Speakers

Ryan Andrews, MA, MS, RD

ryan@ryandandrews.com

www.ryandandrews.com

Ryan D. Andrews (ryandandrews.com) completed his education and training at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University. He teaches at Purchase College, is a reviewer for Insider, is an adviser with Precision Nutrition, and recently wrote Swole Planet: Building a Better Body and a Better Earth. You might have seen him in Time, Parade, Muscle & Fitness, Men’s Health, Greatist, Buzzfeed, or The Beet. Ryan has over 1000 hours of experience volunteering on farms and with food recovery organizations. And he has taught over 300 hours of trauma-informed yoga at Silver Hill Hospital. Ryan currently resides in Massachusetts.

Linda Arpino, MA, RDN, CDN, FAND

linda.arpino@gmail.com

Linda Arpino’s tag line is “Sustainable Nutrition for You and Your Planet.” She is a registered dietitian and holds two Fellow: Leadership of Neurological Disorders and in the Academy of Nutrition and Dietetics. Linda Arpino is CEO and Founder of her private practice. Life Focus Nutrition, LLC with offices in New York and Connecticut. Her focus in practice is plant-based nutrition for chronic disease prevention. Her practice includes diverse culinary eating patterns. She served on EAL work groups and was a contributing author and presenter at FNCE on “Health Nutrition Guidelines for Children” and Pediatric Overweight Guidelines.”
Linda is an accomplished international speaker and frequently sort to speak at AND affiliate meetings nationwide. She is currently President Elect of the Connecticut AND and Delegate of the VNDPG for the past six years. Linda received her bachelor’s degree in Clinical Nutrition at Syracuse University and Masters in Nutrition Education at New York University.
As a savvy author throughout her career she has numerous publications including contributing author in a published medical text: “Digestive Gastroesophageal and Laryngopharyngeal Reflux Disease,” by Craig Zalvin, MD and her chapter entitled: Reflux Cure Transitioning to a Plant Based Diet from SAD: Standard American Diet and contributing author of “Clinical and Cost Benefit of Medical Nutrition Therapy by Registered Dietitian Nutritionists for Management of Dyslipidemia: A Systematic Review and Meta-Analysis” published in Journal of Clinical Lipidology. She mastered her first publication at The International Association of Culinary Professionals conference. Her first plant based culinary book has over 300 recipes entitled, “Eat Fit, Be Fit: Health and Weight Management Solutions” Another publication is “Recipes for Health: Cooking Curriculum for Young High Functioning Adults with Autism.” She serves on ANDs School Vegetarian Lunch project and lead author in creating vegetarian menus for ANDs nutrition care manual.
Ms. Arpino is quoted multiple publications in media, journals and an invited guest on television and radio programs.
Linda Arpino speaks on evidence-based nutrition topics and below is a example of popular topics available or create a request:

• Streamlining Nutrition Resources to Focus on Plant Based Meals for Diverse Cultures

• Plant based Nutrition in Pediatric Weight Management for Diverse Cultures.

Sherene Chou, MS, RD

schoumsrd@gmail.com
Instagram - @eatsustainablefoods
Web - sherenechou.com

Sherene is an award-winning dietitian and chef focused on sustainable food and plant-based nutrition. She served as the Nutrition Director for L.A. Kitchen, a non-profit focused on serving low-income seniors, empowering former foster youth, formerly incarcerated, and formerly homeless individuals. As a USC Trojan, she was excited to co-create USC Keck Medical School’s first nutrition selective for med students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics and in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions.

Currently, she works as a consultant focused on building sustainable nutrition initiatives with plant-based brands, co-developed the first Certificate of Training on Sustainable Food Systems for the Academy of Nutrition and Dietetics, teaches at California State University, Los Angeles and USC Keck School of Medicine. Sherene serves on two boards as the Chair Elect for the Academy of Nutrition and Dietetics, Vegetarian Practice Group and as the Nutrition Advisor for the Plant Based Foods Association. Sherene has a M.S. in Nutrition from California State University, Los Angeles, B.S. in Public Policy and Business Law from USC, and Chef’s Training from the Natural Gourmet Institute.

• Racial Equity and the Dietary Guidelines for Americans
• Food Security and Building a Sustainable Food System
• Celebrating Cultural Diversity and Plant-Based Foods

Ginger Hultin, MS, RDN, CSO

gingerhultin@gmail.com
https://champagnenutrition.com/

Ginger Hultin, MS, RD, CSO is a nationally recognized media Registered Dietitian. A nutrition and health writer, she owns Seattle-based concierge nutrition practice, Champagne Nutrition® LLC where she helps clients optimize their health and wellness with an integrative approach. She specializes in vegetarian and plant-based diets, ketogenic diets, integrative/holistic nutrition, oncology nutrition, supplements, alcohol and health, nutrition for physical activity and nutrigenomics. Ginger also enjoys talking to dietitians about professional development, improved communication, and social media strategy.

Ginger has spoken around the country as well as internationally to large audiences. She enjoys bringing energy, humor and storytelling to her presentations, creating an interactive and engaging experience for the audience. Deeply evidence-based, she is able to speak to audiences with varied backgrounds, bringing people together through open-mindedness and inclusion.

Ginger serves as adjunct clinical faculty at the Bastyr Center for Natural Health teaching master’s level nutrition students. She is the Director of Communications for the Washington State Academy of Nutrition and Dietetics, past spokesperson for the Academy of Nutrition and Dietetics, and past chair of the Vegetarian Nutrition Dietetic Practice Group. She holds degrees from the University of Washington and Bastyr University.

Find her on Instagram and Facebook @champagnenutrition and Twitter @gingerhultinrd

• Hot Trends in Plant-based Nutrition
• Transitioning to a Plant-Based Diet: Eating Less Meat
• How to Adapting Your Favorite Recipes to be Vegetarian or Vegan
• Plant-based diets and Cancer: How Dietary Change Can Help

Suzanne Ickes, RDN, LDN

IckesRD@ptd.net

My expertise is the ability to help people understand complex nutritional concepts and then empower them to improve the quality of their life. I have worked in nursing homes, hospitals, health bureau, private practice, worksite wellness, research and development, dialysis centers, food services, and behavior health centers. I study both western and eastern nutrition. I have worked with thousands of people and have presented hundreds of lectures and cooking demos. People enjoy my presentations because I have the background and desire to present information in an engaging and fun manner.

I currently work for Sodexo as a clinical dietitian with in-patient services for the Lehigh Valley Hospital Network in Pennsylvania. Because of my previous experiences, I am frequently called upon for public speaking and television interviews, and I have recently been asked to expand/transition my role at the hospital to include sustainability and wellness.

I authored the book “The Soluble Fiber Solution”. This book is based on information I gathered during my private practice. Clients where able to lower their LDL cholesterol as much as 60 points in 6 weeks by altering their saturated fat and soluble fiber intake. Visit me at LinkedIn.

• Cholesterol reduction is easier with a plant-forward diet.
• 5 minute meals - Vegetarian, delightful, and no microwave - no kidding!
• How to eat to best handle stress - Learn how what you eat effects your hormones.
• How to plan plant-based meals that are balanced and keep you from feeling hungry.

Want a different topic? Contact me to discuss possibilities.

Reed Mangels, PhD, RD

reedmangels@gmail.com

Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group as well as nutrition editor and a regular columnist and Nutrition Editor for the quarterly publication, Vegetarian Journal. She is a co-author of The Dietitian’s Guide to Vegetarian Diets (2nd, 3rd, and 4th editions) and of the Academy of Nutrition and Dietetics 2009 and 2003 position papers on vegetarian diets. She is a past Chair of the Vegetarian Nutrition Dietetic Practice Group. She has written numerous articles and book chapters for professionals and the public on vegetarian nutrition in the life-cycle. Reed has authored several books for the public including Your Complete Vegan Pregnancy and Simply Vegan. She is retired from the University of Massachusetts Amherst where she was an adjunct associate professor in the Department of Nutrition. She lives in Santa Cruz, California.

Vesanto Melina, MS, RD

vesanto.melina@gmail.com
Web: https://nutrispeak.com
https://becomingvegan.ca
https://kickdiabetescookbook.com

To add value to your next conference or meeting, book this best-selling author, award winning speaker, and Registered Dietitian for an informative, compelling, and entertaining seminar. Vesanto Melina, MS, Registered Dietitian is co-author of 14 books, now in 10 languages, that are widely viewed as the classics in plant-based nutrition. She is an internationally known speaker (10 countries). She is lead author of the Academy of Nutrition and Dietetics last Position Paper on Vegetarian Diets (2016). Her books include Becoming Vegan (Comprehensive and Express Editions) and The Kick Diabetes Cookbook, and in 2023, Plant-powered Protein will be released, (all co-authored Brenda Davis, RD). Vesanto has taught nutrition at Seattle’s Bastyr University and at the University of British Columbia.

Virginia Messina, MPH, RD

ginnymessina@gmail.com

Virginia Messina, MPH, RD has more than 25 years of experience in the field of vegetarian and vegan nutrition. She is a founding member of the Vegetarian Nutrition Dietetic Practice Group and serves on the group’s newsletter editorial board. She has twice co-authored the Academy’s Position on Vegetarian Diets and is the co-author of papers on plant-based nutrition and soyfoods nutrition.  Ms. Messina is co-author of three popular books on vegan nutrition: Vegan for Life¸ Vegan for Her, and Never Too Late to Go Vegan. She also co-authored the first vegetarian textbook for health professionals, The Dietitians’ Guide to Vegetarian Diets, now in its third edition.

She serves as an advisor to a number of non-profit organizations that produce educational materials on vegetarian diets, is a regular contributor to online health magazines and websites; and speaks about plant-based nutrition at events for both the public and health professionals. 

Prior to focusing her efforts on vegan nutrition, Ms. Messina was on the faculty of Central Michigan University, where she taught courses on general nutrition, lifecycle nutrition, and nutrition education to dietetics students. She has worked as a public health nutritionist in rural Michigan, was a dietitian with the Physicians Committee for Responsible Medicine; and was director of nutrition services for George Washington University Medical Center in Washington, DC.

• Good Nutrition from Plants: Meeting Nutrient Needs on a Vegan Diet
• Healthy Vegetarian Diets for an Aging Population
• When Your Client Wants to Go Vegan: Tips for a Successful Transition to an All-Plant Diet
• Hot Topics in Vegan Nutrition: Soy, Anti-nutrients, Fats, Choline, Omega-3 Fats and More

Jill Nussinow, MS, RD

jill@theveggiequeen.com

Jill Nussinow is a culinary educator, Registered Dietitian Nutritionist and the author of four cookbooks. Her award-winning cookbooks feature plant-based recipes and include The Veggie Queen: Vegetables Get the Royal Treatment, The New Fast Food, Nutrition CHAMPS and her most recent, and most loved by the public book: Vegan Under Pressure. Jill is a pressure cooking (think Instant Pot), vegetable, fermentation and mushroom expert. She has been helping people achieve better health through teaching them about improved nutrition through food. Jill has been teaching people about plants and how to cook with them for the past 30 years.

She has spoken to many groups over the years for professionals such as Registered Dietitians at state meetings, and public groups at health clubs, vegetarian festivals and events, in hospitals and for other health care organizations, on a wide variety of nutrition and health topics. Jill loves to engage the audience with stories and humor to drive home the nutrition and health message and have it stick.

Jill is an adjunct culinary instructor at Santa Rosa Junior College, teaches for the McDougall program and is a frequent cooking teacher and guest nutrition lecturer at Rancho La Puerta, as well as teaching cooking at various venues throughout the United States. Nothing makes Jill happier than teaching people how to cook and eat well and sharing her thoughts and food and health philosophy. She believes that her success stems from her passion and love of good health and how she infuses love into everything that she does. Her website is https://www.theveggiequeen.com.

• Taking Your Diet from SAD to GLAD: Learning to Eat the CHAMPS
• Planting Seeds of Change: Starting with Your Plate
• Spice Up Your Life with Herbs, Spices and Other Plants
• Academy’s Position Paper on Vegetarian Diets
• Your Gut, Your Health: Prebiotics, Probiotics and more
• Optimal Plant-Based Eating for Brain and Body Health
• It’s Not a Fad, It’s a Trend: Plant-Based Eating is Here to Stay

Alison Ozgur, MAT, MHS, RDN, DipACLM

fitnessdietitian@gmail.com

alisonozgurwellness.com

Alison Ozgur is a registered dietitian nutritionist and wellness expert with advanced training and expertise in whole food, plant-based nutrition. Since 2010 Alison has specialized exclusively in plant-based nutrition and in 2012 she co-authored her first book, Go Beyond Good: The Trail to a Lifetime of Health and Vitality! That same year she was invited to join the online instructor team at the T. Colin Campbell Center for Nutrition Studies, which has evolved into her current role as Director of Wellness Programs. To date, she has taught thousands of students about the unlimited health benefits of whole food, plant-based nutrition. She is also a certified Lifestyle Medicine Professional through the American College of Lifestyle Medicine.

Alison is a forever teacher and is grateful to have shared her wellness and nutrition expertise at Miraval Arizona Resort & Spa, where she taught nutrition and culinary workshops and lectures and provided private nutrition counseling. She incorporates lifestyle medicine practices into her teachings to help her clients achieve optimal wellness and balance. Throughout her two-decade career as a registered dietitian, Alison has expanded her love of health and wellness as an author, college instructor, middle and high school health teacher, certified meditation and mindfulness teacher, and registered yoga teacher. Alison is currently working on her second nutrition and wellness book.

Alison completed her Bachelor of Science degree in Dietetics from Western Michigan University. She holds a Master of Health Science degree from Saint Francis University and a Master of Arts in Teaching from Concordia University.

Sharon Palmer, MS, RDN

info@sharonpalmer.com

Known as The Plant-Powered Dietitian, Sharon has established an award-winning career in the field of plant-based nutrition and sustainability. One of the most widely recognized registered dietitians in the world, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. In particular, she has gained recognition for her expertise 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. Her latest book, California Vegan: Inspiration and Recipes from the People and Places of the Golden State, will be published on March 1, 2021. And she’s currently working on her fourth book on plant-based eating due for publication in 2022. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as the nutrition editor for Today’s Dietitian, associate faculty in the MS of Sustainable Food Systems Program at Prescott College, judge for the James Beard Journalism Awards, nutrition consultant for several organizations such as AICR and Oldways, and co-founder of Food and Planet. Sharon presents frequently at conferences, and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration on her Italian Alps Sustainability Food Tour. Sharon recently completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog every day for her popular online community (400 K members strong and growing) at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her own organic garden, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family.

Sheetal K. Parikh, MS, BSc. BSDN (Hons), RDN, LDN, FAND

sheetalkparikh@gmail.com

Sheetal Parikh has been very passionate about plant-based nutrition since her childhood. She holds two Bachelor of Science degrees and one Master’s degree in Dietetics and Nutrition. She brings her unique experience and skills in the nutrition world by blending eastern and western cultures with innovative plant-based recipes and diets. She specializes in Plant-Based Nutrition, has been a vegetarian all her life, and promotes vegetarianism and its health benefits with a holistic approach and diverse perspective. Since 2019 she has been an author of "Vegan and Vegetarian Diets" for the Nutrition care diet manual from the Academy of Nutrition and Dietetics (AND). She has been involved with setting standards for the RD Exam (Passing Score Study Task Force) and the Item Writing Workshop for the Commission on Dietetic Registration (CDR).  She served on the Advisory Board Committee for Diversity and Inclusion for the Academy of Nutrition and Dietetics. Some positions that she served with Vegetarian Nutrition Dietetic Practice Group are Florida State Coordinator, Diversity Liaison, Treasurer, and present Chair-Membership Services. She achieved the feat of being a BSDN Advisory Board Member for Keiser University; the institution from which she graduated and won an award for Outstanding Student of the year in 2017 from the Florida Academy of Nutrition and Dietetics. And just recently she was recognized as ‘Fellow’ assigned a designation for AND. At present, she works as the Corporate Dietitian (North America) as Malnutrition Analyst for Morrison Healthcare and also counsel’s patients and clients on the importance and advantage of eating Plant-Based foods for their health and the earth’s well-being. She is proficient in creating new plant-based recipes, designing techniques for happy & healthy cooking, and preparing appetizing meals for her clients, family, friends, and colleagues. She lives with a motto of, “You are what you Eat."

Gita Patel, MS, RD, CDE, CLT, LD

gita@feedinghealth.com

http://www.feedinghealth.com/

https://www.facebook.com/feedinghealth

https://www.linkedin.com/in/gita-patel-30b7426/

Gita partners with individuals and organizations that need the science of nutrition translated into a healthy vegetarian lifestyle. Gita retired as a certified diabetes educator 12/31/18 after 15 years of practice as diabetes educator. Gita is an author of “Blending Science with Spices: Tasty Recipes & Nutrition Tips for Healthy Living” and has presented at local, state and national conferences. Gita was one of 4 finalists in the Cooking Light (magazine) healthy cook of the year contest. Gita is recipient of Cyndi Reeser Outstanding State Coordinator of the Year 2009-2010 from VN DPG; Recognition of service VN DPG 2006-2007; Emerging Dietetic Leader 2005 for outstanding professional contribution Certificate of recognition NH AND; Certificate of Training in Leadership 1/13-16/2005 AND; Served on the Diversity Committee 2004-2006. Gita received Certificate of Appreciation from Asian Indians in Nutrition and Dietetics in 2018. In 2020 Gita was recognized as the “Outstanding Dietitian of the year 2020” by the NH Academy of Nutrition and dietetics. Gita lives in NH where she has a private consulting practice. She came from Gujarat, India in 1972 as a graduate student at Drexel University in Philadelphia. Gita can be reached at gita@feedinghealth.com and www.feedinghealth.com.

• Diabetes and Inflammation: Inflammatory Effects of Foods and Chemicals
• Hormonal Help: Functional Foods for Women of Reproductive Age through Menopause
• Benefits of Plant Foods for Feeding Health
• Academy’s Position Paper on Vegetarian Diets

Roman Pawlak, PhD, RD

PAWLAKR@ecu.edu

Associate professor at East Carolina University

Authored: “In defense of vegetarianism,” and “Vegan mother and her baby.”

Authored other related books, including a title “Vitamin B12. Combating the epidemic of deficiency.”

Published research findings about vegetarian/vegan participants in such journals as the American Journal of Clinical Nutrition, European Journal of Nutrition, Nutrition Reviews, American Journal of Preventive Medicine, and European Journal of Clinical Nutrition.

Served on the Academy of Nutrition and Dietetics’ expert panel on vegetarian nutrition.

Co-author the Vegetarian Toolkit for the Academy of Nutrition and Diet.

Authored position statements on vitamin B12 for such organizations as the Vegetarian Nutrition Dietetic Practice Group.

Lectured on five continents in such countries as Ecuador, Brazil, Costa Rica, Poland, Israel and Japan.

Presented research findings during the 7^th International Congress on Vegetarian Nutrition at Loma Linda University.

Developed and teach a college Vegetarian Nutrition course.

Conducted webinars on vegetarian diets and vitamin B12 for such organizations as the Academy of Nutrition and Dietetics, American College of Preventive Medicine, and the American Academy of Lifestyle Medicine.

Conducted ground rounds on vegetarian nutrition for medical schools.

• Why do vegetarians and vegans develop heart disease?
• Vitamin B12 status of vegetarians and vegans? 
• Most common dietary myths among vegetarians and vegans
• Clinical insight into vitamin B12
• Alzheimer’s disease prevention
• B12, metformin, and diabetes 
• To vegan or not to vegan, while pregnant, breastfeeding, or feeding children 
• Planning an optimal plant-based diet

Amy Richards, PhD, RDN, LDN

aricha54@utm.edu

Amy Richards was born in Deadwood, South Dakota, grew up on a cattle ranch in western South Dakota, became a vegetarian in 1995, and has been vegan for over 10 years.   She is an assistant professor and directs the DPD program at the University of Tennessee at Martin.  She has served as president of the West Tennessee Academy of Nutrition and Dietetics on two occasions, has served twice as the statewide student group advisor for Students of the Tennessee Academy of Nutrition and Dietetics, and is currently the VN DPG State Coordinator for Tennessee.  Dr. Richards teaches Advanced Nutrition, Nutrition Assessment and Counseling, Nutrition and Disease, Medical Nutrition Therapy, Sports Nutrition, and Maternal and Child Nutrition as well as a few additional courses.  Past awards include:  Outstanding Educator of the Year Award from the Tennessee Academy of Nutrition and Dietetics; Excellence in Teaching Award from the University of Tennessee at Martin Chapter of the National Society of Leadership and Service; the The Bachtel/Holbrook Advising Award (awarded nationally to one collegiate chapter honor society advisor by Phi Upsilon Omicron; and a teaching and scholarly activity award from the university.  Amy’s most recent publication is: Evaluating hours of sleep and perceived stress on dietary cognitive restraint in a survey of college students published in the Journal of American College Health, June, 2019.

• Menu planning for vegan patients/students/customers: diet basics, nutrient requirements, cost control, and customer preferences
• Benefit or risk from the vegan and vegetarian diets: What does the scientific evidence show?
• Vegan and vegetarian diets: Trend, fad, or pathway to a healthier life and planet?
• Academy’s Position Paper on Vegetarian Diets

Mark Rifkin, MS, RD

Preventive_nutrition@comcast.net

Mark Rifkin, MS, RDN, is the Senior Food and Agriculture Policy Specialist at the Center for Biological Diversity, where he advances sustainable plant-based diets through policy and advocacy. He holds Master's Degree in health education and environmental science & policy. He specializes in plant-based diets and their implications for sustainability, policy and health, as well as their practical applications for various segments of the population and across multiple settings. He is the author of the 2023 peer-reviewed article Nutrition policy critical to optimize response to climate, public health crises. Mark is also a reviewer of the 2016 Academy of Nutrition and Dietetics Position Paper on vegetarian diets. He previously served as the VNDPG Policy and Advocacy Leader, as well as State Policy Representative and Consumer Protection Coordinator for the Maryland affiliate.  He is currently Delegate for the Maryland affiliate. Before joining the Center in 2022, Mark worked for six years in nutrition policy for the Academy of Nutrition and Dietetics. Before his career in nutrition policy, he provided nutrition counseling and group presentations in private practice and other settings. In his former occupation, he worked in local environmental health for over fifteen years.

• Skills For Guiding The Skeptical: Plant-Based Diets For Omnivores
• It's All in the Genes: Going Beyond Milk and Eurocentric Bias Toward a New Calcium Context
• The New Obsessions Over Sugar, Oil and Salt: Hot Trends or Nutrition Risks?
• The Sustainable Diet Debate in the 21st Century: Plant-Based or Local?
• Academy’s Position Paper on Vegetarian Diets

AnnaMarie Rodriguez, RDN, LD, FAND

annamarierd@hotmail.com

AnnaMarie has worked as a nephrology dietitian for over 25 years in a variety of settings from clinical to pharmaceutical including clinical, sales, education, and renal medical affairs. She is currently an Independent Consultant, the owner of Nutrition Directions LLC, and employed by Pentec Health as a Renal Clinical Retention Specialist. She has served and chaired several boards including the South and Central Texas National Kidney Foundation Medical Advisory Board, San Antonio Council of Renal Nutrition, Renal Practice Group DPG, Wisconsin Council of Renal Nutrition, and Vegetarian DPG Speaker Bureau. Currently, she serves on the Academy’s Quality Management Committee, WI/IL/N.CA State Coordinator for VN DPG, Region One Ambassador for DIFM DPG, a board member of the Plant-based Prevention of Disease organization, VN DPG Past Chair, Managing Editor for the VN DPG Newsletter, and the Professional Education Chair for WAND. She is a Master Gardener, a lifelong learner, and a public speaker since 2000. Her passions include halting the progression of kidney disease through nutrition education.

Geeta Sikand, MA, RDN, FAND, CDCES, CLS, FNLA

gsikand@gmail.com

Geeta Sikand is Director of Nutrition at the University of California Irvine Preventive Cardiology Program and Associate Clinical Professor of Medicine (Cardiology Division) at the University of California, Irvine School of Medicine.  Geeta is a Fellow of the Academy of Nutrition and Dietetics and a Fellow of the National Lipid Association (NLA). Ms Sikand has authored many book chapters and research publications and is the recipient of many awards. Ms Sikand is the recipient of the 2019 Academy of Nutrition and Dietetics Medallion award and the 2019 SCAN Excellence in Cardiovascular Nutrition Practice Award. 

One of Ms Sikand’s focus of research is to study the clinical and cost benefits of medical nutrition therapy by registered dietitians for the management of dyslipidemia and cardiometabolic risk factors.  Ms Sikand’s meta-analysis reported that multiple visits with the dietitian led to improvements in dyslipidemia and cardiometabolic risk factors such as weight, blood pressure and diabetes in 5,704 patients with dyslipidemia. The second is “Role of Functional Foods in the Prevention of Cardiovascular Disease and Diabetes.”

Ms Sikand is the recipient of the 2019 Dolores Nyhus Outstanding Dietitian of the Year Award from Californian Academy of Nutrition and Dietetics,  2019 Presidents Service Award from National Lipid Association (NLA)/ Pacific Lipid Association, 2016 Lifetime Achievement Award from the Academy’s Indians in Nutrition and Dietetics Member Interest Group, 2013 Distinguished Service Award from the Dietitians’ in Health Care Communities, and the Academy’s 2001 Mary Huddleson Award for making the highest contribution to the dietetics profession with publication of her two seminal studies on the clinical and cost benefits of medical nutrition therapy by registered dietitians for the management of dyslipidemia and cardiometabolic risk factors. 

Ms Sikand is Director, Cardiovascular Health sub-unit of the Academy of Nutrition and Dietetics Sports and Cardiovascular Nutrition (SCAN) Dietetic Practice Group.  Ms Sikand is Co-chair of the NLA Nutrition Task Force and coauthored the “2015 National Lipid Association Recommendations for Patient-Centered Management of Dyslipidemia.”  Ms Sikand serves on the Boards of the NLA and the Pacific Lipid Association.   Ms Sikand co-chairs the NLA South Asian Workgroup dedicated to the prevention of heart disease in South Asians.

• Do Plant Based Dietary Patterns Decrease Cardiovascular Risk and Increase Longevity?
• Vegetarian Meal Planning: How to get it right?
• The Power of Plant Proteins
• Academy’s Position Paper on Vegetarian Diets