and preparation methods for plant proteins.



• Recognize the impact of RDN knowledge, behaviors and practices on patient/client success.



• Examine potential contra-indications for plant-based diets.

Live Webinar Date: Dec 08, 2026   (04:00 PM - 05:00 PM Eastern Time) (US and Canada)

Expiration Date: Oct 30, 2027

Performance Indicators/Learning Objectives: 2.1.3, 9.1.4, 9.1.5, 9.2.3

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Total Cost: 1 Site Credit