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.
Resources
- 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
Your Hosts
Allison J Stowell MS, RD, CDN uses her background as a food and nutrition expert to help others adopt healthier living. She frequently speaks to community groups and leads seminars on nutrition, balanced diet, and disease prevention. As Guiding Stars’ Dietitian, Allison supports Guiding Stars partners in using Guiding Stars algorithms to educate the communities they serve. Her thoughts on nutrition can be found in her Guiding Stars health and wellness blog.
Allison also serves as a Retail Dietitian for Hannaford Supermarket, a Guiding Stars retail partner. Additionally, her professional journey includes maintaining a private practice that emphasizes a non-diet approach and increasing mindful eating to help her clients sustain positive health changes. She lives in Connecticut with her husband, two children and her dog Josie.
Kitty is a member of the Guiding Stars Scientific Advisory Panel, a panel of experts in the fields of nutrition and public health, formed to develop a set of criteria which resulted in the design of a now patented algorithm used to analyze food products. Kitty is also a food and nutrition communications expert and the owner of NutriComm Inc., a marketing and communications company that services food manufacturers, trade groups and public relations firms nationwide.
Previously on the editorial staff at Good Housekeeping magazine, she has written many magazine articles and contributes regularly to a variety of publications and websites, including the Guiding Stars blog. Kitty is also the co-author of several cookbooks. A member of the Academy of Nutrition and Dietetics and several of the association’s practice groups, she served two terms of service as the president of the Maine Academy of Nutrition and Dietetics. Kitty is also an adjunct instructor in the nutrition department at Southern Maine Community College. A mother to two young adults, she resides in Lisbon, Maine with her husband.
