Clinical Application for Food as Medicine

This product is free for Diabetes DPG members.

This webinar was presented live on June 22, 2020.

The purpose of this webinar is to promote clinical applications for prescribing proper nutrition to prevent diabetes and other chronic conditions. The impact of food in reducing the risk for diabetes is not a new subject, it is however, one that has until recently not been implemented by the U.S. medical community. Although many patients are convinced of the importance of food in both preventing and managing symptoms of disease, many do not know how to incorporate this into their daily diets.

This webinar will serve to provide recent research findings to support how effective certain foods are in preventing and treating diabetes.

Sponsored by the Peanut Institute

CPEU: 1.0
CPE Level: 1

Learning Need Codes

• 5190 Diabetes Mellitus
• 4040 Disease Prevention
• 2020 Composition of foods, nutrient analysis
• 1070 Leadership, critical and strategic thinking

Learning Objectives

1. Identify foods that have been associated with diabetes prevention and management
2. List ways to prescribe these foods in a clinical setting
3. Provide research findings to support these recommendations

Speakers

Dr. Cindy Heiss, PhD, RD, LD

Cindy is a registered dietitian with a PhD in Nutrition. Diabetes Educator at Texas Health Huguley. She previously served as Didactic Program in Dietetics Director at Washington State University, California State University, Northridge, and Missouri State University. She also served as Dietetic Internship Director at Texas Woman's University.

Dr. Samara Sterling, PhD

Dr. Samara Sterling serves as the Research Director for The Peanut Institute and has expertise in the use of plant-based nutrition for the prevention and treatment of chronic diseases. In her current role, she manages research funded by The Peanut Institute and develops aims surrounding nutrition research. She has worked as a researcher on a National Cancer Institute study where she studied the effects of nut consumption on health outcomes in a rural community. She has also served as a nutrition consultant for various community-based research projects. She holds a Bachelor’s degree from Stony Brook University, a Master’s degree from Andrews University, and a Ph.D. from the University of Alabama at Birmingham.