Innovation for a Plant-astic Future: Adapting DGAs for Healthy Vegetarian and Vegan Diets

Tying together the latest research with consumer insights, this session dives into how to adapt eating patterns in the Dietary Guidelines for Americans (DGAs) for different vegetarian diets while including foods that clients enjoy. New food pattern modeling research shows how the Healthy (lacto-ovo) Vegetarian Dietary Pattern in the DGA can be adapted for vegan, dairy-free, egg-free, and pescatarian diets while still providing enough nutrients for healthy adults.

Consumer insights shows us that plant-based eating continues to be a growing trend in the U.S. Yet Americans have strong opinions on plant-based foods, opinions that are at times complicated if not contradictory. While most believe whole plant foods are healthier than processed options, many consumers also want the meat and dairy-like taste in processed substitutes.

Moreover, many Americans, especially younger ones, lack necessary culinary and nutrition knowledge to incorporate more plant-based foods into their diets. Learn more about the latest science on plant-based diets and gain insight into the greater plant-based trends your clients are excited to try in this interactive lecture session. Adults who choose not to eat dairy foods or other animal products can still meet their nutrition needs, and many new products on the market can help.

CPE Level: Level 3 (advanced knowledge/expertise)
CPEU: 1.0

Performance Indicators

• 1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.
• 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
• 11.2.6 Communicates product claims identifying validated product ingredients, indications and evidence-based characteristics.

Learning Objectives

• Adapt recommendations from the DGA for vegan, dairy-free vegetarian, egg-free vegetarian, and pescatarian diets.
• Outline the latest consumer insights and trends around alternative non-animal protein sources.
• Explain the process of food pattern modeling used to create dietary patterns in the DGA.

Moderator

• Debra Fossum

Speakers

• Julie Hess
• Dasha Shor