Plant-Based Diets: Trends, Science and Application

Recorded Webinar

Learn how dietitians can support those who are following or interested in plant-based diets through innovations in the retail and restaurant sector.

  • Release Date: June 19, 2019
  • SKU WEBDBCPBDTSAA0619
DPG Member Price
$0.00
Member Price
$24.00
Nonmember Price
$54.00

This product is free for DBC members.

This webinar was presented live on June 19, 2019.

Plant-based food sales are growing as consumers look for more meatless and plant-based options in retail and at the restaurant. So how can dietitians support those who are following or interested in following a plant-based diet?  Join Jackie Schulz, MS, RD as she discusses the latest trends, science and applications surrounding plant-based eating patterns.

CPE: 1.0
Learning Need Codes: 8120, 4110, 8070
Performance Indicators: 1.5.3, 1.1.1, 1.3.6, 13.2.7, 8.4.3

Learning Objectives

  1. Identify diet types that fit within a plant-based dietary pattern
  2. Summarize the science regarding how plant-based diets impact nutrition and health
  3. Help clients interested in a plant-based diet choose foods and beverages that meet both their nutrient needs and dietary preferences

Speaker

Jackie Schulz, MS, RD

Jackie Schulz, MS, RD, CSP, LDN is the Nutrition Lead for Kraft Heinz North America. She received her B.S. in Dietetics from the University of California, Davis and her M.S. in Clinical Nutrition from Rush University in Chicago. Prior roles include sales, nutrition marketing, regulatory affairs, and product development. As a Registered Dietitian with a background in pediatric nutrition, she is passionate about effectively communicating evidence-based nutrition information to help individuals and groups improve their quality of life.

  • Release Date: June 19, 2019
  • SKU WEBDBCPBDTSAA0619