The Soil, Biodiversity and Gut Microbiome Nexus: A Road Map for Practitioners | Orgain Healthcare Professional Education Series
A vast amount of research indicates that the current industrial model of agriculture that is contributing to soil erosion and biodiversity loss is also affecting the health of the human gut microbiome and the many systems it influences. From excessive use of agrochemicals and intensive farming practices to a reduction in crop variety, micronutrients and polyphenols, how we produce food plays a role in determining the makeup of our internal bacterial ecosystem, and has effects on immune, cardiovascular and brain health.
Mary Purdy, MS, RDN
Integrative Eco-Dietitian and Nutrition Educator
Mary Purdy MS, RDN is an award-winning integrative eco-dietitian and nutrition educator who is adjunct faculty at The Culinary Institute of America teaching Sustainable Diets and Public Health. She was in clinical practice for 13+ years using a personalized medicine and functional nutrition approach before transitioning into sustainable food systems and their intersection with climate change and human health. She taught at Bastyr University in Seattle, WA for 8 years, and lectures for numerous universities, institutions and professional educational platforms including UK's Future Food Movement. In addition to being the host of The Good Clean Nutrition Podcast, she had her own podcast, The Nutrition Show, with 100+ episodes, and has authored two books, Serving the Broccoli Gods and The Microbiome Diet Reset. Mary also is a nutrition and sustainability adviser for Big Bold Health, serves as the Director of Education for the Planetary Health Collective and is a sought-after speaker, consultant and community builder working with organizations to create a more sustainable, just and resilient food system. Learn more about Mary at www.marypurdy.co.
Presenter
Mary Purdy, MS, RDN
Integrative Eco-Dietitian and Nutrition Educator
Course Overview
| Released: | 4/6/23 |
|---|---|
| Expires: | 4/6/26 |
| Duration: | 1:01:58 |
| Level: | Level 2 |
| Available Credit: | 1.0 CPEU |
| Performance Indicators: | 1.8.2; 12.1.1; 12.4.3; 8.4.1 |
*This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).
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