Webinars

Upcoming Webinars

Live VN Webinars 

Straight Talk about Soy-based and Dairy Free Diet 

Co-sponsored by AAPI, VN, SHPN And PHCN (all members of these DPG/MIGS are free) 

Wednesday, December 6, 2023 at 2 pm EST 

CPEU: 1.0 (pending)

CPE Level: 2

Performance Indicators: 1.7.2, 1.7.4, 3.2.1, 8.1.1

Learning Objectives

  • The participants will learn the facts and myths about the health benefits of soy.
  • The participants will acquire greater awareness of the cultural biases embedded in Dietary Guidelines, federal nutrition education and programs.
  • The participants will learn the benefits of athletic performance when following a dairy-free and plant-based diet.
  • The participants will gain insight into the advocacy effort around dairy free options in schools and corporations that save money and the earth.

As a lifelong consumer of soy, Dr. Yen Ang is a fierce advocate for the truths about soy and dairy-free options for good health. Dr. Yen will review the evidence of billions of Asians who raise multi-generational of healthy families throughout history on a soy-based diet without relying heavily on dairy. Asians who adopt a traditional plant-based diet suffer low prevalence of many Western sicknesses such as obesity, heart disease, certain cancers and bone diseases.

Dr. Yen will debunk some of myth surrounding the health effects of soy and discuss the odd obsession by the western media about the controversy. She will expose “smelly lunch” phenomenon and other systemic cultural biases in many of our federal nutrition assistance programs which stand in the way of one fully embracing a dairy-free diet.

As an Olympic medalist, Dotsie Bausch knows intimately dairy products and animal-based foods are not necessary to achieve peak athletic performance. Bausch will discuss how a plant-based diet can give professional athletes a competitive edge.

Bausch believes everyone must have equitable and fair access to dairy-free options that don’t hurt their wallet, and the planet. In this segment, she will discuss her effort to create dairy-free alternatives in schools and corporations for a greener environment and social justice. Specifically, her champion for soymilk access to school children in the National School Lunch Program through the ADD SOY Act; and her advocacy to get Starbucks to remove their upcharge for non-dairy milk on all their drinks.

Pre-registration is required! 

Archived Webinars

Introducing and Implementing Plant-Based Eating in Diverse Communities: Opportunities, Challenges, and Lessons Learned

Recorded: Thursday, August 29, 2023 

Discuss the current realities of nutrition quality among children and adults in US communities, especially in low socio-economic status areas. Discuss the impact of nutrient-poor, calorie-rich, highly processed foods on growth, behavior, academic performance, and chronic disease risk. Discuss grassroots solutions to the issue, utilizing plant-based nutrition such that children, their parents/caregivers, and other adults see the value in improved nutrition quality and are empowered to create change.

CPEU: 1.0 
CPE Level: 2
Performance Indicators: 2.1.1, 1.7.5, 12.1.3

Learning Objectives

  1. Describe the impact of poor nutrition on health outcomes in Black and Latino communities with limited access to nutrient dense foods.
  2. Define cultural palatability and discuss how the concept can be applied in educational, clinical, and community settings.
  3. Discuss application of the results of plant-based dietary interventions in children and adults living in food deserts.

Speakers

Samara Sterling, PhD, MSc, RD

Dr. Samara Sterling is a Nutrition Scientist and Research Director for The Peanut Institute. She has expertise in the use of plant-based nutrition for the prevention and treatment of chronic diseases. She also functions as a principal investigator and director for clinical nutrition and lifestyle interventions, examining strategies to improve health in at-risk communities. She regularly speaks for both national and international audiences and is passionate about translating science into consumer-friendly messages. She holds a bachelor’s degree from Stony Brook University, a master’s degree from Andrews University, and a Ph.D. from the University of Alabama at Birmingham.

Meryl Fury, MS, RN

Meryl Fury has been a public health nurse for 30 years, specializing in leadership and supporting the health of vulnerable populations. She climbed the ranks in Federally Qualified Health Centers before retiring to follow her true calling in food as medicine. She holds a certificate in plant-based nutrition from eCornell and the Center for Nutrition Studies. Meryl is President/CEO of Plant Based Nutrition Movement, a non-profit in the Chicagoland area where the focus is educating the most at-risk populations about the lifesaving benefits of whole plant foods. Meryl is on the Advisory Council for Plant Pure Communities, a member of the Board of Directors of the T. Colin Campbell Center for Nutrition Studies, a Physicians Committee for Responsible Medicine Food for Life Instructor, and a member of the American College of Lifestyle Medicine. She regularly presents to groups seeking information on healthy eating patterns. Meryl founded and currently leads the 6 Million Seeds Child Nutrition Project and Podcast, an initiative to address the gross inadequacies in the way we feed children and to decrease the impact that the Standard American Diet has on the health of the planet.

Access Recording Here

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.

Access Recording Here

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.

Access Recording Here

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.

Access Recording Here

     

"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