Webinars

Omega-3 Fatty Acids and Plant-Based Diets: To Supplement or Not?

Omega-3 fatty acids have been thought to be important for lowering risk for cardiovascular disease and possibly also for protecting cognitive function. Since long chain Omega-3 fatty acids are found primarily in cold water fish and to a much lesser extent to eggs, lacto-ovo vegetarians consume very little and vegans generally have none in their diets. Whether or not this matters is a big question in plant-based nutrition. This presentation will review the scientific evidence on the effects of Omega-3 fatty acids for the prevention of cardiovascular disease, and discusses diet quality, nutrition adequacy, and effects on Omega-3 fatty acids on depression and risk of dementia. Recommendations are presented to assist registered dietitian nutrition in using plant-based nutrition in clinical practice.

Previously presented on Wednesday, March 24, 2021.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 6.2, 8.1, 8.4

Learning Objectives

1. The general strength of the research to date regarding associations between:
   1. Eating fish and the prevention of cardiovascular disease
   2. Supplementing with omega-3 fatty acids and the prevention of cardiovascular disease
   3. Omega-3 fatty acid intakes, blood levels and risk of dementia
   4. Omega-3 fatty acid intakes for the prevention and treatment of depression.
2. The relative intakes and blood levels of omega-3 fatty acids for vegetarians and vegans
3. The recommendations to achieve adequate omega-3 fatty acid status for vegetarians and vegan, including which foods are the most plentiful sources

Speaker:

Jack Norris, RD

Jack Norris is a Vegan Registered Dietitian, co-founder and executive director of Vegan Outreach. Jack co-authored the book, Vegan For Life, and has been elected to the Animal Rights Hall of Fame. Jack writes a nutrition blog at JackNorrisRD.com and maintains VeganHealth.org.

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A Plant-Based Eating Pattern for the Prevention and Treatment of Type 2 Diabetes

This webinar aims to highlight evidence-based research on the role of diet in climate and sustainability. RDNs are familiar with the health benefits of diets rich in plant-based proteins, vegetables, and fruits; however, plant-forward diets also have important environment and sustainability implications, including climate. Understanding how nutrition and climate work together, especially in the global context is vital for RDNs as they provide evidence-based, effective solutions for their clients. This webinar will provide an overview of recent diet-climate research, discuss the role of concepts such as Meatless Monday as a first-step solution, and highlight resources for RDNs as we seek to promote healthy diets for all.

Plant-based eating patterns are associated with a reduced risk of developing type 2 diabetes and are highly effective in its treatment. Diets that emphasize whole grains, vegetables, fruits, and legumes and exclude animal products improve blood glucose levels, body weight, plasma lipid concentrations, and blood pressure and play an important role in reducing the risk of cardiovascular and microvascular complications. This presentation will review the scientific evidence on the effects of plant-based diets for the prevention and treatment of type 2 diabetes and discusses diet quality, nutrition adequacy, and effects on insulin resistance and beta-cell function. Recommendations are presented to assist registered dietitian nutrition in using plant-based nutrition in clinical practice.

Previously presented on Thursday, March 11, 2021.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 6.2, 8.1, 8.4

Learning Objectives

1. Discuss the health benefits of a plant-based eating pattern based on observational and randomized controlled studies.
2. List the potential mechanisms influencing insulin resistance and diabetes risk.
3. Describe various strategies for success when providing plant-based nutrition education and counseling.

Speaker:

Meghan Jardine, MS, MBA, RDN, LD, CDE

Meghan Jardine is a registered dietitian nutritionist and a certified diabetes care and education specialist who specializes in plant-based eating patterns for preventing and treating diabetes. Ms. Jardine previously worked as the associate director of diabetes nutrition education for the Physicians Committee for Responsible Medicine, a Washington, D.C. –based nonprofit organization dedicated to promoting preventative medicine, especially better nutrition, and higher standards in research. Mrs. Jardine works five days a month as a clinical dietitian providing medical nutrition therapy for Parkland Health & Hospital System in Dallas, Texas where she was the coordinator of the Diabetes Self-Management Education and Support program for over 10 years.

Mrs. Jardine earned her bachelor's degree in Food and Nutrition from the University of Maine and a master’s degree in Nutrition and Food Science from Texas Woman’s University.  She also has a master's in business administration from the University of Dallas.

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Veganism and Eating Disorders: What Our Clients Are Teaching Us

As of 2019, 25% of 25- to 34- year old Americans report that they are vegan or vegetarian. In fact, sales of vegan foods rose 10x faster than food sales as a whole in 2018, and even "Big Meat" is going vegan as mainstream food conglomerates purchase stake in vegan food products. But research on the intersection of veganism and eating disorders continues to lag behind and can create misinformation based on generalizations and assumptions. Clinicians treating clients with eating disorders can no longer ignore the reality that veganism is trending in a similar pattern as vegetarianism and eating disorders did over twenty years ago. Whether veganism exists alongside a client's eating disorder, or is part of the disordered eating for another, how do we walk this path with our clients in real time? And how do we do this in a higher level of care as we navigate the unique challenges within a diverse community of clients? Can we guide our clients to discover their truth without our own biases interfering with the recovery progress? Join Tammy Beasley, RDN, CEDRD-S as she discusses lessons learned in real-time from clients with eating disorders in residential level of care within a mixed client community in which some follow veganism, and others do not, but all are seeking full recovery from an eating disorder.

Previously presented on Wednesday, February 10, 2021.

Learning Objectives

1. Reflect on the most current research on veganism and eating disorders through an objective yet discerning lens
2. Compare shifts in perspectives of ED dietitians treating vegan clients over the past year through a national survey
3. Learn from real client case studies that reveal the challenges and rewards of navigating veganism and eating disorders simultaneously in a higher level of care

Speaker:

Tammy Beasley, RDN, CEDRD-S, CSSD, LD

Tammy has practiced as a registered, licensed dietitian specializing in eating disorders within multiple levels of treatment over three decades. As the first eating disorder dietitian certified with IAEDP in 1993, she served on the Certification Committee nine years, becoming Director from 2013-2017 during which the Commission on Dietetic Registration approved the Certified Eating Disorder Registered Dietitian (CEDRD) designation for RDNs practicing in the field of eating disorders. Tammy joined Alsana Eating Recovery Communities in 2015 and currently serves as Vice President of Clinical Nutrition Services. As part of Alsana's Adaptive Care Model, Tammy led the development of Alsana's residential and day treatment programming for clients who follow a vegan lifestyle and seek full recovery from an eating disorder. Due to her work in this field, Tammy received the Excellence in Practice in Eating Disorders award from Behavioral Health Nutrition dietetic practice group in 2016 and is one of the three co-authors of the newly updated AND Standards of Practice and Standards of Professional Performance (SOP/SOPP) for dietitians treating eating disorders published in November 2020. Tammy enjoys translating evidence-based science into practical and insightful messages for clients to begin healing their relationship with food and body and for clinicians to incorporate into their own practices.

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"Food and Sustainability: What we can learn from Earth’s planetary boundaries"

Our food system has a larger environmental impact than perhaps any other human activity. In this one-hour webinar, Dr. Emery will present a close look at the ways food and agriculture affect planet Earth, the differences in environmental burdens between foods, and the effects of food production on global and local health. While the primary role of the food system is to provide a nutritious diet to the world’s population, different complete or healthy diets can have dramatically different impacts on the environment and unintended consequences for public health. Dr. Emery will highlight the scientific basis for the agriculture – environment connections and provide space for conversation and questions about the role of food and nutrition in global sustainability.

Previously presented on Thursday, October 29, 2020.

Presenter:

Isaac Emery, Ph.D.

Isaac Emery, Ph.D., is an environmental sustainability scientist and consultant with over a decade of experience in quantitative sustainability, systems thinking, and life cycle assessment. His recent work focuses on food and agriculture-based solutions to our most critical environmental problems. Dr. Emery is the founder and principal consultant of Informed Sustainability Consulting, where he partners with alternative protein companies and non-profit organizations to evaluate and communicate the role of novel foods and healthy diets in a sustainable society.

Isaac is also the lead sustainability analyst for the HSUS Forward Food program and a co-chair of the Food and Climate Alliance – an international network working to highlight plant-centric diets as a critical climate change solution. His past work includes public-facing reports on food sustainability issues as well as research projects on agriculture and energy with major universities, the Department of Energy, and the Department of Defense. He has written over a dozen scientific papers and presented to a wide range of audiences on life cycle assessment and sustainable agricultural systems.

You can access the recorded webinar here: https://www.vndpg.org/vn/resources/webinar/archived-webinars/food-sustainability-webinar 

Learning Objectives: 

Attendees should be able to:

1. What are the “planetary boundaries” and how can we use them to define ‘sustainability’ and sustainable diets?
2. How does our food system contribute to the planetary boundaries?
3. What are the biggest differences between food groups from an environmental perspective?

Access the Slide PDF Here

The Carbon Footprint Of A Sandwich

Plant-forward diets and the global syndemic of obesity, undernutrition and climate change: The unique and important role of the RDN

This webinar aims to highlight evidence-based research on the role of diet in climate and sustainability. RDNs are familiar with the health benefits of diets rich in plant-based proteins, vegetables, and fruits; however, plant-forward diets also have important environment and sustainability implications, including climate. Understanding how nutrition and climate work together, especially in the global context is vital for RDNs as they provide evidence-based, effective solutions for their clients. This webinar will provide an overview of recent diet-climate research, discuss the role of concepts such as Meatless Monday as a first-step solution, and highlight resources for RDNs as we seek to promote healthy diets for all.

Previously presented on Thursday, June 18, 2020.

Presenters:

Daphene Altema-Johnson, MPH, MBA

Daphene joined the Center for a Livable Future in 2019 as a Program Officer with the Food Communities & Public Health Program, following a year-long dietetic internship that led to her becoming a registered dietitian/nutritionist (RDN). Before that, she was an epidemiologist and lead evaluator at the Maryland Department of Health and Mental Hygiene, Oral Health Department. While there, she performed all data collection, analysis and reporting activities, and served as the chief evaluator for the HRSA workforce grant and CDC’s Cooperative Agreements oral health grant. She developed and implemented a five-year evaluation plan for Maryland’s oral health program and evaluated legislation to determine effectiveness and impact. At the Center, Daphene uses her expertise and experience as a nutritionist to support the Meatless Monday campaign. She’s especially interested in reaching young people with wellness messages through school programs and community outreach to effect generational change. “Get them started early,” is one of her guiding principles.

Becky Ramsing, MPH, RDN

Becky is a senior program officer with the Food Communities and Public Health Program, primarily responsible for managing the Center’s science advisory role with the Meatless Monday Campaign. At CLF, she overseas research, communication, evaluation and programming that facilitate a shift sustainable, healthy diets that are plant-centric and lower in meat.Prior to joining the CLF, Becky worked with University of Maryland as a Technical Advisor for Nutrition and Food Security for projects in Afghanistan and Ethiopia, helping women produce and utilize food for family consumption and income generation. She also worked as a nutrition consultant for community, worksite, and school-based programs developing and implementing health and nutrition curricula with clients such as Head Start, Howard County Public School System and other business and community partners. She has extensive experience initiating and overseeing health and nutrition programs and research projects, and she loves creative problem solving that includes networking and collaboration.

Credits: 1 CEU

Learning Objectives: 

Attendees should be able to:

1. Gain an understanding of the importance and role of different dietary patterns’ impact on climate change and the environment
2. Recognize the critical role the food system plays in the obesity, malnutrition and the global climate crisis
3. Provide an overview of the Global Meatless Monday community
4. Use the Global Meatless Monday community to share and obtain resources with other healthcare and nutrition professionals
5. Use evidence-based science to promote diet, nutrition and sustainability in their work

Access Recording Here

How to Develop Super-Star Plant-Based Recipes

Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian, shares with you her own tips and strategies for developing plant-based strategies that shine. You will learn about the latest plant-based culinary trends, plant-powered food swaps, the art of recipe writing, and more.

Previously presented on Tuesday, March 3, 2020.

Presenter:

Sharon Palmer, MSFS, RDN

Sharon Palmer, MSFS, RDN has created an award-winning career based on combining her two great loves: nutrition and writing. Sharon is an accomplished writer, editor, blogger, author, speaker, and media expert. In particular, her expertise is in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. She is currently working on her third book on plant-based eating due for publication in 2020. Sharon has contributed to several book chapters on nutrition and sustainability. She also serves as nutrition editor for Today's Dietitian, judge for the James Beard Journalism Awards, nutrition consultant for many publications and organizations, speaker at conferences, and nutrition expert in the media, including print, online, radio, podcasts, television, social media, and film.

Credits: 1 CEU, Level 2 CEU

Codes: 8100, 8060, 8080

Learning Objectives: 

1. Improve knowledge of plat-based culinary trends
2. Learn about plant-based food swaps
3. Improve recipe writing skills

Access Recording Here

Managing Type 2 Diabetes Using a Plant Based Approach

Presented with the Diabetes Care and Education & the Vegetarian Nutrition Dietetic Practice Group

Diabetes is a chronic, progressive illness characterized by impaired fat and carbohydrate metabolism. Eating a whole food plant-based diet has many health benefits which include potential influence on glycemic control, reduction in cardiovascular disease risk, improvement in digestive health and reduction in inflammation.   People with diabetes have no control over many aspects of the disease. However, they have direct control over what foods they choose to eat. Research done by Neil Barnard M.D. and David Jenkins M.D. point to the evidence of the usefulness  of vegetarian diets in the prevention, management and reversing Type 2 diabetes which has sparked an interest in using food to manage and treat Type 2 diabetes mellitus.

This webinar will focus on the health benefits of whole food plant based eating to manage diabetes and enjoy good health.

Previously presented on Tuesday, May 14, 2019,

Presenter:

Gita Patel, MS, RDN, CDE, LD, CLT Gita Patel is a registered dietitian, certified diabetes educator, and certified LEAP (Lifestyle Eating and Performance) therapist specializing in diabetes, women’s health, heart disease, vegetarian nutrition, healthy aging, migraines, Celiac disease, gastrointestinal problems with food allergies, food sensitivities and food intolerances. Gita partners with individuals and organizations that need the science of nutrition translated into a healthy vegetarian lifestyle. Gita is an author, speaker and counselor.

Her vegetarian cookbook, Blending Science with Spices: Tasty Recipes & Nutrition Tips for Healthy Living, is the culmination of her traditional Indian background, the varied foods she grew up eating, and her extensive training in modern nutritional science. With current research connecting the effect of what we eat on health, food preparation is the one place where she can reflect daily on that fundamental relationship. Helping people feed their health is her goal in life.

Gita has taught nutrition through vegetarian cooking in a variety of venues, including television, and shares her extensive background in modern nutritional science through a combination of education and practice.

Credits: 1 CEU, Level 1 CEU

Codes: 

• 2090 Micronutrients (vitamins and minerals)
• 4110 Vegetarianism
• 5370 Weight Management Obesity,
• 5190 Diabetes Mellitus (disease)

Learning Objectives: 

After completing this webinar, participants will be able to:

1. Gain a deeper understanding of the micronutrients in a Whole Food Plant Based eating style and how they help with managing the health of people with diabetes.
2. State 3 benefits of a whole foods plant-based eating style.
3. State some practical tips that you can teach your patients and clients on how to include plant-based food into their daily lives.

Access Recording Here

Plant-Based Nutrition’s Role in Microbiome Health for Obesity and Diabetes

It is well established that nutrition is an important factor that shapes the composition and metabolic activity of the human microbiome. Plant-based eating patterns have been found to be effective for weight loss and for the prevention and treatment of type 2 diabetes. Nutrition throughout the lifecycle plays a key role in shaping the microbiota as well as the metabolites produced by certain bacteria. This webinar will review the evidence on nutrition’s impact on the microbiome in relation to inflammation, obesity, and diabetes. Eating patterns and food groups, as well as prebiotics and probiotics, will be presented as potential treatments to improve the health of the microbiome. A healthy gut is associated with less inflammation, a healthy body weight, and glycemic control.

Approved for 1 CPE for live webinar and recorded webinar.

Speaker:

Meghan Jardine, MS, MBA, RDN, LD, CDE Associate Director of Diabetes Nutrition Education Physicians Committee for Responsible Medicine Meghan Jardine, is the associate director of diabetes nutrition education for the Physicians Committee for Responsible Medicine, a Washington, D.C.–based nonprofit organization dedicated to promoting preventive medicine, especially better nutrition, and higher standards in research. Mrs. Jardine works PRN as a clinical dietitian providing medical nutrition therapy for Parkland Health & Hospital System in Dallas, Texas.

Learning Objectives, the participant will be able to:

1. Describe the development and function of the human gut microbiota and its influence on health.
2. Describe the nutritional factors that contribute to dysbiosis and its downstream effects on metabolic dysfunction and chronic disease including obesity, diabetes, and other disorders.
3. Explain how plant-based nutrition, prebiotics, and probiotics, as well as other healthy lifestyle behaviors, can improve the metabolic activity of the microbiota and the health of the host.

Access Recording Here

Social Media Survival Course for Dietitians

This presentation is built for both newbies (even RDs who dislike social media!) and people more advanced with these skills already. I discuss the ethics of social media for dietitians and present concrete information on the different platform options, focusing on the “business” side of each. I provide step-by-step details starting with the first thing someone needs to take to launch a given platform up through optimizing a given form of social media. The presentation is built on a case study using fellow dietitians as examples of how to do social media right.

CPE level 2/ 1 CPE credit
Program will be recorded for later viewing
Webinar presented by DIFM DPG and Vegetarian Nutrition DPG

Speaker:

Ginger Hultin MS, RDN, CSO Ginger Hultin is a Seattle-based health writer and certified board specialist in oncology nutrition. She holds a Bachelor’s degree in English and Master’s degree in nutrition. Ginger currently works at Arivale, a Scientific Wellness company as a Registered Dietitian coach optimizing wellness through genetic testing, blood analyte data and microbiome analysis. She also serves as adjunct clinical faculty at Bastyr University in the teaching clinic as students see patients in a practicum-style environment. Ginger serves as national spokesperson for the Academy of Nutrition and Dietetics, past chair of Vegetarian Nutrition dietetic practice group, and past President of the Chicago Academy. She has given professional education lectures for continuing education credits for dietitians in Seattle and Chicago-area dietetic associations and dietetic practice groups. She has been quoted in articles for Women’s Health Magazine, SELF, Business Insider, CNN.com, and the Food Network among others.

Learning Objectives:

The attendee will be able to…

• Identify the benefits of being on social media for dietitians and our profession.
• Describe the different forms of social media and identify which may work best for you
• Specify the first step you want to take to improve your social media strategy

Access Recording Here

Position of the Academy of Nutrition and Dietetics on Vegetarian Diets Webinar

Sponsored by:

The popularity of plant-based vegetarian and vegan diets is increasing due the growing interest in healthier eating, environmental concerns and animal welfare.
In 2016, the Academy of Nutrition and Dietetics released the updated Position Paper on Vegetarian Diets and these highlights will be discussed during the webinar.

• How vegetarian diets meet the nutritional needs throughout the lifecycle.
• The role of vegetarian diets in human health.
• Vegetarian diets in the prevention and treatment of disease.
• Effect of plant-based diets on the environment

As the Academy enters its Second Century of service to health professionals and the public it is the perfect time to reflect on this timely position paper.

Speakers:

John Westerdahl, PhD, MPH, RD, CNS, FAND A graduate of Pacific Union College and Loma Linda University School of Public Health, John’s degrees are in the fields of food, nutrition and health education. With an interest in spiritual wellness and its relationship to health, John also has an MA degree in religion. He serves as a consultant to Bragg Live Food Products and the Bragg Health Foundation. He has previously served as Director of Wellness & Lifestyle Medicine and Nutritional Services for Castle Medical Center in Hawaii, Director of the Murad Inclusive Health Center and Murad Inclusive Health Medical Group in Los Angeles, Senior Nutritionist for the Shaklee Corporation, Director of Nutrition for Dr. McDougall’s Right Foods in San Francisco, and Nutrition Editor for Veggie Life Magazine. He was also the staff nutritionist for Millennium Restaurant, San Francisco’s premier vegetarian cuisine restaurant and coauthored the book, The Millennium Cookbook: Extraordinary Vegetarian Cuisine. His popular radio talk show, Nutrition and You, and television show, Tasty and Meatless, reached thousands every week throughout the Hawaiian Islands. John’s weekly national radio talk show, Health & Longevity, is broadcast on the LifeTalk Radio network. For several years he served as the VN State Coordinator for Hawaii and California and was the first recipient of the Cyndi Reeser Outstanding State Coordinator of the Year Award. In addition to his membership in the Academy, John is an active member in the American College of Nutrition and the American College of Lifestyle Medicine.

Vesanto Melina, MS, RD Lead author of the Academy of Nutrition and Dietetics’ current Position Paper on Vegetarian Diets. She is an internationally known speaker and co-author of award winning books that are classics on plant-based nutrition, most with Brenda Davis, and now in 11 languages. Their most recent is Becoming Vegan: Comprehensive Edition, written for dietitians, MDs, and other health professionals, with 620 pages and entirely referenced. Half as long is Becoming Vegan: Express Edition. Vesanto is an internationally known speaker and government consultant, and has taught nutrition at Seattle’s Bastyr University and at the University of British Columbia. Her websites are www.becomingvegan.ca and www.nutrispeak.com.

Learning Objectives:

Objective 1: Identify three reasons why appropriately planned vegetarian, including vegan diets, are healthful and nutritionally adequate based on the latest scientific research from the Academy of Nutrition and Dietetics’ position paper on vegetarian diets.

Objective 2: Identify at least three chronic disease that may be prevented through a healthy vegetarian and/or vegan diet.

Objective 3: Describe at least two reasons why plant-based diets are more environmentally sustainable than diets rich in animal products.

Learning Codes:

4040 Disease Prevention
4110 Vegetarianism
8018 Environmental, agricultural and technologic influences on food systems
9020 Evaluation and application of research

Access Recording Here

Soy Isoflavones & Health: Where Does the Science Stand? (No longer available for CPEU)

This webinar is NOT available for CPEU. Please enjoy listening.

This webinar was presented by Mark Messina, PhD, MS — download the recording and slide handouts here:

https://integrativerd.org/event/webinar-soyfoods/
Once on the site, scroll down and you will see Handouts and Recording.

Iron for Vegans and Vegetarians (No longer available for CPEU)

Iron deficiency anemia is a worldwide problem and often vegetarian and vegan diets are seen as a risk for this nutrient deficiency.

• What does the research say?
• What are plant-based iron sources?

Jack Norris, RD, co-author of Vegan for Life, will answer these questions and more in this one hour webinar.

CPEU is no longer available for this webinar, but feel free to view it at your leisure.

Speaker:

Access Recording Here

Iron in Vegetarian Diets RD Resource: Consumer Version (PDF) | RD Version (PDF)