Helping Your Clients Navigate Plant-Based Eating - Exploring Clinical Approaches and the New Dietary Guidelines
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Plant-based foods continue to peak consumer interests with new products hitting the shelves year-after-year in response to concerns for planetary health, human health and animal welfare. With a rise in plant-based alternatives, what are key factors practitioners need to consider when making recommendations? Learn how practitioners can help patients evaluate and successfully incorporate more plant-based foods in their diets.

Sherene Chou, MS, RD

Plant Based Foods Association Nutrition Advisor, Academy of Nutrition & Dietetics Chair, Vegetarian Nutrition Dietary Practice Group, Co-Author, sustainable Food Systems Certificate

Sherene is an award-winning dietitian and chef focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, food and social justice. She serves as the Past Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group and serves on the Advisory Committee for the Teaching Kitchen Collaborative. In 2020, she co-founded Food + Planet,
an initiative to empower healthcare professionals to transform the food system. Most recently, she was featured in the New York Times on the importance of diversifying healthcare. You can follow her work @eatsustainablefoods on Instagram.

Presenter

Sherene Chou, MS, RD

Plant Based Foods Association Nutrition Advisor, Academy of Nutrition & Dietetics Chair, Vegetarian Nutrition Dietary Practice Group, Co-Author, sustainable Food Systems Certificate

Course Overview

Released: 1/27/21
Expires: 1/27/24
Duration: 58:01
Level: Level 2
Available Credit: 1.0 CPEU
Learning Need Codes:
Performance Indicators

*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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