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Helping Your Clients Navigate Plant-Based Eating: Exploring Clinical Approaches and the New Dietary Guidelines
Plant-based foods continue to peak consumer interest, with new products hitting the shelves year after year in response to consumers' 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.

Performance Indicators / Learning Objectives:

6.2.5 Applies research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.

6.3.1 Uses established benchmarking and best practices to inform practice.

8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.

Jan 28, 2021 02:00 PM in Eastern Time (US and Canada)

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Speakers

Sherene Chou, MS, RD
Plant Based Foods Association Nutrition Advisor, Academy of Nutrition & Dietetics Chair, Vegetarian Nutrition DPG
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’s collaborated with national brands and institutions to build innovative programs that focus on culinary nutrition and community empowerment. She serves as the Past Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group and the Co-Chair of the RD Group for the Teaching Kitchen Collaborative. She co-developed the first Certificate of Training on Sustainable Food Systems for the Academy and was featured as one of Today’s Dietitian Magazine’s 10 RDs Making a Difference in 2019. In 2020, she co-founded Food + Planet, an initiative to empower healthcare professionals to transform the food system. You can follow her work @foodplanetorg on Instagram, or by checking out her website, eatsustainablefoods.com.