Have you been hearing the buzz about Meatless Mondays? Wondered what was up with those flexitarians? Join us to discover the health benefits of limiting meat intake as well as the positive environmental impact of a “meat less” diet. We’ll also talk about ways to reduce your meat intake and great new recipes to try.
This free, one-hour webinar has been approved for one CPE credit for Registered Dietitians and Dietetic Technicians, Registered. Meets learning codes 4040, 2070, 4110, and 5370. You will learn to:
- Discuss current trends toward moving toward a “meat less” diet.
- Define different approaches that can be used to “meat in the middle” with flexible diet approaches.
- Use research to discuss impact of our current meat consumption on our health and the health of our environment and compare this to a diet centered around vegetable and grain proteins.
- Share educational tools with patients, clients, colleagues, students and others that enable them to embrace a less “meat centered” diet.
- Trends in Meat Consumption, Public Health Nutrition
- Nutritional Update for Physicians: Plant-Based Diets
- The Great Energy Challenge Quiz on Food, Water and Energy
- What if Everyone in the World Became a Vegetarian? Slate.com, May 2014
- The Environmental Working Group’s Meat Eater’s Guide to Climate Change and Health
- Which Foods are Worst for the Environment? Washington Post, March 2014 (include infographic on EWG emissions comparisons for different crops)
- Decoding Meat and Dairy Product Labels
- The DASH Eating Plan (NHLBI)
Tools and Materials for Consumers
- The Plant-Based Diet brochure from Kaiser Permanente; recipes, action plan, nutrition/health and shopping info
- Whole Grain Council: Whole Grain Protein Power: table featuring the protein content of different grains
- Vegetarian Resource Group; non-profit that provides links to many resources, Q & A, books and a journal
- Vegetarian Nutrition Resource List from the Food and Nutrition Information Center of the Nat’l Ag. Library
- The Plant-Powered Diet by Sharon Palmer, RD
- Vegetarian Eating 101 from Oldways
As a Registered Dietitian, Allison enables individuals to make positive, sustainable changes in their eating habits by stressing conscious eating, improving relationships with food and offering a non-diet approach for reaching and maintaining ideal body weight.
She joins the Guiding Stars team to help people in a number of sectors (grocery, hospitals, schools and universities) to understand how to use the Guiding Stars nutrition navigation program to make healthier food choices.
Kitty has dedicated her career to helping businesses, public relations agencies, trade associations and the media navigate the ever-changing nutrition landscape. She is the president of NutriComm Inc., a consultancy specializing in food and nutrition communications. Kitty is also an adjunct faculty member of Southern Maine Community College’s Nutrition Department. Kitty has served on the board of the Maine Academy of Nutrition and Dietetics for many years, including two terms as president.