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Plant Based/Vegetarian Diet Prescription for Management of Indian Kidney Disease Patients

Webinar

Plant Based/Vegetarian Diet Prescription for Management of Indian Kidney Disease Patients

Your Price $0.00 - $54.00

Membership Type Pricing
Non-Member $54.00
MIG60 Indians in Nutrition and Dietetics (IND) - Member $0.00
MIG60 Indians in Nutrition and Dietetics (IND) - Retired $0.00
MIG60 Indians in Nutrition and Dietetics (IND) - Student $0.00

Registered Dietitian Nutritionists have the ability to preserve kidney function through creative and personalized outreach to global populations. Focused modification and awareness of cultural eating patterns help address the preservation of kidney function in global communities where medical therapy for kidney failure is not available or too expensive. Our two dynamic speakers, each with a unique global and cultural expertise, will inspire the audience with hands-on plant-based nutrition strategies to address the impact of plant based vegetarian diet prescription for the management of Indian Kidney Patients. They will also highlight the adequacy and superiority of plant based protein vis a vis the concept of only animal based protein being high biological value but hidden inherent exclusively harmful /damaging components such as urea creatinine and cholesterol.

Product Publish Details

Release Date: April 18, 2023

SKU: WEBINDPBVDP0423

CPE Level: 2

CPEU: 2.00

Learning Objectives

  • Scientifically rationalize and abandon misconceptions related to prescribing plant based diets for preserving kidney function.
  • Highlight and present data to be used as a guideline/standard in computing quantum of food vis-à-vis the nutrients.
  • Counsel patients on sodium, potassium, phosphorus balanced plant-based diet.
  • Plan at least one-day of a plant-based diet pattern that focuses on kidney parameters.
  • Adapt plant-based protein awareness skills.
  • Apply this knowledge to different cultural eating patterns within your practice.

Performance Indicators

  • 1.7.1 Recognizes and respects cultural and racial diverse backgrounds to effectively interact and build meaningful relationships with others (e.g., clients, employees, inter- and intra-professional team members and community and professional groups).
  • 6.3.1 Accurately and ethically shares research findings with a variety of audiences.
  • 8.2.1 Engages in educational activities to maintain knowledge and to obtain new knowledge of diseases and clinical conditions.

Chhaya Patel, MA, RD, CSR

Chhaya Patel, MA, RD, CSR

Speaker

Chhaya Patel has worked for DaVita since 1980 beginning as a renal dietitian and now serving as the senior manager for clinical programs. She has contributed more than 20 articles to peer reviewed publications. Her leadership roles have included the Council of Renal Nutrition of the National Kidney Foundation on both the national and regional levels. Her classic publication, "Cultural Foods and Renal Diets for Clinical Dietitians and Kidney Patients", is a key globally recognized resource. Chhaya is recognized as both a national and global expert on adapting kidney nutrition to varied cultural diet patterns.

Varsha Tarvady, PhD, RD

Varsha Tarvady, PhD, RD

Speaker

Dr. Varsha, as she is widely known, is the current chair of the Academy International Affiliate, iAAND. Varsha is an internationally known clinical nutritionist, author, educator, and researcher. She founded and heads the Indian Institute of Nutritional Sciences, a public health and nutrition educational trust in Chennai, India. The goal is to create a state-of-the-art facility to improve the national's nutritional health and for the sole benefit of the profession of clinical nutritionists and dietitians in the service to humanity through research, education, and dissemination of evidence-based knowledge in the practice of nutrition.

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